[1] |
TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,.
New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(22): 299-305.
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[2] |
XUE Hongkun, LIU Chenghai, LIU Chai, XU Hao, QIN Qingyu, SHEN Liuyang, ZHENG Xianzhe.
A Comparative Study of the Optimization of Microwave Extraction of Anthocyanins from Blueberry by Response Surface Methodology and Genetic Algorithm-Artificial Neural Network
[J]. FOOD SCIENCE, 2018, 39(16): 280-288.
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[3] |
WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong.
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
[J]. FOOD SCIENCE, 2017, 38(7): 1-5.
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[4] |
YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing.
Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus
[J]. FOOD SCIENCE, 2016, 37(5): 102-107.
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[5] |
JIAO Yan, CHANG Ying, YU Shifeng, WANG Yan, BO Liying, ZHENG Xiqun.
Optimization of Extrusion-Assisted Extraction of Yellow Pigment from Corn Gluten Powder
[J]. FOOD SCIENCE, 2016, 37(16): 43-47.
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[6] |
ZHAO Li-li1, CAI Lu-xi2, YE Jing-xiong2, FENG Jie2, ZHAO Yu-ling2,*.
Microwave Extraction Assisted with the Surfactant Sodium Dodecyl Sulphate and Antioxidant Activity Evaluation of Total Flavonoids from Fingered Citron (Citrus medica var. sarcodactylis)
[J]. FOOD SCIENCE, 2014, 35(18): 47-51.
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[7] |
FAN Zhao-sheng, CHENG Jia, WANG Li-jun, LI Dan-dan, QIN Li, ZHANG Yan-ling*, DONG Alideertu, Tsogt.
Antioxidant Activity of Different Solvents Extracts from Flowers of Trollius ledebouri Reichb
[J]. FOOD SCIENCE, 2014, 35(17): 12-16.
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[8] |
ZHONG Ping,WANG Pin-pin.
Optimization of Microwave Extraction of Total Phenols from Magnolia Bark by Orthogonal Array Design
[J]. FOOD SCIENCE, 2013, 34(8): 82-84.
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[9] |
ZHANG Guang-wen,LI Ai-mei,GE Jing,OU Shi-yi.
Optimization of Ultrasound-Assisted Ethanol Extraction of Yellow Pigments from Leucosceptrum canum (Smith)
[J]. FOOD SCIENCE, 2013, 34(10): 27-30.
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[10] |
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Analysis of Volatile Components from Rapeseeds and Peanuts Using Improved Solvent-Free Microwave Extraction-Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2012, 33(22): 162-166.
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[11] |
WANG Jian-hui,HUANG Wan,LI Chi-ling.
Optimization of Extraction and Purification Process for Ursolic Acid
[J]. FOOD SCIENCE, 2012, 33(2): 124-126.
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[12] |
ZHAO Liang-zhong,LING Jing-jing,CHEN Ling-juan,LIU Jin-bing.
Inhibitory Effect of 4-Amino-3-Phenyl-1H-1,2,4-Triazole-5(4H)-Thione on Tyrosinase in Burdock
[J]. FOOD SCIENCE, 2012, 33(2): 258-261.
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[13] |
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Optimization of Microwave-assisted Extraction of Total Flavonoids from Chinese Date Seeds
[J]. FOOD SCIENCE, 2012, 33(16): 45-49.
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[14] |
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Optimization of Microwave Extraction of Polysaccharides from Flammulina velutipes Scraps by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(14): 55-59.
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[15] |
HU Meng-lin,YANG Jia-jia,DAI Tao,LI Hui*.
Comparative Study on Two Extraction Methods for Purple Sweet Potato Pigment
[J]. FOOD SCIENCE, 2011, 32(6 ): 247-249.
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