[1] |
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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[2] |
LAI Ruilian, FENG Xin, CHEN Jin, CHEN Yiting, WU Rujian.
Quality Characteristics and Aroma Components of Three Fresh Edible Cultivars of Canarium album Grown in Fuzhou
[J]. FOOD SCIENCE, 2020, 41(6): 231-238.
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[3] |
YE Dongqing, ZHENG Xiaotian, LI Ying, DUAN Changqing, LIU Yanlin.
Influence of Aging in Different Oak Barrels on Volatile Sulfur Compounds in Wines
[J]. FOOD SCIENCE, 2020, 41(6): 285-291.
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[4] |
MA Mengbin, LUO Ruiming, LI Yalei.
Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints
[J]. FOOD SCIENCE, 2020, 41(6): 316-321.
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[5] |
LI An, CHEN Qiusheng, ZHAO Jie, PAN Ligang, ZHANG Qiang, JIN Xinxin, ZHANG Shaojun, QIAN Xun.
Discriminations of the Geographical Origin of Peach Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2020, 41(6): 322-328.
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[6] |
YUE Cuinan, WANG Zhihui, SHI Xuping, JIANG Xinfeng, LI Yansheng, YANG Puxiang.
Effects of Light Quality on Aroma Metabolites in Tea: A Review of Recent Literature
[J]. FOOD SCIENCE, 2020, 41(5): 299-305.
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[7] |
LIU Tengfei, YANG Daifeng, DONG Minghui, XU Qi, ZHAO Jiaxin.
Recent Progress in the Application of Carbon Nanotubes in Tea Quality and Safety Detection
[J]. FOOD SCIENCE, 2020, 41(5): 315-322.
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[8] |
CHEN Li, KUN Jirui, WANG Jing, TONG Huarong.
Analysis of Carotenoids as Aroma Precursors in Different Varieties of Tea Leaves by High Performance Liquid Chromatography with Photodiode Array Detection
[J]. FOOD SCIENCE, 2020, 41(4): 193-198.
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[9] |
LUO Renjun, JIANG Tao, CHEN Xiubao, XUE Junren, LIU Hongbo, YANG Jian.
Potential Assessment of Stable Isotopes and Mineral Elements for Geographic Origin Identification of Eriocheir sinensis
[J]. FOOD SCIENCE, 2020, 41(2): 298-305.
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[10] |
LIU Hongbo, JIANG Tao, LUO Renjun, XUE Junren, CHEN Xiubao, YANG Jian.
Evaluation of the Taste-active Values of Chinese Mitten Crabs (Eriocheir sinensis) from Different Geographic Origins Using a Taste Sensing System
[J]. FOOD SCIENCE, 2020, 41(16): 132-137.
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[11] |
SHI Chunhong, CAO Meiping, HU Guixia.
Geographical Origin Traceability of Songjiang Rice Based on Mineral Elements Fingerprints
[J]. FOOD SCIENCE, 2020, 41(16): 300-306.
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[12] |
LI Ying, ZHANG Xin, YANG Jiajie, MA Xiangyang, HOU Juncai, LI Aili.
Progress in the Effect of Resistant Starch on Improving Intestinal Function and Glycolipid Metabolism
[J]. FOOD SCIENCE, 2020, 41(13): 326-335.
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[13] |
LI Xinlei, YU Xiaomin, LIN Jun, ZHAO Xiaoman, ZHANG Yan, LIN Hongzheng, HAO Zhilong, JIN Xinyi.
Comparative Metabolite Characteristics of White Tea with Green Tea, Oolong Tea and Black Tea Based on Non-targeted Metabolomics Approach
[J]. FOOD SCIENCE, 2020, 41(12): 197-203.
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[14] |
NI Yunchen, XU Xiaomin, HUANG Baifen, XU Meijia, LI Zuguang.
Quick Determination of Residues of Fipronil and Its Metabolites in Tea by QuEChERS Coupled with Gas Chromatography-Tandem Mass Spectrometry with Isotope Internal Standard Calibration
[J]. FOOD SCIENCE, 2020, 41(12): 312-317.
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[15] |
WANG Zhaohui, ZHENG Hui, ZHAO Qian, WANG Yanhui, CUI Hao, WANG Jinghui, ZHANG Dali.
Canonical Correspondence Analysis of Growing Environment and Mineral Distribution Characteristics of Liuhe Rice
[J]. FOOD SCIENCE, 2019, 40(6): 318-324.
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