| [1] |
GONG Lingxiao, CAO Wenyan, ZHANG Ying, ZHANG Huijuan, LIU Yingli, WANG Jing,.
Anti-α-Glucosidase Activities and Bioactive Components of Tibetan Hull-Less Barley Bran Extracts
[J]. FOOD SCIENCE, 2017, 38(6): 179-184.
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| [2] |
LI Pengcheng, PIAO Chunhong, ZHANG Lan, ZHANG Yu, LI Xiang, ZHAO Ziying, WANG Yuhua, LIU Junmei, YU Hansong.
Antidiabetic Effect and Mechanism of Flavonoids Extracted from Bunckwheat Hulls in Type 2 Diabetic Rats
[J]. FOOD SCIENCE, 2017, 38(5): 244-250.
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| [3] |
WANG Haili, LI Li, CHEN Mo, YANG Chunxiang, WANG Jing, YU Chen.
Gas Chromatography-Mass Spectrometry Method for Rapid Detection of Geraniol and α-Terpilenol in Ethylene-Vinyl Alcohol Copolymer Active Food Packaging Film
[J]. FOOD SCIENCE, 2017, 38(2): 306-310.
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| [4] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
[J]. FOOD SCIENCE, 2017, 38(2): 20-26.
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| [5] |
GE Shuangshuang, ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, ZHENG Hua, ZHANG Hong.
Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil
[J]. FOOD SCIENCE, 2017, 38(15): 127-134.
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| [6] |
Lü Pin, FAN Sufang, SONG Nan, WANG Luqi, SUN Yong, ZHAO Junxia, ZHANG Yan.
Iso-Suillin Inhibits VSMC Phenotypic Modulation via Repressing Ubiquitination-Mediated SM22α Degradation
[J]. FOOD SCIENCE, 2017, 38(15): 208-214.
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| [7] |
GE Shuangshuang, ZHANG Wenwen, LI Kun, FENG Ying, GAN Jin, ZHENG Hua, ZHANG Hong.
Separation and Purification of α-Linolenic Acid from Phyllanthus emblica L. Seed Oil by Silver Iron Complexation
[J]. FOOD SCIENCE, 2017, 38(14): 213-220.
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| [8] |
BAI Zhangzhen, ZHANG Yanlong, YU Rui, LI Jian, NIU Lixin.
Comparison of Different Extraction Methods for Seed Oil from the ‘Fengdan’ Peony Cultivar
[J]. FOOD SCIENCE, 2017, 38(1): 136-141.
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| [9] |
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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| [10] |
BI Yunfeng, JIANG Renfeng, HE Shu, REN Dayong, XU Linlin, SHEN Minghao.
D-Lactitol as a Substitute for Isopropyl-β-D-Thiogalactoside to Induce Recombinant Protein Expression
[J]. FOOD SCIENCE, 2016, 37(7): 128-133.
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| [11] |
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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| [12] |
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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| [13] |
SUN Yajun, WANG Liang, YAN Qiumin, LEI Bin, HU Zhongping, YE Guoguo, LUO Ling, QU Tingqi.
Optimization of Ultrasonic-Assisted β-Cyclodextrin Inclusion Complexation for Purifying α-Linolenic Acid from Sacha Inchi Oil
[J]. FOOD SCIENCE, 2016, 37(24): 68-73.
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| [14] |
LI Yun, WANG Fang, ZOU Wei, WANG Xuesong, CAI Hongyan, CHEN Xuan, SUN Wei, SHEN Wangyang.
Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin
[J]. FOOD SCIENCE, 2016, 37(21): 38-42.
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| [15] |
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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