| [1] |
YAN Zheng, HAO Limin, ZHANG Liming, KANG Caicai, MA Tianjiao, CUI Yan, ZHENG Zhiqiang.
Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions
[J]. FOOD SCIENCE, 2019, 40(6): 240-246.
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| [2] |
ZHANG Lu, WANG Honghong, YANG Sihan, TU Zongcai,, LI Jun, CHEN Juan, HUANG Yuzhu.
Characterization of Chemical Constituents in Ethyl Acetate Fraction of Lotus Leaves by Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 229-235.
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| [3] |
Lü Hong, WANG Xiaoming, LIU Xiaomei, ZHANG Fan, WANG Xianrui, GUO Yaqing, PAN Guixiang.
Identification of Chemical Constituents of Methanol Extract of Cimicifuga dahurica by Ultra Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(16): 169-176.
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| [4] |
LIU Yu, XIONG Liang, PENG Cheng, LI Xiaocui, MENG Chunwang, LIU Fei, GUO Li.
Chemical Constituents from Ethanol Extract of Curcuma longa L. Rhizoma and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(12): 226-231.
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| [5] |
YAN Ying, ZHAO Hui, ZOU Lisi, LIU Xunhong, CHAI Chuan, WANG Shengnan, HUA Yujiao.
Analysis of Chemical Constituents in Male Flowers of Eucommia ulmoides by Liquid Chromatography Coupled with Electrospray Ionization-Triple Quadrupole-Time of Flight-Tandem Mass Spectrometry (LC-ESI-Triple TOF-MS/MS)
[J]. FOOD SCIENCE, 2018, 39(6): 215-221.
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| [6] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
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| [7] |
YANG Xiufang, LONG Yuanyuan, WU Yan, MA Yangmin.
Recent Progress in Research on Active Components of Zanthoxylum L.
[J]. FOOD SCIENCE, 2018, 39(19): 303-312.
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| [8] |
ZHANG Yue, ZHU Yin, YE Huoxiang, TAN Junfeng, LIU Linmin, Lü Haipeng, YU Liaoyuan, LIN Zhi.
Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas
[J]. FOOD SCIENCE, 2017, 38(22): 184-191.
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| [9] |
LIU Pu, XU Yifan, LIU Peipei, QIU Saixi, ZHANG Huifang, WU Ke, DENG Ruixue.
Isolation and Identification of Monoterpene Glucosides from Seed Cake of Paeonia rockii
[J]. FOOD SCIENCE, 2017, 38(18): 87-92.
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| [10] |
ZHANG Lihua, SUN Fengjie, ZHAO Wenya, ZHENG Dandan, WANG Jinglong.
Chemical Constituents and Antioxidant Activities of Wood Vinegar from Pomegranate Husk
[J]. FOOD SCIENCE, 2016, 37(8): 127-130.
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| [11] |
XU Min, ZHAO Sanjun, SONG Hui, YANG Chongren.
Advances in Knowledge of Moringa oleifera
[J]. FOOD SCIENCE, 2016, 37(23): 291-301.
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| [12] |
ZHANG Lihua, WANG Dan, GONG Wenzhe, TANG Tingting.
Chemical Constituents and Antimicrobial Activities of Pyroligneous Acid from Jujube Pit
[J]. FOOD SCIENCE, 2016, 37(14): 123-127.
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| [13] |
ZHENG Congcong, SU Yanfang*, HUANG Xiong, QUE Meng.
Chemical Constituents of Antioxidant Species in Black Soybean
[J]. FOOD SCIENCE, 2015, 36(6): 155-160.
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| [14] |
JIA Xiuwen, ZHANG Lihua*, LI Xianru, MENG Jian, AI Zhengdong, LI Xinyu.
Analysis of the Chemical Constituents of Essential Oil from Pomegranate Flower and Evaluation of Its Free Radical Scavenging Ability
[J]. FOOD SCIENCE, 2015, 36(24): 152-155.
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| [15] |
OUYANG Yuzhu, ZHANG Xiaoxu, TANG Xuwan.
Influence of Preparation Methods on Chemical Components of Akebia trifoliate Seed Oil
[J]. FOOD SCIENCE, 2015, 36(22): 142-146.
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