[1] |
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong.
Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach
[J]. FOOD SCIENCE, 2024, 45(4): 225-231.
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[2] |
HENG Xinrui, WANG Tianliang, YAO Yunping, LI Changmo.
Analysis of Characteristic Flavor Components in Cold-Pressed Flaxseed Oil
[J]. FOOD SCIENCE, 2024, 45(2): 211-217.
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[3] |
DAI Haomin, ZHANG Lingzhi, LIANG Yilin, WANG Zhihui, WANG Ying, CAO Shixian, RONG Jiefeng, SUN Weijiang, CHEN Zhidan.
Analysis of Flavor Characteristics and Characteristic Components of White Tea Made from Oolong Tea Cultivars
[J]. FOOD SCIENCE, 2024, 45(2): 229-239.
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[4] |
LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan.
Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea
[J]. FOOD SCIENCE, 2024, 45(2): 248-257.
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[5] |
WANG Lilei, YANG Yanqin, XIE Jialing, MIAO Yiwen, WANG Qiwei, JIANG Yongwen, DENG Yuliang, TONG Huarong, YUAN Haibo.
Aroma Quality Evaluation of High-Quality and Quality-Deficient Black Tea by Electronic Nose Coupled with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(2): 274-282.
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[6] |
ZHOU Yunfei, SUN Zhiqiang, DU Qingxin, WANG Zhiyong, WANG Lu, DU Hongyan, DU Lanying.
Effect of Steam Explosion on the Aroma Characteristics of Tea Produced from Tender and Mature Leaves of Eucommia ulmoides Analyzed Using Electronic Nose and Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(1): 91-100.
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[7] |
YANG Yuansi, KUN Jirui, DAI Hongwei, TONG Huarong.
Changes in Aroma Compounds and Selected Precursors of Sun-Dried Green Tea during Processing
[J]. FOOD SCIENCE, 2024, 45(1): 133-142.
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[8] |
HAN Haoying, WANG Yadong, HAN Zhaosheng, WANG Bei, FU Cuixia, ZHAO Shuang, QIAO Linya, YAO Huan.
Analysis of Sensory Characteristics and Aroma-Active Substances of Milk from Different Farms Using Check-All-That-Apply and Gas Chromatography-Mass Spectrometry-Olfactometry
[J]. FOOD SCIENCE, 2024, 45(1): 143-149.
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[9] |
ZHAO Penghao, SHANG Jiacui, CHEN Yuhan, DUAN Bofan, MENG Xiangchen.
A Review of Structural Characteristics and Structure-Function Relationship of Two-Peptide (Class IIb) Bacteriocins
[J]. FOOD SCIENCE, 2023, 44(9): 170-176.
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[10] |
ZHANG Donghao, CAI Yanpei, LAO Fei, WU Jihong.
Research Progress on the Relationship between Rice Protein and Eating Quality
[J]. FOOD SCIENCE, 2023, 44(9): 270-277.
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[11] |
ZHAO Yuhang, YIN Wenting, WANG Xuede, ZHU Xinliang, HU Peng.
Effect of Microwave Pretreatment of Sesame Seeds on the Flavor, Nutrition and Safety of Sesame Oil
[J]. FOOD SCIENCE, 2023, 44(9): 47-57.
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[12] |
QIAO Tongtong, ZHU Lixia.
Aroma Threshold and Binary Synergy of Furanone, 5-Methylfurfural and 3-Methylthiopropanol in Msalais Wine
[J]. FOOD SCIENCE, 2023, 44(8): 176-183.
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[13] |
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng.
Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea
[J]. FOOD SCIENCE, 2023, 44(8): 194-200.
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[14] |
BA Lingzhen, WANG Bo, LEI Chunni, WANG Huijun, ZHANG Zhen, ZHOU Xiaoping, LI Jixin, JIANG Yumei.
Correlation Analysis of Amino Acids and Amino Acid-Derived Aroma Compounds of Chinese Kushui Rose Petals with Planting Locations
[J]. FOOD SCIENCE, 2023, 44(8): 277-283.
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[15] |
LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo.
Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(6): 235-243.
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