[1] |
XING Chen, WANG Lijuan, WANG Xiaoqin.
Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review
[J]. FOOD SCIENCE, 2020, 41(5): 266-275.
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[2] |
WANG Xinxi, DENG Yong.
Experience and Enlightenments Drawn from Comprehensive Management of Health and Functional Food Market in Japan
[J]. FOOD SCIENCE, 2020, 41(5): 331-337.
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[3] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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[4] |
LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang.
Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules
[J]. FOOD SCIENCE, 2020, 41(21): 58-65.
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[5] |
LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin.
Recent Advances in miRNA and Functional Foods against Ionizing Radiation
[J]. FOOD SCIENCE, 2020, 41(15): 295-300.
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[6] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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[7] |
LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling.
Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds
[J]. FOOD SCIENCE, 2019, 40(19): 52-59.
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[8] |
YUAN Tinglan, ZHU Wenting, CHEN Xianxin, LIU Wenqiang, ZHU Xuemei, XIONG Hua.
Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions
[J]. FOOD SCIENCE, 2018, 39(9): 1-6.
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[9] |
WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng.
Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method
[J]. FOOD SCIENCE, 2018, 39(9): 265-271.
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[10] |
GUO Limin, ZHANG Wensheng, LI Shiming.
Progress in the Generation and Health Risks of Methylglyoxal in Foods and Methylglyoxal-Scavenging Agents from Natural Products
[J]. FOOD SCIENCE, 2018, 39(7): 263-269.
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[11] |
CUI Chunli, ZHANG Hongchao, WANG Qiuling, JIANG Shanshan, ZHOU Xin, JIANG Lianzhou, HOU Juncai.
Effect of Heating Treatment on Physical and Oxidative Stability of Seed Oil Bodies from Diverse Oilseed Crops
[J]. FOOD SCIENCE, 2018, 39(3): 1-6.
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[12] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions
[J]. FOOD SCIENCE, 2018, 39(23): 93-99.
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[13] |
BAI Yunhui, WANG Guoyi, WEN Haichao, ZHANG Lei, NI Yuanying, LI Jingming.
Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil
[J]. FOOD SCIENCE, 2018, 39(10): 46-52.
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[14] |
LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang.
Acidic Catalysis and Antioxidant Activity of Sesamolin
[J]. FOOD SCIENCE, 2018, 39(10): 59-64.
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[15] |
PANG Guangchang, CHEN Qingsen, HU Zhihe, XIE Junbo.
On the Relationship between Food Nutrition and Immunometabolism
[J]. FOOD SCIENCE, 2018, 39(1): 1-15.
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