[1] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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[2] |
FENG Kun, WEI Yunshan, WU Hong.
Progress in Applications of Electrospinning/Electrospraying Based on Electrohydrodynamics in the Food Field
[J]. FOOD SCIENCE, 2021, 42(15): 231-241.
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[3] |
SU Desen, ZHENG Yunyun, CHEN Ziqiang, WU Jianyan, HUANG Chongyao.
Residual Dynamics and Risk Assessment of Dietary Exposure to Prochloraz and Its Metabolite 2,4,6-Trichlorophenol in Kumquats (Fortunella japonica Swingle) Treated with Prochloraz during Storage
[J]. FOOD SCIENCE, 2021, 42(14): 315-319.
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[4] |
ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao.
Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(14): 16-23.
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[5] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[6] |
XU Yichi, PENG Shiyi, YANG Fang.
Recent Progress in Understanding the Correlation between Egg Consumption and Cholesterol Homeostasis
[J]. FOOD SCIENCE, 2020, 41(7): 245-254.
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[7] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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[8] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[9] |
WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin.
Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling
[J]. FOOD SCIENCE, 2020, 41(11): 50-56.
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[10] |
ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han.
Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis
[J]. FOOD SCIENCE, 2020, 41(10): 145-151.
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[11] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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[12] |
GUO Jingjing, WU Rina, AN Feiyu, LI Yang, ZHU Xinyuan, WU Junrui.
Effect of Lactobacillus plantarum WW on Lipid Profiles of Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2019, 40(9): 139-145.
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[13] |
GUO Jingting, JIAO Rui, JIANG Xinwei, LI Xia, LI Xusheng, RAN Guojing, BAI Weibin.
A Review of Recent Literature on Effects of Bioactive Compounds in Foods on Trimethylamine-N-oxide-Mediated Atherosclerosis
[J]. FOOD SCIENCE, 2019, 40(7): 261-267.
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[14] |
LI Lu, HUANG Liang, SU Yu, FU Xiaokang.
Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox
[J]. FOOD SCIENCE, 2019, 40(7): 74-81.
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[15] |
LU Qiqi, TANG Mingxin, LIU Yushan, QU Liwen, SU Jiangli, ZHONG Guohua, LIU Jie.
Residues and Dissipation Dynamics of Abamectin and β-Cypermethrin in Pitaya (Hylocereus undatus) Fruit
[J]. FOOD SCIENCE, 2019, 40(24): 325-331.
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