| [1] |
YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa.
Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea
[J]. FOOD SCIENCE, 2021, 42(8): 192-197.
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| [2] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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| [3] |
DUAN Yunfei, WU Guangbin, YE Hong, CHEN Zhaohua, ZHANG Shen, CHEN Fahe.
Simultaneous Determination of Seven Organic Acids in Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) Fruit during Postharvest Storage by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 175-180.
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| [4] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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| [5] |
MA Wanjun, MA Shicheng, SHI Jiang, LONG Zhirong, DONG Peng, ZHANG Yue, LIN Zhi, LÜ Haipeng.
Comparative Study on Three Quantitative Analysis Methods for the Color Liupao Tea Infusion
[J]. FOOD SCIENCE, 2021, 42(16): 155-161.
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| [6] |
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan.
Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(14): 170-179.
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| [7] |
CHEN Jingxin, ZHANG Demei, LI Yongxin, LÜ Jingyi, ZHU Danshi, LI Jianrong, MI Hongbo, GE Yonghong.
Progress toward Understanding the Effect of Low-Oxygen Storage on the Flavor of Postharvest Fruits
[J]. FOOD SCIENCE, 2021, 42(13): 273-280.
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| [8] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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| [9] |
MA Junmei, HE Liangna, SUN Lei, WANG Dong, ZHANG Leilei, ZHANG Yan, KANG Wenyi.
Determination of Five Antiviral Drug Residues in Chicken Meat and Eggs Using On-line Solid Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 305-310.
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| [10] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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| [11] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2020, 41(6): 184-192.
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| [12] |
XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai.
Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro
[J]. FOOD SCIENCE, 2020, 41(6): 259-269.
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| [13] |
LI Xiyu, GAO Jie, LI Yunjiao, WANG Zhaoling, ZHANG Zhaoxi, SANG Yaxin.
Analysis of the Relationship between Bacterial Community Composition and Changes in Organic Acids during Natural Fermentation of Mixed Fruits
[J]. FOOD SCIENCE, 2020, 41(24): 61-68.
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| [14] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
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| [15] |
DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong.
Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation
[J]. FOOD SCIENCE, 2020, 41(22): 97-102.
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