| [1] |
CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats
[J]. FOOD SCIENCE, 2021, 42(5): 193-200.
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| [2] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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| [3] |
WANG Xiaorui, QIU Hongling, WANG Shouli, ZHU Haihua, ZHOU Li, PING Yang, TAN Jing, WANG Yong, WANG Hui.
Preparation of Monoclonal Antibodies against Outer Membrane Protein K of Vibrio parahaemolyticus and Development of a Double Antibody Sandwich ELISA
[J]. FOOD SCIENCE, 2021, 42(4): 319-325.
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| [4] |
HE Mingyang, HONG Min, WANG Rikui, YU Zuixin, ZHU Li, ZHOU Lian, DENG Tujing.
Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing
[J]. FOOD SCIENCE, 2021, 42(17): 54-62.
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| [5] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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| [6] |
XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin.
Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability
[J]. FOOD SCIENCE, 2021, 42(13): 223-232.
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| [7] |
YANG Junping, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Changes of Lipid Oxidation and Volatile Substances in Dried Salted Eel during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(11): 221-228.
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| [8] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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| [9] |
QIAN Yuewei, XU Hanlin, LÜ Qiyan, CHEN Zhichao, TENG Hui, CHEN Lei.
Preparation and Stability of Calcium-Chelating Peptide and Its Absorption Characteristics in Caco-2 Cells
[J]. FOOD SCIENCE, 2020, 41(24): 1-8.
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| [10] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Biofilm Formation Ability of Escherichia coli O157:H7 on Stainless Steel Surface and Its Relationship with Bacterial Characteristics
[J]. FOOD SCIENCE, 2020, 41(22): 127-132.
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| [11] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
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| [12] |
HE Dan, KONG Yuting, SONG Hongbo, AN Fengping, HUANG Qun.
Identification and Bioactivity Evaluation of Anthocyanins from Passiflora edulis Sims Peel
[J]. FOOD SCIENCE, 2020, 41(11): 57-63.
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| [13] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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| [14] |
LIU Tingting, ZHAO Wenting, LIU Hongcheng, ZHANG Shanshan, CHEN Yuetong, WANG Dawei.
Effect of Chia Seed Peel Polysaccharide on Aggregate Stability of Emulsions
[J]. FOOD SCIENCE, 2020, 41(10): 29-37.
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| [15] |
FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing.
Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(10): 265-271.
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