| [1] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
|
| [2] |
HUANG Yiwen, LU Qiannan, WANG Hongkang, SHEN Siwen, MEI Bo, WANG Xia, ZHANG Muchen, SHEN Xiuping.
Progress in Evaluating Rice Storage Quality Based on Volatile Organic Compounds
[J]. FOOD SCIENCE, 2026, 47(5): 404-410.
|
| [3] |
ZHANG Le, SHI Yuting, SHI Guanying, JIANG Pengfei, ZHAO Lili, XIAO Zuobing, CHENG Yiming, WANG Zhaogai.
Multi-index Assessment of Chili Pepper Drying Methods: Drying Efficiency, Quality Characteristics, and Flavor Profiles
[J]. FOOD SCIENCE, 2026, 47(10): 271-283.
|
| [4] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
|
| [5] |
ZHAO Xue, CONG Zhongxiao, SUN Huajun, ZANG Yanqing, LI Changsheng, ZHOU Xuan, QIAN Lili.
Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles
[J]. FOOD SCIENCE, 2025, 46(8): 25-33.
|
| [6] |
WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei.
Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication
[J]. FOOD SCIENCE, 2025, 46(3): 36-45.
|
| [7] |
TANG Shuo, LIU Chunxia, HU Wenhui, LIANG Jianying, YUE Hong, HUANG Xiaoyan, LÜ Zhiyong, DUAN Guoxia, LIU Lijun, HU Xue, WU Xiaoli.
Comparative Analysis of Fatty Acid Profiles in Jersey and Holstein Cow Milk and Breed Traceability Analysis
[J]. FOOD SCIENCE, 2025, 46(21): 219-226.
|
| [8] |
ZOU Xiaojun, GUO Chaowan, XIAO Jie, YANG Jinling, CAO Yong, LIU Xiaojuan.
Anti-aging Activity and Composition Analysis of Grape Pomace Oil Prepared by Acid-Thermal Pretreatment Combined with Low-Temperature Continuous Phase-Transition Extraction
[J]. FOOD SCIENCE, 2025, 46(16): 232-243.
|
| [9] |
ZHAO Xi, MIAO Yue, JI Shengyang, YAN Lin, LI Ye, ZHANG Fang, GONG Jiashun, LU Baiyi.
Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans
[J]. FOOD SCIENCE, 2024, 45(3): 193-202.
|
| [10] |
XIE Min, GONG Lihui, GUANG Yelan, FEI Dan, ZHOU Yaomin, XU Jun.
Quality Analysis and Comprehensive Evaluation of Dongxiang Blue-Shelled Eggs at Different Laying Stages
[J]. FOOD SCIENCE, 2024, 45(23): 187-193.
|
| [11] |
DONG Hui, ZHAO Xiaoyan, LI Xiaobei, E Hengchao, ZHOU Changyan, ZHANG Yanmei.
Quality Evaluation of Dictyophora rubrovolvata and Phallus dongsun from Guizhou
[J]. FOOD SCIENCE, 2024, 45(20): 198-205.
|
| [12] |
FENG Yingying, DONG Liqiang, MA Liang, HAN Yong, LI Jianguo, YANG Tiexin.
Comprehensive Quality Evaluation of High-Quality Japonica Rice Varieties in Southern Regions of Northeast China Using Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2024, 45(18): 17-24.
|
| [13] |
AINIWAER Kadierya, JIA Yunxia, WANG Yan, ZHOU Jiyang, ZHONG Li.
Ultrastructure and Composition Analysis of the Pericarp of Six Melon Varieties with Different Storage Characteristics
[J]. FOOD SCIENCE, 2024, 45(17): 199-205.
|
| [14] |
ZHAO Gengjiu, HU Hui, LIU Hongzhi, WANG Qiang.
Progress in Quality Evaluation, Storage and Processing of Fresh Peanut
[J]. FOOD SCIENCE, 2023, 44(5): 314-320.
|
| [15] |
SHANG Baohua, SUN Rui, JIANG Wenchao, HE Haitao, PEI Xuexia, DANG Jianyou.
Quality Evaluation and Classification of Waxy Wheat Varieties by Principal Component Analysis
[J]. FOOD SCIENCE, 2023, 44(22): 322-329.
|