| [1] |
WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu.
Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(9): 123-129.
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| [2] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [3] |
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng.
Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
[J]. FOOD SCIENCE, 2021, 42(2): 97-104.
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| [4] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [5] |
ZHUANG Rongyu, WANG Ruchen, QIU Xiaoting, CHE Jiahao, LI Yongyong, ZHANG Weixiao, YANG Wenge, SHI Yongmei, WU Zufang.
Bioactive Substances Produced by Rhodotorula mucilaginosa: A Comprehensive Review
[J]. FOOD SCIENCE, 2020, 41(1): 318-329.
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| [6] |
ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang.
Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits
[J]. FOOD SCIENCE, 2019, 40(2): 18-24.
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| [7] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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| [8] |
DU Jin, ZHANG Xiaoqing, ZHANG Aijun, SI Xiaoguang, WANG Shuxun, CAO Junrui.
Optimization of Extraction Process for S-Adenosyl-L-Methionine from Saccharomyces cerevisiae by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(18): 295-301.
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| [9] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
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| [10] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
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| [11] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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| [12] |
SONG Jiamin, WANG Hongfei, SUN Meng, WANG Kaikai, XU Feng, SHAO Xingfeng, LI Hesheng.
Optimization of Extraction and Antioxidant Activity of Polysaccharides from Cordyceps cicadae by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 275-281.
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| [13] |
KONG Weibao, YANG Yang, CHEN Dong, WANG Yang, DA Wenyan, NIU Shiquan.
Identification of a Carotenoid-Producing Strain and Optimization of Fermentation Medium
[J]. FOOD SCIENCE, 2018, 39(24): 108-115.
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| [14] |
ZHU Qian, GAO Ruiping, LEI Lin, ZHAO Guohua.
Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 310-315.
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| [15] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
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