| [1] |
ZHANG Yingying, ZHANG Kaixin, WANG Haoren, ZHAO Liyuan, HAN Xueying, CHENG Chen, LI Ruicheng, ZHANG Yanlong, SHI Qianqian.
Quality Evaluation of Tree Peony and Herbaceous Peony Flower Teas Made from Different Cultivars
[J]. FOOD SCIENCE, 2026, 47(6): 226-241.
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| [2] |
TU Ran, LI Yan.
Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides
[J]. FOOD SCIENCE, 2026, 47(5): 393-403.
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| [3] |
JIANG Youcang, YING Jiaqi, AN Huimin, CHEN Yuan, HUANG Yiwen, LIU Jiashun, LI Shi, HUANG Jian’an.
Aroma Characteristics and Key Aroma Components in Jasmine Yellow Tea
[J]. FOOD SCIENCE, 2026, 47(5): 186-193.
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| [4] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
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| [5] |
HUANG Jin, YANG Chen, LU Hongmei, LI Xiuqin, WEI Zhifu, LAO Fei, WU Jihong.
Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice
[J]. FOOD SCIENCE, 2026, 47(4): 70-78.
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| [6] |
KE Fahui, LIU Duanwu, JI Wei, YANG Min.
Properties and Application of Intelligent pH Indicator Composite Film Based on Purple Sophora Flower Pigment
[J]. FOOD SCIENCE, 2025, 46(7): 273-282.
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| [7] |
SUN Hezhi, DAI Zhongyang, MA Jinsen, WANG Xinru, LUO Zongxiu, XIU Chunli, ZHOU Li.
Transfer Behavior of and Dietary Exposure Risk to Difenoconazole in Jasmine Scented Tea
[J]. FOOD SCIENCE, 2025, 46(7): 303-308.
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| [8] |
GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, GUO Jiajing, ZHU Xiangrong.
Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2025, 46(5): 255-262.
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| [9] |
GAO Li, YANG Junyan, ZHAO Yinghu, JI Haixia, CHEN Jiahui, HAO Yuan, SHI Ying, HAO Rui.
Preparation and Performance Evaluation of Plant Protein-Based Maize Yellow Pigment Microcapsules
[J]. FOOD SCIENCE, 2025, 46(5): 65-74.
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| [10] |
LIU Jianguo, HAN Shanshan, LIU Yaowei, YANG Tao, JIA Qiang, DAI Ligang, LIU Changshu, ZHOU Peng.
Changes of Natural Pigments and Volatile Components in Sunflower Oil during Refining
[J]. FOOD SCIENCE, 2025, 46(4): 218-226.
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| [11] |
CHEN Guanghui, FU Wenxi, WANG Guiying, LÜ Lin, LI Bo, ZHOU Nannan, REN Ruwei, XUN Wen, PU Enyong, LIAO Guozhou.
Mechanism of Action of Bacteria Promoting Zinc Protoporphyrin Formation in Xuanwei Ham
[J]. FOOD SCIENCE, 2025, 46(23): 84-93.
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| [12] |
HAO Zhaojing, ZHOU Ziying, MA Liyan.
Polyphenol Composition and Antioxidant Activity of Sunflower Capitulum
[J]. FOOD SCIENCE, 2025, 46(23): 248-256.
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| [13] |
QI Hongyang, ZHANG Jiayao, MENG Yuhang, ZHAN Kanghua, ZHANG Chunyu.
Effects of Different Amino Acids on the Stability and Antioxidant Activity of Betalains
[J]. FOOD SCIENCE, 2025, 46(22): 195-202.
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| [14] |
XU Xinning, SHA Rongshuang, ZHANG Xuechun, TANG Junrong, ZHOU Ying, LI Nengbo, HE Xiahong, WANG Zhenxing.
In Vitro Antioxidant and Hypoglycemic Activities and Metabolomics Analysis of Stems and Flowers of Dendrobium strongylanthum Rchb. f.
[J]. FOOD SCIENCE, 2025, 46(21): 18-29.
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| [15] |
LIN Yang, SUN Simiao, XIN Wenjuan, MAO Yanqing, CHEN Rao, SHAO Ping.
Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells
[J]. FOOD SCIENCE, 2025, 46(20): 170-179.
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