| [1] |
JIANG Liguang, ZHENG Jie, OU Juanying, OU Shiyi.
Mechanism Underlying Simultaneous Elimination of Acrolein and Dicarbonyls by γ-Aminobutyric Acid or Valine
[J]. FOOD SCIENCE, 2025, 46(6): 19-28.
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| [2] |
YANG Liu, WANG Zhineng, YING Xiongmei, GONG Jiashun, PENG Chunxiu.
Analysis of Chemical Composition of Theabrownins in Instant Pu-erh Tea Powder
[J]. FOOD SCIENCE, 2025, 46(5): 208-215.
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| [3] |
LI Lujing, LI Haoran, ZHAO Yiming, ZHANG Juan, YUAN Fang, MAO Like, XU Honggao.
Diacylglycerol: A Review of Preparation and Purification Technologies and Safety Evaluation
[J]. FOOD SCIENCE, 2025, 46(21): 395-406.
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| [4] |
LI Enze, MA Yinguo, LI Jia, LU Yao, MAO Like.
Preparation and Characterization of Zein-Based Oil-in-Glycerol Emulsion Gel
[J]. FOOD SCIENCE, 2025, 46(19): 47-56.
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| [5] |
YAN Heng, CHEN Yan, MEI Xinyao, WANG Xutang, FENG Fengqin, CAI Haiying, ZHAO Minjie.
Promoting Effect and Mechanism of Glycerol Monolaurate on Bone Growth in Growing Rats
[J]. FOOD SCIENCE, 2025, 46(14): 147-156.
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| [6] |
TIAN Xin, CHAI Xiuhang, LIU Yuanfa.
Crystallization Properties of Binary Mixtures of Symmetrical Triglycerides 1,3-Dipalmitoyl-2-oleoyl-sn-glycerol (POP) and 1,3-Dioleoyl-2-palmitoyl-sn-glycerol (OPO)
[J]. FOOD SCIENCE, 2025, 46(10): 1-10.
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| [7] |
LU Jun, GAO Han, LU Qinghua, WANG Guoze, LÜ Junli, WANG Jianhua, ZUO Wenhuan.
Theoretical Calculation on Antioxidative Activity and Solvation Effect of Phenolic Acids
[J]. FOOD SCIENCE, 2024, 45(7): 52-60.
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| [8] |
ZHU Chaozhi, GUO Qi, ZHAO Zexin, WANG Weifei, CUI Wenming, XU Long, ZHAO Gaiming, LI Hang.
Research Progress on Enzymatic Production and Application of Diacylglycerol from Livestock and Poultry Fats
[J]. FOOD SCIENCE, 2024, 45(3): 266-274.
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| [9] |
DING Haohan, TIAN Jiawei, XIE Zhenqi, ZHOU Jie, YUAN Jiawen, WU Qihan, XIN Xing.
Effect of Liquid Smoke Prepared by Thermal Pyrolysis on Flavor Characteristics and Consumer Acceptability of Sirloin Steak
[J]. FOOD SCIENCE, 2024, 45(18): 190-196.
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| [10] |
YE Guoqing, NIU Yumin, FAN Chaoxia, YANG Hui, LIU Dengyong.
Quantum Chemical Calculation of the Formation Mechanism of the Sugar Smoking Pigment 5-(α-D-glucopyranosyl-(1-6)-α-D-glucopyranosyloxymenthyl)-2-furancarboxaldehyde
[J]. FOOD SCIENCE, 2024, 45(10): 62-71.
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| [11] |
SHAN Bo, GONG Jiashun, WANG Qiuping, GAO Linrui, JIA Man, CHEN Dandan, DING Zhengjiao.
Compositions and Lipid-lowering Effects of Water Extract and Theabrownin from Ripe Pu-erh Tea Prepared by Controlled Fermentation
[J]. FOOD SCIENCE, 2023, 44(8): 257-267.
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| [12] |
LIN Ju, MA Yangyang, LI Miaoyun, HUANG Haolong, GAO Haoyuan, LIU Shijie, ZHU Yaodi, ZHAO Lijun, LIANG Dong, ZHAO Gaiming.
Structural Characterization and Pyrolysis Characteristics of Lignin in Traditional Smoked and Roasted Wood
[J]. FOOD SCIENCE, 2023, 44(2): 32-38.
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| [13] |
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong.
Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
[J]. FOOD SCIENCE, 2023, 44(15): 49-56.
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| [14] |
ZHANG Shangwei, YANG Jiguo, XU Xiaofei, REN Jie.
Impact of the Structure of Polyglycerol Fatty Acid Esters on the Stability and Functional Performance of Curcumin-Loaded Nanoemulsions
[J]. FOOD SCIENCE, 2022, 43(6): 34-41.
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| [15] |
GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi.
L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips
[J]. FOOD SCIENCE, 2022, 43(4): 60-68.
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