| [1] |
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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| [2] |
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, DENG Chao, ZHANG Yong, OUYANG Mengyun, JIN Longxin, LI Wenge.
Quality Changes and Bacterial Community Analysis of Lemon-Flavored Boneless Chicken Feet Irradiated with 60Co-γ Ray
[J]. FOOD SCIENCE, 2026, 47(9): 281-290.
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| [3] |
WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi.
Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection
[J]. FOOD SCIENCE, 2026, 47(8): 281-293.
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| [4] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [5] |
ZHANG Fuhao, LING Yun, LIU Tong, WANG Xiujuan, SONG Yanling, XU Xiuli.
New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium
[J]. FOOD SCIENCE, 2026, 47(5): 315-323.
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| [6] |
WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia.
Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice
[J]. FOOD SCIENCE, 2026, 47(4): 115-128.
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| [7] |
REN Yulong, WANG Xiujuan, SHAO Zhenchao, PANG Bo, LIAN Jie, XU Xiuli.
Magnetic Molecularly Imprinted Polymer-Based Solid-Phase Extraction Combined with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Four Aflatoxins in Peanuts and Soy Sauce
[J]. FOOD SCIENCE, 2026, 47(1): 291-300.
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| [8] |
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai.
Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks
[J]. FOOD SCIENCE, 2025, 46(8): 267-273.
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| [9] |
PAN Shunyuan, CHEN Qibai, WANG Hongyue, KONG Xiangyu, PANG Shenyu, GAO Dongyang, SONG Jun.
Biological characteristics of Multidrug-Resistant Proteus mirabilis Bacteriophage and Its Antibacterial Effect on Chicken Breast Meat
[J]. FOOD SCIENCE, 2025, 46(6): 89-97.
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| [10] |
NIU Canjie, YE Sudan, ZHU Qiancong, HU Yuxia.
Determination of Five Fluoroquinolones in Aquatic Products by High Performance Liquid Chromatography with Solid Phase Extraction Using Metal-Organic Framework as Sorbent
[J]. FOOD SCIENCE, 2025, 46(3): 222-229.
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| [11] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong.
Effect of Magnetic Field-Assisted Freezing on Physicochemical Properties and Structure of Myofibrillar Proteins from Prepared Chicken Breast
[J]. FOOD SCIENCE, 2025, 46(24): 237-245.
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| [12] |
SHEN Hongyun, ZOU Jinhao, WANG Xuping, LIN Yaosheng, YANG Huaigu, TANG Daobang.
Effect of Inoculated Fermentation on the Flavor of Low-Salt Air-Dried Chicken
[J]. FOOD SCIENCE, 2025, 46(21): 211-218.
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| [13] |
LIU Chuan, CHEN Yanqiu, LIN Hao, WANG Luyao, SHI Peiyu, LIU Rong, WANG Yi, WU Wenlin, MAO Rui, XIAO Quanwei, SONG Juan, DAI Qin.
Simultaneous Determination of 39 Plant Toxins in Honey by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry with Solid Phase Extraction
[J]. FOOD SCIENCE, 2025, 46(2): 231-239.
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| [14] |
NIU Canjie, YE Sudan, HU Yuxia, LOU Jiayi, ZHU Qiancong, LÜ Zhiyong.
Determination of Fluoroquinolone Residues in Aquatic Products by Dispersive Solid Phase Extraction with Metal-Organic Framework-Based Molecularly Imprinted Polymer and Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(16): 353-361.
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| [15] |
WANG Manyu, LIU Qing, ZHENG Qiankun, SUN Jingxin.
Effects of Different Degrees of Woodiness on Physicochemical Properties and Structure of Chicken Breast Myosin
[J]. FOOD SCIENCE, 2025, 46(15): 69-75.
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