[1] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[2] |
CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan.
Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(5): 321-331.
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[3] |
WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue.
Etherification of Microcrystalline Cellulose for Application in Starch Films
[J]. FOOD SCIENCE, 2021, 42(4): 65-71.
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[4] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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[5] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[6] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[7] |
LIU Meiying, CHI Ming, ZHANG Zhenwen.
Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems
[J]. FOOD SCIENCE, 2021, 42(3): 30-37.
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[8] |
BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong.
Effect of Suantangzi Sourdough on the Quality of Bread
[J]. FOOD SCIENCE, 2021, 42(2): 135-142.
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[9] |
WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang.
Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications
[J]. FOOD SCIENCE, 2021, 42(17): 1-9.
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[10] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[11] |
MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong.
Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms
[J]. FOOD SCIENCE, 2021, 42(17): 307-316.
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[12] |
XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian.
Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(13): 103-113.
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[13] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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[14] |
HAO Xiaoli, Jirimutu, HE Jing.
Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides
[J]. FOOD SCIENCE, 2021, 42(11): 341-348.
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[15] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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