| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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| [3] |
WANG Yueping, QIN Xinxue, CHEN Yazhong, NI Dejiang, CHEN Yuqiong.
Comparative Study on the Broken Black Tea Processing Suitability of Different Tea Varieties in Spring and Summer
[J]. FOOD SCIENCE, 2026, 47(8): 43-51.
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| [4] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
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| [5] |
WEI Mingzhu, LIN Zhiyuan, ZHONG Wanjing, PENG Jiakun, GAO Caixia, MIAO Xuan, XIAO Yu, DAI Weidong.
Comparative Analysis of Sensory Quality and Chemical Composition between Jinhua White Tea and Fu Brick Tea
[J]. FOOD SCIENCE, 2026, 47(7): 221-231.
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| [6] |
HONG Yanchun, ZHANG Fangyuan, WANG Liping, LIANG Mingming, ZHANG Fei, HE Weihui, HUANG Qihong, LIU Mengdan, LUO Yijie, ZHOU Yibo, ZOU Yuan, RUAN Qijun.
Characteristics of Taste Components and Comprehensive Quality Evaluation of Oysters: Influence of Geographical Origin and Fattening Duration
[J]. FOOD SCIENCE, 2026, 47(7): 232-242.
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| [7] |
WANG Wenjun, CHEN Qiling, ZHENG Qiangqing, WANG Jingjing, DENG Yonghui, YAN Pan.
Correlation between Winter Jujube Quality and Meteorological Factors in Different Production Areas and Its Comprehensive Evaluation
[J]. FOOD SCIENCE, 2026, 47(6): 78-88.
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| [8] |
HUANG Yiwen, LU Qiannan, WANG Hongkang, SHEN Siwen, MEI Bo, WANG Xia, ZHANG Muchen, SHEN Xiuping.
Progress in Evaluating Rice Storage Quality Based on Volatile Organic Compounds
[J]. FOOD SCIENCE, 2026, 47(5): 404-410.
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| [9] |
SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng.
A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods
[J]. FOOD SCIENCE, 2026, 47(5): 422-433.
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| [10] |
LIU Xujia, QIN Xiaoyan, WANG Lijuan, QIN Ping, LI Mingying, ZHANG Yan, CHEN Guoxun, YANG Fang.
Effects of Cultivar and Harvest Time on the Edible Quality of Tender Leaves of Qiai (Artemisia argyi H. Lév. & Vaniot cv. Qiai)
[J]. FOOD SCIENCE, 2026, 47(3): 42-51.
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| [11] |
LIU Qian, SONG Xiao, NIE Xinyu, WANG Fengyi, JIN Keting, YANG Xiaofeng.
Comprehensive Quality Evaluation and Optimal Harvest Time of Tarocco Blood Orange No. 3 during On-Tree Storage
[J]. FOOD SCIENCE, 2026, 47(2): 184-194.
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| [12] |
ZHANG Le, SHI Yuting, SHI Guanying, JIANG Pengfei, ZHAO Lili, XIAO Zuobing, CHENG Yiming, WANG Zhaogai.
Multi-index Assessment of Chili Pepper Drying Methods: Drying Efficiency, Quality Characteristics, and Flavor Profiles
[J]. FOOD SCIENCE, 2026, 47(10): 271-283.
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| [13] |
SONG Xinyu, LIU Xiangyu, YUE Qing, WEI Bing, SONG Guilin, ZHANG Hui, DU Pengcheng, SUN Congyu, ZHANG Ziyi, LÜ Mingchun, LI Yuan.
Innovative Strategies Based on Delivery Technology to Improve the Absorption and Utilization of Functional Ingredients in Sports Nutrition Foods
[J]. FOOD SCIENCE, 2025, 46(9): 411-424.
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| [14] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
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| [15] |
ZHAO Xue, CONG Zhongxiao, SUN Huajun, ZANG Yanqing, LI Changsheng, ZHOU Xuan, QIAN Lili.
Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles
[J]. FOOD SCIENCE, 2025, 46(8): 25-33.
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