《食品科学与人类健康(英文)》.2021年.第1期

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• Food science and COVID-19
• Inhibitory effects of oxyresveratrol on ERK and Smad1/2 phosphorylatio
• Effect of proteolytic starter culture isolated from Chinese Dong ferme
• Beneficial effects of AOS-iron supplementation on intestinal structure
• In vitro and in silico analysis of dual-function peptides derived from
• Ganoderma lucidum spore oil(GLSO),a novel antioxidant,extends the aver
• Physico-chemical properties and structure of rice cultivars grown in H
• Comparative transcriptomics analysis of Zygosaccharomyces mellis under
• Purification,structural elucidation,and in vitro antitumor effects of
• Characterization of spoilage bacterial communities in chilled duck mea
• Simultaneous determination of 15 pesticide residues in Chinese cabbage
• Chronic consumption of thermally processed palm oil or canola oil modi
• Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti
• Effect of xanthan gum on the quality of low sodium salted beef and pro
• GUIDE FOR AUTHORS