| [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] |
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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| [3] |
WANG Xiaolu, WANG Debao, XIAO Zhiyuan, ZHANG Yuping, HOU Chengli, LI Xin, ZHANG Dequan.
Effect of Electric Field-Assisted Controlled Freezing Point Storage on the Quality and Key Glycolytic Enzymes of Fresh Pork
[J]. FOOD SCIENCE, 2026, 47(8): 355-364.
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| [4] |
LI Zihao, LIU Yutong, WANG Shutong, LI Bo.
Non-destructive Detection of Abnormal Pesticide Residues on Apple Surfaces Based on Explainable Machine Learning and Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2026, 47(5): 324-334.
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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] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [7] |
ZHANG Ruiting, LIU Chengshu, YU Runzhong, ZHANG Liyuan, GUO Zengwang, HE Zhiqiang.
Rapid and Sensitive Detection of Organophosphorus Pesticides in Grains Using Carbon Quantum Dots-Based Nano-Fluorescent Probes
[J]. FOOD SCIENCE, 2026, 47(3): 311-322.
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| [8] |
ZHANG Ying, HAO Ruixin, BAI Baoqing, ZHANG Jinhua, BO Tao, YANG Yukun.
Research Progress on Fluorescent Covalent/Metal-Organic Frameworks for Pesticide Residue Detection in Foods
[J]. FOOD SCIENCE, 2026, 47(2): 10-20.
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| [9] |
XU Qiuyao, SI Jialu, TAN Jin, LI Yuan, WU Guangyu, YANG Chuan, GUAN Wenqiang, XIA Shuangmei, CUI Zhaowei, LI Xia.
Effects of Freezing Temperature on the Quality of Braised Pork Belly
[J]. FOOD SCIENCE, 2026, 47(10): 330-337.
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| [10] |
LIANG Duan, LI Peiyuan, ZHAO Yang, WU Jihong, LAO Fei, LIAO Xiaojun.
Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork
[J]. FOOD SCIENCE, 2026, 47(1): 269-282.
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| [11] |
LI Haiyu, WEI Ziyu, CHEN Tong, HUANG Guangwei, HU Yongzhi, MENG Hecheng.
Rapid Quality Discrimination of Rice during the Mildew Process Based on Multi-Source Information Fusion
[J]. FOOD SCIENCE, 2025, 46(9): 314-321.
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| [12] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [13] |
GAO Wentao, LEI Wenping, CHEN Li, YANG Xinquan, LI Jingming.
Identification of Characteristic Volatile Substances by the Combined Use of Different Analytical Methods and Antioxidant Properties of White Peppers from Different Geographical Origins
[J]. FOOD SCIENCE, 2025, 46(8): 235-246.
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| [14] |
SUN Hezhi, DAI Zhongyang, MA Jinsen, WANG Xinru, LUO Zongxiu, XIU Chunli, ZHOU Li.
Transfer Behavior of and Dietary Exposure Risk to Difenoconazole in Jasmine Scented Tea
[J]. FOOD SCIENCE, 2025, 46(7): 303-308.
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| [15] |
LI Xinxin, HUANG Lanqi, CHEN Xiu, WEN Guangyue, ZHANG Songhan, ZHAO Li.
Residual Behavior and Dietary Risk Assessment of Fluopicolide, Its Metabolite and Propamocard on Three Leafy Vegetables
[J]. FOOD SCIENCE, 2025, 46(7): 309-317.
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