| [1] |
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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| [2] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [3] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [4] |
HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan.
Construction of Skin Collagen Film and Its Application in Food Packaging
[J]. FOOD SCIENCE, 2026, 47(9): 380-390.
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| [5] |
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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| [6] |
ZHANG Fuhao, LING Yun, LIU Tong, WANG Xiujuan, SONG Yanling, XU Xiuli.
New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium
[J]. FOOD SCIENCE, 2026, 47(5): 315-323.
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| [7] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [8] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
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| [9] |
ZHANG Kaiqi, ZHA Li, CHE Xin, WANG Lihong.
Near-Infrared Spectroscopy Combined with Support Vector Regression Optimized by Hybrid Strategy Improved Dung Beetle Optimizer for Real-Time Monitoring of the Contents of Multiple Components during Counter-Current Extraction of Curcumin
[J]. FOOD SCIENCE, 2026, 47(4): 172-179.
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| [10] |
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an.
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
[J]. FOOD SCIENCE, 2026, 47(4): 209-218.
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| [11] |
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min.
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review
[J]. FOOD SCIENCE, 2026, 47(4): 315-324.
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| [12] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [13] |
ZHU Yuanyuan, YANG Tianyi, DU Jungang, MA Sihan, CHEN Yanju, LIU Hairong, YE Zunyi, YAN Zhongjun, HUANG Zhibin, YU Zifeng, YANG Qunqing, WU Jian.
Rapid and Accurate On-Site Detection of Genetically Modified Maize and Soybean Based on Loop-Mediated Isothermal Amplification and CRISPR/Cas System
[J]. FOOD SCIENCE, 2026, 47(2): 21-29.
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| [14] |
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng.
Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour
[J]. FOOD SCIENCE, 2026, 47(2): 234-240.
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| [15] |
JI Xinxing, JI Chenfeng.
Research Progress on Green Manufacturing Technologies for Polysaccharides
[J]. FOOD SCIENCE, 2026, 47(10): 433-452.
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