[1] |
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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[2] |
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.
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[3] |
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.
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[4] |
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.
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[5] |
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.
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[6] |
CHEN Wei, WANG Xinmiao, Enrico Karsten HADDE, ZHU Min, ZANG Yongchun, JI Dahuai, CHEN Jianshe.
Effect of Particle Size and Interaction on Hardness of Gel Particle Clusters
[J]. FOOD SCIENCE, 2020, 41(3): 75-79.
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[7] |
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.
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[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.
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[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.
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[10] |
WANG Bo, CAO Zhenxia, LIU Dengyong, SHA Lei.
Sensory Description of Stewed Pork with Brown Sauce by Consumers and Its Regional Differences Based on Internet Big Data
[J]. FOOD SCIENCE, 2019, 40(15): 15-22.
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[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.
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[12] |
DU Xihua, WANG Chao.
Predicting Retention Times of Volatile Organic Compounds in Drinking Water by Neural Network
[J]. FOOD SCIENCE, 2018, 39(20): 315-319.
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[13] |
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.
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[14] |
SHEN Danning, ZHAO Xuehong, SUN Yun, WANG Yan, JIANG Xuehui, MI Jiebo.
A Review of the Application of Proton Transfer Reaction Mass Spectrometry in the Analysis of Volatile Organic Compounds in Foods
[J]. FOOD SCIENCE, 2017, 38(23): 289-297.
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[15] |
DENG Yajun, LIU Dengyong, GUO Chen, HAN Yaohui.
Changes in the Release of Salty and Umami Taste during Mastication of Stewed Pork with Brown Sauce
[J]. FOOD SCIENCE, 2017, 38(18): 80-86.
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