| [1] |
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan.
Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation
[J]. FOOD SCIENCE, 2025, 46(9): 351-363.
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| [2] |
ZHANG Guiyu, XIANG Xingrui, ZHANG Lei, WANG Yibo, YAN Jun, ZHANG Yunlong.
Feature Selection Using iPLS Combined with iNSGA-III for Near-Infrared Spectroscopic Determination of the Acidity of Huangshui, a By-product of Chinese Baijiu Production
[J]. FOOD SCIENCE, 2025, 46(17): 283-291.
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| [3] |
GAO Sheng, XU Jianhua.
Hyperspectral Imaging for Prediction and Distribution Visualization of Total Acidity and Hardness of Red Globe Grapes
[J]. FOOD SCIENCE, 2023, 44(2): 327-336.
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| [4] |
SONG Xiaoxiao, ZHANG Huixia, LIU Binjie, YANG Minhe, WANG Guohong.
Construction of a Synthetic Microbial Community for Kombucha Fermentation and Analysis of Its Fermentation Characteristics
[J]. FOOD SCIENCE, 2023, 44(2): 231-239.
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| [5] |
LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian.
Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines
[J]. FOOD SCIENCE, 2023, 44(14): 72-78.
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| [6] |
JIANG Hong, PANG Xiangdong, JIANG Cui, RAN Hongjie, FU Ling, LIU Lu.
Determination of Tartrazine and Sunset Yellow in Drinks by Absorption Spectrometry Based on Acidity Control
[J]. FOOD SCIENCE, 2021, 42(18): 292-297.
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| [7] |
WANG Chunxiao, YUAN Guoyi, SU Wei, WANG Xiao, QIU Shuyi.
Analysis of Acid-producing Microorganisms from Qu-making Environment and Mature Qu (Baijiu Fermentation Starter)
[J]. FOOD SCIENCE, 2020, 41(18): 120-126.
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| [8] |
HE Yuning, HUANG He, ZHONG Saiyi, LIU Hai, QIN Xiaoming.
Screening and Fermentation Characteristics of Acetic Acid Bacteria for Production of Jackfruit (Artocarpus heterophyllus Lam.) Vinegar
[J]. FOOD SCIENCE, 2020, 41(14): 183-189.
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| [9] |
LIANG Congying, ZHOU Pian, ZHANG Lin, CAI Kun, LIU Sixin, LI Congfa.
Isolation, Identification and Fermentation Characteristics of Acetic Acid Bacteria from Naturally Fermented Noni (Morinda citrifolia L.) Juice
[J]. FOOD SCIENCE, 2019, 40(12): 131-136.
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| [10] |
XU Feng, FU Dandan, WANG Qiaohua, XIAO Zhuang, WANG Bin.
Nondestructive Detection of Sugar Content and Acidity in Red Globe Table Grapes Using Visible Near Infrared Spectroscopy Based on Monte-Carlo Cross Validation-Competitive Adaptive Reweighted Sampling-Random Forest (MCCV-CARS-RF)
[J]. FOOD SCIENCE, 2018, 39(8): 149-154.
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| [11] |
CHEN Shujun, SHI Yue, HU Jie, XU Xiaoxia, LI Le, ZHANG Junmei, LI Jiayi, WANG Cuilian.
Process Optimization by Response Surface Methodology for the Development of a Beverage Based on Lactic Acid Fermentation of Quinoa Malt
[J]. FOOD SCIENCE, 2017, 38(16): 64-70.
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| [12] |
ZHANG Zhiyan, MA Haile, YANG Yanhua.
Advances in Proteomics and Its Application in Acetic Acid Bacteria Research
[J]. FOOD SCIENCE, 2016, 37(5): 259-264.
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| [13] |
FU Dandan, WANG Qiaohua,*.
Predictive Models for the Detection of Egg Freshness, Acidity and Viscosity Using Hyper-Spectral Imaging
[J]. FOOD SCIENCE, 2016, 37(22): 173-179.
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| [14] |
TIAN Xiaoli, YANG Ping, JIANG Wenxia.
Comparative Analysis of Quantitative Assay Methods for β-D-Glucan from Yeast Cell Walls
[J]. FOOD SCIENCE, 2016, 37(2): 99-103.
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| [15] |
QIAO Ruifang, YI Min, YI Huilan,.
Toxicity of Sodium Metabisulfite on Yeast Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2015, 36(21): 10-14.
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