[1] |
WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng.
Effect of Baking on Zeaxanthin Content in Corn Flour
[J]. FOOD SCIENCE, 2020, 41(2): 284-290.
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[2] |
WEI Jun, ZHAO Fanfan, LIU Xinjun, LAO Fengxue, HUANG Hanchang, SHANG Yinghui.
Protective Effect of Zeaxanthin on SH-SY5Y Cell Injury Induced by Tunicamycin
[J]. FOOD SCIENCE, 2019, 40(7): 163-168.
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[3] |
ZHANG Tingting, SHI Yue, HE Zhaojun, MA Yue, WANG Yubin, ZHAO Xiaoyan, ZHANG Chao,,.
Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display
[J]. FOOD SCIENCE, 2019, 40(21): 216-221.
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[4] |
MI Jia, LU Lu, DAI Guoli, HE Xinru, LI Xiaoying, YAN Yamei, QIN Ken.
Correlations between Skin Color and Carotenoid Contents in Wolfberry
[J]. FOOD SCIENCE, 2018, 39(5): 81-86.
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[5] |
YANG Shenghui, ZU Tingxun, LUO Guanghong, WANG Danxia, CHEN Tianren, GAO Zicheng.
UV-Induced Mutagenesis and Screening of Spirulina maxima for High Photosynthetic Rate
[J]. FOOD SCIENCE, 2017, 38(2): 109-114.
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[6] |
GAO Hai,, CAI Huanhuan,, ZHU Zhiwei,.
Comparative Study of Effects of Light Exposure and Storage Temperature on the Quality of Grass Carp Fillets and Salmon Fillets
[J]. FOOD SCIENCE, 2017, 38(15): 244-249.
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[7] |
SHI Zhijia, ZHANG Ruimei, YANG Zhen, LIU Meng, GONG Hui, WANG Shouwei.
Kinetic Studies of Lipid and Myoglobin Oxidation in Bigeye Tuna Muscle under Monochromatic Light Conditions
[J]. FOOD SCIENCE, 2017, 38(11): 237-242.
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[8] |
CHEN Yongqin, FENG Bo, XU Weihong, YANG Yun, CHI Sunlin, CHEN Xugen, WANG Zhengyin, XIE Deti.
Relationship between Nitrate Contents of Chinese Cabbage (Brassica chinensis L.) and Light Intensity or Key Enzymes of Nitrogen Metabolism
[J]. FOOD SCIENCE, 2016, 37(13): 183-188.
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[9] |
LI Li1, JIANG Jinglong2.
A Review of Factors Affecting Vitamin D2 Contents in Edible Fungi Exposed to Ultraviolet
[J]. FOOD SCIENCE, 2015, 36(1): 273-277.
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[10] |
ZHANG Qingqing, ZHANG Di, TANG Wenjing, YANG Chao.
Photostability of Water-Soluble and Alcohol-Soluble Monascus Pigments
[J]. FOOD SCIENCE, 2015, 36(1): 94-98.
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[11] |
ZHAI Yan-li, HUI Bo-di*, GONG Ping, YANG Bo-yuan.
Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro
[J]. FOOD SCIENCE, 2014, 35(7): 77-80.
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[12] |
WANG Yang, KAN Jian-quan.
Chlorophyll Breakdown in Green Prickleyash with Illumination during Drying
[J]. FOOD SCIENCE, 2014, 35(3): 10-15.
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[13] |
HUANG Jin1, HUI Bo-di1,*, CAI Jin2, GONG Ping1, GUAN Xin1.
Variations in the Electronic Absorption Spectral Characteristics of Carotenoids in Decanoic Acid Reverse Micelle Solvents
[J]. FOOD SCIENCE, 2014, 35(1): 115-119.
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[14] |
WANG Jian-hui,LIU Dong-min,LIU Yong-le,WANG Fa-xiang,YU Jian,LI Xiang-hong,YANG Jing.
Factors Influencing Lipid Degradation of Grass Carp Muscle during Cold Storage
[J]. FOOD SCIENCE, 2013, 34(18): 276-279.
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[15] |
WANG Jian-hui,LIU Dong-min,LIU Yong-le,WANG Fa-xiang,YU Jian,LI Xiang-hong,YANG Jing.
Effect of Natural Light on Fatty Acid Composition of Grass Carp Muscle during Chilled Storage
[J]. FOOD SCIENCE, 2013, 34(16): 336-340.
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