| [1] |
LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang.
Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi
[J]. FOOD SCIENCE, 2026, 47(7): 290-301.
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| [2] |
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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| [3] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [4] |
ZHENG Chen, KOU Tiantian, GU Xinxi, LIU Xue, TIAN Hongtao, LU Haiqiang.
Characterization of Thermophilic Polygalacturonase AfPGA and Its Application in the Preparation of Pectin Oligosaccharides
[J]. FOOD SCIENCE, 2025, 46(9): 130-138.
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| [5] |
TIAN Qin, HU Xuan, WANG Dan, HUANG Ying, JIANG Qian, CHEN Zhenxia, WANG Qinglong, CHEN Xiaolu, YU Fulai.
Spatiotemporal Heterogeneity Analysis of Metabolome and Antibacterial Activity of Essential Oil from Alpinia hainanensis K. Schum. Fruits
[J]. FOOD SCIENCE, 2025, 46(4): 191-200.
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| [6] |
ZHANG Yanping, ZHANG Chenxi, ZUO Haichao, GAO Di, WU Qiqi, SONG Yafei, ZHAO Liyuan.
Analysis of Chemical Composition and Pharmacological Activity of Fengdan Peony Pods
[J]. FOOD SCIENCE, 2025, 46(4): 209-217.
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| [7] |
LIU Ziyu, LIANG Xiaoyun, ZHAO Wangchen, WANG Longfeng.
Antibacterial Effect and Mechanism of Melanin-like/Zinc Oxide Nanocomposite on Pseudomonas fluorescens with Strong Spoilage Ability Isolated from Chilled Meat
[J]. FOOD SCIENCE, 2025, 46(15): 10-15.
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| [8] |
BI Haixin, XIN Jiaying, SUN Lirui, CUI Tianyu, XIE Jinhui, ZHANG Jianxiong, XIA Chungu.
Research Progress on Mechanoenzymology in Food Processing
[J]. FOOD SCIENCE, 2025, 46(13): 394-405.
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| [9] |
QIAO Yanyan, JIANG Hongzhou, LI Dongnan, LI Bin.
Structural Characterization, Antioxidant and Antibacterial Activities of Polysaccharides from Blueberry
[J]. FOOD SCIENCE, 2024, 45(21): 94-103.
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| [10] |
ZHANG Shushu, ZHANG Juhua, LUO Yixuan, LAI Huiting, YU Jiewei, LIU Wei.
Preparation, Characterization and Storage Stability of Vitis davidii Foex. Anthocyanin Microcapsules with Tannin as Co-pigment
[J]. FOOD SCIENCE, 2024, 45(19): 15-25.
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| [11] |
ZHAO Jiarong, WANG Chen, ZHAI Yanping, KANG Xue,.
Research Progress on the Application of Low-Temperature Ethylene Oxidation Catalysts in Fruit and Vegetable Preservation
[J]. FOOD SCIENCE, 2024, 45(18): 261-271.
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| [12] |
YUAN Chushan, CHENG Xiaomei, SUN Chang, XIA Xu, ZHOU Yinuo, LI Gaoyang, ZHU Xiangrong.
Stability and Bacteriostatic Activity of Mustard Essential Oil Nanoemulsion Fortified with Citrus Pectin and Tween-80 and Its Application in the Preservation of ‘Shatangju’ Mandarin
[J]. FOOD SCIENCE, 2024, 45(16): 213-222.
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| [13] |
LU Zhenkang, WU Qingzhi, ZHANG Jian, MAO Xiaoying.
Antibacterial Effect and Mechanism of Juglone from Walnut Green Husk against Escherichia coli
[J]. FOOD SCIENCE, 2023, 44(7): 65-73.
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| [14] |
REN Junhe, ZENG Ping, CHEN Sirui, YI Lanhua.
Inhibitory Effect of Antimicrobial Peptide zp37 on Listeria monocytogenes in Fruit Juice and Its Action Mechanism
[J]. FOOD SCIENCE, 2023, 44(5): 29-37.
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| [15] |
LU Zhenkang, WU Qingzhi, ZHANG Jian, MAO Xiaoying.
Evaluation of Phenolic Content and in Vitro Antioxidant and Antibacterial Activity of Extract from Green Walnut Husks
[J]. FOOD SCIENCE, 2023, 44(3): 79-87.
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