| [1] |
XU Ke, ZHANG Xinyu, ZHENG Dan, JIANG Yuting, ZHANG Jiaxin, WANG Bingyan, ZHANG Fujia, SONG Yong, HAN Xiaoyun.
Extraction, Purification, Structural Characterization, and Biological Activity of Polysaccharides from Mulberry Leaves in Cold Regions
[J]. FOOD SCIENCE, 2026, 47(8): 52-66.
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| [2] |
WANG Yushan, HUANG Gang, ZHANG Yukun, WANG Ting, XIE Yaodi, YU Aihuan, YANG Ruixin, XU Lei, TAO Wenliang, YAO Qilong, FU Shuangcheng, LIANG Yuteng, LIU Wangjing.
Effects of Dietary Inclusion of Allium mongolicum Regel Flavonoids on Meat Quality in Male Dairy Goat Kids during Post-Mortem Aging
[J]. FOOD SCIENCE, 2026, 47(7): 20-32.
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| [3] |
SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng.
A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods
[J]. FOOD SCIENCE, 2026, 47(5): 422-433.
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| [4] |
XU Weixiang, ZHANG Qingqing, XI Huiting, LIU Zhongwei, WANG Yuanxing.
Purification and Identification of Flavonoids from Cyclocarya paliurus Leaves and Ameliorative Effect on Insulin Resistance
[J]. FOOD SCIENCE, 2025, 46(7): 162-171.
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| [5] |
WANG Yan, CHEN Xuling, ZHAO Chunxia, CHEN Qijiao, Meng Ziye, WANG Jiyue, YANG Li, ZHAO Shunjiang, LIANG Chenggang.
Metabolomics and Antioxidant Capacity Analysis of Flavonoids in the Bran of Purple-Black Kam Sweet Rice (Oryza sativa L. var. glutinosa Matsum)
[J]. FOOD SCIENCE, 2025, 46(6): 192-200.
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| [6] |
ZHOU Ting, WANG Haige, ZHANG Jixing, BAO Yingcai, YU Yongli, CHANG Jie.
Research Progress in Natural Sources, Biosynthesis and Metabolism Regulation of Rutin in Plant-Derived Food Materials
[J]. FOOD SCIENCE, 2025, 46(3): 284-295.
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| [7] |
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang.
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
[J]. FOOD SCIENCE, 2025, 46(2): 183-192.
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| [8] |
ZHANG Lihui, WANG Dandan, MENG Yanlin, WANG Meihui, ZHU Xiaoyong, YAN Zhiqiang, HE Li, HUANG Wei, WANG Qiaoyan.
Exploring Antibacterial Effect and Mechanism of Flavonoids in Ampelopsis Based on Network Pharmacology, Molecular Docking and Experimental Verification
[J]. FOOD SCIENCE, 2025, 46(16): 63-71.
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| [9] |
KUANG Mingqing, BEI Qi, LIU Yingxin, ZHU Jiaqing, LI Xuefeng, WU Bojian, LU Jike, HAO Limin.
Ameliorative Effect of Rosa roxbunghii Tratt. Juice Concentrate on Ionizing Radiation-Induced Redox Imbalance and Tissue Damage
[J]. FOOD SCIENCE, 2025, 46(16): 183-193.
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| [10] |
ZHANG Peng, WU Zhigui, LIAO Youyin, WANG Jiayi, DENG Kezhong, XIAO Yong, RAO Yi, WU Yi, FU Xiaomei.
Analysis of Differences in Flavonoid Components between Citri Reticulatae Pericarpium from Citrus reticulata Blanco cv. Zhangshuensis and Its Parents Using Liquid Chromatography-Mass Spectrometry Combined with Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2025, 46(15): 232-245.
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| [11] |
HU Haitao, LÜ Xiaomei.
Production of Plant Flavonoids in Microbial Cell Factories: Key Enzyme Mining and Heterologous Biosynthesis
[J]. FOOD SCIENCE, 2025, 46(13): 1-17.
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| [12] |
WEI Ye, CAO Jiawei, WANG Aili, ZOU Liang, HUA Xubin, LIN Qiao, QIU Ju.
Effects of Different Thermal Treatments on the Rutin Form Distribution and Sensory Quality of Tartary Buckwheat
[J]. FOOD SCIENCE, 2025, 46(11): 272-280.
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| [13] |
XU Han, LI Liang, CHAI Tao, DU Hongyan, LI Xueli, JIANG Yan.
Exploring the Mechanism Underlying the Protective Effect of Mulberry Leaf Flavonoid Extract on a Cellular Model of Diabetic Encephalopathy Using Network Pharmacology
[J]. FOOD SCIENCE, 2025, 46(10): 167-177.
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| [14] |
LIU Haipeng, LI Ling, HAN Jiali, JIANG Xin, FENG Lei, WANG Jia.
Preparation and Characterization of Modified Guar Gum/Whey Protein/Rutin Composite Membrane and Its Effect on Storage Quality of Agaricus bisporus
[J]. FOOD SCIENCE, 2024, 45(5): 233-242.
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| [15] |
XIU Huidi, LIANG Guangyue, CHENG Lei.
Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(21): 236-244.
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