[1] |
CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang.
Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds
[J]. FOOD SCIENCE, 2021, 42(2): 212-217.
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[2] |
JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng.
Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods
[J]. FOOD SCIENCE, 2021, 42(2): 262-270.
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[3] |
ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua.
Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves
[J]. FOOD SCIENCE, 2021, 42(13): 64-71.
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[4] |
ZENG Qiao, LÜ Shenghua, LI Xiang, HU Xin, LIANG Yan, FAN Cheng, DUAN Jie, DENG Tongling.
Bioactive Ingredients and Microbial Diversity of Fuzhuan Tea Produced from Different Raw Materials
[J]. FOOD SCIENCE, 2020, 41(24): 69-77.
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[5] |
CHEN Lu, SHI Dongmei, HE Hongkui, LU Wei, HAN Xinglin, SUN Jinyuan.
Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation
[J]. FOOD SCIENCE, 2020, 41(24): 137-143.
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[6] |
LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike.
Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii
[J]. FOOD SCIENCE, 2020, 41(19): 253-262.
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[7] |
CHENG Ce, LIU Wei, DAI Yan, XI Zewen, ZHU Yuqing, ZOU Liqiang.
Progress in Research on Excipients for Improving the Bioavailability of Active Ingredients in Foods
[J]. FOOD SCIENCE, 2018, 39(17): 281-290.
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[8] |
TAO Liang, WANG Hongyan, ZHAO Cunchao, ZHANG Naiming.
Nutritional and Active Components and Antioxidant Properties of Wildly Grown Myriopteron extensum in Yunnan Province
[J]. FOOD SCIENCE, 2016, 37(8): 142-146.
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[9] |
CHEN Yuying, CHEN Xiaodong, SHI Mengxuan, LU Meiling, ZHAO Luhai, LI Yuan.
Preparation and Application of TEMPO-Oxidized Konjac Glucomannan Micropsheres in Delivery of Food Bioactives
[J]. FOOD SCIENCE, 2016, 37(2): 1-6.
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[10] |
GULIBAHAER Ababaikeli.
Analysis of Active Ingredients and Total Flavonoids in Clematis sibirica (L.) Mill.
[J]. FOOD SCIENCE, 2009, 30(24 ): 221-226.
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[11] |
GU Li-Na-·Ba-Ke, SONG Man-Shu, A Bu-Du-La-·A-Ba-Si.
Optimization of Extraction Conditions of Usnic Acid from Cladonia furcata
[J]. FOOD SCIENCE, 2008, 29(6): 130-132.
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[12] |
HU Yun, YANG Fang-Mei, HU Qiu-Hui, CUI Zhu-Mei.
[J]. FOOD SCIENCE, 2003, 24(6): 158-161.
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