| [1] |
ZHANG Shixin, GENG Yangyang, LIU Yana, HU Bokai, WANG Jihui.
Metabolomic Analysis and Comparison of Antioxidant Activity of Fruiting Bodies and Cultured Mycelia of Collybia nuda
[J]. FOOD SCIENCE, 2026, 47(2): 92-103.
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| [2] |
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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| [3] |
LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi.
Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration
[J]. FOOD SCIENCE, 2025, 46(3): 46-55.
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| [4] |
GUO Peijie, WANG Zhanbin, XIA Yongqiao, WANG Xingpei.
Effect of Salicylic Acid on Triterpenoid Biosynthesis and Reactive Oxygen Species Content in Ganoderma applanatum Mycelium
[J]. FOOD SCIENCE, 2025, 46(3): 56-63.
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| [5] |
ZHOU Pei, PAN Yi, HUA Rong, YANG Ning, HE Rong, GOU Xuelei, CHEN Zhengqi, SUN Dafeng.
Reevaluating the Purine Controversy and Health Effects of Edible Mushroom: Multidimensional Regulatory Mechanisms in Hyperuricemia and Gout Risk Management
[J]. FOOD SCIENCE, 2025, 46(24): 384-395.
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| [6] |
NAN Xin, ZHU Zhenbao, LIANG Lei, FU Yuyu, GU Haofeng, MA Guohao, WANG Zhuoying.
Research Progress on Antioxidant Peptides from Edible Mushrooms
[J]. FOOD SCIENCE, 2025, 46(12): 316-324.
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| [7] |
SUN Nan, WANG Huina, ZHANG Wei, ZHANG Yuyao, ZHAO Yu, HE Bo, ZHANG Haisheng, ZHANG Baoshan.
Research Progress on the Sources and Enrichment of Selenium and Selenium-Rich Dietary Resources
[J]. FOOD SCIENCE, 2024, 45(7): 299-309.
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| [8] |
XU Mengyue, TIAN Xin, WANG Junke, WU Aoxue, ZOU Zhiyi, WU Jiahui, WANG Hongbo.
Comparative Evaluation of Structural Characteristics and in Vitro Biological Activities of Polysaccharides from Common Bean (Phaseolus vulgaris L.) and Those from Shiitake Mushroom (Lentinus edodes)
[J]. FOOD SCIENCE, 2024, 45(23): 18-27.
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| [9] |
LIU Jianhui, DAI Yi, YUE Yuling, LIU Tuoyu, YANG Wenjian, LU Huan.
Research Progress on the Regulation of Gastrointestinal Function by Polysaccharides from Edible and Medicinal Mushroom
[J]. FOOD SCIENCE, 2024, 45(20): 270-279.
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| [10] |
CAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi.
Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom
[J]. FOOD SCIENCE, 2024, 45(20): 311-319.
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| [11] |
NI Dan, JIANG Xinyuan, TANG Yulian, HE Siyi, YANG Yingzhou.
Kinetic, Fluorescence Spectroscopy and Molecular Docking Studies of Tyrosinase Inhibition by Ellagic Acid
[J]. FOOD SCIENCE, 2024, 45(2): 104-112.
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| [12] |
LIAO Chongyin, DENG Lizhen, HU Qiulian, CHEN Jun, DAI Taotao, LIANG Ruihong, LI Chu.
Effect of Industry-Scale Microfluidization on the Quality of All-Component Shiitake Mushroom Slurry
[J]. FOOD SCIENCE, 2024, 45(17): 183-190.
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| [13] |
WANG Cuiting, ZHANG Yukang, RUAN Ruohan, QU Fu, LIU Xue.
Research Progress on Bioaccumulation Characteristics and Uptake Mechanisms of Arsenic and Mercury in Edible Mushrooms
[J]. FOOD SCIENCE, 2024, 45(15): 338-350.
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| [14] |
LUO Qingling, LIU Ying, WU Yuchen, MAO Qihui, LEI Lin, YE Fayin, ZHAO Guohua.
Impacts on Starch Properties and Starchy Food Application of Edible Mushroom Polysaccharides: A Review
[J]. FOOD SCIENCE, 2023, 44(19): 372-393.
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| [15] |
LIU Lanxiang, LI Xiang, TANG Baoshan, TAN Rui, XU Juan, MA Jinju, ZHANG Hong.
Oxidized Carminic Acid for the Detection of Iron Ions in Mushroom
[J]. FOOD SCIENCE, 2022, 43(24): 342-348.
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