| [1] |
LI Yining, HUANG Kunlun, YAO Zhiyi.
Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid
[J]. FOOD SCIENCE, 2021, 42(9): 214-221.
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| [2] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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| [3] |
SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng.
Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai
[J]. FOOD SCIENCE, 2021, 42(8): 264-269.
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| [4] |
CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi.
Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity
[J]. FOOD SCIENCE, 2021, 42(7): 35-44.
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| [5] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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| [6] |
CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng.
Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2021, 42(6): 215-222.
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| [7] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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| [8] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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| [9] |
TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen.
Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin
[J]. FOOD SCIENCE, 2021, 42(6): 274-281.
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| [10] |
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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| [11] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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| [12] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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| [13] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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| [14] |
FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei.
Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 177-184.
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| [15] |
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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