| [1] |
HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong.
Advances in Food Allergen Epitope Localization Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 292-300.
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| [2] |
LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing.
Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes
[J]. FOOD SCIENCE, 2021, 42(16): 185-192.
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| [3] |
WANG Xiaoyi, WANG Zhenni, KONG Jianlei, JIN Xuebo, SU Tingli, BAI Yuting.
Risk Assessment of Hazardous Materials in Grain Supply Chain Based on Frequent Pattern Growth Combined with Self-Organizing Maps (FPG-SOM)
[J]. FOOD SCIENCE, 2020, 41(9): 15-22.
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| [4] |
LUO Renjun, JIANG Tao, CHEN Xiubao, XUE Junren, LIU Hongbo, YANG Jian.
Potential Assessment of Stable Isotopes and Mineral Elements for Geographic Origin Identification of Eriocheir sinensis
[J]. FOOD SCIENCE, 2020, 41(2): 298-305.
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| [5] |
ZONG Jing, HUANG Zhixuan, CHEN Xiaoyu, CHEN Da.
A New Non-targeted Screening Method for Milk Powder Safety Based on Improved Spectral Angle Mapping
[J]. FOOD SCIENCE, 2020, 41(2): 315-320.
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| [6] |
LIU Yujia, ZHU Jie, ZHANG Shuyan, LI Lin.
Prediction of Preference for Sausage Based on Self-Organizing Maps Model
[J]. FOOD SCIENCE, 2020, 41(1): 55-60.
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| [7] |
WU Cheng, WANG Chunxiao, WANG Xiaodan, ZHOU Hongxiang, HUANG Yongguang, QIU Shuyi.
A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages
[J]. FOOD SCIENCE, 2019, 40(3): 348-355.
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| [8] |
ZHAO Jiayue, LUO Xin, YANG Xiaoyin, MAO Yanwei, LIANG Rongrong, DONG Pengcheng, ZHU Lixian, ZHANG Yimin, LIU Guoxing, GAO Hejiang.
Effect of Modified Atmosphere Packaging on Shelf Life and Microbial Diversity of Roast Duck Legs
[J]. FOOD SCIENCE, 2019, 40(19): 272-280.
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| [9] |
ZHI Ruicong, ZHAO Lei, SU Yufang, YUN Zhanyou, GAO Haiyan.
Optimization of Key Sensory Attributes for Flavored Liquid Milk Based on Local Consumers’ Preference
[J]. FOOD SCIENCE, 2018, 39(7): 47-55.
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| [10] |
WANG Yong, JIA Yan, REN Xiaodong, MING Zhu, JIANG Yan, ZHAO Pei, PANG Guangchang, YAN Yali, CHEN Qingsen.
Extracellular Proteins from Lactobacillus acidophilus Regulate the Activation of Critical Proteins Involved in the MAPK and PI3K-AKT Signaling Pathways
[J]. FOOD SCIENCE, 2017, 38(3): 155-163.
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| [11] |
WANG Ziyan, WANG Yingying, ZENG Xiaoxiong, ZHANG Hongcheng.
Inhibition of Caffeic Acid Phenethyl Ester (CAPE) Derived from Propolis on HGF-Induced Migration and Invasion of HepG2 Cells
[J]. FOOD SCIENCE, 2017, 38(1): 203-209.
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| [12] |
WANG Bingwei, YANG Lu, ZHENG Limin, WANG Zhining.
Detection of Pork Flavor Compounds Based on Statistical Space Mapping and Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(8): 102-107.
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| [13] |
ZHENG Jie1,2, JIANG Dong1, ZHANG Yaohai1,3,4, JIAO Bining1,2,3,4,5,6,*, PANG Junxiao1,3,4.
Comparative Analysis of Volatile Components of Major Varieties of Kumquat (Fortunella Swing) in China
[J]. FOOD SCIENCE, 2015, 36(6): 145-150.
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| [14] |
LUO Shufen1, HU Huali1, CHEN Xiaoyan1,2, LI Pengxia1,*.
Effect of Modified Atmosphere Packaging on Storage Quality and Activities of Antioxidant Enzymes of Sword Bean
[J]. FOOD SCIENCE, 2015, 36(22): 260-265.
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| [15] |
YE Keping1, LIU Jia1, LIU Mei1, LI Chunbao1, GUO Chengxiang2.
Analysis of Microbial Communities of Pot-Stewed Duck Wings Packaged in Modified Atmosphere during Storage
[J]. FOOD SCIENCE, 2015, 36(14): 201-205.
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