| [1] |
LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng.
Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice
[J]. FOOD SCIENCE, 2020, 41(23): 35-41.
|
| [2] |
LIU Jing, SUN Huijun, LI Mo, XIE Mengxi, WU Rina, WU Junrui.
Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Jinzhou Pickle
[J]. FOOD SCIENCE, 2019, 40(2): 73-78.
|
| [3] |
NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu.
Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar
[J]. FOOD SCIENCE, 2018, 39(19): 322-328.
|
| [4] |
GUO Gangjun, HU Xiaojing, XU Rong, MA Shangxuan, LONG Jiming, LI Haiquan.
Effects of Different Drying Methods on Nutritional and Functional Components and Amino Acid Composition of Moringa oleifera Leaves
[J]. FOOD SCIENCE, 2018, 39(11): 39-45.
|
| [5] |
ZHAO Zhenyu, LIU Pinghuai, MA Shasha, WANG Shenglin, LI Ang, LIU Jiguang, WANG Meng.
Botanical Characteristics, Chemical and Nutritional Composition and Pharmacological and Toxicological Effects of Medicinal and Edible Plant Millettia speciosa Champ.
[J]. FOOD SCIENCE, 2017, 38(9): 293-306.
|
| [6] |
ZHAO Renliang, XU Wei, WU Dan, JIANG Yihe, ZHU Qi.
Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials
[J]. FOOD SCIENCE, 2017, 38(21): 8-14.
|
| [7] |
Lü Haipeng, ZHANG Yue, CHEN Xinghua, CAI Liangsui, LIN Zhi.
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
[J]. FOOD SCIENCE, 2016, 37(20): 42-50.
|
| [8] |
DONG Yan, GAO Yugang, ZHAO Yan, HE Zhongmei, ZANG Pu, ZHANG Lianxue.
Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots
[J]. FOOD SCIENCE, 2016, 37(12): 110-116.
|
| [9] |
Lü Haipeng, LIANG Mingzhi, ZHANG Yue, WANG Libo, LIN Zhi.
Major Chemical Components and Antioxidant Activity in Tea Infusion of Tea Products Obtained from the Special Tea Germplasm ‘Zijuan’ Using Different Processing Technologies
[J]. FOOD SCIENCE, 2016, 37(12): 122-127.
|
| [10] |
LUO Liyong1,2, ZENG Liang1,2, LI Hongjun1,*.
Analysis of Biochemical Components of Leaves of Principal Tea Varieties in Chongqing Area
[J]. FOOD SCIENCE, 2015, 36(4): 119-125.
|
| [11] |
YANG Chengtao, SUN Liping, SUN Yun, ZHUANG Yongliang.
Chemical Composition and Antioxidant Capacity of Centennial Seedless Grape Skins from Four Main Producing Areas in Yunnan
[J]. FOOD SCIENCE, 2015, 36(22): 85-89.
|
| [12] |
TANG Hao, FANG Huachun, TANG Jingchi, LI Jianlong, ZHOU Bo, CAI Jiao.
Biochemical Basis of Regional Differences in Quality of Fenghuangdancong Oolong Tea
[J]. FOOD SCIENCE, 2015, 36(20): 168-173.
|
| [13] |
WU Han, XIAO Yu, LI Wei, RUI Xin, WANG Dan, XU Xiao, MA Yuxiao, HUANG Lu, DONG Mingsheng*.
Dynamic Changes in Biochemical Components during Fermentation of Sweet Fermented Oat
[J]. FOOD SCIENCE, 2015, 36(13): 114-118.
|
| [14] |
DUAN Xiao-feng, TANG Qian*, GUO Ya-dan, WANG Ting, GUO Xiang, LIU Han-zhang, LIU Hong.
Suitability for Processing Green Tea and Quality of Tea Leaves from Zhongcha 108, 302 and 102
[J]. FOOD SCIENCE, 2014, 35(7): 33-37.
|
| [15] |
GUO Li-min, ZHANG Ping, ZHANG Qian, LI Shi-ming.
Recent Advances in the Analysis, Extraction, Characterization and Biological Activities of Chemical Substances of Kunlun Chrysanthemum (Coreopsis tinctoria)
[J]. FOOD SCIENCE, 2014, 35(7): 298-303.
|
