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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE AND HUMAN WELLNESS
MEAT RESEARCH
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Food Science of Animal Products
CHINA BREWING
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Study on sterilization effect and mechanism of negative ions in refrigerator
Gangshuai Liu
FOOD SCIENCE
Accepted: 04 December 2023
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Nutrient composition, chemical composition, and functional activity of three Yunnan grape pomace
Xue-chun ZHANG Zhen-Xing Wang
FOOD SCIENCE
Accepted: 04 December 2023
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Simultaneous determination of 57 industrial dyes in food by QuEChERS EMR-Lipid combined with ultrahigh performance liquid chromatography-tandem mass spectrometry
FOOD SCIENCE
Accepted: 04 December 2023
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Fat mimetic and its Application in Food
FOOD SCIENCE
Accepted: 04 December 2023
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Effects of Different Drying Methods on the Quality of Broccoli Stems and Leaves
FOOD SCIENCE
Accepted: 04 December 2023
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Research progress on the formation mechanism and control of tyramine in fermented food
Huijie Pei Wei He YANG
FOOD SCIENCE
Accepted: 04 December 2023
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Exploring the molecular mechanism of aging induced by high glucose diet in C. elegans based on RNA-seq
Rong Li
FOOD SCIENCE
Accepted: 04 December 2023
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Gene Cloning and Prokaryotic Expression of an Allergen tropomyosin from Macrobrachium nipponense
Ye-Qing LUO Shuang-Yan ZHENG yaobin Sun 娇 陈 xin LIU Hong-bing CHEN Yan-Hai XIE
FOOD SCIENCE
Accepted: 04 December 2023
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Effect of radio frequency treatment on the structural and physicochemical properties of potato starch and its gel 3D printing performance
Shu Ma Yanru Bao Yang Yang Meng Zhang Xinxin Wang jiang hao
FOOD SCIENCE
Accepted: 04 December 2023
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Research progress on the mechanism of very fast chilling regulating the tenderness of post-mortem muscle
Xin Li
FOOD SCIENCE
Accepted: 04 December 2023
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Effect of extrusion screw speed on the multi-scale structure of reconstituted rice starch
Kexin Wang Lishuang Wang Jin-Jie Jin-JieHUO Xi-Qing YUE Xiaoqi Ma Zhi-Gang XIAO
FOOD SCIENCE
Accepted: 04 December 2023
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Screening of highly efficient fermentation strains for semi-dry douchi and their fermentation performance evaluation
Liu Shu-liang Zhiyi Fan 李 婷 Heng LI qisheng zhang Long LI
FOOD SCIENCE
Accepted: 06 November 2023
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Research progress of probiotics and their metabolites regulating GLP-1 in alleviating type Ⅱ diabetes mellitus
Zhi-Liang CHENG Fei LIU
FOOD SCIENCE
Accepted: 06 November 2023
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Effect of curcumin on physicochemical and gel properties of pork myofibrillar protein under oxidative condition
chang haijun Yuan-Wei SHI
FOOD SCIENCE
Accepted: 06 November 2023
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Analysis of uric acid-lowering activity and material basis of Gynura procumbens extract
GUIMING FU YIN WAN
FOOD SCIENCE
Accepted: 06 November 2023
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Effect of Different Drying Method on Lipids, Nutritional Value and Volatile Substances of Apostichopus japonicus Gonads
Tian-Xue WANG Hui-Hui Sun GAO Xin cao rong
FOOD SCIENCE
Accepted: 06 November 2023
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Preparation and properties of passion fruit seed oil Pickering emulsion by β-lactoglobulin triple ligand complex nanoparticles
SHENG Zhan-Wu
FOOD SCIENCE
Accepted: 06 November 2023
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Impact of carboxymethyl chitosan on the microstructure, thermal stability, and self-assembly behavior of bovine bone collagen
Hong Liu Xiong Xu Chun-Hui ZHANG 杨 徐
FOOD SCIENCE
Accepted: 06 November 2023
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Research progress of alginate nanocarrier delivery of lipophilic active substances and its application
Hui-Xue LI Xiao-Ying LIU Shan Chen
FOOD SCIENCE
Accepted: 06 November 2023
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Principal Component Analysis and Comprehensive Evaluation of Corn Postharvest Ripening Quality Traits
Yong CAO Dan CAI
FOOD SCIENCE
Accepted: 06 November 2023
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