| [1] |
FENG Min, FAN Xin, YUAN Xiaoping, CHAI Chunrong, FANG Mengdan, DENG Xiaohua, LI Siyu, YI Lunzhao, REN Dabing, WANG Gang.
Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion
[J]. FOOD SCIENCE, 2025, 46(24): 218-225.
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| [2] |
DONG Ke, TANG Mengmeng, HUANG Ziyi, BAI Chunhui, XING Yong, CHENG Jie, LIU Fuquan, ZHAO Zhifeng.
Effect of Supercritical CO2 Extraction Process Parameters on Chemical and Flavor Compounds of Zanthoxylum bungeanum Oleoresin
[J]. FOOD SCIENCE, 2025, 46(18): 240-249.
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| [3] |
JIANG Siqiang, CHEN Gong, LI Xiongbo, WANG Zeliang, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, DENG Weiqin.
Effect of Co-fermentation with Monascus and Aspergillus oryzae on Flavor Substances and Microfloral Structure of Soybean Paste
[J]. FOOD SCIENCE, 2024, 45(9): 93-101.
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| [4] |
CAO Dan, LÜ Jiali, CHU Jingying, XU Shuangshuang, JIN Chengyong, ZHANG Yongli, ZHANG Yuhang.
Central Regions of Three Types of Fengxiangxing Daqu: Multidimensional Characterization and Difference and Correlation Analysis
[J]. FOOD SCIENCE, 2024, 45(20): 123-135.
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| [5] |
QI Meng, WEI Guanmian, LI Lina, XU Chao, WANG Xianghong, SANG Yaxin.
Characteristics of Doughs Fermented by Different Yeasts and Their Effects on the Quality of Steamed Bread
[J]. FOOD SCIENCE, 2024, 45(12): 59-67.
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| [6] |
TENG Fei, LIU Xiaolin, ZHONG Qiang, XING Zheng, WU Ting, XU Xiaoyun.
Flavoromic and Lipidomic Analysis of the Effect of Different Breeds on Volatile Flavor Components of Pot-Stewed Duck
[J]. FOOD SCIENCE, 2024, 45(12): 176-186.
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| [7] |
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun.
Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles
[J]. FOOD SCIENCE, 2023, 44(6): 190-196.
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| [8] |
CHEN Wanchao, LI Wen, WU Di, ZHANG Zhong, CHEN Hui, LI Zhengpeng, WANG Chenguang, YANG Yan.
Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data
[J]. FOOD SCIENCE, 2023, 44(6): 311-319.
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| [9] |
LI Ruili, TIAN Shu, GUO Chunsheng, LI Liqun, CHEN Kang, LIANG Miao, ZHANG Junsong.
Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews
[J]. FOOD SCIENCE, 2023, 44(4): 217-223.
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| [10] |
LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong.
Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities
[J]. FOOD SCIENCE, 2023, 44(20): 155-164.
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| [11] |
LIN Hengzong, LIANG Zhiyuan, QIN Xiaoming, GAO Jialong, FAN Xiuping, HUANG Yanping, CHANG Xiangyang, DENG Jie, WU Weijun.
Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages
[J]. FOOD SCIENCE, 2023, 44(2): 279-287.
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| [12] |
WANG Zhen, YE Hong, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin.
Progress in Research on the Flavor Components of Light-Flavor Baijiu
[J]. FOOD SCIENCE, 2022, 43(7): 232-244.
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| [13] |
SUN Guohao, LIU Yulan, MA Yuxiang, YU Xiaohua, YU Qiang.
Effects of High-Oleic Acid and Regular Peanuts on the Flavor and Quality of Fragrant Peanut Oil
[J]. FOOD SCIENCE, 2022, 43(20): 232-241.
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| [14] |
JIN Wengang, LIU Junxia, ZHAO Ping, CHEN Xiaohua, HAN Hao, PEI Jinjin, ZHOU Jia, ZHANG Jie, GENG Jingzhang, JIANG Pengfei.
Analysis of Volatile Flavor Components in Cooked Unpolished Rice of Different Colors from Yangxian County by Headspace-Gas Chromatography-Ion Mobility Spectroscopy
[J]. FOOD SCIENCE, 2022, 43(18): 258-264.
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| [15] |
YE Meixia, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua.
Analysis, Classification and Prediction of Volatile Flavor Components in Milk Powders for Different Age Groups
[J]. FOOD SCIENCE, 2022, 43(16): 242-252.
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