| [1] |
LI Nianzu, LI Yunfei, LI Rongfang, YAO Yuling, YANY Yingchun, WANG Feng.
Composition and Differential Metabolic Pathway Analysis of Endophytic Microbial Communities in Chaenomeles speciosa (Sweet) Nakai from Different Genuine Production Areas
[J]. FOOD SCIENCE, 2026, 47(5): 141-150.
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| [2] |
TAO Qiang, LI Jiao, CAO Wanxue, CHEN Naidong.
Mechanism for the Inhibition of α-Glucosidase by Peptide Tyr-Pro-Ile-Trp (YPIW) and Its Stability
[J]. FOOD SCIENCE, 2025, 46(7): 43-50.
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| [3] |
GU Huixian, AYIXIAMU·Maitituoheti, WU Siyu, JIANG Xianglong, YAO Lan.
Mechanism of Action of Ursolic Acid in Ameliorating Mitochondrial Dysfunction in Podocytes Induced by High Glucose
[J]. FOOD SCIENCE, 2025, 46(19): 37-46.
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| [4] |
WU Zhongjun, YAN Ting, YANG Xiaohuai, LI Hongliang, HUANG Caihuan, OU Shiyi, ZHENG Jie.
Elimination Mechanism of Methylglyoxal by Naringenin in Foods and Cytotoxicity of Their Adducts
[J]. FOOD SCIENCE, 2025, 46(15): 60-68.
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| [5] |
WANG Yinzhu, TENG Jianwen, HUANG Li, XIA Ning, WEI Baoyao.
Composition of Phenolics and Proteins of Theabrownin from Liupao Tea
[J]. FOOD SCIENCE, 2024, 45(22): 127-133.
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| [6] |
TANG Jialing, HUI Teng, HAN Guoquan.
An Update on Reactive Carbonyl Species and Their Effects on the Formation of Chemical Hazards during Food Processing
[J]. FOOD SCIENCE, 2024, 45(21): 297-306.
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| [7] |
XIE Yiting, PENG Fei, LOU Aihua, SHEN Qingwu, CHEN Jie, QUAN Wei.
Effect of Dietary Acrylamide Exposure on Blood Glucose Metabolism and Organ Functions of Type 2 Diabetic GK Rats
[J]. FOOD SCIENCE, 2023, 44(7): 151-160.
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| [8] |
LIN Jiayu, HUANG Caihuan, ZHENG Jie, LIU Fu, OU Juanying, ZHOU Hua, HU Jiaman, OU Shiyi.
Mechanisms for Simultaneous Removal of Formaldehyde and Glyoxal by Amino Acids and Cytotoxicity of Their Products
[J]. FOOD SCIENCE, 2023, 44(4): 278-285.
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| [9] |
ZHANG Mengyu, ZHANG Yanqing, FANG Leilei, XIE Junbo, WEI Yinghao.
Research Progress on Intervention of Natural Products from Plants in Neurotoxicity of Acrylamide
[J]. FOOD SCIENCE, 2023, 44(23): 332-352.
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| [10] |
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong.
Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
[J]. FOOD SCIENCE, 2023, 44(15): 49-56.
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| [11] |
WU Huixiang, YANG Hua, ZHAO Dengqi, HUANG Jianying, YANG Lijun.
Synthesis and Antibacterial Properties of Trimethylamine-Based Cationic Pillar[5]arene
[J]. FOOD SCIENCE, 2023, 44(1): 46-52.
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| [12] |
LI Zhihao, HUANG Baohua, ZHEN Weicong, ZHOU Jinlin, LU Yujing.
Synthesis and Evaluation of Sweet Dihydrochalcone Derivatives from Naringin
[J]. FOOD SCIENCE, 2022, 43(24): 83-92.
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| [13] |
BAI Jie, ZHU Yuchen, CHEN Fang.
Formation and Control of Acrylamide in Coffee: A Review of Recent Research
[J]. FOOD SCIENCE, 2022, 43(21): 332-340.
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| [14] |
QI Daisha, LI Shuyun, ZHANG Qing.
Effect of Ethanol Extract of Pomegranate Peels on the Oxidative Stability of Frying Oil and Acrylamide Content during Deep Frying of French Fries
[J]. FOOD SCIENCE, 2022, 43(16): 122-128.
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| [15] |
ZHANG Xueli, HU Qiuhui, JI Yang, YU Anqi, ZHONG Lei, ZHAO Liyan, FAN Yuming.
Nutritional and Structural Characteristics of Selenium-Enriched Protein from Pleurotus eryngii and Its Alleviative Effect on Lead Toxicity
[J]. FOOD SCIENCE, 2022, 43(15): 125-133.
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