| [1] |
LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang.
Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi
[J]. FOOD SCIENCE, 2026, 47(7): 290-301.
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| [2] |
GU Dandan, DONG Xue, ZHANG Jinxiu, LÜ Jianhua, LI Zhuang, QI Yonghao, WANG Li’an.
Production of Brown Rice Fermented by Ganoderma lucidum
[J]. FOOD SCIENCE, 2025, 46(12): 148-155.
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| [3] |
LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2025, 46(12): 75-83.
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| [4] |
ZHANG Shushu, ZHANG Juhua, LUO Yixuan, LAI Huiting, YU Jiewei, LIU Wei.
Preparation, Characterization and Storage Stability of Vitis davidii Foex. Anthocyanin Microcapsules with Tannin as Co-pigment
[J]. FOOD SCIENCE, 2024, 45(19): 15-25.
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| [5] |
ZHAO Wenxiu, DU Rui, DU Xuerong, DONG Yushan, LI Chenlong, YAO Lili, HOU Yanru, ZHANG Jing, LUO Yulong.
Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3
[J]. FOOD SCIENCE, 2024, 45(18): 242-249.
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| [6] |
LI Ke, ZHANG Yixue, WANG Yanqiu, ZHAO Dianbo, ZHAO Yingying, CHEN Bo, WANG Yu, DU Manting, BAI Yanhong.
Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions
[J]. FOOD SCIENCE, 2024, 45(16): 177-187.
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| [7] |
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi.
Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 211-220.
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| [8] |
LIANG Xuerong, LU Zhenkang, MAO Xiaoying, WU Qingzhi, ZHANG Jian.
Purification, Identification and Antioxidant Activity of Antioxidant Peptides from Chickpea Protein Hydrolysate
[J]. FOOD SCIENCE, 2023, 44(4): 209-216.
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| [9] |
SONG Conghui, GUO Shuihuan, SHI Xiaoqiang, ZHANG Hanbin, WU Jiakai, ZHAN Lijuan.
Research Progress on the Regulatory Effect of Melatonin on Postharvest Preservation of Fruits and Vegetables
[J]. FOOD SCIENCE, 2023, 44(3): 228-236.
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| [10] |
XIAO Yuxin, WANG Nan, WANG Jing, TAN Bi’e.
A Review of the Bioactivity and Gut Health Benefits of Ellagic Acid and Its Metabolites, Urolithins
[J]. FOOD SCIENCE, 2022, 43(9): 275-284.
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| [11] |
YANG Hujun, ZUO Feng, WANG Kun, XU Xinyu, ZHANG Huimin, JIA Bin.
Preparation and Physicochemical Properties of Phenolic Acid-Citrus Pectin Copolymers by Free Radical-Mediated Grafting
[J]. FOOD SCIENCE, 2022, 43(24): 60-66.
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| [12] |
HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin.
Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production
[J]. FOOD SCIENCE, 2022, 43(14): 199-207.
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| [13] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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| [14] |
DUAN Huping, KOU Yuxing, ZHOU Sheng, WEN Yuxiu, GAO Yuan, YU Xiuzhu.
Effects of Different Exogenous Substances on Free Radical Change during Linseed Oil Oxidation at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(19): 36-42.
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| [15] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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