| [1] |
ZHANG Wanni, HE Weiwei, SONG Xiaoxiao, YIN Junyi.
Effect of Vitamin C on Physicochemical Properties and Digestibility of Lotus Seed Starch during Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2025, 46(4): 44-50.
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| [2] |
KUANG Mingqing, BEI Qi, LIU Yingxin, ZHU Jiaqing, LI Xuefeng, WU Bojian, LU Jike, HAO Limin.
Ameliorative Effect of Rosa roxbunghii Tratt. Juice Concentrate on Ionizing Radiation-Induced Redox Imbalance and Tissue Damage
[J]. FOOD SCIENCE, 2025, 46(16): 183-193.
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| [3] |
REN Jingnan, JIA Xiao, ZHANG Zhifeng, WU Kangning, FAN Gang, LI Mingzhe, MA Youli, MA Xueli, SHAO Yalong, LIU Chunhai, WAN Xu, CHEN Yang, ZHAO Shiliang.
Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp
[J]. FOOD SCIENCE, 2024, 45(4): 164-170.
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| [4] |
DAI Suyi, CHENG Haijun, LIU Xiongmin, MA Li, LI Weiguang, LAI Fang.
Oxidation Characteristics and Products of Butylated Hydroxytoluene in Acidic and Basic Environments
[J]. FOOD SCIENCE, 2024, 45(14): 30-36.
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| [5] |
RUAN Shengyue, LIU Tao, MO Qiufen, FENG Fengqin.
Progress in Research on the Effects of Food Preservatives on Gut Microbiota and Host Health
[J]. FOOD SCIENCE, 2023, 44(5): 197-204.
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| [6] |
LIU Yanan, LI Huan, LIAN Renjie, SU Laijin, FU Linglin, WANG Yanbo.
Progress in Control Techniques for Biogenic Amines in Aquatic Products
[J]. FOOD SCIENCE, 2022, 43(11): 246-253.
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| [7] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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| [8] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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| [9] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
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| [10] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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| [11] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
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| [12] |
ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei.
Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
[J]. FOOD SCIENCE, 2019, 40(8): 202-207.
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| [13] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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| [14] |
YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang.
Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes
[J]. FOOD SCIENCE, 2019, 40(5): 228-233.
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| [15] |
PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi.
Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics
[J]. FOOD SCIENCE, 2019, 40(4): 229-236.
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