[1] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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[2] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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[3] |
ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie.
Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts
[J]. FOOD SCIENCE, 2019, 40(17): 190-195.
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[4] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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[5] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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[6] |
ZUO Jinhui, GONG Xiaoyan, DONG Yinmao, LI Li.
Research Achievements in Bioactive Components, Pharmacological Effects and Applications of Cordyceps militaris
[J]. FOOD SCIENCE, 2018, 39(21): 330-339.
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[7] |
EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng.
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
[J]. FOOD SCIENCE, 2017, 38(9): 138-142.
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[8] |
CHEN Weiling, ZHONG Peipei, WANG Yuanxing.
Antioxidant Activities and Identification of Bioactive Components of Cyclocarya paliurus Leaves by UPLC-QTOF-MS/MS
[J]. FOOD SCIENCE, 2017, 38(8): 122-128.
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[9] |
XU Yuanfen, LIU Xinping, ZHANG Chi.
Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS
[J]. FOOD SCIENCE, 2016, 37(2): 87-91.
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[10] |
WANG Ling, WU Junlin, WU Qingping, WAN Yanjuan, ZHANG Wen.
A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi
[J]. FOOD SCIENCE, 2015, 36(15): 245-248.
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[11] |
HUANG Fang, ZHOU Hong, YU Shan-shan.
Optimization of Extraction of Volatile Oil from Allium macrostemon Bunge and Chemical Composition Analysis by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(8): 80-84.
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[12] |
WANG Shu-min, YE Fa-yin, LIU Jia, ZHAO Guo-hua*.
Progress in Preparation and Application of Colon-Specific Delivery Systems for Food Bioactive Components
[J]. FOOD SCIENCE, 2014, 35(23): 320-324.
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[13] |
SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong.
Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage
[J]. FOOD SCIENCE, 2014, 35(2): 266-270.
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[14] |
WANG Hui-qian, ZHENG Cong, WANG Hua-dong, WANG Jing, ZHENG Yong-hua*.
Effect of Pretreatment with Ethanol on Bioactive Compounds and Antioxidant Activity in Fresh-Cut Broccoli Florets
[J]. FOOD SCIENCE, 2014, 35(16): 250-254.
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[15] |
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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