Research Progress on Jasminum nudiflorum Lindl.

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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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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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ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.

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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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YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.

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LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike. Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii [J]. FOOD SCIENCE, 2020, 41(19): 253-262.

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TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei. Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae [J]. FOOD SCIENCE, 2020, 41(1): 292-303.

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NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu. Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar [J]. FOOD SCIENCE, 2018, 39(19): 322-328.

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