| [1] |
XU Jinghan, XU Jinzhao, KONG Xiangli, ZHANG Tianyang, FENG Xirui, WU Mingyue, TENG Guoxin, XU Xiaoxi.
Effect of Sucralose on Intestinal Microecology and Immunity of Mice
[J]. FOOD SCIENCE, 2021, 42(17): 153-162.
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| [2] |
YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu.
Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20
[J]. FOOD SCIENCE, 2018, 39(1): 118-123.
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| [3] |
LIU Jingbo, CHEN Jingjing, WANG Erlei, LIU Yanjun.
Separation of Anthocyanin Monomers from Blueberry Fruits through Chromatographic Techniques
[J]. FOOD SCIENCE, 2017, 38(2): 206-213.
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| [4] |
ZHANG Yanan, SUN Baoguo, SUN Jinyuan, SUN Xiaotao, HUANG Mingquan, LI Hehe.
Analysis of Volatile Compounds in 11 Kinds of Health Wines
[J]. FOOD SCIENCE, 2016, 37(16): 106-111.
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| [5] |
HUANG Zhiyong, CHEN Yan, FENG Hui, LIU Chao, JING Zan.
Determination of Sucralose in Drinks by Gas Chromatography with Electron Capture Detector (GC-ECD) after Derivatization with Acetic Anhydride
[J]. FOOD SCIENCE, 2016, 37(14): 203-206.
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| [6] |
MA Kongjun1, PAN Yanliang2, ZHANG Weihong1, XU Sumei1, GAO Chao1.
Optimizing the Saponification of Lutein Esters from Marigold Flowers
[J]. FOOD SCIENCE, 2015, 36(12): 7-11.
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| [7] |
SONG Fanfan1, ZHANG Kangyi1,*, ZHANG Weiwei2, HE Mengying1.
Preparation of Highly Purified Phosphatidylcholine by Ethanol Extraction and Alumina Column Chromatography
[J]. FOOD SCIENCE, 2015, 36(10): 6-10.
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| [8] |
ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3.
Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp
[J]. FOOD SCIENCE, 2014, 35(24): 105-109.
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| [9] |
WANG Xin-xin, LIU Fang, WANG Dao-ying, ZHU Yong-zhi, WU Hai-hong, BIAN Huan, XU Xiao-xi, XU Wei-min.
Identification and Characterization of Biogenic Amine-Producing Psychrophile Bacteria from Refrigerated Rabbit Meat
[J]. FOOD SCIENCE, 2014, 35(19): 128-132.
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| [10] |
GUZAILINUER·Aerken, LIU Ran, HOU Jun-feng, AISANJIANG·Aihaiti, GUAN Ming*.
Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
[J]. FOOD SCIENCE, 2014, 35(16): 160-164.
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| [11] |
ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*.
Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography
[J]. FOOD SCIENCE, 2014, 35(14): 1-4.
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| [12] |
WANG Yang，HAN Shuang，CAO Di，LIU Ju，ZHOU Yun-peng，XU Li-feng，CHEN Ye.
Preparation of High Purity Capsaicin Monomer by Reverse Phase C18 Column Chromatography
[J]. FOOD SCIENCE, 2013, 34(24): 65-68.
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| [13] |
LUO Kai，HU Jiang，HUANG Xiu-fang，WANG Hong-wei，KAN Jian-quan.
Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum
[J]. FOOD SCIENCE, 2013, 34(24): 88-91.
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| [14] |
LENG Yi-xin，LIU Xiao-cheng，SU Ji-guang，ZHANG Yun，WU Yu-zhen，HUANG Cheng-long，WAN Yi-dong.
Synthesis and Process Optimization of Sucralose-6-acetate
[J]. FOOD SCIENCE, 2013, 34(22): 106-110.
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| [15] |
LI Qian，WANG Mao-jian，ZHANG Jian，WANG Gong-ming，WANG Ying，HOU Zhi-gang，ZHAO Yun-ping，SUN Xiao-fei.
Optimized Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Codfish Skin
[J]. FOOD SCIENCE, 2013, 34(21): 198-203.
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