| [1] |
TONG Wenhua, WANG Hui, ZHANG Yadong, CHENG Wei, CHEN Bo, LI Yiyun, YANG Ying, HUANG Dan, SHEN Yi, LUO Huibo.
Multi-omics Analysis of the Mechanisms of Tetramethylpyrazine Synthesis in Bacillus siamensis and Its Impact on Baijiu Flavor
[J]. FOOD SCIENCE, 2026, 47(2): 113-123.
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| [2] |
LEI Qinghe, LIU Fengru.
Multi-scale Structural Characteristics of Resistant Starch and Its Metabolic Regulation and Nutritional Intervention in Type 2 Diabetes Mellitus
[J]. FOOD SCIENCE, 2025, 46(21): 304-316.
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| [3] |
XIANG Yumeng, WU Qi, REN Haiwei, TIAN Yaqin, GUO Xiaopeng, LIU Qiankui, WANG Yayu.
Molecular Identification and Bioactivity Screening of Six Wild Strains of Morchella sextelata
[J]. FOOD SCIENCE, 2025, 46(13): 86-93.
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| [4] |
LIAO Boqun, HE Junbao, WANG Xirui, CHEN Fang, ZHANG Yawei.
Effect of NaCl Treatment on Intramuscular Collagen Characteristics and Related Endogenous Enzyme Activities of Beef during 72 h Postmortem
[J]. FOOD SCIENCE, 2024, 45(13): 67-74.
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| [5] |
OU Wei, YANG Ruqing, ZHANG Lingjing, SUN Lechang, WENG Ling, LIU Guangming, CAO Minjie.
Changes in the Quality of the Adductor Muscle of Crassostrea gigas during Cold Storage
[J]. FOOD SCIENCE, 2023, 44(5): 179-186.
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| [6] |
YIN Hanliang, LIU Yang, TAN Yisheng, SUN Junhua, JIANG Liwen, DU Qiu.
Identification of Dominant Spoilage Bacteria in Chicken Feet with Pickled Peppers and Analysis of Their Spoilage Capacity
[J]. FOOD SCIENCE, 2023, 44(16): 312-317.
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| [7] |
HOU Ran, DOU Lu, REN Qin, ZHANG Min, ZHANG Yue, XIE Junkang, Aodengtuya, GUO Yueying, SU Lin, ZHAO Lihua, JIN Ye.
Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging
[J]. FOOD SCIENCE, 2023, 44(12): 181-188.
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| [8] |
ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping.
Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits
[J]. FOOD SCIENCE, 2022, 43(7): 191-201.
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| [9] |
LIN Hengxun, HE Xingxing, ZHANG Chengyun, GUAN Wenqiang.
Effects of Superchilling Storage on Postmortem Quality of Pork and Enzyme Activities Involved in Glycolytic Pathway
[J]. FOOD SCIENCE, 2022, 43(3): 187-193.
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| [10] |
LIANG Lijing, WANG Songtao, JIA Junjie, FENG Zongyun.
Relationship between Grain Quality Traits and Fermentation Quality of Xiaoqu Liquor from Different Hulless Barley Cultivars
[J]. FOOD SCIENCE, 2022, 43(23): 27-33.
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| [11] |
FAN Zhanqing, LIU Xiaoting, WEI Zhen, WANG Zheren, WANG Yanan, GAO Xin, MIN Weihong.
Construction of a Novel Mutant of Aspartate Kinase and Characterization of Its Enzymatic Properties
[J]. FOOD SCIENCE, 2022, 43(2): 62-69.
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| [12] |
GAO Xin, LIU Yuzhe, JIANG Zeyuan, ZENG Qi, LIU Shimeng, LIU Xiaoting, MIN Weihong.
Progress in the Research of Synthetic Biology in Construction of Engineered Microorganisms
[J]. FOOD SCIENCE, 2022, 43(15): 256-264.
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| [13] |
HAN Yujiao, DENG Juan, ZHAO Chunfang, HU Qianqian, REN Man, GU Youfang, JIN Erhui, LI Shenghe.
Effect of Boron on the Microstructure, Digestive Enzyme Activity, Barrier Function and Antioxidant Function of Rat Ileum
[J]. FOOD SCIENCE, 2022, 43(13): 80-88.
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| [14] |
JIANG Xiaoxia, ZHU Yanwen, ZHOU Lili, ZHAO Nan, LIU Ling, YUE Xiqing, BAI Bing.
Preparation of Tomatidine and Its Inhibitory Effect on Acetylcholinesterase
[J]. FOOD SCIENCE, 2022, 43(1): 14-21.
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| [15] |
HU Zhihe, CHENG Kaili, LU Dingqiang, XUE Lu, JIA Lingyun, ZHAO Xufei.
Relationship between Changes in the Activity and Fluorescence Intensity of Lactase Induced by Ultrahigh Pressure Treatment
[J]. FOOD SCIENCE, 2022, 43(1): 111-118.
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