| [1] |
Ayueerguli·Abuduniyazi, CHEN Shuting, YU Suping, DONG Liming.
Research Progress on the Life Cycle Environmental Impacts of Cultivated Meat and Its Culture Medium
[J]. FOOD SCIENCE, 2026, 47(7): 415-425.
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| [2] |
XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang.
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
[J]. FOOD SCIENCE, 2025, 46(9): 225-234.
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| [3] |
GUO Peijie, WANG Zhanbin, XIA Yongqiao, WANG Xingpei.
Effect of Salicylic Acid on Triterpenoid Biosynthesis and Reactive Oxygen Species Content in Ganoderma applanatum Mycelium
[J]. FOOD SCIENCE, 2025, 46(3): 56-63.
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| [4] |
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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| [5] |
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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| [6] |
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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| [7] |
LI Huaxiang, JI Dan, LU Chunlei, YE Qingya, ZHAO Linghui, GAO Yajun, GAO Lu, YANG Zhenquan.
Regulatory Effect of Polysaccharides from Antrodia cinnamomea in Submerged Fermentation on Gut Microbiota in Mice with Antibiotic-Associated Diarrhea
[J]. FOOD SCIENCE, 2023, 44(13): 42-51.
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| [8] |
LIANG Shuang, FU Yanqing, YIN Junfeng, XU Yongquan.
Compositional Analysis and Regulation of Foam Formed during Black Tea Juice Fermentation
[J]. FOOD SCIENCE, 2022, 43(8): 238-246.
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| [9] |
ZHAO Hongpeng, HUANG Sichen, SHI Lijuan, WANG Yiqi, REN Dabing, HU Yongdan, YI Lunzhao.
Isolation and Identification of Predominant Fungi in Fuzhuan Tea and Their Application for Fermentation of Low-Grade Green Tea
[J]. FOOD SCIENCE, 2022, 43(6): 89-95.
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| [10] |
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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| [11] |
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang.
Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic
[J]. FOOD SCIENCE, 2022, 43(18): 176-183.
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| [12] |
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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| [13] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
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| [14] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [15] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
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