| [1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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| [2] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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| [3] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 150-156.
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| [4] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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| [5] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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| [6] |
XIONG Xiaotong, HU Feng, YOU Xiaolong, YIN Yanyan, CHEN Mingxue, CHENG Pingyan, ZHONG Fangda.
Determination and Quantitation of Ethyl Carbamate in Chinese Baijiu by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(8): 283-287.
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| [7] |
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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| [8] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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| [9] |
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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| [10] |
TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen.
Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin
[J]. FOOD SCIENCE, 2021, 42(6): 274-281.
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| [11] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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| [12] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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| [13] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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| [14] |
LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin.
Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs
[J]. FOOD SCIENCE, 2021, 42(5): 61-67.
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| [15] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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