| [1] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
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| [2] |
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong.
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
[J]. FOOD SCIENCE, 2025, 46(20): 14-25.
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| [3] |
REN Chuanying, HONG Bin, ZHANG Shan, YUAN Di, FENG Junran, SHAN Shan, ZHANG Jingyi, GUAN Lijun, LI Bo, HUANG Wengong, LU Shuwen.
Research Progress on Nutritional Characteristics, Taste Quality Improvement and Functional Evaluation of Germinated Brown Rice
[J]. FOOD SCIENCE, 2025, 46(1): 284-292.
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| [4] |
GAO Qi, DUAN Wenhan, PENG Xue, WANG Ning, LU Yating, ZHANG Qian, XUE Youlin.
Effects of Different Selenium Enrichment Methods on the Antioxidant Activity of Sweet Potato Leaf Proteins
[J]. FOOD SCIENCE, 2024, 45(9): 29-35.
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| [5] |
WANG Zhiwei, LI Qian, ZHANG Min.
Physicochemical Properties and Antioxidant Activity in Vitro of Selenium-Enriched Pea Seedling Powder
[J]. FOOD SCIENCE, 2024, 45(6): 8-14.
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| [6] |
YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang.
Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
[J]. FOOD SCIENCE, 2024, 45(22): 180-188.
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| [7] |
ZHANG Yaoqi, QIAN Weidong, FU Linglin, WANG Yanbo, ZHANG Qiaozhi.
Effect of Anaerobic Treatment on Bioactive Properties of Yellow Tea and Metabolomic Analysis of Its Promoting Effect on γ-Aminobutyric Acid Enrichment
[J]. FOOD SCIENCE, 2023, 44(6): 65-73.
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| [8] |
FU Rao, LIANG Zhe, WEN Xin, NI Yuanying.
Ameliorative Effect and Mechanism of Cerasus humilis (Bge.) Sok on Insomnia in Mice
[J]. FOOD SCIENCE, 2023, 44(21): 151-158.
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| [9] |
CHEN Yiting, TANG Jing, MENG Xianwei, WANG Chunfei, JIN Peng, ZHENG Yonghua.
Effect of Adenosine Triphosphate Treatment on Quality Maintenance of Fresh-Cut Cucumber
[J]. FOOD SCIENCE, 2023, 44(21): 159-174.
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| [10] |
XIA Minghui, ZHANG Shen, ZHAO Yunfeng, WANG Ying, HE Fan, CHEN Fahe, LIN Yifen, CHEN Fuquan.
Exogenous γ-Aminobutyric Acid Delays Chilling Injury of Harvested Kiwifruit and Relates with Reactive Oxygen Species Metabolism
[J]. FOOD SCIENCE, 2023, 44(19): 198-219.
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| [11] |
YOU Wanli, TANG Jing, LI Tianrong, ZHU Jingfang, JIN Peng, ZHENG Yonghua.
Effect of Cutting Methods on Quality and Bioactive Compound Contents in Fresh-Cut Hami Melon
[J]. FOOD SCIENCE, 2022, 43(9): 175-180.
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| [12] |
ZHU Jingfang, TANG Jing, YOU Wanli, LI Tianrong, JIN Peng, ZHENG Yonghua.
Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce
[J]. FOOD SCIENCE, 2022, 43(7): 174-181.
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| [13] |
HU Jiaman, HUANG Caihuan, ZHENG Jie, OU Shiyi, LI Ruiyang, OU Juanying.
Efficacy and Mechanism of Action of Amino Acids in Eliminating Methylglyoxal and Formaldehyde
[J]. FOOD SCIENCE, 2022, 43(4): 32-38.
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| [14] |
HAN Wenna, LI Xigui, LIU Huan, LI Mi, JIN Dengpeng, MIAO Huichun, LI Zhongyi, ZHU Siyu, LIU Chunhong.
Comparative Analysis of Health-Benefiting Components in Selenium-Enriched and Non-Selenium-Enriched Amaranthus caudatus L.
[J]. FOOD SCIENCE, 2021, 42(22): 208-215.
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| [15] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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