| [1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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| [2] |
LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang.
Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables
[J]. FOOD SCIENCE, 2021, 42(8): 214-220.
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| [3] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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| [4] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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| [5] |
HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong.
Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats
[J]. FOOD SCIENCE, 2021, 42(2): 255-261.
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| [6] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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| [7] |
PAN Xiaohua, PAN Lilong, SUN Jia.
Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells
[J]. FOOD SCIENCE, 2021, 42(15): 220-230.
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| [8] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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| [9] |
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan.
Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(14): 170-179.
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| [10] |
LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong.
Effect of Light Fermentation on the Flavor of Beef Jerky
[J]. FOOD SCIENCE, 2021, 42(14): 232-239.
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| [11] |
ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie.
Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing
[J]. FOOD SCIENCE, 2021, 42(14): 240-247.
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| [12] |
GUO Meijuan, SHI Guohua, ZHANG Bin, LI Yangweiyu, ZHANG Yan, ZHANG Lantian.
Matrix Applicability of Chinese National Standard Methods for Determination of Some B Vitamins in Infant Formula Foods for Special Medical Purposes
[J]. FOOD SCIENCE, 2021, 42(12): 268-274.
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| [13] |
JIANG Jinjin, YAN Jing, ZHENG Yuxi, OU Aifen, REN Fang, CHEN Qing, CHEN Fenghua.
Analysis of Flavor Characteristics of Traditional Fish Sauce from Different Regions
[J]. FOOD SCIENCE, 2021, 42(12): 206-214.
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| [14] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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| [15] |
WEI Guangqiang, SHI Yanan, WAN Changjiang, HUANG Aixiang.
Characterization of Peptides from Simulated Gastrointestinal Digestion of Ethnic Dairy Products in Yunnan, China
[J]. FOOD SCIENCE, 2021, 42(1): 208-214.
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