| [1] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
|
| [2] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
|
| [3] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
|
| [4] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
|
| [5] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
|
| [6] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
|
| [7] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
|
| [8] |
REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina.
Sensomics Characterization of the Key Odorants in Jujube Brandy
[J]. FOOD SCIENCE, 2019, 40(4): 199-205.
|
| [9] |
SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing.
Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts
[J]. FOOD SCIENCE, 2019, 40(4): 206-214.
|
| [10] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
|
| [11] |
WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao.
WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao
[J]. FOOD SCIENCE, 2019, 40(20): 208-216.
|
| [12] |
FENG Yuchao, WANG Changyuan,, LI Xue, FU Tianxin, ZHANG Liyuan.
Effect of Geographical Origin on Rice Metabolites as Analyzed by Gas chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 208-214.
|
| [13] |
WANG Yongqin, GUO Xin, HUANG Liyuan, WANG Yuan, WANG Bin, ZHANG Jie, ZHANG Yanli, WANG Qingling.
Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 215-221.
|
| [14] |
SUN Ying, MIAO Rongxin, JIANG Lianzhou.
Analysis of Volatile Components of Potato Bread under Different Storage Conditions by Electronic Nose Combined with HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2019, 40(2): 222-228.
|
| [15] |
YANG Xin, ZHENG Limin, YANG Lu.
Evaluation of Red Sausage Flavor Based on Electronic Nose
[J]. FOOD SCIENCE, 2019, 40(16): 177-184.
|
