[1] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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[2] |
FAN Yue, LIU Wei, XU Fen, HUANG Yanjie, ZHANG Nana, LI Kang, ZHANG Hong, HU Honghai.
Analysis of Characteristic Flavor Components in Different Kinds of Shandong Pancakes
[J]. FOOD SCIENCE, 2020, 41(12): 173-179.
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[3] |
DING Ruixue, GENG Lijuan, LIU Liyun, LUO Xue, SHI Haisu, WU Junrui.
Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing
[J]. FOOD SCIENCE, 2019, 40(22): 47-52.
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[4] |
CHEN Hongmei, WANG Shasha, YIN Henan, DONG Zhe, YUAN Chunlong,.
Effects of Different Fermentation Methods on the Quality of Wines Made from Wild Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(4): 233-240.
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[5] |
CHEN Dong, MA Tao, SAN Weilin, WANG Chang, LI Quanhong.
Taste Characteristics of Keemun Black Tea
[J]. FOOD SCIENCE, 2017, 38(18): 168-174.
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[6] |
HE Tianwen, LU Mianfei, CAI Zhihe, ZHOU Meilian, WU Qingping.
Performance Evaluation of Three Media for Alicyclobacillus Isolation
[J]. FOOD SCIENCE, 2016, 37(3): 175-179.
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[7] |
ZHAO Lei, XIE Nan, WANG Houyin, ZHI Ruicong, SHI Bolin.
Establishment of Food Hardness References Based on Psychophysical Law
[J]. FOOD SCIENCE, 2015, 36(21): 41-45.
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[8] |
JI Rui1, CAO Hui1, XU Fei1,*, YU Jinsong1, YUAN Min1, PENG Shaojie2, WANG Liwei2, LI Jie2, WANG Ying2.
Risk Ranking of Main Pathogenic Bacteria in Deli Meat
[J]. FOOD SCIENCE, 2015, 36(11): 197-201.
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[9] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Evaluation of Longjing Tea Quality Based on Aroma Characteristics
[J]. FOOD SCIENCE, 2015, 36(10): 110-113.
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[10] |
LI Jia-jie, WANG Ning, CUI Yan-yan, WANG Zhi-gang.
Suggestions on Performance Evaluation of Food Traceability System Based on US Pilot Project Reports
[J]. FOOD SCIENCE, 2014, 35(8): 17-22.
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[11] |
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Application of Sensory and Instrumental Analysis in Wine Aroma
[J]. FOOD SCIENCE, 2012, 33(23): 351-355.
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[12] |
YANG Ying-jun1 GAO Hai-yan1 OUYANG Yi-fei1 ZHAO Lei2 YIN Jing-yuan1,*.
Application of Fuzzy Integrated Evaluation Method with M (·, +) Operator to Analyze Sensory Quality of Instant Noodle
[J]. FOOD SCIENCE, 2009, 30(7): 25-28.
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[13] |
LUO Yang1 WANG Xi-chang1 DENG De-wen2.
Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis
[J]. FOOD SCIENCE, 2009, 30(7): 273-276.
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[14] |
OUYANG Yi-fei1,2,XUE Dan1,GAO Hai-yan1,ZHAO Lei3,HOU Guo-you4,MI Jun-feng4,YIN Jing-yuan1,*.
Study on Evaluation of Fried Instant Noodle Quality Using Decision Tree
[J]. FOOD SCIENCE, 2009, 30(5): 27-31.
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[15] |
SHI Bo-lin1,2,ZHAO Lei2,WANG Hou-yin2,YIN Jing-yuan1,*.
Application of Intelligent Sensory Technique in Evaluation of Tea Quality
[J]. FOOD SCIENCE, 2009, 30(19 ): 351-355.
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