[1] |
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao.
Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 199-205.
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[2] |
WANG Qi, ZHU Yang, CHEN Jianshe.
Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception
[J]. FOOD SCIENCE, 2021, 42(9): 222-232.
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[3] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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[4] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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[5] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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[6] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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[7] |
WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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[8] |
WANG Weining, WANG Ying, YU Yang, JIANG Yuting, WU Fei, HAN Cuiping, YU Dianyu, SHI Yongge.
Preparation and Properties of Rice Oil-based Oleogel with Sugarcane Wax
[J]. FOOD SCIENCE, 2021, 42(2): 17-22.
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[9] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[10] |
MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen.
Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour
[J]. FOOD SCIENCE, 2021, 42(17): 291-298.
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[11] |
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.
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[12] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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[13] |
YAN Zhen, WANG Dengliang.
Progress in Understanding the Stress Response Mechanisms and Functions of Aroma Compounds in Tea
[J]. FOOD SCIENCE, 2021, 42(15): 337-345.
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[14] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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[15] |
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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