[1] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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[2] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
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[3] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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[4] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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[5] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
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[6] |
AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei.
Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(10): 255-264.
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[7] |
LI Yujing, LIU Yumei.
Correlation of Antioxidant Activity with Bioactive Components of Hops
[J]. FOOD SCIENCE, 2019, 40(5): 24-30.
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[8] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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[9] |
HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong.
Bioactive Components of Hibiscus Flower and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(3): 42-47.
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[10] |
JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun.
Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria)
[J]. FOOD SCIENCE, 2019, 40(21): 177-187.
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[11] |
WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti.
Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2019, 40(19): 136-142.
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[12] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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[13] |
WU Bo, XIE Jing.
Optimization of Water Temperature and Salinity for Live Transportation of Grouper
[J]. FOOD SCIENCE, 2019, 40(16): 235-241.
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[14] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
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[15] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
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