[1] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
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[2] |
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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[3] |
LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli.
Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage
[J]. FOOD SCIENCE, 2021, 42(5): 32-38.
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[4] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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[5] |
CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong.
Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells
[J]. FOOD SCIENCE, 2021, 42(5): 115-121.
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[6] |
ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin.
Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(4): 100-106.
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[7] |
WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi.
Progress on Strategies for Inhibition of Acrylamide Formation in Foods
[J]. FOOD SCIENCE, 2021, 42(17): 333-342.
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[8] |
ZHANG Huimin, PAN Qiuhong.
Advances in Understanding the Formation Mechanism of Terpenoids during Winemaking and Factors Influencing It
[J]. FOOD SCIENCE, 2021, 42(13): 249-258.
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[9] |
SUN Linjun, ZHANG Hongzhi, FANG Taisong, WANG Yuan, LIU Yangtai, WANG Xiang, LI Hongmei, LI Daixi, DONG Qingli.
A Review of the Biofilm Formation and Transfer of Listeria monocytogenes in the Food Environment and Prevention and Control Measures for It
[J]. FOOD SCIENCE, 2021, 42(13): 289-299.
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[10] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[11] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
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[12] |
LIU Ting.
The European Union’s Experience in Prudential Supervision over Genetically Modified Foods and Its Enlightenment for China
[J]. FOOD SCIENCE, 2020, 41(5): 282-289.
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[13] |
DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng.
Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species
[J]. FOOD SCIENCE, 2020, 41(4): 15-22.
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[14] |
ZHAO Lei, BI Xinhua, ZHAO Anni.
Frame Reconstruction of Mobile Traceability Information System for Fresh Foods Based on Blockchain
[J]. FOOD SCIENCE, 2020, 41(3): 314-321.
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[15] |
GUO Yao, FU Meng, LI Xuejing, WANG Na, CHANG Yaoguang, WANG Jingfeng.
Structure-Activity Relationship of Fucoidans from Holothuria mexicana with Different Advanced Structures that Modulate Adipocyte Differentiation
[J]. FOOD SCIENCE, 2020, 41(21): 121-126.
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