| [1] |
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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| [2] |
LIU Fuguo, DAI Chenlin, ZHANG Guiyu, YUAN Yuzhe, LIU Yike, ZHAO Rui, WANG Meihan, SONG Yaqi, LIU Xuebo.
Perspectives on Future Foods for Sustainability and Nutritional Health
[J]. FOOD SCIENCE, 2026, 47(7): 1-19.
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| [3] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
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| [4] |
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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| [5] |
WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan.
Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins
[J]. FOOD SCIENCE, 2026, 47(5): 376-392.
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| [6] |
HAN Lihua, WANG Kai, FENG Xiaolan, WANG Bei, WANG Li.
Recent Advances in the Effect of Maternal Dietary Nutrition during Pregnancy and Lactation on Offspring Bone Development
[J]. FOOD SCIENCE, 2026, 47(3): 394-405.
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| [7] |
JIANG Youcang, YING Jiaqi, AN Huimin, CHEN Yuan, HUANG Yiwen, LIU Jiashun, LIU Zhonghua, HUANG Jian’an.
A Review on the Application of Internet of Things in Tea Planting and Processing
[J]. FOOD SCIENCE, 2025, 46(9): 401-410.
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| [8] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
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| [9] |
CHEN Yamei, CHEN Geng, FENG Siya, WANG Yijia, LIU Jinpeng, BAI Zongwei, ZHANG Zuohui, ZHAO Lichao.
Research Progress on Resource Characteristics, Functional Activity and Processing Technologies of Seed Oils from Woody Spice Plants in Guangxi
[J]. FOOD SCIENCE, 2025, 46(24): 373-383.
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| [10] |
YU Ruige, YANG Fan, QIAN Xiaojie, SUN Binghua, WANG Xiaoxi.
Determination of Oat Dough Stickiness Based on the Chen-Hoseney Method
[J]. FOOD SCIENCE, 2025, 46(22): 137-144.
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| [11] |
NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua.
Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2025, 46(21): 80-89.
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| [12] |
WU Hongyan, QI Shanshan, ZHANG Lijun, HE Bo, ZHANG Yuxiu, NIE Xulian, JIANG Mengqiu, LI Zhiyuan, ZHENG Hongxing.
Research Progress on Biological Activity of Royal Jelly and Its Application in Health Foods
[J]. FOOD SCIENCE, 2025, 46(20): 406-420.
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| [13] |
SUN Huajun, CUI Fangzheng, LIU Ying, ZHU Sijing, LI Yue.
Research Progress in Bioactive Components and Health Benefits of Red Raspberry
[J]. FOOD SCIENCE, 2025, 46(2): 268-279.
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| [14] |
YANG Wenhua, LUO Wan, YU Gang, CAI Fulin, ZHOU Xiaojun, CHEN Yongxia, LI Jun, FAN Yan, XIAO Gengsheng, WANG Qin.
Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis
[J]. FOOD SCIENCE, 2025, 46(19): 336-346.
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| [15] |
MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin.
A Review on the Application of Organoids in Food Science Research
[J]. FOOD SCIENCE, 2025, 46(12): 1-13.
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