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Chen Hui，Qiu Chen，Jiang Yiran，Liao Xinyu，Wu Dan，Shen Mofei，Ding Tian（College of Biosystems Engineering and Food Science，Zhejiang University，Hangzhou 310058，China）.Silver nanoparticles on UiO-66 (Zr) metal-organic frameworks for water disinfection application[J].食品科学与人类健康,2021,第2期
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Zeng Wen，He Dong，Xing Yifan，Liu Junyu，Su Nan，Zhang Chong，Wang Yi，Xing Xinhui（MOE Key Laboratory for Industrial Biocatalysis，Institute of Biochemical Engineering，Department of Chemical Engineering，Tsinghua University，Beijing 100084，China；Centre for Synthetic and Systems Biology，Tsinghua University，Beijing 100084，China；Institute of Biopharmaceutical and Health Engineering，Tsinghua Shenzhen International Graduate School，Shenzhen 518055，China）.Internal connections between dietary intake and gut microbiota homeostasis in disease progression of ulcerative colitis:a review[J].食品科学与人类健康,2021,第2期
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Gao Hui，Tian Kunming，Feng Xiaojun，Yan Mengqing，Gao Chen，Jiang Yisheng，Zhu Chenhao，Zhu Huzhe，Liu Xueping，Peng Yingfu（Department of Pharmacology，School of Medicine，Shaoxing University，Shaoxing 312000，China；Department of Pharmacology，School of Medicine，Jishou University，Jishou 416000，China；Department of Environmental Toxicity，Zunyi Medical University，Zunyi 563006，China；The First Affiliated Hospital of USTC，Division of Life Sciences and Medicine，University of Science and Technology of China，Hefei 230002，China；Department of Pharmacology，School of Medicine，GuangXi University of science and Technology，Liuzhou 545006，China）.Free fatty acid receptor 2 promotes cardiomyocyte hypertrophy by activating STAT3 and GATA4[J].食品科学与人类健康,2021,第2期
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Yang Guliang，Zhong Haiyan，Xia Xinxin，Qi Zhiwen，Wang Chengzhang，Li Shiming（National Engineering Laboratory for Rice and By-products Processing，Food Science and Engineering College，Central South University of Forestry and Technology，Changsha 410004，China；Institute of Chemical Industry of Forest Products，CAF，Nanjing 210042，China；Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization，Huanggang Normal University，Huanggang 438000，China）.Potential application of proteolysis targeting chimera (PROTAC) modification technology in natural products for their targeted protein degradation[J].食品科学与人类健康,2021,第2期
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García Jesus Morales，Udenigwe Chibuike C.，Duitama Jorge，Barrios Andrés Fernando González（Grupo de Diseño de Productos y Procesos (GDPP)，Department of Chemical and Food Engineering，Universidad de los Andes，Bogotá 111711，Colombia；School of Nutrition Sciences，University of Ottawa，Ottawa，Ontario，K1N 6N5，Canada；Systems and Computing Engineering Department，Universidad de Los Andes，Bogotá 111711，Colombia）.Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides[J].食品科学与人类健康,2021,第2期
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Zhao Feng，Ding Guoying，Wang Qilong，Du Huihui，Xiao Guosheng，Zhou Deqing（College of biology and food engineering，Chongqing Three Gorges University，Wanzhou 404100，China；Yellow Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology (Qingdao)，Qingdao 266071，China）.Deletion of the waaf gene affects O antigen synthesis and pathogenicity in Vibrio parahaemolyticus from shellfish[J].食品科学与人类健康,2021,第2期
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Li Huijun，Wu Jieshan，Chen Chao，Xin Wenfeng，Zhang Wensheng（Engineering Research Center of Natural Medicine，Ministry of Education，Beijing Normal University at Zhuhai 519087，China；Zhuhai Branch of State Key Laboratory of Earth Surface Processes and Resource Ecology，Beijing Normal University at Zhuhai 519087，China；Gongbei customs of the People's Republic of China，Zhuhai 519000，China；Beijing Key Laboratory of Traditional Chinese Medicine Protection and Utilization，Faculty of Geographical Science，Beijing Normal University，Beijing 100875，China；National and Local United Engineering Research Center forResources Protection and Utilization Technology，Kunming 650000，China）.Simultaneous determination of 74 pesticide residues in Panax notoginseng by QuEChERS coupled with gas chromatography tandem mass spectrometry[J].食品科学与人类健康,2021,第2期
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Shamimuzzaman Md.，Roy Rajib Kanti，Majumder Toma Rani，Barman Nirmal Chandra，Lina Nazia Nawshad，Hasan Md. Tarek，Dash Biplab Kumar（Department of Microbiology，Jashore University of Science and Technology，Jashore 7408，Bangladesh；Department of Nutrition and Food Technology，Jashore University of Science and Technology，Jashore 7408，Bangladesh；Department of Genetic Engineering and Biotechnology，Jashore University of Science and Technology，Jashore 7408，Bangladesh；Department of Biotechnology and Genetic Engineering，Islamic University，Kushtia 7003，Bangladesh）.Microbial profile of some ready-to-cook frozen food items sold in Dhaka city，Bangladesh[J].食品科学与人类健康,2021,第2期
