[1] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[2] |
ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, WEI Danyang, MA Zhuang, QIN Lei, DONG Xiuping.
Effect of Frying Methods on the Eating Quality of Coregonus peled Meat
[J]. FOOD SCIENCE, 2021, 42(4): 72-79.
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[3] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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[4] |
JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng.
Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods
[J]. FOOD SCIENCE, 2021, 42(2): 262-270.
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[5] |
LI Haoze, SHI Lili, CAO Xueli, HAN Tian, PEI Hairun.
Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products
[J]. FOOD SCIENCE, 2021, 42(18): 254-260.
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[6] |
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong.
Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
[J]. FOOD SCIENCE, 2021, 42(15): 74-80.
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[7] |
ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie.
Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing
[J]. FOOD SCIENCE, 2021, 42(14): 240-247.
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[8] |
FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
[J]. FOOD SCIENCE, 2021, 42(12): 60-66.
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[9] |
LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing.
Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage
[J]. FOOD SCIENCE, 2021, 42(11): 284-296.
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[10] |
DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye.
Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep
[J]. FOOD SCIENCE, 2021, 42(1): 25-32.
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[11] |
ZHANG Yanxia, XIE Chengmin, ZHOU Fen, ZHANG Ling, JIANG Jiwei, WANG Yueke, WANG Xichang.
Evaluation of Muscle Nutritional Value and Differences in Main Flavor Substances of Pseudosciaena crocea in Two Cultivation Modes
[J]. FOOD SCIENCE, 2020, 41(8): 220-227.
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[12] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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[13] |
ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu.
Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance
[J]. FOOD SCIENCE, 2020, 41(5): 166-172.
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[14] |
ZHOU Yajun, YANG Yonghua, LI Shengrao, CHEN Yan, WANG Shujie.
Quality Characteristics of Beef Jerky Produced by Quantitative Marination
[J]. FOOD SCIENCE, 2020, 41(21): 7-14.
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[15] |
LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun.
Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods
[J]. FOOD SCIENCE, 2020, 41(20): 159-166.
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