| [1] |
GE Xinyu, RAN Linwu, ZHANG Lutao, WANG Siyu, MA Caixia, Ding Bowen, WEI Jiayi, LU Lu, MI Jia, YAN Yamei.
Structural Characterization and Biological Activities of Natural Anthocyanin Isomers: A Review
[J]. FOOD SCIENCE, 2025, 46(21): 384-394.
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| [2] |
FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin.
Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin
[J]. FOOD SCIENCE, 2025, 46(17): 424-434.
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| [3] |
LIU Huayu, LIAO Pengying, ZHANG Tianfeng, ZHANG Xinrui, DENG Yunning, LI Yaohua, WEI Jinrui, CHEN Jun.
Separation, Purification, and Activity Analysis of Angiotensin Converting Enzyme Inhibitory Peptides in Enzymatically Hydrolyzed Egg Yolk of Chinese Soft-Shelled Turtle
[J]. FOOD SCIENCE, 2025, 46(1): 40-48.
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| [4] |
MA Hui, GU Xuemin, MEI Jie, LI Fang, WANG Jiali, WANG Zipeng, KONG Lingming.
Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin
[J]. FOOD SCIENCE, 2024, 45(7): 69-77.
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| [5] |
LIU Liyan, ZHOU Chunxia, XU Meizhen,, CHEN Jin, JIANG Guili, LUO Donghui,, ZHAO Huiyan.
Isolation, Identification and Taste Characteristics of Flavor Peptides from Douchi
[J]. FOOD SCIENCE, 2024, 45(18): 176-182.
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| [6] |
SUN Qiang, WANG Ruidan, HUANG Jinian, LU Xin, SONG Guohui, YOU Jing.
Separation, Purification, Structure-Activity Relationship and Molecular Docking of Sesame Angiotension Converting Enzyme Inhibitory Peptides Prepared by Subcritical Water Hydrolysis
[J]. FOOD SCIENCE, 2023, 44(16): 106-112.
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| [7] |
JIANG Maoting, RAN Yanhong, LIU Na, HUANG Xuesong.
Preparation and Structural Characterization of Water-soluble Polysaccharide from Garlic Skin
[J]. FOOD SCIENCE, 2022, 43(6): 57-65.
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| [8] |
ZOU Chengmei, LI Li, SHI Shuoshuo, HU Ting.
Fractionation, Identification and Biological Activities of Ethanol Extract of Kuding Tea (Ilex latifolia Thunb.)
[J]. FOOD SCIENCE, 2022, 43(20): 18-24.
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| [9] |
HU Yanbo, ZHAI Liyuan, LIU Yang, ZHAO Siru, ZHAO Jun.
Isolation, Purification and Antioxidant Activity of Polysaccharides from Osmunda japonica
[J]. FOOD SCIENCE, 2022, 43(1): 59-66.
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| [10] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [11] |
LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun.
Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2021, 42(12): 123-129.
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| [12] |
CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie.
Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2021, 42(10): 120-126.
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| [13] |
HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai.
Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
[J]. FOOD SCIENCE, 2020, 41(24): 95-101.
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| [14] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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| [15] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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