[1] |
SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,.
Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 206-212.
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[2] |
ZHANG Jinhua, GUO Nan, YANG Yan, LI Qingpeng, GUO Qin, DUAN Yuquan, HA Yiming.
Extraction, Purification and Identification of Sulforaphane from Broccoli Byproducts
[J]. FOOD SCIENCE, 2019, 40(8): 248-255.
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[3] |
WANG Shufang, DONG Fei, WANG Gang, YU Mingzheng, XU Jianhong, SHI Jianrong.
Optimization of Extraction Process for Phenolic Acid from Wheat Grains and Effect of Geographic Origin and Variety on Phenolic Acid Content
[J]. FOOD SCIENCE, 2019, 40(22): 306-312.
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[4] |
HAO Jie, SHAO Ruiting, JIANG Jie, HE Xiaowei.
Determination of Fipronil and Its Metabolites Residues in Chicken Meat and Eggs by QuEChERS-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 318-323.
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[5] |
GUO Yaodong, WANG Fei, DONG Shaojie, WANG Shengyi, ZHANG Ang.
Principal Component Analysis and Multiple Linear Regression Analysis of CIELAB Parameters and Anthocyanins in Red Wine
[J]. FOOD SCIENCE, 2019, 40(18): 210-215.
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[6] |
JIN Gang, YANG Zhiwei, WANG Shengyi, WANG Changsen, MA Wen, ZHANG Jinjie, ZHANG Ang, ZHANG Junxiang,.
Establishment of Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Method for Determination of 18 Individual Anthocyanins in Wine
[J]. FOOD SCIENCE, 2019, 40(18): 229-235.
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[7] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[8] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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[9] |
WEI Lulu, LIN Yang, WANG Yuehua, MENG Xianjun.
Optimization of Extraction of Anthocyanins from Berries of Aronia melanocarpa and Their Antioxidant Activity and Composition
[J]. FOOD SCIENCE, 2018, 39(12): 239-246.
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[10] |
CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin.
HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes
[J]. FOOD SCIENCE, 2018, 39(10): 269-275.
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[11] |
SUN Dan, CHEN Weikai, HE Fei, WANG Jun, GU Huiyan.
Analysis of Anthocyanins and Nonanthocyanin Phenolics in Sweet Cherry by HPLC-MS/MS
[J]. FOOD SCIENCE, 2017, 38(4): 181-186.
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[12] |
ZHOU Jian, XU Jiaojiao, JIN Micong, CAI Zengxuan, HUANG Baifen, REN Yiping.
Optimization and Validation of QuEChERS Extraction for Determination of Sterigmatocystin in Eggs by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(24): 288-295.
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[13] |
LI Ru, CUI Xiaodong, LI Yuying, LI Chen, WANG Zhuanhua.
Preparation and Identification of a Black Soybean Lipoxygenase
[J]. FOOD SCIENCE, 2016, 37(9): 155-159.
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[14] |
LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong.
Polyphenol Composition of Blueberry Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
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[15] |
AN Xiaoqi, WANG Yuehua, MENG Xianjun.
Identification and Comparative Analysis of Antioxidant Ability of Anthocyanins in Lonicera caerulea Berry Extracts
[J]. FOOD SCIENCE, 2016, 37(19): 82-87.
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