[1] |
ZHU Wenqing, REN Hanshu, XU Meixia, ZHU Shanshan, ZHENG Zhenjia, CHEN Wei.
Advances in Research on Biological Activity and Bioavailability of Caffeoylquinic Acids
[J]. FOOD SCIENCE, 2021, 42(3): 321-329.
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[2] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[3] |
Zhang Shuqing, Liu Shengyong, MA Peng.
Effect of Steam Explosion on Physicochemical Characteristics of Bovine Bone
[J]. FOOD SCIENCE, 2020, 41(19): 140-145.
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[4] |
QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao.
Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp
[J]. FOOD SCIENCE, 2020, 41(15): 124-133.
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[5] |
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin.
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin
[J]. FOOD SCIENCE, 2019, 40(20): 279-285.
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[6] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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[7] |
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Comparative Analysis on the Difference in Carbon Sources Use of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[8] |
ZHU Yanqi, GUO Quanyou, JIANG Chaojun, LI Baoguo.
Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(16): 176-185.
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[9] |
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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[10] |
CHEN Hongjie, JIN Yongguo, MA Meihu.
Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells
[J]. FOOD SCIENCE, 2017, 38(22): 95-101.
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[11] |
LIU Long, ZHANG Wei, CHEN Yuantao, LIU Haibin, ZHANG Qi, GAO Zhongchao, LEI Lei.
Optimization of Enzymatic Hydrolysis Conditions for the Preparation of Antioxidant Peptides and Amino Acid Composition Analysis from Alfalfa Leaf Protein
[J]. FOOD SCIENCE, 2017, 38(14): 263-269.
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[12] |
SHI Yaxin, GE Wupeng, WU Xiaoyong, GENG Wei, YANG Jing, YUAN Yajuan.
Advances in Detection Techniques Used for Screening Hogwash Oil
[J]. FOOD SCIENCE, 2016, 37(7): 276-281.
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[13] |
HU Yan, ZHOU Zhiqin.
Current Status of Research on Nanoparticles Containing Fruit Bioactive Compounds
[J]. FOOD SCIENCE, 2016, 37(13): 277-286.
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[14] |
GAO Xuefeng1, YANG Jihong1,2,3, WANG Hua1,2,3,*.
Comprehensive Utilization of By-products from Grape and Wine Production
[J]. FOOD SCIENCE, 2015, 36(7): 289-295.
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[15] |
WANG Shanshan1,2, LI Bafang1,*, ZHOU Deqing2, HOU Hu1.
Optimization of Preparation Process for Active Calcium from Cod Bone by Orthogonal Array Experiments and Its Oral Bioavailability in Vivo
[J]. FOOD SCIENCE, 2015, 36(20): 13-18.
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