| [1] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
ZHANG Junlei, WANG Teng, LIANG Qing, ZHANG Wenbin, WANG Ran, HUANG Aixiang, WEI Guangqiang.
Structural Properties and Transport Mechanism of the Signaling Molecule AI-2 Transporter GXS4 of Limosilactobacillus fermentum
[J]. FOOD SCIENCE, 2026, 47(6): 89-98.
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| [3] |
TIAN Haibing, SHENG Yingying, NAN Mina, LIN Yueqi, XUE Huali, BI Yang.
Effects of pH and Metal Ions on the Interaction between Aptamers and Ochratoxin A Studied by Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(5): 62-70.
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| [4] |
ZHANG Jiayuan, FENG Biyun, LI Lingyan, YANG Xinhui, KONG Yaling, WANG Suping, LI Ming, XU Guanghui.
Molecular Mechanism of Ethanol Extract from Hippocampus abdominalis in Improving Hyperuricemia in Mice
[J]. FOOD SCIENCE, 2026, 47(5): 162-173.
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| [5] |
WEN Miao, MA Liangyu, YU Hang, SU Qian, JIANG Nan, MENG Xiangchen.
Chelation and Absorption Mechanisms of Polysaccharide-Iron Complexes: The Impact of Structural Modification on Iron Bioavailability
[J]. FOOD SCIENCE, 2026, 47(4): 365-376.
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| [6] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [7] |
JI Hongfei, HAN Xiao, YANG Qiuning, LU Yihan, JIANG Yanjun, DONG Xiaodan, DING Wenjie, JI Haiyu.
Immunomodulatory Activity of Xylan Palmitate from Suillus luteus through Lactobacillus Enrichment in the Gut
[J]. FOOD SCIENCE, 2026, 47(4): 139-150.
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| [8] |
DU Linqian, LI Dan, SHA Junqi, YANG Siyi, YAO Xiaolin.
Research Progress on the Anti-skin Photoaging Mechanism of Oral Collagen Hydrolysate and Strategies for Promoting Its Absorption
[J]. FOOD SCIENCE, 2026, 47(1): 346-357.
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| [9] |
HUANG Lei, HAN Lihua, WANG Kai, LIU Yang, PANG Bo, MA Wenlong, YIN Boxing, CHEN Xia, HUANG Yujun, GU Ruixia.
Recent Advances in Food-Derived Antioxidant Peptides and Their Role in Improving Cardiovascular Health
[J]. FOOD SCIENCE, 2026, 47(1): 377-391.
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| [10] |
ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang.
Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment
[J]. FOOD SCIENCE, 2025, 46(8): 124-130.
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| [11] |
WANG Guoxiu, ZHANG Qi, LU Jia, WANG Zhaohui, DU Zhenxia.
Recent Progress in the Application of High Resolution Mass Spectrometry for Screening Migrating Substances from Food Contact Materials
[J]. FOOD SCIENCE, 2025, 46(7): 346-356.
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| [12] |
WEI Guangqiang, WANG Teng, XU Ziqi, WANG Yuzhu, ZHANG Wenbin, LI Xinglun, HUANG Aixiang.
Structural and Functional Characterization of the Signaling Molecule Autoinducer-2 Synthesis Enzyme S-Ribosylhomocysteinase in Limosilactobacillus fermentum
[J]. FOOD SCIENCE, 2025, 46(7): 135-142.
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| [13] |
MA Yan, LI Yuxing, LI Bailiang.
Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt
[J]. FOOD SCIENCE, 2025, 46(5): 134-141.
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| [14] |
DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua.
Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk
[J]. FOOD SCIENCE, 2025, 46(5): 236-244.
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| [15] |
YIN Tong, AN Meiling, LIANG Zhixuan, LU Yanzhuan, SUN Hailong, NI Yongqing.
Comparative Analysis of Genetic Differences and Probiotic Characteristics of Human Gut-Dwelling Ligilactobacillus ruminis in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2025, 46(3): 11-19.
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