期刊信息/Journal information
未来食品学报（英文）/Journal Journal of Future FoodsCSCD
收录年代
Human milk flavor:an overview of odor composition,influencing factors,and flavoromics techniques
Ziyue Gao;Xiaomei Zhang;Xiaojia Liu;Minghui Zhang;Xing Li;Junying Zhao;Weicang Qiao;Lijun Chen505-518
Advances in data mining for food flavor analysis:a comprehensive review of techniques,applications and future directions
Qihan Wu;Jiawen Yuan;Jie Zhou;Shuai Yu;Xing Xin;Jin Liu;Xiaohui Cui519-532
A review of deep learning models for food flavor data analysis
Jiawen Yuan;Qihan Wu;Jie Zhou;Shuai Yu;Xing Xin;Jin Liu;Xiaohui Cui533-544
Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor
Shengnan Wang;Chunyu Li;Zhiyong Cui;Wenli Wang;Yuan Liu545-553
Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China
Jinhui Jiang;Shuaiqi Ji;Guoyang Pan;Xinyu Tao;Feiyu An;Qu Liu;Junrui Wu;Rina Wu554-564
Characterizing the potential of late-and ice-harvest apple from the Loess Plateau area of China to make ice ciders:from the view of phytochemicals and aromas
Junjun Zhai;Yu Yang;Fei Wang;Guangxin Cui;Yangjun Zou;Yurong Guo;Huixia Zhou;Xiaoyu Wang;Pengtao Zhao565-576
Insights into yeast on amino acid metabolism,volatile compound evolutions,and sensory development during the processing of dry-cured ham
Danni Li;Jinxuan Cao;Changyu Zhou;Tianmeng Zhang;Ying Wang;Jing Zhu;Chao Chen;Tao Jiang;Qiang Xia;Yangying Sun;Daodong Pan577-588
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
Didem Şahingil;Yasemin Gökçe;Ali Adnan Hayaloğlu589-603
Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice
Xuedan Cao;Yi Li;Shuangyang Chen;Bing Xu;Tao Feng;Mengfan Zhang;Lifang Sun;Xiamin Lü604-616
Correlation between microbial community,physicochemical properties,and characteristic flavor compounds of Yangjiang douchi
Xiaoli Jiang;Donghui Luo;Huiyan Zhao;Meizhen Xu;Xingzhou Xia;Gaofeng Feng;Jianxu Chen;Jinying Deng;Guixian Wu;Chunxia Zhou617-630
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