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1
Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis
Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis
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Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis

Shípĭn kēxué, 2024-03, Vol.45 (5), p.257-264 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230824-187

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2
Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression
Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression
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Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression

Shípĭn kēxué, 2024-02, Vol.45 (4), p.207-213 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230831-244

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3
Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream
Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream
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Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream

Shípĭn kēxué, 2023-08, Vol.44 (16), p.267-273 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20221012-117

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4
Effects of Different Pretreatment Methods on the Flavor of Elaeagnus angustifolia Fruit Evaluated by Gas Chromatography-Mass Spectrometry, Gas Chromatography-Olfactometry and Electronic Nose
Effects of Different Pretreatment Methods on the Flavor of Elaeagnus angustifolia Fruit Evaluated by Gas Chromatography-Mass Spectrometry, Gas Chromatography-Olfactometry and Electronic Nose
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Effects of Different Pretreatment Methods on the Flavor of Elaeagnus angustifolia Fruit Evaluated by Gas Chromatography-Mass Spectrometry, Gas Chromatography-Olfactometry and Electronic Nose

Shípĭn kēxué, 2023-03, Vol.44 (6), p.327-335 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220514-188

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5
Identification of Honey Adulterated with Syrup by Raman Spectroscopy and Chemometrics
Identification of Honey Adulterated with Syrup by Raman Spectroscopy and Chemometrics
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Identification of Honey Adulterated with Syrup by Raman Spectroscopy and Chemometrics

Shípĭn kēxué, 2024-01, Vol.45 (1), p.254-260 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230323-230

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6
Fast Quantification of Phosphorus in Crude Soybean Oil by Near-Infrared Spectroscopy
Fast Quantification of Phosphorus in Crude Soybean Oil by Near-Infrared Spectroscopy
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Fast Quantification of Phosphorus in Crude Soybean Oil by Near-Infrared Spectroscopy

Shípĭn kēxué, 2023-12, Vol.44 (24), p.316-322 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230822-158

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7
Identification of Panax notoginseng Powders from Different Root Parts Using Electronic Nose and Gas Chromatography-Mass Spectrometry
Identification of Panax notoginseng Powders from Different Root Parts Using Electronic Nose and Gas Chromatography-Mass Spectrometry
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Identification of Panax notoginseng Powders from Different Root Parts Using Electronic Nose and Gas Chromatography-Mass Spectrometry

Shípĭn kēxué, 2023-10, Vol.44 (20), p.321-329 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20221129-332

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8
Analysis of Volatile Characteristic Flavors of Three Aroma Types of Shanzhuang Laojiu by Sensory Quantitative Descriptive Analysis and Gas Chromatography-Mass Spectrometry
Analysis of Volatile Characteristic Flavors of Three Aroma Types of Shanzhuang Laojiu by Sensory Quantitative Descriptive Analysis and Gas Chromatography-Mass Spectrometry
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Analysis of Volatile Characteristic Flavors of Three Aroma Types of Shanzhuang Laojiu by Sensory Quantitative Descriptive Analysis and Gas Chromatography-Mass Spectrometry

Shípĭn kēxué, 2023-05, Vol.44 (10), p.291-299 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220821-241

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9
Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data
Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data
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Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data

Shípĭn kēxué, 2023-03, Vol.44 (6), p.311-319 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220513-174

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10
Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
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Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis

Shípĭn kēxué, 2023-03, Vol.44 (6), p.277-284 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220507-082

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11
Detection of the Degree of Natural Mildew of Camellia oleifera Fruit Using Visible/Near Infrared, Mid- and Short-Wave Near Infrared Spectroscopy
Detection of the Degree of Natural Mildew of Camellia oleifera Fruit Using Visible/Near Infrared, Mid- and Short-Wave Near Infrared Spectroscopy
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Detection of the Degree of Natural Mildew of Camellia oleifera Fruit Using Visible/Near Infrared, Mid- and Short-Wave Near Infrared Spectroscopy

Shípĭn kēxué, 2023-02, Vol.44 (4), p.272-277 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20211226-293

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12
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
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
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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

Shípĭn kēxué, 2024-02, Vol.45 (4), p.183-196 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230510-090

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13
Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
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Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Shípĭn kēxué, 2023-12, Vol.44 (24), p.269-276 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230408-074

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14
Differences in Chemical Flavor and Sensory Characteristics of Sauce-Flavor Baijiu from Different Regions
Differences in Chemical Flavor and Sensory Characteristics of Sauce-Flavor Baijiu from Different Regions
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Differences in Chemical Flavor and Sensory Characteristics of Sauce-Flavor Baijiu from Different Regions

Shípĭn kēxué, 2023-06, Vol.44 (12), p.235-243 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220822-260

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15
Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry
Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry
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Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry

Shípĭn kēxué, 2023-06, Vol.44 (12), p.306-314 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220901-019

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16
Using Automatic Thermal Desorption Gas Chromatography-Mass Spectrometry to Detect Dynamic Changes of Environmental Volatile Components in Tieguanyin Oolong Tea during Fine Manipulation
Using Automatic Thermal Desorption Gas Chromatography-Mass Spectrometry to Detect Dynamic Changes of Environmental Volatile Components in Tieguanyin Oolong Tea during Fine Manipulation
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Using Automatic Thermal Desorption Gas Chromatography-Mass Spectrometry to Detect Dynamic Changes of Environmental Volatile Components in Tieguanyin Oolong Tea during Fine Manipulation

Shípĭn kēxué, 2023-04, Vol.44 (8), p.201-211 [Peer Reviewed Journal]

ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220511-144

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17
偏最小二乘回归法分析藏鸡胸肉质地特性
偏最小二乘回归法分析藏鸡胸肉质地特性
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偏最小二乘回归法分析藏鸡胸肉质地特性

食品科学, 2022-10, Vol.43 (19), p.48-57 [Peer Reviewed Journal]

Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20210726-297

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18
How test equipment errors affect least-squares fits. (tech briefs)
How test equipment errors affect least-squares fits. (tech briefs)
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How test equipment errors affect least-squares fits. (tech briefs)

Machine design, 1988-07, Vol.60 (17), p.98

COPYRIGHT 1988 Penton Media, Inc., Penton Business Media, Inc. and their subsidiaries ;Copyright Penton Media, Inc. Jul 21, 1988 ;ISSN: 0024-9114 ;EISSN: 1944-9577 ;CODEN: MADEAP

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19
ASSESSING THE ECOLOGICAL STATUS OF A MEDITERRANEAN RIVER: BENTHIC INVERTEBRATES AND DIATOMS AS COMPLEMENTARY BIOINDICATORS
ASSESSING THE ECOLOGICAL STATUS OF A MEDITERRANEAN RIVER: BENTHIC INVERTEBRATES AND DIATOMS AS COMPLEMENTARY BIOINDICATORS
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ASSESSING THE ECOLOGICAL STATUS OF A MEDITERRANEAN RIVER: BENTHIC INVERTEBRATES AND DIATOMS AS COMPLEMENTARY BIOINDICATORS

Limnetica (València, Spain), 2020-01, Vol.39 (1), p.299 [Peer Reviewed Journal]

Copyright Asociación Ibérica de Limnología 2020 ;ISSN: 0213-8409 ;EISSN: 1989-1806 ;DOI: 10.23818/limn.39.20

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20
GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化
GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化
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GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化

食品科学, 2023-08, Vol.44 (16), p.267-273 [Peer Reviewed Journal]

Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20221012-117

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