[1] |
MI Zhenzhen, MU Honglei, NIU Ben, YIN Ming, SHEN Chaoyi, XU Guangzhi, GAO Haiyan, CHEN Hangjun.
Composition Analysis and Biological Activity of Ginger Essential Oil Extracted by Different Methods
[J]. FOOD SCIENCE, 2025, 46(18): 180-162.
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[2] |
YU Qiang, YANG Min, PAN Ping, CHEN Fei, WANG Xianyong, DENG Shanggui, CHEN Hongjiang, LUO Yiyuan.
Differential Analysis of Metabolites in Different Parts of Rubus chingii Hu Based on Widely Targeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(17): 231-219.
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[3] |
WANG Wenqi, JIANG Yuchen, LIU Jiahua, ZHANG Chi, HE Yang, WEN Liankui.
Ameliorative Effect of Gastrodia elata Vinegar on Glucose and Lipid Metabolism Disorders in Obese Mice
[J]. FOOD SCIENCE, 2025, 46(16): 194-190.
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[4] |
MAO Erjie, LI Zhongxin, CHEN Jianle, CHEN Shiguo, YE Xingqian, CHENG Huan.
Evaluation of Differences in the Quality of Frozen Mango Blocks from Different Varieties
[J]. FOOD SCIENCE, 2025, 46(14): 25-41.
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[5] |
HUANG Xinyue, WANG Haidan, LI Ronghui, YU Lijuan, ZHANG Guicui, HE Daiqin, MA Feifei.
Effects of Different Freezing Methods on the Quality Characteristics of Boletus edulis Bull.: Fr.
[J]. FOOD SCIENCE, 2025, 46(14): 291-277.
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[6] |
ZHAO Xinyu, HAN Yongbin, LIU Dongfeng, TAO Yang.
Mass Transfer Mechanism in the Adsorption of Orange Phenols by Macroporous Resin Pretreated by High-Intensity Ultrasound
[J]. FOOD SCIENCE, 2025, 46(12): 32-41.
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[7] |
NAN Xin, ZHU Zhenbao, LIANG Lei, FU Yuyu, GU Haofeng, MA Guohao, WANG Zhuoying.
Research Progress on Antioxidant Peptides from Edible Mushrooms
[J]. FOOD SCIENCE, 2025, 46(12): 316-324.
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[8] |
YU Jianjun LI Shuang lin.
Analysis of Endophytic Bacterial Community Characteristics in Blood Orange Pulp and Their Correlation with Anthocyanin Biosynthesis
[J]. FOOD SCIENCE, 0, (): 0-0.
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[9] |
LI Shu-Guo GUO Meng-Meng Hang LU.
Preparation of Enzyme Sensor for Rapid Determination of Polyphenol in Food Based on Magnetic Nano Fe?O?/MWCNTs-COOH for Enhanced Activity of Laccase-Copper Hybrid Nanoflowers
[J]. FOOD SCIENCE, 0, (): 0-0.
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[10] |
CHEN Hao, CHI Ming, LI Ying, ZHANG Yanzhen, SHAN Bin, WANG Yuze, ZHANG Yulin, WANG Xuefei, XI Zhumei.
Analysis of Key Characteristic Components of Nitraria tangutorum Bobrov and Black Wolfberry Berries Based on Non-targeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(11): 243-252.
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[11] |
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In Vitro Antioxidant and hypoglycemic activities and metabolomics analysis of stems and flowers of Dendrobium strongylanthum Rchb. f.
[J]. FOOD SCIENCE, 0, (): 0-0.
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[12] |
LIU Yuan, YANG Peiquan, ZHAO Lingyan, DENG Fangming.
Evaluation of the Flavor Quality of Fermented Chopped Pepper by Gas Chromatography-Mass Spectrometry, High Performance Liquid Chromatography, Electronic Nose, and Electronic Togue
[J]. FOOD SCIENCE, 2025, 46(10): 188-198.
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[13] |
SONG Ling, LU Juan, LIU Yurong, LUO Ruiping, ZHOU Xing, GUI Mingying.
Differences in the Flavor Pleurotus eryngii at Different Growth Stages under Two Crop Rotation Systems
[J]. FOOD SCIENCE, 2025, 46(10): 207-215.
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[14] |
ZHAO Xiaona, GUAN Jilan, TIAN Xiangtao, RU Chao, GUO Zhenyu, LIANG Qingqing, ZHU Shuyu, LU Zhoumin.
Research Progress on Bitter Substances in Citrus Fruits
[J]. FOOD SCIENCE, 2025, 46(10): 368-377.
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[15] |
SONG Jinhuang, TAN Hong, ZHAO Zhibo, LONG Youhua, HU Xiaoping, FAN Rong.
Transcriptomic Analysis of Botryosphaeria dothidea on Kiwifruit during the Early Infection Process
[J]. FOOD SCIENCE, 2025, 46(8): 92-100.
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