[1] |
LI Nannan, LIU Yejia, LIN Lizhong, CAO Zhenzhen, ZHAO Siming, NIU Meng, JIA Caihua, ZHANG Binjia.
Rapid Quantitative Determination of Adulterated Thai Jasmine Rice Using Combined Near-Infrared Spectroscopy and Backward Propagation Neural Network
[J]. FOOD SCIENCE, 2022, 43(4): 277-283.
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[2] |
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing.
Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
[J]. FOOD SCIENCE, 2022, 43(4): 17-24.
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[3] |
ZHANG Yongsheng, LIU Dongmin, WANG Jianhui, LI Chiling, LI Yan, FANG Fang, CHEN Qijie, NING Jingheng, LI Lin.
Advances in Understanding the Effects of Plant-Derived Natural Products on Biogenic Amine Reduction in Foods
[J]. FOOD SCIENCE, 2022, 43(3): 315-324.
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[4] |
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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[5] |
LIN Bo, OUYANG Qiuli, YU Ting, ZHENG Jiajia, TAO Nengguo, LI Lu.
Antifungal Activity and Mechanism of Action of Berberine Hydrochloride against Penicillium digitatum
[J]. FOOD SCIENCE, 2022, 43(3): 213-220.
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[6] |
WANG Lihong, YANG Hui, SU Wen, KONG Yang.
Biosynthesis of Nano-Selenium by Lactobacillus plantarum LP21 and Its Antibacterial Activity against Vibrio alginolyticus
[J]. FOOD SCIENCE, 2022, 43(2): 217-223.
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[7] |
YI Fengping , MA Ning, ZHU Jiancai.
Identification of Characteristic Aroma Compounds in Soy Sauce Aroma Type Xi Baijiu Using Gas Chromatography Olfactometry, Odor Activity Value and Feller’s Additive Model
[J]. FOOD SCIENCE, 2022, 43(2): 242-256.
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[8] |
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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[9] |
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou.
Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu
[J]. FOOD SCIENCE, 2022, 43(2): 108-116.
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[10] |
HUANG Ping, HUANG Chen, WANG Ran, LONG Yi, YANG Nan, FANG Yapeng.
Characteristics and Progress in Application of Food Microgels
[J]. FOOD SCIENCE, 2022, 43(1): 337-344.
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[11] |
KANG Wenyi, MENG Lijun, WANG Li, QU Jiaojiao, LIU Lijun, LI Changqin.
Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review
[J]. FOOD SCIENCE, 2022, 43(1): 1-13.
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[12] |
JIANG Xiaoxia, ZHU Yanwen, ZHOU Lili, ZHAO Nan, LIU Ling, YUE Xiqing, BAI Bing.
Preparation of Tomatidine and Its Inhibitory Effect on Acetylcholinesterase
[J]. FOOD SCIENCE, 2022, 43(1): 14-21.
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[13] |
GENG Yiming, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua, LAO Minjun, ZHOU Xiaomin, YU Jianyang.
Antibacterial Activity and Mechanism of Terpinene-4-ol against Pseudomonas fluorescens
[J]. FOOD SCIENCE, 2022, 43(1): 30-36.
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[14] |
HU Yanbo, ZHAI Liyuan, LIU Yang, ZHAO Siru, ZHAO Jun.
Isolation, Purification and Antioxidant Activity of Polysaccharides from Osmunda japonica
[J]. FOOD SCIENCE, 2022, 43(1): 59-66.
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[15] |
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi.
Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation
[J]. FOOD SCIENCE, 2022, 43(1): 67-75.
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