[1] |
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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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
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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[8] |
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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[9] |
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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[10] |
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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[11] |
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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[12] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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[13] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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[14] |
CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong.
Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro
[J]. FOOD SCIENCE, 2021, 42(12): 107-115.
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[15] |
CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi.
Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head
[J]. FOOD SCIENCE, 2021, 42(11): 71-77.
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