[1] |
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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[2] |
HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei.
Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit
[J]. FOOD SCIENCE, 2021, 42(9): 70-76.
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[3] |
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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[4] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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[5] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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[6] |
WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning.
Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis
[J]. FOOD SCIENCE, 2021, 42(2): 193-199.
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[7] |
JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng.
Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods
[J]. FOOD SCIENCE, 2021, 42(2): 262-270.
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[8] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
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[9] |
LI Baoxiang, YU Yilin, HE Yue, GUO Lirong, REN Dan, XU Dan.
Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin
[J]. FOOD SCIENCE, 2021, 42(13): 185-192.
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[10] |
CAO Yong, ZHANG Suixin, XU Xiuying, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, LIU Jingsheng.
Quality Analysis of Stored Corn Pancake and Establishment of Shelf-Life Prediction Model
[J]. FOOD SCIENCE, 2021, 42(1): 235-242.
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[11] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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[12] |
GU Hui, ZHU Shijiang, HOU Xiaowan, JIA Zhiwei, ZHANG Lubin.
Effect of Calcium Chloride Treatment on Internal Browning and Storage Quality of Pineapple after Harvest
[J]. FOOD SCIENCE, 2020, 41(9): 161-167.
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[13] |
SHENG Jiping, ZHAO Ruirui, CHEN Lingling, SHEN Lin.
Effect of Pre-harvest Melatonin Spraying on the Post-harvest Disease Resistance and Storage Quality of Tomato Fruit
[J]. FOOD SCIENCE, 2020, 41(9): 188-193.
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[14] |
WANG Dongdong, TANG Yao, CHEN Gong, LI Heng, MING Jianying, CAI Difeng, WANG Yong, WU Yalong, ZHANG Qisheng.
Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes
[J]. FOOD SCIENCE, 2020, 41(6): 146-154.
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[15] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2020, 41(6): 184-192.
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