| [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] |
DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao.
Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang
[J]. FOOD SCIENCE, 2026, 47(9): 229-241.
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| [3] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [4] |
LI Daocheng, YU Saiwei, CHEN Guoliang, CHEN Baichao, HAO Hongrui, LIU Dayang.
Effect of Blackheart on Optical Properties of Potato Flesh and Monte Carlo Simulation of Light Transport in Multilayered Potato Tissues
[J]. FOOD SCIENCE, 2026, 47(9): 312-323.
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| [5] |
ZHANG Yuanhao, YAN Haiyang, WEI Ziyu, CHENG Qianwei, HU Yongzhi, HUANG Guangwei, LI Qinghao, CHEN Tong.
Discrimination of Early Mold Deterioration Stages in Rice during Storage Based on Multi-source Spectral Information Fusion
[J]. FOOD SCIENCE, 2026, 47(9): 324-332.
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| [6] |
JIANG Donglei, ZHANG Sidi, XU Yang, WANG Ke, WANG Lifeng.
A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase
[J]. FOOD SCIENCE, 2026, 47(9): 333-340.
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| [7] |
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.
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| [8] |
LAI Ruilian, SHEN Chaogui, WEI Xiaoxia, TIAN Qilin.
A Review of Current Research on the Flavor and Medicinal Efficacy of Chinese Olive (Canarium album Raeusch.) as a Medicinal Food
[J]. FOOD SCIENCE, 2026, 47(9): 370-379.
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| [9] |
LIU Qi, CHEN Siyang, HAN Xiaoqian, LI Shuting, HAN Feifei.
Research Progress in Bile Acid Receptor-Mediated Improvement of Intestinal Health by Natural Products
[J]. FOOD SCIENCE, 2026, 47(9): 391-399.
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| [10] |
QU Hongbo, ZHANG Yue, LIU Junting, GUO Yueying, SUN Lina, JIN Ye.
Metabolomic Elucidation of the Effect of Dietary Sodium Propionate Addition on Lamb Muscle Metabolism and Meat Quality
[J]. FOOD SCIENCE, 2026, 47(9): 44-51.
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| [11] |
ZHAO Yu, CHEN Xin.
Image Segmentation Technique for Chicken Feet Deboning Areas Based on the Lightweight SCFL-YOLO Model
[J]. FOOD SCIENCE, 2026, 47(9): 63-74.
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| [12] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [13] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [14] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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| [15] |
ZHANG Yuanyuan, TU Mingxue, XU Can, SONG Jing.
Effect of Combined Ultrasound-Autoclaving Pretreatment Followed by Acetylation Modification on the Structural and Functional Properties of Loquat Kernel Resistant Starch
[J]. FOOD SCIENCE, 2026, 47(8): 337-346.
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