| [1] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [2] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [3] |
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, DENG Chao, ZHANG Yong, OUYANG Mengyun, JIN Longxin, LI Wenge.
Quality Changes and Bacterial Community Analysis of Lemon-Flavored Boneless Chicken Feet Irradiated with 60Co-γ Ray
[J]. FOOD SCIENCE, 2026, 47(9): 281-290.
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| [4] |
ZHANG Yuanhao, YAN Haiyang, WEI Ziyu, CHENG Qianwei, HU Yongzhi, HUANG Guangwei, LI Qinghao, CHEN Tong.
Discrimination of Early Mold Deterioration Stages in Rice during Storage Based on Multi-source Spectral Information Fusion
[J]. FOOD SCIENCE, 2026, 47(9): 324-332.
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| [5] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
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| [6] |
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.
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| [7] |
QIAN Xiao, WANG Leilei.
Practical Challenges and Improvement Pathways for Internal Reporting System in Food Safety
[J]. FOOD SCIENCE, 2026, 47(9): 411-420.
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| [8] |
YU Haiqi, YAO Bingxu, WANG Xinlu, WANG Yudan, WANG Meng.
Puerarin-Loaded Liposomes Alleviate Deoxynivalenol-Induced Ferroptosis in Neuronal Cells
[J]. FOOD SCIENCE, 2026, 47(9): 8-17.
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| [9] |
CHENG Hao, CHI Yuanlong, HUANG Lunjie.
Nanozymatic Food Analysis: Technical Principle and Recent Progress
[J]. FOOD SCIENCE, 2026, 47(9): 18-35.
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| [10] |
SUN Xiaoyan, ZHOU Changmin, WANG Dongyan, KONG Liyan, ZHANG Honghong.
Research Progress in Functionalized Up-Conversion Nanoparticles-Based Optical Sensors for Antibiotic Detection in Foods
[J]. FOOD SCIENCE, 2026, 47(9): 36-43.
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| [11] |
WANG Yan, YU Xinxin, LI Dehai, DONG Wenjiang.
Identification of Key Astringent Phenolic Acids in Coffee and Their Interaction Mechanism with Salivary Proteins
[J]. FOOD SCIENCE, 2026, 47(9): 52-62.
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| [12] |
ZHAO Yu, CHEN Xin.
Image Segmentation Technique for Chicken Feet Deboning Areas Based on the Lightweight SCFL-YOLO Model
[J]. FOOD SCIENCE, 2026, 47(9): 63-74.
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| [13] |
WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene
[J]. FOOD SCIENCE, 2026, 47(9): 95-105.
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| [14] |
YE Wenxin, HE Jiaxin, Vivian Montero ALEJO, YANG Meiyan.
Cloning, Expression and Activity Analysis of Four Bacteriophage Lysins
[J]. FOOD SCIENCE, 2026, 47(9): 128-137.
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| [15] |
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.
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