[1] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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[2] |
LIU Lingling, LI Bingning, OUYANG Jie, WU Yanwen.
Determination of Mineral Oil-Saturated Hydrocarbons in Paddy and Rice by On-Line High Performance Liquid Chromatography-Gas Chromatography
[J]. FOOD SCIENCE, 2019, 40(16): 302-307.
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[3] |
QI Yuman, XUN Chongrong, CHE Jialing, JIANG Lianzhou, MA Wenjun, ZHANG Xiaoyuan, LI Yang, WANG Zhongjiang.
Preparation and Properties of Peppermint Oil Nanoemulsions
[J]. FOOD SCIENCE, 2019, 40(10): 29-35.
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[4] |
YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu.
Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20
[J]. FOOD SCIENCE, 2018, 39(1): 118-123.
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[5] |
LIU Jingbo, CHEN Jingjing, WANG Erlei, LIU Yanjun.
Separation of Anthocyanin Monomers from Blueberry Fruits through Chromatographic Techniques
[J]. FOOD SCIENCE, 2017, 38(2): 206-213.
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[6] |
XIAO Wang, SUN Dawen, PU Hongbin, WEI Qingyi.
Rapid Detection of Benzo(a)pyrene Using Decanethiol-Functionalized Ag Nanodot Arrays
[J]. FOOD SCIENCE, 2017, 38(16): 298-303.
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[7] |
ZHANG Yanan, SUN Baoguo, SUN Jinyuan, SUN Xiaotao, HUANG Mingquan, LI Hehe.
Analysis of Volatile Compounds in 11 Kinds of Health Wines
[J]. FOOD SCIENCE, 2016, 37(16): 106-111.
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[8] |
REN Shuang, SONG Hui, GENG Zhiming, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin.
Determination of Phosphatidylcholine Hydroperoxide in Dry Cured Meat Products by Normal-Phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(14): 154-159.
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[9] |
MA Jiao-na, YANG Guo-long*, CHEN Su-qin, BI Yan-lan, LIU Wei.
Effect of Other Alcohols on Lipozyme RM IM-Catalyzed Ethanolysis of Phosphatidylcholine and Optimization of the Ethanolysis Process
[J]. FOOD SCIENCE, 2014, 35(22): 92-96.
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[10] |
GUZAILINUER·Aerken, LIU Ran, HOU Jun-feng, AISANJIANG·Aihaiti, GUAN Ming*.
Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
[J]. FOOD SCIENCE, 2014, 35(16): 160-164.
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[11] |
ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*.
Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography
[J]. FOOD SCIENCE, 2014, 35(14): 1-4.
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[12] |
WANG Yue, ZHANG Chun-yan, LIU Fei, LIU Dan-yi, YU Dian-yu*.
Optimization of the Hydrogenation of Solvent Oil in Supercritical CO2 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 29-33.
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[13] |
WANG Yang,HAN Shuang,CAO Di,LIU Ju,ZHOU Yun-peng,XU Li-feng,CHEN Ye.
Preparation of High Purity Capsaicin Monomer by Reverse Phase C18 Column Chromatography
[J]. FOOD SCIENCE, 2013, 34(24): 65-68.
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[14] |
LUO Kai,HU Jiang,HUANG Xiu-fang,WANG Hong-wei,KAN Jian-quan.
Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum
[J]. FOOD SCIENCE, 2013, 34(24): 88-91.
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[15] |
GUAN Ming,HOU Jun-feng,GUZAILINUER·Aerken,AISANJIANG·Aihaiti.
Separation and Analysis of Phosphatidylcholine in Flax Lethin by HPLC
[J]. FOOD SCIENCE, 2013, 34(18): 223-226.
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