Research on Zhenjiang Vinegar’s Health and Medical Value

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SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun. Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats [J]. FOOD SCIENCE, 2021, 42(5): 187-192.

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LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.

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GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides [J]. FOOD SCIENCE, 2021, 42(3): 165-172.

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HUA Mei, FAN Meiling, LI Zhiman, DONG Lina, LI Shanshan, SUN Yinshi. Effect of Ginseng Water-Soluble Dietary Fiber on Glucolipid Metabolism, Oxidative Stress and Intestinal Health in Rats [J]. FOOD SCIENCE, 2021, 42(13): 127-135.

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FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It [J]. FOOD SCIENCE, 2021, 42(10): 23-31.

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HAO Jiaomin, YANG Wenping, JIN Mingkai, ZHAO Fangfang, WANG Kai, YANG Zhenping, GAO Zhiqiang. Effect of Rye Polyphenol Extract on Oxidative Stability and Quality of Pork Meatballs during Refrigerated Storage [J]. FOOD SCIENCE, 2020, 41(9): 175-181.

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