[1] |
ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng.
Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs
[J]. FOOD SCIENCE, 2021, 42(7): 98-105.
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[2] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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[3] |
HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong.
Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu
[J]. FOOD SCIENCE, 2021, 42(2): 74-82.
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[4] |
FENG Huawei, YAN Pingping, AI Haixin, LI Sijia, MA Lidan, LIU Hongsheng.
Comparison and Application of RNA Extraction Methods for Detection of Hepatitis A Virus in Food Samples
[J]. FOOD SCIENCE, 2019, 40(6): 325-330.
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[5] |
LI Ying, HUANG Dechun, CHEN Guitang, AI Zonghua, JIANG Siqi, KANG Yixin, GAO Shijing.
Polysaccharides from Laminaria japonica: Optimization of Different Extraction Processes and Comparison of Physicochemical Properties and Antitumor Activity
[J]. FOOD SCIENCE, 2019, 40(6): 289-295.
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[6] |
CHEN Hao, ZHONG Junzhen, HUANG Zonglan, XIONG Yang, ZHONG Yejun, LIU Chengmei.
Comparison of Functional Properties of Macadamia (Macadamia integrifolia) Proteins Prepared by Three Different Methods Related to Their Conformation
[J]. FOOD SCIENCE, 2019, 40(4): 62-68.
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[7] |
FU Jiayang, MA Mengting, GUO Ying, JIANG Fan, DU Shuangkui.
Effects of Different Oil Extraction Methods on Functional and Structural Properties of Protein Extracted from Cottonseed Meal
[J]. FOOD SCIENCE, 2019, 40(3): 122-128.
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[8] |
QIU Chaoying, RONG Jing, HU Xiao, YANG Xianqing, LI Laihao.
Effect of Tannic Acid on the Performance of Squid (Symplectoteuthis oualaniensis) Myofibrillar Protein Films
[J]. FOOD SCIENCE, 2019, 40(14): 29-35.
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[9] |
ZHAO Mouming, LI Qiaolin, LIN Lianzhu, YANG Yanqing.
Preparation of Moringa oleifera Leaf Extracts and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 25-30.
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[10] |
WANG Xiaojun, WU Ting, JIA Wei, ZHANG Chunhui, HAN Ling, YU Qunli.
Comparative Analysis of Collagen Extracted from Yak Bones Using Acidic and Enzymatic Treatment
[J]. FOOD SCIENCE, 2018, 39(12): 101-106.
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[11] |
MA Xia, LIU Lantian, SHEN Li, SHAO Li.
Physicochemical and Moisturizing Properties of β-Glucan from Candida utilis Extracted by Different Methods
[J]. FOOD SCIENCE, 2018, 39(11): 119-125.
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[12] |
PENG Qian, YAN Xiaoyan, LI Yuting, LIANG Lu, LIU Chengmei, WANG Fang.
Structure and Functional Characterization of Cashew Nut Protein Prepared by Salt Extraction Method and Alkaline Extraction and Subsequent Isoelectric Precipitation Method
[J]. FOOD SCIENCE, 2017, 38(23): 75-81.
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[13] |
LIU Yang, ZHU Hanyu, XU Danyun, ZHANG Lijiao, MA Aimin.
Development of an Efficient Method for Total Protein Extraction from Yeast-Like Conidia of Tremella fuciformis
[J]. FOOD SCIENCE, 2016, 37(9): 35-39.
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[14] |
CHEN Yashu1, WANG Rong1, XIE Bijun1, YANG Jifang2, CHEN Jigang2, SUN Zhida1,*.
Optimization of Extraction of Carotenoids and Identification of Menaquinone Carotenoids from Rhodococcus sp. B7740
[J]. FOOD SCIENCE, 2016, 37(2): 25-30.
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[15] |
SUN Zhigao, SUN Qian, HUANG Qiaojuan, HAO Jingmei, SHENG Ran.
Analysis of Fatty Acid Composition and Active Substance Content of Citrus Seed Oils Extracted by Different Methods
[J]. FOOD SCIENCE, 2016, 37(10): 187-192.
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