[1] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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[2] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[3] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[4] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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[5] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[6] |
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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[7] |
YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing.
Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares)
[J]. FOOD SCIENCE, 2020, 41(4): 235-242.
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[8] |
LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike.
Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii
[J]. FOOD SCIENCE, 2020, 41(19): 253-262.
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[9] |
GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun.
Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head
[J]. FOOD SCIENCE, 2020, 41(18): 64-70.
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[10] |
QIAO Wenshu, ZHAO Haitian, YAO Lei.
Advances in Understanding the Biological Activity of Lupinane-Type Pentacyclic Triterpenoids
[J]. FOOD SCIENCE, 2020, 41(13): 235-241.
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[11] |
TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei.
Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae
[J]. FOOD SCIENCE, 2020, 41(1): 292-303.
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[12] |
XU Kai, BI Jingjing, ZHANG Jihao.
Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature
[J]. FOOD SCIENCE, 2019, 40(21): 251-259.
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[13] |
LI Wen, ZHU Guizhi, QI Hong, QU Ruijing, XIE Caifeng, LEI Fuhou,, LI Kai,.
Refining of Defecated Sugarcane Juice Using Ultrafiltration Ceramic Membrane
[J]. FOOD SCIENCE, 2019, 40(2): 252-258.
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[14] |
WANG Yunna, LI Yan, LI Yang, YIN Weihua, ZHANG Liebing.
Chemical Composition and Thermodynamic Characteristics of Milk Fat Fractions Obtained by Dry Fractionation
[J]. FOOD SCIENCE, 2019, 40(12): 196-202.
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[15] |
JIANG Meiyun, TANG Shuo, WANG Ting, LAI Chenhuan, FAN Yimin, YONG Qiang.
Degradation of Pectic Polysaccharide by Hydrothermal Treatment and Antioxidant Activity in Vitro of the Resulting Products
[J]. FOOD SCIENCE, 2019, 40(12): 253-259.
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