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Zhang Zhiguo，Wang Meilin，Xing Shu，Zhang Chen（School of Food Science and Engineering，Qilu University of Technology (Shandong Academy of Sciences)，Jinan 250353，China；School of Chemistry and Pharmaceutical Engineering，Qilu University of Technology (Shandong Academy of Sciences)，Jinan 250353，China；School of Science，The Hong Kong University of Science and Technology，Hong Kong，China）.Flavonoids of Rosa rugosa Thunb. inhibit tumor proliferation and metastasis in human hepatocellular carcinoma HepG2 cells[J].食品科学与人类健康,2021,第2期
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Qi Shasha，Zhan Ping，Tian Honglei，Wang Peng，Ma Xueping，Li Kaixuan（School of Food Science and Technology，Shihezi University，Shihezi，Xinjiang 832000，China；College of Food Engineering and Nutritional Science，Shaanxi Normal University，Xi’an，Shaanxi 710119，China）.Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling[J].食品科学与人类健康,2021,第2期
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Mi Ruifang，Chen Xi，Xiong Suyue，Qi Biao，Li Jiapeng，Qiao Xiaoling，Chen Wenhua，Qu Chao，Wang Shouwei（China Meat Research Center，Beijing 100068，China；Beijing Key Laboratory of Meat Processing Technology，Beijing 100068，China）.Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition[J].食品科学与人类健康,2021,第2期
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Song Mengting，Xu Heran，Xin Guang，Liu Changjiang，Sun Xiaorong，Zhi Yinhong，Li Bin，Shen Yixiao（College of Food Science，Shenyang Agricultural University，Shenyang 110866，China）.Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste:67 germplasm native to Northeast China[J].食品科学与人类健康,2021,第2期
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Sheng Feiya，Wang Songsong，Luo Xiao，Xiao Jianbo，Hu Linfeng，Li Peng（State Key Laboratory of Quality Research in Chinese Medicine，Institute of Chinese Medical Sciences，University of Macau，Macao，999078，China；School of Basic Medical Sciences，Chengdu University，Chengdu 610106，China；Chengdu Institute for Food and Drug Control，Chengdu 610045，China；Chongqing Key Laboratory of Medicinal Resources in the Three Gorges Reservoir Region，School of Biological and Chemical Engineering，Chongqing University of Education，Chongqing 400067，China）.Simultaneous determination of ten nucleosides and bases in Ganoderma by micellar electrokinetic chromatography[J].食品科学与人类健康,2021,第2期
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Ren Hongyang，Deng Yuanpeng，Wang Xinhui（School of Chemistry and Chemical Engineering，Southwest Petroleum University，Chengdu 610500，China；Meat-processing Application Key Laboratory of Sichuan Province，College of Food and Bioengineering，Chengdu University，Chengdu 610106，China）.Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages[J].食品科学与人类健康,2021,第2期
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Chen Pin，Chen Xiaoqian，Yu Wei，Zhou Bo，Liu Lihua，Yang Yuzhuo，Du Peng，Liu Libo，Li Chun（Key Laboratory of Dairy Science，Ministry of Education，Food Science College，Northeast Agricultural University，Harbin 150030，China；Institute of Animal Science (IAS)，Chinese Academy of Agricultural Sciences (CAAS)，Beijing 100193，China；National Dairy Product Quality Supervision and Inspection Center，Harbin 150024，China）.Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4[J].食品科学与人类健康,2021,第2期
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Lang Fengxuan，Wen Jianzhu，Wu Zhen，Pan Daodong，Wang Linjun（Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang，School of Food and Pharmaceutical Sciences，Ningbo University，Ningbo 315211，China；School of Food Science & Pharmaceutical Engineering，Nanjing Normal University，Nanjing 210097，China；Qingyunshan Pharmaceutical，Guangdong，Guangzhou 512000，China）.Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3[J].食品科学与人类健康,2021,第2期
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Huang Qun，Yang Ran，Wang Qia，Teng Hui，Song Hongbo，Geng Fang，Luo Peng（School of Public Health，The Key Laboratory of Environmental Pollution Monitoring and Disease Control，Ministry of Education，Guizhou Medical University，Guiyang 550025，China；College of Food Science，Fujian Agriculture and Forestry University，Fuzhou 350002，China；Meat Processing Key Laboratory of Sichuan Province，School of Food and Biological Engineering，Chengdu University，Chengdu，Sichuan 610106，China）.Transcriptome-based insights into the calcium transport mechanism of chick chorioallantoic membrane[J].食品科学与人类健康,2021,第2期
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Ma Jinju，Li Kun，Zhang Wenwen，Ma Liyi，Xu Juan，Liu Lanxiang，Chen Xiaoming，Zhang Hong（Peculiar Biological Resources Technology Engineering Center，Research Institute of Resources Insects，Chinese Academy of Forestry，Kunming 650224，China）.Acute toxicity and chromosomal aberration toxicity of insect wax and its policosanol[J].食品科学与人类健康,2021,第2期
