[1] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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[2] |
QIU Taotao, XU Zhenlin, GAN Qingqing, WANG Lanteng, SHEN Xing, LI Xiangmei, SUN Yuanming, LEI Hongtao.
Progress in Egg Yolk Immunoglobulin Metabolism and Toxin Neutralization
[J]. FOOD SCIENCE, 2019, 40(5): 303-308.
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[3] |
XU Nan, ZHAO Ying, CHI Yujie.
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
[J]. FOOD SCIENCE, 2019, 40(21): 28-34.
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[4] |
ZHANG Jiachan, WANG Changtao, ZHAO Dan, WANG Chengtao, SUN Baoguo.
Qualitative and Quantitative Analysis of Sea Buckthorn Seed Extract and Its Antioxidant Effect in Liver of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(2): 229-238.
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[5] |
CHEN Xinxin, LU Jing, LIU Lu, PANG Xiaoyang, ZHANG Shuwen, LI Cheng, Lü Jiaping.
Determination of 12 Oligosaccharides in Human Milk by Ultra-Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(4): 138-143.
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[6] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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[7] |
SUN Xiaodong, HAO Jie, MAO Ting, SHAO Ruiting, JIANG Jie.
Determination of 14 Mycotoxins in Liquid Milk by Solid-Phase Extraction Coupled with Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(18): 292-301.
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[8] |
LI Xiaolei, CHEN Jun, YANG Chaofen, YANG Jun.
Determination of Six Antilipemic Chemicals Illegally Added in Antilipemic Functional Foods by UPLC-MS/MS
[J]. FOOD SCIENCE, 2018, 39(18): 320-325.
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[9] |
CHANG Qiang, SU Minghua, CHEN Qingxi, ZENG Biyu, LI Huihua, WANG Wei.
Determination of Polyphenols and Antioxidant Activity in Chinese Olive Fruits by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(24): 150-158.
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[10] |
ZHU Zhenbao, ZHANG Yali, JIA Wei, KONG Xianghong, HE Qiang.
Determination of 7 Artificial Dyes in Plant Extracts by Ultra-Performance Liquid Chromatography-Quadrupole/Electrostatic Field Orbit Trap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(24): 196-201.
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[11] |
YU Jinlu, ZHANG Lei, SUN Yajing, ZHANG Jing, GUO Ailing.
Detection of Egg Freshness Using Impedance Method
[J]. FOOD SCIENCE, 2017, 38(24): 208-212.
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[12] |
CHEN Hongjie, JIN Yongguo, MA Meihu.
Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells
[J]. FOOD SCIENCE, 2017, 38(22): 95-101.
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[13] |
GAO Xiangyang, ZHANG Na, GUO Nannan, YUE Xiju, WEI Long.
Rapid Determination of Vitamin B2 in Egg Yolks by Molecular Fluorescence Differential Standard Addition Method
[J]. FOOD SCIENCE, 2017, 38(20): 318-321.
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[14] |
BO Haibo, YAO Zhimin, XING Yuxiu, YAO Lihong, JI Shengjun, WANG Jingying.
Simultaneous Determination of Multiple Kinds of Plastic Additives in Highland Barley Liquor from Qinghai by Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(12): 298-303.
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[15] |
ZHANG Gensheng, DING Xiaojun, YU Min, CHENG Jianbo, DING Jian.
Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture
[J]. FOOD SCIENCE, 2016, 37(3): 186-190.
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