Research Status of Function Factors and Health Food of Zizyphus Jujuba

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HU Jiayong, ZHANG Man, PI Jiangyi, PENG Qingzhi, FENG Hao, ZHOU Taohong. Quantitative and Qualitative Determination of Illicit Sildenafil in Health Foods by Surface Enhanced Raman Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 297-302.

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ZHANG Fangming, ZHENG Hui, ZHENG Tao, ZENG Yiqiong, FAN Yubing, LI Weizhen, ZHOU Nan, HE Jinxu, YANG Yong. Sleep-Improving Food and Medicinal Resources and Their Application in Health Foods: A Review [J]. FOOD SCIENCE, 2020, 41(23): 303-310.

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YAN Wenjie, DUAN Hao, LÜ Yanni, MA Aijin. Recent Development in the Application of Edible Fungi in Health Foods in China [J]. FOOD SCIENCE, 2020, 41(21): 296-302.

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MA Junmei, WANG Jing, SUN Wenyi, JIANG Jie, LI Qiang, FAN Sufang. Determination of 90 Nafils in Health Foods by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(14): 307-313.

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DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua. Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat [J]. FOOD SCIENCE, 2019, 40(19): 77-82.

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YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou. A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus [J]. FOOD SCIENCE, 2019, 40(16): 206-212.

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YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya. Comparison of the Nutritional Value of Shark Meat and Fin [J]. FOOD SCIENCE, 2019, 40(15): 184-191.

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WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui. Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes [J]. FOOD SCIENCE, 2019, 40(14): 283-288.

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WU Han, RUI Xin, LI Chunyang, XIA Xiudong, DONG Mingsheng. Improved Protein Nutritional Quality of Whole Oat Grains by Solid State Fermentation with Mixed Strains [J]. FOOD SCIENCE, 2018, 39(16): 168-175.

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LI Qing, JIN Runhao, JIANG Guozhe, QUAN Zhenyu, HAN Chunji. State of the Art of Registered Health Foods in China during 2006 to 2015 [J]. FOOD SCIENCE, 2017, 38(3): 292-298.

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BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping. Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus [J]. FOOD SCIENCE, 2017, 38(20): 83-89.

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