[1] |
HENG Xinrui, WANG Tianliang, YAO Yunping, LI Changmo.
Analysis of Characteristic Flavor Components in Cold-Pressed Flaxseed Oil
[J]. FOOD SCIENCE, 2024, 45(2): 211-217.
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[2] |
ZHAO Yuhang, YIN Wenting, WANG Xuede, ZHU Xinliang, HU Peng.
Effect of Microwave Pretreatment of Sesame Seeds on the Flavor, Nutrition and Safety of Sesame Oil
[J]. FOOD SCIENCE, 2023, 44(9): 47-57.
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[3] |
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng.
Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea
[J]. FOOD SCIENCE, 2023, 44(8): 194-200.
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[4] |
YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng.
Aroma Components of Huiming Tea
[J]. FOOD SCIENCE, 2023, 44(24): 253-261.
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[5] |
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin.
Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine
[J]. FOOD SCIENCE, 2023, 44(14): 326-335.
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[6] |
WU Yajian, LIANG Miao, ZHANG Zhimin, WANG Rui, LIU Yuping.
Analysis of the Key Odorants in Amomum tsaoko Cobs Treated by Different Enzymes
[J]. FOOD SCIENCE, 2023, 44(12): 172-180.
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[7] |
DAI Qianying, AN Qi, ZHENG Fangling, XIAO Mengxuan, CHEN Yingqi, ZHANG Ying, QIU Tong.
Analysis of Aroma Sensory Characteristics of and Preference for Large-Leaf Yellow Tea Using Quantitative Descriptive Analysis and Check-All-That-Apply
[J]. FOOD SCIENCE, 2022, 43(21): 23-33.
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[8] |
SHI Yali, BAI Yan, MA Wanjun, ZHU Yin, WANG Jiatong, SHAO Chenyang, YAN Han, LIN Zhi, LÜ Haipeng.
Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha
[J]. FOOD SCIENCE, 2022, 43(20): 261-268.
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[9] |
FENG Yunzi, ZHOU Ting, CAI Yu, CHEN Zijie, ZHAO Mouming.
Identification of Unknown Aroma-active Compounds of Soy Sauce by Gas Chromatography-Orbitrap-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(18): 218-225.
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[10] |
JIANG Wei, WEI Jie, LI Baosheng, DONG Jianhui, WANG Xiaojun, SU Zhihua, HAN Xinglin, HUANGFU Jie, LUAN Chunguang, HAO Jianqin, WANG Deliang.
Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials
[J]. FOOD SCIENCE, 2020, 41(14): 234-238.
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[11] |
YU Wenlong, HAO Nan, WU Kaijin, SANG Yaxin, SONG Chunli, WANG Xianghong.
Analysis of Characteristic Aroma Components of Flaxseed Oils Obtained by Different Processing Techniques by HS-SPME-GC-MS-O
[J]. FOOD SCIENCE, 2019, 40(18): 266-272.
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[12] |
AO Changwei, Lü Shan, WU Xiangju, ZHAO Zhihui, LIU Mengjun.
Analysis of Aroma Components from Jujube Flowers and Honey
[J]. FOOD SCIENCE, 2018, 39(20): 182-189.
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[13] |
YANG Ping, YOU Mengchen, LIU Shaomin, ZHENG Yingying, SONG Huanlu.
Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima
[J]. FOOD SCIENCE, 2018, 39(16): 265-272.
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[14] |
Lü Shan, LING Min, DONG Haoshuang, MENG Mingjia, CAO Zhen, LIU Mengjun, AO Changwei.
Effect of Drying Temperature on the Aroma Components and Physiochemical Properties of Jujube
[J]. FOOD SCIENCE, 2017, 38(2): 139-145.
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[15] |
WU Youru, LIU Shiyu, FAN Xiaolu, YANG Jiwei, JIANG Wei, WANG Deliang, LI Nan.
Analysis of Aroma Components of Five Different Cooked Grains Used for Chinese Liquor Production by GC-O-MS
[J]. FOOD SCIENCE, 2016, 37(24): 94-98.
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