| [1] |
MO Shaobo, HUANG Yuanmin, NIE Xuanliang, YUAN Xiaosong, HE Feng, ZHAO Yunyun,LIU Xiaozhu, HUANG Mingzheng, YU Zhihai.
Quantitative Analysis of Environmental Microbial Sources in the Fourth Round of Fermentation of Jiang-flavor Baijiu and Their Synergistic Regulatory Mechanisms on the Function of the Microbial Community in Fermented Grains
[J]. FOOD SCIENCE, 2026, 47(6): 192-203.
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| [2] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
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| [3] |
MU Xueqin, HEI Shenghua, ZHANG Lingping, HOU Yanru.
Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins
[J]. FOOD SCIENCE, 2026, 47(4): 377-386.
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| [4] |
WANG Nian, GONG Jiaxin, TANG Jie, ZHU Chutian, YANG Yong, GE Xiangyang, HUANG Yongguang.
Regulatory Effect of Temperature Stress on Metabolic Characteristics and Flavor Expression Mechanism of Recombinant Microbial Communities
[J]. FOOD SCIENCE, 2025, 46(22): 227-235.
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| [5] |
LI Yi, CHENG Yongqiang, TANG Ning.
Research Progress on the Effect of the Interaction Between Calcium and Iron on Their Absorption in the Intestine
[J]. FOOD SCIENCE, 2024, 45(4): 323-335.
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| [6] |
ZHONG Meng, LIU Baining, HUA Wei, WANG Feng, RONG Ruifen, DUAN Yuquan.
Oxidation Mechanisms of Walnut Kernels Stored in Different Packages
[J]. FOOD SCIENCE, 2024, 45(20): 65-73.
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| [7] |
GU Xinyue, LI Qin, ZHANG Yiting, LI Jianlong, HU Kaidi, ZHAO Ning, LIU Shuliang.
Research Progress in the Mechanisms of Microbial Adsorption and Degradation of Pyrethroids Pesticides
[J]. FOOD SCIENCE, 2024, 45(19): 342-352.
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| [8] |
WANG Yazhe, ZHAO Yongqiang, WANG Di, CHEN Shengjun, YU Gang, FENG Yang, WANG Yueqi, LI Chunsheng.
Research Progress in Antibacterial Mechanism of Plant Essential Oils from the Perspective of Multi-omics
[J]. FOOD SCIENCE, 2024, 45(17): 348-356.
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| [9] |
HUANG Juan, YANG Mengfei, YU Haiyan, CHEN Chen, LOU Xinman, YUAN Haibin, TIAN Huaixiang.
Research Progress on the Formation Mechanism and Control of Rancid Odor in Grain and Oil Products
[J]. FOOD SCIENCE, 2023, 44(19): 405-416.
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| [10] |
XIE Qingchao, WANG Zi, LI Yinhui, LIU Haiquan, BAI Li, WANG Yeru, ZHAO Yong.
Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them
[J]. FOOD SCIENCE, 2023, 44(19): 230-249.
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| [11] |
GUO Zinan, PAN Jingjin, HE Mingjun, LI Mingxuan, CHEN Li, WU Jundi, WANG Weiyan, HU Hongchen, SHEN Feifan, ZHU Hanyue.
Advances in Research on Cholesterol-Lowering Functional Foods
[J]. FOOD SCIENCE, 2022, 43(1): 269-277.
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| [12] |
WANG Jingjie, ZHONG Qiang, DONG Chunhui, LI Haijing, WANG Hao, XIA Xiufang.
Recent Progress in the Biological Activity and Mechanism of Action of Sea Cucumber Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(23): 370-380.
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| [13] |
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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| [14] |
TU Jie, LIU Guanhui, ZHU Shuyun, CAO Xitao, LI Qiang, JI Gengsheng.
Molecular Mechanisms for the Inhibition of 5-n-Heneicosylresorcinol on α-Glucosidase
[J]. FOOD SCIENCE, 2017, 38(19): 116-121.
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| [15] |
YANG Yuting, MIN Weihong.
Review of Research on Metabolic Regulation of Aspartokinase
[J]. FOOD SCIENCE, 2016, 37(7): 270-275.
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