| [1] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
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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] |
JIANG Ling, LIU Zhenlei, ZHU Zhengming.
Synthetic Biology Design of Engineered Probiotics for Short-Chain Fatty Acid Production: from Metabolic Enhancement to Smart Regulation
[J]. FOOD SCIENCE, 2026, 47(10): 1-18.
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| [5] |
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia.
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2026, 47(10): 116-126.
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| [6] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [7] |
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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| [8] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [9] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [10] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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| [11] |
BO Zhihang, WANG Xinyu, YANG Zhenyu, ZHANG Guofang, DU Peng, LI Chun, LIU Libo.
Research Progress on Probiotics in Improving Mental Health of Older Adults
[J]. FOOD SCIENCE, 2025, 46(6): 392-401.
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| [12] |
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye.
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
[J]. FOOD SCIENCE, 2025, 46(6): 80-88.
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| [13] |
REN Wenrong, WANG Junguo.
Research Progress on the Effects of Stress Treatment and Exogenous Addition of Trehalose on the Spray Drying Resistance of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2025, 46(24): 335-342.
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| [14] |
NIE Yuanyang, ZHAO Xin, TI Anjing, QIAO Xuefeng, LI Bo.
Mechanism of Flammulina velutipes Fermented by Lactic Acid Bacteria in Attenuating Hyperlipidemia through Modulating the Interaction between the Gut Microbiota and Host Metabolism
[J]. FOOD SCIENCE, 2025, 46(23): 41-53.
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| [15] |
HAN Ying, YANG Yueran, LÜ Keying, ZHANG Changhui, MO Huiru, XIANG Qisen, YAO Yang, ZHU Yingying.
Effect of Heat-Moisture Treatment on the Nutritional Composition, Metabolite Composition, and in Vitro Probiotic Activity of Highland Barley
[J]. FOOD SCIENCE, 2025, 46(23): 286-293.
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