| [1] |
LIU Ruobing, DU Qianqian, REN Zhiqiang, LIU Pei, ZHANG Song, PENG Yong.
Mechanism of Synergistic Inhibition of Oxyresveratrol and Ascorbic Acid on Polyphenol Oxidase
[J]. FOOD SCIENCE, 2026, 47(6): 49-57.
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| [2] |
YUE Xiaoyue, WU Chaoyun, YAN Shuliang, FU Long, ZHAO Dianbo.
Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits
[J]. FOOD SCIENCE, 2024, 45(24): 250-258.
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| [3] |
CHEN Lin, HU Xingcheng, LUO Ziwei, WANG Mian, TU Xiaoyuan, CHEN Bingzhi, JIANG Yuji.
Effects of Combined Treatment with L-Ascorbic Acid and Ultrasound on Storage Quality of Fresh-Cut Taro
[J]. FOOD SCIENCE, 2024, 45(11): 267-277.
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| [4] |
ZOU Yuting, DUAN Ningxin, GU Feiyan, HUANG Hongkai, ZHAO Xiaojuan, LIU Gongliang, LUO Zhongrun.
Determination of Chlorpromazine in Livestock and Poultry Meat by Polydopamine@nanosilver Modified Glassy Carbon Electrode Based on Square Wave Voltammetry
[J]. FOOD SCIENCE, 2023, 44(4): 292-299.
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| [5] |
ZHANG Qiaoyun, CHENG Weiwei, ZHANG Yan, YANG Wenjian, YANG Yuling, TANG Xiaozhi.
Preparation of Nanoporous Gold-based Electrochemical Sensor for the Detection of Ascorbic Acid in Drinks
[J]. FOOD SCIENCE, 2021, 42(20): 274-279.
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| [6] |
WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng.
Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(13): 158-165.
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| [7] |
YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang.
Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid
[J]. FOOD SCIENCE, 2021, 42(1): 243-249.
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| [8] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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| [9] |
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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| [10] |
LIU Xiya, TIAN Chunmei, ZHENG Lufei, ZHONG Pingsheng, ZHANG Xinfang, REN Jiali.
Preparation of Magnetic Three-Dimensional Reduced Graphene and Its Application in Electrochemical Immunoassay of Mycobacterium tuberculosis H37Ra in Milk
[J]. FOOD SCIENCE, 2020, 41(22): 308-314.
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| [11] |
GONG Dezhuang, GUAN Huanan, WU Qiaoyan, SONG Yan, LIU Bo, YANG Fan, ZHANG Na.
Enzyme-like Activity of Gold-Magnetic Nanocomposite Particles for Enhanced Electrochemcial Detection of Ascorbic Acid
[J]. FOOD SCIENCE, 2020, 41(16): 151-157.
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| [12] |
YIN Pei, LOU Leyan, CHEN Honglin, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage
[J]. FOOD SCIENCE, 2019, 40(9): 41-47.
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| [13] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
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| [14] |
ZHOU Yufang, HU Jiankun, HAO Yunbin, XIANG Xingwei, YANG Huicheng, ZHENG Bin, XIAO Jinxing.
Kinetic Analysis of the Inhibitory Effect of 4-Hexylresorcinol and Ascorbic Acid on Polyphenoloxidase from Solenocera crassicornis
[J]. FOOD SCIENCE, 2019, 40(4): 69-74.
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| [15] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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