[1] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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[2] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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[3] |
ZHANG Huanhuan, GENG Yuhuan, LI Guoji, WANG Guoshu, YANG Junmei, XIE Jingming.
Effects of Wheat Germ on Physicochemical Properties and Antioxidant Activities of Chinese Traditional High-Salt Diluted Soy Sauce
[J]. FOOD SCIENCE, 2019, 40(4): 108-115.
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[4] |
ZHENG Mengxia, LI Huijuan, CHEN Shuna, ZHAO Zhen, LIU Xinqiu, LI Xinghui, CHEN Xuan.
Effect of Fermentation with Eurotium cristatum on Aroma Components of Tea Infusions
[J]. FOOD SCIENCE, 2019, 40(18): 223-228.
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[5] |
ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie.
Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts
[J]. FOOD SCIENCE, 2019, 40(17): 190-195.
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[6] |
WANG Xin, ZHANG Yuxiang, REN Tingting, ZHAO Qiannan, YUE Tianli, YUAN Yahong.
Isolation and Identification of Eurotium cristatum from Fuzhuan Tea and Its Application in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2019, 40(14): 172-178.
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[7] |
WANG Bin, YANG Dawei, LI Zongjun.
A Comparative Study on the Flavor Quality of Two Kinds of Dried Areca Nut
[J]. FOOD SCIENCE, 2019, 40(12): 245-252.
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[8] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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[9] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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[10] |
ZUO Jinhui, GONG Xiaoyan, DONG Yinmao, LI Li.
Research Achievements in Bioactive Components, Pharmacological Effects and Applications of Cordyceps militaris
[J]. FOOD SCIENCE, 2018, 39(21): 330-339.
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[11] |
EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng.
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
[J]. FOOD SCIENCE, 2017, 38(9): 138-142.
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[12] |
HUANG Hao,, ZHENG Hongfa, ZHAO Xi, YIN Xia, HUANG Huaisheng, SU Benwen,ZHONG Xinggang, HUANG Jian’an, LIU Zhonghua,.
Identification and Aflatoxin Production of ‘Golden Flora’ Fungi Isolated from Fu Tea Produced from Different Kinds of Tea
[J]. FOOD SCIENCE, 2017, 38(8): 49-55.
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[13] |
CHEN Weiling, ZHONG Peipei, WANG Yuanxing.
Antioxidant Activities and Identification of Bioactive Components of Cyclocarya paliurus Leaves by UPLC-QTOF-MS/MS
[J]. FOOD SCIENCE, 2017, 38(8): 122-128.
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[14] |
LU Jun, ZHANG Jiaqi, LUO Dan, WANG Jun, REN Yanyan, LI Zhonghai.
Antioxidant Activity of Methanol Extract and Its Fractions from Spine Grape (Vitis davidii Fo?x.) Peel
[J]. FOOD SCIENCE, 2017, 38(23): 87-93.
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[15] |
ZHU Xiaofang, YANG Kai, ZHAO Yuhong.
Comparison of Active Component Contents and Antioxidant Properties among Different Parts and Varieties of Flat European Hazelnut
[J]. FOOD SCIENCE, 2017, 38(19): 130-136.
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