| [1] |
ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang.
Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties
[J]. FOOD SCIENCE, 2021, 42(8): 114-121.
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| [2] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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| [3] |
QIN Dan, HE Fei, FENG Shengbao, LI Hehe, ZHANG Ning.
Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods
[J]. FOOD SCIENCE, 2021, 42(16): 99-107.
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| [4] |
ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei.
Analysis of Key Aroma Compounds in Kiwifruits
[J]. FOOD SCIENCE, 2021, 42(16): 118-124.
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| [5] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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| [6] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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| [7] |
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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| [8] |
FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua.
Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit
[J]. FOOD SCIENCE, 2020, 41(4): 185-192.
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| [9] |
CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li.
Analysis of Volatile Flavor Components of Fish Sauce during Fermentation by Using Comprehensive Two-dimensional Gas Chromatography-Mass Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(22): 238-244.
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| [10] |
MA Shicheng, WANG Mengqi, LIU Chunmei, MA Wanjun, ZHU Yin, LIN Zhi, LÜ Haipeng.
Analysis of Volatile Composition and Key Aroma Compounds of Liupao Tea
[J]. FOOD SCIENCE, 2020, 41(20): 191-197.
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| [11] |
SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang.
Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties
[J]. FOOD SCIENCE, 2020, 41(2): 148-157.
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| [12] |
LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang.
Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste
[J]. FOOD SCIENCE, 2020, 41(2): 259-266.
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| [13] |
BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang.
Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine
[J]. FOOD SCIENCE, 2020, 41(18): 146-152.
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| [14] |
HU Li, PENG Wenting, LU Haocheng, WANG Jun.
Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties
[J]. FOOD SCIENCE, 2020, 41(14): 225-233.
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| [15] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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