[1] |
潘 国杨 Fei-Yu AN.
Research on taste characteristics and stability of umami peptides derived from Tetragenococcus halophilus
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
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, 0, (): 147-153.
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[3] |
Hou-Yin CHEN Bo-lin SHI Hou-Yin WANG Zhang-Lihan lei -zhao.
Establishment of sensory wheel and quantitative descriptive profile of Pixian douban
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
JIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong.
Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation
[J]. FOOD SCIENCE, 2025, 46(3): 64-73.
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[5] |
CHEN Houyin, ZHONG Kui, YUN Zhenyu, SHI Bolin, WANG Houyin, ZHANG Yao, ZHANG Lihan, HE Xiaoning, XIANG Yake, ZHAO Lei.
Establishment of Sensory Wheel and Quantitative Descriptive Profile for Pixian Douban
[J]. FOOD SCIENCE, 2025, 46(3): 179-186.
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[6] |
SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu.
Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2025, 46(2): 164-170.
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[7] |
Si-Yuan CHENG Yong-Jian Yu 帅伟 窦 Jia-Xin Liu Rui-Jun TANG Yuan-Yuan Zhu Zhen Yu.
Research progress on monitoring and regulation of closed solid-state fermentation system
[J]. FOOD SCIENCE, 0, (): 0-0.
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[8] |
ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang.
Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste
[J]. FOOD SCIENCE, 2024, 45(23): 93-101.
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[9] |
HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang.
Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji
[J]. FOOD SCIENCE, 2024, 45(19): 57-64.
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[10] |
Han yueting Jing CAI Xuefeng Wu LI Xing-Jiang.
Microbial community succession and its correlation with volatile flavor substances during fermentation of soy sauce koji
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
Liang FENG CHEN Hai-Tao.
Effects of three microorganisms on volatiles during fermentation of Douchi
[J]. FOOD SCIENCE, 0, (): 0-0.
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[12] |
FENG Liang, ZHONG Risheng, WANG Shuqi, CHEN Haitao.
Effects of Three Microorganisms on Volatile Substances during Fermentation of Douchi
[J]. FOOD SCIENCE, 2024, 45(11): 100-109.
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[13] |
CHENG Siyuan, YU Yongjian, TANG Ruijun, LIU Jiaxin, YE Xiaoting.
Research Progress on Closed Solid-State Fermentation System and Its Application in Vinegar Brewing
[J]. FOOD SCIENCE, 2024, 45(10): 310-319.
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[14] |
Si-Yuan CHENG Yong-Jian Yu Rui-Jun TANG Jia-Xin Liu Xiao-Ting YE.
Research progress of closed solid-state fermentation system and its application in vinegar brewing
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
YIN Wenjun, ZHU Mengmeng, CHEN Xiaowei, SUN Shangde, WANG Yonghui.
Preparation and characteristics of high-protein and fat-reduced Vegetarian Mayonnaise Co-stabilized by natural Quillaja saponin and soybean protein isolate
[J]. FOOD SCIENCE, 2024, 45(9): 22-28.
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