[1] |
ZHOU Yufang, HU Jiankun, HAO Yunbin, XIANG Xingwei, YANG Huicheng, ZHENG Bin, XIAO Jinxing.
Kinetic Analysis of the Inhibitory Effect of 4-Hexylresorcinol and Ascorbic Acid on Polyphenoloxidase from Solenocera crassicornis
[J]. FOOD SCIENCE, 2019, 40(4): 69-74.
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[2] |
SUN Jiangping, ZHAO Li, YU Wenying, XIE Jing, PAN Yingjie, ZHAO Yong.
Effect of Acidic Electrolyzed Water on Polyphenoloxidase Activity from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2018, 39(9): 7-12.
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[3] |
DONG Hui, XU Yangyang, WANG Chunlin, SONG Weiwei, MU Changkao, LI Ronghua.
Protective Effect of Melanin Extracted from Cuttlefish Ink Sacs on Diabetic Nephropathy in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 192-198.
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[4] |
PEI Feng, MU Changkao, WANG Chunlin, LI Ronghua, YE Yangfang.
Changes in Nutrients of Portunus trituberculatus during Chilled Storage
[J]. FOOD SCIENCE, 2018, 39(16): 256-264.
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[5] |
ZHOU Guo, YANG Wenge, CUI Yan, WANG Zhiyan, YU Jingfen, LIN Xudong, LING Jiangang.
Effect of Ultra-High Pressure on Sensory and Biochemical Properties of Myofibrillar Protein from Portunus trituberculatus
[J]. FOOD SCIENCE, 2017, 38(23): 269-274.
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[6] |
LIU Lei, WANG Chunlin, MU Changkao, LI Ronghua, SONG Weiwei.
Comparative Analysis of Flavor and Nutritional Qualities of Wild, “Keyong No. 1” and Aquacultural Populations of Portunus trituberculatus
[J]. FOOD SCIENCE, 2017, 38(20): 55-62.
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[7] |
Lü Yanfang, ZHANG Yanping, CAI Luyun, LI Jianrong, YANG Mingduo.
Effect of Kojic Acid on Enzymatic Activity and Structure of Phenoloxidase from the Shrimp Penaeus vannamei
[J]. FOOD SCIENCE, 2017, 38(18): 22-28.
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[8] |
SHI Wenzheng, FANG Lin, WU Xugan, PAN Guiping, HOU Wenjie.
Comparison of Contents of Taste Compounds in Female Portunus trituberculatus from Major Coastal Areas in China
[J]. FOOD SCIENCE, 2017, 38(16): 127-133.
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[9] |
LI Hongjiao, LI Juxiu, ZHAO Zhong.
Response Surface Optimization of Ultrasonic-Assisted Extraction of Melanin from Testae of Wild Apricots and Its Antioxidant Activities
[J]. FOOD SCIENCE, 2016, 37(18): 26-33.
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[10] |
WANG Hui, SHI Wenzheng, WU Xugan, WANG Xichang, PAN Guiping, HOU Wenjie.
Comparison of Flavor Quality in Gonads and Meat of FemaleP ortunus trituberculatus Cultured at Different Water Temperatures
[J]. FOOD SCIENCE, 2016, 37(18): 84-90.
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[11] |
ZHANG Yanrong, WANG Qingqing, LIU Tong, GUO Zhong.
Alkaline Extraction Optimization and Characterization of Auricularia auricula Melanin
[J]. FOOD SCIENCE, 2016, 37(12): 27-32.
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[12] |
LI Hongjiao, LI Juxiu, ZHAO Zhong.
Optimization of Enzyme-Assisted Extraction of Melanin from Testae of Wild Apricots and Evaluation of Its Stability
[J]. FOOD SCIENCE, 2016, 37(10): 69-75.
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[13] |
LUO Liyong, ZENG Liang, LI Hongjun.
Changes in Polyphenols and Enzymes Responsible for Their Formation during Processing of Chuanhong Gongfu Tea
[J]. FOOD SCIENCE, 2015, 36(3): 57-62.
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[14] |
Lü Yan-fang, WEI Chun-jiao, WANG Jiao, MA Chun-ying, LI Jian-rong.
Extraction and Biochemical Characteristics of Phenoloxidase from Penaeus vannamei
[J]. FOOD SCIENCE, 2014, 35(7): 113-117.
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[15] |
LUO Lei, ZHOU Yan-yan, LIU Yun-hong, ZHU Wen-xue, HAO Ying-chao, YANG Bin.
Optimization of Extraction Process for Polyphenoloxidase from Honeysuckle (Lonicera japonica Thunb.)Flowers Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(3): 117-121.
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