| [1] |
WEI Mingzhu, LIN Zhiyuan, ZHONG Wanjing, PENG Jiakun, GAO Caixia, MIAO Xuan, XIAO Yu, DAI Weidong.
Comparative Analysis of Sensory Quality and Chemical Composition between Jinhua White Tea and Fu Brick Tea
[J]. FOOD SCIENCE, 2026, 47(7): 221-231.
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| [2] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei， QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
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| [3] |
LIU Shuang, CHEN Gang, ZHANG Ying, DONG Liya, CHEN Jialun, YAO Fei, ZHANG Xuguang, TIAN Fang.
Comparative Study of Liquid Chromatography and Ion Chromatography for the Determination of Human Milk Oligosaccharides in Infant Formula
[J]. FOOD SCIENCE, 2025, 46(23): 311-320.
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| [4] |
XUE Xia, WEI Lili, WANG Jun, SU Shufang, GONG Peixue, ZHANG Yanxia, NI Laixue, YAO Xianqi, WAN Yuping, LIU Yanming.
Hydrophilic Interaction Chromatography-Tandem Mass Spectrometry for Determination of Aminoglycoside Residues in Liver and Kidney Samples from Livestock and Poultry
[J]. FOOD SCIENCE, 2025, 46(11): 320-326.
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| [5] |
SHEN Lan, WU Shenqun, ZHANG Xiaoyu, LI Yao, QIN Lilan, FENG Xiaoguang, YANG Xiaoping.
Protective Effect of Black Brick Tea Infusion against Ethanol-Induced Acute and Chronic Gastrointestinal Dysfunction in Mice
[J]. FOOD SCIENCE, 2025, 46(10): 160-166.
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| [6] |
ZHANG Dandan, JIAO Ruiwen, MI Chunxiao, CHEN Ju, LI Xiang, WANG Qiukuan, REN Dandan, HE Yunhai, WU Long, ZHOU Hui.
Research Progress in the Preparation and Applications of Hydrophilic Chromatographic Materials for Separation of Monosaccharides and Oligosaccharides
[J]. FOOD SCIENCE, 2024, 45(9): 261-271.
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| [7] |
ZHANG Ning, YU Shilan, YAN Haoyi, ZHANG Yunjun, HAN Xiaoyu, REN Hongyu, CHEN Yuqing, LING Tiejun, AN Maoqiang.
Chemical Diversity of Fuzhuan Brick Teas from Hunan and Shaanxi
[J]. FOOD SCIENCE, 2024, 45(17): 146-153.
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| [8] |
ZHANG Xingmin, CHEN Hongyu, WANG Chao, LI Juan, HUANG Jian’an, LIU Zhonghua.
Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea
[J]. FOOD SCIENCE, 2023, 44(3): 296-305.
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| [9] |
HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli.
Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(14): 245-257.
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| [10] |
LI Xiuping, OUYANG Jian, TANG Jingyi, ZHOU Fang, HUANG Jian’an, LIU Zhonghua.
Fuzhuan Brick Tea Prevents Obesity and Hypercholesterolemia by Regulating the Intestinal Flora and Bile Acid Metabolism
[J]. FOOD SCIENCE, 2022, 43(9): 136-149.
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| [11] |
ZHANG Hao, JIANG Xiaohong, HUO Zongli.
Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up
[J]. FOOD SCIENCE, 2021, 42(12): 315-321.
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| [12] |
Lü Jiali, YANG Liuqing, MENG Yannan.
Development of Golden Flower Fungus Community in Fuzhuan Brick Tea: A Review
[J]. FOOD SCIENCE, 2020, 41(9): 316-322.
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| [13] |
WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan.
Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(24): 185-189.
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| [14] |
CHEN Mengjuan, JIANG Liwen, XU Yuanhao, ZHOU Hongli, ZHOU Hui.
Analysis of Fungal Community Diversity during Fermentation and Drying of Hand-Made Fu Brick Tea by Illumina MiSeq Sequencing
[J]. FOOD SCIENCE, 2020, 41(2): 126-132.
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| [15] |
JI Fengdi, XIA Rong, TAO Huiyuan, WEI Wei, MU Xiaoting, LI Dong, LU Fei.
Determination of Organic Acids in Vinegar and Related Products by Ion Chromatography
[J]. FOOD SCIENCE, 2020, 41(18): 239-244.
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