| [1] |
JIANG Donglei, ZHANG Sidi, XU Yang, WANG Ke, WANG Lifeng.
A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase
[J]. FOOD SCIENCE, 2026, 47(9): 333-340.
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| [2] |
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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| [3] |
ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun.
Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate
[J]. FOOD SCIENCE, 2026, 47(6): 58-68.
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| [4] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [5] |
XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo.
Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(3): 1-12.
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| [6] |
ZHU Yuanyuan, YANG Tianyi, DU Jungang, MA Sihan, CHEN Yanju, LIU Hairong, YE Zunyi, YAN Zhongjun, HUANG Zhibin, YU Zifeng, YANG Qunqing, WU Jian.
Rapid and Accurate On-Site Detection of Genetically Modified Maize and Soybean Based on Loop-Mediated Isothermal Amplification and CRISPR/Cas System
[J]. FOOD SCIENCE, 2026, 47(2): 21-29.
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| [7] |
WANG Guoxiu, ZHANG Qi, LU Jia, WANG Zhaohui, DU Zhenxia.
Recent Progress in the Application of High Resolution Mass Spectrometry for Screening Migrating Substances from Food Contact Materials
[J]. FOOD SCIENCE, 2025, 46(7): 346-356.
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| [8] |
JIN Ying, MIN Weiqing, ZHOU Pengfei, MEI Shuhuan, JIANG Shuqiang.
Dietary Recommendation Based on Multi-objective Optimization Integrating Nutritional Knowledge and Preference-Health Balance
[J]. FOOD SCIENCE, 2025, 46(6): 29-37.
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| [9] |
FU Changchun, YANG Ruijin, TONG Yanjun.
Bioinformatics Analysis, Heterologous Expression and Enzymatic Properties of β-Galactosidase from Bifidobacterium bifidum ATCC 29521
[J]. FOOD SCIENCE, 2025, 46(6): 98-107.
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| [10] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [11] |
LIN Xiaojie, WANG Ying, LIANG Lijie, WANG Peixin, YAN Jinxian, LIANG Zhangcheng, HE Zhigang, LI Weixin.
Xanthine Oxidase Inhibitory Peptide from Distiller’s Grains: Virtual Screening and Uric Acid-Lowering Effect
[J]. FOOD SCIENCE, 2025, 46(24): 200-207.
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| [12] |
LI Haoxun, YU Xiao, DONG Chunwang, CHEN Zhiwei, GUO Mengqi, PENG Weijie.
Non-destructive Detection of the Moisture Content of Withered Leaves for Black Tea Based on Micro-Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(24): 304-312.
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| [13] |
BIAN Zihan, CHEN Qian, LI Jiali, LIU Zihan, SHUAI Boyu, OUYANG Linghuan, ZHAO Zhiyao, QIAN Jianping.
Predictive Modeling for Nondestructive Determination of Soluble Solids Content in Kiwifruits Based on Optimized Regional Features of Hyperspectral Images
[J]. FOOD SCIENCE, 2025, 46(24): 1-8.
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| [14] |
CHEN Chen, WANG Yanting, SHI Yueya, GAN Tianxiang, HUANG Yanan, WANG Zhi.
A Feeding Strategy Based on Omics Analysis for Improving the Growth and Sporulation Efficiency of Bacillus licheniformis HW
[J]. FOOD SCIENCE, 2025, 46(21): 137-145.
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| [15] |
WANG Yi, CHEN Yueyao.
Reflection on and Reshaping of Legal Responsibilities of Social Media Platforms in Food Transactions
[J]. FOOD SCIENCE, 2025, 46(21): 356-361.
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