[1] |
CHENG Jing, LIU Ying, LIU Yaojie, ZHAO Jiang, JI Yanglin, LIU Dong, WANG Hao.
Carnosic Acid Reduces Free Fatty Acid (FFA)-Induced Lipid Accumulation in HepG2 Cells by Activating Adenosine 5’-Monophosphate Activated Protein Kinase (AMPK)
[J]. FOOD SCIENCE, 2020, 41(11): 171-178.
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[2] |
CHENG Kemeng , ZHOU Changyu , PAN Daodong CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen.
Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck
[J]. FOOD SCIENCE, 2018, 39(12): 219-225.
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[3] |
WANG Zhendong, WANG Yanqing, ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai,.
Construction of Evaluation Model for Characteristic Flavor Intensity of Lamb Meat Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2017, 38(22): 162-168.
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[4] |
OUYANG Wen, ZHU Xiaoai, SU Lei, CHEN Xuexiang, YE Shumin, CAO Yong.
Hypoglycemic Activity of Avicularin and Guaijaverin in Guava Leaves
[J]. FOOD SCIENCE, 2016, 37(7): 168-174.
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[5] |
LIU Jingbo1, CHEN Jiwang1,2,*, XIA Wenshui1,3, WANG Qi1,2, Youling L. Xiong1,2.
Nutritional Compositions and Volatile Compounds in Air-Dried Fermented Megalobrama amblycephala
[J]. FOOD SCIENCE, 2015, 36(18): 80-84.
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[6] |
HUANG Jinzhi, YANG Rongling, TANG Daobang, LIU Xueming.
Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages
[J]. FOOD SCIENCE, 2015, 36(16): 197-202.
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[7] |
LU Shaolan1, WU Suxi1,2,*, SONG Yanqiu1, ZHANG Chunli1.
Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction
[J]. FOOD SCIENCE, 2015, 36(12): 49-53.
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[8] |
FENG Li, DENG Shaolin, HUANG Ming*, XU Xinglian, ZHOU Guanghong.
Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage
[J]. FOOD SCIENCE, 2015, 36(1): 51-58.
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[9] |
ZHAO Yan1, TU Yong-gang2, DENG Wen-hui1, LI Jian-ke1.
Changes of Fatty Acids during the Processing of Preserved Eggs
[J]. FOOD SCIENCE, 2014, 35(6): 69-72.
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[10] |
YAN Hui-li1, ZHANG Fu-xin1,*, LI Yan-hua2, JIA Run-fang1, LI Long-zhu1, AI Dui1, YANG Ji-ni1.
Determination of Free Fatty Acids in Goat Milk by Gas Chromatography without Derivatization
[J]. FOOD SCIENCE, 2014, 35(16): 138-142.
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[11] |
CHEN Jian, JIANG Yun-sheng*, YAN Ting-ting.
Effect of Starter Cultures on Changes in Free Fatty Acids in Dried Rabbit Meat Slice
[J]. FOOD SCIENCE, 2014, 35(11): 174-178.
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[12] |
WANG Yan,LIU Chang-hua,ZHANG Jian-hao*,JIN Guo-feng.
Effect of Intensified High-temperature Drying-ripening on Lipolysis and Lipid Oxidation of Chinese Bacon
[J]. FOOD SCIENCE, 2013, 34(11): 77-82.
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[13] |
LONG Zhuo-shan1,2,XU Yu-juan1,YANG Wan-gen1,*,PAN Si-yi2,TANG Dao-bang1.
Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting
[J]. FOOD SCIENCE, 2010, 31(16): 208-212.
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[14] |
YANG Hua1,ZHANG Lin1,MA Li-zhen2,*,ZHU Ying-chun1.
Effect of Exogenous Enzymes on Shortening Ripening Period of Fermented Mutton Sausage
[J]. FOOD SCIENCE, 2010, 31(15): 81-86.
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[15] |
WANG Ying-xin CHI Yu-jie*.
Determination of Enzymatic Hydrolysis Process of Egg Yolk Phospholipid
[J]. FOOD SCIENCE, 2009, 30(7): 114-117.
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