[1] |
CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan.
Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(5): 321-331.
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[2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[3] |
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang.
Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
[J]. FOOD SCIENCE, 2020, 41(11): 310-316.
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[4] |
YIN Hongqiang.
Legal Issues of Online Food Trading Security
[J]. FOOD SCIENCE, 2019, 40(1): 348-353.
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[5] |
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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[6] |
ZHOU Wangting, MI Jia, LU Lu, LUO Qing, YAN Yamei, CAO Youlong, ZENG Xiaoxiong.
Chemical Composition and Antioxidant Activity of Chinese Wolfberry Bee Pollen
[J]. FOOD SCIENCE, 2018, 39(4): 219-224.
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[7] |
WANG Na, XIANG Qinghao, ZHAO Xiaorong, LI Bosheng, NIE Zhongliang.
Family Classification of the Whole Proteins of Spirulina
[J]. FOOD SCIENCE, 2018, 39(16): 201-207.
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[8] |
EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng.
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
[J]. FOOD SCIENCE, 2017, 38(9): 138-142.
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[9] |
YU Huichun, WANG Runbo, YIN Yong, LIU Yunhong.
Detection of Polysaccharides and Total Sugar in Chinese Wolfbery Based on Hyperspectral Imaging in Different Wavebands
[J]. FOOD SCIENCE, 2017, 38(8): 191-197.
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[10] |
DENG Qianchun, ZANG Xixi, CHEN Peng, MENG Luxi, HUANG Qingde, HUANG Fenghong.
Protective Effect of Plant Polysaccharide Extracts Combined with Lutein on Visible Light-Induced Retinal Damage via an Antioxidant Mechanism
[J]. FOOD SCIENCE, 2017, 38(5): 233-238.
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[11] |
LI Xusheng, JIANG Xinwei, SUN Jianxia, ZHU Cuijuan, LI Xia, BAI Weibin.
Recent Development of Foods for Special Medical Purposes
[J]. FOOD SCIENCE, 2017, 38(19): 255-260.
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[12] |
HE Beibei, CHANG Qiuran, SHI Yanrong, WANG Jianping, LI Zhicheng, ZAN Linsen.
Optimized Preparation and Antioxidant of Wine from Milk Protein Hydrolysates Added with Chinese Wolfberry Juice
[J]. FOOD SCIENCE, 2017, 38(16): 173-177.
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[13] |
LIU Ya, LIU Jianhua, ZHANG Huiling, QI Xiaoqin, LI Jinpeng, FU Lixia, WANG Xiaochang.
Effect of Main Metabolites on Carotenoids Degradation during the Fermentation of Chinese Wolfberry Wine
[J]. FOOD SCIENCE, 2017, 38(14): 36-41.
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[14] |
QIU Zibo, WANG Rong, ZHANG Yang, WU Qian, XIE Bijun, YANG Jifang, CHEN Jigang, SUN Zhida.
Recent Progress in Studies of Rhodococcus and Its Application of in Biodegradation
[J]. FOOD SCIENCE, 2016, 37(7): 254-258.
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[15] |
YANG Guliang, LI Shiming, WANG Shuzhen.
Progress in Research on Biological Activity and Functions of Ribosome-Inactivating Proteins in Bitter Mellon
[J]. FOOD SCIENCE, 2016, 37(13): 226-231.
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