| [1] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
|
| [2] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
|
| [3] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
|
| [4] |
XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang.
Processing of Flavored Meat Analogues by High-Moisture Extrusion
[J]. FOOD SCIENCE, 2019, 40(4): 292-298.
|
| [5] |
SUN Ying, MIAO Rongxin, JIANG Lianzhou.
Analysis of Volatile Components of Potato Bread under Different Storage Conditions by Electronic Nose Combined with HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2019, 40(2): 222-228.
|
| [6] |
ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng.
Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS)
[J]. FOOD SCIENCE, 2019, 40(12): 220-225.
|
| [7] |
RAN Yun, ZHANG Sijia, CHEN Rong, RAN Zhaoshou, XU Jilin, LIAO Kai.
Change in Volatile Components of Sinonovacula constricta during Temporary Culture in Seawater
[J]. FOOD SCIENCE, 2019, 40(10): 206-213.
|
| [8] |
ZHANG Xianchen, ZHANG Pengjie, RONG Yutang, QIU Deyi, LU Junwen, HUA Hongbo.
Comparative Analysis of Volatile Components of Tricholoma matsutake and Agaricus blazei
[J]. FOOD SCIENCE, 2019, 40(10): 229-235.
|
| [9] |
ZHENG Xiaoji, LIU Fei, REN Quanlu, LI Baokun, LI Kaixiong, ZHUGE Bin.
Comparative Analysis of Volatile Compounds in Kazak Cheeses from Different Regions of Xinjiang by SPME-GC-MS
[J]. FOOD SCIENCE, 2018, 39(8): 83-89.
|
| [10] |
GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Volatile Flavor Compounds of Fast-Ripened Cheddar Cheese Slurry Model Fermented with Tibetan Kefir
[J]. FOOD SCIENCE, 2018, 39(8): 90-96.
|
| [11] |
CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan.
Processing of Spicy Volvaria volvacea and Its Flavor Characteristics
[J]. FOOD SCIENCE, 2018, 39(8): 135-140.
|
| [12] |
SHI Yufeng, DI Taimei, YANG Shaolan, WU Lianying, CHEN Yongqiang, XIA Tao, ZHANG Xinfu.
Changes in Aroma Components in the Processing of Flowery Black Tea
[J]. FOOD SCIENCE, 2018, 39(8): 167-175.
|
| [13] |
LU Kuan, WANG Xueya, SUN Xiaojing, HUO Xin, GAO Yuqiong, FENG Fajin, DU Chengxing.
Analysis of the Volatile Components of Fermented Hot Pepper from Different Varieties Grown in Guizhou by Electronic Nose Combined with SPME-GC-MS
[J]. FOOD SCIENCE, 2018, 39(4): 199-205.
|
| [14] |
TANG Xiao, ZHENG Lanting, SUN Yangying, PAN Daodong, CAO Jinxuan, XIONG Jinbo, SHEN Mingcong.
Comparative Analysis of Nutrient Composition and Main Flavor Compounds of Salted Goose and Braised Goose
[J]. FOOD SCIENCE, 2018, 39(24): 225-230.
|
| [15] |
YAO Xiuxiang, WANG Wu, LI Peijun, ZHOU Ying, TONG Honggan, ZHANG Huafeng, YE Jian.
Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck
[J]. FOOD SCIENCE, 2018, 39(22): 135-140.
|
