| [1] |
WANG Na, XIANG Qinghao, ZHAO Xiaorong, LI Bosheng, NIE Zhongliang.
Family Classification of the Whole Proteins of Spirulina
[J]. FOOD SCIENCE, 2018, 39(16): 201-207.
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| [2] |
YANG Shenghui, ZU Tingxun, LUO Guanghong, WANG Danxia, CHEN Tianren, GAO Zicheng.
UV-Induced Mutagenesis and Screening of Spirulina maxima for High Photosynthetic Rate
[J]. FOOD SCIENCE, 2017, 38(2): 109-114.
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| [3] |
LI Xi, HUANG Wei, HUANG Bei.
Effect of Selenium-Enriched Spirulina platensis on Serum Lipid Levels of Acute Hyperlipidemic Mice
[J]. FOOD SCIENCE, 2016, 37(1): 194-197.
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| [4] |
YANG Sheng-hui, LUO Guang-hong*, ZU Ting-xun, WANG Dan-xia, CHEN Tian-ren.
Optimization of Formulation and Processing of Puerariae Radix Extract-Spirulina Compound Tablets
[J]. FOOD SCIENCE, 2014, 35(14): 68-72.
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| [5] |
LUO Guang-hong1, XU Yao-zhao2,*, HE Lin3.
Effect of Extraction Conditions on the Spectrophotometric Determination of Chlorophyll Content in Spirulina platensis Powder
[J]. FOOD SCIENCE, 2014, 35(14): 151-154.
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| [6] |
CAI Bing-na1，CHEN Chun-xin2，CHEN Xin2，SUN Hui-li1,3，CHEN Yan-yun2，PAN Jian-yu1,*.
Isolation and Purification of Antioxidative Polysaccharides from Spirulina platensis
[J]. FOOD SCIENCE, 2013, 34(23): 83-87.
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| [7] |
LUO Guang-hong，WANG Qin，YUAN Xiao-long，ZU Ting-xun.
Determination of β-Carotene in Spirulina by RP-HPLC
[J]. FOOD SCIENCE, 2013, 34(22): 243-245.
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| [8] |
BAOYi-lu，LIUMing，CONGWei，LUYun-ming，NINGZheng-xiang.
Effect of Ammonium Bicarbonate as Nitrogen Source on Spirulina platensis Cultivation
[J]. FOOD SCIENCE, 2012, 33(9): 193-196.
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| [9] |
RENLu-yan，JINXing-yuan，ZHOUYong-lin，ZHANGYi-bo，LINGQin-jie，HUANGZhi.
Application of Osmotic Membrane for High Cell Density Culture of Selenium-Enriched Spirulina platensis
[J]. FOOD SCIENCE, 2012, 33(7): 237-241.
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| [10] |
ZENGHui，LIUZun-ying，ZHUSu-qin，DONGShi-yuan，ZHAOYuan-hui，ZENGMing-yong.
Inhibitory Activity of Methanol Extract from Spirulina platensis on Bacterial Quorum Sensing
[J]. FOOD SCIENCE, 2012, 33(7): 138-141.
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| [11] |
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Optimization of Polysaccharide Extraction from Spirulina platensis by Cell Freeze-Thaw Cooperated with Hot Water Extraction and Deproteinization
[J]. FOOD SCIENCE, 2012, 33(24): 111-116.
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| [12] |
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Effect of Fermentation on Flavor Compounds of Spirulina as Analyzed by GC-MS
[J]. FOOD SCIENCE, 2012, 33(22): 181-185.
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| [13] |
XIUXIA LI.
Fatty Acid Composition and Physical and Chemical Properties of Microalga Oils from Three Species
[J]. FOOD SCIENCE, 2012, 33(16): 212-215.
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| [14] |
YANG Ying-ying，GUAN Bin，KONG Qing，YOU Yong，GAO Yan-yan，ZHANG Rui-qin，LI Xiao，ZUO Tao，LIU Jin-chang，HOU Qing-yun.
Cultivation of Selenium-Enriched Spirulina maxima
[J]. FOOD SCIENCE, 2012, 33(1): 106-110.
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| [15] |
GAO Dong-fang，ZHANG Yi-bo，LING Qin-jie，ZOU Ying，HUANG Zhi*.
Angiotensin Convert Enzyme Inhibition of Peptides Derived from Water Soluble Total Protein of Selenium-enriched Spirulina platensis
[J]. FOOD SCIENCE, 2011, 32(7 ): 7-10.
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