[1] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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[2] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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[3] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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[4] |
WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin.
Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2020, 41(14): 72-81.
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[5] |
YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang.
Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes
[J]. FOOD SCIENCE, 2019, 40(5): 228-233.
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[6] |
LIU Wenhui, DONG Yue, WANG Na, LI Shaozhen.
Determination of Patulin in Apple Juice and Apple Beverage by Solid Phase Extraction-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(12): 303-307.
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[7] |
MENG Diaoqin, WU Xia, YUE Tianli, GAO Zhenpeng.
Screening of Probiotics for Mixed Culture Fermentation of Cloudy Apple Juice and Construction of Kinetic Models
[J]. FOOD SCIENCE, 2019, 40(12): 153-159.
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[8] |
LI Yuanhui.
Effects of Different Storage Methods on Quality of Rosa roxburghii Fruits from Lhasa
[J]. FOOD SCIENCE, 2018, 39(9): 239-243.
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[9] |
LIU Yaoyao, LIU Jingmin, ZHANG Dongdong, GE Kun, FANG Guozhen, WANG Shuo.
Detection of Vitamin C in Food Base on Cobalt Oxyhydroxide Persistent Luminescent (CoOOH-PLNP) Nanaoparticles
[J]. FOOD SCIENCE, 2018, 39(8): 108-114.
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[10] |
GUO Shuang, LIU Xuan, BI Jinfeng, LI Bin, ZHANG Biao, GUO Chongting, CAO Feng.
Discrimination of Cultivar and Geographical Origin of Cloudy Apple Juices Based on Quality Attributes
[J]. FOOD SCIENCE, 2018, 39(8): 115-122.
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[11] |
LI Weini, GUO Chunfeng, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
GC-MS Analysis of Aroma Components of Apple Juice Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2017, 38(4): 146-154.
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[12] |
LI Weini, ZHANG Yuxiang, WEI Jianping, YUAN Yahong, HAN Xiaojiang, YUE Tianli.
Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation
[J]. FOOD SCIENCE, 2017, 38(22): 80-87.
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[13] |
GUO Caihua, LU Zhenhua, WU Ling, CHEN Zhaohua, CHEN Qingchou, XIONG Hejian.
Anthocyanins from Purple Sweet Potato (Ipomoea batatas) and Its Application in VC Quantification
[J]. FOOD SCIENCE, 2016, 37(9): 134-138.
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[14] |
MA Qianqian, WU Cuiyun, PU Xiaoqiu,WANG De, SUN Yaqiang.
Simultaneous Determination of Organic Acids and Vitamin C in Jujube Fruits by HPLC
[J]. FOOD SCIENCE, 2016, 37(14): 149-153.
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[15] |
RAN Ren-sen, GUO Yu-rong, LIU Yong-feng*, QIU Nong-xue, NIU Peng-fei.
Distribution of cAMP during Production of Concentrated Apple Juice
[J]. FOOD SCIENCE, 2014, 35(9): 96-100.
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