| [1] |
ZHANG Xuan, ZHAO Wenyan, ZHU Xuan, WU Yingjie, ZHAO Yating, FAN Yaqing, ZHANG Xinqi.
High-oxygen Treatment Alleviates Browning in Postharvest Prune Fruits by Modulating Reactive Oxygen Species and Phenolic Metabolism
[J]. FOOD SCIENCE, 2026, 47(6): 283-291.
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| [2] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
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| [3] |
HONG Chen, GUO Lina, ZHANG Xinyan, OUYANG Ningning, WU Ping, MA Haile.
Transcriptomics Analysis of the Mechanism Underlying the Synthesis of Phenolic Compounds in Fresh-Cut Red Cabbage under Ultrasound Stress
[J]. FOOD SCIENCE, 2025, 46(14): 37-48.
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| [4] |
ZHOU Tang, WANG Ji, QIAO Wenhao, LIN Zhiqi, ZHU Hongbo, CHANG Yue, HU Weiyan, ZHANG Rongping, CHEN Xinglong.
Phenols from Vaccinium dunalianum Wight: Secondary Mass Spectrometry Fragmentation and Neuroprotective Effect
[J]. FOOD SCIENCE, 2024, 45(23): 140-149.
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| [5] |
BAO Jiayi, YU Xinyu, ZHU Meifei, LU Yuanyuan, LI Shanshan, HU Fuliang.
Research Progress in the Effect and Mechanism of Propolis Polyphenols in Alleviating High Fat Diet-Induced Non-alcoholic Fatty Liver Disease
[J]. FOOD SCIENCE, 2024, 45(19): 332-341.
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| [6] |
CUI Xingyue, LIU Xinping, QIN Sijun, TAN Hui, LI Bin.
Effect of Induced Germination of Alicyclobacillus acidoterrestris on the Quality of Ultra-high Pressure Treated ‘Hanfu’ Apple Juice during Storage
[J]. FOOD SCIENCE, 2024, 45(19): 216-226.
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| [7] |
MA Qian, ZHANG Lutao, LU Lu, JIN Bo, LIU Fei, LI Yingping, CHE Zhangbin, MI Jia, YAN Yamei.
Progress in Research and Application of Phenols and Their Derivatives from Lycium barbarum L.
[J]. FOOD SCIENCE, 2024, 45(17): 316-325.
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| [8] |
SU Kexin, ZHAO Yuhong.
Different Solvent Extracts from By-products of Corylus heterophylla Fisch. × Corylus avellana L.: Bioactivity Evaluation and Phenolic Composition Analysis by Ultra-high Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(1): 32-41.
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| [9] |
OU Kaiyu, PANG Jianlong, ZHANG Yimin, DONG Pengcheng, LUO Xin, MAO Yanwei.
A Review of the Antimicrobial Activity of Natural Phenolic Compounds and Their Applications in Meat and Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 358-366.
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| [10] |
FAN Qing, LI Cheng, LI Ming, ZHANG Xuemei, ZHANG Jiao, WU Di, GU Yuhong, GUO Suping.
Analysis of Phenolic Compounds and Antioxidant Enzyme Activity during the Growth and Metabolism of Red Raspberry Leaves
[J]. FOOD SCIENCE, 2023, 44(8): 238-246.
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| [11] |
SHI Lijuan, CHEN Ning, WANG Dan, FAN Xiaowei, HU Yongdan, YI Lunzhao, REN Dabing.
Quantitative and Comparative Studies on Phenolic Constituents in Different Types of Yunnan Large Leaf Tea Based on Validated Ultra-high Performance Liquid Chromatography-Triple Quadrupole-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(8): 271-280.
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| [12] |
ZHANG Jie, DANG Bin, ZHANG Wengang, YANG Xijuan.
Effects of Different Processing Methods on Phenolic Content and Antioxidant Activity of Black Hulless Barley in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2022, 43(21): 78-86.
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| [13] |
LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang.
Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(9): 283-292.
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| [14] |
SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao.
Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning
[J]. FOOD SCIENCE, 2021, 42(9): 319-327.
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| [15] |
YUE Xiaofeng, CAO Jianhong, ZHAO Yameng, YIN Chunxiao, JU Yanlun, ZHANG Zhenwen.
Effects of Three Loading Treatments on Quality Attributes in Spine Grape (Vitis davidii Foex.) Cultivar Tianputao
[J]. FOOD SCIENCE, 2021, 42(6): 238-243.
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