| [1] |
GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai.
Effects of Tea Polyphenols on the Quality of Oil during Deep Frying
[J]. FOOD SCIENCE, 2021, 42(4): 1-7.
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| [2] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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| [3] |
GAN Hui, MI Qiang, WEI Kaili, YANG Mingwei, LU Xiaohua, CHEN Shifu, LÜ Min, MA Huawei.
Effect of Chitosan-Tea Polyphenols Composite on Microbiota Composition and Quality of Penaeus vannamei during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(23): 212-220.
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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] |
CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,.
Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water
[J]. FOOD SCIENCE, 2019, 40(3): 24-29.
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| [6] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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| [7] |
WANG Bo, GONG Han, CHANG Peng, SHI Shuo, XIA Xiufang, ZHANG Dongjie.
Properties and Structure of Bacterial Cellulose-Tea Polyphenol Composite Film
[J]. FOOD SCIENCE, 2018, 39(17): 229-235.
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| [8] |
ZHOU Xuxia, CHEN Ting, Lü Fei, GU Saiqi, LIU Jianhua, DING Yuting.
Effect and Mechanism of Modification with Tea Polyphenols on the Gel Properties of Egg White Protein
[J]. FOOD SCIENCE, 2018, 39(16): 13-18.
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| [9] |
YUAN Yuan, JI Wan, ZHANG Yan, ZHUANG Hong.
Synergistic Suppression of High Voltage Electrostatic Field and Antioxidants on Soybean Oil Oxidation
[J]. FOOD SCIENCE, 2018, 39(13): 81-86.
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| [10] |
WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile.
Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying
[J]. FOOD SCIENCE, 2017, 38(9): 126-132.
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| [11] |
CHEN Gang, JIA Ping.
Effect and Mechanism of Green Tea Polyphenols on Serum Level of Uric Acid in Rats with Fructose-Induced Hyperuricemia
[J]. FOOD SCIENCE, 2017, 38(23): 219-223.
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| [12] |
LI Xuepeng, CHEN Guifang, WANG Jinxiang, YI Shumin, XU Yongxia, WANG Yanbo, ZHU Junli, LI Tingting, LI Jianrong.
Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing
[J]. FOOD SCIENCE, 2017, 38(19): 223-229.
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| [13] |
LIU Huanming, ZHANG Wentao, WU Yanyan, SUN Lijun, WANG Yaling, LIU Ying, ZHANG Xuemei, HONG Pengzhi, JI Hongwu.
Synergistic Antimicrobial Effect and Mechanism of Lipopeptides and Tea Polyphenols against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2017, 38(13): 14-19.
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| [14] |
CHEN Gang, LI Donglin, SHI Jianxin, JIAN Suping, JIANG Jiamin.
Optimization of Ultrasound-Assisted Aqueous Two-Phase Extraction of Tea Polyphenols by Response Surface Design
[J]. FOOD SCIENCE, 2016, 37(6): 95-100.
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| [15] |
YAO Yongjie, XU Baocai,*, WANG Zhouping, LI Cong,.
Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat
[J]. FOOD SCIENCE, 2016, 37(22): 1-6.
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