| [1] |
ZHAO Lili, WANG Jihong, LU Chenxi, SHI Guanying, ZHANG Le, JIANG Pengfei, WANG Zhaogai.
Effect of Different Packaging Materials on the Quality of Toona sinensis Powder Analyzed by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2024, 45(7): 252-262.
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| [2] |
ZHANG Hao, GU Siyuan, DENG Jing, ZHOU Jianqin, TANG Yingming, YI Yuwen.
Analysis of Differences in Flavor Characteristics among Different Grades of Stir-Fried Pixian Broad Bean Paste by SPME-GC-MS and GC-IMS
[J]. FOOD SCIENCE, 2024, 45(7): 172-181.
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| [3] |
HE Wanlin, SHI Lu, LIN Menghua, LI Yahui, LIANG Ying, ZHANG Zhiyong.
Quality Analysis of ‘Akizuki’ Pear Fruit (Pyrus pyrifolia) from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2024, 45(5): 118-125.
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| [4] |
WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao.
Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS
[J]. FOOD SCIENCE, 2024, 45(4): 183-196.
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| [5] |
ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua.
Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough
[J]. FOOD SCIENCE, 2024, 45(3): 110-116.
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| [6] |
zhou jisong shang wei Deng-Feng PENG Chun QianDENG Wei-Ping JIN.
Component migration of Camellia storage proteins during the extraction process and their functional properties
[J]. FOOD SCIENCE, 2024, 45(11): 0-0.
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| [7] |
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Rapid determination of residual and migration of 7 isocyanates in food composite packaging bags by ultra-high performance convergence chromatography
[J]. FOOD SCIENCE, 2024, 45(11): 0-0.
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| [8] |
WU Jinyuan, LIANG Zijian, LI Shenghua, FU Shuyong, YANG Wen’an, GAO Xiangyang.
Effect of Five Functional Sweeteners on the Quality of Lotus Paste Filling
[J]. FOOD SCIENCE, 2023, 44(8): 62-70.
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| [9] |
LIN Yanjuan, ZHOU Danrong, FANG Zhizhen, CHEN Wenguang, YE Xinfu.
Comparative Analysis of the Effect of Pre-Harvest Bagging and Non-Bagging Treatment on Fruit Quality of ‘Younai’ Plum by UPLC-MS/MS and GC-IMS
[J]. FOOD SCIENCE, 2023, 44(8): 247-256.
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| [10] |
FENG Fengzhen, ZHENG Mingjing, HONG Tao, LI Zhipeng, DU Xiping, ZHU Yanbing, NI Hui, JIANG Zedong.
In Vitro Pro-angiogenic Activity of Porphyran Prepared from Porphyra yezoensis in Human Umbilical Vein Endothelial Cells (HUVECs) Model
[J]. FOOD SCIENCE, 2023, 44(7): 1-9.
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| [11] |
ZHANG Jianhui, ZHANG Mengqi, CAI Shijia, JIANG Kaili, MA Luoluo, MA Qianyun, WANG Jie, SUN Jianfeng, WANG Wenxiu.
Analysis of the Differences in Major Bioactive Components and Flavor Characteristics of Toona sinensis Buds from Six Production Areas
[J]. FOOD SCIENCE, 2023, 44(6): 336-343.
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| [12] |
JIN Wengang, ZHAO Ping, JIANG Pengfei, LIU Junxia.
Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2023, 44(6): 277-284.
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| [13] |
YANG Zhipeng, ZHAO Wen, WEI Xixi, LIU Weifeng, ZHANG Lei, SUN Jia, WAN Sheng, WANG Lina, WANG Shujing, LI Jiangui.
Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2023, 44(6): 285-291.
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| [14] |
BAO Yuting, SUN Yue, LI Xueling, LIANG Jin.
Effect of Chuzhou Chrysanthemum Powder on Dough Properties and Flavor and Antioxidant Activity of Bread
[J]. FOOD SCIENCE, 2023, 44(4): 107-114.
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| [15] |
LIN Ruirong, YUAN Hongfei, ZHONG Xiaoqing, TANG Shengchun, WU Juanjuan, GUO Zebin.
Effects of Different Cooking Processes on Nutrients and Flavor Substances of Fotiaoqiang, Steamed Abalone with Shark’s Fin and Fish Maw in Broth
[J]. FOOD SCIENCE, 2023, 44(4): 240-246.
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