Functional Component in Vegetables and Fruits

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LI Xiuping, OUYANG Jian, ZHOU Fang, HUANG Jian’an, LIU Zhonghua. Recent Advances in Research on Functional Components in Tea that Can Prevent Cardiovascular Disease [J]. FOOD SCIENCE, 2020, 41(21): 311-320.

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HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin. Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties [J]. FOOD SCIENCE, 2019, 40(24): 234-240.

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WANG Hong1, WU Qinan1,2,*, JIANG Zheng1, FAN Xiuhe1, GU Wei1, YUE Wei1. Effects of Different Drying Methods on Functional Component Contents and Antioxidant Activity of Euryale Semen [J]. FOOD SCIENCE, 2015, 36(7): 19-25.

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JIN Xin, ZANG Xixi, GE Yazhong, DENG Qianchun, GAO Qing, CHEN Peng, HUANG Fenghong. Recent Progress in Studies and Development of Anti-visual Fatigue Functional Foods and Their Functional Components [J]. FOOD SCIENCE, 2015, 36(3): 258-264.

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GONG Wei, GU Fengying, HE Fan, WANG Feng. Analysis of Characteristic Components from Hawthorn Tea [J]. FOOD SCIENCE, 2015, 36(20): 115-119.

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LIU Fengxia, WANG Miaomiao, ZHAO Youwei, XU Xiaoyun, PAN Siyi. Extraction of Functional Components from Moringa oleifera and Development of Moringa oleifera-Based Products [J]. FOOD SCIENCE, 2015, 36(19): 282-286.

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WEI Aichun, YANG Xiushi, YAO Yang, LIU Hao, QIN Peiyou, ZHAO Degang, LI Yi, REN Guixing. Progress in Research on Nutritional and Functional Components and Bioactivity of Quinoa (Chenopodium quinoa Willd.) [J]. FOOD SCIENCE, 2015, 36(15): 272-276.

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SHANG Shan, QIN Li-kang, YANG Xian-long, LI Bin-qin. Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay [J]. FOOD SCIENCE, 2014, 35(5): 81-84.

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