| [1] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
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| [2] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
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| [3] |
HUANG Zhi, CHEN Huiru, QIU Meiting, YANG Lin, HUANG Qiqi, LI Kai.
A Review on the Biological Activities of Millettia speciosa Champ. with Special Focus on Its Polysaccharides
[J]. FOOD SCIENCE, 2026, 47(4): 345-354.
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| [4] |
ZHANG Chao.
Research Progress on the Aging Mechanism and Biological Activity of Dried Tangerine Peel
[J]. FOOD SCIENCE, 2026, 47(3): 415-426.
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| [5] |
LI Yonghua, WU Peng, XU Jianhan, YUAN Xuexia, ZHANG Lin, GAO Rui, Bi Jingxiu, JIANG Yuying, ZHAO Tong, HAO Haining, WANG Huijun, LIU Pingxiang, WANG Yutao.
Effects of Vacuum and Shaking on Flavor Substances of Longnan White Tea
[J]. FOOD SCIENCE, 2025, 46(8): 189-197.
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| [6] |
ZHENG Xue, REN Jiahui, WU Yu, MU Jianhua, MA Fengling, FU Jing, FAN Yanli, MENG Xuemei.
Advances in Terpenoid Research: Extraction, Identification, Biological Activities, and Molecular Targets
[J]. FOOD SCIENCE, 2025, 46(23): 387-400.
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| [7] |
GE Xinyu, RAN Linwu, ZHANG Lutao, WANG Siyu, MA Caixia, Ding Bowen, WEI Jiayi, LU Lu, MI Jia, YAN Yamei.
Structural Characterization and Biological Activities of Natural Anthocyanin Isomers: A Review
[J]. FOOD SCIENCE, 2025, 46(21): 384-394.
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| [8] |
WANG Zhu, WANG Nana, QUAN Wenxuan, YANG Zhannan, LI Chaochan, ZHAO Chao.
Recent Advances in Bioactive Compounds, Pharmacological Actions, and Product Development of Major Edible Rosa Fruits
[J]. FOOD SCIENCE, 2025, 46(21): 53-62.
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| [9] |
MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng.
Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea
[J]. FOOD SCIENCE, 2025, 46(21): 201-210.
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| [10] |
XU Jing, WANG Jiangxue, ZHANG Wangang, LUO Ruiming, CAO Songmin.
Progress in Research and Application of Plastein Reaction for Improving the Structure and Functional Properties of Food Proteins and Their Derivatives
[J]. FOOD SCIENCE, 2025, 46(20): 383-393.
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| [11] |
WU Hongyan, QI Shanshan, ZHANG Lijun, HE Bo, ZHANG Yuxiu, NIE Xulian, JIANG Mengqiu, LI Zhiyuan, ZHENG Hongxing.
Research Progress on Biological Activity of Royal Jelly and Its Application in Health Foods
[J]. FOOD SCIENCE, 2025, 46(20): 406-420.
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| [12] |
DONG Ke, TANG Mengmeng, HUANG Ziyi, BAI Chunhui, XING Yong, CHENG Jie, LIU Fuquan, ZHAO Zhifeng.
Effect of Supercritical CO2 Extraction Process Parameters on Chemical and Flavor Compounds of Zanthoxylum bungeanum Oleoresin
[J]. FOOD SCIENCE, 2025, 46(18): 240-249.
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| [13] |
HUANG Shihan, LIU Xinyu, LIU Yanxin, XU Huaming, YU Yiting.
Recent Advances in Extraction Methods, Biological Activities and Application in Foods of Puerarin
[J]. FOOD SCIENCE, 2025, 46(17): 398-411.
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| [14] |
FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin.
Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin
[J]. FOOD SCIENCE, 2025, 46(17): 424-434.
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| [15] |
YIN Hongguo, LIANG Zhonghou, QUAN Haiyan, XU Keqian, LI Yajun.
Research Progress on Structural Characteristics, Biological Activity and Action Mechanism of Tetracyclic Triterpenoids from Kadsura coccinea
[J]. FOOD SCIENCE, 2025, 46(16): 388-397.
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