| [1] |
JIANG Yang, ZHANG Cuiying, LI Yu, XIAO Dongguang.
Effect of Flavor Substances in Alcoholic Beverages on Ethanol Metabolism in Human Body: A Review
[J]. FOOD SCIENCE, 2021, 42(15): 242-250.
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| [2] |
YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang.
Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas
[J]. FOOD SCIENCE, 2019, 40(19): 23-31.
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| [3] |
MA Jinju, MA Liyi, LI Kai, ZHANG Wenwen, ZHANG Yurong, YANG Maodong, CHEN Xiaoming, ZHANG Hong.
Preparation of Microemulsion with Policosanol Derived from Insect Wax and Its Application in Functional Beverage
[J]. FOOD SCIENCE, 2019, 40(12): 78-84.
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| [4] |
LIU Wenhui, DONG Yue, WANG Na, LI Shaozhen.
Determination of Patulin in Apple Juice and Apple Beverage by Solid Phase Extraction-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(12): 303-307.
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| [5] |
XU Peizhen, DING Zhuhong, WANG Qianqian, LIN Zi, MENG Man.
Flavor Quality of Adlay Seed Beverage with Different Anti-Lipid Oxidation Treatments
[J]. FOOD SCIENCE, 2018, 39(5): 66-70.
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| [6] |
TIAN Jing, LI Qiaoling.
Rapid Determination of Synthetic Pigments in Fruit-Flavored Beverage by Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(2): 293-297.
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| [7] |
WANG Li, ZOU Ye, ZHANG Xinxiao, CHEN Lin, WU Haihong, WANG Daoying.
Formulation Optimization of Duck Liver Peptide Beverage with High Stability and Evaluation of Its Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(18): 255-261.
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| [8] |
YUAN Haibo, DENG Yuliang, HUA Jinjie, LI Jia, DONG Chunwang, YANG Yanqin, WANG Jinjin, YIN Junfeng, JIANG Yongwen.
A Method Based on C&R Decision Tree for Primary Screening of Tea Beverage Raw Materials for Tea Beverage
[J]. FOOD SCIENCE, 2018, 39(17): 67-72.
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| [9] |
ZHAO Zewei, DING Zhuhong, XU Peizhen, GU Yuanting, DING Xiaojuan.
Change of Flavor Compounds in Coix Seed Beverage during Storage Analyzed by SPME-GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2018, 39(14): 276-281.
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| [10] |
LIU Jiaqi, PENG Zhen, XIONG Tao.
Effects of Lactic Acid Bacterial Fermentation on Nutritional Components, Aroma Components and Antioxidant Activity of Black Tea Beverage
[J]. FOOD SCIENCE, 2017, 38(24): 130-136.
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| [11] |
ZHAO Wen, TENG Junwei, ZHANG Jian, ZHAO Xiao, JIANG Yunyun, YANG Zhennai.
Production of Exopolysaccharide by Fermentation with Bacillus amyloliquefaciens GSBa-1, Its Rheological Characterization and Application
[J]. FOOD SCIENCE, 2017, 38(16): 1-9.
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| [12] |
WU Hao, ZHOU Yu, CHEN Jingbo, CHEN Deqi, JIN Xiaolei, JIN Baohui, XIE Liqi, LIN Guanghui,.
Differentiation between Organic and Non-Organic Wines from Helan Mountain East Region Based on Elemental Contents and Stable Isotope Ratios
[J]. FOOD SCIENCE, 2017, 38(16): 251-255.
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| [13] |
LIU Panpan, LIU Xiaohui, LUO Longxin, LONG Dan, HE Qunxian.
Comparative Analysis of Aroma Characteristics of Green Tea Beverages from Different Regions
[J]. FOOD SCIENCE, 2016, 37(2): 147-152.
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| [14] |
WANG Yujian, JI Shaofan, CHEN Wenhui, HUANG Huiling, DONG Cunzhu.
Rapid Determination of 13 Synthetic Saturated Lactones Added as Flavors in Beverage by QuEChERS Method Coupled with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(12): 197-202.
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| [15] |
XU Hang, LI Pengfei, WANG Mingming, TANG Lele, YANG Ruijin.
Optimization of Extraction Process of Peanut Protein by Orthogonal Array Design and Development of Low-Fat Peanut Protein Beverage
[J]. FOOD SCIENCE, 2015, 36(18): 27-32.
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