| [1] |
LIU Meiying, CHI Ming, ZHANG Zhenwen.
Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems
[J]. FOOD SCIENCE, 2021, 42(3): 30-37.
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| [2] |
SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng.
Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision
[J]. FOOD SCIENCE, 2021, 42(18): 232-239.
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| [3] |
LU Haocheng, WEI Wei, CHENG Chifang, CHEN Wu, LI Shude, WANG Xiaojun, LIU Zongzhao, WANG Jun.
Analysis of the Phenolic Profiles of Five Blending Grape Varieties
[J]. FOOD SCIENCE, 2021, 42(16): 145-154.
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| [4] |
ZHONG Haowen, YANG Guoshun, CHEN Wenting, BAI Miao, TAN Jun.
Determination and Pollution Characteristics of 33 Pesticide Residues in Grapes by GC-QqQ-MS/MS with Stable Isotope Internal Standard
[J]. FOOD SCIENCE, 2021, 42(14): 263-269.
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| [5] |
DU Yuemei, HAN Hedan, GUO Zhuoyu, GAO Liping.
Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-Induced Apoptosis of Mouse Testicular Sertoli TM4 Cells
[J]. FOOD SCIENCE, 2020, 41(9): 98-104.
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| [6] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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| [7] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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| [8] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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| [9] |
ZHANG Jie, WANG Wenya, YUAN Qipeng.
Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins
[J]. FOOD SCIENCE, 2020, 41(4): 41-51.
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| [10] |
ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong.
Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes
[J]. FOOD SCIENCE, 2020, 41(4): 199-206.
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| [11] |
ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing.
Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics
[J]. FOOD SCIENCE, 2020, 41(24): 22-30.
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| [12] |
KANG Huifang, QIAO Yongjin, LIU Chenxia, ZHANG Yi, SUN Dapeng.
Inhibitory Effect of L-Cysteine against Alternaria alternata Rot of Grapes
[J]. FOOD SCIENCE, 2020, 41(23): 228-235.
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| [13] |
ZHONG Yuanyuan, LI Wenhui, LU Shiling, WANG Qingling, RAN Lidan, DONG Juan.
Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract (GSE) with (2-Hydroxypropyl)-β-Cyclodextrin (HP-β-CD) against Spoilage Bacteria in Lamb Tripe
[J]. FOOD SCIENCE, 2020, 41(15): 224-230.
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| [14] |
LI Junnan, NING Pengfei, REN Ruihua, YANG Jun, ZHANG Zhenwen.
Influence of Berry Shriveling on Grape and Wine Composition of ‘Cabernet Sauvignon’ in Southwest Shanxi Province of China
[J]. FOOD SCIENCE, 2020, 41(14): 239-246.
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| [15] |
YUN Shaojun, CHU Dongyang, HE Xingshuai, ZHANG Wenfang, FENG Cuiping.
Effects of Grape Seed Proanthocyanidins on Renal Iron Content, Oxidative Stress and Fas and Bax Gene Expression in Rats with Iron Overload
[J]. FOOD SCIENCE, 2020, 41(13): 106-111.
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