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Li Zhixian，Dai Zhuqing，Shi Enjuan，Wan Peng，Chen Guijie，Zhang Zhongyuan，Xu Yayuan，Gao Ruichang，Zeng Xiaoxiong，Li Dajing（School of Food and Biological Engineering，Jiangsu University，Zhenjiang 212013，China；Institute of Agro-product Processing，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，China；College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China）.Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model[J].食品科学与人类健康,2022,第4期
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Yuan Hongjie，Dong Lin，Zhang Zhiyuan，He Yan，Ma Xia（School of Perfume and Aroma Technology，Shanghai Institute of Technology，Shanghai 201418，China；National R & D Center for Edible Fungus Processing Technology，Henan University，Kaifeng 475004，China）.Production，structure，and bioactivity of polysaccharide isolated from Tremella fuciformis[J].食品科学与人类健康,2022,第4期
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Wang Tianyi，Guo Sen，Ren Xiameng，Du Junfeng，Bai Lu，Cui Xueqin，Ho Chi-Tang，Bai Naisheng（College of Food Science and Technology，Northwest University，Xi’an 710069，China；College of Chemical Engineering，Northwest University，229 Taibai North Road，Xi’an 710069，China；Shaanxi Family Forestry Bureau，Shaanxi Jiaxian Development and Reform and Science and Technology Bureau，Yulin 719200，China；Department of Food Science，Rutgers University，New Brunswick 08901，USA）.Simultaneous quantification of 18 bioactive constituents in Ziziphus jujuba fruits by HPLC coupled with a chemometric method[J].食品科学与人类健康,2022,第4期
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Yu Songfeng，Song Jia，Hu Tao，Wang Jun，Liu Xiaojing，Zheng Yu，Shi Lei，Wan Shoupeng，Wang Min（State Key Laboratory of Food Nutrition and Safety，Key Laboratory of Industrial Fermentation Microbiology，Ministry of Education，College of Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China；College of Biosystems Engineering and Food Science，Zhejiang University，Hangzhou 310058，China；Tianjin Limin Condiment Limited Company，Tianjin 300308，China）.Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili[J].食品科学与人类健康,2022,第4期
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Chen Haihong，Xu Bing，Wang Yi，Li Wei，He Dong，Zhang Yan，Zhang Xizhen，Xing Xinhui（Institute of Biopharmaceutical and Health Engineering，Tsinghua Shenzhen International Graduate School，Shenzhen 518055，China；Institute of Biomedical Health Technology and Engineering，Shenzhen Bay Laboratory，Shenzhen 440300，China；Key Laboratory for Industrial Biocatalysis，Ministry of Education，Institute of Biochemical Engineering，Department of Chemical Engineering，Tsinghua University，Beijing 100084，China；School of Chemical Engineering and Energy Technology，Engineering Research Center of Health Food Design & Nutrition Regulation，Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry，Dongguan University of Technology，Dongguan 523808，China；Hebei Food Inspection and Research Institute，Shijiazhuang 050091，China；College of life Science and Technology，Guangxi University，Nanning 530004，China；Center for Synthetic and Systems Biology，Tsinghua University，Beijing 100084，China）.Emerging natural hemp seed proteins and their functions for nutraceutical applications[J].食品科学与人类健康,2022,第4期
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Fang Rui，Zhu Zongshuai，Bassey Anthony Pius，Khan Iftikhar Ali，Huang Ming（College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；Center Testing International Pinbiao (Jiangsu)，Certification Technology Co. Ltd.，Nanjing 210046，China；Shenzhen Key Laboratory of Marine Microbiome Engineering，Institute for Advanced Study，Shenzhen University，Shenzhen 518060，China；Nanjing Huangjiaoshou Food Science and Technology Co. Ltd.，Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology，Nanjing 211200，China）.Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation[J].食品科学与人类健康,2022,第4期
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Yang Fangwei，Mi Jiaqi，Huang Fei，Pienpinijtham Prompong，Guo Yahui，Cheng Yuliang，Yao Weirong，Xie Yunfei（School of Food Science and Technology，Jiangnan University，No.1800 Lihu Avenue，Wuxi 214122，Jiangsu，China；State Key Laboratory of Food Science and Technology，Jiangnan University，No.1800 Lihu Avenue，Wuxi 214122，Jiangsu，China；Qingdao Special Food Research Institute，Qingdao 266109，Shandong，China）.Trans-cinnamaldehyde inhibits Penicillium italicum by damaging mitochondria and inducing apoptosis mechanisms[J].食品科学与人类健康,2022,第4期
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Park Sujin，Kim Yoon A，Lee Jaewang，Seo Hyunsoo，Nam Sang-Jip，Jo Dong-Gyu，Hyun Dong-Hoon（Department of Life Science，Ewha Womans University，Seoul 03760，South Korea；Department of Chemistry and Nano Science，Ewha Womans University，Seoul 03760，South Korea；School of Pharmacy，Sungkyunkwan University，Suwon 16419，South Korea）.4-Hydroxycinnamic acid attenuates neuronal cell death by inducing expression of plasma membrane redox enzymes and improving mitochondrial functions[J].食品科学与人类健康,2022,第4期
