[1] |
LI Ping, YAN Jingkun, CONG Fangdi, ZHANG Xin, CUI Jing.
Effects of Cinnamon Oil and Its Inclusion Complex with β-Cyclodextrin on Preserving the Quality of Fresh-Cut Watermelon
[J]. FOOD SCIENCE, 2019, 40(9): 276-282.
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[2] |
ZHOU Wei’e, LING Yun, ZHANG Yuan, LI Shaohui, JIANG Shoujun, YAO Meiyi, LI Hongna, ZHENG Yang, ZHANG Feng.
Determination of Gardenia Yellow in Meat Products by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(2): 187-192.
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[3] |
XUE Churan, LIU Shuwen, YAN Jun, YANG Shiling, XU Xiangwen.
Optimization of Browning Inhibition Conditions of Litchi Wine by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(20): 43-48.
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[4] |
KANG Huaibin1, XIAO Tiantian1, LI Jingjing1, YANG Qiao2, YANG Huatian1, YOU Xiaoyan1,*.
Screening of Psychrophilic Strain NX-1, a Pullulanase-Producing Bacterium and Optimization of Culture Conditions for Pullulanase Production
[J]. FOOD SCIENCE, 2015, 36(1): 118-123.
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[5] |
XI Dong-hua1, LI Wei-xia1, GAO Jing2, ATAWULLA?Tiemur3, LI Ling1, WU Bin3,*.
Identification and Quantitation of L-Citrulline in Seeding Watermelon by Liquid Chromatography- Tandem Mass Spectrometry and Rapid High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2014, 35(24): 271-276.
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[6] |
XI Dong-hua1, GAO Jing2, PENG Xin-yuan1, WANG Qian3, LI Ling1, WU Bin3,*.
Identification and Quantitation of Cyclic Adenosine 3’,5’-monophosphate in Seeding Watermelon by Liquid Chromatography-Tandem Mass Spectrometry and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2014, 35(18): 141-145.
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[7] |
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Stimultaneous Determination of 11 Flavonoids in Citrus by Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2013, 34(4): 168-172.
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[8] |
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Study on Preparation of Peanut Antioxidant Peptides with Two Enzymes
[J]. FOOD SCIENCE, 2013, 34(3): 207-211.
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[9] |
LIU Ye,ZHAO Xiao-yan,ZOU Lei,HU Xiao-song,SONG Huan-lu.
Effects of High Pressure Carbon Dioxide on Microbiological and Flavor Profiles of Fresh Watermelon Juice
[J]. FOOD SCIENCE, 2012, 33(3): 82-88.
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[10] |
LIU Han-wen,HUANG Liang-ce,CHEN Hong-xing,ZHENG Qing.
Effect of Extrusion on Properties of Soluble Dietary Fiber from Soybean Meal
[J]. FOOD SCIENCE, 2011, 32(8): 159-162.
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[11] |
JIN Bei,LI Lin,LI Bing,FENG Zong-cai,DU Jian-zhong.
Isolation and Identification of Haze Proteins in Beer
[J]. FOOD SCIENCE, 2011, 32(3 ): 86-90.
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[12] |
JIAO Yan, LI Wu,ZHANG Chao,MA Yue,LI Xi-hong,ZHAO Xiao-yan.
Effect of 1-Methylcyclopropene Treatment on Metabolism and Qualities of Fresh-cut Watermelon
[J]. FOOD SCIENCE, 2011, 32(14): 318-322.
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[13] |
YANG Shu-ke,WANG Hong-bin,YANG Yong-zhu,ZHAO Tian-tian,YANG Min*.
Extraction and Determination of Water-soluble Cations in Vegetables
[J]. FOOD SCIENCE, 2010, 31(24): 74-77.
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[14] |
ZHANG Sui-shuan1,CAI Hua-zhen1,*,ZHANG Gen-ming1,CAO De-yu2.
Preparation of Capsaicin by Condensation and Crystallization
[J]. FOOD SCIENCE, 2010, 31(24): 128-133.
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[15] |
HUI Jing1,LI Qi-jiu1,BIAN Yuan-yuan1,YOU Tian2,PANG Chong1,WU Na1,HU Feng-qing1.
Ultrasound-assisted Extraction and Biological Activity of Total Flavonoids from Phellinus igniarius
[J]. FOOD SCIENCE, 2010, 31(24): 195-198.
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