| [1] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu.
Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine
[J]. FOOD SCIENCE, 2026, 47(5): 105-114.
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| [3] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [4] |
WANG Guoxiu, ZHANG Qi, LU Jia, WANG Zhaohui, DU Zhenxia.
Recent Progress in the Application of High Resolution Mass Spectrometry for Screening Migrating Substances from Food Contact Materials
[J]. FOOD SCIENCE, 2025, 46(7): 346-356.
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| [5] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [6] |
AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an.
Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(4): 163-171.
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| [7] |
LIN Xiaojie, WANG Ying, LIANG Lijie, WANG Peixin, YAN Jinxian, LIANG Zhangcheng, HE Zhigang, LI Weixin.
Xanthine Oxidase Inhibitory Peptide from Distiller’s Grains: Virtual Screening and Uric Acid-Lowering Effect
[J]. FOOD SCIENCE, 2025, 46(24): 200-207.
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| [8] |
LI Meiyan, RAO Xuexue, WANG Xiaodan, LI Linling, SHI Juyang, QIU Shuyi, LUO Xiaoye.
Research Progress on the Application of Molecular Fishing Technology in the Field of Medicine and Food Homology
[J]. FOOD SCIENCE, 2025, 46(21): 376-383.
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| [9] |
XU Feiran, WANG Yu, WANG Xiaojing, CUI Wei, WANG Yongkun, ZHOU Hui, WANG Zhaoming, CAI Kezhou, ZHANG Bao, XU Baocai.
Hemoglobin-Derived Antioxidant Peptides from Beef Cattle in Ningxia: Identification Based on Computerized Screening and Molecular Docking
[J]. FOOD SCIENCE, 2025, 46(2): 108-117.
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| [10] |
XIE Jiajun, YANG Dong, LIN Jianhan, ZHAO Liang, LIAO Xiaojun.
Recent Advances in the Application of Microfluidic Technology in Food Science
[J]. FOOD SCIENCE, 2025, 46(18): 317-332.
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| [11] |
MIAO Mengya, SHAO Junlin, WANG Guangqiang, SONG Xin, YANG Yijin, XIONG Zhiqiang, AI Lianzhong, XIA Yongjun.
Development and Validation of a Targeted Screening Method for Anti-inflammatory Probiotics Based on a Dual-Luciferase Reporter System
[J]. FOOD SCIENCE, 2025, 46(15): 136-144.
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| [12] |
HOU Jiangxia, JIANG Jinhui, WANG Chenxin, WANG Lan, SHI Liu, WU Wenjin, GUO Xiaojia, CHEN Sheng, CHEN Lang, CAO Feng, SUN Li, ZHOU Zhi.
Research Progress in the Screening of Antimicrobial Substances Based on Machine Learning
[J]. FOOD SCIENCE, 2025, 46(14): 366-375.
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| [13] |
XIANG Yumeng, WU Qi, REN Haiwei, TIAN Yaqin, GUO Xiaopeng, LIU Qiankui, WANG Yayu.
Molecular Identification and Bioactivity Screening of Six Wild Strains of Morchella sextelata
[J]. FOOD SCIENCE, 2025, 46(13): 86-93.
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| [14] |
ZHAO Xi, MIAO Yue, JI Shengyang, YAN Lin, LI Ye, ZHANG Fang, GONG Jiashun, LU Baiyi.
Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans
[J]. FOOD SCIENCE, 2024, 45(3): 193-202.
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| [15] |
XIANG Huan, LU Meiming, CHEN Shengjun, HUANG Hui, HU Xiao, ZHAO Yongqiang, WEI Ya.
Discovery of Anti-inflammatory Peptides from Channa argus Using Virtual Screening, Molecular Docking, and Cell Model
[J]. FOOD SCIENCE, 2024, 45(24): 100-107.
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