| [1] |
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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| [2] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [3] |
CHENG Qian, LI Beibei, FENG Shuzhen, HE Xunyang.
Pattern of Quality Changes and Its Correlation with Microbial Community Succession during Spontaneous Fermentation of Chili Pepper
[J]. FOOD SCIENCE, 2026, 47(8): 143-152.
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| [4] |
QIAN Xueqin, WANG Jing, LIN Simin, TANG Xingyang, RUAN Hui.
Predicting the Anti-aging Activity of Novel Water Kefir by Combining Network Pharmacology and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(8): 184-194.
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| [5] |
ZHANG Yanwei, XU Yuanzhi, SUN Hongxiao, XIE Qinggang, XU Xiaoxi.
Mechanism of in Vitro Synergistic Action between Metformin and Akkermansia muciniphila
[J]. FOOD SCIENCE, 2026, 47(5): 115-128.
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| [6] |
XIE Chenxin, PENG Jiakun, ZHAO Feng, LÜ Haipeng, WEN Lixiang, LIN Zhi, GUO Li.
Taste Chemical Characteristics of Sun-Dried Congou Black Tea
[J]. FOOD SCIENCE, 2026, 47(4): 180-190.
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| [7] |
JING Mengna, FU Jieyu, ZHAO Junying, LIU Yanpin, QIAO Weicang, CHEN Lijun.
Establishment and Optimization of an Untargeted Metabolomics Method for the Analysis of Breast Milk Based on Ultra-high Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(3): 210-221.
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| [8] |
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei.
Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2026, 47(3): 222-231.
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| [9] |
DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie.
Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2026, 47(2): 279-289.
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| [10] |
HAN Tiantian, DONG Keyu, LUO Lu, YUAN Gaofeng, HUANG Ju, CHEN Xiao’e, ZHANG Jing, WANG Yuhua.
Metabolic Regulation Mechanism Underlying Efficient Astaxanthin Accumulation in Phaffia rhodozyma Induced by Titanium Dioxide Stress
[J]. FOOD SCIENCE, 2026, 47(2): 30-39.
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| [11] |
ZHANG Shixin, GENG Yangyang, LIU Yana, HU Bokai, WANG Jihui.
Metabolomic Analysis and Comparison of Antioxidant Activity of Fruiting Bodies and Cultured Mycelia of Collybia nuda
[J]. FOOD SCIENCE, 2026, 47(2): 92-103.
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| [12] |
SHAO Xuemei, CHEN Ming, DOU Weisheng, GONG Lan, WEI Ruicheng, WANG Ran, WANG Heye.
Characteristic Quality of Chinese Mitten Crabs from Different Lakes in Jiangsu Province
[J]. FOOD SCIENCE, 2026, 47(2): 174-183.
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| [13] |
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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| [14] |
ZHANG Zhimin, WANG Yuankai, HUANG Qiyang, WANG Fanlong, LAI Dongjing, CAI Tian, CHEN Kewei.
Multi-omic Investigation of the Alleviation of Cadmium-Induced Liver and Kidney Injury in Mice by Chlorophyll
[J]. FOOD SCIENCE, 2026, 47(10): 167-179.
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| [15] |
YUAN Ruoyun, CHANG Tong, WANG Yilin, XU Xin, LÜ Fengzhang, WANG Miao, MA Chengye, LI Hongjun, WANG Chenjie.
Antibacterial Activity and Mechanism of Thyme Essential Oil Nanoemulsion Prepared with Potato Protein Modified by Transglutaminase (TGase) against Staphylococcus aureus and Escherichia coli: A Metabolomic Study
[J]. FOOD SCIENCE, 2026, 47(1): 17-28.
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