| [1] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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| [2] |
YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei.
Phenolic Compounds and Antioxidant Activity of Jujube Honey
[J]. FOOD SCIENCE, 2021, 42(3): 150-157.
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| [3] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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| [4] |
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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| [5] |
WANG Lefei, GU Shaobin, WU Ying.
Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2020, 41(24): 155-161.
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| [6] |
REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina.
Sensomics Characterization of the Key Odorants in Jujube Brandy
[J]. FOOD SCIENCE, 2019, 40(4): 199-205.
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| [7] |
ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao.
Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals
[J]. FOOD SCIENCE, 2019, 40(13): 203-207.
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| [8] |
CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao.
Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging
[J]. FOOD SCIENCE, 2019, 40(10): 285-291.
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| [9] |
HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui.
Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging
[J]. FOOD SCIENCE, 2018, 39(6): 194-199.
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| [10] |
YIN Xiaojie, CHEN Gang, JIAN Suping, ZHENG Shudan, HUANG Lishan, SHI Jianxin.
Effects of Diammonium Phosphate on the Fermentation Performance and Volatile Composition of Jujube Wine
[J]. FOOD SCIENCE, 2018, 39(4): 132-137.
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| [11] |
AO Changwei, Lü Shan, WU Xiangju, ZHAO Zhihui, LIU Mengjun.
Analysis of Aroma Components from Jujube Flowers and Honey
[J]. FOOD SCIENCE, 2018, 39(20): 182-189.
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| [12] |
ZHANG Shuping, ZHANG Xiaokang, YUAN Xue, MA Huiling.
Effect of 1-Methylcyclopropene on Preservation and Postharvest Physiology of Early-Middle Maturing Table Jujube
[J]. FOOD SCIENCE, 2018, 39(13): 272-279.
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| [13] |
CAI Tianjiao, WANG Ruizhen, WEI Junhui, XUE Yuan, LEI Hongjie, XU Huaide.
Protective Effects of Betulinic Acid and Total Triterpenic Acids from Red Jujubes on Alcoholic Liver Injury in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 191-195.
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| [14] |
SHAO Peilan, XU Ming, GUO Xiaodan, ZHENG Anran, ZHOU Huapei, LI Wantao.
Protective Effect of Chinese Red Jujube Pigment on Vascular Endothelial Cell Injury Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2017, 38(9): 173-178.
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| [15] |
LI Shuping, QIU Shiqi, WU Wanqin, ZHANG Ying, LI Shanshan, LI Meiping, ZHANG Shengwan.
Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(4): 187-191.
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