| [1] |
CAI Yuzhen, JIN Xin, BI Jinfeng, XIE Yitong, REN Haiwei.
Synergistic Effect of Pectin-Calcium Ion-Sugar Combination on the Hardening of Low-Sugar Preserved Kiwifruit
[J]. FOOD SCIENCE, 2026, 47(1): 69-76.
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| [2] |
XU Fuchun, WANG Yi, TU Qiurong, ZHANG Juan, WANG Linlin, WANG Hongchao, YU Xihua.
Alleviating Effects of Bifidobacterium bifidum CCFM1167 and Its Combinations with Other Probiotics on Loperamide-Induced Constipation
[J]. FOOD SCIENCE, 2025, 46(7): 172-182.
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| [3] |
LI Zhijie, YAN Ruisi, WANG Xiujuan, HU Zhonghai, CAI Tianci, ZHEN Zongyuan.
Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products
[J]. FOOD SCIENCE, 2024, 45(7): 348-357.
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| [4] |
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong.
Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach
[J]. FOOD SCIENCE, 2024, 45(4): 225-231.
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| [5] |
LIU Xieyuan, MA Ying, ZENG Qi, WENG Shuyi, LI Lijun, NI Hui,,, CHEN Feng.
Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder
[J]. FOOD SCIENCE, 2024, 45(22): 146-153.
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| [6] |
JIAN Fangfang, ZHANG Zhongyuan, XIAO Yaru, LI Dajing, NIE Meimei, XU Yayuan, DAI Zhuqing, GU Qianhui, CAO Binbin, WANG Yunhai.
Antioxidant Capacity of Nut and Dried Fruit Combinations Evaluated by Different Methods
[J]. FOOD SCIENCE, 2023, 44(9): 114-122.
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| [7] |
Zhu Xiuqing, ZHANG Binyang, SUN Bingyu, GAO Yuan.
Research Progress on Flavor Formation in Soy Protein-Based Meat Analogs
[J]. FOOD SCIENCE, 2023, 44(5): 18-28.
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| [8] |
JIA Qiannan, HOU Hu, WANG Cong, SUN Yan, FAN Yan.
Sensomics Analysis of the Changes in Key Taste Components of Trachypenaeus curvirostris during Thermal Treatment
[J]. FOOD SCIENCE, 2023, 44(20): 212-218.
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| [9] |
DING Jian, SHEN Shuhan, LI Shuying, CAI Wei, LI Zhihai, YAN Qu, HUANG Tianhang, WANG Fengzhong, FANG Yong.
Quality Characteristics of Soybeans for Different Purposes and Identification of Superior Production Areas and Varieties
[J]. FOOD SCIENCE, 2023, 44(17): 11-19.
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| [10] |
YI Fengping , MA Ning, ZHU Jiancai.
Identification of Characteristic Aroma Compounds in Soy Sauce Aroma Type Xi Baijiu Using Gas Chromatography Olfactometry, Odor Activity Value and Feller’s Additive Model
[J]. FOOD SCIENCE, 2022, 43(2): 242-256.
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| [11] |
ZHANG Yujie, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, HE Ning, WANG Qiang.
Effect of Hydrothermal Parameter Combination on the High-Moisture Extrusion Process and the Product Quality of Soy Protein-Surimi Blends
[J]. FOOD SCIENCE, 2022, 43(19): 71-79.
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| [12] |
ZHANG Xinyi, LU Zhaoxin, ZHENG Liping, LÜ Ziyan, ZHOU Libang, MENG Fanqiang, BIE Xiaomei.
Effect of Quorum Sensing Systems on Biofilm Formation by Listeria monocytogenes
[J]. FOOD SCIENCE, 2022, 43(18): 105-112.
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| [13] |
HUANG Zhenhua, ZHANG Zhaohuan, TONG Jinrong, WU Qian, LIU Jing, LIU Haiquan, PAN Yingjie, ZHAO Yong.
Structural Characteristics and Recombination Strategies of Phage Lysins and Their Application in Controlling Foodborne Pathogens
[J]. FOOD SCIENCE, 2021, 42(23): 315-324.
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| [14] |
DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan.
Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)
[J]. FOOD SCIENCE, 2021, 42(2): 185-192.
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| [15] |
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong.
Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
[J]. FOOD SCIENCE, 2020, 41(6): 8-15.
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