[1] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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[2] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[3] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[4] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[5] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[6] |
CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi.
Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2021, 42(8): 186-191.
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[7] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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[8] |
ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan.
Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2021, 42(8): 206-213.
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[9] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[10] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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[11] |
PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan.
Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 157-163.
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[12] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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[13] |
CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng.
Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2021, 42(6): 215-222.
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[14] |
CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia.
Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics
[J]. FOOD SCIENCE, 2021, 42(6): 223-228.
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[15] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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