| [1] |
Ayueerguli·Abuduniyazi, CHEN Shuting, YU Suping, DONG Liming.
Research Progress on the Life Cycle Environmental Impacts of Cultivated Meat and Its Culture Medium
[J]. FOOD SCIENCE, 2026, 47(7): 415-425.
|
| [2] |
XIONG Yanshu, WEI Wei, LI Mei, WANG Jiaxin, LU Haiqin, LI Wen, LI Kai.
Construction of Polyamine Modified Soy Protein/Graphene Oxide Composite Aerogel and Mechanism by Which It Efficiently Removes Saccharin
[J]. FOOD SCIENCE, 2025, 46(7): 23-33.
|
| [3] |
ZHOU Man, LI Chenglin, LIN Kailin, CHEN Luyi, WANG Ziyi, YANG Xinying, JIANG Haiyan, ZHANG Xiaoxue, HUANG Xiaoqi, ZHOU Cunshan.
Research Progress on Biotransformation of Agri-food Lignocellulosic Biomass Waste into Vanillin
[J]. FOOD SCIENCE, 2025, 46(2): 248-259.
|
| [4] |
LI Enze, MA Yinguo, LI Jia, LU Yao, MAO Like.
Preparation and Characterization of Zein-Based Oil-in-Glycerol Emulsion Gel
[J]. FOOD SCIENCE, 2025, 46(19): 47-56.
|
| [5] |
XIANG Yumeng, WU Qi, REN Haiwei, TIAN Yaqin, GUO Xiaopeng, LIU Qiankui, WANG Yayu.
Molecular Identification and Bioactivity Screening of Six Wild Strains of Morchella sextelata
[J]. FOOD SCIENCE, 2025, 46(13): 86-93.
|
| [6] |
JIA Xiwen, XU Jiajie, LIANG Xueyan, ZHANG Hui, LIN Hao, DING Kaili, HE Yinghui, LIU Luoyang, HAN Lujia, XIAO Weihua.
Research Progress on the Application and Mechanism of Medium-Chain Fatty Acids in Adjuvant Therapy of Diseases
[J]. FOOD SCIENCE, 2024, 45(4): 344-351.
|
| [7] |
LIU Mengqi, YAN Zhenzhen, HU Na, CHEN Xiong, LI Xin.
Differences and Commonalities in Responses of Zygosaccharomyces rouxii to High Salt and High Temperature Stress
[J]. FOOD SCIENCE, 2024, 45(2): 79-88.
|
| [8] |
XI Jiayu, SU Yuanjin, DONG Shuqing, SHAO Shijun, LIU Hong, YANG Fude.
Research Progress in Microbial Conversion of Flavonoids
[J]. FOOD SCIENCE, 2024, 45(17): 326-334.
|
| [9] |
MI Jia, ZHANG Lutao, LU Lu, WEI Jiayi, JIN Bo, LUO Qing, YAN Yamei, CAO Youlong.
Separation and Pancreatic Lipase Inhibitory Activity of Two Petunidin Anthocyanins from Lycium ruthenicum Murr. by Preparative Medium-Pressure Liquid Chromatography
[J]. FOOD SCIENCE, 2023, 44(22): 16-23.
|
| [10] |
FU Xiyu, ZHAO Minjie, FENG Fengqin.
Research Progress on the Role of Medium-Chain Fatty Acids in Improving Metabolic Syndrome by Regulating Intestinal Microecology
[J]. FOOD SCIENCE, 2023, 44(19): 417-428.
|
| [11] |
LIN Yawen, LIU Jiachen, LI Aiqing, GAO Yue, LI Jianrong, LI Xuepeng.
Effects of Different Drying Methods on Physicochemical Properties and Microstructure of Penaeus vannamei
[J]. FOOD SCIENCE, 2023, 44(19): 74-81.
|
| [12] |
WU Xiaoling, XU Jinzhao, XU Yuanzhi, NING Ke, XIE Qinggang, XU Xiaoxi.
Effect of Optimized Thioglycolate Medium on the Growth and Metabolites of Akkermansia muciniphila
[J]. FOOD SCIENCE, 2023, 44(18): 183-192.
|
| [13] |
ZHAO Xi, GAI Yuxin, SUN Haitao, SHAN Yushi, LIANG Jufang, LU Aimei, LI Haotian, LI Ming, SHAO Xinru, YU Xiaochun, LIU Peng.
Effects of Different Freezing Methods on the Quality of Sea Bass
[J]. FOOD SCIENCE, 2023, 44(15): 220-238.
|
| [14] |
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.
|
| [15] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
|