[1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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[2] |
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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[3] |
NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng.
Progress in Research on Microbial Inulosucrase and Its Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 260-266.
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[4] |
ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan.
Progress in Application of Intelligent Packaging Technologies in Food Supply Chain
[J]. FOOD SCIENCE, 2021, 42(7): 336-344.
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[5] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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[6] |
ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan.
Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection
[J]. FOOD SCIENCE, 2021, 42(5): 314-320.
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[7] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[8] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[9] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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[10] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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[11] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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[12] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[13] |
YANG Shuqiao, WANG Di, GAO Yanxiang.
Progress in Undenatured Type II Collagen
[J]. FOOD SCIENCE, 2021, 42(17): 343-349.
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[14] |
WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang.
Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications
[J]. FOOD SCIENCE, 2021, 42(17): 1-9.
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[15] |
BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI.
Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice
[J]. FOOD SCIENCE, 2021, 42(16): 83-88.
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