| [1] |
MAO Biying, JIANG Jianqiao, LIU Pei’er, WANG Jiamin, ZHAO Jingru, PI Xirui, SUN Xiangyu, MA Tingting.
Unveiling Sensory Diversity: An Integrated Analysis of Quality and Aroma Characteristics of Five Actinidia arguta Varieties Using Intelligent Sensory Technologies and Volatile Metabolomics
[J]. FOOD SCIENCE, 2026, 47(9): 203-215.
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| [2] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [3] |
XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang.
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
[J]. FOOD SCIENCE, 2025, 46(9): 225-234.
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| [4] |
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting.
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 1-7.
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| [5] |
FENG Min, FAN Xin, YUAN Xiaoping, CHAI Chunrong, FANG Mengdan, DENG Xiaohua, LI Siyu, YI Lunzhao, REN Dabing, WANG Gang.
Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion
[J]. FOOD SCIENCE, 2025, 46(24): 218-225.
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| [6] |
LI Bangbang, YANG Haoran, WANG Wei, SHI Yuzhong, GAO Haiyan.
Effect of Ozone Treatment on the Quality of Fresh Houttuynia cordata
[J]. FOOD SCIENCE, 2025, 46(23): 304-310.
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| [7] |
DONG Huijie, YOU Linna, CHEN Yan, WANG Xiangyu, SUN Shangde, WANG Chonghao, WANG Fengyan.
Effect of the Ratio of Coconut Diglycerides to Cream on Fat Crystallization and Quality of Whipped Cream
[J]. FOOD SCIENCE, 2025, 46(22): 178-185.
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| [8] |
MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng.
Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea
[J]. FOOD SCIENCE, 2025, 46(21): 201-210.
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| [9] |
ZHAO Lili, LIU Chang, JIA Na, LIU Dengyong.
Research Progress in Plant-Derived Natural Antioxidants for Inhibiting Lipid and Protein Oxidation and Mechanism of Their Impact on the Quality of Meat and Meat Products
[J]. FOOD SCIENCE, 2025, 46(19): 325-335.
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| [10] |
WANG Qi, ZENG Jun, HUO Xiangdong, XUE Juanjuan, LOU Kai, LIN Qing, ZHAO Zhongkai, GAO Yan.
Yogurts from Different Producers in Bole, Xinjiang: Bacterial Diversity and Community Structure and Differences in Metabolite Profile as Revealed by Untargeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(11): 125-138.
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| [11] |
LIANG Xiaolin, ZHANG Zhechuan, WANG Yuhao, DING Bo, LIU Hongna.
Microbial Community Structure and Correlation with Metabolites in Traditional Fermented Yak Milk Products
[J]. FOOD SCIENCE, 2024, 45(9): 84-92.
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| [12] |
WANG Ying, DONG Mingsheng, ZHANG Guoqiang, HAN Yuefeng.
Effect of Kombucha Consortium Fermentation on Active Ingredients and Sensory Quality of Gastrodia elata
[J]. FOOD SCIENCE, 2024, 45(4): 232-238.
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| [13] |
SONG Zhenshuo, WEI Yuming, LI Tiehan, XIANG Lihui, ZHANG Yinggen, CHEN Lin, NING Jingming.
Changes in the Flavor Quality of Flower and Fruit Scented Black Tea Stored at Room Temperature
[J]. FOOD SCIENCE, 2024, 45(2): 258-267.
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| [14] |
CHEN Bingyan, GUO Xiaofei, LIN Xiaozi, LI Weixin, HE Zhigang.
Mechanism of Action of Nanosized Bamboo Shoot Dietary Fiber in Improving Whey Syneresis during Shelf Life of Yogurt
[J]. FOOD SCIENCE, 2024, 45(16): 10-18.
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| [15] |
REN Qingxia, ZHAO Hua, WU Jingwei, YANG Zhennai.
Microencapsulation of Casein-Derived Bioactive Peptides and Their Effects on the Quality of Yogurt
[J]. FOOD SCIENCE, 2024, 45(16): 53-60.
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