[1] |
ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua.
Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System
[J]. FOOD SCIENCE, 2021, 42(8): 81-89.
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[2] |
WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao.
Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2021, 42(8): 305-312.
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[3] |
NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin.
Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage
[J]. FOOD SCIENCE, 2021, 42(7): 60-67.
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[4] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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[5] |
TIAN Jingsheng, LI Dongdong, ZHAO Lingyu, GAO Wenhui.
Preparation and Application of Molecularly Imprinted Electrochemical Sensor for Rapid Detection of Quinoxaline Drug Residues
[J]. FOOD SCIENCE, 2021, 42(6): 316-324.
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[6] |
LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo.
Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins
[J]. FOOD SCIENCE, 2021, 42(6): 24-30.
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[7] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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[8] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[9] |
GENG Chao, WEI Ying, SHEN Minghua.
Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 129-136.
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[10] |
LI Yiyang, DING Yi, WANG Xiaoxu, WANG Xincen, WANG Rui, CONG Peixu, XU Jie, XUE Changhu.
Effects of Plasmenylethonoamine and Plasmanylcholine from Cucumaria frondosa on Promoting Nerve Growth Factor-Induced Neuronal Differentiation of PC12 cells
[J]. FOOD SCIENCE, 2021, 42(5): 145-151.
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[11] |
WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao.
Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium
[J]. FOOD SCIENCE, 2021, 42(5): 169-176.
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[12] |
ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan.
Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria
[J]. FOOD SCIENCE, 2021, 42(5): 252-261.
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[13] |
WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei.
Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity
[J]. FOOD SCIENCE, 2021, 42(5): 271-277.
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[14] |
LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong.
Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection
[J]. FOOD SCIENCE, 2021, 42(5): 332-339.
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[15] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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