| [1] |
YE Dongqing, LI Jiemin, YANG Ying, LI Yuxiang, RAO Chuanyan, ZHANG Kaixuan, WU Cuiqiong,LI Changbao, ZANG Xiaomin, HUANG Xiaochuan.
Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine
[J]. FOOD SCIENCE, 2026, 47(1): 219-227.
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| [2] |
ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu.
Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars
[J]. FOOD SCIENCE, 2025, 46(8): 178-188.
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| [3] |
YANG Zhibo, ZHANG Zihan, HE Yixuan, ZHU Chenglin, HU Bin.
Effect of Fermentation Using Whole Kiwifruit on Volatile Compounds in Kiwifruit Wine Explored by Gas Chromatography-Ion Mobility Spectrometry and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(21): 203-212.
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| [4] |
CHEN Qiuzhu, XIE Hanyi, HE Jiaojiao, WU Fang, WANG Chunxiao.
Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols
[J]. FOOD SCIENCE, 2024, 45(10): 158-166.
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| [5] |
WANG Lei, WANG Chunguang, LIU Yaran, GU Peishan, LIU Jiani, WANG Liwei, ZHU Baoqing.
Accurate Determination of Aldehydes, Ketones and Furans in Non-grape Wines by Headspace-Solid-Phase Microextraction Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(16): 353-361.
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| [6] |
WANG Fei, WANG Xiaoyu, ZHAO Qinghao, ZHAO Yuefan, LIU Yan, DU Guorong, ZHAO Pengtao.
Research Progress on Aroma-Enhancing Techniques for Fruit Wine Brewing: A Review
[J]. FOOD SCIENCE, 2023, 44(13): 244-252.
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| [7] |
DENG Haixia, GUO Chenchen, LI Erhu.
Research Progress on Regulation Mechanism of Acetic Acid Metabolism in Saccharomyces cerevisiae and Breeding of Low Acetic Acid-Producing Strains
[J]. FOOD SCIENCE, 2023, 44(13): 183-192.
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TIAN Huaixiang, XIONG Juanjuan, YU Haiyan, CHEN Chen, LOU Xinman.
Biotransformation and Biological Regulation Mechanism of Aroma Compounds in Fruit Wine: A Review
[J]. FOOD SCIENCE, 2022, 43(19): 36-47.
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| [9] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang.
Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine
[J]. FOOD SCIENCE, 2021, 42(6): 256-264.
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| [10] |
YIN Xuelin, GONG Lijuan, ZHONG Wu, LI Erhu.
Effect of Mixed Fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the Aroma of Kiwifruit Wine
[J]. FOOD SCIENCE, 2021, 42(22): 216-223.
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| [11] |
ZHANG Wenmin, FANG Taisong, WANG Xiang, GENG Fanglin, LIU Qing, DONG Qingli.
Microbial Interaction Modeling in Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(1): 277-283.
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| [12] |
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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| [13] |
CHEN Hongmei, WANG Shasha, YIN Henan, DONG Zhe, YUAN Chunlong,.
Effects of Different Fermentation Methods on the Quality of Wines Made from Wild Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(4): 233-240.
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| [14] |
ZHANG Wenwen, BAI Mengyang, WU Zufang, WENG Peifang, MIAO Yingjie.
Research Progression in Mixed Culture Fermentation of Fruit Wine with Yeasts
[J]. FOOD SCIENCE, 2018, 39(19): 252-259.
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| [15] |
XIANG Jinle, LUO Lei, MA Liping, ZHANG Binbin, FAN Jinling, ZHU Wenxue.
Fermentation and Organic Acid Composition of Wine and Vinegar from Chaenomeles sinensis Fruits
[J]. FOOD SCIENCE, 2016, 37(23): 191-195.
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