[1] |
ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng.
Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation
[J]. FOOD SCIENCE, 2020, 41(4): 178-184.
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[2] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[3] |
XUE Hongkun, LIU Chenghai, LIU Chai, XU Hao, QIN Qingyu, SHEN Liuyang, ZHENG Xianzhe.
A Comparative Study of the Optimization of Microwave Extraction of Anthocyanins from Blueberry by Response Surface Methodology and Genetic Algorithm-Artificial Neural Network
[J]. FOOD SCIENCE, 2018, 39(16): 280-288.
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[4] |
XIAO Zuobing, WANG Hongling, NIU Yunwei, ZHU Jiancai, MA Ning.
Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression
[J]. FOOD SCIENCE, 2018, 39(10): 242-249.
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[5] |
WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong.
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
[J]. FOOD SCIENCE, 2017, 38(7): 1-5.
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[6] |
QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*.
Extraction and Aroma Composition of Laurel Leaf Oleoresin
[J]. FOOD SCIENCE, 2016, 37(22): 119-125.
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[7] |
XU Yuanfen, LIU Xinping, ZHANG Chi.
Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS
[J]. FOOD SCIENCE, 2016, 37(2): 87-91.
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[8] |
ZHANG Jie1,2, DENG Xu2, SHAO Chengbin1,2,*, YU Yang2, LIANG Chong2.
Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2015, 36(24): 46-50.
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[9] |
LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli.
Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil
[J]. FOOD SCIENCE, 2015, 36(20): 79-85.
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[10] |
GU Renyong, YANG Wangen, YU JiGU Renyong, YANG Wangen, YU Ji.
Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(10): 76-80.
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[11] |
ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan.
Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS
[J]. FOOD SCIENCE, 2014, 35(8): 275-278.
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[12] |
HUANG Fang, ZHOU Hong, YU Shan-shan.
Optimization of Extraction of Volatile Oil from Allium macrostemon Bunge and Chemical Composition Analysis by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(8): 80-84.
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[13] |
LIANG Jing1, YANG Dong-mei1, TIAN Xiang-rong1, XIE Wen-hua1, LI Jun-nian1,*, XUE Da-yuan2,*.
GC-MS Analysis of Aroma Compounds of Kesha Tribute Rice from Yongshun
[J]. FOOD SCIENCE, 2014, 35(8): 236-239.
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[14] |
SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong.
Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage
[J]. FOOD SCIENCE, 2014, 35(2): 266-270.
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[15] |
GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*.
Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
[J]. FOOD SCIENCE, 2014, 35(2): 41-46.
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