| [1] |
DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao.
Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang
[J]. FOOD SCIENCE, 2026, 47(9): 229-241.
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| [2] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
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| [3] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [4] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [5] |
LIU Jiale, ZHENG Lanping, LIU Ying, LIU Min, CHEN Yaquan, LONG Zhao, FU Xiangjin.
Comparative Metabolomic Analysis of Shrimp Pastes from Different Regions
[J]. FOOD SCIENCE, 2025, 46(4): 147-153.
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| [6] |
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.
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| [7] |
DONG Xin, BAI Yang, SU Zhen, WEI Yingjie, WANG Lixing, GUO Jun.
Mineral Fingerprinting and Authenticity Discrimination Modeling of Albas Goat Meat
[J]. FOOD SCIENCE, 2025, 46(22): 332-340.
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| [8] |
XIA Zhenzhen, ZHANG Boyuan, ZHENG Dan, TAO Mingfang, ZHANG Xian, LIAO Xianqing, YU Qiongwei, PENG Xitian.
Identification and Quantification of Adulterated Sweet Potato Starch Based on PLS and CNN: a Comparative Study
[J]. FOOD SCIENCE, 2025, 46(20): 327-336.
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| [9] |
ZHANG Guiyu, XIANG Xingrui, ZHANG Lei, WANG Yibo, YAN Jun, ZHANG Yunlong.
Feature Selection Using iPLS Combined with iNSGA-III for Near-Infrared Spectroscopic Determination of the Acidity of Huangshui, a By-product of Chinese Baijiu Production
[J]. FOOD SCIENCE, 2025, 46(17): 283-291.
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| [10] |
WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun.
Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells
[J]. FOOD SCIENCE, 2025, 46(17): 90-100.
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| [11] |
LI Yuanle, LI Xiang, QIAO Mingfeng, YI Yuwen, TANG Yingming, HOU Zhiyong, ZHANG Zhenyu, ZHANG Hao.
Stimulating Effects of Different Splashed Oil Temperatures on the Aroma of Minced Sichuan Pepper-Chili Mixture
[J]. FOOD SCIENCE, 2025, 46(16): 265-274.
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| [12] |
HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang.
Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages
[J]. FOOD SCIENCE, 2025, 46(1): 74-82.
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| [13] |
DAI Ya, TAN Xingyi, LI Xiang, WU Yiyou, HUANG Bo, WU Xinyuan, WANG Jianhui, LIU Dayu.
Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis
[J]. FOOD SCIENCE, 2024, 45(5): 257-264.
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| [14] |
WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao.
Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS
[J]. FOOD SCIENCE, 2024, 45(4): 183-196.
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| [15] |
WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping.
Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation
[J]. FOOD SCIENCE, 2024, 45(23): 159-167.
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