| [1] |
LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing.
Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes
[J]. FOOD SCIENCE, 2021, 42(16): 185-192.
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| [2] |
MA Luyao, LIN Haifeng, WANG Zhe, YIN Junyi.
Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages
[J]. FOOD SCIENCE, 2020, 41(8): 186-193.
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| [3] |
MA Lin, YAO Ting, REN Xiangfeng, TAN Taicong, ZHANG Liangran, WANG Yousheng.
Effects of PDEs Gene Deletion in Saccharomyces cerevisiae on Antioxidant and Volatile Substances in Mopan Persimmon Wine
[J]. FOOD SCIENCE, 2018, 39(22): 80-86.
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| [4] |
QIAN Qinlian, LI Ye, WANG Qiujuan, WANG Ying, SU Xiurong.
Analysis of Volatile Flavor Compounds of Tuna Pancreatic Protein Hydrolysates Produced by Different Proteases
[J]. FOOD SCIENCE, 2016, 37(8): 121-126.
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| [5] |
HUANG Zhongbai1, DING Yuan1, HUANG Jian2, ZHANG Dijun1, SUN Tingting1, HE Shan1, ZHOU Jun1, LI Ye1, ZHANG Chundan1, SU Xiurong1,*.
Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri
[J]. FOOD SCIENCE, 2016, 37(4): 98-102.
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| [6] |
WANG Zhisong, DING Zhuhong, JIANG Zhigang, GAO Ruiping, ZHANG Xiaogang, LI Yan.
Comparative Analysis of the Impact of Oven and Microwave Baking on Volatile Components of Chilli Powder
[J]. FOOD SCIENCE, 2016, 37(10): 183-186.
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| [7] |
YAN Tingcai1, SHAO Dan1, LI Jiangkuo2,*, ZHANG Peng2, CHEN Shaohui2.
Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life
[J]. FOOD SCIENCE, 2015, 36(20): 258-263.
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| [8] |
LIU Xiaohua1, FAN Sanhong1,*, MA Lizhen2, GUO Yaohua2, FAN Xiaopan2, LI Pinglan3, XIAO Yan4.
Evaluation of Rinsing for Deodorization of Catfish Surimi by Flash E-Nose
[J]. FOOD SCIENCE, 2015, 36(2): 132-136.
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| [9] |
LI Jiang-kuo, ZHANG Peng, CHEN Shao-hui, ZHANG Ping.
Changes in Physiological Quality and Volatile Substances in Blueberry during Shelf Life after Storage
[J]. FOOD SCIENCE, 2014, 35(10): 246-251.
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| [10] |
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Application of HS-SPME and GC-MS analysis of trace volatile components in the liquor fermented grains
[J]. FOOD SCIENCE, 2013, 34(4): 118-124.
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| [11] |
XIONG Qing，FAN Lu，BAO Fang-fang，ZHAO Si-ming，XIONG Shan-bai.
Flavor Formation and Characteristics of Fermented Rice Cake
[J]. FOOD SCIENCE, 2011, 32(24): 232-236.
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| [12] |
HU Yan1,2，DING You-fang1，WEN Chun-xiu3，XIE Xiao-liang3，ZHOU Qiao-mei3，LIU Yu-jun1,*.
Purge and Trap GC-MS for the Identification of Volatile Composition of the Leaves of Different Variants of Perilla L.
[J]. FOOD SCIENCE, 2010, 31(12): 159-164.
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| [13] |
HOU Dong-Yan, HUI Rui-Hua, LI Tie-Chun, YUAN Hua-Fang, DIAO Quan-Ping, LIU Xiao-Yuan.
Study on Volatile Constituents in Dark Green Tea
[J]. FOOD SCIENCE, 2008, 29(8): 550-552.
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| [14] |
GUO Hua, HOU Dong-Yan, HUI Rui-Hua, DIAO Quan-Ping, CHEN Bao.
Analysis of Volatile Constituents of Capsella bursa-pastoris L.
[J]. FOOD SCIENCE, 2008, 29(1): 254-256.
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| [15] |
HOU Ya-Long, CHEN Zheng-Xing, LUO Chang-Rong, WANG Guang-Yu.
Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation
[J]. FOOD SCIENCE, 2007, 28(4): 87-91.
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