[1] |
GUO Li, DU Zhenghua, YAO Lihong, CHEN Xiaobing, ZHANG Yi, LIN Zhi, GUO Yaling, CHEN Mingjie.
Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea
[J]. FOOD SCIENCE, 2021, 42(10): 255-261.
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[2] |
WANG Jiao, XU Lingyun, ZHANG Jinhua, WANG Xiaoyu, AI Nasi, WANG Bei, CAO Yanping.
Cheddar Cheese with Different Ripening Times: Analysis of Volatile Aroma Components and Electronic Nose Discrimination
[J]. FOOD SCIENCE, 2020, 41(20): 175-183.
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[3] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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[4] |
WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong.
Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology
[J]. FOOD SCIENCE, 2019, 40(23): 117-122.
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[5] |
XIE Tian, WANG Dan, MA Mingjuan, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(8): 123-128.
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[6] |
XIAO Ling, MAO Shihong, TONG Huarong.
Analysis of Volatile Components of Three Types of Fenghuang Dancong Tea
[J]. FOOD SCIENCE, 2018, 39(20): 233-239.
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[7] |
SHEN Guanghui, CHEN Anjun, CHEN Shujuan, ZHANG Zhiqing.
Inactivation and Kinetics Analysis of Microorganisms in Pickled Radish Processed by High Hydrostatic Pressure
[J]. FOOD SCIENCE, 2016, 37(5): 67-71.
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[8] |
SUN Jinyuan, GONG Lili, LIU Guoying, LI Hehe, SUN Xiaotao, HUANG Mingquan, ZHENG Fuping, SUN Baoguo.
Analysis of Volatile Compounds in Fermented Grains of ChineseGujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O
[J]. FOOD SCIENCE, 2016, 37(24): 87-93.
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[9] |
GUAN Huanan, HAN Bolin, NAO Amin, WANG Xin, XU Liping, SUN Lu.
Preparation and Characterization of Glucose Oxidase Liposomes
[J]. FOOD SCIENCE, 2016, 37(13): 120-124.
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[10] |
WANG Meng, HOU Li, CAO Changchun, LIANG Jingjing, XIE Jianchun*, ZHENG Fuping, SUN Baoguo.
Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
[J]. FOOD SCIENCE, 2015, 36(24): 105-111.
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[11] |
FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2.
Comparison of Volatile Components in Chicken Breast Steamed for Different Periods
[J]. FOOD SCIENCE, 2014, 35(22): 115-120.
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[12] |
ZHANG Yi-jun1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, XIE Jian-chun1,2, LIU Nan-nan1, FAN Ting-ting1, SUN Bao-guo1,2.
Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS
[J]. FOOD SCIENCE, 2014, 35(22): 130-134.
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[13] |
LIU Nan-nan1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, FAN Ting-ting1, HUANG Ming-quan1,2, CHEN Hai-tao1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2.
Analysis of Volatiles in Yogurt by Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(22): 150-153.
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[14] |
DU Run-feng, ZHU Wen-liang, LU Shan.
Uncertainty Evaluation for the Determination of n-Hexane Evaporation Residues of Silicone Rubber Seals Contacting with Foodstuffs
[J]. FOOD SCIENCE, 2014, 35(16): 222-226.
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[15] |
DUAN Yan,ZHENG Fu-ping,WANG Nan,CHEN Hai-tao,HUANG Ming-quan,SUN Bao-guo.
Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2013, 34(14): 250-254.
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