| [1] |
SHAO Xuemei, CHEN Ming, DOU Weisheng, GONG Lan, WEI Ruicheng, WANG Ran, WANG Heye.
Characteristic Quality of Chinese Mitten Crabs from Different Lakes in Jiangsu Province
[J]. FOOD SCIENCE, 2026, 47(2): 174-183.
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| [2] |
ZHAO Laiyu, ZHANG Hongru, WANG Jing, ZHANG Chunhui.
Authentication of Xinjiang Pishan Hong Sheep Meat Based on Multi-element Fingerprinting
[J]. FOOD SCIENCE, 2024, 45(4): 300-306.
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| [3] |
LI Yanlong, QIAN Lili, CHEN Mingming, SONG Yan, LIU Yi, WANG Yongsheng, LIU Hongyan.
Research Progress on the Application of Elemental Fingerprinting in Tea Origin Traceability and the Influencing Factors Thereof
[J]. FOOD SCIENCE, 2024, 45(24): 293-301.
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| [4] |
ZHANG Yu, ZHANG Chongyang, DUAN Xinxin, MA Shaoge, ZHAO Fu, WANG Juxia.
Visual/Near-Infrared Spectroscopy Combined with Linear Discriminant Analysis and Machine Learning for Classification of Apple Damage
[J]. FOOD SCIENCE, 2024, 45(22): 255-261.
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| [5] |
LIU Xuan, LI Yuchuan, SONG Yulin, LEI Zhendong, LI Yan, YU Zhi, NI Dejiang, CHEN Yuqiong.
Non-volatile Components and Filamentary Morphology of Fresh Leaves of Zigui Simian Tea
[J]. FOOD SCIENCE, 2024, 45(2): 268-273.
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| [6] |
KOU Zekun, CHEN Guotong, LI Siyu, YANG Zhong, OUYANG Lingxiu, GONG Yan.
Identification of Honey Adulterated with Syrup by Raman Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2024, 45(1): 254-260.
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| [7] |
MA Yanfei, SU Yingyue, WANG Lishan, QI Pengyu, KANG Tianhao, WANG Li, MA Haiyan, XU Guoqian, ZHANG Ang.
Research Progress on Spatiotemporal Distribution Characteristics of Carbon Stable Isotopes in Wines from New and Old World Countries
[J]. FOOD SCIENCE, 2023, 44(23): 394-405.
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| [8] |
PENG Dan, SHI Cuiyi, CHEN Mingyang, ZHOU Qi, YANG Guolong.
Rapid Identification of Vegetable Oil Species Using Low-Field Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2023, 44(16): 340-346.
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| [9] |
DENG Shiyi, YIN Ping, ZHANG Qiang, SONG Jun, LIU Xiaolei, LIU Lu, SUN Rui, SU Fang, ZHOU Xueyong, CHEN Qiusheng.
Discrimination of the Geographical Origin of Chinese Chestnut Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2023, 44(12): 351-359.
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| [10] |
LIU Ruochen, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua.
Analysis of Aroma Characteristics and Volatile Components of Different Types of Vinegar
[J]. FOOD SCIENCE, 2022, 43(8): 227-237.
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| [11] |
QI Jing, LI Yingying, JIANG Rui, ZHANG Chen, ZHANG Shunliang, GUO Wenping, WANG Shouwei.
Authenticity Identification of Geographical Indication Mutton Based on Mineral Element Fingerprint
[J]. FOOD SCIENCE, 2022, 43(24): 365-370.
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| [12] |
NI Hui, WANG Xiaolin, JIANG Zedong, ZHU Yanbing, ZHENG Mingjing, LIU Tao.
Nutritional, Taste and Texture Characteristics of Juvenile and Adult Kelp
[J]. FOOD SCIENCE, 2022, 43(23): 34-40.
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| [13] |
YE Meixia, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua.
Analysis, Classification and Prediction of Volatile Flavor Components in Milk Powders for Different Age Groups
[J]. FOOD SCIENCE, 2022, 43(16): 242-252.
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| [14] |
ZHAO Chi, SU Wei, MU Yingchun, ZHENG Pu, WANG Hanyu.
Effects of Different Raw Materials on Microbial Community Structure and Diversity in Jiang-flavor Daqu
[J]. FOOD SCIENCE, 2022, 43(10): 133-141.
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| [15] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
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