| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [3] |
WANG Yueping, QIN Xinxue, CHEN Yazhong, NI Dejiang, CHEN Yuqiong.
Comparative Study on the Broken Black Tea Processing Suitability of Different Tea Varieties in Spring and Summer
[J]. FOOD SCIENCE, 2026, 47(8): 43-51.
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| [4] |
GUO Xiang, CUI Yu, YAN Jing, ZHAO Chunyan, LEI Shuwen, GONG Jiashun, PENG Chunxiu.
Pu-erh Tea Theabrownin Regulates Lipid Metabolism and Circadian Rhythm
[J]. FOOD SCIENCE, 2026, 47(8): 195-206.
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| [5] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [6] |
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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| [7] |
ZHU Xiang, ZHANG Xiaoyu, LIU Zhi, LE Dexiang, CHEN Nan.
Development of a Multi-machine Learning Model Fusion and Stacking Approach for Online Sorting of Zhaotong Sugar-Heart Apples Using Visible/Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 345-352.
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| [8] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
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| [9] |
ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun.
Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate
[J]. FOOD SCIENCE, 2026, 47(6): 58-68.
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| [10] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [11] |
ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian.
Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows
[J]. FOOD SCIENCE, 2026, 47(6): 155-166.
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| [12] |
ZHANG Yingying, ZHANG Kaixin, WANG Haoren, ZHAO Liyuan, HAN Xueying, CHENG Chen, LI Ruicheng, ZHANG Yanlong, SHI Qianqian.
Quality Evaluation of Tree Peony and Herbaceous Peony Flower Teas Made from Different Cultivars
[J]. FOOD SCIENCE, 2026, 47(6): 226-241.
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| [13] |
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun.
Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint
[J]. FOOD SCIENCE, 2026, 47(6): 325-334.
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| [14] |
SHI Wanrong, SHEN Shuyue, WANG Qin, LI Zhengpeng, LI Tingting.
Origin Traceability and Cultivation Mode Identification of Phellinus linteus Based on Hyperspectral Imaging Combined with Deep Learning
[J]. FOOD SCIENCE, 2026, 47(6): 342-350.
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| [15] |
ZHU Zhihui, JIN Yongtao, LI Wolin, HAN Yutong, MA Meihu, WANG Qiaohua.
Detection of Adulterants in Egg White Powder Using Near-Infrared Spectroscopy Based on an Improved One-Dimensional Convolutional Neural Network
[J]. FOOD SCIENCE, 2026, 47(5): 296-304.
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