| [1] |
LU Lanxiang, XUE Xia, SU Shufang, ZHANG Yanxia, YIN Lili, CHENG Zhi, ZHENG Wenjing, SUN Lizhen, WANG Jun, ZHU Jianhua, LIU Yanming.
Determination of 19 Free Amino Acids and Taurine in Formulas for Special Medical Purpose Intended for Infants by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2022, 43(4): 190-197.
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| [2] |
ZHAO Yang, GONG Jiashun, WANG Qiuping.
Change in Aroma Components of Raw Pu-erh Tea from Ancient Tea Trees during Storage
[J]. FOOD SCIENCE, 2022, 43(4): 241-248.
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| [3] |
TIAN Xiaoyan, ZHENG Feiting, FENG Tao, YU Chen, SONG Shiqing, SUN Min, YAO Lingyun.
Comparative Analysis of Bitter Evaluation Methods for Soybean Protein Hydrolysate
[J]. FOOD SCIENCE, 2022, 43(3): 25-32.
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| [4] |
CUI Zhaowei, CHEN Jianshe.
Review on the Sensory Experience and Evaluation of Nut Snack Foods during Oral Processing
[J]. FOOD SCIENCE, 2022, 43(3): 267-275.
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| [5] |
JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang.
Progress in Research on Osmotic Pressure of Breast Milk and Infant Formula Milk and Its Effect on Infant Health
[J]. FOOD SCIENCE, 2021, 42(9): 312-318.
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| [6] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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| [7] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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| [8] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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| [9] |
WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun.
Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 254-262.
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| [10] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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| [11] |
LI Xiaoming, HUANG Zhanwang, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, CHENG Hongzhen, AN Zhaoxiang, XU Xian.
Separation, Identification and Taste Characteristics of Umami Peptides from White Hypsizygus marmoreu
[J]. FOOD SCIENCE, 2021, 42(24): 252-260.
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| [12] |
LIU Min, GAO Wei, ZHANG Ruimei.
Effect of Juice or Pomace Fermentation on Aroma Quality of Apricot Wine
[J]. FOOD SCIENCE, 2021, 42(22): 193-200.
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| [13] |
DAI Qianying, YE Yingjun, LI Mingjia, ZHUANG Yingjing, ZHANG Haiwei.
Application of Quantitative Descriptive Analysis and Flash Profile in Keemum Black Tea Aroma Evaluation
[J]. FOOD SCIENCE, 2021, 42(22): 224-231.
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| [14] |
LIANG Jiaming, WANG Xiaoxiao, ZHANG Lanyun, HU Xujia.
Analysis of Umami Components in Stipe and Pileus of Lanmaoa asiatica and Identification of Umami Peptides in Pileus
[J]. FOOD SCIENCE, 2021, 42(22): 232-239.
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| [15] |
WEI Guangqiang, LI Ziyi, HUANG Aixiang, WAN Changjiang.
Differential Taste Characteristics of Milk Cakes Processed by Two Acidification Methods Revealed by Free Amino Acids, Volatile Compounds and Sensory Evaluation
[J]. FOOD SCIENCE, 2021, 42(22): 263-269.
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