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WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong.
Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species
[J]. FOOD SCIENCE, 2020, 41(9): 332-337.
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XU Zhiyong, MA Aimin.
Global Trends in Nutrigenomic Research: A Bibliometric Analysis
[J]. FOOD SCIENCE, 2020, 41(5): 237-245.
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SHAO Hang, SONG Yinghua, LI Moxiao, SHAO Wei, LEI Shengjiao, KU Renjun, XIA Yaqiong.
Scientometric Analysis of Cross-Disciplinary Studies on Food Safety and Data Science in China
[J]. FOOD SCIENCE, 2020, 41(13): 291-301.
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LIU Tengfei, DONG Minghui, YANG Daifeng, ZHANG Cunzheng, GU Junrong, XU Deliang.
Progress in Analytical Methods for Major Chemical Contaminants Affecting Tea Quality and Safety
[J]. FOOD SCIENCE, 2018, 39(9): 310-325.
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WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong.
Precision Prebiotics: Progress and Trends
[J]. FOOD SCIENCE, 2018, 39(9): 333-340.
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CAI Luyun, ZHANG Zihui, CAO Ailing, SHEN Lin, XIE Jing, LI Jianrong.
Advances in Research on Purine Distribution in Foods and Its Changes during Storage and Processing
[J]. FOOD SCIENCE, 2018, 39(19): 260-265.
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NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu.
Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar
[J]. FOOD SCIENCE, 2018, 39(19): 322-328.
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HUANG Haibo, SHEN Zhenhuang, GENG Qianqian, SHI Peiying, WU Zhenhong, SUN Yanru, HAN Mingfeng, MIAO Xiaoqing.
Protective Effect of Propolis Extract on Liver and Kidney Injury Induced by Cisplatin in Rats
[J]. FOOD SCIENCE, 2018, 39(15): 159-164.
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MAO Ting, JIANG Jie, LU Yong.
Suggestions on Key Research Areas of Technical Support System for Food Safety Supervision during the 13th Five-Year Plan
[J]. FOOD SCIENCE, 2018, 39(11): 302-308.
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LU Changqi, MAO Shihong, TONG Huarong, DING Yangping.
Progress in the Synthesis of Catechin and Its Derivatives
[J]. FOOD SCIENCE, 2018, 39(11): 316-326.
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ZHANG Nan, MA Chunhui, ZHOU Xiaoli, TENG Man.
Bibliometric Analysis of the State of the Art in Studies, Hot Topics and Interdisciplinary Competitiveness in Food Science
[J]. FOOD SCIENCE, 2017, 38(3): 310-315.
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YING Jian, ZHANG Bo, WANG Chunbo, WANG Chunling.
Systematic Analysis of Biological Mechanisms of Propolis in Improving Metabolic Health through a Network Pharmacological Approach
[J]. FOOD SCIENCE, 2017, 38(11): 95-102.
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CHU Yajie, FU Shiguan, GONG Jiashun.
A Comparative Study of Components of Moringa oleifera Leaves from Different Regions in Yunnan
[J]. FOOD SCIENCE, 2016, 37(2): 160-164.
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YANG Li, LIAO Xiayun, YANG Weiting, XU Yangbiao, LIU Xianghong, LIU Jialing, LU Yixiang, GUO Wenwen, LIN Xiaojuan.
Determination of Chloramphenicol in Propolis-Derived Health Foods by HPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(16): 263-267.
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