[1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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[2] |
WANG Yong, SONG Ge, PANG Shaojie, QI Wentao.
Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(9): 100-106.
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[3] |
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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[4] |
CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang.
Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds
[J]. FOOD SCIENCE, 2021, 42(2): 212-217.
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[5] |
QIU Ju, ZHU Hong, WU Weijing.
Regulatory Effect of Soluble and Insoluble Dietary Fiber from Tartary Buckwheat on Glucose and Lipid Metabolism in Diabetic Mice
[J]. FOOD SCIENCE, 2021, 42(15): 129-135.
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[6] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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[7] |
FEI Ye, WANG Yong, GONG Shiying, TIAN Yan, WANG Zhuting, LEI Tingwen, ZHANG Lilin, WANG Xilan, LI Hongmei.
Protective Effect of Tartary Buckwheat Albumin Hydrolysate on High Glucose Induced Insulin Resistance in HepG2 Cells
[J]. FOOD SCIENCE, 2021, 42(1): 222-227.
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[8] |
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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[9] |
SUN Yali, ZHOU Wenmei, HUANG Yongguang, WANG Xiaoping, ZHOU Min.
Microencapsulation and Quality Analysis of Tartary Buckwheat Flavonoids Using Polymerized Whey Protein as Wall Material
[J]. FOOD SCIENCE, 2020, 41(12): 259-266.
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[10] |
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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[11] |
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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[12] |
ZHOU Xiaoli, ZHANG Huan, ZHOU Yiming, LIU Taiyi, YAN Beibei, XIAO Ying.
Metabonomic Study of the Intervention Effect of Tartary Buckwheat Protein on Hyperlipidemic Mice
[J]. FOOD SCIENCE, 2019, 40(5): 149-155.
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[13] |
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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[14] |
XIAO Jie, WANG Xi, HOU Can, NIU Xinghe, DONG Zhizhong, YING Jian.
Recent Advances in Understanding the Role and Mechanism of Action of Tartary Buckwheat in Regulating Glucolipid Metabolism
[J]. FOOD SCIENCE, 2019, 40(21): 343-349.
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[15] |
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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