| [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] |
CHEN Lei, CHEN Cheng, XU Wei, GUO Danjun, HOU Wenfu, ZHU Lingjiao, YI Yang, WANG Hongxun.
Effects of Vacuum Frying on the Oxidation of Myofibrillar Proteins in Crispy Duck Drumette
[J]. FOOD SCIENCE, 2026, 47(4): 231-240.
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| [3] |
YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei.
Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(4): 276-284.
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| [4] |
ZHAO Xin, CHENG Xiaoyu, LIU Li, ZHAO Bing, WANG Hui, LIU Bowen, WANG Le, ZHAO Yan, ZHANG Shunliang.
Effect of Rosemary Extract on Oxidative Quality and Flavor Characteristics of Dried Penaeus vannamei
[J]. FOOD SCIENCE, 2026, 47(2): 142-151.
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| [5] |
ZHEN Li, XU Kangjie, CUI Lei, CUI Zhanyou, LIU Yan, WANG Xiuben, CHANG Qiang, LI Junzeng, REN Yiming, WANG Yue, ZHANG Huimin.
Isolation, Metabolic Characteristics and Comparative Genomic Analysis of the Dominant Caproic Acid-Producing Bacterium Caproicibacterium lactatifermentans XB2 from Pit Mud of Baijiu
[J]. FOOD SCIENCE, 2026, 47(10): 127-138.
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| [6] |
HAN Zongyuan, WU Yuxuan, LI Zhuoyan, PAN Yanmo, XIAO Yu, YANG Xiaofei, SHEN Liping, CHEN Fei, LIU Shucheng.
Effect of the Phase Transition Process on Gel Properties and Oxidation Stability of Beeswax-Based Fish Oil Oleogel
[J]. FOOD SCIENCE, 2026, 47(1): 87-95.
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| [7] |
LIANG Duan, LI Peiyuan, ZHAO Yang, WU Jihong, LAO Fei, LIAO Xiaojun.
Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork
[J]. FOOD SCIENCE, 2026, 47(1): 269-282.
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| [8] |
LI Jie, CHEN Qianqian, WANG Yanli, TIAN Qiyan, LIANG Xiuqing, LI Xia, LI Xinling, LIU Yanming, SHEN Zhonglan.
Determination of Cholesterol Oxidation Products in Meat Products by Saponification at Room Temperature Combined with Gas Chromatography-Quadrupole-Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(1): 301-308.
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| [9] |
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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| [10] |
ZHANG Qingyi, GUO Ruirui, JIA Caihua, ZHENG Yifu, TANG Lin, DENG Qianchun, CHENG Chen, HUANG Fenghong, ZHAO Siming, TANG Cui’e.
Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste
[J]. FOOD SCIENCE, 2025, 46(5): 319-327.
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| [11] |
WEI Zhen, CHEN Jinling, XU Linxiang.
Bioinformatics Analysis, Heterologous Expression and Enzymatic Characterization of Dextranase from Streptococcus thermophiles LMG 18311
[J]. FOOD SCIENCE, 2025, 46(22): 246-256.
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| [12] |
LU Shiyi, SUN Weining, LI Kaige, LI Hongyan, WANG Jing.
Cellulase-Assisted Lactobacillus plantarum P-8 Fermentation for Improving Storage Characteristics of Brown Rice
[J]. FOOD SCIENCE, 2025, 46(21): 251-257.
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| [13] |
SUN Jinyue, PAN Jianeng, CHEN Yiying, LIU Rencheng, ZHOU Wenwen.
Mechanism by Which Laser Irradiation Combined with Spirulina platensis Enhances FeSO4-Induced Ferroptosis in Salmonella Typhimurium and Listeria monocytogenes
[J]. FOOD SCIENCE, 2025, 46(2): 8-19.
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| [14] |
ZHENG Liyou, HAN Guo, YANG Li, HUANG Yue, LI Xingming, CHEN Yan, ZHU Miaomiao, CHEN Jie, YU Miao, GUO Hongyan.
Effect of Superheated Steam Pretreatment on Storage Quality of Corn Germ
[J]. FOOD SCIENCE, 2025, 46(19): 248-256.
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| [15] |
SUN Yanan, LI Dan, YANG Xiaoyin, MENG Xianyong, SUN Yukun, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong.
Mechanistic Links between Key Lipid Oxidation Products and Color of Beef Steaks during Storage under High-Oxygen Modified Atmosphere Packaging: A Non-microbial Perspective
[J]. FOOD SCIENCE, 2025, 46(18): 269-278.
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