Progress in Study of Functional Polypeptides

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WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.

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XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong. Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species [J]. FOOD SCIENCE, 2020, 41(9): 332-337.

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XU Zhiyong, MA Aimin. Global Trends in Nutrigenomic Research: A Bibliometric Analysis [J]. FOOD SCIENCE, 2020, 41(5): 237-245.

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SHAO Hang, SONG Yinghua, LI Moxiao, SHAO Wei, LEI Shengjiao, KU Renjun, XIA Yaqiong. Scientometric Analysis of Cross-Disciplinary Studies on Food Safety and Data Science in China [J]. FOOD SCIENCE, 2020, 41(13): 291-301.

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WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong. Precision Prebiotics: Progress and Trends [J]. FOOD SCIENCE, 2018, 39(9): 333-340.

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CAI Luyun, ZHANG Zihui, CAO Ailing, SHEN Lin, XIE Jing, LI Jianrong. Advances in Research on Purine Distribution in Foods and Its Changes during Storage and Processing [J]. FOOD SCIENCE, 2018, 39(19): 260-265.

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NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu. Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar [J]. FOOD SCIENCE, 2018, 39(19): 322-328.

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LU Changqi, MAO Shihong, TONG Huarong, DING Yangping. Progress in the Synthesis of Catechin and Its Derivatives [J]. FOOD SCIENCE, 2018, 39(11): 316-326.

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CHEN Shengjun, LI Laihao, YANG Xianqing, WU Yanyan, HU Xiao, QI Bo, DENG Jianchao. Progress in the Risk Sources and Assessment of Aquatic Products in China [J]. FOOD SCIENCE, 2015, 36(17): 300-304.

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LIU Mi, YANG Bao-wei*, XIA Xiao-dong, WANG Xin, XI Mei-li. Progress in Understanding the Pathogenic Mechanism of Cronobacter sakazakii [J]. FOOD SCIENCE, 2014, 35(9): 329-333.

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