[1] |
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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[2] |
WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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[3] |
JIA Wencong, FANG Enhua, WU Yifeng, XU Dunming, WANG Xiaoqin.
Speciation Analysis of Phytosterols in Camellia Seed Oil and Their Dynamic Changes during Refining and Storage
[J]. FOOD SCIENCE, 2021, 42(16): 39-45.
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[4] |
LIU Yulan, LI Jin, WANG Geping, SUN Guohao.
Comparative Study on Flavor and Overall Quality of Zanthoxylum bungeanum Seed Oil and Zanthoxylum bungeanum Oil
[J]. FOOD SCIENCE, 2021, 42(14): 195-201.
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[5] |
LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin.
Antioxidant Interaction of Different Forms of Phenolic Compounds Extracted from Camellia Seed Oil
[J]. FOOD SCIENCE, 2021, 42(11): 34-39.
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[6] |
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng.
Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(8): 21-26.
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[7] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
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[8] |
NIU Jiahui, FU Mengqi, ZHOU Qian, WANG Yaxu, WU Mengying, ZHAO Wen, WANG Jie.
Protective Effect of Flaxseed Oil on Diabetic Nephropathy Induced by Streptozocin in Rats
[J]. FOOD SCIENCE, 2020, 41(3): 120-126.
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[9] |
XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu.
Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid
[J]. FOOD SCIENCE, 2020, 41(22): 57-63.
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[10] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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[11] |
LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang.
Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules
[J]. FOOD SCIENCE, 2020, 41(21): 58-65.
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[12] |
LI Nannan, HAN Lijuan, ZHANG Weinong, QI Yutang, HE Junbo, WANG Qingsong, LIU Chen.
Detection of Sulforaphene Content in Radish Seed Oil and Influence of Processing Conditions on Sulforaphene Content
[J]. FOOD SCIENCE, 2020, 41(20): 198-204.
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[13] |
YE Minqian, WU Fenghua, RUI Hongfei, CHEN Tong, LIU Xingquan.
Comparative Analysis of Major Characteristic Components of Tea Seed Oils (Camellia oleifera Abel.) from Different Geographic Regions
[J]. FOOD SCIENCE, 2020, 41(20): 222-226.
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[14] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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[15] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
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