[1] |
TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun.
Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress
[J]. FOOD SCIENCE, 2021, 42(9): 302-311.
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[2] |
YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei.
Phenolic Compounds and Antioxidant Activity of Jujube Honey
[J]. FOOD SCIENCE, 2021, 42(3): 150-157.
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[3] |
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin.
Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
[J]. FOOD SCIENCE, 2021, 42(3): 194-203.
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[4] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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[5] |
ZHOU Arong, LIN Yilin, QIU Jianqing, ZENG Shaoxiao, LIN Shaoling.
Recent Progress in the Construction and Functional Application of Curcumin Membrane Delivery Systems
[J]. FOOD SCIENCE, 2020, 41(7): 266-274.
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[6] |
SUN Zongbao, LIANG Liming, YAN Xiaojing, ZOU Xiaobo, WANG Tianzhen, LIU Xiaoyu, LI Junkui.
Detection of Freshness Indexes of Imported Chilled Beef Using Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2020, 41(22): 315-323.
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[7] |
MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
Freshness Assessment of Salmon through Comparative iTRAQ Proteomics
[J]. FOOD SCIENCE, 2020, 41(21): 44-51.
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[8] |
MA Congcong, ZHANG Jiukai, LU Zheng, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
A Review of Methods for Freshness Detection of Aquatic Products
[J]. FOOD SCIENCE, 2020, 41(19): 334-342.
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[9] |
LIN Lin, LU Yuehong, CHEN Youxia, LIU Zhenzhen, ZHAO Yiling, GAO Chunyan.
Protective Effect of Polyphenols from Broad Bean on Peroxy Radical-Induced DNA Damage
[J]. FOOD SCIENCE, 2020, 41(17): 83-88.
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[10] |
DUAN Yufei, WANG Qiaohua.
Optimization of a Predictive Model for Rapid Detection of Egg Freshness Using Visible Near-Infrared Spectra Based on Combination of Feature Selection and Feature Extraction
[J]. FOOD SCIENCE, 2020, 41(12): 273-278.
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[11] |
ZOU Xiaobo, XUE Jin, HUANG Xiaowei, ZHAI Xiaodong, ZHANG Junjun, ZHANG Zexiang, GAN Ziyu.
Development and Application of an Intelligent Biolayer Packaging Film as a Freshness Indicator for Salmon
[J]. FOOD SCIENCE, 2019, 40(23): 206-212.
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[12] |
SHANG Feifei, LI Tingting, YANG Yaru, YU Haifeng, WANG Dangfeng, XIE Jing, LI Jianrong.
Effect of Temperature Change on Quality of Turbot (Scophthal musmaximus) under Simulated Logistics Conditions
[J]. FOOD SCIENCE, 2019, 40(17): 234-239.
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[13] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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[14] |
GUO Qi, GAO Chunyan.
Protective Effect of Phenolic Compounds from Lycopus lucidus Turcz. on DNA Damage
[J]. FOOD SCIENCE, 2018, 39(23): 54-59.
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[15] |
FU Dandan, WANG Qiaohua, MA Meihu, XU Feng.
Correlation Analysis between Egg Freshness Indexes and S-Ovalbumin Content during Storage
[J]. FOOD SCIENCE, 2018, 39(19): 1-6.
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