[1] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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[2] |
ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao.
Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(14): 16-23.
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[3] |
LI Yanping, LIU Yuan, WANG Xiaoqiang, SHEN Beiyun, ZHOU Xiangju, ZHAO Wenjia, CHEN Jiguang, YIN Zhongping.
Polyphenols Synthesis in Suspension-Cultured Origanum vulgare Cells and Its Stimulation by Aspergillus niger Elicitor
[J]. FOOD SCIENCE, 2020, 41(22): 88-96.
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[4] |
XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong.
Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2020, 41(13): 184-192.
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[5] |
ZHOU Yang, CHEN Xueke, DAI Hongjie, YU Yong, ZHU Hankun, WANG Hongxia, ZHANG Yuhao.
Interaction of Rosmarinic Acid with Myosin in Aqueous Buffer Solution and Its Effect on Protein Physicochemical Properties
[J]. FOOD SCIENCE, 2020, 41(12): 14-21.
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[6] |
LI Yuan, ZHANG Xiaojie, MA Liang, GUO Ting, YU Yong, DAI Hongjie, ZHOU Hongyuan, ZHANG Yuhao,.
Application of Rabbit Skin Gelatin/Rosmarinic Acid Composite Film in Pork Quality Preservation during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(19): 281-287.
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[7] |
AI Xinwei, HU Siping, GONG Hengheng, HUANG Wenye, YANG Jieqiu, WANG Li, LIAO Zhaojiang.
Quantitation of Phenolic Compounds in Perilla frutescens at Different Growing Stages Using HPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(18): 126-132.
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[8] |
HUANG Dandan, SHEN Qi, ZHU Qiujin, CHENG Mei, LUO Zisheng, MAO Linchun.
Optimization of Enzymatic Extraction of Rosemary Acid by Response Surface Methodology and Its Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(14): 37-42.
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[9] |
XU Xiao-min, SUN Pei-huan, QIU Li-hong, YAO Wen, GAI Zhi-liang, XIE Jian-xin, XU Bo, WANG Zhen-hua.
Inhibitory Effect of Rosmarinic Acid on Nitration of Insulin
[J]. FOOD SCIENCE, 2014, 35(19): 220-223.
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[10] |
QIN Hong-ying, ZHOU Guang-ming*, PENG Gui-long, LI Jun-ping.
Determination of Five Organic Acids and Flavonoids in Perilla frutescens by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2014, 35(14): 102-105.
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[11] |
WANG Jian1,XUE Shan1,ZHAO Guo-hua1,2,*.
Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens
[J]. FOOD SCIENCE, 2013, 34(7): 86-91.
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[12] |
CHEN Zong-li,HE Xiao-long,ZHANG Xiang-qian,ZHAO Man-xing,XUE Bi-rong.
Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)
[J]. FOOD SCIENCE, 2013, 34(10): 197-203.
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[13] |
Chun-Ming XU.
Optimization of β-Cyclodextrin Inclusion Conditions to Concentrate α-Linolenic Acid Content in Perilla frutescens Seed Oil
[J]. FOOD SCIENCE, 2012, 33(24): 132-136.
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[14] |
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Microwave-Assisted Extraction and Composition Analysis of Flavonoids from Perilla frutescens Leaves
[J]. FOOD SCIENCE, 2012, 33(22): 53-57.
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[15] |
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Simultaneous Determination of Four Major Volatile Components in Rosemary (Rosmarnus officinalis L.) Leaves by LC-MS/MS with Ultrasonic-Assisted Extraction
[J]. FOOD SCIENCE, 2012, 33(20): 196-200.
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