| [1] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
|
| [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.
|
| [3] |
LIAN Huan, QIN Shunxin, JIA Lianwen, YANG Xiangzheng, WANG Da, WU Maoyu.
Effect of Storage Temperature on the Quality and Nitrite Metabolism Mechanism of Rape
[J]. FOOD SCIENCE, 2025, 46(18): 300-305.
|
| [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.
|
| [5] |
PANG Fan, SONG Enqiao, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, LIANG Rongrong, ZHU Lixian, DONG Pengcheng, NIU Lebao.
Storage Characteristics of Staphylococcus xylosus-Fermented Low-Nitrite Sausages under Different Storage Durations and Packaging Methods
[J]. FOOD SCIENCE, 2025, 46(14): 302-310.
|
| [6] |
YUE Qingming, HAN Lijuan, DENG Yongrong, MA Nana, ZHAO Yuxin.
Correlation Analysis between Monosaccharide Composition and Hypoglycemic Activity in Vitro of Polysaccharides from Berberis dasystachya Maxim.
[J]. FOOD SCIENCE, 2024, 45(8): 122-133.
|
| [7] |
ZHANG Caixuan, SHU Ying, LI Yang, HUANG Lei, GUO Mingzhu.
Research Advances in the Refining of Polysaccharides and the Mechanism for Its Effect on Reducing the Toxicity and Enhancing the Efficacy of Cyclophosphamide
[J]. FOOD SCIENCE, 2024, 45(7): 322-331.
|
| [8] |
YIN Huan, SONG Bingbing, LI Ziyu, WANG Zhuo, ZHAO Qiaoli, LI Rui, CHEN Jianping, ZHONG Saiyi.
Toxic Effect and Molecular Mechanism of Arsenolipids on Promoting Aging in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2024, 45(23): 131-139.
|
| [9] |
ZHAO Zhilei, LI Haoxuan, NIU Xiaoying, CHEN Meng, PANG Yanping,.
Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat
[J]. FOOD SCIENCE, 2024, 45(16): 197-203.
|
| [10] |
JIN Yushen, TANG Chu, LI Hui, XING Yang, FAN Mengdie, NIU Yumin, SHAO Bing.
Biotransformation of Acetamiprid during the Cowpea Pickling Process
[J]. FOOD SCIENCE, 2024, 45(14): 240-248.
|
| [11] |
PENG Yue, WEN Chunlu, YANG Chunjie, JIANG Shengqi, DING Wu.
Toxicity Assessment of Five Pesticides Using Vibrio qinghaiensis sp. Q67
[J]. FOOD SCIENCE, 2023, 44(9): 15-24.
|
| [12] |
YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin.
Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite
[J]. FOOD SCIENCE, 2023, 44(8): 101-108.
|
| [13] |
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.
|
| [14] |
YANG Qianhui, LIU Qian, CHEN Qian, LI Min, KONG Baohua.
Research Progress on the Formation and Chromogenic Mechanism of Zinc Protoporphyrin and Its Replacement for Nitrite in Meat Products
[J]. FOOD SCIENCE, 2023, 44(23): 293-313.
|
| [15] |
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.
|