| [1] |
ZHOU Tianshan, MI Xiaoling, WANG Yancheng, YU Youben, LI Shilin, QI Yugang.
Effect of Different Processing Techniques on the Quality of ‘Shaancha 1’ Green Tea
[J]. FOOD SCIENCE, 2017, 38(3): 148-154.
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| [2] |
LI Yanli, LUO Qiongxian, YANG Xuemei, ZHAN Qi, LI Jiahua.
Separation and Identification of Anthocyanins from ‘Zijuan’ Tea Leaves
[J]. FOOD SCIENCE, 2017, 38(12): 125-130.
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| [3] |
CHENG Yujiao, LI Yunyun, ZHANG Min.
Effect of Hot Water Treatment on the Quality Preservation of ‘Tarocco’ Oranges in Logistic Environments under Varying Temperature Conditions
[J]. FOOD SCIENCE, 2016, 37(6): 254-260.
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| [4] |
ZHANG Meili, HE Ling, YUAN Xirui, DU Fangmeng, ZHAO Kaixi.
Induction of Resistance in Kiwifruit (Actinidia chinensis) against Penicillum expansum by Ginkgo biloba L. Leaf Extract
[J]. FOOD SCIENCE, 2016, 37(6): 242-247.
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| [5] |
HAI Jinping, LIU Yuna, QIU Songshan.
Optimization of Fermentation Process of ‘Sanhua’ Plum Wine and Analysis of Its Aroma Components
[J]. FOOD SCIENCE, 2016, 37(23): 222-229.
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| [6] |
ZHANG Jun, LIU Jianfu, FAN Yong, MA Zexin, LI Jiang.
Analysis of Aroma Components of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli’ Inflorescence by Headspace Solid Phase Micro-Extraction Coupled to Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(2): 115-120.
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| [7] |
MA Ting, REN Yamei, ZHANG Yanyi, WANG Tao, ZHANG Shuang, FAN Mingtao.
Effect of 1-MCP Treatment on the Aroma of ‘Yate’ Kiwifruit
[J]. FOOD SCIENCE, 2016, 37(2): 276-281.
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| [8] |
GUO Haoning, ZHAO Yuhua, CHANG Xuedong.
Effect of 60Co-γ Irradiation on Sterilization and Sensory Quality of ‘Fenggan’ Chestnut Namely Raw Ready-to-eat Chestnut
[J]. FOOD SCIENCE, 2016, 37(18): 262-267.
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| [9] |
CHENG Yujiao, ZHAO Xia, QIN Wenxia, JIN Miaomiao, ZHANG Min.
Quality Preservation of ‘Tarocco’ Oranges by Intermittent Heat Treatment with Different Return Temperatures
[J]. FOOD SCIENCE, 2016, 37(18): 283-289.
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| [10] |
MA Chaoling, BI Yang, ZHANG Zhong, ZHANG Wenli, WEI Yongbo.
Comparative Changes in Respiration Rate and Quality Parameters of ‘Xiangshui’ and ‘Garber’ Pears during Postharvest Ripening
[J]. FOOD SCIENCE, 2016, 37(16): 299-303.
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| [11] |
JIANG Chenkai, LI Yingxiang, HUANG Yahui, ZHANG Lijuan, YANG Jiagan, XU Xingguo, LIU Qing, CHEN Yingyu, LI Dan, ZENG Zhen.
Analysis of Aroma Compounds of Duyun Maojian Tea
[J]. FOOD SCIENCE, 2016, 37(16): 168-172.
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| [12] |
SHU Heng, JIANG Xu, WANG Xinkang, LI Huihui, YUAN Juanli, CHEN Hongbing, GAO Jinyan.
Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’
[J]. FOOD SCIENCE, 2016, 37(15): 83-87.
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| [13] |
XIAO Jiping, YANG Xiaoyan, GUO Huachun.
Antioxidant Activities of Anthocyanins from ‘Jianchuanhong’ and ‘Zhuanxinwu’ Pigmented Potatoes
[J]. FOOD SCIENCE, 2016, 37(13): 13-18.
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| [14] |
Lü Haipeng, LIANG Mingzhi, ZHANG Yue, WANG Libo, LIN Zhi.
Major Chemical Components and Antioxidant Activity in Tea Infusion of Tea Products Obtained from the Special Tea Germplasm ‘Zijuan’ Using Different Processing Technologies
[J]. FOOD SCIENCE, 2016, 37(12): 122-127.
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| [15] |
XIAO Liangjun, MAO Yunling, WU Tao, NING Delu, ZHANG Yu*.
Contents of Essential Amino Acids and Nutritional Evaluation of Purple Kernel Walnut from Yunnan Province
[J]. FOOD SCIENCE, 2015, 36(4): 106-109.
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