| [1] |
KONG Ying, WANG Huan, LANG Lixin, DOU Xiaoying, BAI Jinrong.
Analysis of the Contents of 13 Intrinsic Free Sugars in Different Lily Samples
[J]. FOOD SCIENCE, 2021, 42(10): 249-254.
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| [2] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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| [3] |
WANG Xinyu, WANG Rongrong, WANG Ting, YANG Lüzhu, LIU Jie, LI Huan, ZHANG Qun, SHAN Yang, DING Shenghua.
Principal Component Analysis and Cluster Analysis for Evaluating the Free Amino Acid Composition of Inner and Outer Lily Bulb Scales from Different Cultivars
[J]. FOOD SCIENCE, 2020, 41(12): 211-220.
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| [4] |
LIU Wei, ZHANG Qun, LI Zhijian, BIAN Jianming, HUANG Lühong, ZHU Xiangrong, SHAN Yang.
Principal Component Analysis and Cluster Analysis for Evaluating Free Amino Acids of Different Cultivars of Daylily Buds
[J]. FOOD SCIENCE, 2019, 40(10): 243-250.
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| [5] |
KAN Juan, WAN Bing, XIE Wangjing, CHEN Cuicui, LIU Jun, JIN Changhai.
Membrane Lipid Peroxidation during Browning of Lily Bulbs
[J]. FOOD SCIENCE, 2019, 40(1): 9-15.
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| [6] |
LI Yanli, DING Shenghua, GAO Wei, XIE Qiutao, LI Gaoyang.
Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb
[J]. FOOD SCIENCE, 2018, 39(17): 53-60.
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| [7] |
LIU Haimei, AN Xiaoyu, CHEN Jing, WANG Jing, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun.
Optimization of the Maillard?Reaction Conditions of?Enzymatic Hydrolysate of Oyster and Nutritional Evaluation of Maillard Reaction Products
[J]. FOOD SCIENCE, 2017, 38(16): 178-182.
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| [8] |
LI Ruiqin, YU Anfen, BAI Bin, XU Rui, DING Wenjiao.
Potential Health and Ecological Risks of Accumulation of Cadmium, Lead and Mercury in Soil-Edible Lily Systems
[J]. FOOD SCIENCE, 2016, 37(5): 186-191.
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| [9] |
YAO Yaming, PENG Jing, LIU Tan, CHEN Jikun, MEI Weiyun, PAN Leiqing, TU Kang.
Effect of Chitosan Treatment Combined with Nano-Packaging on Quality and Physiological Changes of Daylily
[J]. FOOD SCIENCE, 2016, 37(20): 282-286.
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| [10] |
LI Xia, LI Yong-cai*, BI Yang, MA Yan-qing.
Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(4): 16-20.
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| [11] |
LI Jian-peng, HU Lin-gang, LI Yong-cai*, BI Yang, GE Yong-hong, WANG Yi.
Controlling Effects of Preservative Blends on Blue Mold of Lily Bulb
[J]. FOOD SCIENCE, 2014, 35(3): 71-75.
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| [12] |
XIAO Xia, WU Xiong, HE Chun-lian*.
Hypoglycemic Effect of Lily Polysaccharides in Type Ⅰ Diabetic Rats
[J]. FOOD SCIENCE, 2014, 35(1): 209-213.
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| [13] |
YAN Lin-mao1，GUO Yu-long1，ZHANG Yan-long1,*， NIU Li-xin2， JIN Lei2.
Phenolic Contents and Antioxidant Activity of Lily Flower Petals
[J]. FOOD SCIENCE, 2013, 34(7): 51-55.
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| [14] |
WANG Peng，TIAN Chun-lian，LIU Xiao-pan.
Ultrasonic Extraction of Lycorine and Galanthamine from Red Spider Lily Bulb (Lycoris radiate)
[J]. FOOD SCIENCE, 2013, 34(20): 77-81.
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| [15] |
PAN Nian-long，WANG Xiao-rong，WU Kai，ZENG Fan-kun.
Aroma Components Analysis of Daylily Dried by Heat Pump
[J]. FOOD SCIENCE, 2013, 34(18): 258-262.
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