| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
GUO Jing, HUANG Xiao, SHENG Xiaohong, WANG Xin, XUE Sijia.
Comparative Analysis of Bacterial Community Structures and Functions in Chaste Honey Produced by Sympatric Apis cerana and Apis mellifera
[J]. FOOD SCIENCE, 2026, 47(9): 147-154.
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| [3] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [4] |
HU Yan, LIU Ziliang, XUE Yanhua, HUANG Xiaojun.
Analysis and Prediction of Compositional and Quality Variations of Stewed Polygonatum sibiricum Delar. ex Redoute during Processing
[J]. FOOD SCIENCE, 2026, 47(7): 43-53.
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| [5] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [6] |
YAN Shaobin, GUO Rui, ZHOU Ping, LIN Yanjuan, ZHOU Danrong.
Effect of Bagging on the Contents of Sugar, Free Fatty Acids, and Volatile Compounds in Peach Fruit
[J]. FOOD SCIENCE, 2026, 47(6): 242-252.
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| [7] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [8] |
YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi.
Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
[J]. FOOD SCIENCE, 2026, 47(6): 392-403.
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| [9] |
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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| [10] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
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| [11] |
WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei, QU Dong,.
Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation
[J]. FOOD SCIENCE, 2026, 47(5): 194-205.
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| [12] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [13] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
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| [14] |
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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| [15] |
CHEN Yaru, RUAN Yajie, ZHU Shaohui, ZHENG Kaiqi, WANG Jing, GUAN Qianqian, XIONG Tao.
Neuroprotective Effect and Mechanism of VB5 and VB12 on MPP+-Induced SH-SY5Y Cellular Model of Parkinson’s Disease
[J]. FOOD SCIENCE, 2026, 47(4): 129-138.
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