| [1] |
LI Ling, LI Zhi, SHI Ling, LI Yaling, HE Huan, ZHANG Yalin, LU Yujia, ZHU Xuan.
Inhibitory Effect and Mechanism of Ozone on the Black Spot Disease of Apricot Fruit
[J]. FOOD SCIENCE, 2021, 42(5): 215-220.
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| [2] |
ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan.
Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria
[J]. FOOD SCIENCE, 2021, 42(5): 252-261.
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| [3] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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| [4] |
ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei.
Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage
[J]. FOOD SCIENCE, 2021, 42(2): 200-211.
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| [5] |
DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He.
Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS
[J]. FOOD SCIENCE, 2021, 42(2): 227-234.
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| [6] |
FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing.
Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang
[J]. FOOD SCIENCE, 2021, 42(16): 54-60.
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| [7] |
BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI.
Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice
[J]. FOOD SCIENCE, 2021, 42(16): 83-88.
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| [8] |
YAN Han, FAN Wenlai, XU Yan.
Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation
[J]. FOOD SCIENCE, 2021, 42(16): 133-137.
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| [9] |
TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei.
Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS
[J]. FOOD SCIENCE, 2021, 42(16): 193-202.
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| [10] |
WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua.
Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup
[J]. FOOD SCIENCE, 2021, 42(15): 58-65.
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| [11] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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| [12] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng.
Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma
[J]. FOOD SCIENCE, 2021, 42(14): 151-158.
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| [13] |
BAI Shuang, WANG Yongrui, LUO Ruiming.
Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton
[J]. FOOD SCIENCE, 2021, 42(14): 180-186.
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| [14] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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| [15] |
SHI Ling, LI Lihua, ZHANG Ruijie, LI Yaling, LI Ling, ZHANG Yu, LIAO Haihui, ZHU Xuan.
24-Epibrassinolide Regulates Active Oxygen Metabolism to Enhance Postharvest Disease Resistance of Apricot Fruit
[J]. FOOD SCIENCE, 2020, 41(9): 126-132.
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