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Zhang Junmiao，Du Hengjun，Ma Ning，Zhong Lei，Ma Gaoxing，Pei Fei，Chen Hui，Hu Qiuhui（Key Laboratory of Edible Mushroom Processing，Ministry of Agriculture and Rural Affairs，College of Food Science and Engineering，Nanjing University of Finance and Economics，Nanjing 210023，China；Department of Food Science，University of Massachusetts，Amherst MA 01003，USA；College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；Jiangsu Alphay Bio-technology Co.，Ltd.，Nantong 226009，China）.Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide[J].食品科学与人类健康,2022,第1期
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Kang Qiao，Sun Jinyuan，Wang Bowen，Sun Baoguo（Beijing Laboratory for Food Quality and Safety，Beijing Technology and Business University，Beijing 100048，China；Key Laboratory of Brewing Molecular Engineering of China Light Industry，Beijing Technology and Business University，Beijing 100048，China）.Wine，beer and Chinese Baijiu in relation to cardiovascular health:the impact of moderate drinking[J].食品科学与人类健康,2022,第1期
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Liu Na，Qin Likang，Hu Laili，Miao Song（School of Liquor and Food Engineering，Guizhou University，Guiyang 550025，China；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 P61 C996，Ireland）.Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup[J].食品科学与人类健康,2022,第1期
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Li Yuxin，Cao Zhixiang，Yu Zhihui，Zhu Yingchun，Zhao Kaile（College of Food Science and Engineering，Shanxi Agricultural University，Taigu 030801，China；College of Food Science and Technology，Hebei Agricultural University，Baoding 071001，China）.Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages[J].食品科学与人类健康,2022,第1期
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Fan Hongxiu，Liu Hongcheng，Li Wenyi，Su Wenjing，Wang Dawei，Zhang Shanshan，Liu Tingting，Zhang Yanrong（School of Food Science and Engineering，Jilin Agricultural University，Changchun 130118，China；Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs，Changchun 130118，China；Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province，Changchun 130118，China；Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province，Changchun 130118，China）.Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage[J].食品科学与人类健康,2022,第1期
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Gong Xiaohui，Mi Ruifang，Chen Xi，Zhu Qiujin，Xiong Suyue，Qi Biao，Wang Shouwei（School of Liquor & Food Engineering，Guizhou University / Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing，Guiyang 550025，China；China Meat Research Center，Beijing 100068，China）.Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham[J].食品科学与人类健康,2022,第1期
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Chen Jie，Wu Fengnian，Wang Huachen，Guo Chunce，Zhang Wengen，Luo Peisi，Zhou Jing，Hao Wenwen，Yang Guangyao，Huang Jianjian（Jiangxi Provincial Key Laboratory for Bamboo Germplasm Resources and Utilization，Jiangxi Agricultural University，Nanchang 330045，China；School of Life Science and Food Engineering，Hanshan Normal University，Chaozhou 521041，China；College of Coastal Agricultural Sciences，Guangdong Ocean University，Zhanjiang 524088，China；Guangxi South Subtropical Agricultural Science Research Institute，Guangxi Academy of Agricultural Sciences，Longzhou 532415，China；un Yat-sen University Cancer Center，State Key Laboratory of Oncology in South China，Collaborative Innovation Center for Cancer Medicine，Guangzhou 510060，China）.Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics[J].食品科学与人类健康,2022,第1期
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Wang Xinlei，Zhu Lin，Song Xuebo，Jing Si，Zheng Fuping，Huang Mingquan，Feng Shengbao，La Luzhong（Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing Technology and Business University，Beijing 100048，China；Beijing Laboratory of Food Quality and Safety，Beijing Technology and Business University，Beijing 100048，China；Key Laboratory of Brewing Molecular Engineering of China Light Industry，Beijing Technology and Business University，Beijing 100048，China；Qinghai Huzhu Highland Barley Wine Co.，Ltd.，Huzhu 810500，China）.Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis[J].食品科学与人类健康,2022,第1期
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Xu Na，Zeng Xianming，Li Lingyun，Zhang Xinyue，Wang Peng，Han Minyi，Xu Xinglian（College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；National Center of Meat Quality and Safety Control，Nanjing Agricultural University，Nanjing 210000，China；Guangdong Wens Jia Wei Foodstuff Co.，Ltd.，Yunfu 527400，China；Wens Foodstuff Co.，Ltd.，Yunfu 527400，China）.Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers[J].食品科学与人类健康,2022,第1期
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Wang Song，Yang Lin，Hou Ajiao，Liu Songtao，Yang Liu，Kuang Haixue，Jiang Hai（Key Laboratory of Chinese Materia Medica，Heilongjiang University of Chinese Medicine，Ministry of Education，Harbin 150040，China；School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China）.Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring[J].食品科学与人类健康,2022,第1期
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Pan Chunxing，Liu Xiaoying，Zheng Yating，Zhang Zejun，Li Yongliang，Che Biao，Liu Guangrong，Zhang Lanyue，Dong Changzhi，Aisa Haji Akber，Du Zhiyun，Yuan Zhengqiang（School of Biomedical and Pharmaceutical Sciences，Guangdong University of Technology，Guangzhou 510006，China；Infinitus(China) Company Ltd.，Guangzhou 510663，China；Foshan Allen Conney Biological Technology Co.，Ltd.，Foshan 528225，China；Université Paris Diderot，Sorbonne Paris Cité，ITODYS，UMR 7086 CNRS，France；The Key Laboratory of Plant Resources and Chemistry of Arid Zone，Xinjiang Technical Institute of Physics and Chemistry，Chinese Academy of Sciences，Ürümqi 830011，China）.The mechanisms of melanogenesis inhibition by glabridin:molecular docking，PKA/MITF and MAPK/MITF pathways[J].食品科学与人类健康,2022,第1期
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Tian Xing，Li Zongjun，Li Ke，Wu Zhongqin，Ren Rui，Wang Haodong，Zeng Chaoqun（College of Pharmacy，Hunan University of Chinese Medicine，Changsha 410208，China；College of Food Science and Technology，Hunan Agricultural University，Changsha 410128，China；Hunan Engineering Research Center of Drug and Food Homology Functional Food，Changsha 410208，China）.Flavor release from traditional dry-cured pork during oral processing[J].食品科学与人类健康,2022,第1期
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Andaleeb Rani，Zhang Danni，Jiang Shui，Zhang Yin，Liu Yuan（Department of Food Science & Technology，School of Agriculture and Biology，Shanghai Jiao Tong University，Shanghai 200240，China；Key Laboratory of Meat Processing of Sichuan，Chengdu University，Chengdu 610106，China）.Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala[J].食品科学与人类健康,2022,第1期
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