| [1] |
LIN Shiyu, WANG Qingwei, ZHAO Yongteng, GAO Penghua, QI Ying, YANG Min, LI Lifang, GUO Jianwei, HUANG Feiyan, YU Lei.
Research Progress on the Regulation of Astaxanthin Accumulation in Haematococcus pluvialis by Chemical Inducers
[J]. FOOD SCIENCE, 2026, 47(5): 1-12.
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| [2] |
LIU Yaqi, ZHOU Na, FENG Mengmeng, AI Xin, ZHAO Lei, ZHAO Liang.
Protective Effect of Nanoparticles Loaded with Black Rice Anthocyanins on Caco-2 Cell Damage
[J]. FOOD SCIENCE, 2025, 46(3): 102-109.
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| [3] |
GE Qian, ZHANG Yuanke, YAN Yue, KAI Jianrong, ZHOU Xinming, JIANG Wenguang, LI Xinghong, CHANG Tengwen, YI Zicheng, SUN Xiangyu, ZHANG Zhenwen, LI Jiming.
Effect of Crop Load on the Quality of Cabernet Sauvignon Grapes and Wines at Different Harvest Times
[J]. FOOD SCIENCE, 2025, 46(3): 128-137.
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| [4] |
SUN Qian, LI Na, YANG Bingyi, WANG Jie, WANG Xiaonan, BO Wenhao, XING Ranran, CHENG Jinxin, ZHU Baoqing.
Development of Insertion-Deletion Markers for Cabernet Sauvignon Grapes Based on Whole Genome Resequencing and Their Usefulness in Wine Authentication
[J]. FOOD SCIENCE, 2025, 46(18): 92-101.
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| [5] |
JIA Xiwen, XU Jiajie, LIANG Xueyan, ZHANG Hui, LIN Hao, DING Kaili, HE Yinghui, LIU Luoyang, HAN Lujia, XIAO Weihua.
Research Progress on the Application and Mechanism of Medium-Chain Fatty Acids in Adjuvant Therapy of Diseases
[J]. FOOD SCIENCE, 2024, 45(4): 344-351.
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| [6] |
HUANG Xiaolan, CHEN Li, REN Chi, BAI Yuqiang, HOU Chengli, LI Xin, LUO Ruiming, ZHANG Dequan.
Research Progress on the Effect of Post-translational Modification of Pyruvate Kinase on Meat Quality
[J]. FOOD SCIENCE, 2024, 45(16): 303-310.
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| [7] |
HE Wanshi, ZHENG Qinsheng, CHEN Xiaoyan, XIA Zenghui, CAO Yong, LIU Xiaojuan.
Preparation, Purification and Identification of a Novel Antioxidant Peptide from Haematococcus pluvialis and Its Effect on the Antioxidant Capacity of Caenorhabditis elegans
[J]. FOOD SCIENCE, 2023, 44(22): 116-125.
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| [8] |
XIE Rui, XU Guoqian, ZHANG Zhenwen.
Differential Analysis of Fruit Quality of ‘Cabernet Sauvignon’ Grapevines with Different Shoot Densities
[J]. FOOD SCIENCE, 2023, 44(10): 317-323.
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| [9] |
PENG Jing, REN Xiaotong, HAN Xiao, WANG Jun, HE Fei.
Effects of Different Parcels on the Aroma Substances of Wine Grapes from Eastern Foothill of Helan Mountain
[J]. FOOD SCIENCE, 2022, 43(22): 291-300.
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| [10] |
LIU Meiying, JIANG Junsheng, JIANG Naichun, XING Yingdong, ZHANG Zhenwen.
Effect of Ethephon Treatment for ‘Cabernet Sauvignon’ Grapes on Phenolic Components in Wines
[J]. FOOD SCIENCE, 2022, 43(1): 48-58.
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| [11] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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| [12] |
LIU Meiying, CHI Ming, ZHANG Zhenwen.
Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems
[J]. FOOD SCIENCE, 2021, 42(3): 30-37.
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| [13] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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| [14] |
Xu Yongxia, Bai Xuting, Feng Yuan, Zhao Honglei, Li Xuepeng, Li Jianrong, Yi Shumin, Xie Jing, Guo Xiaohua.
Changes of Flavor Compounds in Sea Bass during Steaming Process as Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2021, 42(22): 270-275.
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| [15] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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