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YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
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| [3] |
HUANG Jiayi, LU Yunhui, HUANG Fang, WU Weitong, WANG Langhong, XIONG Jie, HUANG Yanyan.
Mechanism of Action of Limosilactobacillus fermentum FOSU-YHD19 in Alleviating Hyperuricemia
[J]. FOOD SCIENCE, 2026, 47(3): 161-168.
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| [4] |
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia.
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2026, 47(10): 116-126.
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| [5] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [6] |
YU Hang, WEN Miao, MA Liangyu, JIANG Nan, MENG Xiangchen.
Screening of Lactic Acid Bacteria for Their Calcium Enrichment Capacity and Structural Characteristics of Calcium-Enriched Bacteria
[J]. FOOD SCIENCE, 2026, 47(1): 114-121.
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| [7] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [8] |
SUN Lu, LI Yun, WANG Shaofei, JIANG Zuyang, ZHANG Honglin, WU Bowen, DONG Qingli, WANG Xiang.
Research Progress on the Role of Biofilms in Enhancing Antibiotic Resistance and Virulence in Foodborne Pathogens
[J]. FOOD SCIENCE, 2025, 46(8): 363-371.
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| [9] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [10] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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| [11] |
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye.
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
[J]. FOOD SCIENCE, 2025, 46(6): 80-88.
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| [12] |
XU Hengli, WEN Xin, LIU Shuilin, LÜ Xinran, LI Jianrong, TAN Xiqian, CUI Fangchao.
Synergistic Inhibition of Penicillin G Acylase and Chlorogenic Acid on Quorum Sensing and Spoilage Phenotypes of Hafnia alvei
[J]. FOOD SCIENCE, 2025, 46(24): 174-180.
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| [13] |
ZHOU Haibo, LIU Xinmei, WANG Na, LIU Ning, YANG Jun.
Simultaneous Detection of Vibrio parahaemolyticus and Tetracycline Resistance Genes Using Recombinase Polymerase Amplification Combined with Lateral Flow Dipstick Technology
[J]. FOOD SCIENCE, 2025, 46(24): 313-320.
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| [14] |
REN Wenrong, WANG Junguo.
Research Progress on the Effects of Stress Treatment and Exogenous Addition of Trehalose on the Spray Drying Resistance of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2025, 46(24): 335-342.
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| [15] |
NIE Yuanyang, ZHAO Xin, TI Anjing, QIAO Xuefeng, LI Bo.
Mechanism of Flammulina velutipes Fermented by Lactic Acid Bacteria in Attenuating Hyperlipidemia through Modulating the Interaction between the Gut Microbiota and Host Metabolism
[J]. FOOD SCIENCE, 2025, 46(23): 41-53.
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