| [1] |
LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie.
Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(8): 164-173.
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WU Ziyan, HUO Jiaying, SU Jian, WU Jihong, ZHAO Dong, HUANG Mingquan, LU Yanping, ZHENG Jia, SUN Ying, SUN Baoguo.
Mechanism of Action of a Polysaccharide Isolated from Huangshui, a Byproduct of Baijiu Fermentation, in Protecting the Intestinal Barrier Identified by Transcriptome Sequencing Based on Caco-2 Cells
[J]. FOOD SCIENCE, 2026, 47(7): 174-182.
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YUAN Siqi, HE Qi, ZHAO Jinsong, ZHANG Yadong, YIN Jiebing, LIU Xun, LIU Yufeng, SHEN Yi, LIU Jun.
Effect of Mixed Inoculation of Bacillus amyloliquefaciens and Bacillus cereus on the Quality of High-temperature Daqu
[J]. FOOD SCIENCE, 2026, 47(7): 143-158.
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| [4] |
MU Xindi, WANG Hui, YANG Xiyuan, SU Tingting, XU Lei, YAO Di, WANG Changyuan.
Mechanism of Action of N2-Filled Tinplate Cans in Improving the Storage Stability of Reasonably Well-Milled Rice and Delaying Its Quality Deterioration
[J]. FOOD SCIENCE, 2026, 47(7): 329-344.
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YANG Junlin, WU Cheng, ZHU Anran, ZHAO Wenyu, LU Hu, HU Jianfeng, HU Feng, WAN Bo,.
Association of Cellar Microbial Communities with Differences in Flavor of Base Baijiu across Fermentation Rounds during Mechanized Production of Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(5): 129-140.
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| [6] |
OU Youming, TANG Jie, HUANG Yongguang.
Analysis of Flavor Quality Structure of Jiangxiangxing Baijiu Tails by Flavoromics Combined with Machine Learning
[J]. FOOD SCIENCE, 2026, 47(4): 151-160.
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| [7] |
LIU Yan, YUAN Chushan, CHENG Xiaomei, ZHANG Xiaowei, LI Rui, ZHU Xiangrong.
Transcriptomic Analysis of the Inhibitory Mechanism of Mustard Essential Oil Nanoemulsion against Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2026, 47(1): 29-38.
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| [8] |
LEI Qinghe, LIU Fengru.
Multi-scale Structural Characteristics of Resistant Starch and Its Metabolic Regulation and Nutritional Intervention in Type 2 Diabetes Mellitus
[J]. FOOD SCIENCE, 2025, 46(21): 304-316.
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| [9] |
ZHU Anran, WAN Bo, WU Cheng, WANG Diqiang, HU Feng, HU Jianfeng, LU Hu.
Whole-Genome Sequencing Analysis of Thermoascus aurantiacus and Functional Characteristics Analysis of Volatile Compounds Produced by It in Solid-State Fermentation
[J]. FOOD SCIENCE, 2025, 46(21): 159-168.
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| [10] |
CHEN Chen, WANG Yanting, SHI Yueya, GAN Tianxiang, HUANG Yanan, WANG Zhi.
A Feeding Strategy Based on Omics Analysis for Improving the Growth and Sporulation Efficiency of Bacillus licheniformis HW
[J]. FOOD SCIENCE, 2025, 46(21): 137-145.
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| [11] |
SHI Wenfeng, AN Meiling, HUANG Lili, NI Yongqing.
Comparative Genomic Analysis of the Genetic Differences and Probiotic Characteristics of Human-Residential Akkermansia muciniphila Strains in Xinjiang
[J]. FOOD SCIENCE, 2025, 46(20): 142-152.
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| [12] |
YANG Jing, JI Shengxin, CAI Jie, YANG Yong, AI Zhilu, LI Zhen.
Molecular Mechanism by Which Oat β-Glucan Enhances Freeze Tolerance in Yeast
[J]. FOOD SCIENCE, 2025, 46(16): 44-51.
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| [13] |
LI Yaxin, GU Yunjing, CHENG Weiye, WANG Xuan, ZHANG Qingyang, GONG Hansheng, JIANG Lili, LIU Wenli, LIU Xiaoping, LI Huamin.
Whole Genome Analysis of Levilactobacillus brevis PL6-1 and Assessment of Its Safety and Antioxidant Activity
[J]. FOOD SCIENCE, 2025, 46(13): 115-123.
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| [14] |
LIU Fang, SHU Zhiqiang, WANG Gongming, JING Yuexin, ZHAO Yunping, XU Yingjiang, JIAO Chunna, ZHANG Jian.
Identification, Whole-Genome Sequencing and Analysis of Vibrio alginolyticus S10, a Strain Producing Alginate Lyase
[J]. FOOD SCIENCE, 2024, 45(22): 73-84.
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| [15] |
CHEN Zhina, YIN Linlin, LIU Jin, SHAO Mengyuan, YE Tao, HUANG Xiaochen.
Whole Genome Sequencing and Bacteriocin Gene Analysis of Lactiplantibacillus plantarum CHEN1, Which Inhibits Methicillin-Resistant Staphylococcus aureus
[J]. FOOD SCIENCE, 2024, 45(22): 43-50.
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