[1] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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[2] |
ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming.
Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation
[J]. FOOD SCIENCE, 2020, 41(6): 270-277.
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[3] |
YAN Yuxiao, SU Guijiao, HE Yongqiang.
Effects of Solid-state Fermentation with Aspergillus niger on Phenolics Release and Antioxidant Activity of Sugarcane Leaves
[J]. FOOD SCIENCE, 2020, 41(16): 110-116.
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[4] |
GAO Shan, WANG Jiajia, HU Gaoshuang.
Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance
[J]. FOOD SCIENCE, 2020, 41(10): 272-280.
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[5] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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[6] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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[7] |
DU Xiaojing, BAI Xinpeng, JIANG Zefang, GAO Wei, ZHANG Fangfang.
Preparation, Monosaccharide Composition and Physicochemical Properties of Soluble Dietary Fiber from Defatted Coconut Meal
[J]. FOOD SCIENCE, 2019, 40(2): 245-251.
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[8] |
DU Jin, ZHANG Xiaoqing, ZHANG Aijun, SI Xiaoguang, WANG Shuxun, CAO Junrui.
Optimization of Extraction Process for S-Adenosyl-L-Methionine from Saccharomyces cerevisiae by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(18): 295-301.
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[9] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
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[10] |
XU Zhongxiang, HU Hao, LI Jinan, WU Yan.
Optimization of Extraction Process and Structural Analysis of Arabinoxylans from Hull-Less Barley Bran
[J]. FOOD SCIENCE, 2018, 39(8): 191-197.
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[11] |
NING Shouqiang, WANG Yaling, WANG Xiaobo, QIU Mei, SUN Lijun, GUO Junhao, PAN Xiaomei, LI Jianrong.
Effect of T-2 Toxin on Viscosity of DNA from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2018, 39(5): 173-178.
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[12] |
SONG Jiamin, WANG Hongfei, SUN Meng, WANG Kaikai, XU Feng, SHAO Xingfeng, LI Hesheng.
Optimization of Extraction and Antioxidant Activity of Polysaccharides from Cordyceps cicadae by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 275-281.
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[13] |
WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu.
High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(2): 105-111.
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[14] |
GUO Hongyao, LI Dong, LEI Xiong, WANG Xiaojing, GANG Yong, LI Wenhong.
Optimization by Response Surface Methodology and Kinetics of Extraction of Polyphenols from Chinese Prickly Ash
[J]. FOOD SCIENCE, 2018, 39(2): 247-253.
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[15] |
TIAN Xujing, DUAN Penghui, FAN Sanhong, ZHANG Jingting.
Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antioxidant Peptides from Quinoa Bran Protein
[J]. FOOD SCIENCE, 2018, 39(10): 158-164.
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