| [1] |
LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua.
Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts
[J]. FOOD SCIENCE, 2026, 47(9): 270-280.
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| [2] |
HOU Meng, CAO Fan, QIN Yu, ZHOU Jiancheng, LIAO Huiyun, LI Naixu.
Aroma-Enhancing Mechanism of Bergamot (Citrus medica L. var. sarcodactylis): Insights from Olfactory Receptor Interactions and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(2): 58-65.
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| [3] |
CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi.
Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom
[J]. FOOD SCIENCE, 2025, 46(5): 17-29.
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| [4] |
DONG Ke, ZHU Chenhao, GUO Wenting, WANG Rui, TANG Mengmeng, ZHAO Yonggang, ZHAO Zhifeng, XU Teng.
Volatile Flavor Components in Ginger Extracts and Their Effects on Storage Quality of Cold Spicy Rabbit
[J]. FOOD SCIENCE, 2025, 46(24): 275-284.
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| [5] |
PENG Yuanyuan, LIU Zhenyu, HUANG Qi, XIE Sha, BI Xiufang, HUANG Meigui, HAO Gang.
Antimicrobial Activity and Mechanism of Action of Litsea cubeba Essential Oil against Cladosporium
[J]. FOOD SCIENCE, 2025, 46(10): 51-58.
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| [6] |
LIU Qisong, CHEN Yang, YANG Changjun, HE Yujie, CHEN Qiuming, HE Zhiyong, WANG Zhaojun, CHEN Jie, ZENG Maomao.
Protective Effects of Different Pine Pollen Extracts against Cyclophosphamide-Induced Ovarian Damage in SD Rats
[J]. FOOD SCIENCE, 2024, 45(6): 105-112.
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| [7] |
ZHANG Jun, ZHANG Liang, TANG Wei, SUN Xiaowen, TANG Tao, QIAO Xiaoni, LIANG Meng, HE Zengguo.
Purification, Identification, and Characterization of Surfactin from Bacillus velezensis 1-3
[J]. FOOD SCIENCE, 2023, 44(4): 177-184.
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| [8] |
Han Mingyue, Li Li, HAO Limin, WANG Xiaolong, JIANG Qingwu, LI Xue, Liu Keke, Liu Yongqi, YI Juanjuan, LU Jike.
Comparison of Bioactivities of water extracts from five edible Mushrooms
[J]. FOOD SCIENCE, 2023, 44(3): 146-154.
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| [9] |
CAI Jin, YAN Ran, WANG Mengliang, WANG Qi.
Antimicrobial Mechanism of Dihydroquercetin against Escherichia coli
[J]. FOOD SCIENCE, 2023, 44(19): 18-26.
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| [10] |
JIN Rui, SHI Yugang, KONG Yiming, LÜ Mengdie, ZHANG Yifan, SHI Zeyu, Rammile ETTELAIE.
Chemical versus Biological Synthesis of Lactose Esters and Their Application in Food Industry
[J]. FOOD SCIENCE, 2023, 44(11): 356-366.
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| [11] |
BAO Luying, SHI Shuo, BAO Tianyu, XIA Xiufang.
Progress on Control of Tyramine Content in Meat and Meat Products by Bioactive Ingredients Derived from Plants
[J]. FOOD SCIENCE, 2022, 43(7): 213-221.
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| [12] |
ZHANG Shangwei, YANG Jiguo, XU Xiaofei, REN Jie.
Impact of the Structure of Polyglycerol Fatty Acid Esters on the Stability and Functional Performance of Curcumin-Loaded Nanoemulsions
[J]. FOOD SCIENCE, 2022, 43(6): 34-41.
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| [13] |
WEI Guangqiang, WANG Daodian, YANG Caiyan, WAN Changjiang, HUANG Aixiang.
Effect of Lactic Acid Bacterial Fermentation on Protein Degradation and Biological Activity of Peptides in Rubing Cheese
[J]. FOOD SCIENCE, 2022, 43(6): 165-173.
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| [14] |
SHAN Yimeng, PU Dandan, ZHANG Yuyu, LI Pei.
A Review of Methods for Salt Reduction in Foods
[J]. FOOD SCIENCE, 2022, 43(13): 267-275.
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| [15] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
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