[1] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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[2] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[3] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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[4] |
XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin.
Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 349-359.
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[5] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[6] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[7] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[8] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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[9] |
GAO Yuan, YANG Yaru, CHANG Mingchang, MENG Junlong, LIU Jingyu, FENG Cuiping.
Metabonomic Study on Hypolipidemic Effect of Sparassis crispa Polysaccharides on Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2021, 42(11): 168-175.
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[10] |
ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi.
Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(1): 279-284.
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[11] |
YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo.
A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(9): 269-275.
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[12] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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[13] |
LIU Yawen, JIN Panpan, XU Xiaoxi, LIU Fang, SUN Zhilan.
Inhibitory Effect of Lactic Acid on Biofilm Formation of Enterobacter cloacae
[J]. FOOD SCIENCE, 2020, 41(7): 1-7.
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[14] |
BIAN Liang, CHEN Huaguo, ZHOU Xin.
Recent Advances in Understanding the Antitumor Activity of Polysaccharides from Plants
[J]. FOOD SCIENCE, 2020, 41(7): 275-282.
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[15] |
YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian.
A Review: Domain Fine Structure of Pectic Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(7): 292-299.
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