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TIAN Xiaoling, WANG Xiaoxi.
Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling
[J]. FOOD SCIENCE, 2021, 42(9): 275-282.
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CHEN Xu, CAI Xixi, WANG Shaoyun, YANG Fujia, WU Jinhong.
Recent Progress and Application Prospects of Antifreeze Peptides in Food Industry
[J]. FOOD SCIENCE, 2019, 40(17): 331-337.
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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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WANG Shouwei, CHEN Xi, QU Chao.
Current Status and Future Prospects of Food Biological Manufacturing
[J]. FOOD SCIENCE, 2017, 38(9): 287-292.
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WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*.
A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2015, 36(5): 239-243.
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LIU Susu, Lü Changxin*, FENG Xuqiao, LI Mengmeng, DENG Yamin, SHI Chao, DU Jingfang, WANG Yali.
Advances in Research on Polysaccharides from Fruits and Vegetables: Bioactivity, Extraction and Purification
[J]. FOOD SCIENCE, 2015, 36(17): 281-287.
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QIN Yu-luan, YIN Hong-qiang, ZHAO Tong-na.
Progress in Understanding the Logical Relationship between Technical Barrier to Trade and Food Safety and China’s Legal Regulation for Food Safety
[J]. FOOD SCIENCE, 2014, 35(19): 234-237.
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YANG Fang-wei, FENG Xu-qiao*, CAO Xue-hui, LI Meng-meng, DUAN Xiao-ming, HAN Peng-xiang.
Application in the Food Industry and Development of Membrane Separation Technology
[J]. FOOD SCIENCE, 2014, 35(11): 330-338.
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LI Lei1，ZHOU Sheng-sheng2.
Thinking about Development of China’s Food Industry Based on U.S. Dietary Guidelines
[J]. FOOD SCIENCE, 2013, 34(5): 332-336.
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TAO Bing-bing1，ZOU Yan1，ZHAO Guo-hua1,2,*.
Research Progress of Ultrasound-assisted Freezing
[J]. FOOD SCIENCE, 2013, 34(13): 370-373.
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Recent Progress in Semi-continuous Fermentation and Its Application
[J]. FOOD SCIENCE, 2013, 34(1): 345-350.
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CAOHai-peng，HEShan，WANGHui-cong，LIULi-ling，LU..Li-qun.
Research Progress of Antagonistic Bacillus sp. in Aquaculture in China
[J]. FOOD SCIENCE, 2012, 33(9): 314-318.
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FU Liang，YUAN Jing-ya，ZHOU Yong-hong，DING Chun-bang.
Research Progress and Development Prospects of Epimedium Polysaccharides
[J]. FOOD SCIENCE, 2012, 33(3): 261-266.
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Research Progress in Processing and Utilization of Fresh Corn
[J]. FOOD SCIENCE, 2012, 33(23): 375-379.
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Development and Prospect of Antioxidant Activity of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2012, 33(23): 370-374.
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