Most Popular Papers*
Review of the active function of birch juice and its product development
XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun
Innovative food packaging through the integration of intangible cultural heritage handicrafts and intelligent visual design
LIU Yajuan, XU Heng, QI Yanling, and CAI Hui
Mechanism of flavor formation and its influencing factors in marinated meat products
LU Hui, LI Hui, DENG Na, LIN Fei, and WANG Jianhui
Research progress of adulteration identification indexes for camellia seed oil
ZHANG Xiaofei and PENG Xinyan
Research progress on the main nutritional active components and health functions of hickory
GAO Junlong, WANG Chunxiao, GAO Fei, HE Kan, JIN Chao, WU Weijie, and DENG Yangyong
Recent advances in multimodal sensory data fusion techniques for intelligent evaluation of wine flavor quality
ZHONG Hua, MENG Ping, GUO Jingjing, ZHANG Ang, and TIAN Ling
Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil
WANG Peng, ZHU Kai, MA Jianlin, TANG Yeting, and SHI Zibin
Research progress on effects of processing techniques on mulberry leaf tea quality
LIANG Xiuhua, MA Huanyan, ZHANG Tanjie, LI Lamei, and LIN Jie
Functional properties and influencing factors of multigrain recombinant rice
CAI Qingfeng, LIN Xingzhu, LIU Jingxue, GAO Tingting, SUN Jianjun, and ZHU Yanyuan
* Based on the average number of full-text downloads per day since the paper was posted.