| [1] |
CHEN Weili, BEI Ling, YANG Yang, WANG Biying, LI Jiaxu, KAN Xutian, LI Wenzhi, DU Bing.
Anti-Aging Effects of Two Tocopherol Ester Derivatives on D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2024, 45(6): 97-104.
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| [2] |
ZHAO Yuhang, YIN Wenting, WANG Xuede, ZHU Xinliang, HU Peng.
Effect of Microwave Pretreatment of Sesame Seeds on the Flavor, Nutrition and Safety of Sesame Oil
[J]. FOOD SCIENCE, 2023, 44(9): 47-57.
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| [3] |
HU Guangyuan, CHEN Zongxiao, YANG Lizhang, LI Yongsu, WANG Heyu, WANG Li.
Identification and Traceability Analysis of Tocopherols, Sterols and Triterpenoids in Moutai Distiller’s Grains
[J]. FOOD SCIENCE, 2022, 43(8): 297-302.
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| [4] |
WANG Xintian, CHEN Hongjian, LI Xiaowen, PENG Dengfeng, CHEN Yashu, DENG Qianchun.
Effects of Reverse Micelles Formed by Minor Components on Oxidative Stability of Flaxseed Oil
[J]. FOOD SCIENCE, 2022, 43(10): 1-6.
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| [5] |
WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui.
Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(11): 195-204.
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| [6] |
ZHANG Huanhuan, GAO Feihu, HUANG Taocui, ZENG Zhihong, ZHANG Ling, ZHANG Xuemei, LI Xue, LIANG Yexing.
Effects of Pretreatments on Lipid Concomitants Content in Cold Pressed Canola Oil
[J]. FOOD SCIENCE, 2020, 41(8): 57-61.
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| [7] |
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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| [8] |
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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| [9] |
WANG Tiedan, YANG Min, YANG Fang, DU Ping.
Determination and Multivariate Statistical Analysis of Functional Components of Moringa oleifera Seed Oil
[J]. FOOD SCIENCE, 2020, 41(16): 145-150.
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| [10] |
HE Pan, XU Weili, MI Yaqing, HE Shenghua, LI Yang, TONG Yunjiao.
Preparation and Stability of Self-Assembled Casein Nanoparticles Containing α-Tocopherol
[J]. FOOD SCIENCE, 2018, 39(8): 176-181.
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| [11] |
GUO Xiaofeng, BI Yanlan, CHEN Jiali.
Antioxidant Activity and Loss of α-Tocopherol and Its Effect on the Total Oxidation Value of Edible Oils and Fats under Heating Conditions
[J]. FOOD SCIENCE, 2018, 39(20): 27-33.
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| [12] |
ZHOU Ye, FAN Wei, SONG Xiaobo, ZHANG Junpei, PEI Dong.
Effect of Walnut Skin Color and Its Removal by Blanching on the Quality of Pressed Walnut Oil
[J]. FOOD SCIENCE, 2018, 39(19): 24-28.
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| [13] |
LIU Xiaoli Peng Huanhuan, XIA Xiudong ZHOU Jianzhong LIU Yuan, ZHAO Jiangtao.
Effects of the Antioxidant α-Tocopherol on Lipid-Protein Systems from Crab Muscles
[J]. FOOD SCIENCE, 2018, 39(14): 51-56.
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| [14] |
CHEN Wenbin, YAN Wenjing, XU Xinglian, ZHANG Jianhao.
Preparation, Characterization and in Vitro Sustained Antioxidant Activity of α-Tocopherol-Loaded Chitosan Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(22): 216-223.
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| [15] |
CAO Jiangping1, LIU Shiwei 1, XIE Qilong2, YI Zonghui1, ZHOU Jimei1, ZHANG Yulong1.
Determination of α-Tocopherol in Goji Berries (Lycium barbarum) Using Dispersive Liquid-Liquid Microextraction Combined with High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(22): 122-125.
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