| [1] |
DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao.
Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang
[J]. FOOD SCIENCE, 2026, 47(9): 229-241.
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| [2] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [3] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
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| [4] |
XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi.
Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu
[J]. FOOD SCIENCE, 2026, 47(9): 400-410.
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| [5] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [6] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [7] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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| [8] |
LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie.
Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(8): 164-173.
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| [9] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
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| [10] |
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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| [11] |
WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi.
Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection
[J]. FOOD SCIENCE, 2026, 47(8): 281-293.
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| [12] |
BAN Yuxuan, WANG Rongrong, SHI Lei, ZHANG Shengshuai, WANG Xianghong, MI Si.
Comparative Quality Analysis of Pilose Antler Samples from Different Sources Based on Chemical Composition Using Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2026, 47(8): 294-303.
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| [13] |
XU Suigen, LI Jiapeng, YANG Junna, HUANG Xin, XI Liqin, FANG Jiajia, XU Dian, ZHAO Yan, WANG Shouwei.
Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
[J]. FOOD SCIENCE, 2026, 47(7): 33-42.
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| [14] |
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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| [15] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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