[1] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[2] |
QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*.
Extraction and Aroma Composition of Laurel Leaf Oleoresin
[J]. FOOD SCIENCE, 2016, 37(22): 119-125.
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[3] |
ZHANG Jie1,2, DENG Xu2, SHAO Chengbin1,2,*, YU Yang2, LIANG Chong2.
Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2015, 36(24): 46-50.
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[4] |
LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli.
Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil
[J]. FOOD SCIENCE, 2015, 36(20): 79-85.
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[5] |
GU Renyong, YANG Wangen, YU JiGU Renyong, YANG Wangen, YU Ji.
Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(10): 76-80.
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[6] |
ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan.
Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS
[J]. FOOD SCIENCE, 2014, 35(8): 275-278.
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[7] |
GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*.
Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
[J]. FOOD SCIENCE, 2014, 35(2): 41-46.
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[8] |
HE Jiao,ZHANG Zheng-mao*,YAN Wen,WANG Tian,LIU Yu-xiu.
Optimization of Supercritical CO2 Extraction and Fatty Acid Composition of Wheat Embryo Oil
[J]. FOOD SCIENCE, 2013, 34(8): 85-87.
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[9] |
LIU Jie-chao,ZHANG Chun-ling,LIU Hui,ZHENG Xiao-wei,WANG Si-xin,JIAO Zhong-gao.
Supercritical CO2 Extraction and Bioactivity of Polyphenols from Chinese Jujube Seeds
[J]. FOOD SCIENCE, 2013, 34(22): 64-69.
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[10] |
YANG Hu,GAO Guo-qiang.
Gas Chromatographic-Mass Spectrometric Analysis of Essential Oil Extracted by Supercritical CO2 from Flowers of Elaeagnus angustifolia L.
[J]. FOOD SCIENCE, 2013, 34(14): 152-156.
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[11] |
LIU Zhen-chun,FAN Guo-ting,SU Tong,FENG Jian-guo,YU Yang.
Optimization of Supercritical CO2 Extraction of Lignans from Flax Seed Using Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(10): 82-85.
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[12] |
MAO Wen-ying,LIU Li,ZHANG Yan-yan,YAO Wan-ying,LI Shu-bin,MA Wen-juan,ZHAO Xiao,SUN Bo.
Supercritical CO2 Extraction of Horseradish Essential Oil and Its Application in Soy Sauce
[J]. FOOD SCIENCE, 2012, 33(2): 98-101.
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[13] |
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Optimization and Kinetic Study of Supercritical CO2 Extraction of Volatile Oil from Fructus Amomi Rotundus
[J]. FOOD SCIENCE, 2012, 33(14): 60-63.
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[14] |
YU Rui,WANG Juan,HUANG Hui-hua.
Optimization of Supercritical CO2 Extraction of Tea Flowers by Response Surface Methodology and
Chemical Composition Analysis of Tea Flower Extract
[J]. FOOD SCIENCE, 2012, 33(12): 102-107.
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[15] |
ZHANG Hai-tao,ZHANG Wen-cheng,ZHENG Ren-juan.
Optimization of Supercritical Carbon Dioxide Extraction of Antioxidant Components from Rosemary Leaves Using Response Surface Methodology
[J]. FOOD SCIENCE, 2011, 32(12): 64-67.
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