[1] |
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao.
Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 199-205.
|
[2] |
WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng.
Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(13): 158-165.
|
[3] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
|
[4] |
ZHANG Zhengmin, YANG Yilin, LI Meilin, WANG Jing, JI Nana, ZHENG Yonghua.
Effect of 2,4-Epibrassinolide Treatment on Rhizopus Rot and Energy Metabolism in Postharvest Peach Fruit
[J]. FOOD SCIENCE, 2019, 40(5): 207-213.
|
[5] |
LI Yaoyao, CAO Maomao, WANG Xiaolu, SU Jinlong, GAO Hui.
Effect of Exogenous p-Coumaric Acid on Phenylpropanoid Metabolism and Antioxidant Capacity of Postharvest Peach Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 227-232.
|
[6] |
ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng.
Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS)
[J]. FOOD SCIENCE, 2019, 40(12): 220-225.
|
[7] |
CHEN Si, WANG Li, XIA Mingxing, WU Dongzhi, LIAO Yunxia, WANG Kaituo, ZHENG Yonghua.
Effect of β-Aminobutyric Acid Treatment on Redox Status and Induction of Disease Resistance in Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2019, 40(1): 209-215.
|
[8] |
LING Chen, XIE Bing, HONG Yujie, WANG Li, JIN Peng, ZHENG Yonghua.
Effects of Exogenous Calcium and Calmodulin Antagonist Treatments on Chilling Tolerance of Cold-Stored Peach Fruit
[J]. FOOD SCIENCE, 2019, 40(1): 240-248.
|
[9] |
LI Hehe, HU Xiaomei, LI Anjun, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo.
Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and
Stir Bar Sorptive Extraction
[J]. FOOD SCIENCE, 2017, 38(4): 155-164.
|
[10] |
SONG Shiqing, TONG Yanzun, FENG Tao, ZHU Jiancai, WANG Yifei, SUN Min, YAO Lingyun, XU Zhimin.
Multidimensional Analysis of Odorous Compounds in Finger Citron Fruit (Citrus medica L. var. sarcodactylis Swingle) and Identification of Key Aroma Compounds
[J]. FOOD SCIENCE, 2017, 38(24): 94-100.
|
[11] |
ZHU Yongqing, LI Ke, YUAN Huaiyu, XU Rui, LI Huajia.
Analysis of Volatile Compounds in Developing Leaves of “Bashanhong” Toona sinensis
[J]. FOOD SCIENCE, 2016, 37(24): 118-123.
|
[12] |
HAO Hongmei, ZHANG Shengwan, GUO Caixia, LI Meiping.
Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction- Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)
[J]. FOOD SCIENCE, 2016, 37(2): 138-141.
|
[13] |
LIU Panpan, LIU Xiaohui, LUO Longxin, LONG Dan, HE Qunxian.
Comparative Analysis of Aroma Characteristics of Green Tea Beverages from Different Regions
[J]. FOOD SCIENCE, 2016, 37(2): 147-152.
|
[14] |
ZHOU Yongyan1,2, LI Ya2, YU Ainong1,2,*.
Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction
[J]. FOOD SCIENCE, 2015, 36(6): 119-123.
|
[15] |
ZHANG Yuanlin1, DONG Jianjun2, HAO Junguang2, YAN Peng2, WANG Dongfeng1,*.
Simultaneous Detection of the Contents of 16 Flavor Compounds in Rice Used for Beer Production Using HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2015, 36(22): 75-79.
|