| [1] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [2] |
LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang.
Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi
[J]. FOOD SCIENCE, 2026, 47(7): 290-301.
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| [3] |
LI Fengjun, LI Zeji, LI Lilang, ZHANG Jun, SONG Longlong, XU Zhili, CAI Zhimin, HUANG Jinxian, LIU Hai.
Effect of ATP Treatment on the Quality Deterioration of Cold-Stored Litchi Fruits during Shelf-Life at Ambient Temperature
[J]. FOOD SCIENCE, 2026, 47(3): 293-302.
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| [4] |
LIU Jialu, WANG Zihuang, LIU Liying, TANG Qian, YANG Xueshan, ZHU Xia.
Effects of Dihydromyricetin and Rosmarinic Acid on the Fermentation Kinetics and Aroma Quality of Low-Alcohol Apple Cider
[J]. FOOD SCIENCE, 2025, 46(24): 208-217.
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| [5] |
DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan.
Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea
[J]. FOOD SCIENCE, 2025, 46(23): 63-73.
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| [6] |
SU Xiaoqin, OUYANG Shiyun, KONG Junhao, ZHANG Jun, ZOU Xinwu, LIU Sitong, YANG Xiufang.
Effect of Edible Oil for the Processing of Longjing Tea on Its Major Flavor Substances during Storage
[J]. FOOD SCIENCE, 2025, 46(22): 112-119.
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| [7] |
LI Chao, CHEN Wei, ZHENG Heyun, YANG Ying, YANG Mi, GENG Xinli, YANG Jun, SUN Yuping.
Comprehensive Quality Evaluation of Thick-Skinned Muskmelons Based on Nutritional Composition and Aroma Analysis
[J]. FOOD SCIENCE, 2025, 46(13): 253-265.
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| [8] |
LUO Yanghe, ZENG Shi’ai, LI Luoxin, XIE Chong, YAN Jingkun, LI Yuting, LUO Yingjie, ZHAO Lei.
Inhibitory Mechanism of A-type Oligomeric Proanthocyanidins from Abscising Litchi Fruits on Proinflammation Induced by Litchi Thaumatin-like Protein
[J]. FOOD SCIENCE, 2024, 45(8): 145-152.
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| [9] |
ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu.
Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky
[J]. FOOD SCIENCE, 2024, 45(5): 111-117.
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| [10] |
LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin.
Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
[J]. FOOD SCIENCE, 2024, 45(5): 126-136.
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| [11] |
JIANG Ao, LI Hongxia, LIU Zhaolong, SONG Mei, LI Na, CHEN Lanzhen.
Analysis of Volatile Composition and Key Aroma Compounds in Toddalia asiatica Lam. Honey
[J]. FOOD SCIENCE, 2024, 45(11): 175-185.
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| [12] |
BA Lingzhen, WANG Bo, LEI Chunni, WANG Huijun, ZHANG Zhen, ZHOU Xiaoping, LI Jixin, JIANG Yumei.
Correlation Analysis of Amino Acids and Amino Acid-Derived Aroma Compounds of Chinese Kushui Rose Petals with Planting Locations
[J]. FOOD SCIENCE, 2023, 44(8): 277-283.
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| [13] |
LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo.
Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(6): 235-243.
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| [14] |
LI Meiyuan, LIU Anqi, TANG Daopu, LIU Bing, ZHANG Xinguo, ZHANG Ji.
Research Progress on Aroma-Producing Microorganisms
[J]. FOOD SCIENCE, 2023, 44(19): 259-278.
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| [15] |
CHEN Chen, ZHOU Jie, ZHOU Qi, LOU Xinman, YU Haiyan, YUAN Haibin, TIAN Huaixiang.
Research Progress on Aroma Compounds in Almonds and Factors Influencing Its Flavor Quality
[J]. FOOD SCIENCE, 2023, 44(19): 320-339.
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