| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
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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| [3] |
JIANG Donglei, ZHANG Sidi, XU Yang, WANG Ke, WANG Lifeng.
A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase
[J]. FOOD SCIENCE, 2026, 47(9): 333-340.
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| [4] |
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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| [5] |
LIU Qi, CHEN Siyang, HAN Xiaoqian, LI Shuting, HAN Feifei.
Research Progress in Bile Acid Receptor-Mediated Improvement of Intestinal Health by Natural Products
[J]. FOOD SCIENCE, 2026, 47(9): 391-399.
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| [6] |
LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui.
Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier
[J]. FOOD SCIENCE, 2026, 47(9): 106-115.
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| [7] |
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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| [8] |
YANG Jiaxiang, LIU Yuan, HE Dongxu.
1,2,3,4,6-Penta-O-galloyl-β-D-glucose Ameliorates Endothelial Injury in Hypertensive Mice by Affecting eNOS Phosphorylation: A Mechanistic Study
[J]. FOOD SCIENCE, 2026, 47(9): 179-189.
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| [9] |
SUN Tingting, XU Haonan, ZHANG Fang, WU Wei, CUI Can, YUAN Xiaoyong, CUI Yu, CHE Yan, SHAO Junxian, CHEN Hao, YU Hao.
Preparation and Characterization of Anemarrhena asphodeloides Bge. Polysaccharides and Their Effects on Brain Tissue and Gut Microbiota in Aging Mice
[J]. FOOD SCIENCE, 2026, 47(9): 190-202.
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| [10] |
WANG Yueping, QIN Xinxue, CHEN Yazhong, NI Dejiang, CHEN Yuqiong.
Comparative Study on the Broken Black Tea Processing Suitability of Different Tea Varieties in Spring and Summer
[J]. FOOD SCIENCE, 2026, 47(8): 43-51.
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| [11] |
GUO Xiang, CUI Yu, YAN Jing, ZHAO Chunyan, LEI Shuwen, GONG Jiashun, PENG Chunxiu.
Pu-erh Tea Theabrownin Regulates Lipid Metabolism and Circadian Rhythm
[J]. FOOD SCIENCE, 2026, 47(8): 195-206.
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| [12] |
ZHAO Yao, QIAO Ming, HU Junping, YANG Jianhua.
Mechanistic Study of Lycium ruthenicum Polysaccharides in Ameliorating Diabetes Complicated by Metabolic Dysfunction-Associated Steatotic Liver Disease in Mice Based on the Gut-Liver Axis
[J]. FOOD SCIENCE, 2026, 47(8): 225-239.
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| [13] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [14] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [15] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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