[1] |
GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan.
Natural Antibacterial Agents and Their Application in Food Packaging: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 336-346.
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[2] |
LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang.
Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin
[J]. FOOD SCIENCE, 2021, 42(9): 115-122.
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[3] |
ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao.
Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea
[J]. FOOD SCIENCE, 2021, 42(7): 142-148.
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[4] |
XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan.
Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils
[J]. FOOD SCIENCE, 2021, 42(4): 15-22.
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[5] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[6] |
TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei.
Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS
[J]. FOOD SCIENCE, 2021, 42(16): 193-202.
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[7] |
WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao.
Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning
[J]. FOOD SCIENCE, 2021, 42(14): 226-231.
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[8] |
SHI Zedong, JIANG Yaping, SUN Yingjie, LI Fujun, MIN Dedong, ZHANG Xinhua, LI Xiaoan.
Preparation and Characterization of Oregano Essential Oil Microcapsules and Its Effect on Quality Preservation of Apricot Fruit during Storage
[J]. FOOD SCIENCE, 2021, 42(11): 186-194.
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[9] |
HE Tian, CUI Chaoyu, ZHENG Xianneng, LONG Haozhi, HUO Guanghua.
Biocontrol of Blue and Green Molds and Induction of Disease Resistance in Citrus Fruit by Bioactive Substances from Gymnopus sp. 0612-9
[J]. FOOD SCIENCE, 2021, 42(1): 272-278.
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[10] |
CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing.
Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus
[J]. FOOD SCIENCE, 2020, 41(7): 46-51.
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[11] |
ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming.
Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation
[J]. FOOD SCIENCE, 2020, 41(6): 270-277.
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[12] |
ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong.
Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity
[J]. FOOD SCIENCE, 2020, 41(5): 8-14.
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[13] |
WANG Jing, DIAO Cuiru, WANG Huali, LI Xiang, WANG Mingchun, WANG Hao.
Inhibitory Mechanism of Carnosic Acid on Alpha-Amylase
[J]. FOOD SCIENCE, 2020, 41(3): 12-17.
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[14] |
Yuan Kang, HU Zhenyang, CHEN Kexin, LU Chen, DU Lihui.
Activity and Mechanism of Perilla Essential Oil in Inhibiting Aspergillus glaucus
[J]. FOOD SCIENCE, 2020, 41(23): 63-69.
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[15] |
WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing.
Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2020, 41(23): 100-106.
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