| [1] |
CHEN Yamei, CHEN Geng, FENG Siya, WANG Yijia, LIU Jinpeng, BAI Zongwei, ZHANG Zuohui, ZHAO Lichao.
Research Progress on Resource Characteristics, Functional Activity and Processing Technologies of Seed Oils from Woody Spice Plants in Guangxi
[J]. FOOD SCIENCE, 2025, 46(24): 373-383.
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| [2] |
LIU Xialei, ZHANG Lili, LIANG Li, XU Jialiang, ZHANG Yuyu.
Research Progress on the Functional Activities and Bioactive Components of Natural Edible Spices
[J]. FOOD SCIENCE, 2025, 46(10): 299-314.
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| [3] |
CHE Jing, WANG Bo, CUI Shuang, HUANG Xuhui, QIN Lei.
Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish
[J]. FOOD SCIENCE, 2024, 45(18): 25-32.
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| [4] |
CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu.
Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry
[J]. FOOD SCIENCE, 2024, 45(14): 121-132.
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| [5] |
BAN Yuhan, YANG Bingbing, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu.
Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste
[J]. FOOD SCIENCE, 2023, 44(8): 143-151.
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| [6] |
WU Kegang, HUANG Yuqiang, YU Bingying, CUI Zhengxiang, DUAN Xuejuan, CHAI Xianghua, ZHANG Zhihui, ZHENG Pengfei.
Antioxidant and Perservation Effect of Aromatic Hydrosol and Its Application in Fresh-Cut Agaricus bisporus (Lange) Sing. Preservation
[J]. FOOD SCIENCE, 2023, 44(15): 227-250.
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| [7] |
ZHANG Zeyu, WANG Bei, CAO Yanping.
Effect of Spices on Aroma Quality of Beef Flavoring Produced by Thermal Reaction during Storage
[J]. FOOD SCIENCE, 2023, 44(12): 189-198.
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| [8] |
HE Chuan, LÜ Ying, WANG Zongyi, GUO Huiyuan, TONG Qigen.
Effect and Mechanism of Spices on Flavor Enhancement of Liquid Egg Products
[J]. FOOD SCIENCE, 2022, 43(4): 8-16.
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| [9] |
WANG Haifan, GUO Mengyan, WANG Yujie, PENG Lijuan, LIAO E, WANG Haibin, ZOU Aijun, WANG Lei.
A Review on the Effects of Pungent Spices Including Chili and Prickly Ash on the Flavor of Meat Products
[J]. FOOD SCIENCE, 2022, 43(15): 389-395.
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| [10] |
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao.
Antioxidant Properties of Five Phycocyanins with Different Purities
[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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| [11] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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| [12] |
ZHOU Mengyue, XING Ranran, WANG Nan, GE Yiqiang, CHEN Ying.
Comparison of Six Methods for Extraction of Genomic DNA from Edible Spices
[J]. FOOD SCIENCE, 2021, 42(16): 246-253.
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| [13] |
HU Xiaotong, YE Yujie, SHI Guang, ZHAO Nanxi, GU Mingliu, YAN Yuning, ZHOU Jianing, AN Liping.
Extraction of Polysaccharides from Fruiting Bodies of Phellinus igniarius and Its Protective Effect on D-galactose Induced 3T3 Cell Injury
[J]. FOOD SCIENCE, 2020, 41(19): 204-211.
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| [14] |
ZHANG Jiachan, WANG Changtao, ZHAO Dan, WANG Chengtao, SUN Baoguo.
Qualitative and Quantitative Analysis of Sea Buckthorn Seed Extract and Its Antioxidant Effect in Liver of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(2): 229-238.
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| [15] |
LONG Men, FENG Chao, LI Yongjia, WANG Xuhai, CAI Huazhen, ZHAN Ge.
Preparation, Characterization and in Vitro Release Characteristics of Sustained-Release Chitosan Microcapsules Containing Tea Tree Oil
[J]. FOOD SCIENCE, 2019, 40(16): 242-248.
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