| [1] | HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang. 
														
															Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
														[J]. FOOD SCIENCE, 2021, 42(9): 233-240. | 
																																																																																
													| [2] | HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong. 
														
															Advances in Food Allergen Epitope Localization Technologies
														[J]. FOOD SCIENCE, 2021, 42(7): 292-300. | 
																																																																																
													| [3] | LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli. 
														
															Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage
														[J]. FOOD SCIENCE, 2021, 42(5): 32-38. | 
																																																																																
													| [4] | ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong. 
														
															Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
														[J]. FOOD SCIENCE, 2021, 42(5): 68-76. | 
																																																																																
													| [5] | CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong. 
														
															Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells
														[J]. FOOD SCIENCE, 2021, 42(5): 115-121. | 
																																																																																
													| [6] | ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin. 
														
															Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei
														[J]. FOOD SCIENCE, 2021, 42(4): 100-106. | 
																																																																																
													| [7] | WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. 
														
															Progress on Strategies for Inhibition of Acrylamide Formation in Foods
														[J]. FOOD SCIENCE, 2021, 42(17): 333-342. | 
																																																																																
													| [8] | ZHANG Huimin, PAN Qiuhong. 
														
															Advances in Understanding the Formation Mechanism of Terpenoids during Winemaking and Factors Influencing It
														[J]. FOOD SCIENCE, 2021, 42(13): 249-258. | 
																																																																																
													| [9] | SUN Linjun, ZHANG Hongzhi, FANG Taisong, WANG Yuan, LIU Yangtai, WANG Xiang, LI Hongmei, LI Daixi, DONG Qingli. 
														
															A Review of the Biofilm Formation and Transfer of Listeria monocytogenes in the Food Environment and Prevention and Control Measures for It
														[J]. FOOD SCIENCE, 2021, 42(13): 289-299. | 
																																																																																
													| [10] | DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie. 
														
															A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
														[J]. FOOD SCIENCE, 2020, 41(9): 204-210. | 
																																																																																
													| [11] | XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan. 
														
															Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
														[J]. FOOD SCIENCE, 2020, 41(6): 179-183. | 
																																																																																
													| [12] | LIU Ting. 
														
															The European Union’s Experience in Prudential Supervision over Genetically Modified Foods and Its Enlightenment for China
														[J]. FOOD SCIENCE, 2020, 41(5): 282-289. | 
																																																																																
													| [13] | DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng. 
														
															Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species
														[J]. FOOD SCIENCE, 2020, 41(4): 15-22. | 
																																																																																
													| [14] | ZHAO Lei, BI Xinhua, ZHAO Anni. 
														
															Frame Reconstruction of Mobile Traceability Information System for Fresh Foods Based on Blockchain
														[J]. FOOD SCIENCE, 2020, 41(3): 314-321. | 
																																																																																
													| [15] | GUO Yao, FU Meng, LI Xuejing, WANG Na, CHANG Yaoguang, WANG Jingfeng. 
														
															Structure-Activity Relationship of Fucoidans from Holothuria mexicana with Different Advanced Structures that Modulate Adipocyte Differentiation
														[J]. FOOD SCIENCE, 2020, 41(21): 121-126. |