[1] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
|
[2] |
LIU Yulan, LI Jin, WANG Geping, SUN Guohao.
Comparative Study on Flavor and Overall Quality of Zanthoxylum bungeanum Seed Oil and Zanthoxylum bungeanum Oil
[J]. FOOD SCIENCE, 2021, 42(14): 195-201.
|
[3] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
|
[4] |
DENG Jinliang, LIU Yulan, WANG Xiaolei, CHEN Ning, SONG Lili.
Effects of Different Storage Conditions on the Flavor and Overall Quality of Superfine Fragrant Peanut Oil
[J]. FOOD SCIENCE, 2020, 41(17): 231-237.
|
[5] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
|
[6] |
YAO Yingzheng, DONG Ling, LIANG Qiang, LI Jian, LI Pu, ZHU Yu, ZHOU Qi.
Effects of Degumming and Deacidification on Volatile Composition of Rapeseed Oil
[J]. FOOD SCIENCE, 2019, 40(6): 247-252.
|
[7] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
|
[8] |
TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang.
Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 287-292.
|
[9] |
TAN Yezi, ZHOU Guanghong, XU Xinglian, LIU Yuan, LI Chunbao, ZHANG Danni.
Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams
[J]. FOOD SCIENCE, 2019, 40(16): 185-192.
|
[10] |
ZOU Guangyu, WANG Wanzhang, WANG Miaosen, XIAO Yanzhong, ZHANG Hongmei.
Quality Detection of Xinyang Maojian Tea Using Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2019, 40(10): 279-284.
|
[11] |
LU Baoxin, MA Nan, WANG Xia, ZHANG Dongjie.
Tracing the Geographical Origin of Soybeans Based on Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analysis of Mineral Elements
[J]. FOOD SCIENCE, 2018, 39(8): 288-294.
|
[12] |
GAO Yuan, WANG Meng, WANG Yao, Lü Xiaoling, FENG Xiaoyuan.
Characterization of Free, Conjugated, and Bound Phenolic Acids in Ten Vegetables and Vegetable Products
[J]. FOOD SCIENCE, 2018, 39(24): 189-194.
|
[13] |
YAO Xiuxiang, WANG Wu, LI Peijun, ZHOU Ying, TONG Honggan, ZHANG Huafeng, YE Jian.
Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck
[J]. FOOD SCIENCE, 2018, 39(22): 135-140.
|
[14] |
SHI Ting, CHEN Qian, YAN Xiaoli, ZHU Mengting, CHEN Yi, XIE Mingyong.
1H NMR Spectroscopy Combined with Chemometrics for the Rapid Detection of Adulterated Camellia Oil (Camellia oleifera Abel.)
[J]. FOOD SCIENCE, 2018, 39(22): 241-248.
|
[15] |
CHEN Qingliu , LIU Shuangping, TANG Yafeng, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, MAO Jian,.
Changes in Flavor Components during Fermentation Process of Mechanically Produced Shaoxing Rice Wine
[J]. FOOD SCIENCE, 2018, 39(14): 221-228.
|