[1] |
WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu.
Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(9): 123-129.
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[2] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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[3] |
LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang.
Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables
[J]. FOOD SCIENCE, 2021, 42(8): 214-220.
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[4] |
WANG Suli, GUO Zhenfu, GENG Lili.
Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil
[J]. FOOD SCIENCE, 2021, 42(8): 277-282.
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[5] |
ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng.
Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs
[J]. FOOD SCIENCE, 2021, 42(7): 98-105.
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[6] |
MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan.
Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(6): 298-304.
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[7] |
CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan.
Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction
[J]. FOOD SCIENCE, 2021, 42(6): 310-315.
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[8] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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[9] |
CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng.
Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2021, 42(6): 215-222.
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[10] |
WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun.
Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 254-262.
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[11] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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[12] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[13] |
LIU Meiying, CHI Ming, ZHANG Zhenwen.
Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems
[J]. FOOD SCIENCE, 2021, 42(3): 30-37.
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[14] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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[15] |
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.
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