| [1] |
CHEN Haoxuan, LIU Yiping, LIU Xue, ZHOU Wei, YANG Renqin, CHEN Dawei, ZHANG Chenchen, GUAN Chengran.
Antibacterial Effects of High-Molecular-Mass Metabolites from Lacticaseibacillus rhamnosus
[J]. FOOD SCIENCE, 2026, 47(9): 138-146.
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| [2] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
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| [3] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [4] |
WANG Yueping, QIN Xinxue, CHEN Yazhong, NI Dejiang, CHEN Yuqiong.
Comparative Study on the Broken Black Tea Processing Suitability of Different Tea Varieties in Spring and Summer
[J]. FOOD SCIENCE, 2026, 47(8): 43-51.
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| [5] |
KANG Chengxia, QIN Hui, JIA Junjie , ZHANG Suyi, AO Zonghua, CAI Xiaobo, CHEN Ji.
Differences and Correlations between Physicochemical Properties and Microbial Communities of Baijiu Pit Mud with Different Sensory Characteristics
[J]. FOOD SCIENCE, 2026, 47(6): 182-191.
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| [6] |
LI Nianzu, LI Yunfei, LI Rongfang, YAO Yuling, YANY Yingchun, WANG Feng.
Composition and Differential Metabolic Pathway Analysis of Endophytic Microbial Communities in Chaenomeles speciosa (Sweet) Nakai from Different Genuine Production Areas
[J]. FOOD SCIENCE, 2026, 47(5): 141-150.
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| [7] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
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| [8] |
XIE Chenxin, PENG Jiakun, ZHAO Feng, LÜ Haipeng, WEN Lixiang, LIN Zhi, GUO Li.
Taste Chemical Characteristics of Sun-Dried Congou Black Tea
[J]. FOOD SCIENCE, 2026, 47(4): 180-190.
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| [9] |
HUANG Zhiguo, XU Keyu, DENG Jie, XIE Jun, WEI Chunhui.
Analysis of the Differences in Bacterial Community Structure of Different Grades of Pit Mud for Nongxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(3): 131-138.
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| [10] |
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei.
Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2026, 47(3): 222-231.
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| [11] |
ZHANG Chao.
Research Progress on the Aging Mechanism and Biological Activity of Dried Tangerine Peel
[J]. FOOD SCIENCE, 2026, 47(3): 415-426.
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| [12] |
LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen.
Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea
[J]. FOOD SCIENCE, 2025, 46(8): 211-220.
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| [13] |
REN Tingting, YAN Pei, SHAN Qimuge, TANG Ping, TAN Yi, LI Bingbing, YIN Xuezhong, CHEN Shuangyu, ZENG Dagang, HOU Yuxiang, LU Jun.
Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing
[J]. FOOD SCIENCE, 2025, 46(7): 151-161.
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| [14] |
ZHANG Qianting, ZHANG Shan, JIANG Yongwen, CHEN Le, SHAN Xujiang, NIU Linchi, FENG Yuning, HUA Jinjie, YUAN Haibo, LU Junjia, LI Jia.
Untargeted Metabolomics Revealed the Effects of Fresh Tea Leaves Plucked in Different Seasons on the Flavor Quality of Huhong Congou Black Tea
[J]. FOOD SCIENCE, 2025, 46(7): 195-205.
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| [15] |
WANG Chuan, ZHAO Yulin, LIU Jun, LI Li, LIAO Yuting, CAO Rong.
Characterization of the Key Flavor Compounds and Metabolic Pathways in Sichuan Sun Vinegar Using a Flavor-Oriented Approach
[J]. FOOD SCIENCE, 2025, 46(7): 229-238.
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