[1] |
ZHAO Liang, MIN Zhuo, WU Fuyong, JIANG Lu, LI Fangxiang, ZHONG Yanxia, ZHANG Yang, MO Xinliang, HE Hui, WANG Xinye.
Roles of Rare and Abundant Taxa in Bacterial Succession during Pile Fermentation in Moutai-flavored Baijiu Making
[J]. FOOD SCIENCE, 2022, 43(2): 168-175.
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[2] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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[3] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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[4] |
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang.
Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 251-257.
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[5] |
WU Shimin, WANG Jiaqin, JIANG Yongwen, YUAN Haibo, LI Jia.
Key Chemical Components Influencing the Brightness of Congou Black Tea Infusions
[J]. FOOD SCIENCE, 2021, 42(24): 221-228.
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[6] |
QIN Wenfei, SONG Xin, XIA Yongjun, AI Lianzhong, WANG Guangqiang.
Factors Affecting Intestinal Colonization of Lactic Acid Bacteria and Research Methods for It
[J]. FOOD SCIENCE, 2021, 42(23): 275-283.
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[7] |
ZHANG Xiru, GUAN Hui, XING Shaohua, LIU Wenli, LI Huamin.
Advances in Research on Microbial Succession and Flavor Changes in Pickles
[J]. FOOD SCIENCE, 2021, 42(23): 294-305.
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[8] |
SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui.
Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice
[J]. FOOD SCIENCE, 2020, 41(9): 81-85.
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[9] |
LIU Xinglong, ZHAO Yingchun, CHEN Xueyan, SHE Xinxin, SADIA Khatoon, JIANG Ying, XIE Huiyong, JIANG Bainan, ZHENG Yinan, LIU Wencong, DING Chuanbo.
Anti-fatigue Effect and Molecular Mechanism of Black Ginseng Polysaccharides in Mice
[J]. FOOD SCIENCE, 2020, 41(5): 173-179.
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[10] |
FAN Jie, WANG Qiushuang, QIN Dandan, FANG Kaixing, ZHU Haiyan, JIANG Xiaohui, CHEN Dong, WU Hualing.
Recent Progress in Black Tea Quality and Related Biochemical Factors
[J]. FOOD SCIENCE, 2020, 41(3): 246-253.
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[11] |
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua.
Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 272-280.
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[12] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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[13] |
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei.
Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
[J]. FOOD SCIENCE, 2020, 41(19): 1-8.
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[14] |
LAN Wenyan, CAO Jiacheng, QI Lin, JI Yangyang, HE Aimin, DUAN Yuquan, RONG Ruifen.
Observation on Cell Structure of Walnut Kernels and Its Changes during Oxidation during Storage and Raman Spectroscopy Analysis
[J]. FOOD SCIENCE, 2020, 41(19): 53-61.
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[15] |
WANG Shuo, DENG Haichao, GUO Du, YONG Qiyao, ZHAO Pengyu, DENG Ruisha, SHI Chao, XIA Xiaodong.
Anti-virulence Effect of Trans-cinnamaldehyde against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(15): 88-95.
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