[1] |
WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng.
Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation
[J]. FOOD SCIENCE, 2021, 42(8): 74-80.
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[2] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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[3] |
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang.
Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 251-257.
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[4] |
TIAN Yanhua, WU Lei, DU Huizhi, YANG Zhaoyan, ZHANG Liwei.
Myricitrin from Diospyros lotus L. Leaves Induced Apoptosis in Hepatocellular Carcinoma HepG2 Cells and Its Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(11): 176-185.
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[5] |
CHI Lei, WANG Jingyu, HOU Junchao, WEI Jiajia, WEI Tao, HU Xiaolong, HE Peixin.
Artificial Neural Network-Genetic Algorithm-Based Optimization of High Cell Density Cultivation of Recombinant Escherichia coli for Producing Pullulanase
[J]. FOOD SCIENCE, 2021, 42(10): 73-78.
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[6] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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[7] |
LIU Yongle, TANG Qian, YU Jian, LIU Xiaofang, CHEN Shanhui, LI Yan, WANG Faxiang.
Fluorescence Detection of the Spoilage of Fresh-Cut Lotus Roots
[J]. FOOD SCIENCE, 2020, 41(8): 270-274.
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[8] |
HU Renwei, YU Yue, NI Minglong, YU Jiao, ZHOU Junwei, ZHU Cheng, LI Zhanming.
Identification of Lotus Seed Flour Adulteration Based on Near-Infrared Spectroscopy Combined with Deep Belief Network
[J]. FOOD SCIENCE, 2020, 41(6): 298-303.
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[9] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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[10] |
HAN Lijuan, HUANG Chuxiong, LI Jie, YAN Shoulei, LIU Yiman.
Comparison of Flavor Substances of Water-boiled Lotus Roots from Different Varieties
[J]. FOOD SCIENCE, 2020, 41(22): 245-251.
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[11] |
WANG Lanjiao, LI Dajing, ZHANG Liangcong, CHAI Zhi, HE Weiwei, HUANG Wuyang, BAO Yihong, ZHANG Zhongyuan.
Analysis of Antioxidant Activity of Blueberry Anthocyanins Using Density Functional Theory
[J]. FOOD SCIENCE, 2020, 41(17): 53-59.
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[12] |
LU Shan, HU Changying, ZHANG Qinjun, ZHONG Huaining, HU Xiaohong.
Migration of Copper from Nano-Copper/Low Density Polyethylene Composite Films to Milk Products
[J]. FOOD SCIENCE, 2020, 41(14): 321-326.
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[13] |
LIU Kaifang, XI Zhiwen, HUANG Linna, HUI Fengli.
Optimization of High Cell Density Fermentation of Saccharomyces boulardii for Enhanced Biomass Production
[J]. FOOD SCIENCE, 2019, 40(8): 56-62.
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[14] |
SUN Shixu, LI Li, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Nanocomposite Antibacterial Packaging on Preserving Flavor Quality of White Lotus Roots
[J]. FOOD SCIENCE, 2019, 40(7): 212-218.
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[15] |
SUN Fengjie, LUO Shufen, YAN Tingcai, HU Huali, ZHOU Hongsheng, ZHANG Leigang, LI Pengxia.
Effect of 1-(2-Chloropyridin-4-yl)-3-phenylurea Treatment on Degradation Characteristics of Cell Wall Polysaccharides in Lotus Seeds
[J]. FOOD SCIENCE, 2019, 40(5): 242-249.
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