[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
|
[2] |
ZHANG Xiaojun, LU Laifeng, LI Shuhua, WANG Nifei, LI Wangqiang, WANG Anqi, SONG Guanlin, LI Zhenjing, WANG Changlu.
Effects of Volatile Organic Compounds from Streptomyces alboflavus TD-1 against Aspergillus flavus Growth and Aflatoxin Production
[J]. FOOD SCIENCE, 2021, 42(18): 51-57.
|
[3] |
HU Ziyan, LIU Wei, HE Shuang, HU Xiaoqin, ZHANG Juhua, SHAN Yang.
Analysis of Volatile Components in Three Varieties of Kumquat by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 176-184.
|
[4] |
HONG Zishan, TAN Chao, MIAO Yue, GONG Jiashun.
Fingerprint Analysis of Volatile Organic Compounds in Coffees from Different Geographical Origins by Headspace-Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 243-249.
|
[5] |
LIU Dengyong, CAO Zhenxia.
Aroma Release from Stewed Pork with Brown Sauce during Oral Processing
[J]. FOOD SCIENCE, 2020, 41(4): 164-171.
|
[6] |
LIU Wenying, SUN Jiaqi, CHENG Xiaoyu, LI Xiang, JIA Xiaoyun, WANG Le.
Sensory Characteristics of Beijing Douzhi (Fermented Mung Bean Juice)
[J]. FOOD SCIENCE, 2020, 41(20): 211-221.
|
[7] |
WANG Shengpeng, GONG Ziming, ZHENG Pengcheng, LIU Panpan, TENG Jing, GAO Shiwei, GUI Anhui.
Selection of Characteristic Near Infrared Spectra and Establishment of Prediction Model for Qingzhuan Tea Quality
[J]. FOOD SCIENCE, 2020, 41(18): 283-287.
|
[8] |
YAN Song, LIN Hao.
GC-MS of Volatile Organic Compounds for Identification of Moldy Wheat Based on Olfactory Visualization
[J]. FOOD SCIENCE, 2019, 40(2): 275-280.
|
[9] |
CHEN Tong, GU Hang, CHEN Mingjie, LU Daoli, CHEN Bin.
Measurement of the Refining Degree of Sunflower Oil Based on Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 312-316.
|
[10] |
SHAN Jinhui, CHEN Jiwang, LIU Yan, WANG Haibin, XIA Wenshui, Youling L. XIONG.
Prediction of Acrylamide Content in Fried Battered and Breaded Fish Nuggets Using Artificial Neural Network
[J]. FOOD SCIENCE, 2019, 40(16): 249-255.
|
[11] |
JIN Jing, XIE Shunping, JI Houwei, ZOU Ximei, ZHANG Li, LIU Jian.
Analysis and Application of Microbial Volatile Organic Compounds in Agricultural Products
[J]. FOOD SCIENCE, 2018, 39(9): 326-332.
|
[12] |
WANG Fengwu, QUE Fei, KOU Lingyun, CHI Fang, WANG Ying.
Enzymatic Preparation and Activity of Fucosylated Oligosaccharides
[J]. FOOD SCIENCE, 2018, 39(4): 112-117.
|
[13] |
QI Liang, ZHAO Maocheng ZHAO Jie TANG Yuweiyi.
Effects of Spectral Pretreatment on the Prediction of Pork K Value with Terahertz Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(12): 319-325.
|
[14] |
LI Menghua, WANG Guoyi, ZHANG Xiaoxu, ZHANG Lei, CHENG Zhan, MA Liyan, LI Jingming.
Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius
[J]. FOOD SCIENCE, 2018, 39(10): 318-325.
|
[15] |
LIU Sijia, TIAN Youwen, ZHANG Fang, FENG Di.
Hyperspectral Imaging for Nondestructive Detection of Hanfu Apple Diseases Using Successive Projections Algorithm and BP Neural Network
[J]. FOOD SCIENCE, 2017, 38(8): 277-282.
|