| [1] |
LI Qing, LI Wanling, LIU Silu, SUN Jian, XU Xinglian, WANG Huhu.
Research and Application of Machine Learning in the Quality Control of Soy Sauce and Pot-Roast Meat Products
[J]. FOOD SCIENCE, 2026, 47(2): 347-356.
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| [2] |
WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun.
Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation
[J]. FOOD SCIENCE, 2025, 46(8): 101-113.
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| [3] |
YANG Tingting, HUANG Yongguang, ZUO Qiancheng, ZHAO Cong.
Temporal and Spatial Distribution Patterns and Traceability Analysis of Furfural and Furfuryl Alcohol in the Brewing Process of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2025, 46(5): 38-47.
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| [4] |
LIU Qian, ZHU Yaodi, MA Hanjun, YANG Shufeng, ZHAO Lijun, LIANG Dong, SUN Lingxia, GAI Zhengyan, LI Miaoyun.
Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain
[J]. FOOD SCIENCE, 2025, 46(4): 244-251.
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| [5] |
XU Jingwen, WU Rina, WANG Weiming, YAN Yiran, XIANG Xueqin, ZHAO Yulian, WU Junrui, WANG Yaqi, DENG Li, TONG Xing, SHI Haisu.
Heterologous Expression of the Fibrinolytic Enzyme Gene from Bacillus velezensis 20-1, Isolated from Sojae Semen Praeparatum and Application of Recombinant Strain Containing It in the Production of Sojae Semen Praeparatum
[J]. FOOD SCIENCE, 2025, 46(4): 68-80.
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| [6] |
HUANG Junqiu, WANG Songtao, ZHANG Suyi, SHEN Caihong, TU Rongkun, CHEN Xiaoyan, WANG Qian, ZHANG Bing, YANG Shulin, XU Tao, PAN Xunhai, MING Hongmei.
Correlation Analysis between Microbial Community Succession and Organic Acids in the 5th Round of Stacking Fermentation of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2025, 46(18): 102-114.
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| [7] |
HONG Zichen, WU Luobang, HUANG Yuxing, CAO Yong, PAN Zhihui, ZHAO Lichao.
Preparation, Characterization, and Methylene Blue Adsorption Capacity of Microcrystalline Cellulose from De-oiled Soy Sauce Residue with High Adsorbability
[J]. FOOD SCIENCE, 2025, 46(11): 11-19.
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| [8] |
DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting.
Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
[J]. FOOD SCIENCE, 2025, 46(11): 115-124.
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| [9] |
WANG Zeliang, DENG Weiqin, LIU Shuliang, LI Xiongbo, CHEN Xiangjie, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, LI Long.
Screening and Fermentation Performance of Highly Efficient Starter Cultures for Semi-Dry Douchi
[J]. FOOD SCIENCE, 2024, 45(5): 31-39.
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| [10] |
ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang.
Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi
[J]. FOOD SCIENCE, 2024, 45(4): 116-124.
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| [11] |
FENG Meiqin, ZENG Xiaoqing, SUN Jian.
Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction
[J]. FOOD SCIENCE, 2024, 45(24): 139-149.
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| [12] |
HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang.
Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji
[J]. FOOD SCIENCE, 2024, 45(19): 57-64.
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| [13] |
LIU Liyan, ZHOU Chunxia, XU Meizhen,, CHEN Jin, JIANG Guili, LUO Donghui,, ZHAO Huiyan.
Isolation, Identification and Taste Characteristics of Flavor Peptides from Douchi
[J]. FOOD SCIENCE, 2024, 45(18): 176-182.
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| [14] |
HUANG Tingcai, CHAI Lijuan, SHI Wei, WU Shuangquan, YANG Bo, ZHANG Xiaojuan, LU Zhenming, WANG Songtao, SHEN Caihong, XU Zhenghong,.
Microbial Community Structure and Organic Acid Metabolism and Their Correlation in the Second and Third Rounds of Stacking Fermentation of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2024, 45(18): 106-115.
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| [15] |
MA Xuelian, WANG Peng, GENG Jingzhang, TIAN Honglei, YAN Haiyan, HE Wanying, ZHAN Ping.
Effect of Heating Temperature on the Flavor Quality of Xinjiang Spicy Chicken Seasoning Sauce Investigated by Sensory Evaluation Combined with GC-MS and OPLS-DA
[J]. FOOD SCIENCE, 2024, 45(17): 127-134.
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