[1] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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[2] |
DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan.
Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)
[J]. FOOD SCIENCE, 2021, 42(2): 185-192.
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[3] |
ZHONG Haowen, YANG Guoshun, CHEN Wenting, BAI Miao, TAN Jun.
Determination and Pollution Characteristics of 33 Pesticide Residues in Grapes by GC-QqQ-MS/MS with Stable Isotope Internal Standard
[J]. FOOD SCIENCE, 2021, 42(14): 263-269.
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[4] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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[5] |
ZHANG Jingjing, WANG Xichang, SHI Wenzheng.
Identification of Volatile Compounds in White Croaker and Small Yellow Croaker
[J]. FOOD SCIENCE, 2019, 40(14): 206-213.
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[6] |
ZHANG Qian, LI Qinya, HUANG Mingquan, WU Jihong, LI Hehe, SUN Jinyuan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo.
Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius
[J]. FOOD SCIENCE, 2019, 40(14): 214-222.
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[7] |
LIU Qian, LI Hua, YANG Minmin, YANG Zhijie, CHEN Li.
Main Physicochemical Quality Indicators of Base Spirit of Geographical Indication Product Yibin Spirit
[J]. FOOD SCIENCE, 2018, 39(4): 206-211.
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[8] |
ZHANG Hongkang, WANG Zhongyuan, YANG Qijin, SHAO Dandan, LI Xiaoyan.
Recent Advances in Application of Isotopic Dilution Mass Spectrometry in Food Analysis
[J]. FOOD SCIENCE, 2018, 39(23): 280-288.
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[9] |
XIAO Zuobing, WANG Hongling, NIU Yunwei, ZHU Jiancai, MA Ning.
Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression
[J]. FOOD SCIENCE, 2018, 39(10): 242-249.
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[10] |
MA Junmei, LIU Dong, ZHANG Leilei, SHEN Lu, WANG Lixia, ZHANG Yan.
On-Line Solid Phase Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for Determination of Fumonisins in Corn and Wheat Flour Samples
[J]. FOOD SCIENCE, 2017, 38(20): 300-305.
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[11] |
NIU Yunwei, CHEN Xiaomei, XIAO Zuobing,, MA Ning, ZHU Jiancai.
Analysis of Key Aroma Components in Three Wuliangye Liquors of Different Ages
[J]. FOOD SCIENCE, 2017, 38(18): 126-130.
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[12] |
WU Yu, XIN Yuanyuan, YE Jin, ZHANG Yan, XIE Gang, LI Li, LI Rui, WANG Songxue, ZHANG Tinglan.
Suitability of Fully 13C Isotope Labeled Internal Standards for the Simultaneous Determination of 16 Mycotoxins in Grains by UPLC-MS/MS
[J]. FOOD SCIENCE, 2017, 38(18): 297-303.
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[13] |
ZHANG Yan, GAO Wei, TAN Guobin1, MAI Zebin.
Rapid Detection of Five Common Ethyl Esters in Liquor Using On-line Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 180-184.
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[14] |
LU Junwen, LI Rong, YANG Fang, HUANG Zhiqiang, CHEN Lisi, HUANG Siyun.
Determination of Phthalate Esters in Pastry by Isotope Dilution Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 190-196.
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[15] |
SHAO Linzhi, WU Yingxuan, OUYANG Shaolun, LIN Feng.
Determination of Perchlorate in Chicken Meat and Liver by Ion Exchange High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(20): 167-171.
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