[1] |
LI Yongjie, TANG Yue, LI Huiyao, KONG Baohua, WANG Jianzhao, REN Jing, CHEN Qian.
Effect of Salt Content on the Flavor Profile of Air-dried Sausages as Determined by Instrumental Sensory Technologies and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(4): 1-7.
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[2] |
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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[3] |
MO Ran, TANG Shanhu, LI Sining, LI Jinjin, LI Qiongshuai, XIA Jiajun, CAI Yinchuan.
Effect of NaCl Addition on the Physicochemical Quality and Volatile Flavor Compounds of Fermented Yak Meat Sausage during the Maturation Process
[J]. FOOD SCIENCE, 2022, 43(4): 69-79.
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[4] |
FENG Meiqin, ZHANG Jie, SUN Jian.
Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage
[J]. FOOD SCIENCE, 2022, 43(4): 105-112.
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[5] |
MENG Linghan, LEI Sijia, WU Di, TANG Xiaozhi.
Flavor Substances and Antioxidant Properties of Quick-frozen Pre-fried Whole Wheat Youtiao after Different Reheating Methods
[J]. FOOD SCIENCE, 2022, 43(4): 167-174.
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[6] |
LIU Bing, CHANG Yuan, WANG Ruifang, LIU Zixuan, CHEN Haitao, ZHANG Ning.
Recent Progress in Research on Volatile Flavor Compounds in Allium
[J]. FOOD SCIENCE, 2022, 43(3): 249-257.
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[7] |
LI Wenjie, BAI Yanhong, CHEN Xi, MI Ruifang, XIONG Suyue, WANG Shouwei.
Effect of Acidic Protease on Microbiota and Flavor Quality of Sour Meat during Fermentation
[J]. FOOD SCIENCE, 2022, 43(2): 158-167.
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[8] |
ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong.
Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor
[J]. FOOD SCIENCE, 2022, 43(2): 176-183.
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[9] |
XIA Yanan, SHUANG Quan.
Metagenomic Analysis of Microbial Diversity and Key Flavor-Related Genes in Solid-State Fermented Jujube Mash for Jujube Wine
[J]. FOOD SCIENCE, 2022, 43(2): 192-198.
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[10] |
SUN Youlan, HUANG Yongguang, HU Feng, CHENG Pingyan, YOU Xiaolong, LU Lunwei.
Analysis of Flavor Characteristics of Moutai-aroma Type Baijiu with Green Off-flavor
[J]. FOOD SCIENCE, 2022, 43(2): 233-241.
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[11] |
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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[12] |
LIN Peixuan, ZHANG Hongjing, CHEN Jicheng.
Kinetic Studies on the Formation of Alkylpyrazines from Maillard Reaction between Alanine and Butanedione
[J]. FOOD SCIENCE, 2022, 43(2): 41-47.
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[13] |
ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong.
Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein
[J]. FOOD SCIENCE, 2022, 43(1): 119-126.
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[14] |
ZHAO Shanshan, LI Minmin, CHEN Jieyin, TIAN Jian, KONG Zhiqiang, DAI Xiaofeng.
Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality
[J]. FOOD SCIENCE, 2022, 43(1): 223-231.
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[15] |
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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