| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
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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| [3] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [4] |
YAN Shaobin, GUO Rui, ZHOU Ping, LIN Yanjuan, ZHOU Danrong.
Effect of Bagging on the Contents of Sugar, Free Fatty Acids, and Volatile Compounds in Peach Fruit
[J]. FOOD SCIENCE, 2026, 47(6): 242-252.
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| [5] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [6] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei, QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
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| [7] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [8] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [9] |
ZHANG Ruiting, LIU Chengshu, YU Runzhong, ZHANG Liyuan, GUO Zengwang, HE Zhiqiang.
Rapid and Sensitive Detection of Organophosphorus Pesticides in Grains Using Carbon Quantum Dots-Based Nano-Fluorescent Probes
[J]. FOOD SCIENCE, 2026, 47(3): 311-322.
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| [10] |
ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping.
Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion
[J]. FOOD SCIENCE, 2026, 47(1): 166-176.
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| [11] |
LI Jie, CHEN Qianqian, WANG Yanli, TIAN Qiyan, LIANG Xiuqing, LI Xia, LI Xinling, LIU Yanming, SHEN Zhonglan.
Determination of Cholesterol Oxidation Products in Meat Products by Saponification at Room Temperature Combined with Gas Chromatography-Quadrupole-Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(1): 301-308.
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| [12] |
LI Haiyu, WEI Ziyu, CHEN Tong, HUANG Guangwei, HU Yongzhi, MENG Hecheng.
Rapid Quality Discrimination of Rice during the Mildew Process Based on Multi-Source Information Fusion
[J]. FOOD SCIENCE, 2025, 46(9): 314-321.
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| [13] |
ZENG Tao, YANG Rong, LI Xiaojing, GAN Pingsheng, LIU Miao, LU Zhuliangzi, LI Yan, BAI Zhijun.
Development and Application of a Method for Pollution Level Analysis of 16 Phthalate Plasticizers in Pre-prepared Dishes
[J]. FOOD SCIENCE, 2025, 46(9): 329-336.
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| [14] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [15] |
GAO Wentao, LEI Wenping, CHEN Li, YANG Xinquan, LI Jingming.
Identification of Characteristic Volatile Substances by the Combined Use of Different Analytical Methods and Antioxidant Properties of White Peppers from Different Geographical Origins
[J]. FOOD SCIENCE, 2025, 46(8): 235-246.
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