| [1] |
CHENG Ye, HUANG Haoran, WANG Ying, XIONG Zhixin.
Calibration Transfer of Near-Infrared Spectroscopic Model for Soluble Solid Content Predication of Apples by the Combined Use of Direct Standardization and Piecewise Direct Standardization
[J]. FOOD SCIENCE, 2025, 46(8): 34-40.
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| [2] |
LI Zengwei, LU Jinghong, YU Menghai, WU Jie, YANG Min, LIANG Yan, DENG Shanggui, YUAN Pengxiang.
Non-destructive Determination of Body Composition of Cultured Live Large Yellow Croaker by Bioimpedance
[J]. FOOD SCIENCE, 2024, 45(10): 281-289.
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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] |
LIU Yuchen, YU Yingli, GAN Siyi, LIU Yuxin, JIN Rusheng, CAI Xinsong, YE Yonghong, MAO Xuejin, WANG Yuanxing.
Identification of Chemical Components in Gannan Navel Orange Pulp by UPLC-QTOF-MS Coupled with HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2023, 44(14): 216-228.
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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] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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| [7] |
DONG Jinlei, GUO Wenchuan.
Nondestructive Detection of Soluble Solid Content of Postharvest Kiwifruits Based on Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2015, 36(16): 101-106.
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| [8] |
ZHANG Bin-bin, CAI Zhi-xiang, XU Jian-lan, LI Fan, QIAN Wei, GUO Lei, MA Rui-juan.
Prediction of Soluble Solid Content of Hujingmilu Peach Based on Regression Analysis
[J]. FOOD SCIENCE, 2014, 35(17): 68-71.
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| [9] |
FU Rao,XIN Guang,LI Shu-qian,ZHANG Bo,LIU Chang-jiang,WANG Bao-gang,FENG Xiao-yuan.
Determination of Total Phenols from Actinidia arguta by Visible and Near-Infrared Diffuse Reflection (VIS/NIR) Spectroscopy
[J]. FOOD SCIENCE, 2013, 34(8): 186-189.
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| [10] |
CAO Yun-gang,MA Li,DU Xiao-wei,ZHANG Sheng-wan1.
Variation of Organic Acids in Fermented Grains during Fermentation of Fen Liquor
[J]. FOOD SCIENCE, 2011, 32(7 ): 229-232.
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| [11] |
ZHANG Peng1,2,LI Jiang-kuo2,MENG Xian-jun1,*,ZHANG Ping2,WANG Bao-gang3,FENG Xiao-yuan3.
Nondestructive Determination of Soluble Solid Content in Mopan persimmon by Visible and Near-infrared Diffuse Reflection Spectroscopy
[J]. FOOD SCIENCE, 2011, 32(6 ): 191-194.
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| [12] |
ZHUYing-rui,GAOXiang-yang,MAZi-ying.
Continuous Determination of Total Acidity and Crude Protein of Rumex dentatus Whole Plant by Fixed pH Method
[J]. FOOD SCIENCE, 2011, 32(22): 204-208.
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| [13] |
ZHANG Min,ZHONG Zhi-you,YANG Le,CHEN Jian-hua,CHE Zhen-hua.
Affecting Factors of Heat Capacity of Fruits and Vegetables
[J]. FOOD SCIENCE, 2011, 32(11): 9-13.
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| [14] |
SUO Hua-yi1,2,LU Lu1,2,WU Jia-min1,2,KAN Jian-quan1,2.
Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi
[J]. FOOD SCIENCE, 2011, 32(1 ): 177-180.
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| [15] |
WANG Xi-chang,LU Ye,LIU Yuan.
Rapid Nondestructive Determination of Moisture and Protein Contents in Alaska Pollock Surimi by Near Infrared Reflectance Spectroscopy (NIRS)
[J]. FOOD SCIENCE, 2010, 31(16): 168-171.
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