| [1] |
WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui.
Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(11): 195-204.
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| [2] |
ZHANG Huanhuan, GAO Feihu, HUANG Taocui, ZENG Zhihong, ZHANG Ling, ZHANG Xuemei, LI Xue, LIANG Yexing.
Effects of Pretreatments on Lipid Concomitants Content in Cold Pressed Canola Oil
[J]. FOOD SCIENCE, 2020, 41(8): 57-61.
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| [3] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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| [4] |
YE Minqian, WU Fenghua, RUI Hongfei, CHEN Tong, LIU Xingquan.
Comparative Analysis of Major Characteristic Components of Tea Seed Oils (Camellia oleifera Abel.) from Different Geographic Regions
[J]. FOOD SCIENCE, 2020, 41(20): 222-226.
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| [5] |
HE Pan, XU Weili, MI Yaqing, HE Shenghua, LI Yang, TONG Yunjiao.
Preparation and Stability of Self-Assembled Casein Nanoparticles Containing α-Tocopherol
[J]. FOOD SCIENCE, 2018, 39(8): 176-181.
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| [6] |
GUO Xiaofeng, BI Yanlan, CHEN Jiali.
Antioxidant Activity and Loss of α-Tocopherol and Its Effect on the Total Oxidation Value of Edible Oils and Fats under Heating Conditions
[J]. FOOD SCIENCE, 2018, 39(20): 27-33.
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| [7] |
ZHOU Ye, FAN Wei, SONG Xiaobo, ZHANG Junpei, PEI Dong.
Effect of Walnut Skin Color and Its Removal by Blanching on the Quality of Pressed Walnut Oil
[J]. FOOD SCIENCE, 2018, 39(19): 24-28.
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| [8] |
LIU Xiaoli Peng Huanhuan, XIA Xiudong ZHOU Jianzhong LIU Yuan, ZHAO Jiangtao.
Effects of the Antioxidant α-Tocopherol on Lipid-Protein Systems from Crab Muscles
[J]. FOOD SCIENCE, 2018, 39(14): 51-56.
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| [9] |
CHEN Wenbin, YAN Wenjing, XU Xinglian, ZHANG Jianhao.
Preparation, Characterization and in Vitro Sustained Antioxidant Activity of α-Tocopherol-Loaded Chitosan Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(22): 216-223.
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| [10] |
CAO Jiangping1, LIU Shiwei 1, XIE Qilong2, YI Zonghui1, ZHOU Jimei1, ZHANG Yulong1.
Determination of α-Tocopherol in Goji Berries (Lycium barbarum) Using Dispersive Liquid-Liquid Microextraction Combined with High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(22): 122-125.
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| [11] |
XU Xianghua, ZHANG Xin, YU Ruixiang, FANG Xiaoming, DING Zhuoping.
Simultaneous Determination of Squalene, Tocopherols and Steradienes in Vegetable Oils by HPLC
[J]. FOOD SCIENCE, 2015, 36(16): 141-147.
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| [12] |
GUO Xiang-ying，LI Wei-qun，SUN Yi，XU Xing-lian，ZHOU Guang-hong.
Effect of Ultra High Pressure Processing on Lipid Oxidation in Chicken Breakfast Sausage during Chill Storage
[J]. FOOD SCIENCE, 2013, 34(16): 316-320.
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| [13] |
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Antioxidant Effects of α-Tocopherol, Ascorbyl Palmitate and Quercetin on Structured Lipid Containing Pinolenic Acid
[J]. FOOD SCIENCE, 2013, 34(1): 88-92.
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| [14] |
SHEN Pei-qiong，SUN Li-jun，ZHAO Xiang-yu，ZHAO Ya-ping.
Preparation of α-Tocopherol/β-Cyclodextrin Complex Using Supercritical Carbon Dioxide Impregnation Technology
[J]. FOOD SCIENCE, 2011, 32(8): 33-36.
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| [15] |
WANG Hua1,2，YANG Qi3,4，XUE Gang5.
Urea Inclusion for Separation of Gamma Linolenic Acid from Evening Primrose Oil: Optimization of Inclusion Parameters
[J]. FOOD SCIENCE, 2010, 31(8): 125-131.
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