| [1] | HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. 
														
															Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
														[J]. FOOD SCIENCE, 2021, 42(8): 229-234. | 
																																																																																
													| [2] | LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong. 
														
															Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
														[J]. FOOD SCIENCE, 2021, 42(6): 150-156. | 
																																																																																
													| [3] | ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. 
														
															Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism
														[J]. FOOD SCIENCE, 2021, 42(14): 16-23. | 
																																																																																
													| [4] | CAO Yuxi, WU Zufang, WENG Peifang. 
														
															Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage
														[J]. FOOD SCIENCE, 2021, 42(11): 78-85. | 
																																																																																
													| [5] | KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan. 
														
															Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
														[J]. FOOD SCIENCE, 2020, 41(8): 91-99. | 
																																																																																
													| [6] | ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong. 
														
															Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity
														[J]. FOOD SCIENCE, 2020, 41(5): 8-14. | 
																																																																																
													| [7] | CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping. 
														
															Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
														[J]. FOOD SCIENCE, 2020, 41(19): 185-190. | 
																																																																																
													| [8] | WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei. 
														
															Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
														[J]. FOOD SCIENCE, 2020, 41(18): 188-195. | 
																																																																																
													| [9] | NIU Yuqi, MA Xiaofei, LI Hui, ZHANG Jingxuan, GAO Wenhui. 
														
															Rapid Determination of Nine Inedible Pigments in Capsanthin by QuEChERS Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
														[J]. FOOD SCIENCE, 2020, 41(10): 311-316. | 
																																																																																
													| [10] | LOU Leyan, CHEN Hongji, YIN Pei, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong. 
														
															Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid
														[J]. FOOD SCIENCE, 2019, 40(9): 220-227. | 
																																																																																
													| [11] | ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei. 
														
															Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
														[J]. FOOD SCIENCE, 2019, 40(8): 202-207. | 
																																																																																
													| [12] | TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,. 
														
															New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology
														[J]. FOOD SCIENCE, 2019, 40(22): 299-305. | 
																																																																																
													| [13] | LI Zhijun, BAO Haiying. 
														
															Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
														[J]. FOOD SCIENCE, 2019, 40(21): 156-162. | 
																																																																																
													| [14] | RAN Linwu, MI Jia, LU Lu, CHEN Fei, LUO Qing, LI Xiaoying, YAN Yamei, CAO Youlong, HUANG Qingrong. 
														
															Preparation of Anthocyanin-Loaded Nanoparticles from Lycium ruthenium Murr. and Its Protective Effect on Oxidative Damage of EAhy926 Cells Induced by Oxidized Low-Density Lipoprotein
														[J]. FOOD SCIENCE, 2019, 40(17): 162-168. | 
																																																																																
													| [15] | ZHAO Xu, ZHANG Xinke, CHEN Xinjun, ZHANG Shanshan, HE Fei. 
														
															Phenolics in Wines II: Progress in Research on Copigmentation and Bioactivities
														[J]. FOOD SCIENCE, 2019, 40(17): 284-294. |