[1] |
FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing.
In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin
[J]. FOOD SCIENCE, 2021, 42(5): 201-207.
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[2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[3] |
YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao.
Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking
[J]. FOOD SCIENCE, 2020, 41(6): 304-309.
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[4] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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[5] |
YA Yu, JIANG Cuiwen, LI Tao, TANG Li, NING Dejiao, YAN Feiyan, XIE Liping.
Highly Sensitive Determination of Capsaicin Based on Nitrogen-Doped Graphene Oxide Modified Carbon Paste Electrode
[J]. FOOD SCIENCE, 2017, 38(22): 211-215.
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[6] |
WANG Yuanwei, LIU Xiong.
Advances in Hypoglycemic and Hypolipidemic Mechanisms of Capsaicin
[J]. FOOD SCIENCE, 2016, 37(9): 227-231.
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[7] |
CHENG Yajiao, WANG Qianqian, LU Hongjia, YOU Yuming, YE Min, QIN Xiaoli, LIU Xiong*.
Effect of Capsaicin on Intestinal Health in Diabetic Rats
[J]. FOOD SCIENCE, 2015, 36(9): 154-159.
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[8] |
JIA Hongfeng, DENG Hong, LIANG Aihua*, WANG Xin, LIN Dan, YAN Liqiang, YI Yuwen, WANG Liangyun.
Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes
[J]. FOOD SCIENCE, 2015, 36(4): 152-157.
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[9] |
LU Hong-jia, CHEN Zhao-jun, ZHENG Long-hui, SU Xin-feng, LIU Xiong.
Effect of Capsaicinoid Dose on Serum Lipids, Hepatic Lipids and Cecum Environment in Ovariectomized Rats
[J]. FOOD SCIENCE, 2014, 35(3): 203-208.
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[10] |
YE Min, ZHANG Lei, WANG Qian-qian, LIU Qing-qing, LIU Xiong.
Intestinal Health Effect of Capsaicin and Sanshool in Female Sprague-Dawley Hyperlipidemia Rats
[J]. FOOD SCIENCE, 2014, 35(21): 190-195.
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[11] |
CAO Jian-lan1, LU Qiao2, ZHANG Yu3,*.
Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation
[J]. FOOD SCIENCE, 2014, 35(12): 60-64.
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[12] |
LI Ming-ze,SU Xin-feng,PENG Lin,Lü Jiao,LIU Xiong*.
Effect of Capsaicin Dose on Intestinal Fermentation in Rats
[J]. FOOD SCIENCE, 2013, 34(7): 258-261.
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[13] |
WANG Yang,HAN Shuang,CAO Di,LIU Ju,ZHOU Yun-peng,XU Li-feng,CHEN Ye.
Preparation of High Purity Capsaicin Monomer by Reverse Phase C18 Column Chromatography
[J]. FOOD SCIENCE, 2013, 34(24): 65-68.
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[14] |
TAO Hong,JIANG Lin,ZHENG Xi-kang,ZHONG Wen-jun,HU Ji-teng,WANG Xiao-juan,DU Zhuo,CHEN Jin-long.
Optimization of Molecular Distillation Separation Conditions for Capsicum Oleoresin by Response Surface Methodology and Antioxidant Activity of Its Separated Components
[J]. FOOD SCIENCE, 2013, 34(20): 87-93.
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[15] |
LU Hong-jia,SU Xin-feng,TANG Yan,LIU Xiong*.
Effect of Pectin from Ficus pumila L. Seeds on Capsaicin-Induced Intestinal Injury in Ovariectomized Rats
[J]. FOOD SCIENCE, 2013, 34(19): 293-297.
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