[1] |
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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[2] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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[3] |
CAO Ruge, ZHAO Yali, ZHOU Zhongkai.
Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex
[J]. FOOD SCIENCE, 2018, 39(10): 14-19.
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[4] |
YU Hui, SATO Minoru, YAMAGUCHI Toshiyasu, NAKANO Toshiki.
Rapid Identification of Lipid Oxidation Levels in Fish by Thin Layer Chromatography Image Analysis Technique
[J]. FOOD SCIENCE, 2017, 38(14): 304-309.
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[5] |
ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3.
Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp
[J]. FOOD SCIENCE, 2014, 35(24): 105-109.
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[6] |
BU Xiao-ying1, BU Xiao-qing2, YANG Yong3.
Separation and Purification by Macroporous Resin, and Spray Drying of Red Pigment from Zingiber mioga Rosc.
[J]. FOOD SCIENCE, 2014, 35(22): 104-108.
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[7] |
WANG Xin-xin, LIU Fang, WANG Dao-ying, ZHU Yong-zhi, WU Hai-hong, BIAN Huan, XU Xiao-xi, XU Wei-min.
Identification and Characterization of Biogenic Amine-Producing Psychrophile Bacteria from Refrigerated Rabbit Meat
[J]. FOOD SCIENCE, 2014, 35(19): 128-132.
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[8] |
YANG Jian1,YUAN Chun-long1,2,*, REN Ya-mei3, FANG Yu-fei1, YANG Xiao-yan1, ZHANG Shi-jie1.
Extraction and Anti-Ultraviolet Activity of Proanthocyanidins from Grape Seed
[J]. FOOD SCIENCE, 2014, 35(18): 69-73.
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[9] |
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Purification of Glycyrrhizic Acid from Glycyrrhiza Using Macroporous Resin
[J]. FOOD SCIENCE, 2013, 34(6): 93-97.
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[10] |
LI Rong,ZHOU Yuan,YANG Li-chen,JIANG Zi-tao.
Determination of Flavonoids from Potentilla freyninan by HPLC-MS/MS
[J]. FOOD SCIENCE, 2013, 34(14): 263-266.
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[11] |
QIN Xiao-yuan,ZHANG Jian-xin,YU Xiu-zhu*,LI Qing-hua,XU Chun-jin.
Determination of Peroxide Value of Edible Oils by Ultraviolet Spectrophotometry
[J]. FOOD SCIENCE, 2013, 34(12): 199-202.
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[12] |
ZHENGXue,LIUZe-wei,DINGLai-xin,SONGXian-liang.
Extraction, Separation and Content Determination of Pinoresinol Diglucoside in Eucommia Leaves
[J]. FOOD SCIENCE, 2012, 33(6): 166-170.
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[13] |
XIN Xiao-chen,PEI Zhi-sheng,YUAN La-mei,SHENG Ling-zhi,PU Feng-jiao,ZHANG Hai-de.
Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2012, 33(2): 67-71.
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[14] |
WANGMiao,DINGWen,WANGXian-ding,ZHULiang,SUNQun.
Identification of Hafnia alvei and Its Ability to Produce Biogenic Amine
[J]. FOOD SCIENCE, 2012, 33(13): 230-234.
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[15] |
ZHANGShuai,CHENYi,DONGJi,LIANGQiao-rong.
Solid State Fermentation (SSF) of Orange Peels for Production of Cellulase and Amylase by Aspergillus niger
[J]. FOOD SCIENCE, 2012, 33(11): 190-193.
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