| [1] |
ZHONG Yang, LIU Yongming, TAN Qibo, YANG Ming, GAN Linyao, CHENG Tieyuan, YUAN Siqi, ZHANG Zhi.
Droplet Evaporation and Deposition Patterns of Jinsha Jiangxiangxing Baijiu
[J]. FOOD SCIENCE, 2026, 47(8): 75-84.
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| [2] |
GAI Tingting, WANG Yun, ZHANG Lianfeng, ZHOU Aowen, CHEN Liangwen, CAO Huihua.
Repairing Effect of Theanine on High-Sucrose Diet-Induced Damage in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2026, 47(2): 133-141.
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| [3] |
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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| [4] |
XIE Songming, ZHANG Siyuan, LI Shihao, SUN Minmin, WANG Zhijun, CAO Jiankang.
Effects of Organic Acids on Sucrose Conversion in Preserved Cherry Tomato Syrup and Analysis of Methods for Its Deacidification and Depectinization
[J]. FOOD SCIENCE, 2025, 46(12): 100-108.
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| [5] |
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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| [6] |
CUI Hualing, YANG Hui, SUN Lihua, YE Qian, DING Chenhong, WANG Weili, JI Tianrong, MA Lei, ZENG Kunhong, YIN Qiumiao.
Determination of Fatty Acid Methyl Esters by Gas Chromatography-Flame Ionization Detection: Response Mechanism and Quantitative Pattern
[J]. FOOD SCIENCE, 2024, 45(13): 49-57.
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| [7] |
CHEN Junyu, LI Ting, LI Xiang, RAO Lei, WU Xiaomeng.
Antimicrobial Effect of High Pressure Processing Combined with Lauroyl Arginine Ethyl Ester Hydrochloride on Listeria innocua
[J]. FOOD SCIENCE, 2023, 44(23): 37-44.
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| [8] |
LIU Chang, CHANG Chao, CHEN Ruida, LIN Menghui, SUN Rong, CAI Chenggang, ZHAO Minjie, CAI Haiying.
Regulatory Effect of Caffeic Acid Phenethyl Ester on Oxidative Stress and Lipid Metabolism in HepG2 Cells
[J]. FOOD SCIENCE, 2023, 44(17): 86-93.
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| [9] |
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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| [10] |
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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| [11] |
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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| [12] |
TIAN Mengyao, ZHOU Hongsheng, TANG Tingting, ZHANG Yingtong, LING Jun, LUO Shufen, LI Pengxia.
Effect of Exogenous Sucrose Treatment on the Peel Coloration in Postharvest Peaches
[J]. FOOD SCIENCE, 2022, 43(1): 177-183.
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| [13] |
YUAN Shuai, LU Dingqiang, PANG Guangchang.
Anabolic and Catabolic Flux Analysis of ‘Indian Green’ Apples and Optimization of Storage Temperature
[J]. FOOD SCIENCE, 2021, 42(7): 214-219.
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| [14] |
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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| [15] |
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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