| [1] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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| [2] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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| [3] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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| [4] |
ZHANG Huanhuan, GENG Yuhuan, LI Guoji, WANG Guoshu, YANG Junmei, XIE Jingming.
Effects of Wheat Germ on Physicochemical Properties and Antioxidant Activities of Chinese Traditional High-Salt Diluted Soy Sauce
[J]. FOOD SCIENCE, 2019, 40(4): 108-115.
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| [5] |
LIANG Yexing, ZHANG Ling, LI Xue, ZHANG Huanhuan, XIONG Jiayan, ZHANG Xuemei, GAO Feihu, YANG Shixiong.
Changes in Color and Texture of Shuidouchi, a Chinese Traditional Fermented Soybean Product, during Fermentation Process
[J]. FOOD SCIENCE, 2019, 40(18): 137-143.
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| [6] |
ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie.
Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts
[J]. FOOD SCIENCE, 2019, 40(17): 190-195.
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| [7] |
LIN Wanling, DING Mo, YANG Xianqing, WANG Jinxu, LI Laihao, ZHAI Honglei, WU Yanyan, MA Xuejun.
Effect of Steam Cooking Combined with Water Extract from Perilla Leaves on the Quality of Prepared Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage
[J]. FOOD SCIENCE, 2019, 40(13): 237-244.
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| [8] |
WANG Bin, YANG Dawei, LI Zongjun.
A Comparative Study on the Flavor Quality of Two Kinds of Dried Areca Nut
[J]. FOOD SCIENCE, 2019, 40(12): 245-252.
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| [9] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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| [10] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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| [11] |
LI Guijie, ZHANG Jing, SUN Peng, QIAN Yu, ZHAO Xin.
Apoptosis-Inducing Effect and Underlying Mechanism of Aroma Components from Douchi on Human Nasopharyngeal Carcinoma CNE-1 Cells
[J]. FOOD SCIENCE, 2018, 39(23): 161-169.
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| [12] |
EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng.
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
[J]. FOOD SCIENCE, 2017, 38(9): 138-142.
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| [13] |
YANG Yilei, LI Mengdan, LIU Jin, CHEN Lili, JIANG Liwen.
Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product
[J]. FOOD SCIENCE, 2017, 38(24): 34-39.
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| [14] |
LU Jun, ZHANG Jiaqi, LUO Dan, WANG Jun, REN Yanyan, LI Zhonghai.
Antioxidant Activity of Methanol Extract and Its Fractions from Spine Grape (Vitis davidii Fo?x.) Peel
[J]. FOOD SCIENCE, 2017, 38(23): 87-93.
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| [15] |
ZHU Xiaofang, YANG Kai, ZHAO Yuhong.
Comparison of Active Component Contents and Antioxidant Properties among Different Parts and Varieties of Flat European Hazelnut
[J]. FOOD SCIENCE, 2017, 38(19): 130-136.
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