| [1] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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| [2] |
LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong.
Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
[J]. FOOD SCIENCE, 2021, 42(6): 150-156.
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| [3] |
WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui.
Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(5): 39-45.
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| [4] |
ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao.
Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(14): 16-23.
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| [5] |
CAO Yuxi, WU Zufang, WENG Peifang.
Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage
[J]. FOOD SCIENCE, 2021, 42(11): 78-85.
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| [6] |
KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan.
Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2020, 41(8): 91-99.
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| [7] |
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei.
Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
[J]. FOOD SCIENCE, 2020, 41(18): 188-195.
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| [8] |
NIU Yuqi, MA Xiaofei, LI Hui, ZHANG Jingxuan, GAO Wenhui.
Rapid Determination of Nine Inedible Pigments in Capsanthin by QuEChERS Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 311-316.
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| [9] |
LOU Leyan, CHEN Hongji, YIN Pei, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid
[J]. FOOD SCIENCE, 2019, 40(9): 220-227.
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| [10] |
CAI Ming, CHEN Si, LUO Shaolei, YANG Kai, SUN Peilong.
Comparison of Membrane Separation and Alcohol Precipitation for the Separation of Crude Polysaccharides from Hericium erinaceus
[J]. FOOD SCIENCE, 2019, 40(9): 83-90.
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| [11] |
JIANG Zhumao, YANG Baoyu, LU Jing, PANG Xiaoyang, WU Zheng, YUE Yuanchun, WANG Tong, Eman Saad RAGAB, ZHANG Shuwen, Lü Jiaping.
High-Efficiency Separation of Goat Milk Casein and Other Components Using Ceramic Membrane Technology
[J]. FOOD SCIENCE, 2019, 40(23): 130-136.
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| [12] |
TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,.
New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(22): 299-305.
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| [13] |
ZHAO Xu, ZHANG Xinke, CHEN Xinjun, ZHANG Shanshan, HE Fei.
Phenolics in Wines II: Progress in Research on Copigmentation and Bioactivities
[J]. FOOD SCIENCE, 2019, 40(17): 284-294.
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| [14] |
KONG Weibao, YANG Yang, CHEN Dong, WANG Yang, DA Wenyan, NIU Shiquan.
Identification of a Carotenoid-Producing Strain and Optimization of Fermentation Medium
[J]. FOOD SCIENCE, 2018, 39(24): 108-115.
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| [15] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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