| [1] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
|
| [2] |
CHEN Haoxuan, LIU Yiping, LIU Xue, ZHOU Wei, YANG Renqin, CHEN Dawei, ZHANG Chenchen, GUAN Chengran.
Antibacterial Effects of High-Molecular-Mass Metabolites from Lacticaseibacillus rhamnosus
[J]. FOOD SCIENCE, 2026, 47(9): 138-146.
|
| [3] |
GUO Jing, HUANG Xiao, SHENG Xiaohong, WANG Xin, XUE Sijia.
Comparative Analysis of Bacterial Community Structures and Functions in Chaste Honey Produced by Sympatric Apis cerana and Apis mellifera
[J]. FOOD SCIENCE, 2026, 47(9): 147-154.
|
| [4] |
KANG Chengxia, QIN Hui, JIA Junjie , ZHANG Suyi, AO Zonghua, CAI Xiaobo, CHEN Ji.
Differences and Correlations between Physicochemical Properties and Microbial Communities of Baijiu Pit Mud with Different Sensory Characteristics
[J]. FOOD SCIENCE, 2026, 47(6): 182-191.
|
| [5] |
ZHANG Yingying, ZHANG Kaixin, WANG Haoren, ZHAO Liyuan, HAN Xueying, CHENG Chen, LI Ruicheng, ZHANG Yanlong, SHI Qianqian.
Quality Evaluation of Tree Peony and Herbaceous Peony Flower Teas Made from Different Cultivars
[J]. FOOD SCIENCE, 2026, 47(6): 226-241.
|
| [6] |
LI Nianzu, LI Yunfei, LI Rongfang, YAO Yuling, YANY Yingchun, WANG Feng.
Composition and Differential Metabolic Pathway Analysis of Endophytic Microbial Communities in Chaenomeles speciosa (Sweet) Nakai from Different Genuine Production Areas
[J]. FOOD SCIENCE, 2026, 47(5): 141-150.
|
| [7] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei, QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
|
| [8] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
|
| [9] |
HUANG Zhiguo, XU Keyu, DENG Jie, XIE Jun, WEI Chunhui.
Analysis of the Differences in Bacterial Community Structure of Different Grades of Pit Mud for Nongxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(3): 131-138.
|
| [10] |
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei.
Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2026, 47(3): 222-231.
|
| [11] |
LI Tianyu, CHEN Hua, ZHENG Yanyan, ZUO Jinhua, WANG Yunxiang, FENG Xinyi, WANG Zhengrong.
Effect of Ozone Treatment on Postharvest Microbial Diversity and Nutritional Quality of Fresh Sweet-Waxy Corn during Storage
[J]. FOOD SCIENCE, 2026, 47(3): 283-292.
|
| [12] |
ZHANG Chao.
Research Progress on the Aging Mechanism and Biological Activity of Dried Tangerine Peel
[J]. FOOD SCIENCE, 2026, 47(3): 415-426.
|
| [13] |
LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages
[J]. FOOD SCIENCE, 2026, 47(2): 259-269.
|
| [14] |
HE Peng, WANG Xiaoyu, ZHANG Tao, SONG Haiyun, CHEN Xi, ZHANG Xiufen, TANG Xiuhua, TU Xinghao, QIN Jian, WANG Wenlin.
Effect of Sodium Dehydroacetate Treatment on the Preservation and Endophyte Community Composition of Macadamia Nut
[J]. FOOD SCIENCE, 2025, 46(9): 295-302.
|
| [15] |
REN Tingting, YAN Pei, SHAN Qimuge, TANG Ping, TAN Yi, LI Bingbing, YIN Xuezhong, CHEN Shuangyu, ZENG Dagang, HOU Yuxiang, LU Jun.
Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing
[J]. FOOD SCIENCE, 2025, 46(7): 151-161.
|