[1] |
DU Jin, ZHANG Xiaoqing, ZHANG Aijun, SI Xiaoguang, WANG Shuxun, CAO Junrui.
Optimization of Extraction Process for S-Adenosyl-L-Methionine from Saccharomyces cerevisiae by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(18): 295-301.
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[2] |
LIAO Anhui, ZHOU Guangming, CHEN Junhua, GAO Yi, YU Lu, ZHANG Caihong.
Simultaneous Determination of Six Active Compounds in Rosae Laevigatae Fructus by Ultrasonic-Assisted
Extraction and HPLC with Gradient Wavelength Detection
[J]. FOOD SCIENCE, 2017, 38(4): 141-145.
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[3] |
PENG Zhenfen, XIE Qian, CHI Yubin, CHEN Qingxi.
Optimization of Ultrasonic-Assisted Extraction of Free Amino Acids from the Flesh of Canarium album Fruits by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(20): 146-153.
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[4] |
WANG Zhanyi, ZHANG Lihua, WANG Yuhai, DAI Bo, ZHENG Dandan, LI Zhuowa.
Optimization of Ultrasonic-Assisted Cellulase-Based Extraction and Anti-α-Glucosidase Activity of Polyphenols from Pomegranate Fruitlets
[J]. FOOD SCIENCE, 2017, 38(18): 214-221.
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[5] |
CAO Xuan, SHEN Xuanri.
Optimization of Ultrasonic-Assisted Dilute Alkali Extraction of Trachinotus ovatus Bone Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2017, 38(18): 280-285.
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[6] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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[7] |
REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina.
Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying
[J]. FOOD SCIENCE, 2016, 37(6): 1-6.
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[8] |
LUO Lei, ZHANG Bingjie, ZHU Wenxue, LIU Yunhong, WANG Yaqi, DONG Jinlong.
Ultrasonic-Assisted Extraction and Antioxidation of Flavonoids from Lonicera japonica Thunb. Leaves: Process Optimization by Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2016, 37(6): 13-19.
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[9] |
GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying.
Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
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[10] |
XU Jiajia, FENG Xin, TANG Jing, HU Qiuhui, ZHAO Liyan.
Arsenic Speciation Analysis of Lentinus edodes by Ultrasonic-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 216-221.
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[11] |
QI Qianya, YUN Jianmin*, HUANG Yuqin, BAI Jie, ZHANG Wenwei, AI Duiyuan.
Optimization of Ultrasonic-Assisted Snailase Hydrolysis for Extraction of Protein from Pleurotus eryngii
[J]. FOOD SCIENCE, 2016, 37(22): 85-91.
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[12] |
YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi.
Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics
[J]. FOOD SCIENCE, 2016, 37(16): 48-53.
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[13] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[14] |
LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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[15] |
QIAN Chunlu, HOU Shunchao, YIN Jiandong, LIN Chen, LIU Xiao, GU Lin, JIN Changhai, CHEN Xuehao, LI Liangjun.
Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Oenanthe javanica and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(10): 82-87.
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