| [1] |
LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi.
Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products
[J]. FOOD SCIENCE, 2021, 42(16): 29-38.
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| [2] |
ZHANG Yanxia, ZHAO Huinan, SUN Shanshan, XU Xiangjun, ZHENG Wenjing, XUE Xia, WANG Mingdong, LIU Yanming, ZHU Jianhua.
Simultaneous Determination of Nine Phenolic Antioxidants in Vegetable Oil by Pass-through Solid Phase Extraction Cleanup and Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 322-329.
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| [3] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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| [4] |
LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui.
A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(21): 267-277.
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| [5] |
MING Dandan, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, LUO Xin, LI Hang, MA Wenjian, ZHU Lixian.
Recent Progress in Studies of Factors Influencing Beef Color and Technologies for Controlling It
[J]. FOOD SCIENCE, 2020, 41(1): 284-291.
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| [6] |
WANG Xu, ZHAO Yue, LI Tingting, ZHANG Ruchun, LI Dan, LIU Fang, GUO Wenkui, YU Dianyu.
Influence of Natural Antioxidants on the Stability of Corn Oil
[J]. FOOD SCIENCE, 2018, 39(16): 7-12.
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| [7] |
CHEN Xiaodi, LIU Fei, XU Hong.
State of the Art of the Study of Natural Liposoluble Antioxidants
[J]. FOOD SCIENCE, 2017, 38(3): 299-304.
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| [8] |
MA Yan, XU Zhenzhen, ZOU Hui, GAO Ge, WANG Yongtao, CUI Junliang, LIAO Xiaojun.
Analysis and Comparison of Constituents in Hot Pepper Seeds of Eight Verities
[J]. FOOD SCIENCE, 2017, 38(22): 178-183.
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| [9] |
ZHANG Ming, LIN Qinbao, SHAN Lijun, CHEN Chaofang, LIAO Jia.
Migration of Two Antioxidants from Graphene/Low Density Polyethylene Composite Food Packaging Films to the Food Simulant Isooctane
[J]. FOOD SCIENCE, 2017, 38(20): 209-214.
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| [10] |
SHU Ping, YANG Weihua, XU Xing.
Evaluation of Uncertainties in Determination of Phenolic Antioxidants in Walnut Oil by Gas Chromatography-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(6): 194-198.
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| [11] |
CONG Yanli, PENG Mengxue, LIU Dong, SUN Haiyan, TANG Xuwei.
Changes in Total Polyphenols, Total Flavonoids and Antioxidant Activity of Citrus during in Vitro Gastrointestinal Digestion Process
[J]. FOOD SCIENCE, 2016, 37(17): 96-103.
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| [12] |
SHAN Lijun, LIN Qinbao, HAN Shanhui, WU Yumei, TIAN Haijiao, LI Bo.
Impact of Nanosilver on Migration of Two Antioxidants from Nanosilver-Plastic Food Packaging to Food Simulants
[J]. FOOD SCIENCE, 2016, 37(12): 182-186.
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| [13] |
Lü Junwei1,2, YANG Xianqing1,*, LIN Wanling1, LI Laihao1, MA Haixia1, WEI Ya1.
Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(6): 91-95.
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| [14] |
WANG Yue, WANG Xing-guo, ZHANG Ya-fei, MENG Zong, ZHANG Hong.
Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine
[J]. FOOD SCIENCE, 2014, 35(7): 17-22.
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| [15] |
LI Jia-yin1,2，YU Huan2，SHI Bo-yang1,2，LI Mi-lu2，LU Ying1,2,*.
Antioxidant Activity of Isoquercitrin and Caffeoylquinic Acid Derivatives from Sweet Potato Stems and Leaves
[J]. FOOD SCIENCE, 2013, 34(7): 111-114.
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