| [1] |
CHEN Tuanwei, LU Ju, KANG Binbin, ZHANG Lingyan, LIN Hetong.
Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits
[J]. FOOD SCIENCE, 2018, 39(23): 176-181.
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| [2] |
BIAN Meng-yao1, FANG Yong2, PEI Fei1, ZHAO Li-yan1, XIN Zhi-hong1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*.
Protective Effects of Ginger Oleoresin on Hydrogen Peroxide-Induced Toxicity in Cultured RAW 264.7 Cells
[J]. FOOD SCIENCE, 2014, 35(1): 244-249.
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| [3] |
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Processing Quality and Oleoresin Composition of Ginger at Different Growth Periods
[J]. FOOD SCIENCE, 2013, 34(6): 6-9.
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| [4] |
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Comparative Application of ESR and Spectrophotometry to Evaluate the Antioxidant Activity of Grape Seed Proanthocyanidins
[J]. FOOD SCIENCE, 2013, 34(1): 33-37.
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| [5] |
HOU Fu-jing LI Yan-yan JIN Chun-hua XU Cai-yun XU Jia-jie DONG Ming-min DING Jin-feng SU Xiu-rong*.
Comparative Analysis of Body Wall of Stichopus japonicus Selenka and Acaudina leucoprocta H.L.Clark
[J]. FOOD SCIENCE, 2010, 31(11): 38-41.
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| [6] |
LIU Qian1， KONG Bao-hua1,*，XIA Xiu-fang1,2，DIAO Jing-jing1.
Detection of Antioxidant Activity of Porcine Plasma Protein Hydrolysates Using Electron Spin Resonance (ESR)
[J]. FOOD SCIENCE, 2009, 30(3): 74-80.
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| [7] |
LI Wen-jian1,2，YANG Ze-yi3，CAO Yuan-lin4，CHEN Zong-dao1,*.
Effect of Ginkgo Biloba Extract on Free Radicals in Different Fiber Types of Rat Quadriceps by Electron Spin Resonance
[J]. FOOD SCIENCE, 2009, 30(23): 415-418.
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| [8] |
ZHENG Jun-cheng1，GAO Zhao-jian1，LIU Hui1，JIANG Yong-hong2，HE Hai-yang1， WANG Ran1，TANG Shi-rong1,*.
Supercritical CO2 Fluid Extraction and Antioxidant Activity of Ginger Oleoresin
[J]. FOOD SCIENCE, 2009, 30(18 ): 163-167.
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| [9] |
ZOU Zhen-You, PENG Xiao-Peng, LI Xing, ZHANG Kai-Xiang, WANG Fang, WANG Guo-Xiang, TAN Yuan-Yuan, FU Jun-Jie.
Study on Effect of 60Co-γ Radiation on Viscosity of Round-shaped Rice and Its Mechanim
[J]. FOOD SCIENCE, 2008, 29(12): 146-149.
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| [10] |
YAN Min, LI Qi, DONG Jian-Jun, DAN Lian-Ju, GU Guo-Xian.
Study on Free Radicals Emerging during Beer Brewing by ESR Method
[J]. FOOD SCIENCE, 2007, 28(2): 64-66.
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| [11] |
LI Qi, YAN Min, DONG Jian-Jun, DAN Lian-Ju, GU Guo-Xian.
Dual Characters of Beer——Yielding and Scavenging Free Radicals
[J]. FOOD SCIENCE, 2007, 28(1): 67-70.
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| [12] |
ZENG Fan-Kui, HUANG Xue-Song, LI Ai-Jun.
Ginger Oleoresins Extraction with SFE-CO2 in Comparison with Ethanol and Acetone
[J]. FOOD SCIENCE, 2006, 27(6): 155-157.
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| [13] |
CHEN Yan, CAI Tong-Yi, FU Li, DAN Ji-Xiu.
Improved High－ performance Liquid Chromatography (HPLC) Determination of Pungent Constituents of Ginger
[J]. FOOD SCIENCE, 2001, 22(4): 60-63.
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| [14] |
CHEN Yan, NI Yuan-Ying, CAI Tong-Yi.
Extraction Study on Ginger Essential Oils and Oleoresins
[J]. FOOD SCIENCE, 2000, 21(8): 6-8.
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