[1] |
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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[2] |
REN Jiaqi, LIU Xin, LEI Lin, ZHAO Jichun, ZENG Kaifang, MING Jian.
Interaction between Apple Polyphenols and Pectin and Its Effect on the Physicochemical Properties and Stability of Turbid Juices
[J]. FOOD SCIENCE, 2021, 42(10): 14-22.
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[3] |
WANG Zhengrong, RUAN Xiaqing, MA Wentao, KANG Zhuangli, ZHU Mingming, ZHAO Shengming, MA Hanjun.
Effect of Apple Pomace Combined with Pre-emulsified Rice Oil on the Quality of Low-Fat Pork Meatballs
[J]. FOOD SCIENCE, 2020, 41(12): 54-59.
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[4] |
CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang.
Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins
[J]. FOOD SCIENCE, 2019, 40(7): 68-73.
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[5] |
WANG Hanchen, CHOU Shurui, CUI Huijun, ZHANG Shuyi, LIU Xuan, LI Bin.
Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound
[J]. FOOD SCIENCE, 2019, 40(24): 46-52.
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[6] |
WU Songxia, GAO Haiyan, LIU Ruiling, Han Yanchao, WU Weijie, CHEN Hangjun.
Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro (Colocasia esculenta (L.) Schott)
[J]. FOOD SCIENCE, 2019, 40(13): 245-251.
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[7] |
SHUI Longlong, CAO Lili, PANG Min, PAN Lijun, BAO Sai, LI Jinhong, JIANG Shaotong.
Optimization of Process Parameters for Immobilization of Phospholipase A1 onto Macroporous Resin and Its Application for Degumming Rapeseed Oil
[J]. FOOD SCIENCE, 2018, 39(4): 241-247.
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[8] |
ZHAO Ziying, PIAO Chunhong, WANG Yuhua, LIU Junmei, YU Hansong, DAI Weichang, TANG Yufang, WANG Jing, LIU Dailin.
Isolation and Anti-Diabetic Activity in Vitro of Flavonoids from Buckwheat Hull
[J]. FOOD SCIENCE, 2018, 39(3): 21-27.
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[9] |
LI Xia, ZANG Xueli, XU Yibo, WANG Dawei.
Optimization of Purification of Flavonoids from Mung Bean Coat by AB-8 Macroporous Resin and Comparison of Antioxidant Capacity of crude and purified Flavonoids
[J]. FOOD SCIENCE, 2018, 39(10): 283-290.
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[10] |
YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu.
Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20
[J]. FOOD SCIENCE, 2018, 39(1): 118-123.
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[11] |
ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian.
Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 14-20.
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[12] |
ZHANG Xuan, HAN Tao, YAN Tingcai, BAI Bing, WANG Yanchao, MA Rongshan.
Screening of Adsorbents for the Removal of Plasticizer from Luzhou-Flavor Base Liquor
[J]. FOOD SCIENCE, 2017, 38(5): 92-97.
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[13] |
TIAN Li, LI Haiping, YUAN Yahong, YUE Tianli, WEI Jianping.
Optimization of Ultrasound-Vacuum Assisted Extraction of Polyphenols from Apple Pomace
[J]. FOOD SCIENCE, 2017, 38(14): 233-239.
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[14] |
JIA Feng, LIU Dong, GUO Yurong, LI Jie, SUN Jiaojiao, SU Fan.
Effect of Fermentation on Rheology of Apple Pomace Polysaccharides
[J]. FOOD SCIENCE, 2017, 38(14): 106-111.
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[15] |
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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