[1] |
LOU Leyan, CHEN Hongji, YIN Pei, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid
[J]. FOOD SCIENCE, 2019, 40(9): 220-227.
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[2] |
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu.
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu
[J]. FOOD SCIENCE, 2019, 40(20): 234-240.
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[3] |
LIANG Jingrui, LI Wei, WANG Jian, WANG Fei, WANG Zhanyi, FENG Xiaohui, DU Jian.
New Method for Stability Determination of Docosahexaenoic Acid (DHA)-Enriched Microalgae Oil Emulsion and Factors Influencing the Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(19): 128-135.
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[4] |
CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi.
Functional Components and Activities of Different Dark Tea Extracts
[J]. FOOD SCIENCE, 2017, 38(18): 54-59.
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[5] |
ZHOU Zhaoyong, HE Dongjian, ZHANG Haihui, LEI Yu, SU Dong, CHEN Ketao.
Non-Destructive Detection of Moldy Core in Apple Fruit Based on Deep Belief Network
[J]. FOOD SCIENCE, 2017, 38(14): 297-303.
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[6] |
ZHENG Shaojie, LIAO Xia, LU Keke, LIU Dong, WU Surui, MING Jian.
Antioxidant and Antiproliferative Activity in Human Cancer Cells of Polyphenols Extracted from Morchella angusticepes Peck Based on in Vitro Simulated Digestion
[J]. FOOD SCIENCE, 2016, 37(21): 234-240.
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[7] |
WANG Yuehua, LI Bin, MENG Xianjun, AN Xiaoqi, MA Yan, ZHANG Qi, LI Li, LI Dongnan.
Effect of in Vitro Simulated Digestion on Anthocyanin Composition and Antioxidant Activity of Lonicera caerulea Berry Extracts
[J]. FOOD SCIENCE, 2016, 37(19): 100-105.
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[8] |
ZHANG Jing, ZHANG Yiyi, XU Feiran, SHI Jiayi, JU Xingrong, WANG Lifeng.
Antioxidant Activities in Vitro and in Cells and Amino Acid Composition of Rapeseed Peptides
[J]. FOOD SCIENCE, 2016, 37(13): 36-41.
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[9] |
LU Keke1, TAN Yurong1, WU Surui2, MING Jian1,3,*.
Polyphenol Components and Antioxidant Activity of Morchella conica Pers. from Three Different Habitats
[J]. FOOD SCIENCE, 2015, 36(7): 6-12.
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[10] |
ZHANG Qiang1,2, PAN Leiqing1, TU Kang1,*.
Detecting Chilling Injury of ‘Xiahui 5’ Peach by Hyperspectral Half-Transmittance Imaging
[J]. FOOD SCIENCE, 2015, 36(2): 160-167.
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[11] |
ZHANG Qiang, PAN Lei-qing, WU Lin-wei, ZHU Na, ZHANG Wei, TU Kang*.
Detecting Chilling Injury at Early Stage of ‘Xiahui 5’ Honey Peach by Hyperspectral Reflectance and Half-Transmittance Imaging
[J]. FOOD SCIENCE, 2014, 35(4): 71-76.
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[12] |
BI Xia-kun,ZHAO Jie-wen,LIN Hao,SUN Li,GUAN Bin-bin.
Prediction of Egg Storage Time Using Portable Near Infrared Spectrometer
[J]. FOOD SCIENCE, 2013, 34(22): 281-285.
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[13] |
AI Zhi-lu1,2,3,CHEN Di1,XIE Xin-hua1,2,PAN Zhi-li1,2,WANG Na1,2,SUO Biao1,2,HUANG Zhong-min1,*.
Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch
[J]. FOOD SCIENCE, 2013, 34(21): 20-23.
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[14] |
HUANG Yue,LU Wen-wei,TANG Li-wei,HUANG Ling-jie,BAI Chen.
Determination of Oxygen Radical Absorbance Capacity in Chinese Rice Wine by Fluorescence Spectrophotometry
[J]. FOOD SCIENCE, 2013, 34(18): 189-192.
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[15] |
HE Rong1,JU Xing-rong1,2,*.
Antihypertensive Properties of Enzymatic Hydrolysate of Rapeseed Protein and Its Ultrafiltered Fractions
[J]. FOOD SCIENCE, 2013, 34(15): 57-61.
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