| [1] |
LI Kexin, HAN Chenrui, SUN Minmin, CAO Jiankang.
Transcriptomic Analysis of the Effect of Combined Treatment with 1-Methylcyclopropene and 2,4-Epibrassionolide on the Postharvest Senescence of Fresh Daylily (Hemerocallis citrina)
[J]. FOOD SCIENCE, 2024, 45(4): 279-288.
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| [2] |
CHU Qianqian, REN Guangyue, DUAN Xu, LI Linlin, ZHU Kaiyang, WANG Zhaokai.
Effects of Different Pretreatment Methods on Browning and Drying Characteristics of Hot Air-Dried Daylily Buds
[J]. FOOD SCIENCE, 2023, 44(7): 81-88.
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| [3] |
MA Yao, HAO Huihui, ZHANG Haihong, YANG Jinghui, MA Xuemei.
Effects of Different Drying Methods on Volatile Flavor Components of Daylily Powder Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
[J]. FOOD SCIENCE, 2022, 43(6): 324-330.
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| [4] |
LI Kexin, ZHANG Chaofan, LIU Peiye, ZHAO Yumei, CAO Jiankang.
Fresh Daylily: Progress in Research on Its Senescence Mechanism and Review of Technologies for Its Postharvest Preservation
[J]. FOOD SCIENCE, 2022, 43(17): 398-404.
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| [5] |
MA Xiaoyan, WANG Juan, ZHANG Haihong, WANG Tong, GAO Kun.
Effect of Cold Plasma Treatment on Reactive Oxygen Species Metabolism and Quality of Postharvest Daylily
[J]. FOOD SCIENCE, 2021, 42(23): 245-251.
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| [6] |
ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng.
Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation
[J]. FOOD SCIENCE, 2020, 41(4): 178-184.
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| [7] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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| [8] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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| [9] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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| [10] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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| [11] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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| [12] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
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| [13] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
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| [14] |
REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina.
Sensomics Characterization of the Key Odorants in Jujube Brandy
[J]. FOOD SCIENCE, 2019, 40(4): 199-205.
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| [15] |
SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing.
Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts
[J]. FOOD SCIENCE, 2019, 40(4): 206-214.
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