| [1] |
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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| [2] |
LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang.
Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining
[J]. FOOD SCIENCE, 2020, 41(6): 25-30.
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| [3] |
CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling.
Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice
[J]. FOOD SCIENCE, 2020, 41(22): 133-139.
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| [4] |
CHENG Jing, LIU Ying, LIU Yaojie, ZHAO Jiang, JI Yanglin, LIU Dong, WANG Hao.
Carnosic Acid Reduces Free Fatty Acid (FFA)-Induced Lipid Accumulation in HepG2 Cells by Activating Adenosine 5’-Monophosphate Activated Protein Kinase (AMPK)
[J]. FOOD SCIENCE, 2020, 41(11): 171-178.
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| [5] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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| [6] |
XIE Fangshu, WEN Xiangyuan, LIU Shuwen.
Malolactic Fermentation Ability of Acid-Tolerant Mutant Strain of Oenococcus oeni
[J]. FOOD SCIENCE, 2019, 40(2): 93-101.
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| [7] |
YANG Huanyue, WANG Zhenhua, XU Duoxia, WANG Junhai, ZHANG Min,.
Kinetics of Rice Bran Oil Extraction with Isopropanol
[J]. FOOD SCIENCE, 2019, 40(19): 40-45.
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| [8] |
ZUO Feng LI Xue, YANG Shu, WANG Peng, YANG Qingyu, WANG Na, XIAO Zhigang.
Formation, Rheological Behavior and Morphological Structure of Cinnamic Acid Based Rice Bran Oil Organogel
[J]. FOOD SCIENCE, 2018, 39(14): 16-21.
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| [9] |
CHENG Kemeng , ZHOU Changyu , PAN Daodong CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen.
Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck
[J]. FOOD SCIENCE, 2018, 39(12): 219-225.
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| [10] |
ZHAO Yue, ZOU Dezhi, LI Tingting, WANG Tong, JIANG Lianzhou, YU Dianyu.
Effect of Rice Bran Wax on the Formation of Oleogel and Its Kinetics
[J]. FOOD SCIENCE, 2017, 38(23): 59-64.
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| [11] |
WANG Zhendong, WANG Yanqing, ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai,.
Construction of Evaluation Model for Characteristic Flavor Intensity of Lamb Meat Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2017, 38(22): 162-168.
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| [12] |
OUYANG Wen, ZHU Xiaoai, SU Lei, CHEN Xuexiang, YE Shumin, CAO Yong.
Hypoglycemic Activity of Avicularin and Guaijaverin in Guava Leaves
[J]. FOOD SCIENCE, 2016, 37(7): 168-174.
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| [13] |
LIU Xiaoyu, XU Jing, WAN Guansheng, LIU Huiying, CAO Jijuan.
Inquiry and Analysis of Sources of False Positive Results for the Detection of Fat Soluble Shellfish Toxins by the Mouse Bioassay
[J]. FOOD SCIENCE, 2016, 37(20): 157-161.
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| [14] |
LIU Jingbo1, CHEN Jiwang1,2,*, XIA Wenshui1,3, WANG Qi1,2, Youling L. Xiong1,2.
Nutritional Compositions and Volatile Compounds in Air-Dried Fermented Megalobrama amblycephala
[J]. FOOD SCIENCE, 2015, 36(18): 80-84.
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| [15] |
HUANG Jinzhi, YANG Rongling, TANG Daobang, LIU Xueming.
Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages
[J]. FOOD SCIENCE, 2015, 36(16): 197-202.
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