| [1] |
TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping.
Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2026, 47(1): 185-194.
|
| [2] |
SUN Jinyue, PAN Jianeng, ZHOU Wenwen.
Synergistic Mechanism of Ferrous Sulfate Combined with Bacillus methylotrophicus BCN2 in Inducing Ferroptosis in Aspergillus flavus
[J]. FOOD SCIENCE, 2025, 46(22): 59-71.
|
| [3] |
XUE Yibin, Zeng Longda, YAN Qiaojuan, JIANG Zhengqiang.
High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger
[J]. FOOD SCIENCE, 2025, 46(20): 100-110.
|
| [4] |
SUN Sicheng, LI Haoran, SU Guowan, WU Huizhen, LIN Weifeng.
Combined Mutagenesis by Atmospheric and Room Temperature Plasma and Ultraviolet and Screening on Salt-Containing Plates of Aspergillus oryzae for High Salt Tolerance and Activity of Protease
[J]. FOOD SCIENCE, 2025, 46(15): 120-127.
|
| [5] |
HAN Hongxiang, GUO Chengcheng, WEI Shenghua, CHEN Ana, LI Song.
Heterologous Expression and Enzymatic Characterization of Ferulic Esterase from Aspergillus terreus and Its Application in the Preparation of Ferulic Acid
[J]. FOOD SCIENCE, 2025, 46(15): 155-163.
|
| [6] |
LI Yufeng, XIE Ziwei, DONG Wenli, LIAO Xiyan, WANG Shunmin, WANG Changbao, WANG Jingjing ZHAO Yong.
Recent Progress on the Application of Photodynamic Inactivation in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2025, 46(14): 345-356.
|
| [7] |
DAN Li, HE Li, DIAO Shangpeng, XING Yage, XU Qinglian, LIU Hong, LÜ Xingyu, YE Yangyang, WUREMO Luoguo.
Kinetic Modeling for Shelf-Life Prediction of Dry Salted Duck Based on Total Volatile Basic Nitrogen
[J]. FOOD SCIENCE, 2025, 46(11): 302-309.
|
| [8] |
ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng.
Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life
[J]. FOOD SCIENCE, 2025, 46(10): 249-256.
|
| [9] |
ZHANG Xipeng, JIANG Zhongquan, GUO Quanyou, SONG Xiaoyan.
Effects of Different Moisture Contents on Bacterial Flora and Flavor Characteristics of Lightly Salted Large Yellow Croaker during Storage
[J]. FOOD SCIENCE, 2024, 45(8): 210-217.
|
| [10] |
XU Ping, HUANG Ting, LIU Shiqi, HU Meijiao, GAO Zhaoyin, LIU Jialiang, ZHANG Zhengke.
Effect of Melatonin on Chilling Injury and Ripening of Postharvest Mango Fruits during Shelf Life after Refrigeration and Underlying Physiological Mechanism
[J]. FOOD SCIENCE, 2024, 45(8): 218-227.
|
| [11] |
WANG Zeliang, DENG Weiqin, LIU Shuliang, LI Xiongbo, CHEN Xiangjie, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, LI Long.
Screening and Fermentation Performance of Highly Efficient Starter Cultures for Semi-Dry Douchi
[J]. FOOD SCIENCE, 2024, 45(5): 31-39.
|
| [12] |
ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang.
Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi
[J]. FOOD SCIENCE, 2024, 45(4): 116-124.
|
| [13] |
MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin.
Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2024, 45(23): 232-241.
|
| [14] |
WEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng,.
Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal
[J]. FOOD SCIENCE, 2024, 45(22): 85-93.
|
| [15] |
LI Xin, LIANG Zizhao, FAN Siyi, HE Xingxing, LIU Pu, GUAN Wenqiang.
Effect of Intermittent Treatment with Different Concentrations of Ozone on Preservation and Antioxidant System of Kiwifruit
[J]. FOOD SCIENCE, 2024, 45(20): 239-246.
|
