[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] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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[3] |
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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[4] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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[5] |
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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[6] |
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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[7] |
YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang.
Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes
[J]. FOOD SCIENCE, 2019, 40(5): 228-233.
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[8] |
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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[9] |
YANG Wei, WEI Xueding, LEI Fenfen, HU Chuanrong, HE Dongping, LUO Zhi, ZHENG Jingcheng.
Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods
[J]. FOOD SCIENCE, 2019, 40(22): 339-346.
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[10] |
LI Yuanhui.
Effects of Different Storage Methods on Quality of Rosa roxburghii Fruits from Lhasa
[J]. FOOD SCIENCE, 2018, 39(9): 239-243.
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[11] |
LIU Yaoyao, LIU Jingmin, ZHANG Dongdong, GE Kun, FANG Guozhen, WANG Shuo.
Detection of Vitamin C in Food Base on Cobalt Oxyhydroxide Persistent Luminescent (CoOOH-PLNP) Nanaoparticles
[J]. FOOD SCIENCE, 2018, 39(8): 108-114.
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[12] |
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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[13] |
LIU Yulan, WANG Xiaolei, LIU Hailan, TIAN Yuan.
Chinese Sumac (Rhus chinensis Mill) Fruits: Proximate Analysis and Comparative Study on the Quality of Whole Fruit and Seed Oils
[J]. FOOD SCIENCE, 2018, 39(20): 197-201.
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[14] |
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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[15] |
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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