| [1] |
LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran.
Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder
[J]. FOOD SCIENCE, 2016, 37(8): 152-158.
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| [2] |
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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| [3] |
CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing.
GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction
[J]. FOOD SCIENCE, 2016, 37(6): 126-131.
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| [4] |
SONG Hui, GENG Zhiming, REN Shuang, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin.
Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(18): 133-140.
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| [5] |
XIE Liyan, LIN Ying*, WU Heng, XU Xiaohui, ZHU Xueqiong.
Interaction Mechanism between Acetylated Distarch Adipate and Soymilk on Yuba Membrane
[J]. FOOD SCIENCE, 2015, 36(5): 77-82.
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| [6] |
XIE Yuejie1, HE Zhifei2, LI Hongjun1,*.
Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques
[J]. FOOD SCIENCE, 2015, 36(24): 147-151.
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| [7] |
ZHANG Xiaoli, MAO Lixin, FAN Sanhong.
Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality
[J]. FOOD SCIENCE, 2015, 36(18): 162-166.
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| [8] |
XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi.
Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea
[J]. FOOD SCIENCE, 2015, 36(10): 154-157.
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| [9] |
FANG Bowen, QI Ruiting, ZHANG Ying* .
Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit
[J]. FOOD SCIENCE, 2015, 36(10): 158-163.
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| [10] |
YUAN Jiangfeng1, ZHAO Junfeng1, SUN Junjie1, HE Lingmei2, ZHANG Zhiqi3, LIU He1.
Determination of Flavonoids and Triterpene Acids in Forsythia suspensa Leaves from Henan and Shanxi Provinces
[J]. FOOD SCIENCE, 2015, 36(10): 164-167.
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| [11] |
WU Run-feng, ZHAO Li*, YUAN Mei-lan, SU Wei, CHEN Li-li, WEN Hui-fang, WANG Xiao-cheng.
Quality Change of Surimi of Four Major Chinese Carps before and after Rinsing
[J]. FOOD SCIENCE, 2014, 35(9): 132-136.
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| [12] |
HE Yang-yang, ZENG Wei, WANG Qing-long, WANG Da-yun, CHEN Gui-guang, LIANG Zhi-qun*.
Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis
[J]. FOOD SCIENCE, 2014, 35(9): 147-151.
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| [13] |
ZHU Sai-feng, WU Jian-feng, ZHAO Xi-rong.
Response Surface Methodology for Optimization of Culture Conditions for the Production of Tetramethylpyrazine by Bacillus subtilis S0507
[J]. FOOD SCIENCE, 2014, 35(9): 218-223.
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| [14] |
LIU Tao, SUN Jian, GUO Chen, ZHAO Xiao-hong.
Comparison of Early Damage of CHO Cells in the Presence of Different Flavonoid Monomers
[J]. FOOD SCIENCE, 2014, 35(11): 223-228.
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| [15] |
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Anti-Tumor Activity of Purple Sweet Potato Juice and Its Apoptosis-Inducing Mechanism in HepG2 Cells
[J]. FOOD SCIENCE, 2013, 34(1): 263-267.
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