| [1] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
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| [2] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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| [3] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [4] |
XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao.
Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin
[J]. FOOD SCIENCE, 2021, 42(8): 294-298.
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| [5] |
ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun.
Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules
[J]. FOOD SCIENCE, 2021, 42(5): 99-105.
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| [6] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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| [7] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloid on Improving Hepatic Fibrosis in Mice
[J]. FOOD SCIENCE, 2021, 42(3): 173-178.
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| [8] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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| [9] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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| [10] |
ZHOU Hongxuan, HUANG Ying, TAN Shuming, TU Yongli, LUO Jiwei.
Anti-alcoholic and Hepatoprotective Effects of Polyphenols from the Fruit of Rosa roxburghii Tratt. in Rats with Acute Alcoholism
[J]. FOOD SCIENCE, 2021, 42(17): 163-169.
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| [11] |
ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai.
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
[J]. FOOD SCIENCE, 2021, 42(17): 210-217.
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| [12] |
JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei.
Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe
[J]. FOOD SCIENCE, 2021, 42(16): 224-232.
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| [13] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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| [14] |
LIU Hui, WU Ying, HUANG Hua.
Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives
[J]. FOOD SCIENCE, 2021, 42(15): 356-365.
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| [15] |
ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei.
Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples
[J]. FOOD SCIENCE, 2021, 42(14): 270-275.
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