[1] |
HUANG Huina, LIU Yulan, YANG Zhengguang, WANG Jiandong, WANG Yuehua.
Removal of 3-Monochloro-1,2-propanediol Esters and Glycidyl Esters from Corn Oil by Molecular Distillation
[J]. FOOD SCIENCE, 2020, 41(20): 41-45.
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[2] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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[3] |
YAN Zheng, HAO Limin, ZHANG Liming, KANG Caicai, MA Tianjiao, CUI Yan, ZHENG Zhiqiang.
Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions
[J]. FOOD SCIENCE, 2019, 40(6): 240-246.
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[4] |
SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing.
Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts
[J]. FOOD SCIENCE, 2019, 40(4): 206-214.
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[5] |
ZHANG Lu, WANG Honghong, YANG Sihan, TU Zongcai,, LI Jun, CHEN Juan, HUANG Yuzhu.
Characterization of Chemical Constituents in Ethyl Acetate Fraction of Lotus Leaves by Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 229-235.
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[6] |
Lü Hong, WANG Xiaoming, LIU Xiaomei, ZHANG Fan, WANG Xianrui, GUO Yaqing, PAN Guixiang.
Identification of Chemical Constituents of Methanol Extract of Cimicifuga dahurica by Ultra Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(16): 169-176.
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[7] |
LIU Yulan, CHEN Li, ZHANG Xiaolong, ZHANG Zhenshan, MA Yuxiang.
Effect of Molecular Distillation on the Removal of 8 Phthalic Acid Esters and the Quality of Sea Buckthorn (Hippophae rhamnoides L.) Pulp Oil
[J]. FOOD SCIENCE, 2019, 40(13): 87-93.
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[8] |
LIU Yu, XIONG Liang, PENG Cheng, LI Xiaocui, MENG Chunwang, LIU Fei, GUO Li.
Chemical Constituents from Ethanol Extract of Curcuma longa L. Rhizoma and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(12): 226-231.
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[9] |
YAN Ying, ZHAO Hui, ZOU Lisi, LIU Xunhong, CHAI Chuan, WANG Shengnan, HUA Yujiao.
Analysis of Chemical Constituents in Male Flowers of Eucommia ulmoides by Liquid Chromatography Coupled with Electrospray Ionization-Triple Quadrupole-Time of Flight-Tandem Mass Spectrometry (LC-ESI-Triple TOF-MS/MS)
[J]. FOOD SCIENCE, 2018, 39(6): 215-221.
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[10] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
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[11] |
ZHAO Jian, WANG Meng, XIE Jianchun, WANG Tianze, XIAO Qunfei, ZHAO Mengyao, FAN Mengdie.
Characterization of Key Aroma Compounds in Pork from Black Pig
[J]. FOOD SCIENCE, 2018, 39(2): 203-209.
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[12] |
YANG Xiufang, LONG Yuanyuan, WU Yan, MA Yangmin.
Recent Progress in Research on Active Components of Zanthoxylum L.
[J]. FOOD SCIENCE, 2018, 39(19): 303-312.
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[13] |
ZHANG Yue, ZHU Yin, YE Huoxiang, TAN Junfeng, LIU Linmin, Lü Haipeng, YU Liaoyuan, LIN Zhi.
Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas
[J]. FOOD SCIENCE, 2017, 38(22): 184-191.
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[14] |
LIU Pu, XU Yifan, LIU Peipei, QIU Saixi, ZHANG Huifang, WU Ke, DENG Ruixue.
Isolation and Identification of Monoterpene Glucosides from Seed Cake of Paeonia rockii
[J]. FOOD SCIENCE, 2017, 38(18): 87-92.
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[15] |
ZHANG Hongyan, CUI Chenxi, YUAN Bei, LI Ye, HAN Jiaojiao, SI Kaixue, DONG Lisha, WANG Zhaoyang, SU Xiurong.
Changes in Fatty Acid Content and Volatile Substances in Ethyl Ester Type Tuna Oil during Distillation
[J]. FOOD SCIENCE, 2017, 38(10): 208-214.
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