| [1] |
YUAN Siqi, HE Qi, ZHAO Jinsong, ZHANG Yadong, YIN Jiebing, LIU Xun, LIU Yufeng, SHEN Yi, LIU Jun.
Effect of Mixed Inoculation of Bacillus amyloliquefaciens and Bacillus cereus on the Quality of High-temperature Daqu
[J]. FOOD SCIENCE, 2026, 47(7): 143-158.
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| [2] |
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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| [3] |
ZHANG Tingting, ZHANG Bo, LIU Shiquan, QIAO Jing, ZHANG Bingyun, GUO Xiaopeng, ZHAO Hongyuan, REN Haiwei.
Physicochemical Properties and Microbial Community Analysis of Different Grades of Nongxiangxing Daqu Stored for 45 Days from Longnan, Gansu Province
[J]. FOOD SCIENCE, 2026, 47(10): 139-150.
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| [4] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
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| [5] |
REN Tingting, YAN Pei, SHAN Qimuge, TANG Ping, TAN Yi, LI Bingbing, YIN Xuezhong, CHEN Shuangyu, ZENG Dagang, HOU Yuxiang, LU Jun.
Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing
[J]. FOOD SCIENCE, 2025, 46(7): 151-161.
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| [6] |
CHEN Yuyao, WANG Yuankai, ZENG Quanheng, ZHOU Chunjie, CAI Tian, CHEN Kewei.
Effects of in Vitro Culture with Chlorophyll a or b on the Fecal Flora Composition of High-Fat-Fed Mice and Metabolomic Analysis of Fermentation Products
[J]. FOOD SCIENCE, 2025, 46(4): 136-146.
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| [7] |
SHI Hao, LI Shu, YANG Yang, WANG Hongmei, CHEN Yiping, XIAO Chen, ZHONG Xiaozhong, SHEN Caihong, WANG Jiali, LIU Junnan, ZHAO Jian, WEI Yang, WANG Songtao.
Effect of Supplementing Different Types of Mother Daqu on Fungal Community and Functional Gene Succession during Fermentation of Jiang-Flavor Daqu
[J]. FOOD SCIENCE, 2025, 46(24): 147-161.
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| [8] |
WEN Yue, ZHANG Suyi, SONG Pan, CHEN Yao , LIU Ruidi, WANG Yang, WEN Xingke, AO Zonghua, CHEN Zhilin, JIA Junjie.
Succession Mechanism and Metabolic Characteristics of Yeast Flora during the Fermentation of Fermented Grains (Jiupei) for Nongxiangxing Baijiu
[J]. FOOD SCIENCE, 2025, 46(23): 169-181.
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| [9] |
LIN Zhichao, CHEN Guohe, XIA Mengzhen, WANG Lianqing, XIAO Wanling, WANG Chao, NIU Li.
Analysis of Key Aroma Components in Wuyi Black Tea with Floral and Honey-like Aromas
[J]. FOOD SCIENCE, 2025, 46(22): 120-126.
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| [10] |
XU Chenxia, ZHANG Xianqian, LI Jinjun, LÜ Guangping, CAO Mengsi, LIU Ming.
Recent Progress in Human Surrogate Models for Studies on the Digestion, Absorption, and Gut Microbiota Interaction of Edible Polysaccharides
[J]. FOOD SCIENCE, 2025, 46(22): 398-411.
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| [11] |
HONG Jianqu, ZHANG Fan, NIU Xiaoxu, HUANG Xiaoyan, YAN Fen.
Effect of Bacillus amyloliquefaciens PTL16 on Reactive Oxygen Species Metabolism and Resistance Metabolism in Yellow Passion Fruit (Passiflora edulis f. flavicarpa Degener) during Storage
[J]. FOOD SCIENCE, 2025, 46(21): 267-274.
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| [12] |
ZHU Anran, WAN Bo, WU Cheng, WANG Diqiang, HU Feng, HU Jianfeng, LU Hu.
Whole-Genome Sequencing Analysis of Thermoascus aurantiacus and Functional Characteristics Analysis of Volatile Compounds Produced by It in Solid-State Fermentation
[J]. FOOD SCIENCE, 2025, 46(21): 159-168.
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| [13] |
LUO Jiangtao, ZHAO Chi, TANG Aoxing, ZHANG Fengju, DU Yufeng, LI Zhihua, PU Zongjun.
Effects of Different Wheat Varieties on the Quality, Microbial Community Structure, and Metabolites of Strong Aroma-Type Daqu
[J]. FOOD SCIENCE, 2025, 46(20): 133-141.
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| [14] |
LI Chong, WANG Kejian, FAN Chunyan, LUO Zhangsong, MA Mengli, HU Tiantian, YI Ruokun, ZHAO Xin.
Seaweed Polysaccharides Fermented by Pediococcus pentosaceus CQFP202447 Improves the Intestinal Flora and Ameliorates Nerve Injury in Mice via the Gut-Brain Axis
[J]. FOOD SCIENCE, 2025, 46(20): 208-222.
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| [15] |
ZHANG Xuan, YANG Xue, LI Xinke, MENG Lu, WANG Jiaqi, ZHENG Nan.
Research Progress in Short-Chain Fatty Acid Modulation of the Gut-Bone Axis in Bone Metabolism
[J]. FOOD SCIENCE, 2025, 46(2): 260-267.
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