[1] |
ZHAO Chao, YE Haiqing, HOU Pingping, YANG Yang, ZHOU Xinhui, ZHONG Shuning, ZHANG Tiehua.
Optimization of Microwave-Assisted Extraction and Fatty Acid Composition of Rana chensinensis Egg Oil
[J]. FOOD SCIENCE, 2017, 38(22): 263-268.
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[2] |
REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, FENG Qiuqi, GUO Jinying, CUI Guoting, WANG Songjun.
Optimization of Processing Parameters for Collagen Extraction from Chinese Giant Salamander (Andrias davidianus) Skin after Dense Phase Carbon Dioxide Pretreatment
[J]. FOOD SCIENCE, 2017, 38(16): 198-204.
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[3] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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[4] |
REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina.
Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying
[J]. FOOD SCIENCE, 2016, 37(6): 1-6.
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[5] |
WANG Wei, WEI Liping*.
Analysis of Fatty Acid Compositions in Prunus mira Kernels from Different Growing Areas in Tibet
[J]. FOOD SCIENCE, 2016, 37(22): 107-111.
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[6] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[7] |
LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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[8] |
QIAN Hua, CHEN Bin, HUANG Xiaode, ZHU Yuyao, ZHAO Botao.
Effect of Different Cell Wall Disruption Techniques on the Extraction Yields of Functional Components from Fruit Bodies of Phellinus linteus
[J]. FOOD SCIENCE, 2016, 37(10): 23-27.
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[9] |
WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1.
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(7): 90-96.
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[10] |
WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing.
Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(24): 83-88.
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[11] |
YANG Xueshan, ZHU Xia, LI Ying, YANG Ting, HAN Shunyu.
Optimization of Extraction Process and in Vitro Antioxidant Activities of Mannan from Waste Wine Yeast
[J]. FOOD SCIENCE, 2015, 36(18): 69-74.
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[12] |
JI Juan, LI Wei, CHEN Xiao-hong, JIANG Mei, RUI Xin, DONG Ming-sheng.
Optimization of Fermentation Conditions for the Production of Exopolysaccharides by Lactobacillus helveticus MB2-1
[J]. FOOD SCIENCE, 2014, 35(7): 95-101.
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[13] |
WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1.
Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 56-62.
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[14] |
XU Feng1, WANG Chang-yuan1,2,*.
Optimization of Physical Force-Assisted Alkaline Extraction of Rice Bran Protein
[J]. FOOD SCIENCE, 2014, 35(20): 11-16.
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[15] |
XIE Wei, YAN Shou-lei*, LI Chun-li, WANG Qing-zhang, LI Jie.
Optimization of Alkaline Hydrolysis of Lotus Root for Bound Ferulic Acid by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 18-22.
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