| [1] |
GU Dandan, DONG Xue, ZHANG Jinxiu, LÜ Jianhua, LI Zhuang, QI Yonghao, WANG Li’an.
Production of Brown Rice Fermented by Ganoderma lucidum
[J]. FOOD SCIENCE, 2025, 46(12): 148-155.
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| [2] |
ZHAO Wenxiu, DU Rui, DU Xuerong, DONG Yushan, LI Chenlong, YAO Lili, HOU Yanru, ZHANG Jing, LUO Yulong.
Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3
[J]. FOOD SCIENCE, 2024, 45(18): 242-249.
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| [3] |
LI Ke, ZHANG Yixue, WANG Yanqiu, ZHAO Dianbo, ZHAO Yingying, CHEN Bo, WANG Yu, DU Manting, BAI Yanhong.
Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions
[J]. FOOD SCIENCE, 2024, 45(16): 177-187.
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| [4] |
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi.
Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 211-220.
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| [5] |
DUAN Huping, KOU Yuxing, ZHOU Sheng, WEN Yuxiu, GAO Yuan, YU Xiuzhu.
Effects of Different Exogenous Substances on Free Radical Change during Linseed Oil Oxidation at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(19): 36-42.
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| [6] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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| [7] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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| [8] |
XUE Hongkun, LIU Chenghai, LIU Chai, XU Hao, QIN Qingyu, SHEN Liuyang, ZHENG Xianzhe.
A Comparative Study of the Optimization of Microwave Extraction of Anthocyanins from Blueberry by Response Surface Methodology and Genetic Algorithm-Artificial Neural Network
[J]. FOOD SCIENCE, 2018, 39(16): 280-288.
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| [9] |
CHENG Xinfeng, HANG Hua, XIAO Ziqun.
Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch
[J]. FOOD SCIENCE, 2018, 39(13): 310-316.
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| [10] |
WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong.
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
[J]. FOOD SCIENCE, 2017, 38(7): 1-5.
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| [11] |
SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai.
Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential
[J]. FOOD SCIENCE, 2017, 38(18): 251-258.
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| [12] |
BAO Ying, MA Yue, LI Yashuang, ZHANG Yunqin, WU Yuan, LIU Chunlan.
Structure Identification and Free Radical Scavenging Activity of Polysaccharide from Fruit Bodies of Leucopaxillus giganteus
[J]. FOOD SCIENCE, 2016, 37(6): 71-76.
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| [13] |
LI Shunfeng, LI Jing, WANG Anjian, WEI Shuxin, TIAN Guangrui.
Effects of Hot Air Pretreatment on Physiological and Biochemical Properties of Fresh-Cut Agaricus bisporus during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(24): 285-291.
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| [14] |
WANG Danli, MA Xiaobin, WANG Wenjun, ZOU Mingming, DING Tian, LIU Donghong.
Progress in High Frequency Ultrasound and Its Application for Degradation and Modification in Food Industry
[J]. FOOD SCIENCE, 2016, 37(21): 279-284.
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| [15] |
SUN Hongxia, CHEN Jianguang.
Protective Effect of Schisandrin B on Myocardial Ischemia/Reperfusion Injury in Rats
[J]. FOOD SCIENCE, 2016, 37(1): 203-207.
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