| [1] |
QIAO Jinli, ZHANG Yan, LIU Pei, GUO Liangchuan, HUO Junwei.
Polyphenol Composition and Antioxidant and Hypoglycemic Activities in Wild Blue Honeysuckle Fruit
[J]. FOOD SCIENCE, 2021, 42(11): 47-55.
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| [2] |
ZHANG Shangshang, ZHENG Shuning, WANG Xuetao, NI Yang, WANG Ying.
Comparative Analysis of Anthocyanins in the Fruits of Three Varieties of Blue Honeysuckle (Lonicera caerulea L.) by Ultra-high Performance Liquid Chromatography-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(20): 256-262.
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| [3] |
XU Yaqin, LIU Ningyue, LI Dalong, REN Yaoyu, DONG Xiaotong, YANG Yu, WANG Libo.
Functional Properties, Structure and Anti-Glycosylation Activity of Polysaccharide from Blue Honeysuckle Fruit (Lonicera caerulea L.)
[J]. FOOD SCIENCE, 2020, 41(2): 8-14.
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| [4] |
GUO Siwen, WANG Dan, ZHAO Xiaoyan, MA Yue, ZHANG Min, ZHANG Chunhong.
Analysis of the Flavor and Volatile Components of Crushed Garlic Cloves with Different Colors
[J]. FOOD SCIENCE, 2019, 40(22): 256-262.
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| [5] |
JIANG Jinyong, TANG Haibing, LUAN Donglei, LI Li.
Effect of Polylactic Acid/Poly(butylene succinate-co-adipate) Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-Cut Broccoli
[J]. FOOD SCIENCE, 2019, 40(13): 274-280.
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| [6] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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| [7] |
FENG Jie, LIU Yunhong, SHI Xiaowei, WANG Qingqing, XU Qian.
Development of a Predictive Model for Rapid Detection of Sulfur Content in Honeysuckle Based on Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2018, 39(24): 289-296.
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| [8] |
HUANG Wenbu, MA Wandi, WEN Hao, ZENG Qian, HE Jingliu, QIN Wen.
Isolation and Identification of Pathogens from Fresh-Cut Broccoli during Storage and Their Inhibition by Plant Essential Oils
[J]. FOOD SCIENCE, 2018, 39(19): 241-246.
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| [9] |
CHEN Xueling, ZHANG Lihui, YAN Shoulei, MEI Xin, SHI Jianbin, CAI Sha, SUI Yong, HE Jianjun.
Effects of Packaging Materials on Storage Quality of Fresh-Cut Broccoli
[J]. FOOD SCIENCE, 2018, 39(13): 246-250.
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| [10] |
LUO Lei, ZHANG Bingjie, GUAN Ningning, MA Liping, ZHU Wenxue.
In Vivo Antioxidant Activity of Honeysuckle Leaf Flavonoids in Aging Mice
[J]. FOOD SCIENCE, 2017, 38(19): 171-176.
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| [11] |
ZHANG Meixia, REN Xiaoxia.
Effect of Superfine Grinding on Functional Components of Flos Lonicerae
[J]. FOOD SCIENCE, 2016, 37(8): 51-56.
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| [12] |
CHEN Kang, OH Young Joo, LI Hongjun, TAE Seok Kim, HE Zhifei, IK Hyun Yeo.
Development of Honeysuckle Herbal Tea by Fermentation with Lactobacillus plantarum
[J]. FOOD SCIENCE, 2016, 37(3): 131-136.
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| [13] |
LUO Lei, KANG Xinyan, ZHU Wenxue, REN Guangyue, DUAN Xu, JI Qinghua, ZHANG Kuan, MA Yongzhe.
Optimization of Far-Infrared Assisted Heat Pump Drying Parameters for Quality Control of Dried Honeysuckle
[J]. FOOD SCIENCE, 2016, 37(18): 6-12.
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| [14] |
TIAN Limei, SUN Zhiyong, XIANG Ming, SONG Chunman, YANG Yekun, LI Xuemei.
Determination of 9 Pyrethroid Pesticide Residues in Honeysuckle by Solid Phase Extraction and Gas Chromatography
[J]. FOOD SCIENCE, 2015, 36(20): 239-241.
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| [15] |
CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*.
Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets
[J]. FOOD SCIENCE, 2015, 36(2): 260-264.
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