| [1] |
LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua.
Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts
[J]. FOOD SCIENCE, 2026, 47(9): 270-280.
|
| [2] |
HOU Meng, CAO Fan, QIN Yu, ZHOU Jiancheng, LIAO Huiyun, LI Naixu.
Aroma-Enhancing Mechanism of Bergamot (Citrus medica L. var. sarcodactylis): Insights from Olfactory Receptor Interactions and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(2): 58-65.
|
| [3] |
CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi.
Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom
[J]. FOOD SCIENCE, 2025, 46(5): 17-29.
|
| [4] |
DONG Ke, ZHU Chenhao, GUO Wenting, WANG Rui, TANG Mengmeng, ZHAO Yonggang, ZHAO Zhifeng, XU Teng.
Volatile Flavor Components in Ginger Extracts and Their Effects on Storage Quality of Cold Spicy Rabbit
[J]. FOOD SCIENCE, 2025, 46(24): 275-284.
|
| [5] |
GUO Yingjie, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, ZHU Xiangrong.
Quality of Differently Dried Osmanthus fragrans Pomace: Physical Properties, Nutrient Composition, Antioxidant and Tyrosinase Inhibitory Activity
[J]. FOOD SCIENCE, 2025, 46(11): 281-292.
|
| [6] |
LIU Qisong, CHEN Yang, YANG Changjun, HE Yujie, CHEN Qiuming, HE Zhiyong, WANG Zhaojun, CHEN Jie, ZENG Maomao.
Protective Effects of Different Pine Pollen Extracts against Cyclophosphamide-Induced Ovarian Damage in SD Rats
[J]. FOOD SCIENCE, 2024, 45(6): 105-112.
|
| [7] |
NI Yidan, ZHOU Quancheng, LI Yajie, GUO Tingting, BAI Haimei, HAN Qinshuo, SHENG Guihua.
Construction and Characterization of Pea Protein-Chlorogenic Acid-Chitosan Composite Film Based on Tyrosinase Crosslinking
[J]. FOOD SCIENCE, 2024, 45(21): 271-279.
|
| [8] |
NI Dan, JIANG Xinyuan, TANG Yulian, HE Siyi, YANG Yingzhou.
Kinetic, Fluorescence Spectroscopy and Molecular Docking Studies of Tyrosinase Inhibition by Ellagic Acid
[J]. FOOD SCIENCE, 2024, 45(2): 104-112.
|
| [9] |
LI Xiaoya, GUO Mingzhu, LIU Shuyuan, SANG Yaxin, ZHANG Hai’en, SUN Jilu.
Preparation and Activity Evaluation of Anti-tyrosinase Peptides from Takifugu rubripes Skin Collagen
[J]. FOOD SCIENCE, 2024, 45(13): 115-124.
|
| [10] |
Han Mingyue, Li Li, HAO Limin, WANG Xiaolong, JIANG Qingwu, LI Xue, Liu Keke, Liu Yongqi, YI Juanjuan, LU Jike.
Comparison of Bioactivities of water extracts from five edible Mushrooms
[J]. FOOD SCIENCE, 2023, 44(3): 146-154.
|
| [11] |
ZHANG Xue, LI Xuefeng, HU Ruifeng, GUO Wanchun, LIU Xuejun.
Screening and Compositional Analysis of Lactic Acid Bacteria with Tyrosinase Inhibitory Activity
[J]. FOOD SCIENCE, 2023, 44(18): 193-199.
|
| [12] |
BAO Luying, SHI Shuo, BAO Tianyu, XIA Xiufang.
Progress on Control of Tyramine Content in Meat and Meat Products by Bioactive Ingredients Derived from Plants
[J]. FOOD SCIENCE, 2022, 43(7): 213-221.
|
| [13] |
WEI Guangqiang, WANG Daodian, YANG Caiyan, WAN Changjiang, HUANG Aixiang.
Effect of Lactic Acid Bacterial Fermentation on Protein Degradation and Biological Activity of Peptides in Rubing Cheese
[J]. FOOD SCIENCE, 2022, 43(6): 165-173.
|
| [14] |
SHAN Yimeng, PU Dandan, ZHANG Yuyu, LI Pei.
A Review of Methods for Salt Reduction in Foods
[J]. FOOD SCIENCE, 2022, 43(13): 267-275.
|
| [15] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
|