| [1] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
|
| [2] |
SHI Wanrong, SHEN Shuyue, WANG Qin, LI Zhengpeng, LI Tingting.
Origin Traceability and Cultivation Mode Identification of Phellinus linteus Based on Hyperspectral Imaging Combined with Deep Learning
[J]. FOOD SCIENCE, 2026, 47(6): 342-350.
|
| [3] |
LI Zihao, LIU Yutong, WANG Shutong, LI Bo.
Non-destructive Detection of Abnormal Pesticide Residues on Apple Surfaces Based on Explainable Machine Learning and Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2026, 47(5): 324-334.
|
| [4] |
SHEN Zijian, WANG Songlei, ZHANG Ang, MA Wen, JIN Gang.
Hyperspectral Imaging for Rapid Non-destructive Detection of Soluble Solids and Titratable Acid Contents in Wine Grapes
[J]. FOOD SCIENCE, 2026, 47(10): 209-216.
|
| [5] |
ZHU Yuchen, HUANG Yue, HUANG Yihong, LUO Xudong.
Precise Recognition of Adulterated Sliced Mutton Using Machine Vision with Mobile Phone Images
[J]. FOOD SCIENCE, 2026, 47(10): 19-27.
|
| [6] |
AN Ziyang, LUO Junyi, HUANG Wen, TIAN Xiaoju, SHI Defang, GAO Hong, JIA Liru, TANG Yanan, LIU Ying.
Rapid Detection of Polysaccharide and Protein Contents in Lentinula edodes Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(10): 28-38.
|
| [7] |
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.
|
| [8] |
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.
|
| [9] |
ZENG Xiaofeng, GE Zhixing, YAN Mi, YANG Qiumei, LIU Daliang, ZENG Shunde, GAO Lunjiang, YIN Xumin.
Effect of Steam Explosion Pretreatment on the Quality and Flavor of Pressed Perilla Seed Oil
[J]. FOOD SCIENCE, 2025, 46(7): 257-263.
|
| [10] |
WANG Tianze, CHENG Xiaoyu, WANG Le, ZHANG Kaihua, LIU Bowen, ZHAO Bing, CHANG Siyuan.
Deciphering the Influence of Reheating Methods on Flavor of Ginger Duck through Instrumental Analysis Coupled with Multivariate Statistics
[J]. FOOD SCIENCE, 2025, 46(24): 226-236.
|
| [11] |
WU Peijing, JIANG Fengli, LI Meixuan, SUN Bingxin, TIAN Youwen.
Detection of Early Bruises in Actinidia arguta Using Spectroscopy and Gramian Angular Field Imaging
[J]. FOOD SCIENCE, 2025, 46(24): 293-303.
|
| [12] |
BIAN Zihan, CHEN Qian, LI Jiali, LIU Zihan, SHUAI Boyu, OUYANG Linghuan, ZHAO Zhiyao, QIAN Jianping.
Predictive Modeling for Nondestructive Determination of Soluble Solids Content in Kiwifruits Based on Optimized Regional Features of Hyperspectral Images
[J]. FOOD SCIENCE, 2025, 46(24): 1-8.
|
| [13] |
YANG Qun, YANG Yan, LAN Zhixiang, SUN Hong, LIAN Xueyan, WANG Lilei, DAI Qianyin, YANG Tianyuan.
Comparative Analysis of Characteristic Flavor Metabolites between Sichuan Compressed Black Tea and Raw Black Tea
[J]. FOOD SCIENCE, 2025, 46(23): 277-285.
|
| [14] |
LUO Xuting, LIU Wei, ZHANG Qun, WANG Chunfa, FU Fuhua, YANG Mingzhi.
Quality Analysis and Comprehensive Evaluation of 23 Varieties of Peach Fruits in Hunan
[J]. FOOD SCIENCE, 2025, 46(20): 36-46.
|
| [15] |
HUANG Lühong, LUO Yixuan, TANG Qi, ZHANG Qun, ZHU Xiangrong, LI Gaoyang, ZHANG Juhua, LIU Wei.
Effects of Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Aroma of Yellow Peach Wine
[J]. FOOD SCIENCE, 2025, 46(20): 250-257.
|