| [1] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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| [2] |
BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong.
Effect of Suantangzi Sourdough on the Quality of Bread
[J]. FOOD SCIENCE, 2021, 42(2): 135-142.
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| [3] |
TAN Suhui, LU Haiqiang, CHEN Wei, ZHANG Lijuan, TIAN Hongtao, GU Xinxi.
Identification, Enzymatic Characterization and Transcriptomic Analysis of a Mannanase-Producing Thermophilic Fungus
[J]. FOOD SCIENCE, 2021, 42(18): 65-72.
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| [4] |
MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong.
Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms
[J]. FOOD SCIENCE, 2021, 42(17): 307-316.
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| [5] |
GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing.
Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage
[J]. FOOD SCIENCE, 2021, 42(15): 206-212.
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| [6] |
LI Ping, YANG Ting, ZHOU Hui, NIE Wen, XU Baocai, WANG Zhaoming, CHEN Shuntong.
Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review
[J]. FOOD SCIENCE, 2021, 42(11): 278-283.
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| [7] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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| [8] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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| [9] |
YU Zhuzhu, LIN Hong, WANG Jingxue.
Predictive System of Microbial Growth on Atlantic Salmon during Storage
[J]. FOOD SCIENCE, 2020, 41(9): 139-144.
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| [10] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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| [11] |
LIU Yu, ZHAO Mengbin, YU Haokun, YANG Li, Lü Bing, WANG Qingling.
Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage
[J]. FOOD SCIENCE, 2020, 41(7): 198-202.
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| [12] |
WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin.
Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics
[J]. FOOD SCIENCE, 2020, 41(5): 1-7.
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| [13] |
SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei.
Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(3): 24-29.
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| [14] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
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| [15] |
LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng.
Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions
[J]. FOOD SCIENCE, 2020, 41(21): 338-350.
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