[1] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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[2] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[3] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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[4] |
LUO Jingyang, LU Baiyi.
Research and Analysis of Food Big Data Technology Based on Bibliometrics
[J]. FOOD SCIENCE, 2021, 42(5): 278-287.
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[5] |
ZHAO Mei, CHANG Ling, SONG Zehe, HE Xi.
Interactions between Plant Polyphenols and Intestinal Microbiota and Their Effects on Metabolic Diseases
[J]. FOOD SCIENCE, 2021, 42(5): 305-313.
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[6] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[7] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[8] |
XIAO Baoping, CHEN Lu, ZENG Jun, LIU Jingwen, LI Jian, LI Guiling,.
Curcumin Enhances the Antioxidant Capacity of Pheochromocytoma (PC12) Cells
[J]. FOOD SCIENCE, 2021, 42(1): 172-179.
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[9] |
XU Zhiyong, MA Aimin.
Global Trends in Nutrigenomic Research: A Bibliometric Analysis
[J]. FOOD SCIENCE, 2020, 41(5): 237-245.
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[10] |
YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing.
Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares)
[J]. FOOD SCIENCE, 2020, 41(4): 235-242.
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[11] |
LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike.
Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii
[J]. FOOD SCIENCE, 2020, 41(19): 253-262.
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[12] |
GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun.
Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head
[J]. FOOD SCIENCE, 2020, 41(18): 64-70.
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[13] |
QIAO Wenshu, ZHAO Haitian, YAO Lei.
Advances in Understanding the Biological Activity of Lupinane-Type Pentacyclic Triterpenoids
[J]. FOOD SCIENCE, 2020, 41(13): 235-241.
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[14] |
TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei.
Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae
[J]. FOOD SCIENCE, 2020, 41(1): 292-303.
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[15] |
ZHANG Chi, LI Chunyi, WANG Qiming, TANG Yuwan, ZHAO Jichun, LI Fuhua, MING Jian.
Interaction between Plant Polyphenols and Peanut Allergenic Proteins and Mechanism for Allergenicity Reduction: A Review
[J]. FOOD SCIENCE, 2019, 40(23): 313-318.
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