| [1] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [2] |
CHEN Jialing, FENG Yujie, ZHAO Kaixin, XIAO Jie, CAO Yong, LIU Xiaojuan.
Astaxanthin Microcapsules Prepared by Wet Milling and Spray Drying: Effect of Carrier Oil on Their Physicochemical Properties, Stability, and Bioaccessibility
[J]. FOOD SCIENCE, 2026, 47(7): 89-100.
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| [3] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [4] |
SHI Wanrong, SHEN Shuyue, WANG Qin, LI Zhengpeng, LI Tingting.
Origin Traceability and Cultivation Mode Identification of Phellinus linteus Based on Hyperspectral Imaging Combined with Deep Learning
[J]. FOOD SCIENCE, 2026, 47(6): 342-350.
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| [5] |
ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian.
Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows
[J]. FOOD SCIENCE, 2026, 47(6): 155-166.
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| [6] |
TU Ran, LI Yan.
Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides
[J]. FOOD SCIENCE, 2026, 47(5): 393-403.
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| [7] |
LIN Shiyu, WANG Qingwei, ZHAO Yongteng, GAO Penghua, QI Ying, YANG Min, LI Lifang, GUO Jianwei, HUANG Feiyan, YU Lei.
Research Progress on the Regulation of Astaxanthin Accumulation in Haematococcus pluvialis by Chemical Inducers
[J]. FOOD SCIENCE, 2026, 47(5): 1-12.
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| [8] |
BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong.
Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2026, 47(4): 49-57.
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| [9] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [10] |
WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing.
Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(3): 109-119.
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| [11] |
HAN Tiantian, DONG Keyu, LUO Lu, YUAN Gaofeng, HUANG Ju, CHEN Xiao’e, ZHANG Jing, WANG Yuhua.
Metabolic Regulation Mechanism Underlying Efficient Astaxanthin Accumulation in Phaffia rhodozyma Induced by Titanium Dioxide Stress
[J]. FOOD SCIENCE, 2026, 47(2): 30-39.
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| [12] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [13] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [14] |
LIU Jiamin, WANG Sainan, CHEN Danni, SONG Kerong, LI Kangyuan, CHEN Liping, WANG Jiawei, CAO Yong, XIAO Suyao.
Nutritional Components and Strong Antioxidant Components of Finger Millet (Eleusine coracana (L.) Gaertn.)
[J]. FOOD SCIENCE, 2025, 46(9): 206-215.
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| [15] |
XIANG Huan, ZHAO Juanjuan, HUANG Hui, CHEN Shengjun, ZHAO Yongqiang, LIU Yuhang, HAO Zhiqiang, HAO Shuxian.
Effects of Different Carriers on the Digestion and Absorption of Astaxanthin from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2025, 46(9): 80-90.
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