| [1] |
DONG Ke, TANG Mengmeng, HUANG Ziyi, BAI Chunhui, XING Yong, CHENG Jie, LIU Fuquan, ZHAO Zhifeng.
Effect of Supercritical CO2 Extraction Process Parameters on Chemical and Flavor Compounds of Zanthoxylum bungeanum Oleoresin
[J]. FOOD SCIENCE, 2025, 46(18): 240-249.
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| [2] |
CHENG Xinyan, SONG Bingfang, LIU Ning, TIAN Wenmao, YIN Yan, LI Yongcai, BI Yang, WANG Yi.
Diethyldithiocarbamate Delayed Wound-Induced Callus Formation in Potato Tubers by Inhibiting Superoxide Dismutase
[J]. FOOD SCIENCE, 2024, 45(23): 1-7.
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| [3] |
ZHANG Yiran, GU Xinxi, TAN Suhui, TAN Jianxin, TIAN Hongtao, LU Haiqiang.
Characterization of Mannanase CtMan26 from Chaetomium thermophilum and Its Application in Mannooligosaccharide Preparation
[J]. FOOD SCIENCE, 2024, 45(21): 157-165.
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| [4] |
YU Fei, ZHAO Xiaoyan, ZHOU Changyan, WEI Shiwei, E Hengchao, LI Xiaobei.
Comparison of Polyphenols, Flavonoids and Antioxidant Activities of Different Varieties of Lettuce
[J]. FOOD SCIENCE, 2024, 45(13): 17-25.
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| [5] |
ZHANG Jiajia, SHEN Qun, YANG Yu, WANG Xianrui, ZHANG Fan, WANG Chao.
Evaluation of Palatability of Foxtail Millet Congee Based on Granular Structure of Foxtail Millet Starch
[J]. FOOD SCIENCE, 2023, 44(3): 60-68.
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| [6] |
CHENG Jing, QI Zhenli, XU Zhou, DING Li, CHENG Yunhui, CHEN Maolong.
Fluorescence Resonance Energy Transfer between UiO-66-NH2 and Aptamer for Cadmium Ion Detection in Rice
[J]. FOOD SCIENCE, 2023, 44(20): 380-386.
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| [7] |
JIA Juyan, LI Baojun, WANG Bin, YU Lirong, ZHAO Shijia, BI Yang, Dov PRUSKY.
Linolenic Acid Treatment Promoted Wound Healing in Apple Fruit and the Underlying Mechanisms
[J]. FOOD SCIENCE, 2022, 43(23): 239-245.
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| [8] |
GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng.
Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells
[J]. FOOD SCIENCE, 2021, 42(7): 162-168.
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| [9] |
GUO Li, YU Fanglin, ZHAO Feng, ZHANG Yue, ZHU Yin, DAI Weidong, DONG Chunwang, LIN Zhi.
Correlation of Physical Properties of Granular Green Tea with Its Appearance Quality
[J]. FOOD SCIENCE, 2020, 41(19): 25-30.
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| [10] |
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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| [11] |
SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,.
Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 206-212.
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| [12] |
QU Huiming, WANG Ying, ZHAO Bo, LIU Jianlong, LIU Kechun, SHEN Hong, CHU Jie.
Protective Effect of β-Carotene on Liver Oxidative Damage Induced by Hydrogen Peroxide in Zebrafish
[J]. FOOD SCIENCE, 2019, 40(5): 162-166.
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| [13] |
DING Anzi, ZHU Meng, QIAO Yu, WANG Lan, XIONG Guangquan, WU Wenjin, LIAO Li, LI Xin, SHI Liu.
Binding Capacity between Porcine Myosin and Aldehyde Compounds as Affected by Hydroxyl Radical
[J]. FOOD SCIENCE, 2019, 40(4): 75-80.
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| [14] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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| [15] |
XIAO Haifang, YANG Shuqing, WANG Xuguang, WANG Jing, SONG Yuanda.
Effect of Chicoric Acid on Oxidative Protein Damage
[J]. FOOD SCIENCE, 2018, 39(7): 119-124.
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