| [1] |
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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| [2] |
CHEN Zeyan, YANG Yang, SHEN Xi, LI Shu, HUANG Min, LI Sixuan, CHEN Zhilin, WANG Songtao, ZHOU Jiayu, JIA Junjie.
Research Progress on the Application of Intelligent Spectroscopic Techniques in Baijiu Production
[J]. FOOD SCIENCE, 2026, 47(9): 360-369.
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| [3] |
WU Yingmei, XU Min, LIU Shuang, CHEN Jiajun, ZHANG Lin, WU Lianlian, LIU Xiaofan, WANG Tianyu, TANG Huali.
Structural Analysis of Actinidia chinensis cv. Hongyang Polysaccharides and Their Anti-aging Effect on Caenorhabditis elegans
[J]. FOOD SCIENCE, 2026, 47(8): 95-103.
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| [4] |
LIU Junnan, SHEN Xi, CHEN Zeyan, HE Zhuo, WANG Jiali, YANG Yang, ZHONG Xiaozhong, XIAO Chen, LI Shu, WANG Songtao.
Investigating Microbial Community Succession and Function in Fermented Grains (Jiupei) of Nongxiangxing Baijiu Using Metagenomics
[J]. FOOD SCIENCE, 2026, 47(8): 153-163.
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| [5] |
LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie.
Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(8): 164-173.
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| [6] |
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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| [7] |
ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina.
Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage
[J]. FOOD SCIENCE, 2026, 47(8): 376-383.
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| [8] |
HU Yan, LIU Ziliang, XUE Yanhua, HUANG Xiaojun.
Analysis and Prediction of Compositional and Quality Variations of Stewed Polygonatum sibiricum Delar. ex Redoute during Processing
[J]. FOOD SCIENCE, 2026, 47(7): 43-53.
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| [9] |
TANG Subing, YANG Yajiao, YUAN Qi, WANG Mei, SHI Meilin, ZHAO Jinsong, LIU Mingming.
Geographical Origin Identification and Markers of Sichuan Nongxiangxing Base Baijiu Based on Fused Data of Gas Chromatography and Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 353-361.
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| [10] |
ZHANG Shou’en, HUANG Guiying, LIU Qiaoyu, ZHANG Yuanhong, ZENG Xiaofang, CHEN Weibo, CHEN Bangsheng.
Establishment of Sensory Analysis Method for Taste Attributes of Salt-Baked Pigeon
[J]. FOOD SCIENCE, 2026, 47(7): 70-81.
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| [11] |
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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| [12] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [13] |
WANG Wenmeng, JIANG Bingting, WANG Zhenxing, NIE Jinggui, FANG Yue, TANG Junrong, ZHOU Ying, LI Nengbo, HE Xiahong, ZHANG Xuechun.
Effect of Dendrobium devonianum Pulp on Constipation in Mice
[J]. FOOD SCIENCE, 2026, 47(6): 204-213.
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| [14] |
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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| [15] |
ZHOU Hao, ZHAO Hailin, QI Yanxia.
Application of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry in the Study of Endogenous Peptides in Dairy Products
[J]. FOOD SCIENCE, 2026, 47(6): 404-414.
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