| [1] |
HUANG Duanying, ZHENG Jianxian.
Preparation of a Double-Layered Composite Film Loaded with Cinnamic Acid@Mesoporous Silica and Its Application in Blueberry Preservation
[J]. FOOD SCIENCE, 2026, 47(9): 302-311.
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| [2] |
CHEN Zeyan, YANG Yang, SHEN Xi, LI Shu, HUANG Min, LI Sixuan, CHEN Zhilin, WANG Songtao, ZHOU Jiayu, JIA Junjie.
Research Progress on the Application of Intelligent Spectroscopic Techniques in Baijiu Production
[J]. FOOD SCIENCE, 2026, 47(9): 360-369.
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| [3] |
XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi.
Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu
[J]. FOOD SCIENCE, 2026, 47(9): 400-410.
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| [4] |
WANG Lin, WANG Jianchuang, WANG Baoying, ZHANG Yan.
Research Progress on Nanocellulose-Stabilized Essential Oil Pickering Emulsions in Bio-Based Food Packaging Films
[J]. FOOD SCIENCE, 2026, 47(8): 396-410.
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| [5] |
HONG Yanchun, ZHANG Fangyuan, WANG Liping, LIANG Mingming, ZHANG Fei, HE Weihui, HUANG Qihong, LIU Mengdan, LUO Yijie, ZHOU Yibo, ZOU Yuan, RUAN Qijun.
Characteristics of Taste Components and Comprehensive Quality Evaluation of Oysters: Influence of Geographical Origin and Fattening Duration
[J]. FOOD SCIENCE, 2026, 47(7): 232-242.
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| [6] |
REN Haojie, XU Zongying, LUO Haibo, WANG Cheng, LIU Qianyuan, WANG Xingna, JI Qianqian, LI Zhiqiang, SUN Rongxue, JIANG Ning.
Effect of Plasma-Activated Lactic Acid Treatment on the Quality and Microbial Community Structure of Rainbow Trout during Refrigeration
[J]. FOOD SCIENCE, 2026, 47(7): 302-313.
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| [7] |
WANG Wenjun, CHEN Qiling, ZHENG Qiangqing, WANG Jingjing, DENG Yonghui, YAN Pan.
Correlation between Winter Jujube Quality and Meteorological Factors in Different Production Areas and Its Comprehensive Evaluation
[J]. FOOD SCIENCE, 2026, 47(6): 78-88.
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| [8] |
WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan.
Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins
[J]. FOOD SCIENCE, 2026, 47(5): 376-392.
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| [9] |
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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| [10] |
Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng.
Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots
[J]. FOOD SCIENCE, 2026, 47(4): 265-275.
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| [11] |
MA Zhanchuan, BAI Jianing, LI Min, LIU Xingli, ZHANG Hua, ZHANG Yanyan.
Effect of Magnetic Field-Assisted Super-Chilling Storage on Dumpling Wrapper Quality
[J]. FOOD SCIENCE, 2026, 47(3): 268-274.
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| [12] |
WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao.
Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation
[J]. FOOD SCIENCE, 2026, 47(10): 320-329.
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| [13] |
WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran.
Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat
[J]. FOOD SCIENCE, 2026, 47(1): 249-257.
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| [14] |
LI Siting, TIAN Honghong, XIE Hangyu, LOU Yi’er, OUYANG Yuanxin, LI Li, WU Min.
Construction of Oregano Essential Oil Pickering Emulsion/Nanocellulose/Pectin Antimicrobial Coating and Its Application in Mango Preservation
[J]. FOOD SCIENCE, 2026, 47(1): 258-268.
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| [15] |
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan.
Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation
[J]. FOOD SCIENCE, 2025, 46(9): 351-363.
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