[1] |
YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu.
Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20
[J]. FOOD SCIENCE, 2018, 39(1): 118-123.
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[2] |
LIU Jingbo, CHEN Jingjing, WANG Erlei, LIU Yanjun.
Separation of Anthocyanin Monomers from Blueberry Fruits through Chromatographic Techniques
[J]. FOOD SCIENCE, 2017, 38(2): 206-213.
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[3] |
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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[4] |
ZHANG Yanan, SUN Baoguo, SUN Jinyuan, SUN Xiaotao, HUANG Mingquan, LI Hehe.
Analysis of Volatile Compounds in 11 Kinds of Health Wines
[J]. FOOD SCIENCE, 2016, 37(16): 106-111.
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[5] |
CHEN Tong, WANG Changqing*, LIAN Weishuai, NING Qingpeng, BAI Yunyun, LI Xiaofan, HAO Zhiping.
Antibacterial Activity in vivo and in vitro of Enzymatic Hydrolysates of Sea Buckthorn Seed Residue
[J]. FOOD SCIENCE, 2015, 36(11): 91-94.
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[6] |
SONG Fanfan1, ZHANG Kangyi1,*, ZHANG Weiwei2, HE Mengying1.
Preparation of Highly Purified Phosphatidylcholine by Ethanol Extraction and Alumina Column Chromatography
[J]. FOOD SCIENCE, 2015, 36(10): 6-10.
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[7] |
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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[8] |
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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[9] |
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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[10] |
ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*.
Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography
[J]. FOOD SCIENCE, 2014, 35(14): 1-4.
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[11] |
WANG Jun-jie1,2,ZHAO Yan1,2,*,TU Yong-gang3,LUO Xu-ying1,2,LI Jian-ke1,2,YANG You-xian1,2,DENG Wen-hui1,2.
Research Progress on the Antimicrobial Peptides Derived from Egg Protein
[J]. FOOD SCIENCE, 2013, 34(9): 399-403.
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[12] |
WANG Yang,HAN Shuang,CAO Di,LIU Ju,ZHOU Yun-peng,XU Li-feng,CHEN Ye.
Preparation of High Purity Capsaicin Monomer by Reverse Phase C18 Column Chromatography
[J]. FOOD SCIENCE, 2013, 34(24): 65-68.
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[13] |
LUO Kai,HU Jiang,HUANG Xiu-fang,WANG Hong-wei,KAN Jian-quan.
Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum
[J]. FOOD SCIENCE, 2013, 34(24): 88-91.
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[14] |
CHEN Zhi-gang,ZHU Quan,WANG Fen.
Purification and Molecular Mass Determination of Lily Polysaccharides
[J]. FOOD SCIENCE, 2013, 34(17): 1-4.
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[15] |
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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