[1] |
WANG Zuwen, QIN Yingrui, HUANG Xianzhi, DING Xiaowen.
Effect of Mulberry Leaf and Bitter Melon Powder Blend on Blood Glucose, Blood Lipid and Antioxidant Status in Mice
[J]. FOOD SCIENCE, 2019, 40(9): 166-172.
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[2] |
YIN Xiaojie, CHEN Gang, JIAN Suping, ZHENG Shudan, HUANG Lishan, SHI Jianxin.
Effects of Diammonium Phosphate on the Fermentation Performance and Volatile Composition of Jujube Wine
[J]. FOOD SCIENCE, 2018, 39(4): 132-137.
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[3] |
LI Ping, JIA Hongjie, JIN Yu, JI Yali, FAN Tingwen, LI Meiping, ZHANG Shengwan.
Analysis of the Volatile Compositions of Water Extracts from Walnut Diaphragm
[J]. FOOD SCIENCE, 2016, 37(16): 142-148.
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[4] |
LU Jiangchangmei, ZHANG Chao, MA Yue, ZHAO Xiaoyan.
Effect of Drying Temperature on Volatile Compounds of Perilla
[J]. FOOD SCIENCE, 2016, 37(10): 134-138.
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[5] |
QU Wei, CHEN Yan-guang, WU Zu-qiang, WANG Xin.
Anti-adipogenic Effects of Bitter Melon Extracts in 3T3-L1 Adipocytes
[J]. FOOD SCIENCE, 2014, 35(5): 188-192.
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[6] |
Fei WEI Zhou cai-qiong.
Analysis on Antimicrobial Activity of Origanum vulgare L. Essential Oil in Vitro and Volatile Compositions Extracted by Three Different Methods
[J]. FOOD SCIENCE, 2013, 34(2): 246-250.
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[7] |
FENGChang-jun,LIUYu-sheng,FENGHui.
Quantitative Structure-Retention Relationship Analysis of Volatile Compounds in Longan
[J]. FOOD SCIENCE, 2012, 33(8): 244-247.
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[8] |
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Changes in Volatile Composition during Fruit Development and Ripening of ‘Friar’ Plum
[J]. FOOD SCIENCE, 2012, 33(24): 274-279.
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[9] |
WANG Ting,LI Hong-jun,HE Zhi-fei,HUANG Ye-chuan,QIN Gang.
Contribution of Water-soluble Components in Lipids to Flavor of Cooked Rongchang Pork
[J]. FOOD SCIENCE, 2011, 32(17): 155-159.
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[10] |
WANG Jian-gang.
GC-MS Analysis of Chemical Composition of Volatile Oil from Agastache rugosa
[J]. FOOD SCIENCE, 2010, 31(8): 223-225.
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[11] |
WANG Lu,WANG Xi-chang*, LIU Yuan.
Comparative Analysis of Odor and Volatile Composition of Different Parts of Grass Carp (Ctenopharyngodon idella) Carcass
[J]. FOOD SCIENCE, 2010, 31(6): 158-164.
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[12] |
ZHANG Yu-yu1,SUN Bao-guo1,FENG Jun2,HUANG Ming-quan1,*.
Analysis of Volatile Composition of Pixian Bean Sauces with Different Fermentation Time
[J]. FOOD SCIENCE, 2010, 31(4): 166-170.
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[13] |
HE Fang-Yi, LI Tie-Chun, LIANG Duo-Zhuang, HUI Rui-Hua.
Analysis of Volatile Compositions of Mango Peel by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2008, 29(10): 495-496.
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[14] |
LI Jian, ZHANG Ling-Wen, HUANG Yan, CHEN Shu-Juan, LIU Xin.
Study on Lowering Blood Glucose and Anti-oxidation of Total Momordicosides
[J]. FOOD SCIENCE, 2007, 28(9): 518-520.
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[15] |
LI Jian, LIU Xin, LIU Ning, CHEN Shu-Juan, HUANG Yan.
Detection of Bitter Melon Saponin in Bitter Melon Beer by HPLC
[J]. FOOD SCIENCE, 2007, 28(7): 438-441.
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