[1] |
GU Xiaomin, TONG Chuan, HAN Yanchao, CHEN Hangjun, GAO Haiyan.
Diversity of Free Amino Acids among Different Lotus Rhizomes
[J]. FOOD SCIENCE, 2022, 43(4): 183-189.
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[2] |
HU Yanbo, WANG Siqi, SHI Zenghui, ZHAI Liyuan, ZHAO Jun.
Immunomodulatory Effect and Mechanism of Soluble Acidic Polysaccharides from Soybean Dregs on RAW264.7 Cells
[J]. FOOD SCIENCE, 2022, 43(3): 169-177.
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[3] |
CAO Weichao, ZHANG Binle, Omedi Jacob OJOBI, HUANG Jing, CHEN Cheng, ZOU Qibo, HUANG Weining, LI Ning, GAO Tiecheng.
Nutritional and Baking Characteristics of Black Bean-Wheat Bran Sourdough Bread Fermented by Functional Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2022, 43(2): 142-150.
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[4] |
ZHANG Kaihua, ZANG Mingwu, ZHAO Hongjing, LI Dan, ZHANG Zheqi, LI Xiaoman, ZHANG Shunliang, ZHAO Bing, WANG Shouwei.
Supervisory Regulations and Standards for Vegetarian Meat in China and Other Countries: Comparative Analysis and Enlightenments
[J]. FOOD SCIENCE, 2022, 43(1): 298-305.
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[5] |
CHEN Fangfang, Hu Meng, Zhang Chao, Wu Yuehan, Xu Longquan, Gao Zhiming, Fang Yapeng.
Progress in Preparation and Application of Natural Polysaccharide Microgels
[J]. FOOD SCIENCE, 2022, 43(1): 240-249.
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[6] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[7] |
CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong.
Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells
[J]. FOOD SCIENCE, 2021, 42(5): 115-121.
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[8] |
SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun.
Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(5): 187-192.
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[9] |
LUO Jingyang, LU Baiyi.
Research and Analysis of Food Big Data Technology Based on Bibliometrics
[J]. FOOD SCIENCE, 2021, 42(5): 278-287.
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[10] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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[11] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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[12] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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[13] |
LU Ran, WANG Bingzhi, TIAN Yingzi.
Analysis and Comprehensive Evaluation of Amino Acid Compositions of Apricot Seed Kernels from Different Cultivars
[J]. FOOD SCIENCE, 2021, 42(24): 229-235.
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[14] |
ZHOU Pengcheng, ZHANG Liming, CUI Yan, SONG Jingxin, NIE Linran, ZHENG Zhiqiang, LU Jike, KANG Caicai, HAN Peipei, JIA Shiru, HAO Limin.
Comparative Analysis of Nutrients in Fruiting Bodies and Cultured Mycelia of Fomitopsis pinicola
[J]. FOOD SCIENCE, 2021, 42(24): 159-165.
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[15] |
DU Runfeng, XU Yongjiang, LIU Yuanfa.
Development and Application of Oilomics
[J]. FOOD SCIENCE, 2021, 42(23): 349-354.
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