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Zhou Yiming，Ouyang Boya，Du Lina，Wei Yun，Zhou Xiaoli，Xiao Ying，Wang Yifen（State Key Laboratory of Dairy Biotechnology，Shanghai Engineering Research Center of Dairy Biotechnology，Dairy Research Institute，Bright Dairy & Food Co. Ltd.，Shanghai 200436，China；School of Perfume and Aroma Technology，Shanghai Institute of Technology，Shanghai 201418，China；Department of Biosystems Engineering，Auburn University，Alabama 36879-5417，USA）.Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin[J].食品科学与人类健康,2022,第4期
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Wang Zhaoling，Mi Si，Wang Xianghong，Mao Kemin，Liu Yuwei，Gao Jie，Sang Yaxin（College of Food Science and Technology，Hebei Agricultural University，Baoding 071000，China）.Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics[J].食品科学与人类健康,2022,第4期
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Pan Shanyao，Guo Shanshan，Dai Jiaru，Gu Yanrong，Wang Guoxiang，Wang Yulong，Qin Zhenghong，Luo Li（School of Physical Education and Sports Science，Soochow University，Suzhou 215021，China；School of Life Sciences，Fudan University，Shanghai 200032，China；Department of Rehabilitation，Shenzhen Second People's Hospital，The First Affiliated Hospital，Shenzhen University School of Medicine，Shenzhen 518035，China；Department of Pharmacology and Laboratory of Aging and Nervous Diseases，Jiangsu Key Laboratory of Translational Research and Therapy for Neuro-Psycho-Diseases，College of Pharmaceutical Sciences，Soochow University，Suzhou 215123，China）.Trehalose ameliorates autophagy dysregulation in aged cortex and acts as an exercise mimetic to delay brain aging in elderly mice[J].食品科学与人类健康,2022,第4期
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Zeng Haiying，Zhu Anran，He Shengling，Wu Mingjun，Mazhar Muhammad，Wen Anyan，Liu Na，Qin Likang，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；School of Liquor and Food Engineering，Guizhou University，Guiyang 550025，China；Teagasc Food Research Centre，Moorepark，Fermoy，Co.Cork P61 C996，Ireland）.Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus[J].食品科学与人类健康,2022,第4期
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Silva Francyeli Araújo，Queiroga Rita de Cássia Ramos do Egypto，de Souza Evandro Leite，Voss Glenise Bierhalz，Pintado Maria Manuela Estevez，da Silva Vasconcelos Margarida Angélica（Department of Nutrition，Federal University of Pernambuco，Recife 50670-420，Brazil；Department of Nutrition，Health Sciences Center，Federal University of Paraíba，João Pessoa 58050-585，Brazil；Universidade Católica Portuguesa，CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado，Escola Superior de Biotecnologia，Porto 4169-005，Portugal）.Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro[J].食品科学与人类健康,2022,第4期
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Chu Weiyi，Phan Chia Wei，Lim Seng Joe，Babji Abdul Salam（Department of Pharmaceutical Life Sciences，Faculty of Pharmacy，Universiti Malaya，Kuala Lumpur 50603，Malaysia；Clinical Investigation Centre，University Malaya Medical Centre，Lembah Pantai Kuala Lumpur 59100，Malaysia；Mushroom Research Centre，Universiti Malaya，Kuala Lumpur 50603，Malaysia；Department of Food Sciences，Faculty of Science and Technology，Universiti Kebangsaan Malaysia，UKM Bangi，Selangor 43600，Malaysia；Innovation Centre for Confectionery Technology (MANIS)，Faculty of Science and Technology，Universiti Kebangsaan Malaysia，UKM Bangi，Selangor 43600，Malaysia）.Insights on the molecular mechanism of neuroprotection exerted by edible bird’s nest and its bioactive constituents[J].食品科学与人类健康,2022,第4期
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Wang Jun，Zhang Xiuxiu，Ni Zhijing，Elam Elnur，Thakur Kiran，Li Kexin，Wang Chuyan，Zhang Jianguo，Wei Zhaojun（School of Biological Food and Environment，Hefei University，Hefei 230601，China；School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，China；School of Biological Science and Engineering，Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments，North Minzu University，Yinchuan 750021，China）.The anti-cancerous mechanism of licochalcone A on human hepatoma cell HepG2 based on the miRNA omics[J].食品科学与人类健康,2022,第4期
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Liaoa Aimei，Lyu Xing，Ma Jiarui，Hou Yinchen，Hui Ming，Liu Na，Zhao Yi，Cui Yixiang，Huang Jihong（College of Biological Engineering，Henan University of Technology，Luoyang 471000，China；Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat，Luoyang 471000，China；Zhengzhou Synear Food Co.，Ltd.，Zhengzhou 450000，China；School of Food and Pharmacy，Xuchang University，Xuchang 461000，China）.Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice[J].食品科学与人类健康,2022,第4期
