[1] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[2] |
LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin.
Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets
[J]. FOOD SCIENCE, 2021, 42(2): 306-311.
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[3] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
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[4] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
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[5] |
WANG Zhenyu, GE Shenghan, ZHOU Arong, KONG Zihao, ZENG Shaoxiao, ZHENG Baodong, LIN Shaoling, HU Jiamiao.
Extraction and Antioxidant Capacity of Bound Phenolics from Fresh Lotus Seeds
[J]. FOOD SCIENCE, 2018, 39(10): 304-311.
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[6] |
LI Xiuxiu, ZENG Weiwei, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
PCR-DGGE Analysis of Microbial Community Composition and Preservation of Crucian Carp during Storage
[J]. FOOD SCIENCE, 2017, 38(5): 274-280.
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[7] |
YI Ruokun, QIAN Yu, WANG Qiang, MU Jianfei, ZHAO Xin.
Preventive Effect of Lactobacillus plantarum YS-1 on Activated Carbon-Induced Constipation in Mice
[J]. FOOD SCIENCE, 2017, 38(17): 238-243.
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[8] |
MA Yixuan, MAO Kai, MO Ting, PAN Hongchun, LIU Hong.
Optimization of Synthesis Parameters and Physicochemical Properties of Sodium Ferric Gluconate Complex
[J]. FOOD SCIENCE, 2016, 37(6): 64-70.
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[9] |
CHEN Jia, YANG Shiying, KE Chongrong, HUANG Jianzhong*.
Optimization of Conditions for the Production of γ-Aminobutyric Acid by Lactococcus lactis
[J]. FOOD SCIENCE, 2015, 36(7): 148-152.
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[10] |
DAI Yuanyuan, PAN Lijun*, JIANG Shaotong, WU Xuefeng, YU Zhenyu.
Optimization of Saccharification Conditions of Taro Pulp by Central Composite Design
[J]. FOOD SCIENCE, 2015, 36(6): 86-90.
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[11] |
WANG Jie, LI Xing, WANG Hongyang, TANG Yunming.
Purification and Characterization of Acetylcholinesterase from Porcine Brain
[J]. FOOD SCIENCE, 2015, 36(3): 137-141.
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[12] |
GONG Wenyu1,2, BIAN Huan1, WU Haihong1, WANG Daoying1, GENG Zhiming1, LIU Fang1, ZHANG Muhan1, XU Weimin1, ZHU Yongzhi1,*.
Determination of Collagen in Different Tissues of Crucian Carp (Carassius auratus) by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(14): 65-69.
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[13] |
LIU Ya, YANG Ying, SUN Ting, WANG Haitao, ZHANG Min, PAN Lijun, JIANG Shaotong, LI Xingjiang*.
Optimization of Medium Components and Fermentation Conditions for L-Malic Acid Production by Rhizopus oryzae
[J]. FOOD SCIENCE, 2015, 36(11): 100-109.
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[14] |
ZHANG Hui1,2, ZHANG Na-na3, MA Li1, TANG Jian3, QIAO Yong-jin2,*.
Optimization of Extraction Process for Chlorophyll from Young Barley Grasses Based on Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(2): 75-80.
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[15] |
CHEN Li-jiang,WANG Yong-jie,LIU Yu,GAO Fei,YAN Xi-chen.
Optimization of Polysaccharide Extraction from Pumpkin by Central Composite Design/Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(8): 107-112.
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