[1] |
HU Yang, YAN Xing, WU Ling, LI Lijun, YANG Yuanfan, DU Xiping, WENG Shuyi, NI Hui, LI Qingbiao.
Variation of Naringin Content in Young Guanxi Honey Pomelo (Citrus grandis) Fruit
[J]. FOOD SCIENCE, 2021, 42(12): 159-165.
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[2] |
LI Rui, NI Hui, LI Ting, ZHANG Ting, LI Lijun, YANG Yuanfan, LI Qingbiao.
Aroma Characteristics and Volatile Components of Liquor from Fermented Guanxi Honey Pomelo (Citrus grandis (L.) Osbeck) Juice
[J]. FOOD SCIENCE, 2019, 40(12): 232-236.
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[3] |
LEI Yanlin, PENG Qiaomei, WU Hejun, DONG Zhiyun, YU Bingyang, SHEN Guanghui, ZHANG Zhiqing, LI Shanshan.
Preparation and Properties of Pomelo Peel Based Antimicrobial Films Containing Carvacrol
[J]. FOOD SCIENCE, 2018, 39(17): 248-254.
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[4] |
.
Phenolic Compositions and Antioxidant Capacity of the Fruit Pulp of Popular Pomelo Cultivars in Chongqing
[J]. FOOD SCIENCE, 2016, 37(12): 83-88.
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[5] |
LIU Yanyu1, GONG Lei1, ZHANG Yaohai1, SU Xuesu2, JIAO Bining1,3,4,*.
Effect of Home Processing on Triazophos Residues in Pomelo Tea
[J]. FOOD SCIENCE, 2015, 36(24): 209-213.
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[6] |
BAI Xiaoming, WANG Hua, ZENG Xiaofeng, TAN Anqun, GUO Li, QUAN Haihui, CHEN Zumou.
GC-MS Combined with Retention Indices for Identification of Numb-Taste Components in Liangpin Pomelo (Citrus maxima (Burm.) Merr. cv. Liangpin Yu) in Comparison with Zanthoxylum schinifolium Fruits
[J]. FOOD SCIENCE, 2015, 36(18): 103-107.
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[7] |
ZENG Xiaofeng1, BIAO Xiaoming1,2, GE Zhixing1, PENG Xuejiao1, WANG Hua1,3,*.
Optimization of Ultrasonic-Assisted Extraction of Cellulose from Pomelo Peel by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(14): 34-38.
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[8] |
HU Weirong, LIU Shunzhi, JIANG Yueling, LIN Yunyi, WANG Yulin, LI Bailing.
Characteristics of Granulated Juice Sacs of Red-Fleshed Sweet Pomelo
[J]. FOOD SCIENCE, 2015, 36(10): 233-238.
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[9] |
MA Ya-qin1,YE Xing-qian2,WU Hou-jiu1,WANG Hua1,SUN Zhi-gao1.
Effect of Ultrasound Treatment on the Stability of Phenolic Acids from Guanxi Pomelo Peel
[J]. FOOD SCIENCE, 2013, 34(19): 27-31.
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[10] |
LINZhen,LIJie,FANGShou-long,CHENTian-shun,CHENJian.
Analysis of Volatile Aroma Components in Pomelo Peel Tea by Headspace-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2012, 33(8): 256-259.
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[11] |
LIUShun-zhi,JIANGXue-bin,JIANGYue-ling,HUANGYong-ming,HUWei-rong.
Research Advance in Physiological Function of Fruit Extract and Comprehensive Utilization of Pomelo Fruits
[J]. FOOD SCIENCE, 2012, 33(13): 280-286.
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[12] |
MA Ya-qin1,YE Xing-qian2,WU Hou-jiu1,WANG Hua1,SUN Zhi-gao1.
Effect of Ultrasonic Treatment on Phenolic Acid Content and Antioxidant Capacity of Guanxi Pomelo Peel Extract
[J]. FOOD SCIENCE, 2011, 32(7 ): 25-29.
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[13] |
WENG Cong-ze,CAI Hui-nong,NI Hui,XIAO An-feng,LI Li-jun.
Bitterness Removal in Guanxi Pomelo Juice by Naringinase from Aspergillus niger DB056
[J]. FOOD SCIENCE, 2011, 32(11): 33-38.
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[14] |
HUANG Gao-ling1,2,NI Hui1,2,HU Yang1,2,GUO Fei-fei1,CAI Hui-nong1,2.
Optimization of Naringinase Treatment for Debittering of Citrus grandis (L.) Osbeck cv. Guanximiyou Juice
[J]. FOOD SCIENCE, 2010, 31(8): 70-73.
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[15] |
LUO Jun,GE Jing-wei,YANG Xiao-bo,LI Xiao-ding*.
Adsorption Kinetics of Modified Pomelo Peel Cellulose towards Lead Ions
[J]. FOOD SCIENCE, 2010, 31(3): 87-90.
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