[1] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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[2] |
QIAO Jinli, QIN Dong, GUO Liangchuan, FEI Xiaohui, ZHANG Yan, HUO Junwei.
Recent Progress in Bioactive Constituents of Lonicera caerulea L. Fruit and Their Health Benefits
[J]. FOOD SCIENCE, 2020, 41(9): 276-284.
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[3] |
YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang.
Bioactive Constituents of Allium and Their Physiological Functions: A Review
[J]. FOOD SCIENCE, 2020, 41(7): 255-265.
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[4] |
LAN Mengliu, YANG Lili, YAN Guijie, ZHU Huaichang, LI Xiaoyan, XU Wen, WU Shuisheng.
Comparative Analysis of Functional Composition of Different Parts of Alisma orientale (Sam.) Juzep. for Medicinal and Food Purposes
[J]. FOOD SCIENCE, 2020, 41(20): 167-174.
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[5] |
CHEN Hui, MA Xuan, CAO Lixing, ZHAO Chong, YIN Shutao, ZHANG Qiu, HU Hongbo.
Recent Progress in the Mechanism behind Exercise-Induced Fatigue and Dietary Bioactive Components against Fatigue
[J]. FOOD SCIENCE, 2020, 41(11): 247-258.
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[6] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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[7] |
KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting.
Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization
[J]. FOOD SCIENCE, 2019, 40(18): 253-258.
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[8] |
ZHANG Lu, LIU Pengfei, TU Zongcai, XIE Xing, ZHANG Shuya, SHA Xiaomei, WANG Hui, DAI Huajian.
Comparison of Antioxidant Activity and Enzyme Inhibitory Activity of Different Plant Parts of Torreya grandis cv. Merrillii
[J]. FOOD SCIENCE, 2018, 39(10): 78-83.
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[9] |
LIU Yi, CHENG Liping, JIANG Heti.
Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs
[J]. FOOD SCIENCE, 2016, 37(6): 237-241.
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[10] |
HAN Zhi, LI Shen, MA Yaqin*, DOU Huating*, GONG Lei, ZHU Panpan.
Reaction Products and Evaluation Criteria of Non-Enzymatic Browning in Model Orange Juice
[J]. FOOD SCIENCE, 2015, 36(22): 117-121.
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[11] |
ZHANG Xiaoli, MAO Lixin, FAN Sanhong.
Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality
[J]. FOOD SCIENCE, 2015, 36(18): 162-166.
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[12] |
NIU Li-ying,YU Meng,WU Ji-hong,LIU Fu-guo,LIU Chun-quan.
Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method
[J]. FOOD SCIENCE, 2013, 34(22): 224-233.
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[13] |
TU Zong-cai1,2,ZHANG Qiu1,WANG Hui1,ZHANG Lu1,SHA Xiao-mei1,CHEN Li-li1,ZHANG Qiu-ting1,ZHANG Lan1.
Effect of Drying Methods on Chemical Composition and Bioactivity of Aqueous Extract from Roselle
[J]. FOOD SCIENCE, 2013, 34(21): 47-50.
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[14] |
ZHANG Bin,HOU Xiao-zhen,FAN Fang-hua.
Influence of Chitosan Degradation by High Pressure Homogenization on Its Effect in Orange Juice Clarification
[J]. FOOD SCIENCE, 2013, 34(20): 82-86.
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[15] |
XIE Jing,TANG Yi,WANG Jin-feng*,ZHANG Li-ping,GU Chao-heng,ZHANG Zheng.
CFD-Based Optimization of Cooling Process for Orange Juice Subjected to High-Temperature Short-Time Sterilization
[J]. FOOD SCIENCE, 2013, 34(10): 77-81.
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