Effect of Tannase Treatment on Fermentation Kinetics and Antioxidant Activity of Yunnan Olive WineCHEN Jie, LIU Ni, LIN Qi et al.Modern Food Science & Technology2026, No.01002026-03Effects of the Mixture of Tremella and Dendrobium officinale Polysaccharides on Frozen Dough Storage Stability and Baking CharacteristicsXIAO Haihui, SU Jiangpeng, ZHANG Chunhong et al.Modern Food Science & Technology2026, No.01002026-03Research Progress on Detection of Mycotoxins in Grains using Molecular Vibrational SpectroscopyGAO Man, QIAN Chengjing, ZHAI Chen et al.Modern Food Science & Technology2026, No.01002026-03Preparation and Physicochemical Characterization of Docosahexaenoic Acid Microcapsules with High Algal Oil LoadingHU Ronghai, CHEN Wenrong, CUI Shaohua et al.Modern Food Science & Technology2026, No.01002026-03Preparation,Structural Identification,and Activity Analysis of Pancreatic Lipase Inhibitory Peptide from Earthworm ProteinZHOU Feiyan, ZHANG Lina, ZHENG Shuyan et al.Modern Food Science & Technology2026, No.01002026-03Sea Cucumber Phospholipids Improve Chronic Stress-induced Depression-like Behavior in Zebrafish by Regulating the TRP-KYN PathwayZHANG Jingjing, SHI Wenxuan, TANG Lin et al.Modern Food Science & Technology2026, No.01002026-03Stability Characteristics of Water-soluble Monascus Yellow Pigment under High-salt FermentationPANG Mei, CHEN GongModern Food Science & Technology2026, No.01002026-03Effects of Different Pretreatments on the Quality of Freeze-dried Jujube Slices during Shelf LifeHE Wenhua, HAO Yifan, JIA Chenxia et al.Modern Food Science & Technology2026, No.01002026-03Development of A High Quality Chinese Water Chestnut Meal Replacement Powder Based on Fuzzy Mathematics and Response Surface MethodologyLI Xiaochun, ZHANG Yitao, LU Hui et al.Modern Food Science & Technology2026, No.01002026-03Regulatory Role of PhiA in Penicillium expansum Sporogenesis and Stress ResponseWANG Yanling, CHEN XinModern Food Science & Technology2026, No.01002026-03Effects of Preservative Coating Treatment of Shredded Carrot and Lettuce on the Volatile Flavor of Fish-flavored Shredded PorkTAN Sixian, CHEN Yan, BI Xiufang et al.Modern Food Science & Technology2026, No.01002026-03A Non-destructive Detection Classification Method for Chilled Mutton's Freshness Based on Improved LightGBM ModelE Jixiang, JIANG Xinhua, XU Ziyang et al.Modern Food Science & Technology2026, No.01002026-03Analysis of Key Aroma Components in Different Varieties of Torreya Nuts before and after Roasting Using HS-SPME-GC-MS Combined with Odor Activity ValueLI Linzhu, TAO Cui, SHEN Ying et al.Modern Food Science & Technology2026, No.01002026-03Effect of An Exogenous IAA Treatment on the Color Quality and Antioxidant Activity of Postharvest Shanghai Pak ChoiXU Xiaoyang, ZHU Yiran, MA Wenqi et al.Modern Food Science & Technology2026, No.01002026-03Enhancing Effect of Acaudina leucoprocta Peptide on Cyclophosphamide-induced Immune Hypofunction in MiceFU Shiqing, YANG Xu, WANG Jiaoyan et al.Modern Food Science & Technology2026, No.01002026-03Comparison of Structure and Immune Activity of Dioscorea opposita Thunb.Polysaccharides before and after Starch RemovalZHANG Chuanxiang, DING Jie, LIU Xin et al.Modern Food Science & Technology2026, No.01002026-03Quality Changes and Shelf-life Prediction of Preserved Pear during Storage at Different TemperaturesHUANG Ning, CHEN Xiaohe, MENG Lingqing et al.Modern Food Science & Technology2026, No.01002026-03Component Analysis and Safety Evaluation of White Frost of Citrus reticulata'Chachi'YANG Mengxue, ZHAN Ruoting, WANG Wanting et al.Modern Food Science & Technology2026, No.01002026-03Research Progress on Polysaccharide Resource Utilization of Fruit and Vegetable WasteQIAN Yongyue, WANG Kai, HU Zhuoyan et al.Modern Food Science & Technology2026, No.01002026-03Optimization of Drying Process for Parapenaeopsis hardwickii using Response Surface Methodology and Analysis of Storage Quality ChangesZHENG Wenxiong, YANG Ronglin, SHUI Shanshan et al.Modern Food Science & Technology2026, No.01002026-03 