[1] |
YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao.
Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 355-361.
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[2] |
WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju.
Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 85-90.
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[3] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[4] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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[5] |
ZHOU Nong, YU Zhiliang, LI Chengyong.
Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(3): 186-193.
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[6] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
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[7] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[8] |
GONG Lei, HUANG Hui, HAN Zhi, JIANG Feng, PENG Qingzhi, HUANG Zongqian, WANG Heng.
Determination of 18 Succinate Dehydrogenase Inhibitor Fungicides in Foods by Modified QuEChERS Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(18): 261-268.
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[9] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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[10] |
ZHAO Xiaona, ZHANG Yunyun, WANG Zengbin, SONG Xue, LU Zhoumin.
Changes in Major Components and Tea Making Suitability of Loquat Leaves during Growth
[J]. FOOD SCIENCE, 2021, 42(14): 202-208.
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[11] |
ZHOU Sainan, ZHANG Qing, WANG Fahe, WANG Xiaomei, LI Zhaojie, XUE Changhu, TANG Qingjuan.
Optimization by Response Surface Methodology of the Formulation of Seaweeds, Fruits and Vegetables Extracts to Assist in Reducing Blood Glucose and Lipid Levels
[J]. FOOD SCIENCE, 2021, 42(13): 57-63.
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[12] |
ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua.
Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves
[J]. FOOD SCIENCE, 2021, 42(13): 64-71.
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[13] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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[14] |
TIAN Yanhua, WU Lei, DU Huizhi, YANG Zhaoyan, ZHANG Liwei.
Myricitrin from Diospyros lotus L. Leaves Induced Apoptosis in Hepatocellular Carcinoma HepG2 Cells and Its Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(11): 176-185.
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[15] |
SHAO Ping, LIU Liming, WU Weina, CHEN Hangjun, GAO Haiyan.
Research and Application of Sensors in Intelligent Packaging of Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(11): 349-355.
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