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Wang Genan，Yin Haisong，Zhao Tingbin，Yang Donglin，Jia Shiru，Qiao Changsheng（Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology)，Ministry of Education，Tianjin 300457，China；Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control，College of Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China；School of Bioengineering，Tianjin Modern Vocational Technology College，Tianjin 300350，China；Tianjin Huizhi Biotrans Bioengineering Co.，Ltd.，Tianjin 300457，China）.De novo transcriptome assembly of Aureobasidium melanogenum CGMCC18996 to analyze the β-poly(L-malic acid) biosynthesis pathway under the CaCO3 addition[J].食品科学与人类健康,2022,第4期
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Moussa Ashaimaa Y.，Xu Baojun（Department of Pharmacognosy，Faculty of Pharmacy，Ain Shams University，Cairo 11566，Egypt；Food Science and Technology Program，BNU-HKBU United International College，Zhuhai 519087，China）.A narrative review on inhibitory effects of edible mushrooms against malaria and tuberculosis-the world’s deadliest diseases[J].食品科学与人类健康,2022,第4期
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Chen Menglin，Yao Hong，Tan Huizi，Huang Wenqi，Wu Quanyong，Nie Shaoping（State Key Laboratory of Food Science and Technology，China-Canada Joint Laboratory of Food Science and Technology (Nanchang)，Nanchang University，Nanchang 330047，China）.Impact of Bifidobacterium longum NSP001 on DSS-induced colitis in conventional and humanised mice[J].食品科学与人类健康,2022,第4期
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Liu Jing，Shen Yizhong，Wang Guangxian，Xiang Yaodong，Guo Yemin，Sun Xia，Liu Yuan（School of Agricultural Engineering and Food Science，Shandong University of Technology，Zibo 255049，China；School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，China；School of Agriculture and Biology，Shanghai Jiao Tong University，Shanghai 200240，China）.Highly-sensitive electrochemiluminescence biosensor for detection of inosine monophosphate in meat based on graphdiyne/AuNPs/luminol nanocomposites[J].食品科学与人类健康,2022,第4期
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Xu Aqi，Chang Rui，Zhu Qiujin（School of Liquor and Food Engineering，Guizhou University，Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province，Guiyang 550025，China）.Effect of electrical stimulation on red meat Neu5Gc content reduction:a combined experimental and DFT study[J].食品科学与人类健康,2022,第4期
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Jia Luming，Zhao Fei（College of Food Science and Engineering，Dalian Ocean University，Dalian 116023，China）.Evaluation of silymarin extract from Silybum marianum in mice:anti-fatigue activity[J].食品科学与人类健康,2022,第4期
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Wang Ying，Li Xin，Zhang Dequan，Li Zheng，Xu Baocai，Zhu Jie（Key Laboratory of Agro-Products Processing，Ministry of Agriculture and Rural Affairs，Institute of Food Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193，China；School of Food Science and Engineering，Key Laboratory for Agricultural Products Processing of Anhui Province，Hefei University of Technology，Hefei 230000，China；Laboratory of Biomechanics and Engineering，Institute of Biophysics and College of Science，Northwest A&F University，Yangling 712100，China）.Effect of titin phosphorylation on degradation of titin from skeletal muscles[J].食品科学与人类健康,2022,第4期
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Klaus W.Lange（Department of Experimental Psychology University of Regensburg Regensburg 93040）.Tea in cardiovascular health and disease: a critical appraisal of the evidence[J].食品科学与人类健康(英文),2022,第3期
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Klaus W.Lange，Yukiko Nakamura，Katharina M.Lange，Hui Zhao（Department of Experimental Psychology University of Regensburg Regensburg 93040；Tianjin Key Laboratory of Food and Biotechnology University of Commerce）.Tea and depression[J].食品科学与人类健康(英文),2022,第3期
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Youn Kumju，Ho Chitang，Jun Mira.Multifaceted neuroprotective effects of (-)-epigallocatechin-3-gallate (EGCG) in Alzheimer's disease:an overview of pre-clinical studies focused on beta-amyloid peptide[J].食品科学与人类健康,2022,第3期
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Wu You，Han Zisheng，Wen Mingchun，Ho Chi-Tang，Jiang Zongde，Wang Yijun，Xu Na，Xie Zhongwen，Zhang Jinsong，Zhang Liang，Wan Xiaochun（State Key Laboratory of Tea Plant Biology and Utilization，Anhui Agricultural University，Hefei 230036，China；International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education，Anhui Agricultural University，Hefei 230036，China；Department of Food Science，Rutgers University，New Brunswick，NJ 08901，USA）.Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry[J].食品科学与人类健康,2022,第3期
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