| [1] |
WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling.
Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples
[J]. FOOD SCIENCE, 2021, 42(9): 177-183.
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| [2] |
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang.
The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing
[J]. FOOD SCIENCE, 2021, 42(9): 7-14.
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| [3] |
XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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| [4] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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| [5] |
CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing.
Recent Advances in Research the Bitterness of Coffee
[J]. FOOD SCIENCE, 2020, 41(9): 285-293.
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| [6] |
LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian.
Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(4): 80-85.
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| [7] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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| [8] |
HUANG Fang, LIU Wenhui, WU Yi, YAN Yali, RUAN Zheng.
Chlorogenic Acid Attenuates Cadmium-Induced Intestinal Injury in Rats
[J]. FOOD SCIENCE, 2018, 39(17): 187-191.
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| [9] |
BAN Qingfeng, WANG Qingguo, PENG Yong.
Effect of 1-Methylcyclopropene and Shelf Temperature on Phenolics of ‘Jonagold’ Apple after Harvest
[J]. FOOD SCIENCE, 2018, 39(13): 258-265.
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| [10] |
WANG Liqun, LIU Shuo, YANG Chunxian, ZHANG Xinyi,YAO Shixiang, DENG Lili, ZENG Kaifang.
Mechanism of Browning in Different Parts of Fresh-Cut Sweet Potato
[J]. FOOD SCIENCE, 2018, 39(1): 285-290.
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| [11] |
ZHU Yanping, YANG Licong, LIN Lezhen, GAN Shuxiang, ZHENG Guodong.
Effect of Caffeine and Chlorogenic Acid on Body Weight, Lipid Accumulation and the Expression of Lipid Metabolism-Related Genes in High-Fat Diet-Fed Mice
[J]. FOOD SCIENCE, 2017, 38(9): 162-167.
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| [12] |
LI Yingchang, YANG Zhongyan, WANG Yali, HUI Lijuan, TANG Yiwei, LI Jianrong.
Effects of Individual Polyphenols Extracted from Blueberry Leaves on the Thermal Decomposition of Trimethylamine Oxide (TMAO) in TMAO-Fe(Ⅱ) Model System
[J]. FOOD SCIENCE, 2017, 38(5): 45-53.
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| [13] |
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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| [14] |
ZOU Kai, LIU Zebo, CHEN Jiguang, YIN Zhongping, SHANGGUAN Xinchen, XU Xiaoxiang.
Induction and Culture of Stevia rebaudiana Bertoni Hairy Roots and Effect of Methyl Jasmonate on the Accumulation of Chlorogenic Acids
[J]. FOOD SCIENCE, 2017, 38(12): 89-95.
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| [15] |
CHEN Kang, OH Young Joo, LI Hongjun, TAE Seok Kim, HE Zhifei, IK Hyun Yeo.
Development of Honeysuckle Herbal Tea by Fermentation with Lactobacillus plantarum
[J]. FOOD SCIENCE, 2016, 37(3): 131-136.
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