| [1] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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| [2] |
LIU Haiyun, WANG Weimin, CHEN Suhua, Lü Jiatong, CHEN Huaying, LIAO Sentai.
Isolation and Purification of Fucoidans from Sargassum and Their Effect on Tail Thrombosis in Mice
[J]. FOOD SCIENCE, 2020, 41(9): 91-97.
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| [3] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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| [4] |
XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai.
Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro
[J]. FOOD SCIENCE, 2020, 41(6): 259-269.
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| [5] |
ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong.
Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity
[J]. FOOD SCIENCE, 2020, 41(5): 8-14.
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| [6] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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| [7] |
ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke.
Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest
[J]. FOOD SCIENCE, 2020, 41(4): 157-163.
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| [8] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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| [9] |
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren.
Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
[J]. FOOD SCIENCE, 2020, 41(2): 267-275.
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| [10] |
WEI Jingqi, LI Dongnan, MENG Xianjun.
Effect of Binding to Pectin on the Stability of Anthocyanins from Aronia melanocarpa Berries
[J]. FOOD SCIENCE, 2020, 41(2): 65-72.
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| [11] |
HU Xiao, YU Jiao, CHEN Shengjun, YANG Xianqing, LI Laihao, WU Yanyan.
Preparation and Purification of Antioxidant Peptide from Porphyra haitanensis Protein and Its Antioxidant Activities in Vitro
[J]. FOOD SCIENCE, 2020, 41(16): 37-44.
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| [12] |
YAO Jiaming, TIAN Yaping.
Isolation and Identification of Antimicrobial Peptides Produced by Bacillus amyloliquefaciens and Characterization of Their Antibacterial Spectra
[J]. FOOD SCIENCE, 2020, 41(16): 126-131.
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| [13] |
XUE Hongkun, LI Pengcheng, ZHONG Xue, LIU Chenghai, LI Qian.
Separation and Purification of Anthocyanins from Mulberry Fruit by High-Speed Counter-Current Chromatography and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2020, 41(15): 96-104.
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| [14] |
YU Zuixin, WANG Rikui, HE Mingyang, HONG Min, YUAN Xiaosong, WANG Jing, FENG Yu, WU Zhigang.
Correlation between Anthocyanin Accumulation and Sugar and Acid Contents in ‘Tarocco’ Blood Oranges during Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 105-114.
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| [15] |
GENG Chunyang, LIN Lianzhu, ZHAO Mouming, ZHU Qiyuan.
Peptide Fractions from Moringa oleifera Ameliorate D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(13): 127-132.
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