| [1] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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| [2] |
FAN Yue, LIU Wei, XU Fen, HUANG Yanjie, ZHANG Nana, LI Kang, ZHANG Hong, HU Honghai.
Analysis of Characteristic Flavor Components in Different Kinds of Shandong Pancakes
[J]. FOOD SCIENCE, 2020, 41(12): 173-179.
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| [3] |
ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei.
Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles
[J]. FOOD SCIENCE, 2020, 41(10): 47-52.
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| [4] |
DING Ruixue, GENG Lijuan, LIU Liyun, LUO Xue, SHI Haisu, WU Junrui.
Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing
[J]. FOOD SCIENCE, 2019, 40(22): 47-52.
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| [5] |
CHEN Hongmei, WANG Shasha, YIN Henan, DONG Zhe, YUAN Chunlong,.
Effects of Different Fermentation Methods on the Quality of Wines Made from Wild Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(4): 233-240.
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| [6] |
CHEN Dong, MA Tao, SAN Weilin, WANG Chang, LI Quanhong.
Taste Characteristics of Keemun Black Tea
[J]. FOOD SCIENCE, 2017, 38(18): 168-174.
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| [7] |
CHEN Jianzhong, GE Shuilian, YANG Mingjian, ZHANG Yuan.
Determination of Gardenia Yellow in Instant Noodle by Accelerated Solvent Extraction and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(10): 208-212.
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| [8] |
ZHAO Lei, XIE Nan, WANG Houyin, ZHI Ruicong, SHI Bolin.
Establishment of Food Hardness References Based on Psychophysical Law
[J]. FOOD SCIENCE, 2015, 36(21): 41-45.
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| [9] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Evaluation of Longjing Tea Quality Based on Aroma Characteristics
[J]. FOOD SCIENCE, 2015, 36(10): 110-113.
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| [10] |
SHI Bo-lin, ZHAO Lei, HUAN Chang, WANG Hou-yin, ZHI Rui-cong, SU Yu-fang, XIE Nan, LI Zhi, ZHANG Lu-lu.
General Guidance for Performance Evaluation of Sensory Ranking Panels and Panelists
[J]. FOOD SCIENCE, 2014, 35(17): 346-350.
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| [11] |
.
Application of Sensory and Instrumental Analysis in Wine Aroma
[J]. FOOD SCIENCE, 2012, 33(23): 351-355.
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| [12] |
ZHANG Ming-ming，SUN Yuan-ming，ZHU Xiao-xin，ZHANG Chi-jian，LIU Chun-hong.
Analysis of Phthalate Ester Contamination in Instant Noodles and Instant Rice by Gas Chromatography
[J]. FOOD SCIENCE, 2012, 33(2): 185-188.
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| [13] |
CHEN Xu1，YIN Jing-yuan1，ZHAO Lei2，HOU Guo-you3，MI Jun-feng3，GAO Hai-yan1,*.
Effect of Wheat Starch on the Sensory Quality of Fried Instant Noodles
[J]. FOOD SCIENCE, 2010, 31(19): 29-32.
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| [14] |
AN Cheng-li，ZHANG Gai-sheng*，HU Jun-peng，CHEN Guang-dou，YUE Xiu-qin，LI Bi-yun， TANG Tao，YANG Ming-ming.
Formulation of Mill Fractions of Wheat Cultivars Shanyou 225 Blended with Xiaoyan No. 6 for Production of Instant Noodle Flour
[J]. FOOD SCIENCE, 2010, 31(10): 12-15.
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| [15] |
LUO Yang1 WANG Xi-chang1 DENG De-wen2.
Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis
[J]. FOOD SCIENCE, 2009, 30(7): 273-276.
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