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Yao Maojun，Teng Hui，Lv Qiyan，Gao Huifang，Guo Tengming，Lin Yiwen，Gao Sihai，Ma Meihu，Chen Lei（College of Chemistry and Chemical Engineering，Jishou University，Jishou，416000，China；College of Food Science，Fujian Agriculture and Forestry University，Fuzhou，Fujian 350002，China；National Research and Development Center for Egg Processing，College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，Hubei，China；Department of Cardiothoracic and Vascular Surgery，Tongji Hospital，Tongji Medical College，Huazhong University of Science and Technology，Wuhan 430030，Hubei，China；College of Food Science and Technology，Guangdong Ocean University，Zhanjiang 524025，China）.Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats[J].食品科学与人类健康,2021,第2期
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Sun Jiayang，Feng Xiaonuo，Lyu Chunmao，Zhou Shuang，Liu Zixuan（College of Food Science，Shenyang Agricultural University，Shenyang 110866，China；College of Bioscience and Biotechnology，Shenyang Agricultural University，Shenyang 110866，China）.Effects of different processing methods on the lipid composition of hazelnut oil:A lipidomics analysis[J].食品科学与人类健康,2021,第2期
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Zhu Li，He Siyu，Lu Ying，Gan Jianhong，Tao Ningping，Wang Xichang，Jiang Zaoli，Hong Yuanxiang，Xu Changhua（College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China；Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation，Shanghai 201306，China；Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)，Ministry of Agriculture，Shanghai 201306，China；Department of Pharmacology，Yale University，New Haven，CT，06520，US；Xiamen Gulong Food Co.，Ltd.，Xiamen 361000，China；National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)，Shanghai 201306，China）.Metabolomics mechanism of traditional soy sauce associated with fermentation time[J].食品科学与人类健康,2021,第2期
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Wang Xuan，He Yifan，Gao Qian，Yang Dong，Liang Jianfen（College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China；Beijing Key Laboratory of Functional Food from Plant Resources，Beijing 100083，China）.Approaches to evaluate nutrition of minerals in food[J].食品科学与人类健康,2021,第2期
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Liu Na，Qin Likang，Pan Jihong，Miao Song（Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education)，Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB)，College of Life Sciences/Institute of Agro-bioengineering，Guizhou University，Guiyang 550025，China；Teagasc Food Research Centre，Moorepark，Fermoy，Co.Cork，Ireland；School of Liquor and Food Engineering，Guizhou University，Guiyang 550025，China）.Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods[J].食品科学与人类健康,2021,第2期
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Liu Zhe，Zhang Jiagan，Lu Shengmin，Tang Weimin，Zhou Yibin，Quek Siew Young（Institute of Food Science，Zhejiang Academy of Agricultural Sciences，Hangzhou 310021，China；School of Tea and Food Technology，Anhui Agricultural University，Hefei 230036，China；Food Science，School of Chemical Sciences，The University of Auckl and Auckland 1010，New Zealand；Riddet Institute，Centre of Research Excellence for Food Research，Palmerston North 4474，New Zealand）.Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars[J].食品科学与人类健康,2021,第2期
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Klaus W.Lange（Department of Experimental PsychologyUniversity of RegensburgRegensburg）.Food science and COVID-19[J].食品科学与人类健康(英文),2021,第1期
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Gao Ruichang，Shu Wanghui，Shen Yang，Sun Quancai，Jin Wengang，Li Dajing，Li Ying，Yuan Li.Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-kappaB pathways[J].食品科学与人类健康,2021,第1期
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Xiang Huan，Sun-Waterhouse Dongxiao，Cui Chun.Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress,NF-kappaB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice[J].食品科学与人类健康,2021,第1期
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Lin Qian，Yang Lina，Han Lin，Wang Ziyi，Luo Mingshuo，Zhu Danshi，Liu He，Li Xin，Feng Yu（College of Food Science and Technology，Bohai University，Jinzhou 121013，China；National & Local Joint Engineering Research Center of Storage，Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products，Jinzhou 121013，China）.Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet[J].食品科学与人类健康,2021,第1期
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Cai Bingna，Yi Xiangxi，Han Qian，Pan Jianyu，Chen Hua，Sun Huili，Wan Peng（Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica，South China Sea Institute of Oceanology，Chinese Academy of Sciences，Guangzhou，510301 Guangdong，China；Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)，Guangzhou，511458 Guangdong，China；School of Pharmacy，Guangxi University of Chinese Medicine，Nanning，530200 Guangxi，China；Innovation Academy of South China Sea Ecology and Environmental Engineering (ISEE)，Chinese Academy of Sciences，Guangzhou，510000 Guangdong，China）.Structural characterization of oligosaccharide from Spirulina platensis and its effect on the faecal microbiota in vitro[J].食品科学与人类健康,2021,第1期
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