[1] |
HONG Housheng, ZHU Manli, LI Wei, GUO Huiming.
Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace
[J]. FOOD SCIENCE, 2019, 40(8): 63-72.
|
[2] |
LIANG Xinwen, LI Qiangqiang, GAO Jinglin, WANG Kai, WU Liming.
Polyphenic Constituents and Antioxidant and Anti-Inflammatory Activities of Stingless Bee Honey from Hainan
[J]. FOOD SCIENCE, 2018, 39(8): 141-148.
|
[3] |
KAN Mingming, YE Fayin, ZHAO Guohua.
Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber
[J]. FOOD SCIENCE, 2017, 38(5): 60-65.
|
[4] |
GUO Gangjun, HU Xiaojing, MA Shangxuan, XU Rong, YAN Li, ZOU Jianyun.
Extraction, Composition Analysis and Functional Properties of Protein Isolate from Hydraulic Expeller-Pressed Macadamia Nut Meal
[J]. FOOD SCIENCE, 2017, 38(18): 266-271.
|
[5] |
LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong.
Polyphenol Composition of Blueberry Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
|
[6] |
ZHANG Tianju, WANG Fan, LI Chunyang, ZHOU Tao.
Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves
[J]. FOOD SCIENCE, 2016, 37(23): 95-99.
|
[7] |
ZHANG Yang, XIE Bijun, SUN Zhida.
Composition Analysis of Anthocyanidins in Blueberry Wine Lees, Blueberries and Blueberry Wine and Comparison of Antioxidant Activity of Anthocyanidins in Blueberries and Wine Lees
[J]. FOOD SCIENCE, 2016, 37(2): 165-171.
|
[8] |
HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu.
Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products
[J]. FOOD SCIENCE, 2015, 36(21): 145-149.
|
[9] |
GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei.
Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth
[J]. FOOD SCIENCE, 2015, 36(2): 1-6.
|
[10] |
JIANG Qi-xing, WU Jia-rui, XU Yan-shun, TANG Feng-yu, WANG Li, ZHANG Huan, XIA Wen-shui.
Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp (Aristichthys nobilis)
[J]. FOOD SCIENCE, 2014, 35(5): 183-187.
|
[11] |
YIN Ling,WANG Chang-lin*,WANG Ying-jie,XIANG Cheng-gang,CHEN Hua.
Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin
[J]. FOOD SCIENCE, 2013, 34(5): 26-30.
|
[12] |
ZHANGShun-liang,CHENGXiao-yu,QIAOXiao-ling,CHENWen-hua.
Isolation, Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone
[J]. FOOD SCIENCE, 2012, 33(6): 29-32.
|
[13] |
XIN Xiao-chen,PEI Zhi-sheng,YUAN La-mei,SHENG Ling-zhi,PU Feng-jiao,ZHANG Hai-de.
Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2012, 33(2): 67-71.
|
[14] |
.
Composition Analysis in Ethanol Extracts of Propolis Samples from Northern China
[J]. FOOD SCIENCE, 2012, 33(18): 143-148.
|
[15] |
LIU Rui-lin,ZHAN Han-ying,CHEN Tian,MOU Zhao-li,JIA Xiao-meng,ZHANG Zhi-qi.
Optimization of Ultrasound-Assisted Extraction of Cornus officinalis Seed Oil by
Response Surface Methodology and Chemical Composition Analysis
[J]. FOOD SCIENCE, 2012, 33(12): 1-7.
|