Study on Extraction and Structure of Active Substances from Asparagus

[1]

CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan. Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection [J]. FOOD SCIENCE, 2021, 42(5): 321-331.

[2]

WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue. Etherification of Microcrystalline Cellulose for Application in Starch Films [J]. FOOD SCIENCE, 2021, 42(4): 65-71.

[3]

[4]

[5]

WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.

[6]

BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong. Effect of Suantangzi Sourdough on the Quality of Bread [J]. FOOD SCIENCE, 2021, 42(2): 135-142.

[7]

YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin. Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges [J]. FOOD SCIENCE, 2021, 42(17): 193-200.

[8]

MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong. Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms [J]. FOOD SCIENCE, 2021, 42(17): 307-316.

[9]

WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.

[10]

DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge. Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil [J]. FOOD SCIENCE, 2021, 42(15): 115-120.

[11]

SUN Linjun, ZHANG Hongzhi, FANG Taisong, WANG Yuan, LIU Yangtai, WANG Xiang, LI Hongmei, LI Daixi, DONG Qingli. A Review of the Biofilm Formation and Transfer of Listeria monocytogenes in the Food Environment and Prevention and Control Measures for It [J]. FOOD SCIENCE, 2021, 42(13): 289-299.

[12]

XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian. Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(13): 103-113.

[13]

[14]

HAO Xiaoli, Jirimutu, HE Jing. Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides [J]. FOOD SCIENCE, 2021, 42(11): 341-348.

[15]

YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing. Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network [J]. FOOD SCIENCE, 2021, 42(10): 284-289.

RichHTML