Research Progress on the Function and Utilization of D-ribose

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ZHU Wenqing, REN Hanshu, XU Meixia, ZHU Shanshan, ZHENG Zhenjia, CHEN Wei. Advances in Research on Biological Activity and Bioavailability of Caffeoylquinic Acids [J]. FOOD SCIENCE, 2021, 42(3): 321-329.

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JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao. Progress in Bioactive Selenium-Containing Peptides [J]. FOOD SCIENCE, 2021, 42(15): 346-355.

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WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua. Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases [J]. FOOD SCIENCE, 2020, 41(9): 222-237.

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YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang. Bioactive Constituents of Allium and Their Physiological Functions: A Review [J]. FOOD SCIENCE, 2020, 41(7): 255-265.

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FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan. Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide [J]. FOOD SCIENCE, 2020, 41(4): 59-66.

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CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan. Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review [J]. FOOD SCIENCE, 2020, 41(3): 224-231.

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QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao. Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp [J]. FOOD SCIENCE, 2020, 41(15): 124-133.

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YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian. Research on Pickled Tea: Present and Future [J]. FOOD SCIENCE, 2020, 41(1): 312-317.

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XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili. XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili [J]. FOOD SCIENCE, 2019, 40(20): 130-135.

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YOU Lu, SUI Qianqian, ZHAO Yanxue, LIU Suwen. Recent Progress in Structural Modification and Physiological Activity of Anthocyanins [J]. FOOD SCIENCE, 2019, 40(11): 351-359.

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XIE Yuejie, WANG Zhongming, XIONG Zhengwei, WANG Cun, RAN Yuanjiao, WANG Qiang. Differences in Structural Lipids between Infant Formula and Breast Milk and Their Effects on Physiological Functions of Infants [J]. FOOD SCIENCE, 2018, 39(21): 293-298.

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