| [1] |
TIAN Wenmao, GAO Yue, WANG Ni, LIU Yixue, XU Yu, BI Yang, WANG Yi, LI Yongcai.
Postharvest Calcium Propionate Treatment Promotes Wound Healing in Carrot Taproots by Enhancing Phenylpropanoid Metabolism and Reactive Oxygen Species Levels
[J]. FOOD SCIENCE, 2026, 47(7): 314-321.
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| [2] |
ZHANG Jiayuan, FENG Biyun, LI Lingyan, YANG Xinhui, KONG Yaling, WANG Suping, LI Ming, XU Guanghui.
Molecular Mechanism of Ethanol Extract from Hippocampus abdominalis in Improving Hyperuricemia in Mice
[J]. FOOD SCIENCE, 2026, 47(5): 162-173.
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| [3] |
HUANG Jiayi, LU Yunhui, HUANG Fang, WU Weitong, WANG Langhong, XIONG Jie, HUANG Yanyan.
Mechanism of Action of Limosilactobacillus fermentum FOSU-YHD19 in Alleviating Hyperuricemia
[J]. FOOD SCIENCE, 2026, 47(3): 161-168.
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| [4] |
CAI Yuzhen, JIN Xin, BI Jinfeng, XIE Yitong, REN Haiwei.
Synergistic Effect of Pectin-Calcium Ion-Sugar Combination on the Hardening of Low-Sugar Preserved Kiwifruit
[J]. FOOD SCIENCE, 2026, 47(1): 69-76.
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| [5] |
YU Hang, WEN Miao, MA Liangyu, JIANG Nan, MENG Xiangchen.
Screening of Lactic Acid Bacteria for Their Calcium Enrichment Capacity and Structural Characteristics of Calcium-Enriched Bacteria
[J]. FOOD SCIENCE, 2026, 47(1): 114-121.
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| [6] |
WANG Fei, ZHOU Weitong, Liang Liting, ZHANG Chengfeng, YANG Xiaohui, ZHANG Yi, HOU Leiping, SHI Yu.
Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato
[J]. FOOD SCIENCE, 2025, 46(9): 11-19.
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| [7] |
HAN Dong, ZHANG Jiahui, JIANG Zhengqiang, CHANG Chang.
Structural Characterization and Anti-hyperuricemic Activity of Exopolysaccharides Secreted by Lactiplantibacillus plantarum-30
[J]. FOOD SCIENCE, 2025, 46(9): 148-155.
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| [8] |
WEN Jing, YIN Chaomin, FAN Xiuzhi, SHI Defang, YAO Fen, YU Wei, GAO Hong.
Research Progress on the Mechanisms by Which Natural Active Ingredients from Edible and Medicinal Fungi Regulate Uric Acid Metabolism
[J]. FOOD SCIENCE, 2025, 46(7): 328-336.
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| [9] |
MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe.
Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals
[J]. FOOD SCIENCE, 2025, 46(6): 142-155.
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| [10] |
LIN Xiaojie, WANG Ying, LIANG Lijie, WANG Peixin, YAN Jinxian, LIANG Zhangcheng, HE Zhigang, LI Weixin.
Xanthine Oxidase Inhibitory Peptide from Distiller’s Grains: Virtual Screening and Uric Acid-Lowering Effect
[J]. FOOD SCIENCE, 2025, 46(24): 200-207.
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| [11] |
FANG Beicheng, LU Lu, WANG Yifan, ZHAO Minjie, FENG Fengqin, WANG Jing.
Investigation of the Hypouricemic Effects and Active Constituents of Mulberry Fruit Aqueous Extract Using Zebrafish as an Animal Model and Molecular Docking
[J]. FOOD SCIENCE, 2025, 46(20): 180-187.
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| [12] |
HUANG Shuzhen, LI Na, WEI Qijie, ZHANG Leyan, LI Yun, DUAN Sufang, HAO Jingyu, SITU Wenyou, CHEN Jinyao.
Protective Effect of Vitamin D3 Combined with Calcium against Injury in a Caco-2 Cell Model of the Intestinal Barrier
[J]. FOOD SCIENCE, 2025, 46(20): 233-241.
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| [13] |
CHEN Wei, ZHOU Junjun, CHEN Yachun, JIA Yingmin, MA Aijin.
Purification, Physicochemical Properties, and Epitope Analysis of Sarcoplasmic Calcium-Binding Protein from Penaeus vannamei
[J]. FOOD SCIENCE, 2025, 46(2): 30-37.
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| [14] |
MA Zhihe, WANG Ruixue, WANG Junguo.
Recent Progress in Understanding the Mechanism of Action of Lactic Acid Bacteria in Promoting Calcium Absorption in the Human Body
[J]. FOOD SCIENCE, 2025, 46(17): 335-344.
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| [15] |
LIU Jitong, WANG Xinyi, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei.
Proteomics Analysis of the Regulatory Mechanism of the Calcium-Independent Phospholipase A2 Activity of Peroxiredoxin 6 on Beef Tenderization
[J]. FOOD SCIENCE, 2025, 46(11): 20-28.
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