| [1] | WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. 
														
															Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
														[J]. FOOD SCIENCE, 2021, 42(9): 123-129. | 
																																																																																
													| [2] | XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. 
														
															Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
														[J]. FOOD SCIENCE, 2021, 42(8): 235-242. | 
																																																																																
													| [3] | WANG Wei, LI Jinjin, CHI Hai. 
														
															Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
														[J]. FOOD SCIENCE, 2021, 42(7): 29-34. | 
																																																																																
													| [4] | HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. 
														
															Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
														[J]. FOOD SCIENCE, 2021, 42(6): 46-52. | 
																																																																																
													| [5] | WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. 
														
															Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
														[J]. FOOD SCIENCE, 2021, 42(4): 227-232. | 
																																																																																
													| [6] | HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. 
														
															Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
														[J]. FOOD SCIENCE, 2021, 42(3): 63-70. | 
																																																																																
													| [7] | ZHOU Nong, YU Zhiliang, LI Chengyong. 
														
															Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles
														[J]. FOOD SCIENCE, 2021, 42(3): 186-193. | 
																																																																																
													| [8] | GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. 
														
															Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
														[J]. FOOD SCIENCE, 2021, 42(2): 143-150. | 
																																																																																
													| [9] | YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. 
														
															Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
														[J]. FOOD SCIENCE, 2021, 42(2): 66-73. | 
																																																																																
													| [10] | CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. 
														
															Analysis of Chemical and Nutritional Components of Red Millet
														[J]. FOOD SCIENCE, 2021, 42(18): 218-224. | 
																																																																																
													| [11] | HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun. 
														
															Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
														[J]. FOOD SCIENCE, 2021, 42(18): 298-305. | 
																																																																																
													| [12] | LI Yujing, SUN Liping, ZHUANG Yongliang. 
														
															Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
														[J]. FOOD SCIENCE, 2021, 42(15): 44-49. | 
																																																																																
													| [13] | YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. 
														
															Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning
														[J]. FOOD SCIENCE, 2021, 42(14): 78-85. | 
																																																																																
													| [14] | GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. 
														
															Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum
														[J]. FOOD SCIENCE, 2021, 42(14): 129-136. | 
																																																																																
													| [15] | HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. 
														
															Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS
														[J]. FOOD SCIENCE, 2021, 42(14): 187-194. |