| [1] |
Ayueerguli·Abuduniyazi, CHEN Shuting, YU Suping, DONG Liming.
Research Progress on the Life Cycle Environmental Impacts of Cultivated Meat and Its Culture Medium
[J]. FOOD SCIENCE, 2026, 47(7): 415-425.
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| [2] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [3] |
LI Enze, MA Yinguo, LI Jia, LU Yao, MAO Like.
Preparation and Characterization of Zein-Based Oil-in-Glycerol Emulsion Gel
[J]. FOOD SCIENCE, 2025, 46(19): 47-56.
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| [4] |
JIA Xiwen, XU Jiajie, LIANG Xueyan, ZHANG Hui, LIN Hao, DING Kaili, HE Yinghui, LIU Luoyang, HAN Lujia, XIAO Weihua.
Research Progress on the Application and Mechanism of Medium-Chain Fatty Acids in Adjuvant Therapy of Diseases
[J]. FOOD SCIENCE, 2024, 45(4): 344-351.
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| [5] |
LIU Mengqi, YAN Zhenzhen, HU Na, CHEN Xiong, LI Xin.
Differences and Commonalities in Responses of Zygosaccharomyces rouxii to High Salt and High Temperature Stress
[J]. FOOD SCIENCE, 2024, 45(2): 79-88.
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| [6] |
XI Jiayu, SU Yuanjin, DONG Shuqing, SHAO Shijun, LIU Hong, YANG Fude.
Research Progress in Microbial Conversion of Flavonoids
[J]. FOOD SCIENCE, 2024, 45(17): 326-334.
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| [7] |
FAN Yuting, LI Zhihao, LI Yueyuan, ZHANG Junxia, ZHANG Liyiru, WANG Lu, ZHOU Penghui, LI Jin, CHEN Keqin, FANG Yulin, ZHANG Kekun.
Effects of Addition of Different Amounts and Varieties of Grapes on Aroma, Physicochemical Indexes and Antioxidant Activity of Fruit Beer
[J]. FOOD SCIENCE, 2024, 45(13): 164-172.
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| [8] |
MI Jia, ZHANG Lutao, LU Lu, WEI Jiayi, JIN Bo, LUO Qing, YAN Yamei, CAO Youlong.
Separation and Pancreatic Lipase Inhibitory Activity of Two Petunidin Anthocyanins from Lycium ruthenicum Murr. by Preparative Medium-Pressure Liquid Chromatography
[J]. FOOD SCIENCE, 2023, 44(22): 16-23.
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| [9] |
LIN Yawen, LIU Jiachen, LI Aiqing, GAO Yue, LI Jianrong, LI Xuepeng.
Effects of Different Drying Methods on Physicochemical Properties and Microstructure of Penaeus vannamei
[J]. FOOD SCIENCE, 2023, 44(19): 74-81.
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| [10] |
TAN Xiqian, PEI Jianbo, CUI Fangchao, LI Qiuying, LÜ Xinran, SUN Tong, LI Jianrong.
Research Progress on Quorum Sensing Inhibitors against Pathogenic and Spoilage Bacteria in Aquatic Products
[J]. FOOD SCIENCE, 2023, 44(19): 270-289.
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| [11] |
FU Xiyu, ZHAO Minjie, FENG Fengqin.
Research Progress on the Role of Medium-Chain Fatty Acids in Improving Metabolic Syndrome by Regulating Intestinal Microecology
[J]. FOOD SCIENCE, 2023, 44(19): 417-428.
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| [12] |
ZENG Lu, LIU Shuji, CHEN Xiaoting, LIN Hetong, LIU Zhiyu.
Using Illumina MiSeq High-throughput Sequencing to Explore the Succession of Microbial Community in Takifugu flavidus during Cold Storage
[J]. FOOD SCIENCE, 2023, 44(18): 149-156.
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| [13] |
WU Xiaoling, XU Jinzhao, XU Yuanzhi, NING Ke, XIE Qinggang, XU Xiaoxi.
Effect of Optimized Thioglycolate Medium on the Growth and Metabolites of Akkermansia muciniphila
[J]. FOOD SCIENCE, 2023, 44(18): 183-192.
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| [14] |
YIN Hanliang, LIU Yang, TAN Yisheng, SUN Junhua, JIANG Liwen, DU Qiu.
Identification of Dominant Spoilage Bacteria in Chicken Feet with Pickled Peppers and Analysis of Their Spoilage Capacity
[J]. FOOD SCIENCE, 2023, 44(16): 312-317.
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| [15] |
ZHANG Li, MA Yunhao, WANG Ying, XU Baocai.
Physicochemical Characteristics and Spoilage Bacteria of Modified Atmosphere Packaged Braised Chicken during Refrigeration
[J]. FOOD SCIENCE, 2023, 44(15): 188-203.
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