| [1] |
ZHOU Yang, LI Lu, LÜ Ying.
Effects of Roasting, Steaming and Extrusion on the Flavor and Bitterness of Quinoa
[J]. FOOD SCIENCE, 2020, 41(20): 263-269.
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| [2] |
LIU Zhijun, LIN Ling, LEI Zhengyan, ZENG Wenzhi, CHENG Fujian, LIN Quannü, YANG Jiangfan.
Effect of Theasaponin on Blood Glucose in Streptozocin-Induced Diabetic Rats
[J]. FOOD SCIENCE, 2020, 41(19): 179-184.
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| [3] |
WANG Xiaohong, LI Yuanyuan, DAI Yufeng, WANG Jingfeng, LI Zhaojie, XUE Changhu.
Mechanism of Improvement of Bone Mineral Density in Ovariectomy-Induced Osteoporotic Mice by Sea Cucumber Saponin
[J]. FOOD SCIENCE, 2019, 40(5): 124-129.
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| [4] |
CHEN Jiali, TAN Mengxia, ZOU Lisi, LIU Xunhong, CHEN Shuyu, SHI Jingjing, WANG Chengcheng, MEI Yuqi.
Saponins in Panacis japonici Rhizoma as Analyzed by UFLC-Triple TOF MS/MS
[J]. FOOD SCIENCE, 2019, 40(14): 249-258.
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| [5] |
HAN Fenli, HAN Fei, LI Aike, CHEN Xi, SONG Ge, FAN Liuping, YU Zhiquan.
Determination of Amino Acid Contents in Cereals and Ileal Digesta by Reversed-Phase High Performance Liquid Chromatography with AccQ-Tag Pre-column Derivatization Method
[J]. FOOD SCIENCE, 2018, 39(4): 165-170.
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| [6] |
LIU Liyuan, CHEN Min, ZHAO Haitian, YAO Lei.
Recent Advances in Understanding the Radioprotective Effect of Natural Products
[J]. FOOD SCIENCE, 2018, 39(17): 269-274.
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| [7] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
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| [8] |
GUANG Cui’e, ZHANG Hailing, WANG Junqing, Robert PHILLIPS.
Molecular Interactions between Renin and Its Inhibitor Saponins from Kochia scoparia Fruit
[J]. FOOD SCIENCE, 2017, 38(9): 8-13.
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| [9] |
LI Rong, YU Jun, JIANG Zitao, HUANG Xianyong.
Preparation of Umami Peptide by Microwave-Assisted Stepwise Enzymatic Hydrolysis of Perilla Seed Meal Protein
[J]. FOOD SCIENCE, 2017, 38(20): 169-175.
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| [10] |
Lü Pin, FAN Sufang, ZHAO Yong, SUN Yong, ZHANG Yan, MA Aijin,.
Rapid Screening and Confirmation of Plant-Derived Ingredients in Beverage by High Performance Liquid Chromatography-Ion Trap-Time of Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(16): 245-250.
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| [11] |
RUI Hongfei, ZHANG Xiaoyu, LIU Xingquan*, WU Fenghua, WANG Zhuoran, LI Kaili.
Simultaneous Determination of Free Amino Acids and Biogenic Amines in Chinese Rice Wine by RP-HPLC with Pre-Column Phenylisothiocyanate (PITC) Derivatization
[J]. FOOD SCIENCE, 2016, 37(8): 159-163.
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| [12] |
KUANG Hui, LI Liangliang, Lü Changshan, WANG Jinling,*.
Determination of Organic Acids in Six Varieties of Red Raspberry Fruits Grown in Northeast China by RP-HPLC Method
[J]. FOOD SCIENCE, 2016, 37(22): 126-130.
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| [13] |
TIAN Lu, WANG Liping.
Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
[J]. FOOD SCIENCE, 2016, 37(19): 197-203.
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| [14] |
GUANG Cuie, WANG Shiqiang, SANG Shangyuan, ZHANG Hailing, YANG Hongfei, CHENG Shuiyuan.
Variability of Transepithelial Transport of Soyasaponins Ⅰ and Ⅱ Using a Caco-2 Cell Monolayer and a Rat Intestinal Model
[J]. FOOD SCIENCE, 2016, 37(11): 174-179.
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| [15] |
LI Wenping1, LIANG Yinli1,2,*, BAO Tianli3, MU Lan2, GAO Dekai1.
Responses of Total Flavonoids and Total Saponins Contents in Fruits and Leaves of Balsam Pear to Soil Moisture and Their Correlations
[J]. FOOD SCIENCE, 2015, 36(8): 134-138.
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