| [1] |
MA Junhui, TONG Chen, FENG Haiqiang, LI Qian, WANG Yu, LUO Liewan, WANG Xiaochang, LIN Jie.
Multivariate Analysis and Discrimination of Quality Factors of Xiangcha Tea
[J]. FOOD SCIENCE, 2024, 45(6): 130-135.
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| [2] |
DONG Jiaping, XIE Linlin, WANG Helin, CHI Xiaoxing, ZHANG Dongjie.
Genistein Alleviates Fatigue in Immunosuppressed Rats through the AMPK/SIRT1/PGC-1α Signaling Pathway
[J]. FOOD SCIENCE, 2023, 44(9): 82-87.
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| [3] |
LING Zhizhou, ZENG Rong, FAN Qian, WU Runsong, LI Zhenyu, CHEN Xiangdong, SUN Dongmei, LUO Wenhui.
Kudingcha (Ligustrum robustum (Roxb.) Blume): Structural Characteristics of Constituents, Bioactivities and Action Mechanisms, and Quality Control
[J]. FOOD SCIENCE, 2023, 44(7): 394-403.
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| [4] |
CHAO Jin, ZHOU Lingxin, YIN Feiyan, LUO Qian, ZHAO Mengmeng, YUAN Yong, WU Haoren, LI Pao, JIANG Liwen.
Grade Identification of Huangjincha Tea 2 by Aroma Fingerprinting Combined with Multivariate Chemometric Analysis
[J]. FOOD SCIENCE, 2023, 44(4): 321-328.
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| [5] |
CAO Jiaxing, ZHU Hailan, WANG Junrong, ZHANG Jianhao, ZHANG Guozhi.
Effect of Ultrasonic Power on the Structural and Functional Properties of Gliadin Protein-Dietary Polyphenol Conjugates
[J]. FOOD SCIENCE, 2023, 44(19): 65-73.
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| [6] |
PENG Jiakun, DAI Weidong, YAN Yongquan, WU Ningzi, ZHANG Xinyue, LI Qin, DONG Minghua, CHEN Dan, GAO Jianjian, LIN Zhi.
Auxiliary Protective Effect of Yongchun Foshou Tea on Ulcerative Colitis in Mice and Analysis of Major Components Involved
[J]. FOOD SCIENCE, 2022, 43(19): 129-136.
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| [7] |
WANG Jie, ZHANG Ying, CHANG Rui, CHEN Shanmin, YUAN Linying, ZHONG Yingfu, WU Xiuhong, XU Ze.
Quantitative Prediction of the Moisture Content in Work-In-Process Yongchuan Xiuya Tea Based on Different Color Models
[J]. FOOD SCIENCE, 2022, 43(10): 308-314.
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| [8] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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| [9] |
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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| [10] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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| [11] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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| [12] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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| [13] |
CHEN Tong, CHEN Xinyu, GU Hang, LU Daoli, CHEN Bin.
Detection of Adulterated Camellia Oil Using Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 275-279.
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| [14] |
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.
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| [15] |
LI Weili, YUAN Xu, LIU Yushu, WU Xiaoyu, TANG Yong, LIN Hongbin, LIU Ping, DING Wenwu, CHE Zhenming, WU Tao.
Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry Analysis of Flavor Components in Pixian Bean Paste
[J]. FOOD SCIENCE, 2019, 40(6): 261-265.
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