| [1] |
JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong.
Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties
[J]. FOOD SCIENCE, 2021, 42(8): 67-73.
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| [2] |
BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao.
Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients
[J]. FOOD SCIENCE, 2021, 42(15): 81-88.
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| [3] |
PENG Yingqi, YUAN Dongyin, LIN Ling, GONG Zhihua, SUN Hongbo, WANG Heng, WANG Songbai, XIAO Wenjun.
Influence of Epigallocatechin Gallate on the Regulation Effect of L-Theanine on Serum and Intestinal Free Amino Acids in Mice
[J]. FOOD SCIENCE, 2020, 41(19): 154-160.
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| [4] |
LI Chunyi, WANG Qiming, TANG Yuwan, ZHANG Yuhao, ZHAO Jichun, MING Jian.
Effects of Heat Treatment on Interaction between Gliadin and Rutin and Rheological Properties of Emulsion Stabilized with Their Complex
[J]. FOOD SCIENCE, 2020, 41(18): 27-34.
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| [5] |
ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei.
Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles
[J]. FOOD SCIENCE, 2020, 41(10): 47-52.
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| [6] |
REN Shuncheng, SUN Xiaosha.
Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch
[J]. FOOD SCIENCE, 2018, 39(2): 25-30.
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| [7] |
DU Cheng CUI Xiaodong WANG Zhuanhua.
Primary Structure Identification of Rutin-Hydrolyzing Enzyme and Its Expression in Insect System
[J]. FOOD SCIENCE, 2018, 39(14): 91-98.
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| [8] |
SHEN Songli, YANG Jian, SHEN Yanfei, TANG Zehui, CHEN Meilan,.
Determination of Scopoletin, Rutin, and Quercetin in Noni (Morinda citrifolia) Fruit Powder by Ultrasonic Extraction Coupled with High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(6): 191-196.
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| [9] |
SONG Jie, HOU Chengli, WANG Zhenyu, YU Qunli, ZHANG Dequan.
Relationship Between Raw Mutton Quality and Instant-Boiled Mutton Quality from Sheep at Different Months of Age
[J]. FOOD SCIENCE, 2017, 38(5): 154-159.
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| [10] |
YI Cuiping, REN Mengying, ZHOU Sumei, YANG Youwang, TONG Litao, YU Jian.
Effect of Pure Culture Fermentation on Qualities of Rice Noodle
[J]. FOOD SCIENCE, 2017, 38(4): 20-25.
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| [11] |
SUN Jianrui, WANG Dahong, QIU Zhijun, YUAN Jiangfeng.
Simultaneous Extraction Purification of Forsythoside A, Rutin and Phillyrin from Forsythia suspensa Leaves
[J]. FOOD SCIENCE, 2017, 38(14): 200-205.
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| [12] |
YANG Xia, FENG Feng, LIU Lizhen, CHEN Zezhong.
Simultaneous Determination of Four Active Compounds in Sea Buckthorn Three Different Geographic RegionsHigh Performance Capillary Zone Electrophoresis
[J]. FOOD SCIENCE, 2017, 38(14): 144-150.
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| [13] |
CHEN Jianzhong, GE Shuilian, YANG Mingjian, ZHANG Yuan.
Determination of Gardenia Yellow in Instant Noodle by Accelerated Solvent Extraction and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(10): 208-212.
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| [14] |
HU Haiyang, CHEN Hongyan*.
Electrochemical Method for the Determination of Rutin in Buckwheat Tea
[J]. FOOD SCIENCE, 2015, 36(8): 115-119.
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| [15] |
YANG Peng, LI Yanqin*.
Inhibitory Effect of Flavonoids and Fagopyritols from Buckwheat on Pancreatic Lipase
[J]. FOOD SCIENCE, 2015, 36(11): 60-63.
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