| [1] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [2] |
GUO Yuanyuan, LI Ting, ZHI Jianying, PENG Zihua, ZHONG Qingping.
Anti-biofilm Effects of Lactiplantibacillus plantarum Z139 Extract on Single and Mixed Cultures of Two Foodborne Pathogens
[J]. FOOD SCIENCE, 2026, 47(6): 167-174.
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| [3] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
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| [4] |
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li.
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef
[J]. FOOD SCIENCE, 2026, 47(2): 215-222.
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| [5] |
LIU Ziyu, YAO Boqing, LI Pinglan.
Role of Signaling Pathways in the Antibiotic Resistance of Foodborne Staphylococcus aureus and Targeted Control Strategies
[J]. FOOD SCIENCE, 2026, 47(10): 394-407.
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| [6] |
LIU Shuang, WANG Jinli, LIANG Anjian, YANG Yangyang, ZHU Chenglin, TANG Junni.
Antibacterial Mechanism of Bacteriocin of Lactococcus lactis Q13 against Methicillin-Resistant Staphylococcus aureus
[J]. FOOD SCIENCE, 2025, 46(9): 30-38.
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| [7] |
FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun.
Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization
[J]. FOOD SCIENCE, 2025, 46(8): 72-80.
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| [8] |
LÜ Xinran, WANG Shujuan, ZHANG Dan, ZHU Tingting, SUN Xiangyu, MA Tingting.
Effects of Sterilization with Different Doses of Electron Beam Irradiation on the Quality of Aronia melanocarpa Juice
[J]. FOOD SCIENCE, 2025, 46(5): 272-280.
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| [9] |
YE Zihan, WANG Wenjun, ZHOU Jianwei, LÜ Ruiling, LIU Donghong.
Research Progress on the Mechanism of Pulsed Light Sterilization and Its Application in Food Field
[J]. FOOD SCIENCE, 2025, 46(4): 295-305.
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| [10] |
WU Simiao, YANG Haifan, LIANG Guannan, SUN Xinyang.
Inhibitory Effect of L-Methionine-Modified Microcrystalline Cellulose on Gram-Positive Bacteria
[J]. FOOD SCIENCE, 2025, 46(3): 74-82.
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| [11] |
WANG Shiyu, ZHAO Lingyan, DENG Fangming.
Characteristics of Synthesized Antibacterial Peptide W3-2 from Lactiplantibacillus plantarum and Its Inhibitory Effect on Staphylococcus aureus
[J]. FOOD SCIENCE, 2025, 46(16): 143-152.
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| [12] |
LIANG Erhong, ZHAO Yan, MIN Chengjun, QI Yuxia, LI Su, LIU Bowen, ZHAO Bing, ZHANG Shunliang.
Quality Differences in Braised Beef Brisket with Tomato Processed by Gradient-Temperature Sterilization and High-Temperature Sterilization
[J]. FOOD SCIENCE, 2025, 46(15): 275-285.
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| [13] |
LI Yufeng, XIE Ziwei, DONG Wenli, LIAO Xiyan, WANG Shunmin, WANG Changbao, WANG Jingjing ZHAO Yong.
Recent Progress on the Application of Photodynamic Inactivation in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2025, 46(14): 345-356.
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| [14] |
LI Jiaqi, YANG Mengfan, LI Tiange, MA Yan, HUANG Xianqing, SONG Lianjun, ZHAO Jiansheng, WANG Tianlin.
Research Progress on Photothermal and Photodynamic Cascade Technology in Food Sterilization and Preservation
[J]. FOOD SCIENCE, 2025, 46(12): 306-315.
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| [15] |
JIAO He, MENG Di, HAN Ying, WANG Xinyu, LI Pengxia, HU Huali, LI Guofeng, LIU Ling.
Effect of Slightly Acidic Electrolyzed Water Treatment on Microbial Growth Inhibition and Storage Quality of Postharvest Chives
[J]. FOOD SCIENCE, 2024, 45(9): 197-203.
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