[1] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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[2] |
JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi.
Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics
[J]. FOOD SCIENCE, 2020, 41(14): 88-94.
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[3] |
SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang.
Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice
[J]. FOOD SCIENCE, 2020, 41(10): 246-254.
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[4] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
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[5] |
YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping.
Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components
[J]. FOOD SCIENCE, 2019, 40(18): 182-188.
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[6] |
HONG Jiali, LI Qiuyi, PAN Yuyang, GUO Weiling, HUANG Zirui, ZHAO Lina, QIAN Min, BAI Weidong, NI Li, RAO Pingfan, LIU Bin, Lü Xucong.
Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 137-144.
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[7] |
ZHANG Hua, DUAN Ruiqian, ZHAO Xuewei, FENG Zhiqiang.
Feasibility of Characterizing Water States Based on Isothermal Adsorption Models: A Case Study of Water Desorption of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2018, 39(5): 57-65.
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[8] |
ZHANG Kexin, JIANG Hui, TANG Xiaojuan, SU Xiaoqin, XU Yan, HUANG Weining, LI Ning, Arnaut FILIP.
Effect of Enzyme Combinations on Baking Properties of Bread with Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2018, 39(1): 16-21.
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[9] |
ZHANG Hua, ZHAO Xuewei, BAI Yanhong, DUAN Ruiqian.
Water Desorption Isotherm and Pore Characteristics of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2017, 38(7): 88-95.
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[10] |
KOU Fang, GE Yunfei, SHEN Meng, NING Dongxue, XIA Tiantian, WANG Weihao, CAO Longkui.
Effects of Pure Culture Fermentation on Molecular Structure and Retrogradation Characteristics of Millet Starch
[J]. FOOD SCIENCE, 2017, 38(16): 92-98.
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[11] |
LIU Yi, WU Qiong, WU Qingyuan, JIANG Heti.
Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS
[J]. FOOD SCIENCE, 2016, 37(20): 108-112.
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[12] |
PAN Haikun, WANG Shuying, FAN Zhihong.
Postprandial Glycemic Response and Satiety Evaluation of Glutinous Rice Foods
[J]. FOOD SCIENCE, 2016, 37(17): 225-229.
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[13] |
YU Yang, SU Chunyan, CHEN Jingyu.
Growth and Fermentation Characteristics of Three Non-Saccharomyces Wine Yeasts
[J]. FOOD SCIENCE, 2015, 36(19): 106-111.
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[14] |
CUI Xiao-li, WANG Wei, KAN Jian-quan.
Screening Strains for Use in Pure Culture Fermentation for the Production of Zhalajiao, a Traditional Chinese Fermented Hot Pepper Product
[J]. FOOD SCIENCE, 2014, 35(21): 149-153.
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[15] |
WANG Da-wei, ZHANG Xu, MA Yan-shi, ZHANG Yan-rong*.
Optimization of Extrusion Parameters for Gelatinization of Glutinous Rice by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(14): 24-29.
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