Review on Raman Spectroscopy Application in Food Analysis

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WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.

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HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.

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WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju. Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats [J]. FOOD SCIENCE, 2021, 42(9): 85-90.

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WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng. Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation [J]. FOOD SCIENCE, 2021, 42(8): 74-80.

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LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.

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WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.

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CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng. Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis [J]. FOOD SCIENCE, 2021, 42(7): 185-190.

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YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.

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