Study on Processing Technology on Acer truncatum Bunge

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LIU Xiaoze, ZHANG Ganqi, SUN Ruoziying, LIU Yingxin, WANG Lu. Inhibitory Mechanism of Characteristic Polyphenols in Hainan Large-Leaf Tea against Carbohydrate Hydrolases [J]. FOOD SCIENCE, 2026, 47(10): 39-54.

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ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping. Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion [J]. FOOD SCIENCE, 2026, 47(1): 166-176.

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LI Xinxin, HUANG Lanqi, CHEN Xiu, WEN Guangyue, ZHANG Songhan, ZHAO Li. Residual Behavior and Dietary Risk Assessment of Fluopicolide, Its Metabolite and Propamocard on Three Leafy Vegetables [J]. FOOD SCIENCE, 2025, 46(7): 309-317.

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GAO Qi, DUAN Wenhan, PENG Xue, WANG Ning, LU Yating, ZHANG Qian, XUE Youlin. Effects of Different Selenium Enrichment Methods on the Antioxidant Activity of Sweet Potato Leaf Proteins [J]. FOOD SCIENCE, 2024, 45(9): 29-35.

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LI Xiang, XU Yan, FENG Tingting, ZHANG Lei, ZHANG Yan, FU Xun, HU Linling, YU Ying, YANG Ruxing, NIE Qingyu. Differences in Taste Quality among Green Teas Made from Major Cultivars in Wanzhou District, Chongqing [J]. FOOD SCIENCE, 2024, 45(16): 131-139.

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DU Mingjing, TANG Cheng, LIU Chaofeng, XIAO Ran, ZHOU Yu, CHEN Conggui. Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices [J]. FOOD SCIENCE, 2024, 45(15): 148-156.

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PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting. Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea (Camellia sinensis) [J]. FOOD SCIENCE, 2023, 44(12): 289-297.

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CAO Qian, WANG Qilei, WANG Xiao, WANG Yixuan, SHI Chan, LÜ Xingang. Preparation and Characterization of Nanofibers Loaded with Sea Buckthorn Oil by Electrospinning Method [J]. FOOD SCIENCE, 2022, 43(9): 48-54.

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