Progress in Nutrition and Functional Components of Loquat

[1]

WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.

[2]

GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.

[3]

SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun. Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats [J]. FOOD SCIENCE, 2021, 42(5): 187-192.

[4]

LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.

[5]

GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides [J]. FOOD SCIENCE, 2021, 42(3): 165-172.

[6]

CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.

[7]

[8]

ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes [J]. FOOD SCIENCE, 2021, 42(15): 106-114.

[9]

ZHAO Xiaona, ZHANG Yunyun, WANG Zengbin, SONG Xue, LU Zhoumin. Changes in Major Components and Tea Making Suitability of Loquat Leaves during Growth [J]. FOOD SCIENCE, 2021, 42(14): 202-208.

[10]

FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It [J]. FOOD SCIENCE, 2021, 42(10): 23-31.

[11]

SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu. Advances in Functional and Nutritional Properties of Starch-Lipid Complexes [J]. FOOD SCIENCE, 2020, 41(9): 238-245.

[12]

ZHANG Yanxia, XIE Chengmin, ZHOU Fen, ZHANG Ling, JIANG Jiwei, WANG Yueke, WANG Xichang. Evaluation of Muscle Nutritional Value and Differences in Main Flavor Substances of Pseudosciaena crocea in Two Cultivation Modes [J]. FOOD SCIENCE, 2020, 41(8): 220-227.

[13]

FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,. Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 303-307.

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[15]

ZHUANG Yang, CHEN Lu, TIAN Cheng, MO Kaiju, WANG Xingping. Determination and Partial Correlation Analysis of Nutrient Components and Texture Characteristics of Sufu [J]. FOOD SCIENCE, 2020, 41(3): 80-85.

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