| [1] |
XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun.
Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats
[J]. FOOD SCIENCE, 2021, 42(3): 158-164.
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| [2] |
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin.
Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
[J]. FOOD SCIENCE, 2021, 42(3): 194-203.
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| [3] |
LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin.
Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets
[J]. FOOD SCIENCE, 2021, 42(2): 306-311.
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| [4] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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| [5] |
YANG Mei, ZHAI Xiaodong, HUANG Xiaowei, LI Qi, ZOU Xiaobo.
Rapid Determination of Beer Quality by Using Olfactory Visualization Technology
[J]. FOOD SCIENCE, 2021, 42(18): 225-231.
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| [6] |
LI Fangfang, ZHANG Ruimeng, CONG He, SHEN Minghua.
Protective Effects of Fibrinolytic Enzyme from Lyophyllum ulmarium on Alcohol-Induced Liver Injury in Rats
[J]. FOOD SCIENCE, 2021, 42(17): 121-126.
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| [7] |
ZHOU Hongxuan, HUANG Ying, TAN Shuming, TU Yongli, LUO Jiwei.
Anti-alcoholic and Hepatoprotective Effects of Polyphenols from the Fruit of Rosa roxburghii Tratt. in Rats with Acute Alcoholism
[J]. FOOD SCIENCE, 2021, 42(17): 163-169.
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| [8] |
LIU Yuan, ZHANG Qunhua, YUAN Wenbo, FAN Xiaoping, DU Bing, LI Pan, XIE Lanhua.
Preparation and Properties of Sacha Inchi Oil/Polyvinyl Alcohol Nanofiber Membrane by Emulsion Electrospinning
[J]. FOOD SCIENCE, 2021, 42(17): 233-240.
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| [9] |
JIANG Yang, ZHANG Cuiying, LI Yu, XIAO Dongguang.
Effect of Flavor Substances in Alcoholic Beverages on Ethanol Metabolism in Human Body: A Review
[J]. FOOD SCIENCE, 2021, 42(15): 242-250.
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| [10] |
YU Haiyan, XIE Jingru, XIE Tong, CHEN Chen, AI Lianzhong, TIAN Huaixiang.
Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu
[J]. FOOD SCIENCE, 2021, 42(14): 218-225.
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| [11] |
LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin.
Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
[J]. FOOD SCIENCE, 2021, 42(12): 52-59.
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| [12] |
LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin.
Antioxidant Interaction of Different Forms of Phenolic Compounds Extracted from Camellia Seed Oil
[J]. FOOD SCIENCE, 2021, 42(11): 34-39.
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| [13] |
HE Dongmei, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng.
Flavor Composition and Characteristic Esters in Mechanized Sauce-Flavor Baijiu Base Liquors from Fermentation Rounds
[J]. FOOD SCIENCE, 2021, 42(10): 269-275.
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| [14] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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| [15] |
MA Qinghua, CAI Ming, XIE Chunfang, YANG Kai, SUN Peilong.
Evaluation of Polyvinyl Alcohol-Based SiO2/TiO2 Nanocomposite Films and Their Preservation Effect on Agaricus bisporus
[J]. FOOD SCIENCE, 2020, 41(9): 182-187.
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