[1] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Mineral Enrichment Capacity and Geographical Origin Identification of Boletus edulis
[J]. FOOD SCIENCE, 2021, 42(10): 290-296.
|
[2] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
|
[3] |
JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi.
Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics
[J]. FOOD SCIENCE, 2020, 41(14): 88-94.
|
[4] |
SU Yingyue, WANG Fei, WEN Haosong, ZHANG Jinjie, ZHANG Ang, YUAN Chunlong.
Recent Progress in Identification Techniques for Wine Geographical Origin
[J]. FOOD SCIENCE, 2020, 41(13): 336-345.
|
[5] |
SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang.
Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice
[J]. FOOD SCIENCE, 2020, 41(10): 246-254.
|
[6] |
WANG Zhaohui, ZHENG Hui, ZHAO Qian, WANG Yanhui, CUI Hao, WANG Jinghui, ZHANG Dali.
Canonical Correspondence Analysis of Growing Environment and Mineral Distribution Characteristics of Liuhe Rice
[J]. FOOD SCIENCE, 2019, 40(6): 318-324.
|
[7] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
|
[8] |
YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping.
Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components
[J]. FOOD SCIENCE, 2019, 40(18): 182-188.
|
[9] |
HONG Jiali, LI Qiuyi, PAN Yuyang, GUO Weiling, HUANG Zirui, ZHAO Lina, QIAN Min, BAI Weidong, NI Li, RAO Pingfan, LIU Bin, Lü Xucong.
Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 137-144.
|
[10] |
QIAN Lili, SONG Xuejian, ZHANG Dongjie, ZUO Feng, LU Baoxin, CHI Xiaoxing, ZHAO Haiyan.
Authentication of Wuchang Rice Based on Fourier Transform Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(8): 231-236.
|
[11] |
DU Mengjia, MAO Bo, SHEN Fei, LI Peng, PEI Fei, HU Qiuhui, FANG Yong.
Identification of Geographical Origin of Rice Based on Fingerprint Information Fusion Model of Infrared Spectrum and Characteristic Volatile Compounds
[J]. FOOD SCIENCE, 2018, 39(8): 243-248.
|
[12] |
DANG Yanting, YUAN Peng, XIA Kai, HAN Xiaofeng, LIU Shiwei, ZHAO Kexin, ZHOU Wenxuan, WEN Lin, LI Aimin, DUAN Shenglin.
Rapid Identification of Maca Quality Based on Odor Fingerprint
[J]. FOOD SCIENCE, 2018, 39(6): 291-297.
|
[13] |
ZHANG Hua, DUAN Ruiqian, ZHAO Xuewei, FENG Zhiqiang.
Feasibility of Characterizing Water States Based on Isothermal Adsorption Models: A Case Study of Water Desorption of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2018, 39(5): 57-65.
|
[14] |
ZHANG Kexin, JIANG Hui, TANG Xiaojuan, SU Xiaoqin, XU Yan, HUANG Weining, LI Ning, Arnaut FILIP.
Effect of Enzyme Combinations on Baking Properties of Bread with Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2018, 39(1): 16-21.
|
[15] |
ZHANG Hua, ZHAO Xuewei, BAI Yanhong, DUAN Ruiqian.
Water Desorption Isotherm and Pore Characteristics of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2017, 38(7): 88-95.
|