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CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang.
Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine
[J]. FOOD SCIENCE, 2021, 42(6): 256-264.
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| [2] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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| [3] |
LI Qili, SUN Junjie, SHAN Yang, FU Fuhua, YANG Ying, LIU Wei.
Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing
[J]. FOOD SCIENCE, 2019, 40(13): 36-44.
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| [4] |
LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong.
Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition
[J]. FOOD SCIENCE, 2019, 40(12): 168-175.
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| [5] |
YANG Lixia, YUE Tianli, YUAN Yahong, LONG Fangyu, WANG Zhouli.
Optimization of Adsorption Conditions for Forchlorfenuron in Kiwifruit Juice by Inactivated Yeast
[J]. FOOD SCIENCE, 2016, 37(4): 1-6.
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| [6] |
ZHANG Yan1,2, ZHAO Qiyang1,3,4, ZHANG Yaohai1,3,4,5, JIAO Bining1,2,3,4,5,*.
Temperature-Controlled Ionic Liquid Dispersive Liquid-Liquid Microextraction Coupled with High Performance Liquid Chromatography for the Determination of Fungicide Residues in Fruit Juices
[J]. FOOD SCIENCE, 2015, 36(4): 202-207.
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| [7] |
ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, HUANG Jinian, JIAO Zhonggao.
Optimization of Freeze-Thawing Softening-Enzymatic Preparation of Flavonoids-Rich Hawthorn Fruit Juice by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(22): 63-68.
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QI Cuihua1, LI Yiwei2,3, ZHANG Xiaowei1.
Development of Enzymatic Electrode for the Detection of Glucose in Not-From-Concentrate (NFC) Fruit Juices
[J]. FOOD SCIENCE, 2015, 36(14): 111-117.
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TANG Cui-e, ZHANG Li, LI Tao, LIU Rui.
Progress in Analytical Techniques for Added Sugar in Fruit Juice
[J]. FOOD SCIENCE, 2014, 35(9): 306-311.
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| [10] |
GAO Xiang, SHI Rui-cheng, GU Feng-lin, ZHANG Yan-jun, WU Gang, TAN Le-he.
Effect of Pasteurization on Volatile Aroma Components of Jackfruit (Artocarpus heterophyllus Lam.) Juice from Different Cultivars
[J]. FOOD SCIENCE, 2014, 35(9): 63-68.
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ZHANG Yue, HU Zhi-he*, XIE Dan-dan, WU Zi-jian, XUE Lu, LI Yang.
Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment
[J]. FOOD SCIENCE, 2014, 35(4): 6-10.
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LI Er-hu, FENG Jia-jie, XU Can, PAN Si-yi*.
Detection of Alicyclobacillus sp. Spoilage of Commercial Fruit Juice Beverages by Electronic Tongue
[J]. FOOD SCIENCE, 2014, 35(22): 141-145.
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Jie XIAO DONG Quan.
Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice
[J]. FOOD SCIENCE, 2012, 33(21): 363-367.
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| [14] |
QIAO Yu，FAN Gang，CHENG Wei，WANG Shao-hua，XIONG Guang-quan LIAO Li，WANG Lan，DU Xin，PAN Si-yi.
Analysis of Aroma Compounds in Two Kinds of Grapefruit Juice by Solid Phase Microextraction and GC-Olfactometry
[J]. FOOD SCIENCE, 2012, 33(2): 194-198.
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| [15] |
ZHENG Shu-yan1，XIANG Jin-le1,2，LI Zhi-xi1,*.
Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process
[J]. FOOD SCIENCE, 2011, 32(7 ): 113-116.
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