[1] |
WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju.
Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 85-90.
|
[2] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
|
[3] |
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun.
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 186-192.
|
[4] |
WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning.
Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis
[J]. FOOD SCIENCE, 2021, 42(2): 193-199.
|
[5] |
ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing.
Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(2): 218-226.
|
[6] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
|
[7] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
|
[8] |
BAI Shuang, WANG Yongrui, LUO Ruiming.
Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton
[J]. FOOD SCIENCE, 2021, 42(14): 180-186.
|
[9] |
WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao.
Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning
[J]. FOOD SCIENCE, 2021, 42(14): 226-231.
|
[10] |
YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping.
Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk
[J]. FOOD SCIENCE, 2021, 42(14): 9-15.
|
[11] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
|
[12] |
ZHANG Xiaoyun, ZHAO Yan, QIAN Ye, LENG Yan, WANG Baijuan,.
Effect of High Voltage Pulsed Electric Field on Aroma and Aging Time of Unfermented Pu’er Tea
[J]. FOOD SCIENCE, 2020, 41(9): 43-49.
|
[13] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
|
[14] |
JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping.
Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots
[J]. FOOD SCIENCE, 2020, 41(24): 172-178.
|
[15] |
GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui.
Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction
[J]. FOOD SCIENCE, 2020, 41(24): 242-250.
|