[1] |
HONG Yaping, GU Mengya, GAO Ting, YANG Wenwen, LIN Hongzheng, JIN Shan, WANG Pengjie, YE Naixing.
Widely Targeted Metabolomic Analysis of Different Organs of Single- and Double-Petal Jasmine
[J]. FOOD SCIENCE, 2023, 44(8): 184-193.
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[2] |
SHAN Bo, GONG Jiashun, WANG Qiuping, GAO Linrui, JIA Man, CHEN Dandan, DING Zhengjiao.
Compositions and Lipid-lowering Effects of Water Extract and Theabrownin from Ripe Pu-erh Tea Prepared by Controlled Fermentation
[J]. FOOD SCIENCE, 2023, 44(8): 257-267.
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[3] |
CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi.
Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine
[J]. FOOD SCIENCE, 2023, 44(6): 134-142.
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[4] |
XU Jing, ZHAO Xuequn, WANG Zhenzhen, YIN Shupeng, SHEN Xiaoyan, SHA Ruyi, MAO Jianwei.
Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda salsa
[J]. FOOD SCIENCE, 2023, 44(6): 172-179.
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[5] |
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun.
Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles
[J]. FOOD SCIENCE, 2023, 44(6): 190-196.
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[6] |
WANG Xuan, LIU Yijun, YU Jie, TAN Zhengwei, XIA Xiaoxia, ZHAO Jichun, MING Jian.
Influence of Fermentation on the Alleviative Effect of Glucosinolates from Broccoli Florets on Oxidative Stress in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2023, 44(6): 205-213.
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[7] |
YANG Jinmei, LI Yunqian, HE Xiahong, WANG Zhenxing.
Influence of Fermentation by Four Fungi on Chemical Constituents and Pharmacological Activities of Panax notoginseng Leaves
[J]. FOOD SCIENCE, 2023, 44(20): 198-211.
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[8] |
LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng.
Changes in Active Components and Antioxidant Properties of Ginseng Fermented by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2023, 44(20): 252-259.
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[9] |
GUO Mingyang, HE Yuelin, PAN Kaiting, BAO Fangyan, YING Yeqing.
Analysis of Differential Metabolites of Phyllostachys edulis Shoots at Different Growth Stages by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(20): 283-291.
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[10] |
YANG Bingbing, WANG Liwen, CHEN Zhihui, LIU Yangliu, CHEN Chunjiang, SUN Jilu.
Effect of Fermentation Temperature on the Main Flavor Substances in Low-Salt Shrimp Paste
[J]. FOOD SCIENCE, 2023, 44(20): 300-308.
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[11] |
CHEN Jiangkui, YIN Chunyan, ZHANG Xianzhong, YANG Mingjian.
Effect of Yeast Co-culture on Phenols, Antioxidant Activity and Flavor Volatiles of Crown Pear Wine
[J]. FOOD SCIENCE, 2023, 44(20): 343-349.
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[12] |
CHEN Xuelian, ZANG Wei, LIU Yu, JIANG Zhanzhan, PENG Shuai, WANG Jing.
Effects of Biodynamic Vineyard Management on Yeast Community and Aroma Components in ‘Cabernet Sauvignon’ Wine
[J]. FOOD SCIENCE, 2023, 44(20): 136-145.
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[13] |
MAO Yaling, LI Jun’e, YU Jing, YANG Liu, ZHU Xia, YANG Xueshan.
Kinetic Modelling of Mixed Culture Fermentation of Oenococcus oeni and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2023, 44(2): 156-164.
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[14] |
LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan.
Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties
[J]. FOOD SCIENCE, 2023, 44(2): 195-203.
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[15] |
WU Cheng, CHENG Pingyan, XIE Dan, HUANG Wei, FAN Endi, LU Lunwei, HU Feng.
Correlation Analysis among Physicochemical Parameters, Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu
[J]. FOOD SCIENCE, 2023, 44(2): 240-247.
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