| [1] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
|
| [2] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei， QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
|
| [3] |
BAI Zongwei, ZHAO Haoqing, WANG Xiaoxuan, WANG Yijia, CHEN Yamei, CHEN Geng, ZHANG Zuohui, ZHAO Lichao.
A Review on Factors Influencing the Chemical Composition and Functional Activity of Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2026, 47(4): 387-394.
|
| [4] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
|
| [5] |
XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang.
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
[J]. FOOD SCIENCE, 2025, 46(9): 225-234.
|
| [6] |
ZHOU Fanlin, CHEN Gong, ZHANG Tuanjie, LIANG Li.
Advances in Extraction and Encapsulation Technologies for Camellia Seed Oil
[J]. FOOD SCIENCE, 2025, 46(6): 354-370.
|
| [7] |
LI Zheng, XU Jinghong, XU Huajian, XIONG Fuqiang, ZHU Lixiang, PI Xiaowen, LI Bowen, ZHANG Binjia.
Functional Properties and Industrial Innovations of Active Components from Perilla frutescens: from Molecular Mechanisms to Cross-Disciplinary Applications
[J]. FOOD SCIENCE, 2025, 46(21): 30-41.
|
| [8] |
WANG Zhu, WANG Nana, QUAN Wenxuan, YANG Zhannan, LI Chaochan, ZHAO Chao.
Recent Advances in Bioactive Compounds, Pharmacological Actions, and Product Development of Major Edible Rosa Fruits
[J]. FOOD SCIENCE, 2025, 46(21): 53-62.
|
| [9] |
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong.
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
[J]. FOOD SCIENCE, 2025, 46(20): 14-25.
|
| [10] |
YU Fan, GUO Yingying, LI Na, DAI Xinyue, ZHU Wenjia, YAO Lin, JIANG Yanhua, WANG Lianzhu.
Separation, Purification, Structural Characterization and in Vitro Antioxidant Activity of Low Molecular Mass Fucoidans
[J]. FOOD SCIENCE, 2025, 46(2): 50-56.
|
| [11] |
SUN Yuning, LIU Qianfen, LIU Dan, LI Daxiang, CAI Huimei, CHEN Guijie.
Progress in Understanding the Role and Mechanism of Action of Tea in Alleviating Colitis
[J]. FOOD SCIENCE, 2025, 46(18): 425-439.
|
| [12] |
LUO Sifang, ZHANG Hongming, CHEN Zhaoxing, ZHANG Zuming, LAI Shengwei, SUN Jingxian, GUO Zijing, ZENG Chunfa, XIE Lifang, YAN Xiang.
Analysis of Chemical Composition and Anti-pharyngitis Activity of Wild Jindou Kumquat (Fortunella hindsii) Fruit in Ganzhou
[J]. FOOD SCIENCE, 2025, 46(15): 246-255.
|
| [13] |
RAN Zhifang, ZHANG Cuicui, GUAN Renwei, ZHAO Yiwu, ZHANG Yongqing.
Chemical Composition, Pharmacological Activities and Industrial Development of Porphyra sp.: A Review
[J]. FOOD SCIENCE, 2025, 46(11): 375-424.
|
| [14] |
YANG Di, MIN Lifeng, ZHANG Rui, ZHANG Hanming, XIONG Kun, ZHUANG Yang, FU Qin, MO Kaiju.
Antioxidant Properties and Correlation with Chemical Components in Selenium-Enriched Rape Powder
[J]. FOOD SCIENCE, 2024, 45(9): 60-65.
|
| [15] |
LIN Qingxia, WANG Lili, SONG Zhenshuo, CAI Shuxian, LIU Zhonghua, CHEN Lin.
Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian
[J]. FOOD SCIENCE, 2024, 45(6): 144-152.
|
