[1] |
CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia.
Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics
[J]. FOOD SCIENCE, 2021, 42(6): 223-228.
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[2] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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[3] |
SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng.
Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision
[J]. FOOD SCIENCE, 2021, 42(18): 232-239.
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[4] |
XU Mingfang, ZHENG Chunli, WANG Yangyang, BAI Weibin, YE Lei, CUI Jing.
Differences in Actin Peptide Fingerprints of Mandarin Fish, Golden Pomfret and Sturgeon Analyzed by Orbitrap Fusion Lumos Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(18): 269-276.
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[5] |
QIAN Lili, QIU Yanchao, LI Dianwei, FU Lixue, ZHANG Dongjie, ZUO Feng.
Influence of Geographical Origin, Variety and Crop Year on Mineral Element Contents of Rice and Geographical Origin Discrimination Based on Mineral Elements
[J]. FOOD SCIENCE, 2021, 42(16): 322-327.
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[6] |
ZHANG Longfei, YU Huijuan, TIAN Liangliang, FANG Changling, HUANG Dongmei, QIAO Yipiao, SHI Yongfu.
Development and Application of a Method for Determination of Hexabromobiphenyls in Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(14): 293-300.
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[7] |
XU Xiuli, YAO Guihong, NIE Xuemei, CUI Dongwei, ZHANG Feng.
Comparative Analysis of Regulations and Standards for Milk and Dairy Products in China and Abroad with Respect to Main Quality Indices
[J]. FOOD SCIENCE, 2021, 42(11): 304-312.
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[8] |
FU Jinfeng, WANG Juan, WANG Lin, SHENG Ou.
Changes of Starch and Minerals in Pulp of Plantain Cultivars (Musa spp. AAB) during Postharvest Ripening
[J]. FOOD SCIENCE, 2021, 42(1): 86-92.
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[9] |
XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei.
Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets
[J]. FOOD SCIENCE, 2020, 41(21): 52-57.
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[10] |
WANG Huajie, HUA Jinjie, JIANG Yongwen, WANG Jinjin, YUAN Haibo.
Effect of Different Heat Transfer Modes during Secondary Drying on Quality Components, Color and Taste of Congou Black Tea
[J]. FOOD SCIENCE, 2020, 41(15): 148-157.
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[11] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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[12] |
GUO Shuang, LIU Xuan, BI Jinfeng, LI Bin, ZHANG Biao, GUO Chongting, CAO Feng.
Discrimination of Cultivar and Geographical Origin of Cloudy Apple Juices Based on Quality Attributes
[J]. FOOD SCIENCE, 2018, 39(8): 115-122.
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[13] |
GU Saiqi, TANG Wenyan, ZHOU Hongxin, Zhang Chenchao, LIU Lin, ZHOU Xuxia, DING Yuting.
Optimization of Deodorization Process for Laminaria japonica by Response Surface Methodology and Evaluation of Its Color Quality
[J]. FOOD SCIENCE, 2018, 39(18): 217-226.
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[14] |
ZHANG Yue, ZHU Yin, YE Huoxiang, TAN Junfeng, LIU Linmin, Lü Haipeng, YU Liaoyuan, LIN Zhi.
Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas
[J]. FOOD SCIENCE, 2017, 38(22): 184-191.
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[15] |
BAN Zhaojun, CHEN Cunkun, LI Guopeng, YU Linkai, WANG Hongpeng, SUN Rong, MAO Jianwei.
Comparison of the Volatile Compositions of Essential Oils from Different Organs of Sage (Salvia officinalis L.)
[J]. FOOD SCIENCE, 2017, 38(2): 159-163.
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