《食品科学与人类健康(英文)》.2021年.第3期

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• Potential of peptides and phytochemicals in attenuating different phas
• Zein as a structural protein in gluten-free systems: an overview
• Spectrum-effect relationship of immunologic activity of Ganoderma luci
• A red pomegranate fruit extract-based formula ameliorates anxiety/depr
• Purification, characterization and hypoglycemic activity of glycoprote
• Effects of filleting methods on composition, gelling properties and ar
• Development of volatiles and odor-active compounds in Chinese dry saus
• Effects of common prebiotics on iron status and production of colonic
• Anthocyanin profiles and color properties of red wines made from Vitis
• Effect of fermented bee pollen on metabolic syndrome in high-fat diet-
• Modification of wheat bran insoluble and soluble dietary fibers with s
• Rapid qualitative and quantitative analysis of strong aroma base liquo
• Isomerization and degradation of all-trans-β-carotene during in-vitro
• Dynamic microwave-assisted extraction combined with liquid phase micro
• GUIDE FOR AUTHORS