[1] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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[2] |
SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,.
Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 206-212.
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[3] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[4] |
WANG Wenhua, REN Yue, WANG Yuqi, QU Yanfeng, JIANG Lianzhou, YU Dianyu, WANG Liqi.
Optimization and Kinetics of Hydrogenation of Soybean Oil in Supercritical CO2
[J]. FOOD SCIENCE, 2017, 38(12): 177-183.
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[5] |
QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*.
Extraction and Aroma Composition of Laurel Leaf Oleoresin
[J]. FOOD SCIENCE, 2016, 37(22): 119-125.
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[6] |
ZHANG Qing’an1, FAN Xuehui1,2, MOU Zhaoli3, SONG Yun1, TANG Rongzhen1.
Effect of Supercritical CO2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins
[J]. FOOD SCIENCE, 2015, 36(6): 1-5.
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[7] |
ZHANG Jie1,2, DENG Xu2, SHAO Chengbin1,2,*, YU Yang2, LIANG Chong2.
Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2015, 36(24): 46-50.
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[8] |
ZHANG Jiaming, XU Duoxian, LI Xiangxin, QI Xiaofen, ZHANG Xu, YU Dianyu.
Process Optimization for Synthesis of Low-Energy SLS-Type Structured Lipid by Transesterification in Supercritical CO2 State Using Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(20): 67-72.
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[9] |
LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli.
Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil
[J]. FOOD SCIENCE, 2015, 36(20): 79-85.
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[10] |
TANG Peng1, DUAN Haixia2, XIA Jinmei3,*, WENG Wuyin1, LI Qian3, XU Jianzhong3, LIN Yi3, XU Chen3.
Optimization of Supercritical CO2 Extraction of Abalone Visceral Oil by Response Surface Methodology and Analysis of Fatty Acid Composition
[J]. FOOD SCIENCE, 2015, 36(12): 153-159.
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[11] |
GU Renyong, YANG Wangen, YU JiGU Renyong, YANG Wangen, YU Ji.
Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(10): 76-80.
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[12] |
ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan.
Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS
[J]. FOOD SCIENCE, 2014, 35(8): 275-278.
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[13] |
YANG Shu, LI Xin-hua*.
Optimization of Extraction of Millet Bran Oil by Response Surface Design and Analysis of Physico-chemical Properties
[J]. FOOD SCIENCE, 2014, 35(24): 81-85.
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[14] |
GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*.
Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
[J]. FOOD SCIENCE, 2014, 35(2): 41-46.
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[15] |
XIN Na1, Fatemeh ZABIHI1, JIA Jing-fu1, JIANG Li-ping2, ZHAO Ya-ping1,*.
Optimizing Supercritical Anti-solvent Preparation of Curcumin-Loaded PLGA Nanoparticles by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(18): 1-5.
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