[1] |
REN Yanfang, XUE Yuhao, TIAN Dan, HE Junyu, ZHANG Liming, WU Qing, LIU Shu.
Synergistic Effect of Salicylic Acid and Nitric Oxide Treatment on Quality and Antioxidant Activity in Postharvest Mango Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 151-159.
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[2] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[3] |
ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang.
Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(5): 288-295.
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[4] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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[5] |
NING Yawei, FU Yunan, HE Jianzhuo, HOU Linlin, WANG Zhixin, XIAO Xiang, WANG Shijie, JIA Yingmin.
Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid on Escherichia coli
[J]. FOOD SCIENCE, 2021, 42(3): 77-84.
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[6] |
GUAN Jiaqi, LIANG Shengnan, CHEN Qingxue, ZHAO Lina, XIE Qinggang, HUO Guicheng, LI Bailiang.
Screening for and Biological Characterization of Bifidobacterium infantis Capable of Promoting Proliferation of Human Fetal Colon Epithelial Cells
[J]. FOOD SCIENCE, 2021, 42(18): 86-94.
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[7] |
HU Yihua, WANG Xingyan, ZHANG Wuxia, YUE Aiqin, DU Weijun, ZHAO Jinzhong, LI Peng.
Structural Characterization and Antioxidant and Immunoregulatory Activity of Glycoproteins from Black Soybeans
[J]. FOOD SCIENCE, 2021, 42(17): 19-26.
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[8] |
WANG Sitong, ZHANG Tong, JIN Man, QU Guoqiang, SUN Xueting, FU Hengfang, LIU Libo, LI Chun.
Synergistic Inhibition Mechanism of Reuterin and Catechin against Streptococcus mutans
[J]. FOOD SCIENCE, 2021, 42(1): 67-72.
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[9] |
GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei.
Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate
[J]. FOOD SCIENCE, 2020, 41(8): 256-261.
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[10] |
HAO Shuai, LI Shuang, WANG Jing, WU Tingting, ZHANG Jiawen, WANG Chengtao.
RNA-seq Transcriptomic Analysis of Phycocyanin in Regulating the Inhibition of Non-small Cell Lung Cancer Cells
[J]. FOOD SCIENCE, 2020, 41(5): 93-101.
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[11] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[12] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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[13] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing.
Recent Progress in Fe2+/Fe3+ Chelating Peptides Derived from Foods
[J]. FOOD SCIENCE, 2020, 41(23): 329-337.
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[14] |
ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan.
Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(22): 8-14.
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[15] |
LI Xiuping, OUYANG Jian, ZHOU Fang, HUANG Jian’an, LIU Zhonghua.
Recent Advances in Research on Functional Components in Tea that Can Prevent Cardiovascular Disease
[J]. FOOD SCIENCE, 2020, 41(21): 311-320.
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