| [1] |
TU Ran, LI Yan.
Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides
[J]. FOOD SCIENCE, 2026, 47(5): 393-403.
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| [2] |
GAO Yunqi, ZHANG Yi, ZHOU Mengzhou, CHEN Yang, HU Shan, SUN Zhouliang, GUO Hongtao, PING Lei, ZHENG Mingming.
Research Progress in the Biosynthesis, Purification and Nutritional Application of Nervonic Acid
[J]. FOOD SCIENCE, 2026, 47(5): 13-25.
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| [3] |
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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| [4] |
YU Hang, WEN Miao, MA Liangyu, JIANG Nan, MENG Xiangchen.
Screening of Lactic Acid Bacteria for Their Calcium Enrichment Capacity and Structural Characteristics of Calcium-Enriched Bacteria
[J]. FOOD SCIENCE, 2026, 47(1): 114-121.
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| [5] |
LI Xu, CHENG Yangyang, YANG Kai, LIU Benkang, LI Cheng.
Selection and Application of Specific Nucleic Acid Aptamers for the Detection of Pseudomonas aeruginosa
[J]. FOOD SCIENCE, 2025, 46(9): 322-328.
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| [6] |
GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, GUO Jiajing, ZHU Xiangrong.
Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2025, 46(5): 255-262.
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| [7] |
SU Juan, MU Daichen, WU Hao, CHENG Yunhui, XU Zhou, HUANG Qingming, LIAO Juan, HU Jian, WEN Li.
Recent Advances in the Preparation and Bioactive Properties of γ-Oryzanol
[J]. FOOD SCIENCE, 2025, 46(17): 385-397.
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| [8] |
HE Xue, REN Kai, XU Chang, ZHANG Yingtong, ZHOU Hongsheng, LING Jun, LI Pengxia, CHENG Shunchang, HU Huali.
Inhibitory Effect of Slightly Acidic Electrolyzed Water on Spoilage Bacteria in Fresh-Cut Chicory
[J]. FOOD SCIENCE, 2025, 46(13): 304-313.
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| [9] |
SONG Hongdong, REN Shaoxia, SHAO Zhuwei, GE Shaocheng, QIAO Kun, LIU Zhiyu.
Preparation and Structural Identification of Peptides Stimulating Cholecystokinin Secretion from the Skin of Puffer Fish
[J]. FOOD SCIENCE, 2025, 46(12): 156-162.
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| [10] |
NAN Xin, ZHU Zhenbao, LIANG Lei, FU Yuyu, GU Haofeng, MA Guohao, WANG Zhuoying.
Research Progress on Antioxidant Peptides from Edible Mushrooms
[J]. FOOD SCIENCE, 2025, 46(12): 316-324.
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| [11] |
JIN Yan, WANG Jingyi, CHENG Jianing, YU Lemin, ZHANG Bichen, ZHANG Yibo, XU Tongyu.
Immunomagnetic Separation of Salmonella Typhimurium Based on Microfluidic Chip
[J]. FOOD SCIENCE, 2025, 46(1): 200-209.
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| [12] |
ZHANG Dandan, JIAO Ruiwen, MI Chunxiao, CHEN Ju, LI Xiang, WANG Qiukuan, REN Dandan, HE Yunhai, WU Long, ZHOU Hui.
Research Progress in the Preparation and Applications of Hydrophilic Chromatographic Materials for Separation of Monosaccharides and Oligosaccharides
[J]. FOOD SCIENCE, 2024, 45(9): 261-271.
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| [13] |
GAO Qi, DUAN Wenhan, PENG Xue, WANG Ning, LU Yating, ZHANG Qian, XUE Youlin.
Effects of Different Selenium Enrichment Methods on the Antioxidant Activity of Sweet Potato Leaf Proteins
[J]. FOOD SCIENCE, 2024, 45(9): 29-35.
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| [14] |
PAN Zhangchao, ZHANG Renyu, LI Huanchang, ZENG Niankai, WANG Yong.
Extraction, Purification, Characterization and in Vitro Hypoglycemic Activity of Polysaccharides from Fruiting Body of Phlebopus portentosus
[J]. FOOD SCIENCE, 2024, 45(8): 55-62.
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| [15] |
WANG Zhiwei, LI Qian, ZHANG Min.
Physicochemical Properties and Antioxidant Activity in Vitro of Selenium-Enriched Pea Seedling Powder
[J]. FOOD SCIENCE, 2024, 45(6): 8-14.
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