| [1] |
ZHAO Yu, CHEN Xin.
Image Segmentation Technique for Chicken Feet Deboning Areas Based on the Lightweight SCFL-YOLO Model
[J]. FOOD SCIENCE, 2026, 47(9): 63-74.
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| [2] |
DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao.
Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang
[J]. FOOD SCIENCE, 2026, 47(9): 229-241.
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| [3] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
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| [4] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [5] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [6] |
WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande.
Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN
[J]. FOOD SCIENCE, 2026, 47(4): 39-48.
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| [7] |
JIN Hanzhu, WANG Shupei, LU Guangzhan, MENG Shi, ZEREN Dexi, LIU Wenqing, HANG Fangxue.
Research Progress on Major Postharvest Diseases of Citrus and Their Control Technologies
[J]. FOOD SCIENCE, 2026, 47(10): 378-393.
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| [8] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
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| [9] |
LIU Jiale, ZHENG Lanping, LIU Ying, LIU Min, CHEN Yaquan, LONG Zhao, FU Xiangjin.
Comparative Metabolomic Analysis of Shrimp Pastes from Different Regions
[J]. FOOD SCIENCE, 2025, 46(4): 147-153.
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| [10] |
WANG Tianze, CHENG Xiaoyu, WANG Le, ZHANG Kaihua, LIU Bowen, ZHAO Bing, CHANG Siyuan.
Deciphering the Influence of Reheating Methods on Flavor of Ginger Duck through Instrumental Analysis Coupled with Multivariate Statistics
[J]. FOOD SCIENCE, 2025, 46(24): 226-236.
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| [11] |
DONG Xin, BAI Yang, SU Zhen, WEI Yingjie, WANG Lixing, GUO Jun.
Mineral Fingerprinting and Authenticity Discrimination Modeling of Albas Goat Meat
[J]. FOOD SCIENCE, 2025, 46(22): 332-340.
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| [12] |
LUO Xuting, LIU Wei, ZHANG Qun, WANG Chunfa, FU Fuhua, YANG Mingzhi.
Quality Analysis and Comprehensive Evaluation of 23 Varieties of Peach Fruits in Hunan
[J]. FOOD SCIENCE, 2025, 46(20): 36-46.
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| [13] |
XIA Zhenzhen, ZHANG Boyuan, ZHENG Dan, TAO Mingfang, ZHANG Xian, LIAO Xianqing, YU Qiongwei, PENG Xitian.
Identification and Quantification of Adulterated Sweet Potato Starch Based on PLS and CNN: a Comparative Study
[J]. FOOD SCIENCE, 2025, 46(20): 327-336.
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| [14] |
WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun.
Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells
[J]. FOOD SCIENCE, 2025, 46(17): 90-100.
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| [15] |
ZHANG Guiyu, XIANG Xingrui, ZHANG Lei, WANG Yibo, YAN Jun, ZHANG Yunlong.
Feature Selection Using iPLS Combined with iNSGA-III for Near-Infrared Spectroscopic Determination of the Acidity of Huangshui, a By-product of Chinese Baijiu Production
[J]. FOOD SCIENCE, 2025, 46(17): 283-291.
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