| [1] |
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu.
Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine
[J]. FOOD SCIENCE, 2026, 47(5): 105-114.
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| [2] |
MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe.
Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals
[J]. FOOD SCIENCE, 2025, 46(6): 142-155.
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| [3] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [4] |
ZHANG Xuan, YANG Xue, LI Xinke, MENG Lu, WANG Jiaqi, ZHENG Nan.
Research Progress in Short-Chain Fatty Acid Modulation of the Gut-Bone Axis in Bone Metabolism
[J]. FOOD SCIENCE, 2025, 46(2): 260-267.
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| [5] |
ZHAO Hui, YANG Yijin, XIA Yongjun, XIONG Zhiqiang, SONG Xin, AI Lianzhong, WANG Guangqiang.
Microorganism in the Host Gut: Selective Pressure and Adaptive Evolutionary Mechanism
[J]. FOOD SCIENCE, 2025, 46(11): 353-363.
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| [6] |
JIANG Siqiang, CHEN Gong, LI Xiongbo, WANG Zeliang, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, DENG Weiqin.
Effect of Co-fermentation with Monascus and Aspergillus oryzae on Flavor Substances and Microfloral Structure of Soybean Paste
[J]. FOOD SCIENCE, 2024, 45(9): 93-101.
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| [7] |
ZHANG Yumei, XIE Chunyan, WU Xin.
Effect of Enteromorpha prolifera Polysaccharide on Lipopolysaccharide-Induced Intestinal Barrier Injury and Intestinal Microbial Composition in Mice
[J]. FOOD SCIENCE, 2024, 45(3): 34-41.
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| [8] |
ZHANG Hongyuan, QIAN Jiajun, LI Zheyuan, ZHANG Shendong, YANG Xiaochen, AI Lianzhong, LAI Fengxi, ZHANG Hui.
Effect of Partial Acid Hydrolysis on the Structure and Emulsifying Function of Peach Gum Polysaccharide
[J]. FOOD SCIENCE, 2023, 44(4): 99-106.
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| [9] |
XU Ye, HU Yanzhou, XU Jia, HUANG Xianghui, HUANG Kunlun, HE Xiaoyun.
Research Progress on Gut-Liver Axis Mediated Nonalcoholic Fatty Liver Disease and Its Nutritional Intervention
[J]. FOOD SCIENCE, 2023, 44(3): 366-375.
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| [10] |
YU Xia, ZHAO Feiyan, SUN Zhihong.
Progress in Culturemics Research on Beneficial Intestinal Bacteria
[J]. FOOD SCIENCE, 2023, 44(23): 365-382.
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| [11] |
MAO Yaling, LI Jun’e, YU Jing, YANG Liu, ZHU Xia, YANG Xueshan.
Kinetic Modelling of Mixed Culture Fermentation of Oenococcus oeni and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2023, 44(2): 156-164.
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| [12] |
FEI Yongtao, HUANG Yihe, HUANG Li, LIU Gongliang, BAI Weidong.
Effect of Soymilk Fermented by Lactobacillus amylolyticus L6 on Intestinal Microorganisms and Short-chain Fatty Acids in Vitro
[J]. FOOD SCIENCE, 2023, 44(18): 157-164.
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| [13] |
TANG Rong, WANG Kang, GUO Yuansheng, LIU Yanmin, SUN Jianping, ZHU Jianjun, CHAGAN Irbis.
Optimized Co-fermentation of Horse Milk by Yeast and Lactic Acid Bacteria to Produce Angiotensin-converting Enzyme-Inhibiting Peptides
[J]. FOOD SCIENCE, 2022, 43(6): 236-245.
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| [14] |
YUAN Nuo, ZHANG Qing, ZHANG Xiaofei, PENG Yijiao, GUO Hong, ZHAO Jinhong.
Effects of Different Sterilization Temperatures and Storage Conditions on Total Bacterial Count and Fatty Acid Composition of Marinated Eggs
[J]. FOOD SCIENCE, 2022, 43(13): 163-169.
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| [15] |
LIU Ruonan, CHEN Wanbing, YAN Fangfang, LIU Min, LU Qun, YANG Hong, LIU Rui.
Recent Progress in Understanding the Characteristics and Mechanisms of Flavan-3-ols Absorption and Metabolism in Humans
[J]. FOOD SCIENCE, 2021, 42(21): 213-222.
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