| [1] |
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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| [2] |
LIAO Anhui, ZHOU Guangming, CHEN Junhua, GAO Yi, YU Lu, ZHANG Caihong.
Simultaneous Determination of Six Active Compounds in Rosae Laevigatae Fructus by Ultrasonic-Assisted
Extraction and HPLC with Gradient Wavelength Detection
[J]. FOOD SCIENCE, 2017, 38(4): 141-145.
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| [3] |
PENG Zhenfen, XIE Qian, CHI Yubin, CHEN Qingxi.
Optimization of Ultrasonic-Assisted Extraction of Free Amino Acids from the Flesh of Canarium album Fruits by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(20): 146-153.
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| [4] |
WANG Zhanyi, ZHANG Lihua, WANG Yuhai, DAI Bo, ZHENG Dandan, LI Zhuowa.
Optimization of Ultrasonic-Assisted Cellulase-Based Extraction and Anti-α-Glucosidase Activity of Polyphenols from Pomegranate Fruitlets
[J]. FOOD SCIENCE, 2017, 38(18): 214-221.
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| [5] |
CAO Xuan, SHEN Xuanri.
Optimization of Ultrasonic-Assisted Dilute Alkali Extraction of Trachinotus ovatus Bone Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2017, 38(18): 280-285.
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| [6] |
LUO Lei, ZHANG Bingjie, ZHU Wenxue, LIU Yunhong, WANG Yaqi, DONG Jinlong.
Ultrasonic-Assisted Extraction and Antioxidation of Flavonoids from Lonicera japonica Thunb. Leaves: Process Optimization by Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2016, 37(6): 13-19.
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| [7] |
GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying.
Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
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| [8] |
XU Jiajia, FENG Xin, TANG Jing, HU Qiuhui, ZHAO Liyan.
Arsenic Speciation Analysis of Lentinus edodes by Ultrasonic-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 216-221.
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| [9] |
QI Qianya, YUN Jianmin*, HUANG Yuqin, BAI Jie, ZHANG Wenwei, AI Duiyuan.
Optimization of Ultrasonic-Assisted Snailase Hydrolysis for Extraction of Protein from Pleurotus eryngii
[J]. FOOD SCIENCE, 2016, 37(22): 85-91.
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| [10] |
YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi.
Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics
[J]. FOOD SCIENCE, 2016, 37(16): 48-53.
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| [11] |
QIAN Chunlu, HOU Shunchao, YIN Jiandong, LIN Chen, LIU Xiao, GU Lin, JIN Changhai, CHEN Xuehao, LI Liangjun.
Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Oenanthe javanica and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(10): 82-87.
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| [12] |
LIU Yang, WANG Shihui, LIU Yun*.
Physicochemical Properties and Antioxidant Activity of Polysaccharide Extracted from Haematococcus pluvialis with Three Different Methods
[J]. FOOD SCIENCE, 2015, 36(6): 161-168.
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| [13] |
TIAN Muxing, WANG Weihua*, TU Ling.
Optimization of Ultrasonic-assisted Solvent Extraction Process for Azocyclotin from Dried Jujube by Response Surface Analysis
[J]. FOOD SCIENCE, 2015, 36(4): 58-62.
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| [14] |
LI Bin, LEI Yue, MENG Xianjun, JIAO Xinyao, GAO Ningxuan, ZHAO Yue, ZHANG Jiachen.
Optimization of Ultrasonic-Assisted Extraction of Polyphenols from Haskap Berries (Lonicera caerulea L.) Using Response Surface Methodology and Their Antioxidant Capacity
[J]. FOOD SCIENCE, 2015, 36(22): 33-39.
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| [15] |
LI Meiqing1,2, ZHANG Yu1, DAI Leili1, KONG Xianglin1, DU Xiaomei1.
Optimization of Ultrasonic-Assisted Extraction of SOD from “Ming” Mung Bean by Plackett-Burman Design and Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(2): 69-74.
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