[1] |
HAN Weijuan, CAO Kun, SUO Yujing, DIAO Songfeng, SUN Peng, LI Huawei, FU Jianmin.
Effect of Deastringency Treatment with CO2 on Physiological Quality of ‘Hiratanenashi’ Persimmon Fruit
[J]. FOOD SCIENCE, 2021, 42(17): 43-53.
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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
CHEN Duoduo, KONG Hui, PENG Jinming, LI Chunmei.
Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue
[J]. FOOD SCIENCE, 2016, 37(23): 89-94.
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[8] |
YUE Zhenzhen, WANG Jing, FANG Liying, XING Ying, LEI Hongjie, XU Huaide.
Decolorization and Tannin Removal Efficiency of Rosa roxburghii Tratt Juice with Macroporous Adsorbent Resins
[J]. FOOD SCIENCE, 2016, 37(17): 109-114.
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[9] |
ZHONG Yushen1, WANG Liqiong1, HAN Xiaodan1, HUANG Xianzhi2, DING Xiaowen1,*.
Optimization of Simultaneous Ultrasonic-Assisted Extraction of Total Flavonoids and Tannins from Mulberry Leaves
[J]. FOOD SCIENCE, 2015, 36(12): 44-48.
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[10] |
XIA Hong-yi, YANG Yong*, XIA Le-han, YANG Ting-ting, RUAN Xiao-feng.
Variations in Total Phenols and Condensed Tannins Contents in Persimmon Fruits from Different Varieties during Ripening
[J]. FOOD SCIENCE, 2014, 35(19): 66-71.
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[11] |
CAO Hai-xia,YANG Xiao-qing.
Removal of Tannins from Quercus mongolica Fisch Acorns
[J]. FOOD SCIENCE, 2013, 34(8): 136-139.
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[12] |
ZHOU Wen-qian,HU Rui,LI Chun,ZHAO Zhi-feng,LU Xiao-li.
Effect of Different Pretreatments on the Tannin Content of Reconstituted Osmunda japonica Thunb Tip
[J]. FOOD SCIENCE, 2013, 34(24): 69-72.
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[13] |
LUO Yu,LIANG Fang,LI Xiao-xin,DING Zhu-hong.
Application of Tannase for the Removal of Tannin from Roxburgh rose Juice
[J]. FOOD SCIENCE, 2013, 34(18): 41-44.
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[14] |
YANG Hu,GAO Guo-qiang.
Gas Chromatographic-Mass Spectrometric Analysis of Essential Oil Extracted by Supercritical CO2 from Flowers of Elaeagnus angustifolia L.
[J]. FOOD SCIENCE, 2013, 34(14): 152-156.
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[15] |
TIAN Yan,ZOU Bo,DONG Xiao-qian,ZHANG Ying, DU Jing,CHEN Jin-yu,LI Chun-mei*.
in vitro and in vivo Antioxidant Activity of Persimmon Tannin Fractions of Different Degrees of Polymerization
[J]. FOOD SCIENCE, 2013, 34(13): 54-60.
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