| [1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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| [2] |
TIAN Xiaoling, WANG Xiaoxi.
Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling
[J]. FOOD SCIENCE, 2021, 42(9): 275-282.
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| [3] |
NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng.
Progress in Research on Microbial Inulosucrase and Its Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 260-266.
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| [4] |
ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan.
Progress in Application of Intelligent Packaging Technologies in Food Supply Chain
[J]. FOOD SCIENCE, 2021, 42(7): 336-344.
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| [5] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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| [6] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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| [7] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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| [8] |
ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan.
Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection
[J]. FOOD SCIENCE, 2021, 42(5): 314-320.
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| [9] |
ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, WEI Danyang, MA Zhuang, QIN Lei, DONG Xiuping.
Effect of Frying Methods on the Eating Quality of Coregonus peled Meat
[J]. FOOD SCIENCE, 2021, 42(4): 72-79.
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| [10] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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| [11] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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| [12] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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| [13] |
ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing.
Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(2): 218-226.
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| [14] |
HU Qian, ZHANG Jiukai, HAN Jianxun, XING Ranran, LIU Han, CHEN Ying.
Comparative Analysis of the Glyceride Compositions of Pressed and Extracted Camellia Seed Oil Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(2): 235-240.
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| [15] |
XU Bingbing, ZHANG Jiukai, ZHAO Guiming, HAN Jianxun, HU Jing, XING Ranran, WANG Wei, CHEN Ying.
Authentication of Sea Buckthorn Oil Based on Non-targeted Metabolomics
[J]. FOOD SCIENCE, 2021, 42(18): 246-253.
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