[1] |
XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong.
Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2020, 41(13): 184-192.
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[2] |
QIU Jiying, WEI Chaozhi, CHEN Xiangyan, YANG Jinyu, ZHANG Xiang, CHEN Leilei, WANG Yifen, LI Dapeng.
Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 203-209.
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[3] |
LAN Weiqing, CHE Xu, XU Qiaoling, ZHAO Hongqiang, ZHANG Wanjun, XIAO Lei, XIE Jing.
Effect of Slurry Ice Made with Ginkgo biloba Leaf Extract or Bamboo Vinegar on the Quality of Pomfret (Pampus argenteus) during Ice Storage
[J]. FOOD SCIENCE, 2017, 38(23): 249-256.
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[4] |
CHEN Dixin, ZHAO Liangyi, YANG Yingjun, SHI Chaonan, CHEN Xusheng.
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
[J]. FOOD SCIENCE, 2017, 38(11): 243-248.
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[5] |
ZHANG Meili, HE Ling, YUAN Xirui, DU Fangmeng, ZHAO Kaixi.
Induction of Resistance in Kiwifruit (Actinidia chinensis) against Penicillum expansum by Ginkgo biloba L. Leaf Extract
[J]. FOOD SCIENCE, 2016, 37(6): 242-247.
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[6] |
LI Yu, WU Cai-e*, FAN Gong-jian, LI Ting-ting, WU Hai-xia, HUA Jing.
Antimicrobial and Preservative Effects of Natamycin on Ginkgo Fruits
[J]. FOOD SCIENCE, 2014, 35(4): 220-225.
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[7] |
ZHANG Li-hua, LIU Bo, LIU Tao-tao, LI Guang-hui.
Optimization of Intermittent Microwave Drying of Ginkgo Fruits
[J]. FOOD SCIENCE, 2014, 35(2): 108-114.
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[8] |
WU Hai-xia, WU Cai-e, FAN Gong-jian, LI Ting-ting, YING Rui-feng, HUA Jing.
Purification and Antimicrobial Activity of Protein from Ginkgo biloba Seed Kernels
[J]. FOOD SCIENCE, 2014, 35(13): 108-113.
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[9] |
ZHANG Mei-fang, HE Ling*, FENG Jin-xia, BI Jing-yu.
Effects of Composite Coating Consisting of Ginkgo biloba Leaf Extract and Sodium Alginate on Quality of Fresh-Cut ‘Red Fuji’ Apples
[J]. FOOD SCIENCE, 2014, 35(10): 263-267.
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[10] |
WANG Yan-qin,XU Li,CAO Fu-liang,WANG Wei-fan,ZHAO Feng-yi,YANG Shi-long,LEI Meng.
Negative Pressure Cavitation-Assisted Extraction and Purification of Proanthocyaidins from Ginkgo biloba Leaves
[J]. FOOD SCIENCE, 2013, 34(24): 6-10.
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[11] |
CHEN Zong-li,HE Xiao-long,ZHANG Xiang-qian,ZHAO Man-xing,XUE Bi-rong.
Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)
[J]. FOOD SCIENCE, 2013, 34(10): 197-203.
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[12] |
LIHui-zhen,ZHANGZhi-jun,QIAOShao-jun.
Rosmarinic Acid Accumulation in Cell Suspension Culture of Perilla frutescens
[J]. FOOD SCIENCE, 2012, 33(9): 149-153.
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[13] |
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Optimization of Homogenization Conditions for the Extraction of Proanthocyanidin from Ginkgo biloba Leaves Using Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(22): 12-16.
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[14] |
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Comparison of Volatile Components in Ginkgo Fruits Stored in Different Conditions by Electronic Nose
[J]. FOOD SCIENCE, 2012, 33(16): 167-170.
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[15] |
HAN Shuai Miao-Zhiwei Yu-Ping LIU Bao-Guo Sun.
Extraction and Analysis of Volatile Flavor Constituents from Ginkgo biloba Exocarp
[J]. FOOD SCIENCE, 2012, 33(14): 146-149.
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