| [1] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [2] |
HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(18): 298-305.
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| [3] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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| [4] |
JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei.
Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe
[J]. FOOD SCIENCE, 2021, 42(16): 224-232.
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| [5] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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| [6] |
ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei.
Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples
[J]. FOOD SCIENCE, 2021, 42(14): 270-275.
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| [7] |
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia.
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 281-288.
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| [8] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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| [9] |
CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong.
Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro
[J]. FOOD SCIENCE, 2021, 42(12): 107-115.
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| [10] |
WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun.
Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs
[J]. FOOD SCIENCE, 2021, 42(10): 52-57.
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| [11] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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| [12] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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| [13] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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| [14] |
HUANG Qinqin, TIAN Yaping.
α-Glucosidase and Dipeptidyl Peptidase IV Inhibitory Activity and Peptide Composition of Porphyra yezoensis Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(24): 110-116.
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| [15] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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