| [1] |
LIN Shiping, LI Panfeng, CHENG Bin, ZHAO Wei, GENG Jiaqi, SUN Yongjing, DING Yanxia.
Hypotensive Effect of Eucommia ulmoides Oliv. Seed Oil: Insights from the Perspectives of TLR4/NF-κB Signaling Pathway and Gut Microbiota
[J]. FOOD SCIENCE, 2026, 47(7): 199-210.
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| [2] |
BIAN Minghong, LI Shaolong, LAN Haibo, LI Jingming, XU Qiang, FANG Yuli, WU Xuan, CHEN Yujie, GOU Fayuan, HAN Baolin.
Winemaking Characteristics of Four Longan Varieties from Luzhou Based on Organic Acids, Amino Acids and Flavor Compounds
[J]. FOOD SCIENCE, 2026, 47(10): 217-227.
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| [3] |
ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu.
Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars
[J]. FOOD SCIENCE, 2025, 46(8): 178-188.
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WANG Xu, LIU Meiling, ZHENG Liuyan, BAI Jianing, ZHU Kaixuan, YUAN Lin, WEI Chunhui, HUANG Jihong, ZHANG Huan, DU Liping.
Interactions between Major Acids and Esters in Nongxiangxing Baijiu and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 75-84.
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| [5] |
XIAO Ying, YU Siyuan, JIANG Feng, CHEN Shiyu, HE Xiaocong, WANG Chunhua, YU Ling, ZHOU Yiming, LIU Xiaojie.
Effect of Anaerobic Pretreatment on Microbial Diversity in Yunnan-Grown Catimor Coffee Cherries and Flavor Components of Coffee Beans
[J]. FOOD SCIENCE, 2025, 46(19): 215-224.
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HUANG Junqiu, WANG Songtao, ZHANG Suyi, SHEN Caihong, TU Rongkun, CHEN Xiaoyan, WANG Qian, ZHANG Bing, YANG Shulin, XU Tao, PAN Xunhai, MING Hongmei.
Correlation Analysis between Microbial Community Succession and Organic Acids in the 5th Round of Stacking Fermentation of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2025, 46(18): 102-114.
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| [7] |
LIU Yuan, YANG Peiquan, ZHAO Lingyan, DENG Fangming.
Evaluation of the Flavor Quality of Fermented Chopped Pepper by Gas Chromatography-Mass Spectrometry, High Performance Liquid Chromatography, Electronic Nose, and Electronic Togue
[J]. FOOD SCIENCE, 2025, 46(10): 188-198.
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HUANG Tingcai, CHAI Lijuan, SHI Wei, WU Shuangquan, YANG Bo, ZHANG Xiaojuan, LU Zhenming, WANG Songtao, SHEN Caihong, XU Zhenghong,.
Microbial Community Structure and Organic Acid Metabolism and Their Correlation in the Second and Third Rounds of Stacking Fermentation of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2024, 45(18): 106-115.
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CHEN Qiuzhu, XIE Hanyi, HE Jiaojiao, WU Fang, WANG Chunxiao.
Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols
[J]. FOOD SCIENCE, 2024, 45(10): 158-166.
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| [10] |
ZHAN Nan, SUN Qing, HAO Ruixia, GUO Feng.
Determination of 11 Water-Soluble Organic Acids in Plants by Online Solid-Phase Extraction Coupled with High Performance Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(4): 256-264.
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| [11] |
XIANG Fanshu, CAI Wenchao, GUO Zhuang, LIU Huijie, YU Haiyan, SHAN Chunhui.
Correlation between Taste Quality and Bacterial Community of Dazhu Rice Wine
[J]. FOOD SCIENCE, 2023, 44(18): 231-238.
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| [12] |
ZHANG Jingyi, CHAI Lijuan, GAO Tao, PU Chun, ZHANG Longyun, ZHANG Xiaojuan, XU Zhenghong.
Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor
[J]. FOOD SCIENCE, 2023, 44(12): 164-171.
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| [13] |
ZHOU Dandan, LI Tingting, WU Cai’e, TU Kang.
Transcriptomics and Proteomics Analysis Provide Insight into Metabolisms of Sugars, Organic Acids and Phenols in Hot Air Treated Peaches during Cold Storage
[J]. FOOD SCIENCE, 2022, 43(17): 208-220.
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| [14] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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DUAN Yunfei, WU Guangbin, YE Hong, CHEN Zhaohua, ZHANG Shen, CHEN Fahe.
Simultaneous Determination of Seven Organic Acids in Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) Fruit during Postharvest Storage by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 175-180.
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