| [1] |
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu.
Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine
[J]. FOOD SCIENCE, 2026, 47(5): 105-114.
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| [2] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [3] |
BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong.
Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2026, 47(4): 49-57.
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| [4] |
HUANG Jin, YANG Chen, LU Hongmei, LI Xiuqin, WEI Zhifu, LAO Fei, WU Jihong.
Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice
[J]. FOOD SCIENCE, 2026, 47(4): 70-78.
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| [5] |
YU Zhaoqing, FAN Wenzhuo, LIANG Qing, NIE Meimei, XIAO Yadong, DAI Zhuqing, LI Dajing.
Purification, Composition and in Vitro Hypoglycemic Activity of Plum Pomace Polyphenols
[J]. FOOD SCIENCE, 2026, 47(10): 63-74.
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| [6] |
SHEN Zijian, WANG Songlei, ZHANG Ang, MA Wen, JIN Gang.
Hyperspectral Imaging for Rapid Non-destructive Detection of Soluble Solids and Titratable Acid Contents in Wine Grapes
[J]. FOOD SCIENCE, 2026, 47(10): 209-216.
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| [7] |
BIAN Minghong, LI Shaolong, LAN Haibo, LI Jingming, XU Qiang, FANG Yuli, WU Xuan, CHEN Yujie, GOU Fayuan, HAN Baolin.
Winemaking Characteristics of Four Longan Varieties from Luzhou Based on Organic Acids, Amino Acids and Flavor Compounds
[J]. FOOD SCIENCE, 2026, 47(10): 217-227.
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| [8] |
WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao.
Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation
[J]. FOOD SCIENCE, 2026, 47(10): 320-329.
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| [9] |
LI Ruirui, LI Wanying, YUE Ronghui, ZHONG Ke, SUN Yuxia.
Research Progress on Starmerella bacillaris in Wine Fermentation
[J]. FOOD SCIENCE, 2026, 47(10): 408-419.
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| [10] |
YE Dongqing, LI Jiemin, YANG Ying, LI Yuxiang, RAO Chuanyan, ZHANG Kaixuan, WU Cuiqiong,LI Changbao, ZANG Xiaomin, HUANG Xiaochuan.
Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine
[J]. FOOD SCIENCE, 2026, 47(1): 219-227.
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| [11] |
ZHENG Yige, XING Shijun, SHI Wenjian, YUAN Yuyao, WU Bin, ZHANG Zheng.
Sulfur Dioxide Fumigation Maintained the Postharvest Quality of ‘Munage’ Grape by Activating Sulfur Metabolism
[J]. FOOD SCIENCE, 2025, 46(9): 285-294.
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| [12] |
ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu.
Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars
[J]. FOOD SCIENCE, 2025, 46(8): 178-188.
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| [13] |
LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia.
Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine
[J]. FOOD SCIENCE, 2025, 46(5): 216-225.
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| [14] |
GE Qian, ZHANG Yuanke, YAN Yue, KAI Jianrong, ZHOU Xinming, JIANG Wenguang, LI Xinghong, CHANG Tengwen, YI Zicheng, SUN Xiangyu, ZHANG Zhenwen, LI Jiming.
Effect of Crop Load on the Quality of Cabernet Sauvignon Grapes and Wines at Different Harvest Times
[J]. FOOD SCIENCE, 2025, 46(3): 128-137.
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| [15] |
LI Qiqi, TIAN Yixiu, YANG Zhaozhaoyang, ZHANG Rui, ZHANG Yunwei, DUAN Yaru, MA Wen.
Effect of the Substitution of Sulfur Dioxide by Tannin Fractions from Wine Pomace before Alcoholic Fermentation on the Flavor Quality of Wine
[J]. FOOD SCIENCE, 2025, 46(20): 242-249.
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