| [1] |
LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang.
Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi
[J]. FOOD SCIENCE, 2026, 47(7): 290-301.
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| [2] |
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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| [3] |
ZHANG Shushu, ZHANG Juhua, LUO Yixuan, LAI Huiting, YU Jiewei, LIU Wei.
Preparation, Characterization and Storage Stability of Vitis davidii Foex. Anthocyanin Microcapsules with Tannin as Co-pigment
[J]. FOOD SCIENCE, 2024, 45(19): 15-25.
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| [4] |
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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| [5] |
SONG Conghui, GUO Shuihuan, SHI Xiaoqiang, ZHANG Hanbin, WU Jiakai, ZHAN Lijuan.
Research Progress on the Regulatory Effect of Melatonin on Postharvest Preservation of Fruits and Vegetables
[J]. FOOD SCIENCE, 2023, 44(3): 228-236.
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| [6] |
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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| [7] |
XIAO Yuxin, WANG Nan, WANG Jing, TAN Bi’e.
A Review of the Bioactivity and Gut Health Benefits of Ellagic Acid and Its Metabolites, Urolithins
[J]. FOOD SCIENCE, 2022, 43(9): 275-284.
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| [8] |
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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| [9] |
HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin.
Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production
[J]. FOOD SCIENCE, 2022, 43(14): 199-207.
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| [10] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
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| [11] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [12] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
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| [13] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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| [14] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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| [15] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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