| [1] |
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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| [2] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
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| [3] |
BO Wenqing, Kelsang Dekyi, ZHANG Yichen, ZHENG Linxi, GUO Dongbei, CHEN Xiaoxuan, PAN Lili, ZHENG Hanying, LI Hongwei.
Blackcurrant Attenuates D-Galactose-Induced Oxidative Damage in Mice through Regulating the Keap1-Nrf2/ARE Pathway
[J]. FOOD SCIENCE, 2026, 47(8): 250-258.
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| [4] |
WU Changyun, ZHANG Liangzi, YANG Han, PU Zhiying, YOU Juan, LIU Ru, WU Dingxin, JIA Dan, YIN Tao.
Effect of Ammonia Nitrogen-Reducing Biofilm on Stress Response and Muscle Quality of Crucian Carp under High-Density Transportation Conditions
[J]. FOOD SCIENCE, 2026, 47(8): 365-375.
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| [5] |
WU Ningning, CHAI Ronghua, WANG Junzhen, DONG Jing, XU Yudie, CHENG Yan, ZHANG Guowei, WANG Shunmin.
Maize Carotenoids: From Basic Characteristics and Postharvest Stability to Germination-Based Enrichment Strategies
[J]. FOOD SCIENCE, 2026, 47(8): 421-431.
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| [6] |
HEI Shenghua, MU Xueqin, ZHANG Lingping, HOU Yanru.
Research Progress on the Mechanisms Underlying the Impact of Mitochondrial Dysfunction on the Tenderization of Lamb Meat
[J]. FOOD SCIENCE, 2026, 47(7): 373-384.
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| [7] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
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| [8] |
ZENG Xiangquan, LIU Mengxuan, TAN Haoxiang, Liu Sirong, LI Yingyan, MI Jiaxin, ZHAO Meiting, LI Haihang, ZHAO Songsong, LI Jian.
Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties
[J]. FOOD SCIENCE, 2026, 47(6): 111-128.
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| [9] |
GUO Yuanyuan, LI Ting, ZHI Jianying, PENG Zihua, ZHONG Qingping.
Anti-biofilm Effects of Lactiplantibacillus plantarum Z139 Extract on Single and Mixed Cultures of Two Foodborne Pathogens
[J]. FOOD SCIENCE, 2026, 47(6): 167-174.
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| [10] |
GUO Wenwen, YUAN Yuan, HU Hao.
Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat
[J]. FOOD SCIENCE, 2026, 47(6): 383-391.
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| [11] |
CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao.
Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
[J]. FOOD SCIENCE, 2026, 47(5): 82-92.
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| [12] |
PENG Ling, ZHANG Liangzi, CHEN Yu, YOU Juan, LIU Ru, JIA Dan, YIN Tao.
Effect of Transportation Stress on the Flavor Quality of Mirror Carp during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(5): 276-287.
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| [13] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
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| [14] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
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| [15] |
CHEN Yaru, RUAN Yajie, ZHU Shaohui, ZHENG Kaiqi, WANG Jing, GUAN Qianqian, XIONG Tao.
Neuroprotective Effect and Mechanism of VB5 and VB12 on MPP+-Induced SH-SY5Y Cellular Model of Parkinson’s Disease
[J]. FOOD SCIENCE, 2026, 47(4): 129-138.
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