[1] |
CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats
[J]. FOOD SCIENCE, 2021, 42(5): 193-200.
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[2] |
HE Mingyang, HONG Min, WANG Rikui, YU Zuixin, ZHU Li, ZHOU Lian, DENG Tujing.
Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing
[J]. FOOD SCIENCE, 2021, 42(17): 54-62.
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[3] |
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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[4] |
XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin.
Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability
[J]. FOOD SCIENCE, 2021, 42(13): 223-232.
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[5] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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[6] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
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[7] |
HE Dan, KONG Yuting, SONG Hongbo, AN Fengping, HUANG Qun.
Identification and Bioactivity Evaluation of Anthocyanins from Passiflora edulis Sims Peel
[J]. FOOD SCIENCE, 2020, 41(11): 57-63.
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[8] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[9] |
FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing.
Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(10): 265-271.
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[10] |
LIU Tingting, ZHAO Wenting, LIU Hongcheng, ZHANG Shanshan, CHEN Yuetong, WANG Dawei.
Effect of Chia Seed Peel Polysaccharide on Aggregate Stability of Emulsions
[J]. FOOD SCIENCE, 2020, 41(10): 29-37.
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[11] |
XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming.
Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties
[J]. FOOD SCIENCE, 2019, 40(8): 136-140.
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[12] |
XU Hongyu, KUAI Yiyun, ZHAN Zhuangzhuang, DONG Juan’e.
Phenolic Contents and Antioxidant Activity of Fruit Peels and Changes in Phenolic Composition during in Vitro Simulated Digestion
[J]. FOOD SCIENCE, 2019, 40(15): 23-30.
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[13] |
WU Shaji, KOU Xingran, DING Yinyi, WANG Hongxin.
Extraction and Modification of Pectin from Finger Citron Fruit and Its Preventive Effect on Cadmium-Induced Liver and Kidney Injury
[J]. FOOD SCIENCE, 2019, 40(13): 177-186.
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[14] |
YI Tian, CUI Wenwen, WANG Mingrui, YAO Jingjing.
Functional and Structural Properties of Micronized Dietary Fiber Powder Extracted from Peel and Pomace of Jincheng Sweet Oranges (Citrus sinensis (L.) Osbeck cv. Jincheng)
[J]. FOOD SCIENCE, 2019, 40(10): 8-14.
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[15] |
LI Yongzhou, SHANG Junhua, ZHOU Yifei, WU Wenjiang, JIE Bo, WU Guoliang.
Determination of Anthocyanins in Red-Fleshed Walnut by Ultra Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(6): 207-214.
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