| [1] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
|
| [2] |
HU Jinguang, TANG Dongshu.
Toward Full-Chain Legal Regulation of the Pre-prepared Dish Industry
[J]. FOOD SCIENCE, 2026, 47(9): 1-7.
|
| [3] |
CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia.
Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems
[J]. FOOD SCIENCE, 2026, 47(9): 163-178.
|
| [4] |
CHENG Qian, LI Beibei, FENG Shuzhen, HE Xunyang.
Pattern of Quality Changes and Its Correlation with Microbial Community Succession during Spontaneous Fermentation of Chili Pepper
[J]. FOOD SCIENCE, 2026, 47(8): 143-152.
|
| [5] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
|
| [6] |
MO Shaobo, HUANG Yuanmin, NIE Xuanliang, YUAN Xiaosong, HE Feng, ZHAO Yunyun,LIU Xiaozhu, HUANG Mingzheng, YU Zhihai.
Quantitative Analysis of Environmental Microbial Sources in the Fourth Round of Fermentation of Jiang-flavor Baijiu and Their Synergistic Regulatory Mechanisms on the Function of the Microbial Community in Fermented Grains
[J]. FOOD SCIENCE, 2026, 47(6): 192-203.
|
| [7] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
|
| [8] |
ZHANG Junlei, WANG Teng, LIANG Qing, ZHANG Wenbin, WANG Ran, HUANG Aixiang, WEI Guangqiang.
Structural Properties and Transport Mechanism of the Signaling Molecule AI-2 Transporter GXS4 of Limosilactobacillus fermentum
[J]. FOOD SCIENCE, 2026, 47(6): 89-98.
|
| [9] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
|
| [10] |
ZHAO Yuhua, JIAO Xinyao, YANG Xue, FENG Huiyong, LI Tianming.
Construction of Bacillus subtilis Strain against Contaminating Bacteria Based on Phosphite Dehydrogenase Gene as Selection Marker
[J]. FOOD SCIENCE, 2026, 47(6): 145-154.
|
| [11] |
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu.
Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine
[J]. FOOD SCIENCE, 2026, 47(5): 105-114.
|
| [12] |
YANG Junlin, WU Cheng, ZHU Anran, ZHAO Wenyu, LU Hu, HU Jianfeng, HU Feng, WAN Bo,.
Association of Cellar Microbial Communities with Differences in Flavor of Base Baijiu across Fermentation Rounds during Mechanized Production of Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(5): 129-140.
|
| [13] |
XU Bin, LIU Yuqi, SONG Jinbo, LIU Letong, HUANG Meiqi, WANG Jingang, LI Huixing.
Fermentation Characteristics of Clavispora lusitaniae in a Medium Supplemented with Red Rice Extract
[J]. FOOD SCIENCE, 2026, 47(4): 96-104.
|
| [14] |
JI Hongfei, HAN Xiao, YANG Qiuning, LU Yihan, JIANG Yanjun, DONG Xiaodan, DING Wenjie, JI Haiyu.
Immunomodulatory Activity of Xylan Palmitate from Suillus luteus through Lactobacillus Enrichment in the Gut
[J]. FOOD SCIENCE, 2026, 47(4): 139-150.
|
| [15] |
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an.
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
[J]. FOOD SCIENCE, 2026, 47(4): 209-218.
|
