| [1] |
WANG Shouwei, SUN Baoguo, LI Shilei, LI Yushuang, SUN Jinyuan, LI Yingying.
Development Status and Strategic Thinking of Cultivated Meat
[J]. FOOD SCIENCE, 2021, 42(15): 1-9.
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| [2] |
XING Chen, WANG Lijuan, WANG Xiaoqin.
Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review
[J]. FOOD SCIENCE, 2020, 41(5): 266-275.
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| [3] |
LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin.
Recent Advances in miRNA and Functional Foods against Ionizing Radiation
[J]. FOOD SCIENCE, 2020, 41(15): 295-300.
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| [4] |
XIE Si, ZHAO Xiaoyan, YANG Shuyu, LIU Qing, JI Li, LIU Ping, LIN Hongbin, CHE Zhenming, DING Wenwu.
Comparative Analysis of Natural and Thermostatic Post-fermentation Processes for Pixian Broad-bean Paste
[J]. FOOD SCIENCE, 2020, 41(10): 138-144.
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| [5] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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| [6] |
GUO Limin, ZHANG Wensheng, LI Shiming.
Progress in the Generation and Health Risks of Methylglyoxal in Foods and Methylglyoxal-Scavenging Agents from Natural Products
[J]. FOOD SCIENCE, 2018, 39(7): 263-269.
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| [7] |
WANG Jing, LI Bei, WANG Wenli, ZHANG Danni, LIU Yuan.
Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking
[J]. FOOD SCIENCE, 2018, 39(22): 15-19.
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| [8] |
WANG Qiang, LU Xiuyun, XIE Yuejie, REN Guili, LIU Qianqian, WANG Bo.
Rapid Determination of Squalene in Vegetable Oils by Ultra Performance Convergence Chromatography and Comparison with Ultra-Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2018, 39(20): 202-206.
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| [9] |
JIN Xin, ZANG Xixi, GE Yazhong, DENG Qianchun, GAO Qing, CHEN Peng, HUANG Fenghong.
Recent Progress in Studies and Development of Anti-visual Fatigue Functional Foods and Their Functional Components
[J]. FOOD SCIENCE, 2015, 36(3): 258-264.
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| [10] |
ZHU Lu, DONG Fu, FENG Xuqiao, WANG Jingjing, DU Yuhui, CHENG Cheng.
Comparative Antioxidant Activities of Anthocyanins Extracted from Purple Sweet Potato by Organic Solvent,Ultrasonic-Assisted and Microwave-Assisted Extraction
[J]. FOOD SCIENCE, 2015, 36(19): 83-88.
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| [11] |
GUANG Cuie, SHANG Jiangang, JIANG Bo, Franco MILANI, Robert Dick PHILLIPS, ZHANG Hailing.
Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis
[J]. FOOD SCIENCE, 2015, 36(17): 212-217.
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| [12] |
LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*.
Lactate Metabolic Flux Analysis and Metabolic Control Analysis: Quantitative Evaluation Method of Functional Foods
[J]. FOOD SCIENCE, 2015, 36(1): 185-190.
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| [13] |
WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*.
Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste
[J]. FOOD SCIENCE, 2015, 36(1): 59-63.
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| [14] |
SONG Dan-ping, ZHANG Hong, LI Qi.
Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques
[J]. FOOD SCIENCE, 2014, 35(3): 295-300.
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| [15] |
CHEN Rui, XU Xing-lian*, ZHOU Guang-hong, WANG Peng.
Goodness-of-Fit Comparison of Growth Models for the Total Bacterial Count in Vacuum-Packaged Chicken Breakfast Sausage
[J]. FOOD SCIENCE, 2014, 35(15): 113-117.
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