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YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
ZHANG Junlei, WANG Teng, LIANG Qing, ZHANG Wenbin, WANG Ran, HUANG Aixiang, WEI Guangqiang.
Structural Properties and Transport Mechanism of the Signaling Molecule AI-2 Transporter GXS4 of Limosilactobacillus fermentum
[J]. FOOD SCIENCE, 2026, 47(6): 89-98.
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| [3] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [4] |
JI Hongfei, HAN Xiao, YANG Qiuning, LU Yihan, JIANG Yanjun, DONG Xiaodan, DING Wenjie, JI Haiyu.
Immunomodulatory Activity of Xylan Palmitate from Suillus luteus through Lactobacillus Enrichment in the Gut
[J]. FOOD SCIENCE, 2026, 47(4): 139-150.
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| [5] |
ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang.
Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment
[J]. FOOD SCIENCE, 2025, 46(8): 124-130.
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| [6] |
WANG Guoxiu, ZHANG Qi, LU Jia, WANG Zhaohui, DU Zhenxia.
Recent Progress in the Application of High Resolution Mass Spectrometry for Screening Migrating Substances from Food Contact Materials
[J]. FOOD SCIENCE, 2025, 46(7): 346-356.
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| [7] |
WEI Guangqiang, WANG Teng, XU Ziqi, WANG Yuzhu, ZHANG Wenbin, LI Xinglun, HUANG Aixiang.
Structural and Functional Characterization of the Signaling Molecule Autoinducer-2 Synthesis Enzyme S-Ribosylhomocysteinase in Limosilactobacillus fermentum
[J]. FOOD SCIENCE, 2025, 46(7): 135-142.
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| [8] |
DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua.
Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk
[J]. FOOD SCIENCE, 2025, 46(5): 236-244.
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| [9] |
MA Yan, LI Yuxing, LI Bailiang.
Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt
[J]. FOOD SCIENCE, 2025, 46(5): 134-141.
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| [10] |
YIN Tong, AN Meiling, LIANG Zhixuan, LU Yanzhuan, SUN Hailong, NI Yongqing.
Comparative Analysis of Genetic Differences and Probiotic Characteristics of Human Gut-Dwelling Ligilactobacillus ruminis in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2025, 46(3): 11-19.
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| [11] |
LIN Xiaojie, WANG Ying, LIANG Lijie, WANG Peixin, YAN Jinxian, LIANG Zhangcheng, HE Zhigang, LI Weixin.
Xanthine Oxidase Inhibitory Peptide from Distiller’s Grains: Virtual Screening and Uric Acid-Lowering Effect
[J]. FOOD SCIENCE, 2025, 46(24): 200-207.
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| [12] |
QI Xuan, LIU Si, ZHENG Haobo, XU Yinhu, MA Wen, JIN Gang.
Winemaking Adaptability of a Novel Malolactic Bacterial Strain from the Wine-Producing Region of the Eastern Foothill of Helan Mountain
[J]. FOOD SCIENCE, 2025, 46(23): 160-168.
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| [13] |
LI Meiyan, RAO Xuexue, WANG Xiaodan, LI Linling, SHI Juyang, QIU Shuyi, LUO Xiaoye.
Research Progress on the Application of Molecular Fishing Technology in the Field of Medicine and Food Homology
[J]. FOOD SCIENCE, 2025, 46(21): 376-383.
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| [14] |
LU Shiyi, SUN Weining, LI Kaige, LI Hongyan, WANG Jing.
Cellulase-Assisted Lactobacillus plantarum P-8 Fermentation for Improving Storage Characteristics of Brown Rice
[J]. FOOD SCIENCE, 2025, 46(21): 251-257.
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| [15] |
XU Feiran, WANG Yu, WANG Xiaojing, CUI Wei, WANG Yongkun, ZHOU Hui, WANG Zhaoming, CAI Kezhou, ZHANG Bao, XU Baocai.
Hemoglobin-Derived Antioxidant Peptides from Beef Cattle in Ningxia: Identification Based on Computerized Screening and Molecular Docking
[J]. FOOD SCIENCE, 2025, 46(2): 108-117.
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