| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [3] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [4] |
JIANG Huimin, PENG Renjun, YAN Xiaobo, LIU Yunhua, GAO Caixia, ZHANG Yingbin, LIN Zhi, DAI Weidong, ZHU Yin.
Harvesting Time-Dependent Variations in Volatile Compounds and Key Aroma-Active Components of Shaanxi Langao Green Tea
[J]. FOOD SCIENCE, 2026, 47(5): 174-185.
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| [5] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [6] |
YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen.
Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
[J]. FOOD SCIENCE, 2026, 47(5): 257-265.
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| [7] |
JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai.
Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic
[J]. FOOD SCIENCE, 2026, 47(3): 257-267.
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| [8] |
ZHANG Junmin, YANG Xiu, LIU Sha, PAN Xiong, LI Liangqun, LI Qiji, CHEN Rui, LUO Fulai, WANG Daoping, GAO Ming, YANG Xiaosheng.
Exploring the Quality of Armillaria gallica Fermented Gastrodia elata Bl. Based on Dynamic Changes in Bioactive Substance Contents, Functional Activities, and Flavor Characteristics
[J]. FOOD SCIENCE, 2026, 47(2): 162-173.
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| [9] |
LI Yonghua, WU Peng, XU Jianhan, YUAN Xuexia, ZHANG Lin, GAO Rui, Bi Jingxiu, JIANG Yuying, ZHAO Tong, HAO Haining, WANG Huijun, LIU Pingxiang, WANG Yutao.
Effects of Vacuum and Shaking on Flavor Substances of Longnan White Tea
[J]. FOOD SCIENCE, 2025, 46(8): 189-197.
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| [10] |
LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen.
Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea
[J]. FOOD SCIENCE, 2025, 46(8): 211-220.
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| [11] |
GUO Congcong, CUI Yue, GAO Shuang, SU Boya, MA Aijin, QI Guohui, TIAN Yiling.
Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks
[J]. FOOD SCIENCE, 2025, 46(8): 274-282.
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| [12] |
LIU Jianguo, HAN Shanshan, LIU Yaowei, YANG Tao, JIA Qiang, DAI Ligang, LIU Changshu, ZHOU Peng.
Changes of Natural Pigments and Volatile Components in Sunflower Oil during Refining
[J]. FOOD SCIENCE, 2025, 46(4): 218-226.
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| [13] |
WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen.
Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation
[J]. FOOD SCIENCE, 2025, 46(3): 169-178.
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| [14] |
TU Dawei, MA Hongneng, LI Jia, KANG Junhan, LIU Wenjun.
Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing
[J]. FOOD SCIENCE, 2025, 46(3): 187-195.
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| [15] |
FENG Jialin, NIU Liying, ZHAO Wenming, FU Qun, WU Haihong, LIU Ningyue, LIU Tianxing, LIU Chunju, LI Dajing, CHEN Yanping.
Physicochemical and Nutritional Quality Properties of Huangjin Xiaoyumi Corn
[J]. FOOD SCIENCE, 2025, 46(23): 269-276.
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