Study on the Nutritional Components and Safety Foctors of Lotus

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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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GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying. Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC [J]. FOOD SCIENCE, 2016, 37(6): 101-105.

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CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing. GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2016, 37(6): 126-131.

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SONG Hui, GENG Zhiming, REN Shuang, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin. Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS [J]. FOOD SCIENCE, 2016, 37(18): 133-140.

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XIE Yuejie1, HE Zhifei2, LI Hongjun1,*. Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques [J]. FOOD SCIENCE, 2015, 36(24): 147-151.

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XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi. Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea [J]. FOOD SCIENCE, 2015, 36(10): 154-157.

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FANG Bowen, QI Ruiting, ZHANG Ying* . Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit [J]. FOOD SCIENCE, 2015, 36(10): 158-163.

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YUAN Jiangfeng1, ZHAO Junfeng1, SUN Junjie1, HE Lingmei2, ZHANG Zhiqi3, LIU He1. Determination of Flavonoids and Triterpene Acids in Forsythia suspensa Leaves from Henan and Shanxi Provinces [J]. FOOD SCIENCE, 2015, 36(10): 164-167.

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WU Run-feng, ZHAO Li*, YUAN Mei-lan, SU Wei, CHEN Li-li, WEN Hui-fang, WANG Xiao-cheng. Quality Change of Surimi of Four Major Chinese Carps before and after Rinsing [J]. FOOD SCIENCE, 2014, 35(9): 132-136.

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LIU Tao, SUN Jian, GUO Chen, ZHAO Xiao-hong. Comparison of Early Damage of CHO Cells in the Presence of Different Flavonoid Monomers [J]. FOOD SCIENCE, 2014, 35(11): 223-228.

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