| [1] |
FAN Chuanhui, HE Jianjun, CHEN Xueling, WANG Shaohua.
Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin
[J]. FOOD SCIENCE, 2021, 42(4): 44-50.
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| [2] |
LIU Hanhan, YANG Shuzhen, LI Zhe, ZHANG Meihong, PENG Litao.
Inhibitory Effect and Action Mechanism of Ammonium Carbonate against Sour Rot in Citrus Fruit
[J]. FOOD SCIENCE, 2021, 42(3): 204-210.
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| [3] |
LI Lu, LI Wei, CHE Jinxin, OUYANG Qiuli, TAO Nengguo.
Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2020, 41(9): 133-138.
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| [4] |
LI Xunlan, HONG Lin, YANG Lei, WANG Wu, HAN Guohui, NONG Jiangfei, TAN Ping.
Analysis of Nutritional Components and Comprehensive Quality Evaluation of Citrus Fruit from Eleven Varieties
[J]. FOOD SCIENCE, 2020, 41(8): 228-233.
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| [5] |
YANG Lüzhu, WANG Xinyu, WANG Rongrong, SHAN Yang, ZHANG Qun, DING Shenghua.
Progress in the Knowledge of the Cuticle of Citrus Fruits and Its Effect on Postharvest Fruit Quality during Storage
[J]. FOOD SCIENCE, 2020, 41(7): 234-244.
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| [6] |
WANG Fangjie, WU Zufang, WENG Peifang, ZHANG Xin, TIAN Yuan.
Regulatory Effect of Flavonoids from Citrus paradisi cv. Changshanhuyou on Gut Microbiota of High Fat Diet-Induced Obese Mouse Model
[J]. FOOD SCIENCE, 2020, 41(21): 140-146.
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| [7] |
FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing.
Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(10): 265-271.
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| [8] |
XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming.
Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties
[J]. FOOD SCIENCE, 2019, 40(8): 136-140.
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| [9] |
TIAN Ligang, PENG Ru, YAO Shixiang, DENG Lili, ZENG Kaifang.
Pichia membranaefaciens Combined with Chitosan Treatment Induces Resistance to Anthracnose in Citrus Fruit
[J]. FOOD SCIENCE, 2019, 40(7): 228-237.
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| [10] |
BI Jingying, LI Hua, WANG Hua.
Effect of Fermentation Temperature on the Sensory Quality of Citrus Wine
[J]. FOOD SCIENCE, 2019, 40(6): 209-216.
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| [11] |
BI Jingying, LI Hua, WANG Hua.
Mechanism of HeLa Cell Proliferation and Apoptosis Induced by Bitter Substances in Citrus
[J]. FOOD SCIENCE, 2019, 40(19): 224-230.
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| [12] |
LI Xindan, WANG Wenjun, DENG Lili, YAO Shixiang, ZENG Kaifang,.
Effect of Antimicrobial Peptide Jelleine-I on the Control of Citrus Postharvest Green Mold
[J]. FOOD SCIENCE, 2019, 40(19): 256-262.
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| [13] |
ZHAO Lina, LI Huifang, YU Jiang, LIU Kun, ZHANG Xiaoyun, YANG Qiya, ZHANG Hongyin.
A Mechanistic Study of Citrus Infection by Penicillium expansum
[J]. FOOD SCIENCE, 2019, 40(16): 97-106.
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| [14] |
LI Qili, SUN Junjie, SHAN Yang, FU Fuhua, YANG Ying, LIU Wei.
Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing
[J]. FOOD SCIENCE, 2019, 40(13): 36-44.
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| [15] |
HUANG Rui, SHEN Shuyu, CHEN Honglin, WU Wenyan, CHEN Shiguo, YE Xingqian.
Recent Advances in Bioactivities and Technologies for Bioavailability Improvement of Citrus Flavonoids
[J]. FOOD SCIENCE, 2019, 40(1): 319-326.
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