[1] |
WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin.
Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 176-184.
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[2] |
WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu.
Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 281-285.
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[3] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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[4] |
LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang.
A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation
[J]. FOOD SCIENCE, 2020, 41(15): 314-322.
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[5] |
ZHOU Yanqiang, WU Guangbin, CHEN Fahe.
Analysis of Monosaccharide Composition of Polysaccharides from Okra by Pre-column Derivatization High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(4): 266-271.
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[6] |
ZHU Kaili, CHEN Jingchao, FAN Qingping, HUI Ailing.
Improved Separation Efficiency of Polyunsaturated Fatty Acids from Simulated Flaxseed Oil by Ultra-high Pressure-Assisted Urea Adduction Method
[J]. FOOD SCIENCE, 2019, 40(1): 130-136.
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[7] |
HAN Lina, SHEN Hao, TIAN Jianwen, FAN Yanli.
Effects of Flavonoids Extracted from Lycium barbarum Leaves on the Quality of Minced Mutton Mixture during Cold Storage
[J]. FOOD SCIENCE, 2018, 39(7): 256-262.
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[8] |
HAN Fenli, HAN Fei, LI Aike, CHEN Xi, SONG Ge, FAN Liuping, YU Zhiquan.
Determination of Amino Acid Contents in Cereals and Ileal Digesta by Reversed-Phase High Performance Liquid Chromatography with AccQ-Tag Pre-column Derivatization Method
[J]. FOOD SCIENCE, 2018, 39(4): 165-170.
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[9] |
FU Mengfan, ZHAO Yifan, YAN Weidong.
Analysis of Monosaccharide Composition of Polysaccharides from Lycium barbarum L. by HPLC with Precolumn Derivatization
[J]. FOOD SCIENCE, 2018, 39(18): 186-191.
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[10] |
HAN Xiaojiang, XU Zhijiao, YUE Tianli, NIU Chen, WEI Jianping, CAI Rui, YUAN Yahong.
Metabolic Fingerprinting Analysis of Zygosaccharomyces rouxii under Sugar Stress
[J]. FOOD SCIENCE, 2018, 39(12): 167-173.
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[11] |
PENG Hongwei, BAI Ruiying, CHEN Dian, SUN Yuanming, XU Zhenlin, ZENG Daoping, LI Duan, WU Zhiquan, YANG Jinyi,.
Optimization of Derivatization Conditions by Response Surface Methodology for the Determination of Semicarbazide in Animal-Derived Foods by Enzyme-Linked Immunosorbent Assay
[J]. FOOD SCIENCE, 2017, 38(6): 287-294.
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[12] |
XIONG Zhiqin, PAN Lijun, JIANG Shaotong, SHEN Hong, CAO Lili.
Optimization of Two-Step Lipase-Catalyzed Synthesis of Human Milk Fat Substitutes by Response Surface Methodology and Fatty Acid Composition Analysis
[J]. FOOD SCIENCE, 2017, 38(2): 248-254.
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[13] |
GE Shuangshuang, ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, ZHENG Hua, ZHANG Hong.
Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil
[J]. FOOD SCIENCE, 2017, 38(15): 127-134.
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[14] |
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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[15] |
WANG Jinxia1,2, LIN Jiangli1, LU Yi2,*, WANG Jide1.
Determination of Total Sulfite in Xinjiang Specialty Raisin by Fluorescence Derivatization
[J]. FOOD SCIENCE, 2016, 37(4): 212-215.
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