| [1] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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| [2] |
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang.
Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 251-257.
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| [3] |
SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui.
Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice
[J]. FOOD SCIENCE, 2020, 41(9): 81-85.
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| [4] |
LIU Xinglong, ZHAO Yingchun, CHEN Xueyan, SHE Xinxin, SADIA Khatoon, JIANG Ying, XIE Huiyong, JIANG Bainan, ZHENG Yinan, LIU Wencong, DING Chuanbo.
Anti-fatigue Effect and Molecular Mechanism of Black Ginseng Polysaccharides in Mice
[J]. FOOD SCIENCE, 2020, 41(5): 173-179.
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| [5] |
FAN Jie, WANG Qiushuang, QIN Dandan, FANG Kaixing, ZHU Haiyan, JIANG Xiaohui, CHEN Dong, WU Hualing.
Recent Progress in Black Tea Quality and Related Biochemical Factors
[J]. FOOD SCIENCE, 2020, 41(3): 246-253.
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| [6] |
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua.
Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 272-280.
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| [7] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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| [8] |
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei.
Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
[J]. FOOD SCIENCE, 2020, 41(19): 1-8.
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| [9] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
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| [10] |
WANG Shuo, DENG Haichao, GUO Du, YONG Qiyao, ZHAO Pengyu, DENG Ruisha, SHI Chao, XIA Xiaodong.
Anti-virulence Effect of Trans-cinnamaldehyde against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(15): 88-95.
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| [11] |
YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian.
Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review
[J]. FOOD SCIENCE, 2020, 41(15): 288-294.
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| [12] |
PENG Lin, MA Liang, DAI Hongjie, YU Yong, WANG Hongxia, ZHU Hankun, GAO Ruichang, ZHANG Yuhao.
Recent Progress in Understanding the Interaction Mechanism between Polyphenols and Myofibrillar Protein and Its Effects on Protein Properties
[J]. FOOD SCIENCE, 2020, 41(11): 239-246.
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| [13] |
CUI Dongying, XI Enze, XU Jinghan, SHENG Xue, LI Menghan, LIU Yang, WU Yuhao, XU Xiaoxi.
Effect of Pasteurized?Infant Formula on T Cell Subsets and Their Related Blood Immune Factors in Rats
[J]. FOOD SCIENCE, 2020, 41(1): 157-162.
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| [14] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
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| [15] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
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