| [1] |
HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan.
Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage
[J]. FOOD SCIENCE, 2026, 47(9): 216-228.
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| [2] |
LUO Yuyang, WANG Dan, TIAN Binqi, TANG Jie, ZHANG Xingzhong.
Effect of Cinnamaldehyde-Modified Zanthoxylum schinifolium Essential Oil Microcapsules on Non-contact Microbial Inhibition and Storage Quality of Shatangju Mandarins
[J]. FOOD SCIENCE, 2026, 47(9): 291-301.
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| [3] |
HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan.
Construction of Skin Collagen Film and Its Application in Food Packaging
[J]. FOOD SCIENCE, 2026, 47(9): 380-390.
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| [4] |
WANG Lin, WANG Jianchuang, WANG Baoying, ZHANG Yan.
Research Progress on Nanocellulose-Stabilized Essential Oil Pickering Emulsions in Bio-Based Food Packaging Films
[J]. FOOD SCIENCE, 2026, 47(8): 396-410.
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| [5] |
LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang.
Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar
[J]. FOOD SCIENCE, 2026, 47(8): 270-280.
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| [6] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [7] |
ZHANG Fuhao, LING Yun, LIU Tong, WANG Xiujuan, SONG Yanling, XU Xiuli.
New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium
[J]. FOOD SCIENCE, 2026, 47(5): 315-323.
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| [8] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
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| [9] |
BAI Zongwei, ZHAO Haoqing, WANG Xiaoxuan, WANG Yijia, CHEN Yamei, CHEN Geng, ZHANG Zuohui, ZHAO Lichao.
A Review on Factors Influencing the Chemical Composition and Functional Activity of Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2026, 47(4): 387-394.
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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] |
YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei.
Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(4): 276-284.
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| [12] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [13] |
ZHU Yuanyuan, YANG Tianyi, DU Jungang, MA Sihan, CHEN Yanju, LIU Hairong, YE Zunyi, YAN Zhongjun, HUANG Zhibin, YU Zifeng, YANG Qunqing, WU Jian.
Rapid and Accurate On-Site Detection of Genetically Modified Maize and Soybean Based on Loop-Mediated Isothermal Amplification and CRISPR/Cas System
[J]. FOOD SCIENCE, 2026, 47(2): 21-29.
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| [14] |
JI Xinxing, JI Chenfeng.
Research Progress on Green Manufacturing Technologies for Polysaccharides
[J]. FOOD SCIENCE, 2026, 47(10): 433-452.
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| [15] |
YUAN Ruoyun, CHANG Tong, WANG Yilin, XU Xin, LÜ Fengzhang, WANG Miao, MA Chengye, LI Hongjun, WANG Chenjie.
Antibacterial Activity and Mechanism of Thyme Essential Oil Nanoemulsion Prepared with Potato Protein Modified by Transglutaminase (TGase) against Staphylococcus aureus and Escherichia coli: A Metabolomic Study
[J]. FOOD SCIENCE, 2026, 47(1): 17-28.
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