| [1] |
JING Ruiyong, WEI Jiaqi, WANG Liyan, SONG Weimin, ZHENG Guiping, GUO Yongxia.
Comprehensive Quality Evaluation of Different Rice Varieties Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2020, 41(24): 179-184.
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| [2] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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| [3] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
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| [4] |
LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na.
Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2020, 41(15): 64-71.
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| [5] |
LIU Yanxiang, WANG Liping, TAN Bin, GAO Kun, QIAO Congcong, TIAN Xiaohong, SUN Yong, ZHENG Xianzhe, LIU Ming, WU Nana, ZHAI Xiaotong, LIU Jinming.
Effect of Extrusion Stabilization of Wheat Bran and Embryo on the Properties of Whole Wheat Noodles
[J]. FOOD SCIENCE, 2019, 40(19): 156-163.
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| [6] |
LI Qili, SUN Junjie, SHAN Yang, FU Fuhua, YANG Ying, LIU Wei.
Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing
[J]. FOOD SCIENCE, 2019, 40(13): 36-44.
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| [7] |
CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin.
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
[J]. FOOD SCIENCE, 2018, 39(5): 8-13.
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| [8] |
RUAN Xiaojia, GAO Yugang, ZHAO Yan, ZANG Bu, HE Zhongmei, ZHU Hongyan, WANG Liyan, ZHANG Lianxue.
Effects of Different Forest Types, Producing Areas, Ages and Slope Orientations on Contents of 20 Ginsenosides in Roots of Panax ginseng C.A. Meyer cv. Silvatica
[J]. FOOD SCIENCE, 2018, 39(24): 195-202.
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| [9] |
YANG Shaozong, CHEN Jialong, LIU Xinhong, LIN Changli, CHENG Yaping, FANG Ru.
Nutritional and Functional Compositions and Nutritional Quality of Edible Petals of Various Lines of Hibiscus syriacus L.
[J]. FOOD SCIENCE, 2018, 39(22): 213-219.
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| [10] |
ZHU Song, LIU Li, ZHANG Jinchuang, LIU Hongzhi, HU Hui, SHI Aimin, WANG Qiang.
Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein
[J]. FOOD SCIENCE, 2018, 39(19): 280-286.
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| [11] |
JIANG Yu, MENG Jiangfei, LIU Chonghuai, JIANG Jianfu, FAN Xiucai, YAN Jing, ZHANG Zhenwen.
Quality Characteristics, Phenolics Content and Antioxidant Activity of Chinese Wild Grapes
[J]. FOOD SCIENCE, 2017, 38(7): 142-148.
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| [12] |
CHAI Jiali, WANG Zhenyu, HOU Chengli, LI Zheng, ZHANG Dequan.
Prediction Model to Evaluate the Suitability of Different Sheep Breeds for Producing Smoked Mutton
[J]. FOOD SCIENCE, 2017, 38(19): 75-80.
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| [13] |
YUAN Li, SUN Chuchu, JI Xiu, LIU Weimin, GAO Ruichang.
Recognition Model for Evaluating the Quality of Silver Carp Dried Using Heat Pump Dryer Based on Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(24): 228-232.
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| [14] |
LI Baoli1, ZHU Yuxuan1, DENG Jianling1, TAN Jun1, LIU Rui1,*, WANG Hong2, LI Tao2, ZHOU Shengyin2.
Discrimination of Prepackaged Pure Grape Juice and Its Commercial Products Based on Gas Chromatography-Mass Spectrometry Fingerprints and Chemometrics Methods
[J]. FOOD SCIENCE, 2015, 36(8): 156-161.
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| [15] |
YANG Xinyi, ZHANG Fengping, ZHAO Xin, LU Jiawen, LUO Binyue, SONG Jun, LIU Yaomin, WANG Xichang.
Evaluation of Nutritional Composition and Quality of Feed and Muscle of Sea Cage Cultured Trachinotus ovatu
[J]. FOOD SCIENCE, 2015, 36(21): 243-248.
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