| [1] |
CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian.
Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices
[J]. FOOD SCIENCE, 2026, 47(7): 271-282.
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| [2] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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| [3] |
ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu.
Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu)
[J]. FOOD SCIENCE, 2026, 47(5): 241-256.
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| [4] |
DING Haohan, LIANG Zhiran, SONG Xiaodong, CUI Xiaohui, DONG Guanjun, WU Rina.
A Review of Studies on Food-Derived Bioactive Peptides Driven by Artificial Intelligence and Progress in Their Application in Personalized Nutrition Intervention
[J]. FOOD SCIENCE, 2026, 47(3): 345-355.
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| [5] |
SONG Sijia, LIN Yingying, ZHANG Yuning, GUO Huiyuan.
In Vitro Digestion Characteristics of Partially Dephosphorylated Bovine β-Casein
[J]. FOOD SCIENCE, 2026, 47(2): 40-47.
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| [6] |
LI Xiaotong, HU Guanhua, WANG Shiqi, LIU Peiqing, WANG Shengfu, WANG Furong, WULAN Hua, SUN Lina, JIN Ye, ZHAO Lihua.
Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides
[J]. FOOD SCIENCE, 2025, 46(8): 143-150.
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| [7] |
MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe.
Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals
[J]. FOOD SCIENCE, 2025, 46(6): 142-155.
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| [8] |
GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, GUO Jiajing, ZHU Xiangrong.
Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2025, 46(5): 255-262.
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| [9] |
WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi.
Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue
[J]. FOOD SCIENCE, 2025, 46(5): 142-150.
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| [10] |
XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao.
Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer
[J]. FOOD SCIENCE, 2025, 46(20): 111-120.
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| [11] |
TIAN Jiangrong, ZHONG Lei, JI Yang, HU Qiuhui, ZHAO Liyan.
Isolation, Purification, Structural Characterization and Immunoregulatory Activity of Pleurotus eryngii Peptides
[J]. FOOD SCIENCE, 2025, 46(11): 94-104.
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| [12] |
ZHANG Xiuli, CHEN Yajing, ZHENG Zhihong, CAO Wenhong, QIN Xiaoming, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, XIA Xiaoyu, GAO Jialong.
Protective Effects of Oyster Peptides against Acute Alcoholic Liver Injury and Screening for Bioactive Peptides
[J]. FOOD SCIENCE, 2025, 46(11): 198-207.
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| [13] |
ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui.
Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry
[J]. FOOD SCIENCE, 2024, 45(9): 66-74.
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| [14] |
LIN Qingxia, WANG Lili, SONG Zhenshuo, CAI Shuxian, LIU Zhonghua, CHEN Lin.
Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian
[J]. FOOD SCIENCE, 2024, 45(6): 144-152.
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| [15] |
YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong.
Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch
[J]. FOOD SCIENCE, 2024, 45(5): 174-183.
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