| [1] |
CHEN Li, KUN Jirui, WANG Jing, TONG Huarong.
Analysis of Carotenoids as Aroma Precursors in Different Varieties of Tea Leaves by High Performance Liquid Chromatography with Photodiode Array Detection
[J]. FOOD SCIENCE, 2020, 41(4): 193-198.
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| [2] |
HOU Chunhui, YI Jianyong, BI Jinfeng, JIN Xinwen, PENG Jian, LIU Jianing, ZHAO Yuanyuan, LIU Changjin.
Bioavailability of Carotenoids in Restructured Carrot Chips
[J]. FOOD SCIENCE, 2019, 40(3): 16-23.
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| [3] |
DU Binhua, AILA?Reheman, CHEN Qi, XIE Rui, HUANG Yadong, HUANG Wenshu,.
Identi?cation and Quanti?cation of Major Carotenoids in Kumaiti Apricot
[J]. FOOD SCIENCE, 2019, 40(18): 189-194.
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| [4] |
XIAO Yadong, SONG Jiangfeng, LI Dajing, CHEN Jieqiong, NIU Liying, LIU Chunquan,.
Correlation between Thermal Degradation of Carotenoids and Volatile Compounds in Sweet Corn Juice
[J]. FOOD SCIENCE, 2018, 39(8): 27-32.
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| [5] |
MI Jia, LU Lu, DAI Guoli, HE Xinru, LI Xiaoying, YAN Yamei, QIN Ken.
Correlations between Skin Color and Carotenoid Contents in Wolfberry
[J]. FOOD SCIENCE, 2018, 39(5): 81-86.
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| [6] |
KONG Weibao, YANG Yang, CHEN Dong, WANG Yang, DA Wenyan, NIU Shiquan.
Identification of a Carotenoid-Producing Strain and Optimization of Fermentation Medium
[J]. FOOD SCIENCE, 2018, 39(24): 108-115.
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| [7] |
MU Qing, CHEN Yashu, XIE Bijun, YANG Jifang, CHEN Jigang, SUN Zhida.
Antioxidant and Antiproliferative Activity of Carotenoids and Isoprenoid Quinones from Rhodococcus sp. B7740
[J]. FOOD SCIENCE, 2018, 39(11): 159-164.
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| [8] |
LIU Ya, LIU Jianhua, ZHANG Huiling, QI Xiaoqin, LI Jinpeng, FU Lixia, WANG Xiaochang.
Effect of Main Metabolites on Carotenoids Degradation during the Fermentation of Chinese Wolfberry Wine
[J]. FOOD SCIENCE, 2017, 38(14): 36-41.
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| [9] |
ZHU Mingming, FAN Mingtao, HE Hongju, MA Hanjun.
Isolation, Purification and Characterization of a Novel Carotenoid-Cleaving Enzyme from Staphylococcus pasteuri TS-82
[J]. FOOD SCIENCE, 2017, 38(12): 104-111.
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| [10] |
ZHU Mingming, FAN Mingtao, HE Hongju.
Advances in Methods for the Degradation of Carotenoids
[J]. FOOD SCIENCE, 2017, 38(11): 308-317.
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| [11] |
WANG Xiaoping, SONG Jiangfeng, LI Dajing, LIU Chunquan.
Effect of Vacuum Microwave Drying on the Main Carotenoids of Pumpkin
[J]. FOOD SCIENCE, 2016, 37(21): 91-96.
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| [12] |
YUAN Ziyi, YIN Baofeng, DENG Lili, ZENG Kaifang.
Advances in Regulation of Pigment Metabolism in Postharvest Fruits and Vegetables
[J]. FOOD SCIENCE, 2016, 37(17): 236-244.
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| [13] |
LIU Xiaogeng, YUAN Lei, GAO Mei, HU Qiuhui, WANG Lifeng, LIU Qin.
Kinetics of Free Radical Scavenging Activity of Carotenoids and Effect of in Vitro Simulated Gastrointestinal Digestion on Their Radical Scavenging Capacity
[J]. FOOD SCIENCE, 2016, 37(11): 65-73.
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| [14] |
ZHU Mingming1, HE Jing1, FAN Mingtao1,*, WANG Shulin2.
Optimization of Conditions for Astaxanthin Cleavage by a Bacterial Carotenoid Cleavage Enzyme
[J]. FOOD SCIENCE, 2015, 36(8): 1-5.
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| [15] |
LI Dajing, XIAO Yadong, HE Meijuan, LIU Chunju, LIU Chunquan.
Carotenoid Content Change of Fresh Sweet Corn during Different Thermal Treatments
[J]. FOOD SCIENCE, 2015, 36(23): 78-82.
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