Research and Applications of Near Infrared Spectroscopy in Tea

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HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.

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YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa. Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(8): 192-197.

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LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.

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SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.

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ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie. Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou [J]. FOOD SCIENCE, 2021, 42(8): 299-304.

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WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch [J]. FOOD SCIENCE, 2021, 42(6): 53-60.

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WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.

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GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming [J]. FOOD SCIENCE, 2021, 42(5): 24-31.

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XU Yongxia, QU Shiyao, LI Tao, ZHAO Honglei, FENG Yuan, LI Xuepeng, JI Guangren, LI Jianrong. Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates [J]. FOOD SCIENCE, 2021, 42(4): 190-196.

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GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi. Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [J]. FOOD SCIENCE, 2021, 42(4): 215-220.

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GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai. Effects of Tea Polyphenols on the Quality of Oil during Deep Frying [J]. FOOD SCIENCE, 2021, 42(4): 1-7.

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