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WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei.
Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate
[J]. FOOD SCIENCE, 2020, 41(8): 256-261.
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XU Zhiyong, MA Aimin.
Global Trends in Nutrigenomic Research: A Bibliometric Analysis
[J]. FOOD SCIENCE, 2020, 41(5): 237-245.
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PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
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WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
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SHAO Hang, SONG Yinghua, LI Moxiao, SHAO Wei, LEI Shengjiao, KU Renjun, XIA Yaqiong.
Scientometric Analysis of Cross-Disciplinary Studies on Food Safety and Data Science in China
[J]. FOOD SCIENCE, 2020, 41(13): 291-301.
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YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi.
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi
[J]. FOOD SCIENCE, 2019, 40(20): 269-278.
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WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong.
Precision Prebiotics: Progress and Trends
[J]. FOOD SCIENCE, 2018, 39(9): 333-340.
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QU Xiuwei, LIU Lu, WANG Haixia, LI Xiaodong, ZHANG Xiuxiu, CHEN Ping, SHEN Qi.
Antioxidant Capacity of Probiotic Cheese after Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2018, 39(3): 90-96.
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HE Lichao, WU Wenmin, YANG Haiyan, SUN Xiuxiu, PENG Weiming, YUE Lili, JIN Guofeng, MA Meihu.
Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork
[J]. FOOD SCIENCE, 2018, 39(24): 26-33.
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MAO Ting, JIANG Jie, LU Yong.
Suggestions on Key Research Areas of Technical Support System for Food Safety Supervision during the 13th Five-Year Plan
[J]. FOOD SCIENCE, 2018, 39(11): 302-308.
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LU Changqi, MAO Shihong, TONG Huarong, DING Yangping.
Progress in the Synthesis of Catechin and Its Derivatives
[J]. FOOD SCIENCE, 2018, 39(11): 316-326.
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DONG Lisha, LI Yanyan, ZHANG Hongyan, CUI Chenxi, HAN Jiaojiao, WANG Zhaoyang, SI Kaixue, ZHOU Jun, LU Chenyang, SU Xiurong.
Inhibitory Effects of Peptides Derived from Tryptic Hydrolysate of Skin Collagen from Melanogrammus aeglefinus on UVB-Induced Photodamage in HaCaT Cells
[J]. FOOD SCIENCE, 2018, 39(10): 185-192.
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ZHANG Nan, MA Chunhui, ZHOU Xiaoli, TENG Man.
Bibliometric Analysis of the State of the Art in Studies, Hot Topics and Interdisciplinary Competitiveness in Food Science
[J]. FOOD SCIENCE, 2017, 38(3): 310-315.
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