[1] |
CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin.
Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(4): 175-182.
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[2] |
GAO Xiajie, GAO Haiyan, ZHAO Lei, SHI Bolin, ZHANG Lulu, WANG Houyin, ZHONG Kui.
Analysis of Key Aroma Components in Fried Zanthoxylum bungeanum Oil from Different Production Areas by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2022, 43(4): 208-214.
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[3] |
ZHAO Yang, GONG Jiashun, WANG Qiuping.
Change in Aroma Components of Raw Pu-erh Tea from Ancient Tea Trees during Storage
[J]. FOOD SCIENCE, 2022, 43(4): 241-248.
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[4] |
LIU Lili, YANG Hui, JING Xiong, XU Chen, ZHANG Yafang, YAN Zongke, QI Yaohua.
Influence of Different Storage Containers on the Aroma Composition of Fengxiang-type Baijiu Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Electronic Nose
[J]. FOOD SCIENCE, 2022, 43(4): 257-263.
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[5] |
WANG Yongrui, BAI Shuang, LUO Ruiming, WANG Songlei.
Identification of Adulteration of Roast Mutton Using Electronic Nose and Gas Chromatography-Mass Spectrometry Combined with Chemometric Methods
[J]. FOOD SCIENCE, 2022, 43(4): 291-298.
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[6] |
HE Chuan, LÜ Ying, WANG Zongyi, GUO Huiyuan, TONG Qigen.
Effect and Mechanism of Spices on Flavor Enhancement of Liquid Egg Products
[J]. FOOD SCIENCE, 2022, 43(4): 8-16.
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[7] |
ZHANG Yue, ZHU Yin, LÜ Haipeng, HUANG Hai, SHAO Chenyang, PENG Jiakun, LIN Zhi.
Comparative Analysis of Quality Components in Baked Green Tea Made from Tea Plants Grown at Different Altitudes
[J]. FOOD SCIENCE, 2022, 43(2): 257-268.
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[8] |
SHI Guanying, ZHAO Lili, WANG Xiaomin, ZHANG Le, JIANG Pengfei, WANG Xuzeng, WANG Zhaogai.
Dynamic Changes in Major Active Substances and Volatile Components in Toona sinensis Leaves during Growth
[J]. FOOD SCIENCE, 2022, 43(2): 276-284.
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[9] |
MAO Yongqiang, YUN Jianmin, ZHAO Fengyun, AI Duiyuan, ZHANG Wenwei, HE Kui, WANG Rui, WU Shujuan.
Effect of Second Inoculation Time on the Volatile Flavor of Fermented Dry-Cured Meat
[J]. FOOD SCIENCE, 2022, 43(2): 285-293.
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[10] |
JIN Wengang, ZHAO Ping, JIN Jing, YANG Meng, LIU Junxia, GENG Jingzhang, CHEN Xiaohua, PEI Jinjin, CHEN Dejing.
Differences in Volatile Fingerprints of Different Edible Parts of Giant Salamander (Andrias davidiauns) Analyzed by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2022, 43(2): 303-309.
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[11] |
SU Long, GONG Daoxin, ZHAO Jia, LIAO Chanjuan.
Residue Behavior and Dietary Risk Assessment of Beta-cypermethrin in Cabbage
[J]. FOOD SCIENCE, 2022, 43(1): 150-155.
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[12] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[13] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[14] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[15] |
CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi.
Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2021, 42(8): 186-191.
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