| [1] |
SHAO Qi, ZHANG Yu, LUO Xuelian, WANG Xiujuan, LI Xia, MA Shunlong, CAO Yong, LIU Jingsheng.
Effects of Four Functional Sugars on the Quality and Starch Structure of Fermented Maize Dough
[J]. FOOD SCIENCE, 2026, 47(9): 116-127.
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| [2] |
ZHU Xiang, ZHANG Xiaoyu, LIU Zhi, LE Dexiang, CHEN Nan.
Development of a Multi-machine Learning Model Fusion and Stacking Approach for Online Sorting of Zhaotong Sugar-Heart Apples Using Visible/Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 345-352.
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| [3] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [4] |
CAI Yuzhen, JIN Xin, BI Jinfeng, XIE Yitong, REN Haiwei.
Synergistic Effect of Pectin-Calcium Ion-Sugar Combination on the Hardening of Low-Sugar Preserved Kiwifruit
[J]. FOOD SCIENCE, 2026, 47(1): 69-76.
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| [5] |
LI Shujuan, WANG Fengzhao, BI Jinfeng, LÜ Jian.
Multidimensional Characterization of Mass Transfer during Osmotic Dehydration: Changes in the Properties of Mixed Sugar Solutions and Dehydrated Kiwifruit Chunks
[J]. FOOD SCIENCE, 2025, 46(5): 48-56.
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| [6] |
SUN Xiaojie, HUANG Xuezhe, ZHAO Yuqiang, JIA Guangqun, SUN Yihan, XU Xiangdong, CUI Zongyan.
Determination and Analysis of 12 Saccharides and 20 Amino Acids in Five Types of Honey from Yunnan Province
[J]. FOOD SCIENCE, 2025, 46(2): 148-155.
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| [7] |
TU Chaoyi, ZOU Sijin, YUAN Fang.
Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads
[J]. FOOD SCIENCE, 2025, 46(12): 84-91.
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| [8] |
XIE Songming, ZHANG Siyuan, LI Shihao, SUN Minmin, WANG Zhijun, CAO Jiankang.
Effects of Organic Acids on Sucrose Conversion in Preserved Cherry Tomato Syrup and Analysis of Methods for Its Deacidification and Depectinization
[J]. FOOD SCIENCE, 2025, 46(12): 100-108.
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| [9] |
SHI Qingzhao, LIU Fuqiang, ZHANG Qidong, FAN Wu, CHAI Guobi, MAO Jian, WANG Huanli, JI Lingbo, FENG Weihua, ZONG Guohao, CAO Peijian, LU Peng, XIE Jianping.
Research Progress on the Gut-Brain Axis Effects of Sugars and Sweeteners and Their Evaluation Methods
[J]. FOOD SCIENCE, 2024, 45(9): 322-329.
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| [10] |
WEI Yanhong, WANG Jiaxin, JIAO Li, LIAO Chunyu, LEI Fuhou, LI Wen.
Microscopic Mechanism of the Interaction in the Adsorption of Caramel Pigments onto Rosin-Based Decolorizing Resin for Sugar
[J]. FOOD SCIENCE, 2024, 45(24): 17-25.
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| [11] |
ZHENG Dan, YU Danrong, MIAN Haiyang, SUN Yaogui, LIU Chunyou, ZHANG Xiaoyu, YU Zhihui.
Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism
[J]. FOOD SCIENCE, 2024, 45(21): 68-80.
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| [12] |
YE Guoqing, NIU Yumin, FAN Chaoxia, YANG Hui, LIU Dengyong.
Quantum Chemical Calculation of the Formation Mechanism of the Sugar Smoking Pigment 5-(α-D-glucopyranosyl-(1-6)-α-D-glucopyranosyloxymenthyl)-2-furancarboxaldehyde
[J]. FOOD SCIENCE, 2024, 45(10): 62-71.
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| [13] |
WU Siyu, XU Yang, XIONG Sihui, PAN Siyi.
Effects of High Hydrostatic Pressure Versus Heat Treatment on the Quality and Rheological Properties of Low-Sugar Citrus Jam
[J]. FOOD SCIENCE, 2023, 44(7): 89-95.
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| [14] |
LIU Jing, HAN Meiyi, HOU Liran, HU Na, YU Junzhe, XIE Caifeng.
Research Progress on the Formation of and Control Methods for Harmful Products from Maillard Reaction in Brown Sugar Production
[J]. FOOD SCIENCE, 2023, 44(23): 215-230.
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| [15] |
WEI Yuan, MA Yate, LÜ Mengyang, ZHANG Hai’e, ZHANG Jingzheng, WANG Dongsheng.
Gas Chromatography-Mass Spectrometry Analysis of Sugar Composition and Content of Yanshan-Grown Chestnut (Castanea mollissima Bl.)
[J]. FOOD SCIENCE, 2023, 44(22): 345-352.
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