| [1] |
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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| [2] |
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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| [3] |
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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| [4] |
CHEN Tuanwei, LU Ju, KANG Binbin, ZHANG Lingyan, LIN Hetong.
Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits
[J]. FOOD SCIENCE, 2018, 39(23): 176-181.
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| [5] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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| [6] |
WANG Zhanyi, ZHANG Lihua, WANG Yuhai, DAI Bo, ZHENG Dandan, LI Zhuowa.
Optimization of Ultrasonic-Assisted Cellulase-Based Extraction and Anti-α-Glucosidase Activity of Polyphenols from Pomegranate Fruitlets
[J]. FOOD SCIENCE, 2017, 38(18): 214-221.
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| [7] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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| [8] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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| [9] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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| [10] |
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao.
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
[J]. FOOD SCIENCE, 2016, 37(21): 202-208.
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| [11] |
WANG Cuiyan, WANG Yuhua, PIAO Chunhong, LIU Junmei, HU Yaohui, REN Dayong, YU Hansong.
Cloning, Expression and Identification of Trichoderma viride Cellobiohydrolase Gene in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(19): 141-146.
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| [12] |
WU Yanyan, QIAN Xixi, LI Laihao, DENG Jianchao, YANG Xianqing, CHEN Shengjun, LIN Wanling.
Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish
[J]. FOOD SCIENCE, 2016, 37(18): 190-196.
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| [13] |
ZHANG Huiying, LUO Guanghong, HAO Junyuan, YANG Shenghui, CUI Wei, ZHANG Jie.
Optimization of Ultrasonic-Assisted Enzymatic Extraction of Polysaccharides from Cynomorium songaricum and Their Antitumor Activity
[J]. FOOD SCIENCE, 2016, 37(12): 59-64.
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| [14] |
REN Mei, XIA Yanbin, WANG Liangliang.
Applying Response Surface Methodology to Optimize the Extraction of Neferine from Lotus Seed Core Powder Using Cellulase
[J]. FOOD SCIENCE, 2016, 37(10): 105-110.
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| [15] |
XING Ying, LEI Hongjie, YUE Zhenzhen, GAO Ruixiong, WANG Jinghua, XU Huaide.
Extraction of Active Compounds from Purple Perilla (Perilla frutescens var. acuta) Leaves by Ultrasonic-Cellulase Treatment and The Related Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(10): 111-115.
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