[1] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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[2] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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[3] |
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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[4] |
LIU Yi, CHENG Liping, JIANG Heti.
Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs
[J]. FOOD SCIENCE, 2016, 37(6): 237-241.
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[5] |
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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[6] |
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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[7] |
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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[8] |
LI Shengrui, PAN Siyi*, WANG Kexing.
Optimization of Preparation Process of Heteropolytungstoborate Catalyst Used for the Synthesis of Limonene-1,2-epoxide
[J]. FOOD SCIENCE, 2016, 37(10): 62-68.
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[9] |
HUANG Qiaojuan, SUN Zhigao*, LONG Yong, SUN Qian.
Recent Progress in Research on Anticancer Mechanism of D-Limonene
[J]. FOOD SCIENCE, 2015, 36(7): 240-245.
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[10] |
WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1.
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(7): 90-96.
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[11] |
WANG Dongfeng, LIANG Hui*, WANG Wencheng.
Effect of D-Limonene on Lipid Metabolism Disorder in Rats with Alcohol-Induced Liver Damage
[J]. FOOD SCIENCE, 2015, 36(5): 163-167.
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[12] |
WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing.
Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(24): 83-88.
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[13] |
HAN Zhi, LI Shen, MA Yaqin*, DOU Huating*, GONG Lei, ZHU Panpan.
Reaction Products and Evaluation Criteria of Non-Enzymatic Browning in Model Orange Juice
[J]. FOOD SCIENCE, 2015, 36(22): 117-121.
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[14] |
ZHANG Xiaoli, MAO Lixin, FAN Sanhong.
Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality
[J]. FOOD SCIENCE, 2015, 36(18): 162-166.
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[15] |
HUANG Qiaojuan, HUANG Linhua, SUN Zhigao, HAO Jingmei, GUO Li.
Progress in Understanding the Safety of Limonene
[J]. FOOD SCIENCE, 2015, 36(15): 277-281.
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