[1] |
QIAO Jinli, QIN Dong, GUO Liangchuan, FEI Xiaohui, ZHANG Yan, HUO Junwei.
Recent Progress in Bioactive Constituents of Lonicera caerulea L. Fruit and Their Health Benefits
[J]. FOOD SCIENCE, 2020, 41(9): 276-284.
|
[2] |
YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang.
Bioactive Constituents of Allium and Their Physiological Functions: A Review
[J]. FOOD SCIENCE, 2020, 41(7): 255-265.
|
[3] |
LAN Mengliu, YANG Lili, YAN Guijie, ZHU Huaichang, LI Xiaoyan, XU Wen, WU Shuisheng.
Comparative Analysis of Functional Composition of Different Parts of Alisma orientale (Sam.) Juzep. for Medicinal and Food Purposes
[J]. FOOD SCIENCE, 2020, 41(20): 167-174.
|
[4] |
CHEN Hui, MA Xuan, CAO Lixing, ZHAO Chong, YIN Shutao, ZHANG Qiu, HU Hongbo.
Recent Progress in the Mechanism behind Exercise-Induced Fatigue and Dietary Bioactive Components against Fatigue
[J]. FOOD SCIENCE, 2020, 41(11): 247-258.
|
[5] |
YAN Zheng, HAO Limin, ZHANG Liming, KANG Caicai, MA Tianjiao, CUI Yan, ZHENG Zhiqiang.
Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions
[J]. FOOD SCIENCE, 2019, 40(6): 240-246.
|
[6] |
ZHANG Lu, WANG Honghong, YANG Sihan, TU Zongcai,, LI Jun, CHEN Juan, HUANG Yuzhu.
Characterization of Chemical Constituents in Ethyl Acetate Fraction of Lotus Leaves by Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 229-235.
|
[7] |
KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting.
Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization
[J]. FOOD SCIENCE, 2019, 40(18): 253-258.
|
[8] |
Lü Hong, WANG Xiaoming, LIU Xiaomei, ZHANG Fan, WANG Xianrui, GUO Yaqing, PAN Guixiang.
Identification of Chemical Constituents of Methanol Extract of Cimicifuga dahurica by Ultra Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(16): 169-176.
|
[9] |
LIU Yu, XIONG Liang, PENG Cheng, LI Xiaocui, MENG Chunwang, LIU Fei, GUO Li.
Chemical Constituents from Ethanol Extract of Curcuma longa L. Rhizoma and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(12): 226-231.
|
[10] |
YAN Ying, ZHAO Hui, ZOU Lisi, LIU Xunhong, CHAI Chuan, WANG Shengnan, HUA Yujiao.
Analysis of Chemical Constituents in Male Flowers of Eucommia ulmoides by Liquid Chromatography Coupled with Electrospray Ionization-Triple Quadrupole-Time of Flight-Tandem Mass Spectrometry (LC-ESI-Triple TOF-MS/MS)
[J]. FOOD SCIENCE, 2018, 39(6): 215-221.
|
[11] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
|
[12] |
YANG Xiufang, LONG Yuanyuan, WU Yan, MA Yangmin.
Recent Progress in Research on Active Components of Zanthoxylum L.
[J]. FOOD SCIENCE, 2018, 39(19): 303-312.
|
[13] |
ZHANG Lu, LIU Pengfei, TU Zongcai, XIE Xing, ZHANG Shuya, SHA Xiaomei, WANG Hui, DAI Huajian.
Comparison of Antioxidant Activity and Enzyme Inhibitory Activity of Different Plant Parts of Torreya grandis cv. Merrillii
[J]. FOOD SCIENCE, 2018, 39(10): 78-83.
|
[14] |
YAO Shixiang, CAO Qi, XIE Jiao, DENG Lili, ZENG Kaifang.
Changes in Volatile Constituents and Gene Expression Involved in Terpenoid Biosynthesis in Ponkan Fruit Peel during Peel Puffing
[J]. FOOD SCIENCE, 2018, 39(10): 131-137.
|
[15] |
ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi.
Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(8): 179-183.
|