| [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] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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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] |
XU Suigen, LI Jiapeng, YANG Junna, HUANG Xin, XI Liqin, FANG Jiajia, XU Dian, ZHAO Yan, WANG Shouwei.
Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
[J]. FOOD SCIENCE, 2026, 47(7): 33-42.
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| [7] |
CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao.
Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
[J]. FOOD SCIENCE, 2026, 47(5): 82-92.
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| [8] |
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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| [9] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
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| [10] |
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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| [11] |
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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| [12] |
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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| [13] |
YANG Yini, ZHAO Ran, BI Shuang, LIU Ye, ZHOU Qi.
Effects of Different Processing Methods on the Flavor Characteristics of Rapeseed Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(10): 239-248.
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| [14] |
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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| [15] |
LIU Yan, YUAN Chushan, CHENG Xiaomei, ZHANG Xiaowei, LI Rui, ZHU Xiangrong.
Transcriptomic Analysis of the Inhibitory Mechanism of Mustard Essential Oil Nanoemulsion against Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2026, 47(1): 29-38.
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