[1] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[2] |
YUAN Yujie, ZHANG Siqi, LU Hui, LI Guiyong, ZHU Haiping, TAO Youfeng, CHEN Hong, REN Wanjun.
Taste Quality of Indica Hybrid Rice Varieties Evaluated by Using Rice Taste Analyzer
[J]. FOOD SCIENCE, 2021, 42(11): 63-70.
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[3] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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[4] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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[5] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[6] |
YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang.
Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas
[J]. FOOD SCIENCE, 2019, 40(19): 23-31.
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[7] |
WU Rihan, BAO Liansheng, BAO Xiuping, LI Shuang, WANG Xinyuan, JIA Shiru.
Analysis of Chemical Components and Bacterial Diversity of Fermentation Starter for Dietotherapeutic Koumiss in Kerqin, Inner Mongolia
[J]. FOOD SCIENCE, 2019, 40(14): 179-185.
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[8] |
HUANG Yanqiu, YANG Faming, QIN Xiaoming, ZHANG Chaohua, LIN Haisheng, GAO Jialong.
Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas
[J]. FOOD SCIENCE, 2019, 40(14): 236-242.
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[9] |
WANG Yunna, LI Yan, LI Yang, YIN Weihua, ZHANG Liebing.
Chemical Composition and Thermodynamic Characteristics of Milk Fat Fractions Obtained by Dry Fractionation
[J]. FOOD SCIENCE, 2019, 40(12): 196-202.
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[10] |
HE Pingping, WEI Jingliuyi, JIANG Zedong, ZHU Yanbing, NI Hui, LI Qingbiao.
Composition and in Vitro Immunostimulatory Activity of Low-Molecular-Mass Fractions of Chemically Degraded Ascophyllan from Ascophyllum nodosum
[J]. FOOD SCIENCE, 2019, 40(11): 139-145.
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[11] |
ZOU Guangyu, WANG Wanzhang, WANG Miaosen, XIAO Yanzhong, ZHANG Hongmei.
Quality Detection of Xinyang Maojian Tea Using Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2019, 40(10): 279-284.
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[12] |
ZHOU Wangting, MI Jia, LU Lu, LUO Qing, YAN Yamei, CAO Youlong, ZENG Xiaoxiong.
Chemical Composition and Antioxidant Activity of Chinese Wolfberry Bee Pollen
[J]. FOOD SCIENCE, 2018, 39(4): 219-224.
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[13] |
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping.
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
[J]. FOOD SCIENCE, 2018, 39(24): 116-122.
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[14] |
SU Shengnan, ZHAO Wenqi, CHEN Guogang, WANG Chenqiang, JIANG Ying.
Relationship between Variation in Chemical Components in Epicuticular Wax of Korla Fragrant Pear and Its Storage Quality
[J]. FOOD SCIENCE, 2018, 39(17): 200-205.
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[15] |
XU Xiaodong, SONG Ze, FENG Tao, SONG Shiqing, SUN Min, YAO Lingyun.
Effects of Different Treatments on the Release of Flavor Substances from Straw Mushroom (Volvariella volvacea)
[J]. FOOD SCIENCE, 2018, 39(12): 107-111.
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