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Guliang Yang1，Jianfeng Zhan1，Yiwen Yang1，Li Yuan1，Peilei Wang1，Chi-Tang Ho2，Shiming Li1,2（Hubei Key Laboratory of EFGIR，Huanggang Normal University；Department of Food Science，Rutgers University）.Inhibitory effects of oxyresveratrol on ERK and Smad 1/2 phosphorylation and HSC activation in preventing carbon tetrachloride-induced rat liver fibrosis[J].Food Science and Human Wellness,2021,第1期
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Xi Chen1,2，Ruifang Mi1,2，Biao Qi1,2，Suyue Xiong1,2，Jiapeng Li1,2，Chao Qu1,2，Xiaoling Qiao1,2，Wenhua Chen1,2，Shouwei Wang1,2（China Meat Research Center；Beijing Key Laboratory of Meat Processing Technology）.Effect of proteolytic starter culture isolated from Chinese Dong fermented pork（Nanx Wudl） on microbiological, biochemical and organoleptic attributes in dry fermented sausages[J].Food Science and Human Wellness,2021,第1期
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Hong He1，Hui Teng1，Qun Huang1,2，Dan He1，Fengping An1,2，Lei Chen1，Hongbo Song1,2（College of Food Science，Fujian Agriculture and Forestry University；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch）.Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats[J].Food Science and Human Wellness,2021,第1期
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Maolin Tu，Xinyu Qiao，Cong Wang，Hanxiong Liu，Shuzhen Cheng，Zhe Xu，Ming Du（School of Food Science and Technology，National Engineering Research Center of Seafood，Collaborative Innovation Center of Seafood Deep Processing，Dalian Polytechnic University）.In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate[J].Food Science and Human Wellness,2021,第1期
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Mengcheng Ruan1，Yiran Bu1，Fangjie Wu2,3，Shijie Zhanga1，Rulong Chen1，Na Li1，Zhiguo Liu1，Hualin Wang1（School of Biology and Pharmaceutical Engineering，Wuhan Polytechnic University；Hubei Provincial Key Laboratory for Applied Toxicology，Hubei Provincial Academy of Preventive Medicine；Hubei Research Centre for Laboratory Animal）.Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats[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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