| [1] |
GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui.
Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk
[J]. FOOD SCIENCE, 2026, 47(7): 394-405.
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| [2] |
ZHANG Xuan, ZHAO Wenyan, ZHU Xuan, WU Yingjie, ZHAO Yating, FAN Yaqing, ZHANG Xinqi.
High-oxygen Treatment Alleviates Browning in Postharvest Prune Fruits by Modulating Reactive Oxygen Species and Phenolic Metabolism
[J]. FOOD SCIENCE, 2026, 47(6): 283-291.
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| [3] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
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| [4] |
YE Dongqing, LI Jiemin, YANG Ying, LI Yuxiang, RAO Chuanyan, ZHANG Kaixuan, WU Cuiqiong,LI Changbao, ZANG Xiaomin, HUANG Xiaochuan.
Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine
[J]. FOOD SCIENCE, 2026, 47(1): 219-227.
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| [5] |
ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu.
Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars
[J]. FOOD SCIENCE, 2025, 46(8): 178-188.
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| [6] |
HONG Chen, GUO Lina, ZHANG Xinyan, OUYANG Ningning, WU Ping, MA Haile.
Transcriptomics Analysis of the Mechanism Underlying the Synthesis of Phenolic Compounds in Fresh-Cut Red Cabbage under Ultrasound Stress
[J]. FOOD SCIENCE, 2025, 46(14): 37-48.
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| [7] |
TU Chaoyi, ZOU Sijin, YUAN Fang.
Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads
[J]. FOOD SCIENCE, 2025, 46(12): 84-91.
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| [8] |
ZHOU Tang, WANG Ji, QIAO Wenhao, LIN Zhiqi, ZHU Hongbo, CHANG Yue, HU Weiyan, ZHANG Rongping, CHEN Xinglong.
Phenols from Vaccinium dunalianum Wight: Secondary Mass Spectrometry Fragmentation and Neuroprotective Effect
[J]. FOOD SCIENCE, 2024, 45(23): 140-149.
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| [9] |
YANG Zhibo, ZHANG Zihan, HE Yixuan, ZHU Chenglin, HU Bin.
Effect of Fermentation Using Whole Kiwifruit on Volatile Compounds in Kiwifruit Wine Explored by Gas Chromatography-Ion Mobility Spectrometry and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(21): 203-212.
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| [10] |
CUI Xingyue, LIU Xinping, QIN Sijun, TAN Hui, LI Bin.
Effect of Induced Germination of Alicyclobacillus acidoterrestris on the Quality of Ultra-high Pressure Treated ‘Hanfu’ Apple Juice during Storage
[J]. FOOD SCIENCE, 2024, 45(19): 216-226.
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| [11] |
BAO Jiayi, YU Xinyu, ZHU Meifei, LU Yuanyuan, LI Shanshan, HU Fuliang.
Research Progress in the Effect and Mechanism of Propolis Polyphenols in Alleviating High Fat Diet-Induced Non-alcoholic Fatty Liver Disease
[J]. FOOD SCIENCE, 2024, 45(19): 332-341.
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| [12] |
MA Qian, ZHANG Lutao, LU Lu, JIN Bo, LIU Fei, LI Yingping, CHE Zhangbin, MI Jia, YAN Yamei.
Progress in Research and Application of Phenols and Their Derivatives from Lycium barbarum L.
[J]. FOOD SCIENCE, 2024, 45(17): 316-325.
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| [13] |
CHEN Qiuzhu, XIE Hanyi, HE Jiaojiao, WU Fang, WANG Chunxiao.
Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols
[J]. FOOD SCIENCE, 2024, 45(10): 158-166.
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| [14] |
SU Kexin, ZHAO Yuhong.
Different Solvent Extracts from By-products of Corylus heterophylla Fisch. × Corylus avellana L.: Bioactivity Evaluation and Phenolic Composition Analysis by Ultra-high Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(1): 32-41.
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| [15] |
OU Kaiyu, PANG Jianlong, ZHANG Yimin, DONG Pengcheng, LUO Xin, MAO Yanwei.
A Review of the Antimicrobial Activity of Natural Phenolic Compounds and Their Applications in Meat and Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 358-366.
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