| [1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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| [2] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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| [3] |
HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong.
Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats
[J]. FOOD SCIENCE, 2021, 42(2): 255-261.
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| [4] |
PAN Xiaohua, PAN Lilong, SUN Jia.
Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells
[J]. FOOD SCIENCE, 2021, 42(15): 220-230.
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| [5] |
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan.
Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(14): 170-179.
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| [6] |
LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong.
Effect of Light Fermentation on the Flavor of Beef Jerky
[J]. FOOD SCIENCE, 2021, 42(14): 232-239.
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| [7] |
ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie.
Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing
[J]. FOOD SCIENCE, 2021, 42(14): 240-247.
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| [8] |
JIANG Jinjin, YAN Jing, ZHENG Yuxi, OU Aifen, REN Fang, CHEN Qing, CHEN Fenghua.
Analysis of Flavor Characteristics of Traditional Fish Sauce from Different Regions
[J]. FOOD SCIENCE, 2021, 42(12): 206-214.
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| [9] |
QIAO Jinli, ZHANG Yan, LIU Pei, GUO Liangchuan, HUO Junwei.
Polyphenol Composition and Antioxidant and Hypoglycemic Activities in Wild Blue Honeysuckle Fruit
[J]. FOOD SCIENCE, 2021, 42(11): 47-55.
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| [10] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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| [11] |
WEI Guangqiang, SHI Yanan, WAN Changjiang, HUANG Aixiang.
Characterization of Peptides from Simulated Gastrointestinal Digestion of Ethnic Dairy Products in Yunnan, China
[J]. FOOD SCIENCE, 2021, 42(1): 208-214.
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| [12] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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| [13] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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| [14] |
ZHANG Yan, WU Junrui, CAO Chengxu, QIU Boshu, MA Ying, SHI Haisu, YANG Hui, WU Rina.
Effect of Bacillus on Amino Acids and Volatile Aroma Components of Fermented Soybean
[J]. FOOD SCIENCE, 2020, 41(20): 242-248.
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| [15] |
ZHANG Shangshang, ZHENG Shuning, WANG Xuetao, NI Yang, WANG Ying.
Comparative Analysis of Anthocyanins in the Fruits of Three Varieties of Blue Honeysuckle (Lonicera caerulea L.) by Ultra-high Performance Liquid Chromatography-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(20): 256-262.
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