[1] |
YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e.
Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(9): 130-136.
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[2] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[3] |
ZHAO Qingyu, GUO Hui, SHEN Qun.
Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 160-168.
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[4] |
XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei.
Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(9): 192-198.
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[5] |
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao.
Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 199-205.
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[6] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[7] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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[8] |
TIAN Xiaoling, WANG Xiaoxi.
Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling
[J]. FOOD SCIENCE, 2021, 42(9): 275-282.
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[9] |
YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin.
Progress in Application of Bacteriophages in Control of Meatborne Pathogens
[J]. FOOD SCIENCE, 2021, 42(9): 293-301.
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[10] |
TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun.
Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress
[J]. FOOD SCIENCE, 2021, 42(9): 302-311.
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[11] |
JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang.
Progress in Research on Osmotic Pressure of Breast Milk and Infant Formula Milk and Its Effect on Infant Health
[J]. FOOD SCIENCE, 2021, 42(9): 312-318.
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[12] |
TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei.
Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products
[J]. FOOD SCIENCE, 2021, 42(9): 347-354.
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[13] |
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang.
The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing
[J]. FOOD SCIENCE, 2021, 42(9): 7-14.
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[14] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[15] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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