Study on the Functional Drink of Raspberry

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TANG Ying, JIA Shijie, JIANG Ying, HE Hongying, DONG Dan, WANG Jinling, ZHANG Jian. Preparation of Red Raspberry Leaf Tea and Comparison of Its Quality with Red Raspberry Leaves and Commercial Green Tea [J]. FOOD SCIENCE, 2021, 42(17): 34-42.

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CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling. Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification [J]. FOOD SCIENCE, 2021, 42(10): 241-248.

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YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian. A Review: Domain Fine Structure of Pectic Polysaccharides [J]. FOOD SCIENCE, 2020, 41(7): 292-299.

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RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling. Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 222-230.

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QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao. Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp [J]. FOOD SCIENCE, 2020, 41(15): 124-133.

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QI Yunfei, ZHANG Yiyao, TIAN Jingyu, MA Minghong, LI Meixuan, WANG Jinling. Structure, Physicochemical Properties and Adsorbability of Red Raspberry Pomace [J]. FOOD SCIENCE, 2020, 41(13): 46-52.

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LIU Lu, Lü Chunmao, MENG Xianjun, XIN Guang, LI Bin, ZHANG Liting. Effects of Different Thawing Methods on Processing Characteristics of Raspberry Juice [J]. FOOD SCIENCE, 2019, 40(7): 127-134.

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JIA Shijie, ZHANG Haihua, ZHANG Huan, LIU Chang, CHEN Sirui, TANG Linlin, WANG Jinling. JIA Shijie, ZHANG Haihua, ZHANG Huan, LIU Chang, CHEN Sirui, TANG Linlin, WANG Jinling [J]. FOOD SCIENCE, 2019, 40(20): 227-233.

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KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling. Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols [J]. FOOD SCIENCE, 2018, 39(3): 83-89.

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SU Xiaolin, XUE Hongkun, LIU Chenghai, ZHENG Xianzhe. Mechanistical Study of Microwave Puffing of Raspberry Fruit Chip [J]. FOOD SCIENCE, 2018, 39(19): 103-113.

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ZHANG Qiang, XIN Xiulan, YANG Fumin, CHEN Liang, ZHANG Xue, CHI Peng. Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation [J]. FOOD SCIENCE, 2016, 37(3): 6-11.

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