| [1] |
LI Jinhua, LU Hui, ZHANG Yuru, JU Yunlong, DONG Longlong, NI Laixue, LIU Yunguo, KANG Dacheng.
Grading of Wooden Chicken Breast Based on Multi-source Information Fusion and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(5): 305-314.
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| [2] |
LI Zihao, LIU Yutong, WANG Shutong, LI Bo.
Non-destructive Detection of Abnormal Pesticide Residues on Apple Surfaces Based on Explainable Machine Learning and Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2026, 47(5): 324-334.
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| [3] |
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min.
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review
[J]. FOOD SCIENCE, 2026, 47(4): 315-324.
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| [4] |
YU Hui, TANG Wenting, PU Chuanfen, LI Man, SUN Qingjie.
Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough
[J]. FOOD SCIENCE, 2026, 47(3): 377-385.
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| [5] |
HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang.
Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study
[J]. FOOD SCIENCE, 2025, 46(9): 20-29.
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| [6] |
ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang.
Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment
[J]. FOOD SCIENCE, 2025, 46(8): 124-130.
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| [7] |
SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing.
Research Progress on Gel Characteristics and Application of Mung Bean Proteins
[J]. FOOD SCIENCE, 2025, 46(3): 318-327.
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| [8] |
LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai.
Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk
[J]. FOOD SCIENCE, 2025, 46(2): 89-98.
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| [9] |
ZHANG Lei, SUN Hailei, MAO Yanwei, WANG Mengxue, HAN Yongsheng, MA Weidong, ZHANG Yimin.
Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review
[J]. FOOD SCIENCE, 2025, 46(18): 393-404.
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| [10] |
LU Hui, SONG Aiying, LING Feng, CAI Yuling, HUANG Qiliang, LIU Yunguo, KANG Dacheng.
Impact of Sesbania Gum Addition on the Quality of Salami Based on Backpropagation-Artificial Neural Network Analysis
[J]. FOOD SCIENCE, 2025, 46(13): 54-62.
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| [11] |
FENG Feng, CHANG Qizhi, SUN Xiao, DU Rongzhu, ZHANG Feng.
Rapid Determination of 107 Illegally Added Nafils in Foods by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(10): 290-298.
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| [12] |
TONG Qiang, XIAO Shuailei, JIANG Yu, DONG Xiuping, PANG Guibing.
Application and Development Trend of Laser Technology in Food 3D Printing
[J]. FOOD SCIENCE, 2025, 46(1): 315-321.
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| [13] |
LI Zhijie, YAN Ruisi, WANG Xiujuan, HU Zhonghai, CAI Tianci, ZHEN Zongyuan.
Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products
[J]. FOOD SCIENCE, 2024, 45(7): 348-357.
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| [14] |
TONG Qiang, XIAO Shuailei, LI Yi, JIANG Yu, DONG Xiuping.
Research Progress on 3D Printing Technology in the Field of Space Food Processing
[J]. FOOD SCIENCE, 2024, 45(18): 299-306.
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| [15] |
TAN Yuting, SUN Peizi, MAN Hao, ZHANG Xinyu, XU Xiaoyu, LI Dongmei.
Effects of L-Lysine Pretreatment and Sterilization Process on the Quality of Canned Antarctic Krill
[J]. FOOD SCIENCE, 2024, 45(17): 165-173.
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