| [1] |
ZHAO Yu, CHEN Xin.
Image Segmentation Technique for Chicken Feet Deboning Areas Based on the Lightweight SCFL-YOLO Model
[J]. FOOD SCIENCE, 2026, 47(9): 63-74.
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| [2] |
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, DENG Chao, ZHANG Yong, OUYANG Mengyun, JIN Longxin, LI Wenge.
Quality Changes and Bacterial Community Analysis of Lemon-Flavored Boneless Chicken Feet Irradiated with 60Co-γ Ray
[J]. FOOD SCIENCE, 2026, 47(9): 281-290.
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| [3] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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| [4] |
WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi.
Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection
[J]. FOOD SCIENCE, 2026, 47(8): 281-293.
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| [5] |
ZHU Xiang, ZHANG Xiaoyu, LIU Zhi, LE Dexiang, CHEN Nan.
Development of a Multi-machine Learning Model Fusion and Stacking Approach for Online Sorting of Zhaotong Sugar-Heart Apples Using Visible/Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 345-352.
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| [6] |
Ayueerguli·Abuduniyazi, CHEN Shuting, YU Suping, DONG Liming.
Research Progress on the Life Cycle Environmental Impacts of Cultivated Meat and Its Culture Medium
[J]. FOOD SCIENCE, 2026, 47(7): 415-425.
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| [7] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [8] |
TANG Jia, LI Guohua, TIAN Fu, FENG Yingwei, ZHANG Hui, ZHU Ling.
Research Progress on Food Functional Factors for Sleep Improvement
[J]. FOOD SCIENCE, 2026, 47(6): 371-382.
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| [9] |
WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia.
Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice
[J]. FOOD SCIENCE, 2026, 47(4): 115-128.
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| [10] |
ZHANG Kaiqi, ZHA Li, CHE Xin, WANG Lihong.
Near-Infrared Spectroscopy Combined with Support Vector Regression Optimized by Hybrid Strategy Improved Dung Beetle Optimizer for Real-Time Monitoring of the Contents of Multiple Components during Counter-Current Extraction of Curcumin
[J]. FOOD SCIENCE, 2026, 47(4): 172-179.
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| [11] |
YU Hui, TANG Wenting, PU Chuanfen, LI Man, SUN Qingjie.
Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough
[J]. FOOD SCIENCE, 2026, 47(3): 377-385.
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| [12] |
LIN Yunzhuoya, YAN Lixia, ZHANG Yi.
Effect of Vacuum Impregnation on the Quality of Fresh-Cut Annona squamosa L. during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(10): 284-292.
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| [13] |
REN Yulong, WANG Xiujuan, SHAO Zhenchao, PANG Bo, LIAN Jie, XU Xiuli.
Magnetic Molecularly Imprinted Polymer-Based Solid-Phase Extraction Combined with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Four Aflatoxins in Peanuts and Soy Sauce
[J]. FOOD SCIENCE, 2026, 47(1): 291-300.
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| [14] |
HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang.
Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study
[J]. FOOD SCIENCE, 2025, 46(9): 20-29.
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| [15] |
DU Yue, ZHAO Zhongna, LIU Xuebo.
Ameliorative Effect of Parabacteroides distaxsonis on Cognitive Impairment Caused by Type 2 Diabetes Mellitus
[J]. FOOD SCIENCE, 2025, 46(9): 165-176.
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