| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [3] |
YUAN Siqi, HE Qi, ZHAO Jinsong, ZHANG Yadong, YIN Jiebing, LIU Xun, LIU Yufeng, SHEN Yi, LIU Jun.
Effect of Mixed Inoculation of Bacillus amyloliquefaciens and Bacillus cereus on the Quality of High-temperature Daqu
[J]. FOOD SCIENCE, 2026, 47(7): 143-158.
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| [4] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [5] |
GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui.
Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk
[J]. FOOD SCIENCE, 2026, 47(7): 394-405.
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| [6] |
YAN Shaobin, GUO Rui, ZHOU Ping, LIN Yanjuan, ZHOU Danrong.
Effect of Bagging on the Contents of Sugar, Free Fatty Acids, and Volatile Compounds in Peach Fruit
[J]. FOOD SCIENCE, 2026, 47(6): 242-252.
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| [7] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [8] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei, QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
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| [9] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [10] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [11] |
ZHANG He, WANG Wen, LI Zhongbin, WANG Xu, YU Kunhong, YU Dianyu, WANG Liqi.
Effect of Reducing Sugar Type on Structure and Flavor Characteristics of Maillard Reaction Products from Enzymatically Hydrolyzed Soybean Meal
[J]. FOOD SCIENCE, 2026, 47(10): 97-104.
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| [12] |
YANG Yini, ZHAO Ran, BI Shuang, LIU Ye, ZHOU Qi.
Effects of Different Processing Methods on the Flavor Characteristics of Rapeseed Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(10): 239-248.
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| [13] |
ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping.
Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion
[J]. FOOD SCIENCE, 2026, 47(1): 166-176.
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| [14] |
LI Jie, CHEN Qianqian, WANG Yanli, TIAN Qiyan, LIANG Xiuqing, LI Xia, LI Xinling, LIU Yanming, SHEN Zhonglan.
Determination of Cholesterol Oxidation Products in Meat Products by Saponification at Room Temperature Combined with Gas Chromatography-Quadrupole-Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(1): 301-308.
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| [15] |
LI Haiyu, WEI Ziyu, CHEN Tong, HUANG Guangwei, HU Yongzhi, MENG Hecheng.
Rapid Quality Discrimination of Rice during the Mildew Process Based on Multi-Source Information Fusion
[J]. FOOD SCIENCE, 2025, 46(9): 314-321.
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