| [1] |
RUAN Jinna, HU Yongjin, SHI Danxia, LIU Lijing, ZHENG Yixi, LI Han, FU Xiaoping.
Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products
[J]. FOOD SCIENCE, 2026, 47(4): 408-426.
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| [2] |
QI Yawei, LIU Haochi, LIU Jifeng.
Research Progress on Natural Products Inhibiting Advanced Glycation End Products
[J]. FOOD SCIENCE, 2025, 46(16): 370-387.
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| [3] |
GUO Xiangyang, WAN Xiaochun.
Composition of Volatile Compounds Generated from Simulated Thermal Reaction of L-Theanine with Monosaccharides
[J]. FOOD SCIENCE, 2025, 46(13): 214-222.
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| [4] |
LI Cui, FANG Sheng, ZHAO Zhongliang, LIU Haijie.
Research Progress in Regulation of Sulforaphane Synthesis in Broccoli Sprouts
[J]. FOOD SCIENCE, 2025, 46(1): 210-217.
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| [5] |
XIE Huan, HU Ziqing, LIU Xiaoyan, DONG Hao, BAI Weidong, ZENG Xiaofang, WEI Xianling.
Progress on the Application of Polyphenol-Polysaccharide Complexes in Food-Grade Pickering Emulsions
[J]. FOOD SCIENCE, 2024, 45(3): 247-256.
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| [6] |
LIANG Manzhu, HU Yumeng, LI Zhenyuan, HUANG Xuegang, BELLO Zaki Abubakar, GUO Qin, WANG Qiang.
Research Progress on the Formation Pathway and Regulation of Trans Fatty Acids in Vegetable Oils
[J]. FOOD SCIENCE, 2024, 45(23): 329-337.
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| [7] |
XIE Shiyin, SU Xiao, HU Haimei, CHEN Kaisong, JIANG Feng, FU Daqi.
Research Progress on Umami Substances in Meat
[J]. FOOD SCIENCE, 2024, 45(19): 384-394.
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| [8] |
ZHANG Yue, PEI Huijie, HE Wei, YANG Lamei, MA Yixuan, LI Jinhai, YANG Yong.
Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods
[J]. FOOD SCIENCE, 2024, 45(15): 263-271.
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| [9] |
YAN Ting, GE Tiansi, HUANG Caihuan, LUO Ziming, OU Shiyi, ZHENG Jie.
Research Progress on Polycyclic Aromatic Hydrocarbons: Formation, Deleterious Effects and Control Technologies
[J]. FOOD SCIENCE, 2024, 45(14): 257-266.
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| [10] |
MA Yue, WU Mengjie, LI Zhuosi, LIU Yangtai, DONG Qingli.
Formation Mechanism and Control Strategies of Biofilm on Food Contact Surfaces
[J]. FOOD SCIENCE, 2023, 44(7): 276-285.
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| [11] |
YUE Yang, WANG Chao, CHEN Yashu, ZHOU Qi, DENG Qianchun.
Research Progress on the Aroma and Off-Odor of Plant Milk and Their Influential Factors
[J]. FOOD SCIENCE, 2023, 44(21): 330-350.
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| [12] |
LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong.
Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment
[J]. FOOD SCIENCE, 2023, 44(2): 45-53.
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| [13] |
HUANG Juan, YANG Mengfei, YU Haiyan, CHEN Chen, LOU Xinman, YUAN Haibin, TIAN Huaixiang.
Research Progress on the Formation Mechanism and Control of Rancid Odor in Grain and Oil Products
[J]. FOOD SCIENCE, 2023, 44(19): 405-416.
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| [14] |
CHEN Chen, ZHOU Jie, ZHOU Qi, LOU Xinman, YU Haiyan, YUAN Haibin, TIAN Huaixiang.
Research Progress on Aroma Compounds in Almonds and Factors Influencing Its Flavor Quality
[J]. FOOD SCIENCE, 2023, 44(19): 320-339.
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| [15] |
WU Yanni, AN Yueqi, XIONG Shanbai.
Research Progress in the Formation and Regulation of Fish Soup Flavor
[J]. FOOD SCIENCE, 2023, 44(15): 251-268.
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