| [1] |
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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| [2] |
MAO Biying, JIANG Jianqiao, LIU Pei’er, WANG Jiamin, ZHAO Jingru, PI Xirui, SUN Xiangyu, MA Tingting.
Unveiling Sensory Diversity: An Integrated Analysis of Quality and Aroma Characteristics of Five Actinidia arguta Varieties Using Intelligent Sensory Technologies and Volatile Metabolomics
[J]. FOOD SCIENCE, 2026, 47(9): 203-215.
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| [3] |
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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| [4] |
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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| [5] |
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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| [6] |
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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| [7] |
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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| [8] |
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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| [9] |
BO Wenqing, Kelsang Dekyi, ZHANG Yichen, ZHENG Linxi, GUO Dongbei, CHEN Xiaoxuan, PAN Lili, ZHENG Hanying, LI Hongwei.
Blackcurrant Attenuates D-Galactose-Induced Oxidative Damage in Mice through Regulating the Keap1-Nrf2/ARE Pathway
[J]. FOOD SCIENCE, 2026, 47(8): 250-258.
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| [10] |
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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| [11] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
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| [12] |
LIN Shiping, LI Panfeng, CHENG Bin, ZHAO Wei, GENG Jiaqi, SUN Yongjing, DING Yanxia.
Hypotensive Effect of Eucommia ulmoides Oliv. Seed Oil: Insights from the Perspectives of TLR4/NF-κB Signaling Pathway and Gut Microbiota
[J]. FOOD SCIENCE, 2026, 47(7): 199-210.
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| [13] |
WEI Mingzhu, LIN Zhiyuan, ZHONG Wanjing, PENG Jiakun, GAO Caixia, MIAO Xuan, XIAO Yu, DAI Weidong.
Comparative Analysis of Sensory Quality and Chemical Composition between Jinhua White Tea and Fu Brick Tea
[J]. FOOD SCIENCE, 2026, 47(7): 221-231.
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| [14] |
ZHANG Yingying, ZHANG Kaixin, WANG Haoren, ZHAO Liyuan, HAN Xueying, CHENG Chen, LI Ruicheng, ZHANG Yanlong, SHI Qianqian.
Quality Evaluation of Tree Peony and Herbaceous Peony Flower Teas Made from Different Cultivars
[J]. FOOD SCIENCE, 2026, 47(6): 226-241.
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| [15] |
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun.
Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint
[J]. FOOD SCIENCE, 2026, 47(6): 325-334.
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