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Wenfu Hou1，Qiqi Yue1，Wen Liu1，Ji Wu1，Yang Yi2，Hongxun Wang2（College of Food Science and Engineering，Wuhan Polytechnic University；School of Biological and Pharmaceutical Engineering，Wuhan Polytechnic University）.Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid[J].Food Science and Human Wellness,2021,第1期
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Sufang Fan1,2，Junmei Ma2，Meirong Cao2，Juan Wang2，Leilei Zhang2，Yan Zhang1,2，Qiang Li2，Jia Chen3（Hebei Key Laboratory of Forensic Medicine，College of Forensic Medicine，Hebei Medical University；Hebei Food Safety Key Laboratory，Hebei Food Inspection and Research Institute；College of Food Science and Technology，Hebei Agricultural University）.Simultaneous determination of 15 pesticide residues in Chinese cabbage and cucumber by liquid chromatography-tandem mass spectrometry utilizing online turbulent flow chromatography[J].Food Science and Human Wellness,2021,第1期
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Ruichang Gao1,2，Wanghui Shu1，Yang Shen1，Quancai Sun1，Wengang Jin2，Dajing Li3，Ying Li3，Li Yuan1（School of Food and Biological Engineering，Jiangsu University；Bio-resources Key Laboratory of Shaanxi Province，School of Bioscience and Engineering，Shaanxi University of Technology；Institute of Agro-product Processing，Jiangsu Academy of Agricultural Sciences）.Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways[J].Food Science and Human Wellness,2021,第1期
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Huan Xiang1，Dongxiao Sun-Waterhouse1,2，Chun Cui1,3（School of Food Science and Engineering，South China University of Technology；School of Chemical Sciences，The University of Auckland；Guangdong Weiwei Biotechnology Co.，LTD）.Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice[J].Food Science and Human Wellness,2021,第1期
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Zirui Zhao1，Shujie Wang1，Dayu Li2，Yajun Zhou2（College of Biological and Agricultural Engineering，Jilin University；Department of Food Science and Engineering，Jilin University）.Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins[J].Food Science and Human Wellness,2021,第1期
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Klaus W.Lange（Department of Experimental Psychology，University of Regensburg）.Food science and COVID-19[J].Food Science and Human Wellness,2021,第1期
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