| [1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
|
| [2] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
|
| [3] |
ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie.
Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou
[J]. FOOD SCIENCE, 2021, 42(8): 299-304.
|
| [4] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
|
| [5] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
|
| [6] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
|
| [7] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
|
| [8] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
|
| [9] |
HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong.
Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats
[J]. FOOD SCIENCE, 2021, 42(2): 255-261.
|
| [10] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
|
| [11] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
|
| [12] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification
[J]. FOOD SCIENCE, 2021, 42(18): 207-211.
|
| [13] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
|
| [14] |
PAN Xiaohua, PAN Lilong, SUN Jia.
Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells
[J]. FOOD SCIENCE, 2021, 42(15): 220-230.
|
| [15] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng.
Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma
[J]. FOOD SCIENCE, 2021, 42(14): 151-158.
|
