| [1] |
LI Qiqi, TIAN Yixiu, YANG Zhaozhaoyang, ZHANG Rui, ZHANG Yunwei, DUAN Yaru, MA Wen.
Effect of the Substitution of Sulfur Dioxide by Tannin Fractions from Wine Pomace before Alcoholic Fermentation on the Flavor Quality of Wine
[J]. FOOD SCIENCE, 2025, 46(20): 242-249.
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| [2] |
ZHANG Cheng, ZHANG Hong, SU Jianrong, TU Xinghao, XU Juan, LI Ying, LIU Lanxiang, TANG Xiaoning, MA Jinju.
Preservation Effect of Gallnut Tannin on Fresh Macadamia Nuts
[J]. FOOD SCIENCE, 2025, 46(14): 311-320.
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| [3] |
CHEN Qiuzhu, XIE Hanyi, HE Jiaojiao, WU Fang, WANG Chunxiao.
Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols
[J]. FOOD SCIENCE, 2024, 45(10): 158-166.
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| [4] |
JIA Xiaoyan, HU Pengpeng, WANG Peixin, DING Qiao, WANG Enhui, XIE Zuohua, TU Zongcai, ZHANG Lu.
Digestive Stability of Tannin-Enriched Fraction of Rubus chingii Hu Fruits and Its Regulatory Effect on the Intestinal Microflora
[J]. FOOD SCIENCE, 2023, 44(9): 104-113.
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| [5] |
GUO Jinbiao, QU Yinghui, LI Xinyu, ZHANG Lei, HE Xihong, ZHANG Liming, HAO Limin.
Formation and Digestion Characteristics of Self-Assembled Complex of Starch and Pomegranate Peel Polyphenols
[J]. FOOD SCIENCE, 2023, 44(18): 9-17.
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| [6] |
ZENG Xiangquan, LI Qianqian, JIANG Weibo, YANG Qian, XI Yu, LI Xuejie, LI Yan, HUI Bowen, LI Jian.
Recent Progress in Extraction and Structural and Functional Properties of Banana Tannins
[J]. FOOD SCIENCE, 2022, 43(23): 326-335.
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| [7] |
BAI Xiaoxuan, LING Mengqi, CHEN Bainian, LAN Yibin, CHENG Chifang, DUAN Changqing, SHI Ying.
Effect of Grape Seed Tannin Addition before Barrel Aging on the Aroma of Cabernet Sauvignon and Marselan Dry Red Wine
[J]. FOOD SCIENCE, 2022, 43(18): 251-257.
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| [8] |
QI Daisha, LI Shuyun, ZHANG Qing.
Effect of Ethanol Extract of Pomegranate Peels on the Oxidative Stability of Frying Oil and Acrylamide Content during Deep Frying of French Fries
[J]. FOOD SCIENCE, 2022, 43(16): 122-128.
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| [9] |
JIAO Ting, WANG Wenhang, CHENG Yun, ZHANG Haiyan, ZHANG Wenhui, ZHANG Hongjie.
Construction and Functional Characterization of Metal-Polyphenol Network and Its Application in Food Field: A Review of Recent Literature
[J]. FOOD SCIENCE, 2022, 43(1): 232-239.
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| [10] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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| [11] |
ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, BAI Ruihua, CAI Hanjiang.
Identification of Bitter and Astringent Components in Ma Bamboo Shoots and Their Relationship with Taste by Sensory Evaluation
[J]. FOOD SCIENCE, 2017, 38(5): 167-173.
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| [12] |
XUE Wenyan, ZHANG Wenhui , YANG Bin, YE Quanping.
Extraction Optimization and Antioxidant Activity of Tannins from Quercus acutissima Acorns
[J]. FOOD SCIENCE, 2017, 38(10): 242-250.
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| [13] |
ZHU Wei, ZOU Bo, GE Zhenzhen, ZHANG Ying, LI Chunmei.
Cholesterol-Lowering Effect of Persimmon Tannin in Vitro
[J]. FOOD SCIENCE, 2016, 37(9): 71-76.
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| [14] |
YANG Qiongqiong, LI Dong, QU Lian, ZHANG Qiang, LIU Xiongmin.
Purification and Antioxidant Activity of Tannin from Persimmon Tree Bark
[J]. FOOD SCIENCE, 2016, 37(7): 50-55.
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| [15] |
WANG Changxi, YUE Lili, XU Haiyan, Uneer, HUANG Yan, ZHANG Haipeng, GAO Jie, MA Chaomei.
Simultaneous Quantification of 7 Components in Different Parts of Punica granatum Fruits Using Ultra-High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UPLC-QQQMS)
[J]. FOOD SCIENCE, 2016, 37(4): 139-143.
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