[1] |
DOU Xin, LIU Yangtai, PEI Xiaoyan, DONG Qingli.
Application and Prospects of Causal Inference in Microbiological Research
[J]. FOOD SCIENCE, 2023, 44(9): 374-381.
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[2] |
LOU Xinling, WU Yixue, FAN Zhihong, ZHAO Wenqi, HU Jiahui, HAN Yue, LU Xuejiao, LIU Anshu.
Broccoli Texture Modulates Oral Processing Behavior and Satiety of Cooked Rice
[J]. FOOD SCIENCE, 2023, 44(9): 131-138.
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[3] |
TIAN Wenni, SONG Mingyue, LÜ Muwen, WANG Qun, CAO Yong, XIAO Jie.
Progress in Research on the Health Effects and Mechanisms of 6-Gingerol and in Development of Oral Delivery Systems for It
[J]. FOOD SCIENCE, 2023, 44(3): 314-322.
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[4] |
NING Yawei, ZHAO Zhongqing, SUN Ying, ZHANG Dongchun, SI Haishan, KANG Yapeng, WANG Zhixin, WANG Shijie.
Screening of Oral Probiotic Lactic Acid Bacteria against Dental Caries
[J]. FOOD SCIENCE, 2023, 44(10): 195-204.
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[5] |
CUI Zhaowei, CHEN Jianshe.
Review on the Sensory Experience and Evaluation of Nut Snack Foods during Oral Processing
[J]. FOOD SCIENCE, 2022, 43(3): 267-275.
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[6] |
WU Jingna, PAN Nan, CHEN Xiaoting, CHEN Bei, LIU Zhiyu.
Immunomodulatory Mechanism of Bangia fusco-purpurea Polysaccharides in Cyclophosphamide-Induced Immunosuppressed Mice
[J]. FOOD SCIENCE, 2022, 43(19): 174-183.
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[7] |
CHEN Jianshe, LIU Yuan, SHI Jingang.
Food Sensory Research: Challenges and Possibilities
[J]. FOOD SCIENCE, 2022, 43(19): 1-7.
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[8] |
PU Dandan, SHAN Yimeng, SHI Yige, ZHANG Lili, ZHOU Xuewei, ZHANG Yuyu.
Recent Advances in Influential Factors and Analytical Methods of Retronasal Aroma Perception
[J]. FOOD SCIENCE, 2022, 43(19): 17-27.
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[9] |
Sailimuhan·ASIMI, REN Xin, ZHANG Min, LIU Dongxiao, GUAN Lina.
Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose to Detect Flavor Release from Cooked Indica Rice during Oral Processing
[J]. FOOD SCIENCE, 2022, 43(16): 261-268.
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[10] |
TANG Lin, GUO Keyu, LAI Jinghui, LI Jianlong, LI Qin, YANG Yong, ZOU Likou, LIU Shuliang.
Investigation of Bacterial Flora on the Surface of Pig Carcasses and in the Environment during Slaughter
[J]. FOOD SCIENCE, 2022, 43(12): 203-206.
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[11] |
ZHANG Yi, FENG Shi, WANG Xiaozhong, CHEN Xinping.
Evaluation of Dietary Nutrition and Health Effect: A Review
[J]. FOOD SCIENCE, 2022, 43(11): 311-319.
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[12] |
ZHENG Qidan, FAN Di, SHEN Qingwu, ZHOU Hui, LIU Chengguo, LUO Jie.
Effect of Solid Fat Content on Creaminess Perception of Emulsions
[J]. FOOD SCIENCE, 2022, 43(10): 7-14.
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[13] |
WANG Qi, ZHU Yang, CHEN Jianshe.
Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception
[J]. FOOD SCIENCE, 2021, 42(9): 222-232.
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[14] |
FU Linglin, WANG Yanbo.
Food Allergy: From Sensitization Mechanism to Control Strategy
[J]. FOOD SCIENCE, 2021, 42(19): 1-19.
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[15] |
HAO Xiaoli, Jirimutu, HE Jing.
Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides
[J]. FOOD SCIENCE, 2021, 42(11): 341-348.
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