期刊信息/Journal information
食品科学与人类健康（英文）/Journal Food Science and Human WellnessCSCDCSTPCD
收录年代
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage
Lirong Xu;Gangcheng Wu;Jianhua Huang;Hui Zhang;Qingzhe Jin;Xingguo Wang;P.140-150
Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model
Mingcheng Zhang;Xiaocao Zhao;Dengyong Liu;Guan Wang;P.275-282
Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
Junmiao Zhang;Hengjun Du;Ning Ma;Lei Zhong;Gaoxing Ma;Fei Pei;Hui Chen;Qiuhui Hu;P.183-191
Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress,modulation of inflammatory cytokines,NF-κB,MAPK and gut microbiota composition
Lingyu Li;Ning Qiu;Yaqi Meng;Chenyan Wang;Yoshinori Mine;Russell Keast;Vincent Guyonnet;P.312-323
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P.I0003-I0007
Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
Hongxiu Fan;Hongcheng Liu;Wenyi Li;Wenjing Su;Dawei Wang;Shanshan Zhang;Tingting Liu;Yanrong Zhang;P.254-265
Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
Dan Qin;Jiawen Duan;Hehe Li;Fuping Zheng;Huan Cheng;Xingqian Ye;Baoguo Sun;P.79-88
Energy status regulated umami compound metabolism in harvested shiitake mushrooms(Lentinus edodes)with spores triggered to release
Rongrong Xia;Xuemei Zhao;Guang Xin;Libin Sun;Heran Xu;Zhenshan Hou;Yunting Li;Yafei Wang;P.303-311
Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup
Na Liu;Likang Qin;Laili Hu;Song Miao;P.45-56
Effect of cooking processes on tilapia aroma and potential umami perception
Danni Zhang;Charfedinne Ayed;Ian D.Fisk;Yuan Liu;P.35-44