[1] |
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao.
Antioxidant Properties of Five Phycocyanins with Different Purities
[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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[2] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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[3] |
SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,.
Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 206-212.
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[4] |
WANG Wei, HE Tianyu, ZHAO Xinying, XI Xingjun, LAN Tao, DU Ning, ZHANG Jinghua.
Preparation and Characterization of Highly Pure Flax Lignan from Flaxseeds
[J]. FOOD SCIENCE, 2019, 40(8): 149-154.
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[5] |
CHEN Tong, CHEN Xinyu, GU Hang, LU Daoli, CHEN Bin.
Detection of Adulterated Camellia Oil Using Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 275-279.
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[6] |
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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[7] |
YANG Hui, CHEN Dejing, XIA Donghui, XIN Xi, CHEN Haitao, JIN Wengang.
Adulteration and Purity Detection of Chinese Giant Salamander Meat Powder Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(10): 331-336.
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[8] |
SU Jianyu, MEI Guodong, FANG Liming, HUANG Yanbo.
Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica
[J]. FOOD SCIENCE, 2017, 38(17): 151-157.
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[9] |
WANG Wenhua, REN Yue, WANG Yuqi, QU Yanfeng, JIANG Lianzhou, YU Dianyu, WANG Liqi.
Optimization and Kinetics of Hydrogenation of Soybean Oil in Supercritical CO2
[J]. FOOD SCIENCE, 2017, 38(12): 177-183.
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[10] |
ZHANG Yanmei, TANG Haoguo, JIAO Runling, YANG Tongxiang, XIANG Jinle, LIU Qiong.
Optimization of Ultrafiltration Separation of Flavonoid from Ampelopsis grossedentata and Its Bacteriostatic Activivity
[J]. FOOD SCIENCE, 2016, 37(6): 89-94.
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[11] |
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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[12] |
ZHOU Xiujin, LU Hua, SHAO Honghong, ZHANG Jing, YANG Saijun.
Investigation of the Specific Activity Values of 134Cs and 137Cs in Import Squid at Zhoushan Ports
[J]. FOOD SCIENCE, 2016, 37(14): 189-192.
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[13] |
ZHOU Ying, GAO Xiaofeng, ZHOU Jing, HUO Guicheng*.
Optimization of Fermentation Medium of Lactococcus lactis for Only L-Lactate Production
[J]. FOOD SCIENCE, 2015, 36(9): 84-88.
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[14] |
ZHANG Qing’an1, FAN Xuehui1,2, MOU Zhaoli3, SONG Yun1, TANG Rongzhen1.
Effect of Supercritical CO2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins
[J]. FOOD SCIENCE, 2015, 36(6): 1-5.
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[15] |
CAO Lili, PANG Min, WU Xuefeng, PAN Lijun, JIANG Shaotong*.
Purification of Low-Calorie Structured Lipids by Molecular Distillation
[J]. FOOD SCIENCE, 2015, 36(6): 6-11.
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