| [1] |
WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng.
Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(13): 158-165.
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| [2] |
YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang.
Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid
[J]. FOOD SCIENCE, 2021, 42(1): 243-249.
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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] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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| [5] |
YIN Pei, LOU Leyan, CHEN Honglin, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage
[J]. FOOD SCIENCE, 2019, 40(9): 41-47.
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| [6] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
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| [7] |
ZHOU Yufang, HU Jiankun, HAO Yunbin, XIANG Xingwei, YANG Huicheng, ZHENG Bin, XIAO Jinxing.
Kinetic Analysis of the Inhibitory Effect of 4-Hexylresorcinol and Ascorbic Acid on Polyphenoloxidase from Solenocera crassicornis
[J]. FOOD SCIENCE, 2019, 40(4): 69-74.
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| [8] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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| [9] |
CHU Ting, PENG Chang, GUO Liping.
Effect of MgSO4 Treatment on Bioactive Compounds and Antioxidant Activity in Broccoli Sprouts
[J]. FOOD SCIENCE, 2018, 39(11): 53-59.
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| [10] |
LI Cheng, ZHU Nannan, WANG Xing, XIE Jingwen, LIU Suqin.
Preparation of a NiO/g-C3N4 Composite Modified Electrode and Electrocatalytic Detection of Ascorbic Acid
[J]. FOOD SCIENCE, 2017, 38(16): 122-126.
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| [11] |
ZHOU Xinli, ZHANG Xiaomin, DAI Cheng.
Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot
[J]. FOOD SCIENCE, 2017, 38(12): 157-163.
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| [12] |
MA Yongqiang, WEI Jing, WANG Xin, LI Xiujuan.
Kinetics of Non-Enzymatic Browning Reaction from Ascorbic Acid Model System of Blueberry Juice
[J]. FOOD SCIENCE, 2016, 37(1): 109-113.
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| [13] |
FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*.
Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage
[J]. FOOD SCIENCE, 2015, 36(6): 187-191.
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| [14] |
BAO Tianli1, LIANG Yinli1,2,*, LI Wenping3, MU Lan2, GAO Dekai3.
Effect of Soil Type on Vitamin C Content and Activities of Related Enzymes in Cherry Tomato
[J]. FOOD SCIENCE, 2015, 36(5): 24-28.
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| [15] |
WANG Zhiying, GUO Liping, LI Qianqian, YANG Runqiang, GUO Qianghui, GU Zhenxin.
Changes in Main Physiological and Biochemical Metabolism in Cabbage Sprouts during Germination
[J]. FOOD SCIENCE, 2015, 36(3): 6-11.
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