Fuzzy Mathematics Study on Evaluating Food Sensual Quality

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LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua. Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids [J]. FOOD SCIENCE, 2019, 40(5): 309-315.

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LI Ke, YAN Luhui, ZHAO Yingying, ZHAO Dianbo, BAI Yanhong. Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control [J]. FOOD SCIENCE, 2019, 40(23): 298-304.

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JIN Jing, XIE Shunping, JI Houwei, ZOU Ximei, ZHANG Li, LIU Jian. Analysis and Application of Microbial Volatile Organic Compounds in Agricultural Products [J]. FOOD SCIENCE, 2018, 39(9): 326-332.

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LUO Lei, KANG Xinyan, ZHU Wenxue, REN Guangyue, DUAN Xu, JI Qinghua, ZHANG Kuan, MA Yongzhe. Optimization of Far-Infrared Assisted Heat Pump Drying Parameters for Quality Control of Dried Honeysuckle [J]. FOOD SCIENCE, 2016, 37(18): 6-12.

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JIN Wenwen， CHEN Xuemin, YANG Piao, WANG Ju, CHEN Hui, ZHANG Zhihui, YU Longjiang，. Determination of Adenosine in Domestic Maca by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2016, 37(12): 148-151.

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ZHANG Man, XIE Lingde, TU Wenbo, ZHOU Jianhui, HE Yanping*. Effects of Two Kinds of Biopesticides on the Storage Quality of Wheat Based on Fuzzy Comprehensive Evaluation [J]. FOOD SCIENCE, 2015, 36(4): 232-236.

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DING Yong-bo1, ZHAO Xing-e1, CHEN Guang-jing1, TAN Yan-wen1, LUO Dong-sheng1, KAN Jian-quan1,2,3,*. Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage [J]. FOOD SCIENCE, 2014, 35(18): 201-208.

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LI Meng，LU Zhao-xin，ZHOU Xiang，YU Zhi-fang. Preservation of “Green Gem” Cherry Tomatoes by Combined Use of Biopreservatives [J]. FOOD SCIENCE, 2013, 34(18): 301-305.

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ZHOU Li-ming，LUO Song-ming，ZHANG Zhi-qing*. Application of Fuzzy Comprehensive Evaluation in Development of Wheat Bran Tea [J]. FOOD SCIENCE, 2013, 34(17): 61-64.

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LIU Xue-gui，LI Jia-luo，GAO Pin-yi*， WU Zhi-yu. Recent Advances in Research on Edible Rosa laevigata Michx [J]. FOOD SCIENCE, 2013, 34(11): 392-398.

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