| [1] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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| [2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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| [3] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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| [4] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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| [5] |
BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI.
Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice
[J]. FOOD SCIENCE, 2021, 42(16): 83-88.
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| [6] |
QIU Shuang, TANG Fei, LIU Chang, XIE Meilin, WEI Yangji, LI Jingming.
Aroma Networking of Cherries Based on Gas Chromatography-Mass Spectrometric Data and Sensory Evaluation
[J]. FOOD SCIENCE, 2021, 42(16): 209-217.
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| [7] |
CAO Yuxi, WU Zufang, WENG Peifang.
Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage
[J]. FOOD SCIENCE, 2021, 42(11): 78-85.
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| [8] |
ZHANG Fan, LI Shutian, WANG Xianrui, SHEN Qun.
Comparative Evaluation and Analysis of Cooking and Eating Quality of Different Foxtail Millet Varieties
[J]. FOOD SCIENCE, 2020, 41(9): 23-29.
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| [9] |
ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun.
Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea
[J]. FOOD SCIENCE, 2020, 41(6): 215-221.
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| [10] |
LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin.
Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion
[J]. FOOD SCIENCE, 2020, 41(20): 151-158.
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| [11] |
HUANG Jiali, HUANG Baohua, ZUO Shanshan, GUO Chenglong, ZHOU Jinlin, LU Yujing.
Taste Evaluation of Various Sweeteners by Electronic Tongue
[J]. FOOD SCIENCE, 2020, 41(20): 227-233.
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| [12] |
LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis.
Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto
[J]. FOOD SCIENCE, 2020, 41(2): 208-214.
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| [13] |
JIANG Wei, WEI Jie, LI Baosheng, DONG Jianhui, WANG Xiaojun, SU Zhihua, HAN Xinglin, HUANGFU Jie, LUAN Chunguang, HAO Jianqin, WANG Deliang.
Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials
[J]. FOOD SCIENCE, 2020, 41(14): 234-238.
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| [14] |
SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang.
Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice
[J]. FOOD SCIENCE, 2020, 41(10): 246-254.
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| [15] |
XI Jiapei, ZHAN Ping, TIAN Honglei, WANG Peng, WEI Zhisheng.
Quality Analysis and Evaluation of Commercial Roast Mutton Based on Fuzzy Comprehensive Sensory Evaluation and Value Engineering Evaluation
[J]. FOOD SCIENCE, 2019, 40(7): 60-67.
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