[1] |
ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang.
Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties
[J]. FOOD SCIENCE, 2021, 42(8): 114-121.
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[2] |
ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin.
Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(8): 243-247.
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[3] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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[4] |
CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia.
Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics
[J]. FOOD SCIENCE, 2021, 42(6): 223-228.
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[5] |
CHEN Fengxia, CAO Jun, LIU Yumei.
Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film
[J]. FOOD SCIENCE, 2021, 42(3): 219-226.
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[6] |
YANG Mei, ZHAI Xiaodong, HUANG Xiaowei, LI Qi, ZOU Xiaobo.
Rapid Determination of Beer Quality by Using Olfactory Visualization Technology
[J]. FOOD SCIENCE, 2021, 42(18): 225-231.
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[7] |
QIN Dan, HE Fei, FENG Shengbao, LI Hehe, ZHANG Ning.
Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods
[J]. FOOD SCIENCE, 2021, 42(16): 99-107.
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[8] |
ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei.
Analysis of Key Aroma Compounds in Kiwifruits
[J]. FOOD SCIENCE, 2021, 42(16): 118-124.
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[9] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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[10] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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[11] |
ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun.
Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea
[J]. FOOD SCIENCE, 2020, 41(6): 215-221.
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[12] |
FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua.
Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit
[J]. FOOD SCIENCE, 2020, 41(4): 185-192.
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[13] |
CHEN Ting, ZHAO Jiuyang, LIU Yumei.
Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film
[J]. FOOD SCIENCE, 2020, 41(3): 151-158.
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[14] |
YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei.
Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops
[J]. FOOD SCIENCE, 2020, 41(23): 83-90.
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[15] |
MA Shicheng, WANG Mengqi, LIU Chunmei, MA Wanjun, ZHU Yin, LIN Zhi, LÜ Haipeng.
Analysis of Volatile Composition and Key Aroma Compounds of Liupao Tea
[J]. FOOD SCIENCE, 2020, 41(20): 191-197.
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