[1] |
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao.
Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 199-205.
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[2] |
KONG Ying, WANG Huan, LANG Lixin, DOU Xiaoying, BAI Jinrong.
Analysis of the Contents of 13 Intrinsic Free Sugars in Different Lily Samples
[J]. FOOD SCIENCE, 2021, 42(10): 249-254.
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[3] |
ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan.
Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation
[J]. FOOD SCIENCE, 2019, 40(9): 207-212.
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[4] |
ZHANG Wenwen, PANG Qian, WANG Kang, CHEN Xiaomei, FAN Rongli, CHEN Guohong, JI Ting.
Effects of Different Dietary Sugars for Honeybees on Metabolite Composition in Royal Jelly Investigated by GC-QTOF-MS-Based Metabonomics
[J]. FOOD SCIENCE, 2019, 40(4): 272-278.
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[5] |
JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng.
Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp
[J]. FOOD SCIENCE, 2019, 40(2): 192-199.
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[6] |
XIE Kelin, FENG Tao, ZHUANG Haining, BING Fangling, GAO Linlin, SANG Min.
Influence of Different Exogenous Fermentable Sugars on Volatile Compounds of Wine
[J]. FOOD SCIENCE, 2016, 37(18): 113-119.
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[7] |
FENG Juan,REN Xiao-lin,TIAN Jian-wen.
Comparative Contents of Polyphenols, Soluble Sugars and Organic Acids in Fuji Apples from Different Growing Regions
[J]. FOOD SCIENCE, 2013, 34(24): 125-130.
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[8] |
LIN Hui,YAN Chun-rong,XU Chun-xiang,CAI Jing,WANG Duo-jiao.
Simultaneous Determination by HPLC-ELSD of Ten Kinds of Sugars and Sugar Alcohols in Foods
[J]. FOOD SCIENCE, 2013, 34(12): 286-291.
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[9] |
WANGDa-wei,SUNLi-qin,WULi-juan,XUXu.
Effect of Extrusion on Contents of Soluble Solids and Soluble Sugar in Rice Flour
[J]. FOOD SCIENCE, 2011, 32(20): 21-25.
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[10] |
ZHANG Qi-an,WANG Juan,DAI Jian-xiao,DU Pei-fen,WANG Su-qing,LU De-mei,YANG Shao-bo.
Determination of Fructose, Glucose, and Maltose in Honey by HPLC-FLD
[J]. FOOD SCIENCE, 2011, 32(14): 249-252.
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[11] |
PANG Rui,PAN Li-jun*,JIANG Shao-tong,WU Xue-feng.
Breeding of High-yield L-Lactic Acid Strains for Co-fermentation of Glucose and Xylose by N+ Implantation
[J]. FOOD SCIENCE, 2010, 31(21): 248-253.
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[12] |
HU Ling,WANG You-sheng*,LI Li-ping.
Optimization of Precolumn Derivatization for Simultaneous Gas Chromatography-Mass Spectrometric Analysis of Non-volatile Flavor Compounds in Angeleno Plum Fruit
[J]. FOOD SCIENCE, 2010, 31(14): 186-190.
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[13] |
SU Dong-min1,HU Li-hua1,SU Dong-hai2,*, XIN Xiu-lan2,LI Zi-hong1.
Metabolism of Yeast and Lactic Acid Bacteria during Dough Fermentation of Mantou
[J]. FOOD SCIENCE, 2010, 31(13): 200-204.
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[14] |
CHEN Lan-zhen1,2 XUE Xiao-feng1 CHEN Fang1 ZHAO Jing1 YE Zhi-hua2,* ZHONG Yan-ping3.
Prediction Analysis of Reducing Sugar Content in Honey Using Fourier Transform Near-infrared Spectroscopy
[J]. FOOD SCIENCE, 2009, 30(8): 147-150.
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[15] |
MA Zi-Jun, LIN Ying-Ying, WANG Yang-Guang, FAN De-Kang, ZHU Lei-Na.
Study on Characteristics of Sugar-added Fermentation of Strawberry Brew
[J]. FOOD SCIENCE, 2003, 24(5): 102-106.
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