[1] |
LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu.
Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying
[J]. FOOD SCIENCE, 2021, 42(5): 106-114.
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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] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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[4] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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[5] |
CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong.
Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit
[J]. FOOD SCIENCE, 2020, 41(3): 47-54.
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[6] |
ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju.
Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk
[J]. FOOD SCIENCE, 2020, 41(2): 73-79.
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[7] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[8] |
CHEN Ximiao, LI Meiying, XU Qiuli, XIONG Chuxin, SUN Yuanming.
Changes in Polyphenol Contents and Antioxidant Activity in Hawthorn (Crataegus pinnatifida Bunge) during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(5): 31-37.
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[9] |
TIAN Fujin, LIU Yunhong, HUANG Junyan, CAO Xianhao, XUE Sicheng, LEI Yuqing.
Drying Characteristics and Quality of Potato Slices Subjected to Ultrasound-Assisted Cold Air Drying
[J]. FOOD SCIENCE, 2019, 40(5): 85-94.
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[10] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
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[11] |
LI Yupeng, ZHAO Yilin, ZHAO Chengbin, WU Yuzhu, XU Xiuying, CAO Yong, ZHANG Hao, LIU Jingsheng.
Fluidized Bed Drying Properties and Kinetic Modelling of Nutritious Reconstituted Porridge
[J]. FOOD SCIENCE, 2019, 40(21): 100-106.
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[12] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers
[J]. FOOD SCIENCE, 2019, 40(1): 23-30.
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[13] |
FENG Yicheng, MOU Dehua.
Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2018, 39(7): 139-145.
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[14] |
WANG Wei, MOU Dehua, LI Dandan.
Antibacterial Activity and Mechanism of Hawthorn Pectin Oligosaccharides
[J]. FOOD SCIENCE, 2018, 39(3): 110-116.
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[15] |
MA Yitong, ZHU Wenxue, BAI Xiting, LUO Lei, HUANG Jing, YU Bin, LI Ning.
Drying Characteristics and Kinetic Model of Liquid Whole Egg during Ultrasound-Reinforced Vacuum Drying
[J]. FOOD SCIENCE, 2018, 39(3): 142-149.
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