| [1] |
QU Hongbo, ZHANG Yue, LIU Junting, GUO Yueying, SUN Lina, JIN Ye.
Metabolomic Elucidation of the Effect of Dietary Sodium Propionate Addition on Lamb Muscle Metabolism and Meat Quality
[J]. FOOD SCIENCE, 2026, 47(9): 44-51.
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| [2] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
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| [3] |
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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| [4] |
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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| [5] |
GUO Wenwen, YUAN Yuan, HU Hao.
Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat
[J]. FOOD SCIENCE, 2026, 47(6): 383-391.
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| [6] |
LI Jiajie, PENG Jiaxun.
Construction of Regulatory Framework for the Food Safety of Cultured Meat from the Perspective of Systemic Risk Governance
[J]. FOOD SCIENCE, 2026, 47(5): 26-34.
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| [7] |
ZHANG Lingling, GAO Shuang, MA Mengyao, XIAO Yuying, YU Ting, JIANG Qijian, LI Yalei, LUO Ruiming.
Regulatory Role and Mechanism of the AMPK Signaling Pathway in Postmortem Lipid Metabolism and Its Impact on Meat Quality in Tan Sheep
[J]. FOOD SCIENCE, 2026, 47(5): 50-61.
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| [8] |
LI Jinhua, LU Hui, ZHANG Yuru, JU Yunlong, DONG Longlong, NI Laixue, LIU Yunguo, KANG Dacheng.
Grading of Wooden Chicken Breast Based on Multi-source Information Fusion and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(5): 305-314.
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| [9] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
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| [10] |
RUAN Jinna, HU Yongjin, SHI Danxia, LIU Lijing, ZHENG Yixi, LI Han, FU Xiaoping.
Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products
[J]. FOOD SCIENCE, 2026, 47(4): 408-426.
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| [11] |
LI Qing, LI Wanling, LIU Silu, SUN Jian, XU Xinglian, WANG Huhu.
Research and Application of Machine Learning in the Quality Control of Soy Sauce and Pot-Roast Meat Products
[J]. FOOD SCIENCE, 2026, 47(2): 347-356.
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| [12] |
SHANG Jiacui, LIU Xue, GAO Yang, WANG Yinlin, ZHU Ying, HUANG Yuyang, WANG Ying, ZHU Xiuqing.
Research Progress on the Effects of Additives on the Structure and Quality of High-Moisture Extruded Plant-Based Meat
[J]. FOOD SCIENCE, 2026, 47(1): 336-345.
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| [13] |
WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran.
Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat
[J]. FOOD SCIENCE, 2026, 47(1): 249-257.
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| [14] |
LI Jie, CHEN Qianqian, WANG Yanli, TIAN Qiyan, LIANG Xiuqing, LI Xia, LI Xinling, LIU Yanming, SHEN Zhonglan.
Determination of Cholesterol Oxidation Products in Meat Products by Saponification at Room Temperature Combined with Gas Chromatography-Quadrupole-Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(1): 301-308.
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| [15] |
XU Yikun, ZHANG Wenyan, ZHANG Yimin, LIANG Rongrong, LUO Xin, HAO Jiangang, YANG Xiaoyin.
Research Progress on the Blooming Characteristics of Fresh Red Meat and Its Regulatory Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 336-345.
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