| [1] |
XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi.
Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu
[J]. FOOD SCIENCE, 2026, 47(9): 400-410.
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| [2] |
CHENG Hao, CHI Yuanlong, HUANG Lunjie.
Nanozymatic Food Analysis: Technical Principle and Recent Progress
[J]. FOOD SCIENCE, 2026, 47(9): 18-35.
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| [3] |
MAO Biying, JIANG Jianqiao, LIU Pei’er, WANG Jiamin, ZHAO Jingru, PI Xirui, SUN Xiangyu, MA Tingting.
Unveiling Sensory Diversity: An Integrated Analysis of Quality and Aroma Characteristics of Five Actinidia arguta Varieties Using Intelligent Sensory Technologies and Volatile Metabolomics
[J]. FOOD SCIENCE, 2026, 47(9): 203-215.
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| [4] |
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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| [5] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [6] |
REN Haojie, XU Zongying, LUO Haibo, WANG Cheng, LIU Qianyuan, WANG Xingna, JI Qianqian, LI Zhiqiang, SUN Rongxue, JIANG Ning.
Effect of Plasma-Activated Lactic Acid Treatment on the Quality and Microbial Community Structure of Rainbow Trout during Refrigeration
[J]. FOOD SCIENCE, 2026, 47(7): 302-313.
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| [7] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
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| [8] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
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| [9] |
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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| [10] |
HUANG Jiayi, LU Yunhui, HUANG Fang, WU Weitong, WANG Langhong, XIONG Jie, HUANG Yanyan.
Mechanism of Action of Limosilactobacillus fermentum FOSU-YHD19 in Alleviating Hyperuricemia
[J]. FOOD SCIENCE, 2026, 47(3): 161-168.
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| [11] |
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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| [12] |
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin.
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
[J]. FOOD SCIENCE, 2026, 47(10): 75-84.
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| [13] |
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia.
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2026, 47(10): 116-126.
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| [14] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [15] |
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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