The Functional Components in Functional Foods

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LI Xiuping, OUYANG Jian, ZHOU Fang, HUANG Jian’an, LIU Zhonghua. Recent Advances in Research on Functional Components in Tea that Can Prevent Cardiovascular Disease [J]. FOOD SCIENCE, 2020, 41(21): 311-320.

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LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin. Recent Advances in miRNA and Functional Foods against Ionizing Radiation [J]. FOOD SCIENCE, 2020, 41(15): 295-300.

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LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua. Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids [J]. FOOD SCIENCE, 2019, 40(5): 309-315.

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SUN Qiaodi, ZHANG Jiangping, XIE Yangyang, YAN Wenjie. Recent Progress in Research on Nutrients, Functional Components and Health Benefits of Morchella esculenta [J]. FOOD SCIENCE, 2019, 40(5): 323-328.

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HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin. Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties [J]. FOOD SCIENCE, 2019, 40(24): 234-240.

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WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng. Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method [J]. FOOD SCIENCE, 2018, 39(9): 265-271.

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PANG Guangchang, CHEN Qingsen, HU Zhihe, XIE Junbo. On the Relationship between Food Nutrition and Immunometabolism [J]. FOOD SCIENCE, 2018, 39(1): 1-15.

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CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi. Functional Components and Activities of Different Dark Tea Extracts [J]. FOOD SCIENCE, 2017, 38(18): 54-59.

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HUI Bodi, ZHANG Xu, GONG Ping. A Review on the Application of Food Materials in Functional Foods in China [J]. FOOD SCIENCE, 2016, 37(17): 296-302.

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