[1] |
LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin.
Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 340-348.
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[2] |
SHI Jiayi, ZHANG Ran, LIANG Fuqiang, CHENG Yuxin, ZHANG Tai.
Screening of α-Glucosidase Inhibitors from Cereal Phytochemicals and Underlying Molecular Mechanism
[J]. FOOD SCIENCE, 2021, 42(5): 9-16.
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[3] |
WANG Hongli, WANG Xichang, SHI Wenzheng, ZHOU Fen, WANG Yueke.
Recent Progress on Shelf-Life Prediction of Aquatic Products during Storage and Transportation
[J]. FOOD SCIENCE, 2021, 42(15): 261-268.
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[4] |
YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning
[J]. FOOD SCIENCE, 2021, 42(14): 78-85.
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[5] |
FANG Taisong, WU Yufan, SHI Ningxin, CHANG Min, HU Bin, LIU Yangtai, LI Hongmei, DONG Qingli, WANG Xiang.
Recent Understanding of the Lag Phase of Foodborne Pathogens: A Review
[J]. FOOD SCIENCE, 2021, 42(11): 253-260.
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[6] |
ZHAO Wei, ZHANG Feng, ZHANG Heping, ZHAO Guofen.
Conversion of Linoleic Acid to Conjugated Linoleic Acid by Lactobacillus plantarum p-8
[J]. FOOD SCIENCE, 2021, 42(10): 94-103.
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[7] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[8] |
CHEN Yulu, SUN Wanqiu, GAO Yanxiang, MAO Like, YUAN Fang.
Recent Progress in Food Delivery Systems for Improving Bioavailability of Phenolic Compounds
[J]. FOOD SCIENCE, 2020, 41(5): 323-330.
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[9] |
YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju.
Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying
[J]. FOOD SCIENCE, 2020, 41(3): 62-67.
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[10] |
YAN Xiaotong, LUO Xiaojuan, PAN Jieru, YE Haimei, LIN Kan, LI Changcheng, FANG Ting.
Relationship between the Signal Molecule N-Tetradecanoyl-L-homoserine lactone in Cnterobacter sakazakii and Its Growth
[J]. FOOD SCIENCE, 2020, 41(18): 134-139.
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[11] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
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[12] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[13] |
JIANG Lili, ZHANG Zhongmin, CHEN Daoyu, WANG Zhen, XUE Hongyu, LIU Yong.
Inhibition Kinetics and Mechanisms of Resveratrol on α-Glucosidase
[J]. FOOD SCIENCE, 2019, 40(11): 70-74.
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[14] |
YUE Siyuan, SU Liang, REN Pengcheng, LIU Yangtai, WANG Xiang, LIU Qing, DONG Qingli.
Progress in Modeling of Foodborne Pathogen Growth at Lag Phase
[J]. FOOD SCIENCE, 2019, 40(1): 313-318.
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[15] |
DANG Yanting, YUAN Peng, XIA Kai, HAN Xiaofeng, LIU Shiwei, ZHAO Kexin, ZHOU Wenxuan, WEN Lin, LI Aimin, DUAN Shenglin.
Rapid Identification of Maca Quality Based on Odor Fingerprint
[J]. FOOD SCIENCE, 2018, 39(6): 291-297.
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