| [1] |
JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong.
Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties
[J]. FOOD SCIENCE, 2021, 42(8): 67-73.
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| [2] |
ZHOU Hongxuan, HUANG Ying, TAN Shuming, TU Yongli, LUO Jiwei.
Anti-alcoholic and Hepatoprotective Effects of Polyphenols from the Fruit of Rosa roxburghii Tratt. in Rats with Acute Alcoholism
[J]. FOOD SCIENCE, 2021, 42(17): 163-169.
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| [3] |
CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong.
Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit
[J]. FOOD SCIENCE, 2020, 41(3): 47-54.
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| [4] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Aspartame and Alitame in Food by Reversed-Phase High Performance Liquid Chromatography with Mixed Standard and Sample Increment Method
[J]. FOOD SCIENCE, 2020, 41(24): 340-345.
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| [5] |
SHAO Shuangyu, SI Xiali, ZHANG Yansong, TU Pengfei, ZHANG Qingying.
Recent Advances in Analytical Methods for Polysaccharides from Edible Mushroom
[J]. FOOD SCIENCE, 2020, 41(19): 272-280.
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| [6] |
LI Chunyi, WANG Qiming, TANG Yuwan, ZHANG Yuhao, ZHAO Jichun, MING Jian.
Effects of Heat Treatment on Interaction between Gliadin and Rutin and Rheological Properties of Emulsion Stabilized with Their Complex
[J]. FOOD SCIENCE, 2020, 41(18): 27-34.
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| [7] |
GAN Xiaona, PENG Bo, LI Tingzhao, LI Bo.
Analysis of Antioxidant Components from Vine Tea by Online Ultra-high Performance Liquid Chromatography Photo-Diode Array-Mass Spectrometry-2,2’-Amino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) di-ammonium Salt Cation Radical Method
[J]. FOOD SCIENCE, 2020, 41(18): 245-250.
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| [8] |
CHEN Meilin, DU Fenni, CHEN Ye, CHENG Chao, SHAN Changhai, MO Kaiju.
Determination of Selenium Methionine in Rice Flour by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(6): 338-343.
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| [9] |
GUO Nannan, ZHANG Yan, LI Yongbo, ZHANG Tao, ZHANG Yalun, ZHOU Wei, WANG Hong.
Quantitative Detection of Apricot Kernel-derived and Peanut-derived Components in Apricot Kernel Protein Drink by Droplet Digital PCR
[J]. FOOD SCIENCE, 2019, 40(14): 346-351.
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| [10] |
QIAN Lili, SONG Xuejian, ZHANG Dongjie, ZUO Feng, LU Baoxin, CHI Xiaoxing, ZHAO Haiyan.
Authentication of Wuchang Rice Based on Fourier Transform Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(8): 231-236.
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| [11] |
PENG Bangyuan, ZHANG Hongli, SUN Xiaojing, WANG Xueya, DING Zhuhong.
Analysis of Volatile Aroma Compounds of Heated Rosa roxbuighii Tratt Juice by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis
[J]. FOOD SCIENCE, 2018, 39(6): 230-236.
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| [12] |
ZHOU Guangzhi, LU Min, AN Huaming.
Analysis of Bioactive Substance Contents and Antioxidant Activities in Rosa roxburghii Fruits during Development
[J]. FOOD SCIENCE, 2018, 39(22): 20-25.
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| [13] |
REN Shuncheng, SUN Xiaosha.
Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch
[J]. FOOD SCIENCE, 2018, 39(2): 25-30.
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| [14] |
DU Cheng CUI Xiaodong WANG Zhuanhua.
Primary Structure Identification of Rutin-Hydrolyzing Enzyme and Its Expression in Insect System
[J]. FOOD SCIENCE, 2018, 39(14): 91-98.
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| [15] |
YAO Sen, ZHANG Ji, LIU Honggao, LI Jieqing, WANG Yuanzhong.
A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms
[J]. FOOD SCIENCE, 2018, 39(1): 305-312.
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