| [1] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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| [2] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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| [3] |
LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting.
Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products
[J]. FOOD SCIENCE, 2019, 40(4): 102-107.
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| [4] |
YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo.
Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil
[J]. FOOD SCIENCE, 2019, 40(24): 252-257.
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| [5] |
XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng.
Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp
[J]. FOOD SCIENCE, 2019, 40(16): 160-168.
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| [6] |
GUAN Ping, ZHANG Liming, HAO Limin, ZHANG Zhihan, LI Mengnan.
Odor Removal of Garlic by Embedment in Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 148-154.
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| [7] |
LI Xuepeng, LIU Cikun, FAN Daming, WANG Jinxiang, YI Shumin, LI Jianrong, LI Tingting, LI Yujin, MOU Weili, SHEN Lin, HUANG Jianlian.
Effect of Superfine Plaice Bone Paste on Gel Properties of Nemipterus virgatus Surimi
[J]. FOOD SCIENCE, 2018, 39(23): 22-28.
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| [8] |
WANG Luyang, LIU Yulan, MA Yuxiang, HUANG Huina, WANG Fengyan, WANG Manyi.
Effect of Chloride Ion Content on 3-Monochloro-1,2-Propanediol Ester and Glycidyl Esters during Soybean Oil Deodorization
[J]. FOOD SCIENCE, 2018, 39(20): 320-325.
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| [9] |
GU Saiqi, TANG Wenyan, ZHOU Hongxin, Zhang Chenchao, LIU Lin, ZHOU Xuxia, DING Yuting.
Optimization of Deodorization Process for Laminaria japonica by Response Surface Methodology and Evaluation of Its Color Quality
[J]. FOOD SCIENCE, 2018, 39(18): 217-226.
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| [10] |
ZHAO Yongjuan, WENG Ling, YAN Longjie, LIU Mengqi, ZHANG Lingjing, CAO Minjie,.
Quantification of Added Egg White in Surimi Products by Competitive Enzyme Linked-Immunosorbent Assay
[J]. FOOD SCIENCE, 2017, 38(14): 284-289.
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| [11] |
ZHANG Hongyan, LI Ye, YUAN Bei, ZHU Zhoubin, WANG Qiujuan, CHEN Yifang, DONG Lisha, WANG Zhaoyang, SI Kaixue, HAN Jiaojiao, CUI Chenxi, SU Xiurong.
Changes in Fatty Acid Composition and Volatile Compounds of Tuna Oil Following Deodorization Process
[J]. FOOD SCIENCE, 2016, 37(20): 57-62.
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| [12] |
WANG Xiaojun, WANG Zhenhua, WANG Yana, SHANG Yongbiao.
Comparison of Different Deodorization Methods for Loach and Analysis of Odor Substances
[J]. FOOD SCIENCE, 2016, 37(15): 124-129.
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| [13] |
WANG Yana, XIA Yangyi, ZHANG Dan, SHANG Yongbiao, LI Hongjun.
Effect of Deodorization with a Brewer’s Yeast Containing Alcohol and Aldehyde Dehydrogenase on Physicochemical Properties of Rabbit Leg Meat
[J]. FOOD SCIENCE, 2015, 36(23): 89-94.
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| [14] |
LIU Xiaohua1, FAN Sanhong1,*, MA Lizhen2, GUO Yaohua2, FAN Xiaopan2, LI Pinglan3, XIAO Yan4.
Evaluation of Rinsing for Deodorization of Catfish Surimi by Flash E-Nose
[J]. FOOD SCIENCE, 2015, 36(2): 132-136.
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| [15] |
CUI Fang-chao1, LI Ting-ting2, YANG Bing1, LIU Ying1, LI Jian-rong1,*, LI Hong-jun3, LI Min-zhen4.
Flavor Compounds of Fresh and Deodorized Grass Carps as Determined by Electronic Nose Combined with GC-MS
[J]. FOOD SCIENCE, 2014, 35(20): 126-130.
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