| [1] |
DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun.
Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein
[J]. FOOD SCIENCE, 2026, 47(3): 120-130.
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| [2] |
YI Cuiping, XIE Junwen, ZHANG Sijie, LI Zuyin, LIU Yanlan.
Effect of Deep Eutectic Solvent-Modified Rice Bran Dietary Fiber on Physicochemical Properties of Indica Rice Starch
[J]. FOOD SCIENCE, 2026, 47(2): 85-91.
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| [3] |
WANG shu, WEI Shixiao, ZHANG hao, SUN Shangde, BI Yanlan.
Simultaneous Determination of α,β-Unsaturated Aldehydes in Emulsion Using Supercritical Fluid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(9): 303-313.
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| [4] |
WANG Yan, CHEN Xuling, ZHAO Chunxia, CHEN Qijiao, Meng Ziye, WANG Jiyue, YANG Li, ZHAO Shunjiang, LIANG Chenggang.
Metabolomics and Antioxidant Capacity Analysis of Flavonoids in the Bran of Purple-Black Kam Sweet Rice (Oryza sativa L. var. glutinosa Matsum)
[J]. FOOD SCIENCE, 2025, 46(6): 192-200.
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| [5] |
WANG Na, BU Huifang, SUN Yuzhuo, SHAO Xulong, BAI Xilei, XIAO Zhigang, ZHANG Xiuling.
Preparation and Structural Characterization of Rice Bran Protein Hydrolysates and Their Binary Nanoparticles
[J]. FOOD SCIENCE, 2025, 46(5): 85-95.
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| [6] |
YE Yongmao, GE Qingfeng, WU Mangang, YU Hai, LIU Rui.
Effect of Nitric Oxide on Improving Chilled Pork Quality Based on OPLS-DA and Entropy-Weight Topsis Method
[J]. FOOD SCIENCE, 2025, 46(16): 322-336.
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| [7] |
MEI Xincheng, XU Xinglian, ZHAO Tinghui, WANG Peng, LI Lingqi, HUANG Tianran, YANG Yujia, WANG Weinan, ZHAO Yang.
Effect of Lactic Acid-Assisted Low-Temperature Plasma on Preservation of Yellow-Feathered Broiler Carcass
[J]. FOOD SCIENCE, 2024, 45(17): 206-215.
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| [8] |
FENG Junran, HONG Bin, SHAN Shan, YUAN Di, ZHANG Shan, SONG Yan, LI Bo, LU Shuwen, REN Chuanying.
Research Progress on the Application of Rice Bran Extract in Food and Health Fields
[J]. FOOD SCIENCE, 2024, 45(17): 287-295.
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| [9] |
CHEN Chen, JING Pu, WANG Xiushan, JIAO Shunshan.
Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran
[J]. FOOD SCIENCE, 2024, 45(13): 335-344.
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| [10] |
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing.
Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product
[J]. FOOD SCIENCE, 2023, 44(4): 131-138.
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| [11] |
ZHANG Jiani, ZHANG Xiaoxuan, WANG Damao, ZHAO Guohua, YU Junlei, LEI Lin.
Improvement of Antioxidant Activity of Defatted Selenium-Enriched Rice Bran by Lactic Acid Bacteria Fermentation
[J]. FOOD SCIENCE, 2023, 44(24): 146-154.
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| [12] |
ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo.
Research Progress in Non-thermal Stabilization Techniques for Rice Bran
[J]. FOOD SCIENCE, 2023, 44(23): 1-12.
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| [13] |
MENG Caiyun, SUN Yan, XIAO Zhigang, LI Tiejing, ZHAO Fengqin, WANG Na.
Preparation and Characterization of Glycosylated Rice Bran Protein-Chitosan Composite Film
[J]. FOOD SCIENCE, 2023, 44(16): 135-142.
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| [14] |
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun.
Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
[J]. FOOD SCIENCE, 2023, 44(14): 20-28.
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| [15] |
PAN Yecan, WANG Xinlu, ZHANG Lin, FENG Yue, HE Linjuan, QIU Jing, QIAN Yongzhong.
Effect of Allicin on the Redox Level of HeLa Cells as Assessed by Various Mathematical Analysis Methods
[J]. FOOD SCIENCE, 2022, 43(3): 137-145.
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