[1] |
ZHAO Ning, WEI Xinyuan, FAN Mingtao, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li.
Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
[J]. FOOD SCIENCE, 2019, 40(22): 249-255.
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[2] |
WU Zhen, LI Hong, YANG Yong, TAN Hongjun, ZHAN Yong, JIA Fengxia, LI Xiaobin, WANG Fuqiang.
Geographical Origin Traceability and Varietal Classification of Zanthoxylum Based on Mineral Profile
[J]. FOOD SCIENCE, 2019, 40(16): 213-219.
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[3] |
GUO Shuang, LIU Xuan, BI Jinfeng, LI Bin, ZHANG Biao, GUO Chongting, CAO Feng.
Discrimination of Cultivar and Geographical Origin of Cloudy Apple Juices Based on Quality Attributes
[J]. FOOD SCIENCE, 2018, 39(8): 115-122.
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[4] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie.
Establishment of Simple Sequence Repeat Fingerprint for Identification of Mungbean Varieties (Vigna radiate L.) Grown in Liaoning
[J]. FOOD SCIENCE, 2018, 39(6): 284-290.
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[5] |
TANG Xiao, ZHENG Lanting, SUN Yangying, PAN Daodong, CAO Jinxuan, XIONG Jinbo, SHEN Mingcong.
Comparative Analysis of Nutrient Composition and Main Flavor Compounds of Salted Goose and Braised Goose
[J]. FOOD SCIENCE, 2018, 39(24): 225-230.
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[6] |
YANG Shaozong, CHEN Jialong, LIU Xinhong, LIN Changli, CHENG Yaping, FANG Ru.
Nutritional and Functional Compositions and Nutritional Quality of Edible Petals of Various Lines of Hibiscus syriacus L.
[J]. FOOD SCIENCE, 2018, 39(22): 213-219.
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[7] |
SUN Jun, LIU Bin, MAO Hanping, WU Xiaohong, GAO Hongyan, YANG Ning.
Non-Destructive Identification of Different Egg Varieties Based on Dielectric Properties
[J]. FOOD SCIENCE, 2017, 38(6): 282-286.
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[8] |
SHEN Jingbo, LI Dongdong, ZHANG Haihong, LI Ziwen, JIA Liujun.
Model Establishment for Variety Identification of Jujube Fruits Based on Dielectric Spectra
[J]. FOOD SCIENCE, 2017, 38(3): 69-74.
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[9] |
ZHANG Yuying, CHAI Yanping, QIN Lei, XUE Jia, XU Xianbing, DU Ming, DONG Xiuping.
Analysis and Evaluation of the Nutrient Compositions in Different Tissues of Jellyfish (Rhopilema esculentum Kishinouye)
[J]. FOOD SCIENCE, 2017, 38(2): 133-138.
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[10] |
HAN Ke, ZHANG Zhengmao, XING Qinhui, YAN Qiaozhen, HOU Chuanli.
Compositions and Physicochemical Properties of Dietary Fiber Extracted from Different Potato Varieties
[J]. FOOD SCIENCE, 2017, 38(17): 158-163.
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[11] |
QIAN Lili, SONG Xuejian, ZHANG Dongjie, ZUO Feng, ZHAO Haiyan, LU Baoxin, CHI Xiaoxing.
Rapid Identification of Chahayang Rice Using Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(16): 222-227.
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[12] |
WANG Shuhui, LONG Limei, SONG Shasha, CAO Xueli.
Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea
[J]. FOOD SCIENCE, 2016, 37(2): 128-131.
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[13] |
ZHAO Haiyan, ZHANG Shuangling, YANG Ruo, YU Zhizhou.
Identification of Influencing Factors and Sources of Metal Nutrient Elements in Clams
[J]. FOOD SCIENCE, 2016, 37(18): 91-95.
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[14] |
WANG Fanhua1, MA Wutiao2, TAN Qingyun1, LIU Weixian2, SUN Tian2, DU Bing3, YANG Gongming3, YI Jicai1,*.
DNA Extraction for RAPD Analysis of Dried Tremella fuciformis
[J]. FOOD SCIENCE, 2015, 36(4): 172-175.
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[15] |
LONG Limei, SONG Shasha, LI Nai, FAN Chen, LI Xiaobo, CAO Xueli*.
Comparisons of Characteristic Aroma Components and Cultivar Discriminant Analysis of Three Varieties of Famous Green Tea
[J]. FOOD SCIENCE, 2015, 36(2): 114-119.
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