| [1] |
WANG Junjuan, QIN Peiyou, WANG Dan, ZHAO Yuanyuan, PENG Yu, ZHAO Xiaoyan, CHE Huilian.
Screening for Mimotopes for the Peanut Allergen Ara h 5 Using a Phage Display Random Heptapeptide Library
[J]. FOOD SCIENCE, 2026, 47(7): 101-108.
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| [2] |
WANG Wenjun, CHEN Qiling, ZHENG Qiangqing, WANG Jingjing, DENG Yonghui, YAN Pan.
Correlation between Winter Jujube Quality and Meteorological Factors in Different Production Areas and Its Comprehensive Evaluation
[J]. FOOD SCIENCE, 2026, 47(6): 78-88.
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| [3] |
WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai.
Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors
[J]. FOOD SCIENCE, 2026, 47(4): 1-16.
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| [4] |
WANG Mengyao, KU Mengdan, JIA Hang, SUN Shumin, XIAO Jianbo.
Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using Metal-Organic Framework-Immobilized Laccase: A Comparative Study
[J]. FOOD SCIENCE, 2026, 47(4): 58-69.
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| [5] |
LI Canying, YUE Yutong, GAO Tian, XU Hengping, WEI Meilin, GE Yonghong.
Effect of Phenyllactic Acid on the Biosynthesis of Proanthocyanidin and Anthocyanin in Winter Jujube Fruits
[J]. FOOD SCIENCE, 2026, 47(1): 77-86.
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| [6] |
LIU Haiying, BI Jinfeng, LIU Gege, ZHOU Mo, CHEN Qinqin.
Structural Characterization and Hypoglycemic Activity of Jujube Polysaccharides Extracted by Low-Temperature Pretreatment Combined with Freeze Concentration
[J]. FOOD SCIENCE, 2025, 46(20): 277-285.
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| [7] |
CHEN Meiling, JIAN Lei, YUAN Qiuyan, JIA Mingyue, GUI Xiangru, XU Huaide.
Comparative Effects of Electron Beam Irradiation and Ultra-high Pressure Treatment on the Flavor of Jujube pulp
[J]. FOOD SCIENCE, 2024, 45(6): 175-182.
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| [8] |
XU Yue, CHEN Haiyi, ZHOU Menghan, LIU Yixuan, GUO Honglian.
Preparation and Characterization of Nano-Cu/Polysaccharide Composite Antimicrobial Film and Its Control Effect on Black Spot Disease of Winter Jujube
[J]. FOOD SCIENCE, 2024, 45(3): 125-133.
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| [9] |
QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang.
Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2024, 45(24): 170-177.
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| [10] |
ZHANG Tingting, JIA Shan, MA Huan, FENG Bo, WANG Bini, MENG Yonghong, YANG Xingbin, LU Yalong.
Research Progress on Structural Identification and Biological Activity of Chinese Jujube Polysaccharides
[J]. FOOD SCIENCE, 2024, 45(23): 278-287.
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| [11] |
HAO Qin, WAN Chuyun, LIU Jiajie, XI Jianwu, ZHENG Chang, YANG Guoyan.
Effects of Microwave Pretreatment on the Pressing Characteristics of Peanuts
[J]. FOOD SCIENCE, 2024, 45(12): 229-235.
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| [12] |
YANG Zhipeng, ZHAO Wen, WEI Xixi, LIU Weifeng, ZHANG Lei, SUN Jia, WAN Sheng, WANG Lina, WANG Shujing, LI Jiangui.
Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2023, 44(6): 285-291.
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| [13] |
ZHAO Gengjiu, HU Hui, LIU Hongzhi, WANG Qiang.
Progress in Quality Evaluation, Storage and Processing of Fresh Peanut
[J]. FOOD SCIENCE, 2023, 44(5): 314-320.
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| [14] |
LI Yudie, LI Wenjun, WANG Haiyan, SONG Qingyun, PANG Zihao, XIAO Yilang, WANG Chao, LI Wei.
Effect of Lactiplantibacillus pentosus Fermentation on the Structure of Peanut Proteins
[J]. FOOD SCIENCE, 2023, 44(22): 74-79.
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| [15] |
LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang.
Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil
[J]. FOOD SCIENCE, 2023, 44(18): 34-39.
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