Study on the Method for Ultrasonic Extraction of Flavonoids

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HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.

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ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.

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CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.

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HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.

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SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.

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ZHENG Mengfei, LIU Jian, QU Wei. Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages [J]. FOOD SCIENCE, 2020, 41(5): 152-158.

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GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou. Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(5): 159-165.

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LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin. A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.) [J]. FOOD SCIENCE, 2020, 41(5): 306-314.

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SUN Liqiong, HAO Wenjing, TANG Xiaoqing, WANG Kangcai, ZHANG Shaoling. Analysis of Characteristic Polyphenols and Triterpenic Acids in Ripe Pears of 36 Cultivars by UPLC-MS/MS [J]. FOOD SCIENCE, 2020, 41(22): 206-214.

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ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen. Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin [J]. FOOD SCIENCE, 2020, 41(22): 215-221.

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HU Li, PENG Wenting, LU Haocheng, WANG Jun. Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties [J]. FOOD SCIENCE, 2020, 41(14): 225-233.

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