[1] |
XIAO Ying, XU Haojie, YANG Changming, SONG Xiaoqiu, ZHOU Xiaoli.
Regulatory Effect of Cinnamon Essential Oil on Antioxidant Capacity of Liver and Intestine Tissues and Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 198-206.
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[2] |
RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan.
Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(3): 227-235.
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[3] |
SONG Xiaoqiu, XU Yajie, XIAO Ying, WANG Yifei, CHEN Jiahao.
Effects of Microencapsulated Cinnamon Oil on Antioxidant Capacity and Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2021, 42(17): 143-152.
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[4] |
FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
[J]. FOOD SCIENCE, 2021, 42(12): 60-66.
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[5] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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[6] |
ZHONG Yuanyuan, LI Wenhui, LU Shiling, WANG Qingling, RAN Lidan, DONG Juan.
Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract (GSE) with (2-Hydroxypropyl)-β-Cyclodextrin (HP-β-CD) against Spoilage Bacteria in Lamb Tripe
[J]. FOOD SCIENCE, 2020, 41(15): 224-230.
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[7] |
ZOU Xiaobo, YANG Zhikun, SHI Jiyong, HUANG Xiaowei, ZHANG Wen, Haroon Elrasheid TAHIR.
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries
[J]. FOOD SCIENCE, 2019, 40(7): 204-211.
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[8] |
WANG Dan, ZHANG Jing, JIA Xiaoman, XIN Li, ZHAI Hao.
Identification of Dominant Postharvest Pathogens of Blueberry Fruit and Antifungal Activity of Cinnamon Oil against Them
[J]. FOOD SCIENCE, 2019, 40(24): 167-172.
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[9] |
YANG Yajing, HAN Yuzhu, MENG Xing, WANG Yuying, LI Kai, XU Siqi, YANG Yemei.
Effect of Composite Antimicrobial Coating Containing Cinnamaldehyde on Postharvest Preservation of Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 253-261.
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[10] |
ZHANG Guangjie, GU Lingbiao, ZHOU Minsheng, YUAN Chao, LIU Jinzhou.
ZHANG Guangjie, GU Lingbiao, ZHOU Minsheng, YUAN Chao, LIU Jinzhou
[J]. FOOD SCIENCE, 2019, 40(20): 28-33.
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[11] |
SHI Keke, ZHU Shuhua.
Effect of Soy Protein Isolate on Storage Quality of Fresh-Cut Peaches
[J]. FOOD SCIENCE, 2019, 40(13): 222-229.
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[12] |
XU Haining, LIU Yumei.
Synergistic Antioxidant Effect of Hexahydro-β-Acid-Cyclodextrin Inclusion Complex and Food Additives
[J]. FOOD SCIENCE, 2018, 39(7): 33-40.
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[13] |
ZHONG Saiyi, LIU Shouchun, CHEN Jianping, SU Weiming, CHEN Suhua, LIU Hai, QIN Xiaoming.
Antioxidant Activity and Nitrosamine Synthesis-Inhibiting Effect of Inclusion Complex of Essential Oil from Alpinia officinarum Hance with Hydroxypropyl-β-cyclodextrin
[J]. FOOD SCIENCE, 2018, 39(19): 120-127.
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[14] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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[15] |
LI Shujing, ZHOU Ziruo, ZHOU Wei, WANG Xinrui, YUAN Li.
Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin
[J]. FOOD SCIENCE, 2017, 38(7): 11-16.
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