[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] |
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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[3] |
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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[4] |
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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[5] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[6] |
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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[7] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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[8] |
LI Juan, REN Fang, ZHEN Dawei, ZHANG Hao, XIE Jianchun.
Analysis of Volatile Flavor Compounds Dairy Products by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 235-240.
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[9] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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[10] |
LI Su, ZHOU Huimin, ZHAO Bing, PAN Xiaoqian, ZHU Ning, WU Qianrong, LIU Meng, ZHANG Shunliang.
Analysis of Volatile Flavor Compounds in Stewed Beef with Broth during Storage
[J]. FOOD SCIENCE, 2020, 41(18): 203-209.
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[11] |
TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, .
Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks
[J]. FOOD SCIENCE, 2020, 41(15): 79-87.
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[12] |
YANG Fuxiu, ZHOU Kaowen.
Analysis of Volatile Flavor Components in Shuita-Branded Vinegar by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(14): 255-261.
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[13] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[14] |
LI Qiaozhen, LI Xiaobei, WU Di, LI Zhengpeng, LI Yu, ZHOU Feng, YANG Yan.
Analysis and Evaluation of Volatile Compounds in Different Strains of Industrially Cultivated Pleurotus eryngii
[J]. FOOD SCIENCE, 2019, 40(6): 266-271.
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[15] |
LI Wenbo, LUO Yulong, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Feeding Patterns on Volatile Flavor Components and Fatty Acid Composition of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(24): 207-213.
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