[1] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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[2] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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[3] |
JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao.
Progress in Bioactive Selenium-Containing Peptides
[J]. FOOD SCIENCE, 2021, 42(15): 346-355.
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[4] |
LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin.
Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
[J]. FOOD SCIENCE, 2021, 42(12): 52-59.
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[5] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
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[6] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[7] |
XIAO Yidong, CAI Wenfei, ZHENG Zhaomin, MA Huiyu, HUANG Qilin.
Inhibition Effect of Lignosus rhinocerotis Polysaccharides-Selenium Nanoparticles Prepared by Ultrasound Treatment on Non-enzymatic Glycosylation
[J]. FOOD SCIENCE, 2020, 41(15): 134-139.
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[8] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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[9] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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[10] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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[11] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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[12] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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[13] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
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[14] |
CHEN Meilin, DU Fenni, CHEN Ye, CHENG Chao, SHAN Changhai, MO Kaiju.
Determination of Selenium Methionine in Rice Flour by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(6): 338-343.
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[15] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
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