| [1] | LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. 
														
															Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
														[J]. FOOD SCIENCE, 2021, 42(9): 15-21. | 
																																																																																
													| [2] | LIU Mengdie, JIANG Huiwen, LI Jie, YAN Shoulei, WANG Qingzhang. 
														
															Apoptotic Process of Fusarium oxysporum Spores Induced by Air Discharge
														[J]. FOOD SCIENCE, 2021, 42(9): 22-30. | 
																																																																																
													| [3] | XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian. 
														
															Procyanidin B2-Induced Apoptosis in MCF-7 Cells and Its Mechanism
														[J]. FOOD SCIENCE, 2021, 42(9): 91-99. | 
																																																																																
													| [4] | YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing. 
														
															Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice
														[J]. FOOD SCIENCE, 2021, 42(9): 107-114. | 
																																																																																
													| [5] | YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. 
														
															Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
														[J]. FOOD SCIENCE, 2021, 42(9): 137-144. | 
																																																																																
													| [6] | BAI Haijun, LI Zhijiang. 
														
															Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
														[J]. FOOD SCIENCE, 2021, 42(9): 145-150. | 
																																																																																
													| [7] | WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. 
														
															Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples
														[J]. FOOD SCIENCE, 2021, 42(9): 177-183. | 
																																																																																
													| [8] | XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. 
														
															Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy
														[J]. FOOD SCIENCE, 2021, 42(9): 192-198. | 
																																																																																
													| [9] | CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. 
														
															Progress in Research on Cassava Starch-Based Film Materials
														[J]. FOOD SCIENCE, 2021, 42(9): 254-263. | 
																																																																																
													| [10] | TIAN Xiaoling, WANG Xiaoxi. 
														
															Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling
														[J]. FOOD SCIENCE, 2021, 42(9): 275-282. | 
																																																																																
													| [11] | SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao. 
														
															Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning
														[J]. FOOD SCIENCE, 2021, 42(9): 319-327. | 
																																																																																
													| [12] | LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. 
														
															Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
														[J]. FOOD SCIENCE, 2021, 42(8): 157-164. | 
																																																																																
													| [13] | SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. 
														
															Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
														[J]. FOOD SCIENCE, 2021, 42(8): 165-171. | 
																																																																																
													| [14] | WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. 
														
															Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
														[J]. FOOD SCIENCE, 2021, 42(8): 172-178. | 
																																																																																
													| [15] | CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi. 
														
															Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry
														[J]. FOOD SCIENCE, 2021, 42(8): 186-191. |