| [1] |
YE Yongmao, GE Qingfeng, WU Mangang, YU Hai, LIU Rui.
Effect of Nitric Oxide on Improving Chilled Pork Quality Based on OPLS-DA and Entropy-Weight Topsis Method
[J]. FOOD SCIENCE, 2025, 46(16): 322-336.
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| [2] |
XIANG Yumeng, WU Qi, REN Haiwei, TIAN Yaqin, GUO Xiaopeng, LIU Qiankui, WANG Yayu.
Molecular Identification and Bioactivity Screening of Six Wild Strains of Morchella sextelata
[J]. FOOD SCIENCE, 2025, 46(13): 86-93.
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| [3] |
MEI Xincheng, XU Xinglian, ZHAO Tinghui, WANG Peng, LI Lingqi, HUANG Tianran, YANG Yujia, WANG Weinan, ZHAO Yang.
Effect of Lactic Acid-Assisted Low-Temperature Plasma on Preservation of Yellow-Feathered Broiler Carcass
[J]. FOOD SCIENCE, 2024, 45(17): 206-215.
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| [4] |
LIAO Boqun, HE Junbao, WANG Xirui, CHEN Fang, ZHANG Yawei.
Effect of NaCl Treatment on Intramuscular Collagen Characteristics and Related Endogenous Enzyme Activities of Beef during 72 h Postmortem
[J]. FOOD SCIENCE, 2024, 45(13): 67-74.
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| [5] |
OU Wei, YANG Ruqing, ZHANG Lingjing, SUN Lechang, WENG Ling, LIU Guangming, CAO Minjie.
Changes in the Quality of the Adductor Muscle of Crassostrea gigas during Cold Storage
[J]. FOOD SCIENCE, 2023, 44(5): 179-186.
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| [6] |
WU Xiaoling, XU Jinzhao, XU Yuanzhi, NING Ke, XIE Qinggang, XU Xiaoxi.
Effect of Optimized Thioglycolate Medium on the Growth and Metabolites of Akkermansia muciniphila
[J]. FOOD SCIENCE, 2023, 44(18): 183-192.
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| [7] |
YIN Hanliang, LIU Yang, TAN Yisheng, SUN Junhua, JIANG Liwen, DU Qiu.
Identification of Dominant Spoilage Bacteria in Chicken Feet with Pickled Peppers and Analysis of Their Spoilage Capacity
[J]. FOOD SCIENCE, 2023, 44(16): 312-317.
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| [8] |
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun.
Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
[J]. FOOD SCIENCE, 2023, 44(14): 20-28.
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| [9] |
HOU Ran, DOU Lu, REN Qin, ZHANG Min, ZHANG Yue, XIE Junkang, Aodengtuya, GUO Yueying, SU Lin, ZHAO Lihua, JIN Ye.
Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging
[J]. FOOD SCIENCE, 2023, 44(12): 181-188.
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| [10] |
ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping.
Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits
[J]. FOOD SCIENCE, 2022, 43(7): 191-201.
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| [11] |
PAN Yecan, WANG Xinlu, ZHANG Lin, FENG Yue, HE Linjuan, QIU Jing, QIAN Yongzhong.
Effect of Allicin on the Redox Level of HeLa Cells as Assessed by Various Mathematical Analysis Methods
[J]. FOOD SCIENCE, 2022, 43(3): 137-145.
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| [12] |
LIN Hengxun, HE Xingxing, ZHANG Chengyun, GUAN Wenqiang.
Effects of Superchilling Storage on Postmortem Quality of Pork and Enzyme Activities Involved in Glycolytic Pathway
[J]. FOOD SCIENCE, 2022, 43(3): 187-193.
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| [13] |
LI Chuanbo, LU Mingjie, ZHANG Qingfang, LIN Yutong, DOU Shaohua.
Cloning and Expression of Artificially Designed Peptides PF1 and PF2 and Their Effect on Glucose Oxidase Activity
[J]. FOOD SCIENCE, 2022, 43(22): 215-220.
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| [14] |
FAN Zhanqing, LIU Xiaoting, WEI Zhen, WANG Zheren, WANG Yanan, GAO Xin, MIN Weihong.
Construction of a Novel Mutant of Aspartate Kinase and Characterization of Its Enzymatic Properties
[J]. FOOD SCIENCE, 2022, 43(2): 62-69.
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| [15] |
HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin.
Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production
[J]. FOOD SCIENCE, 2022, 43(14): 199-207.
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