| [1] |
WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu.
Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(9): 123-129.
|
| [2] |
ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang.
Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits
[J]. FOOD SCIENCE, 2019, 40(2): 18-24.
|
| [3] |
DU Jin, ZHANG Xiaoqing, ZHANG Aijun, SI Xiaoguang, WANG Shuxun, CAO Junrui.
Optimization of Extraction Process for S-Adenosyl-L-Methionine from Saccharomyces cerevisiae by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(18): 295-301.
|
| [4] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
|
| [5] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
|
| [6] |
SONG Jiamin, WANG Hongfei, SUN Meng, WANG Kaikai, XU Feng, SHAO Xingfeng, LI Hesheng.
Optimization of Extraction and Antioxidant Activity of Polysaccharides from Cordyceps cicadae by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 275-281.
|
| [7] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
|
| [8] |
GUO Gangjun, HU Xiaojing, MA Shangxuan, XU Rong, YAN Li, ZOU Jianyun.
Extraction, Composition Analysis and Functional Properties of Protein Isolate from Hydraulic Expeller-Pressed Macadamia Nut Meal
[J]. FOOD SCIENCE, 2017, 38(18): 266-271.
|
| [9] |
SUN Junliang, DU Hanmei, LIANG Xinhong, JIAO Zhonggao, RAN Junjian, HE Hongju, ZHU Mingming.
Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(14): 270-275.
|
| [10] |
DENG Yejun , HUANG Lixin , ZHANG Caihong , XIE Pujun , ZHANG Qiong , DING Shasha.
Optimization of Extraction, Physicochemical Properties and Antioxidant Ability of Chaenomeles speciosa (Sweet)
Nakai Seed Oil
[J]. FOOD SCIENCE, 2017, 38(10): 229-235.
|
| [11] |
WANG Jinhua, DU Chao, LIANG Chen, MA Lizhi, ZENG Jia.
Extraction and Antioxidant Activity of Polysaccharides from Guichang Kiwifruit-
[J]. FOOD SCIENCE, 2016, 37(20): 19-23.
|
| [12] |
WANG Zhanyi, ZHANG Lihua, WANG Yuhai, DAI Bo, ZHENG Dandan, WANG Fei.
Optimization of Enzymatic Extraction of Polysaccharides from Pomegranate Seeds with Mixed Enzymes
[J]. FOOD SCIENCE, 2016, 37(18): 19-25.
|
| [13] |
RONG Chenxi, ZHANG Xiuling, LI Tiezhu, HU Jimei, ZHANG Jie, LI Zhuolin.
Optimization of Microwave-Assisted Extraction of Proanthocyanidins from Rosa davurica Pall. Seeds by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(18): 41-46.
|
| [14] |
FENG Xiaoxiao, SU Yingjie, WU Mengyue, WU Mengyang, YANG Jing, LI Meiping, ZHANG Shengwan.
Extraction Optimization and Functional Properties of Protein Isolates from Elaeagnus mollis Seed Kernels
[J]. FOOD SCIENCE, 2016, 37(16): 29-35.
|
| [15] |
LI Jiaqiao, YU Xiuliang, ZENG Linhui, DENG Zeyuan, LI Hongyan.
Response Surface Methodology for Optimization of Ultrasonic-Assisted Extraction of Proanthocyanidins from Lotus Seed Pot
[J]. FOOD SCIENCE, 2016, 37(12): 40-45.
|
