[1] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[2] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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[3] |
YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo.
Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil
[J]. FOOD SCIENCE, 2019, 40(24): 252-257.
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[4] |
YU Xiaoting, SU Wei, QI Qi, JIANG Li.
Optimization of Koji-Making with Culinary Medicinal Matrices by Response Surface Methodology and Component Analysis of Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 123-130.
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[5] |
LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran.
Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder
[J]. FOOD SCIENCE, 2016, 37(8): 152-158.
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[6] |
TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong.
Prediction of the Quality Changes of Soybean Oil during Storage
[J]. FOOD SCIENCE, 2016, 37(18): 256-261.
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[7] |
YANG Xian, WANG Yanyan, WANG Feng, XIA Hui, PAN Xingchang, ZHU Hangju, GU Ruizeng, MA Yongqing, TANG Huali, WANG Shaokang, SUN Guiju.
Effect of Hydrolyzed Wheat Protein Peptide on Ethanol-Induced Acute Gastric Mucosal Damage in Rats
[J]. FOOD SCIENCE, 2016, 37(13): 178-182.
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[8] |
YANG Xuejuan1, LI Yongge1,*, XU Lijuan2, LIU Huishuang2.
Analysis of Volatile Compounds in Hydrolyzed Corn Protein Powder by Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2015, 36(4): 176-180.
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[9] |
YAO Shiyong, WANG Fei, SHI Chuang, CUI Rong, ZHENG Xuxu.
Changes in Trans Fatty acids Composition, Acid Value and Peroxide Value in Zanthoxylum bungeanum Seed Kernel Oil during Heating Process
[J]. FOOD SCIENCE, 2015, 36(16): 186-191.
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[10] |
WANG Li-ran, ZHANG Yuan-yuan, LI Shu-guo*.
An Organic Phase Horseradish Peroxidase Sensor Based on Nanomaterials for the Determination of Peroxide Value in Vegetable Oils
[J]. FOOD SCIENCE, 2014, 35(20): 119-125.
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[11] |
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Optimization by Orthogonal Array Design of Decolorization of Hydrolyzed Apricot Sauce
[J]. FOOD SCIENCE, 2013, 34(6): 120-123.
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[12] |
SHI Lin,WEI Qin*,ZHAO Zhong,LI Da-wen,YI Yun-yu.
Effect of Phenols from Wood Vinegar of Bitter Almond Shell on Antiperoxidant Activity of Walnut Oil
[J]. FOOD SCIENCE, 2013, 34(5): 76-80.
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[13] |
QIAN Jing,ZHENG Guang-lin,FENG Qin.
Glucoamylase Time-Temperature Indicators based on Fat Oxidation of Chilled Pork
[J]. FOOD SCIENCE, 2013, 34(18): 343-348.
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[14] |
BIAN Feng-xia,ZHENG Xu-xu,YIN Zhong-yi,ZHANG Yu-jing.
Optimization of Alkaline Removal of Oil from Sichuan Pepper (Zanthoxylum bungeanum) Pericarp before Oil Pressing and Oxidative Stability of Sichuan Pepper Oil
[J]. FOOD SCIENCE, 2013, 34(16): 46-51.
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[15] |
ZHENG Guang-lin,QIAN Jing*,FENG Qin.
Preparation of Time-Temperature Indicator Reaction System Based on Glucoamylase
[J]. FOOD SCIENCE, 2013, 34(12): 82-85.
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