| [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] |
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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| [4] |
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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| [5] |
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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| [6] |
HU Xinbo, YUAN Fei, LÜ Hongrui, CAI Jie, LI Tao, LI Hongna, ZHANG Yinghao, SUN Dongmei, YANG Yange.
Recent Progress on Technologies for Diuretic Detection in Foods and Functional Foods
[J]. FOOD SCIENCE, 2026, 47(3): 366-376.
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| [7] |
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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| [8] |
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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| [9] |
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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| [10] |
NIU Liying, CAI Chenxiang, LI Dajing, HE Rongrong, NIE Meimei, WU Haihong, TANG Dongmei.
Effect of Trehalose as Replacer of Sucrose for Osmotic Dehydration on the Quality Properties of Candied Strawberry
[J]. FOOD SCIENCE, 2025, 46(7): 100-106.
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| [11] |
LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang.
Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage
[J]. FOOD SCIENCE, 2025, 46(7): 206-216.
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| [12] |
LI Fangshu, ZHANG Ruiting, CHENG Zan, HU Guangyue, MA Yuanye, DAI Qin, KANG Rui, LI Xin, SHE Yongxin, WANG Shanshan.
Recent Advances in Rapid Detection Technologies Based on Precise Recognition for Pesticide and Veterinary Drug Residues
[J]. FOOD SCIENCE, 2025, 46(6): 330-343.
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| [13] |
YANG Liu, WANG Zhineng, YING Xiongmei, GONG Jiashun, PENG Chunxiu.
Analysis of Chemical Composition of Theabrownins in Instant Pu-erh Tea Powder
[J]. FOOD SCIENCE, 2025, 46(5): 208-215.
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| [14] |
GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, GUO Jiajing, ZHU Xiangrong.
Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2025, 46(5): 255-262.
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| [15] |
WANG Na, SHEN Yi, ZHUANG Yuan, CHENG Wei, LUO Sen, ZHANG Yadong, LIU Zixuan, LIU Bing, GAO Hongbo.
Simultaneous Determination of 20 Pyrazines in Baijiu by Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(5): 30-37.
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