| [1] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
|
| [2] |
ZHOU Yuhan, LIU Yanjia, WANG Yu, LI Xinyuan, LI Qianqian, WU Yuzhu, XU Xiuying, ZHAO Chengbin, LIU Jingsheng.
Effects of Different Drying Methods on Physicochemical and Structural Properties of Extruded Corn Flour
[J]. FOOD SCIENCE, 2026, 47(3): 232-242.
|
| [3] |
LI Tianyu, CHEN Hua, ZHENG Yanyan, ZUO Jinhua, WANG Yunxiang, FENG Xinyi, WANG Zhengrong.
Effect of Ozone Treatment on Postharvest Microbial Diversity and Nutritional Quality of Fresh Sweet-Waxy Corn during Storage
[J]. FOOD SCIENCE, 2026, 47(3): 283-292.
|
| [4] |
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng.
Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour
[J]. FOOD SCIENCE, 2026, 47(2): 234-240.
|
| [5] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
|
| [6] |
QIU Yirong, HUANG Yani, HAN Mengru, KONG Yuyao, FENG Baili, YANG Qinghua.
Nutritional and Functional Components of Broomcorn Millets with Different Grain and Hull Colors
[J]. FOOD SCIENCE, 2025, 46(23): 239-247.
|
| [7] |
ZHANG Wan, WU Zidan, ZHANG Zhongjie, WANG Wei, SUN Changpo.
Degradation of Zearalenone in Corn by Ultraviolet Irradiation Combined withAtmospheric Cold Plasma and Its Effect on Corn Quality
[J]. FOOD SCIENCE, 2025, 46(22): 266-277.
|
| [8] |
LI Ruixuan, WANG Yi, WANG Yue, NIU Wanyi, SHEN Mingyi, YAN Yijiao, WANG Ruifang, CHENG Li.
Effect of Corn Grits at Different Maturity Stages on the Quality of Zongzi
[J]. FOOD SCIENCE, 2025, 46(21): 63-71.
|
| [9] |
LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao.
Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn
[J]. FOOD SCIENCE, 2025, 46(2): 193-203.
|
| [10] |
ZHENG Liyou, HAN Guo, YANG Li, HUANG Yue, LI Xingming, CHEN Yan, ZHU Miaomiao, CHEN Jie, YU Miao, GUO Hongyan.
Effect of Superheated Steam Pretreatment on Storage Quality of Corn Germ
[J]. FOOD SCIENCE, 2025, 46(19): 248-256.
|
| [11] |
Xing Jiayue, Chen Jialong, YIN Fuyu, Zhao Xiangyuan, Jiang Haoxu, Liu Jingsheng, Xu Xiuying, Wu Yuzhu.
Effects of Different Screw Configurations on Physicochemical Properties and Reconstitutability of Extruded Corn Flour
[J]. FOOD SCIENCE, 2025, 46(18): 231-239.
|
| [12] |
ZHANG Jinfang, LI Mei, CHEN Wei.
Effect of Radio Frequency Combined with Hot Air Heating on Degradation of Aflatoxin B1 and Corn Quality
[J]. FOOD SCIENCE, 2024, 45(7): 218-224.
|
| [13] |
CHENG Xinyan, SONG Bingfang, LIU Ning, TIAN Wenmao, YIN Yan, LI Yongcai, BI Yang, WANG Yi.
Diethyldithiocarbamate Delayed Wound-Induced Callus Formation in Potato Tubers by Inhibiting Superoxide Dismutase
[J]. FOOD SCIENCE, 2024, 45(23): 1-7.
|
| [14] |
XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng.
Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch
[J]. FOOD SCIENCE, 2024, 45(22): 199-206.
|
| [15] |
LIN Wei, HAN Siqi, LIU Xiaolan, XU Yingyi.
Protective Effect and Mechanism of Corn Peptide on Alcohol-Induced Injury in PC12 Cells
[J]. FOOD SCIENCE, 2024, 45(21): 194-202.
|