| [1] |
SUN Xiaoyan, ZHOU Changmin, WANG Dongyan, KONG Liyan, ZHANG Honghong.
Research Progress in Functionalized Up-Conversion Nanoparticles-Based Optical Sensors for Antibiotic Detection in Foods
[J]. FOOD SCIENCE, 2026, 47(9): 36-43.
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| [2] |
MAO Biying, JIANG Jianqiao, LIU Pei’er, WANG Jiamin, ZHAO Jingru, PI Xirui, SUN Xiangyu, MA Tingting.
Unveiling Sensory Diversity: An Integrated Analysis of Quality and Aroma Characteristics of Five Actinidia arguta Varieties Using Intelligent Sensory Technologies and Volatile Metabolomics
[J]. FOOD SCIENCE, 2026, 47(9): 203-215.
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| [3] |
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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| [4] |
JIANG Donglei, ZHANG Sidi, XU Yang, WANG Ke, WANG Lifeng.
A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase
[J]. FOOD SCIENCE, 2026, 47(9): 333-340.
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| [5] |
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan.
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
[J]. FOOD SCIENCE, 2026, 47(8): 32-42.
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| [6] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [7] |
WEI Mingzhu, LIN Zhiyuan, ZHONG Wanjing, PENG Jiakun, GAO Caixia, MIAO Xuan, XIAO Yu, DAI Weidong.
Comparative Analysis of Sensory Quality and Chemical Composition between Jinhua White Tea and Fu Brick Tea
[J]. FOOD SCIENCE, 2026, 47(7): 221-231.
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| [8] |
JIANG Yafeng, ZHENG Qiuyue, ZHANG Xiaobo, CAO Jijuan.
Progress and Challenges in the Application of Metal-Organic Framework-Based Electrochemical Sensors for Rapid Detection of Mycotoxins
[J]. FOOD SCIENCE, 2026, 47(6): 1-11.
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| [9] |
KANG Chengxia, QIN Hui, JIA Junjie , ZHANG Suyi, AO Zonghua, CAI Xiaobo, CHEN Ji.
Differences and Correlations between Physicochemical Properties and Microbial Communities of Baijiu Pit Mud with Different Sensory Characteristics
[J]. FOOD SCIENCE, 2026, 47(6): 182-191.
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| [10] |
WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai.
Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors
[J]. FOOD SCIENCE, 2026, 47(4): 1-16.
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| [11] |
WANG Mengyao, KU Mengdan, JIA Hang, SUN Shumin, XIAO Jianbo.
Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using Metal-Organic Framework-Immobilized Laccase: A Comparative Study
[J]. FOOD SCIENCE, 2026, 47(4): 58-69.
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| [12] |
YANG Shukai, LI Zhichao, SUN Dawen, WEI Qingyi.
Fluorescent Aptasensor Based on Ti3C2Tx and Carbon Dots for the Highly Sensitive Detection of Carbendazim Pesticide Residues
[J]. FOOD SCIENCE, 2026, 47(3): 323-332.
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| [13] |
HU Xinbo, YUAN Fei, LÜ Hongrui, CAI Jie, LI Tao, LI Hongna, ZHANG Yinghao, SUN Dongmei, YANG Yange.
Recent Progress on Technologies for Diuretic Detection in Foods and Functional Foods
[J]. FOOD SCIENCE, 2026, 47(3): 366-376.
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| [14] |
LIU Xujia, QIN Xiaoyan, WANG Lijuan, QIN Ping, LI Mingying, ZHANG Yan, CHEN Guoxun, YANG Fang.
Effects of Cultivar and Harvest Time on the Edible Quality of Tender Leaves of Qiai (Artemisia argyi H. Lév. & Vaniot cv. Qiai)
[J]. FOOD SCIENCE, 2026, 47(3): 42-51.
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| [15] |
LI Zhicheng, ZHU Jiajie, LIAO Yuting, LIU Jun, KONG Xiangpeng, LIU Hongyu, CAO Rong, LI Li.
Dynamic Binding Mechanism and Functional Association of Core Flavor Components in Sichuan Shai Vinegar with Pleasure-Related Receptors
[J]. FOOD SCIENCE, 2026, 47(3): 52-66.
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