[1] |
LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang.
Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin
[J]. FOOD SCIENCE, 2021, 42(9): 115-122.
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[2] |
ZHANG Qian, CHEN Fusheng.
Effect of Reverse Micellar Extraction on Structure and Physicochemical Properties of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(7): 108-113.
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[3] |
MU Wanju, FENG Jia, LI Xiuxiu, LI Shuhong, CHEN Ye.
Effect of Inulin on Physicochemical Properties of Wheat Gluten
[J]. FOOD SCIENCE, 2019, 40(16): 64-68.
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[4] |
WU Zhen, LI Hong, YANG Yong, TAN Hongjun, ZHAN Yong, JIA Fengxia, LI Xiaobin, WANG Fuqiang.
Geographical Origin Traceability and Varietal Classification of Zanthoxylum Based on Mineral Profile
[J]. FOOD SCIENCE, 2019, 40(16): 213-219.
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[5] |
ZENG Jie, JIANG Jikai, GAO Haiyan, MENG Kexin, SONG Mengdi, LI Guanglei.
Optimization of the Aging Process for Potato Vermicelli without Additives and Quality Changes during Storage
[J]. FOOD SCIENCE, 2019, 40(12): 283-289.
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[6] |
XU Wei, ZHAO Renliang, JIANG Yihe, WU Dan, ZHU Qi.
Modeling Moisture Absorption Isotherms of Hunan Raw Dark Tea and Evaluating Its Mildew Degree
[J]. FOOD SCIENCE, 2018, 39(7): 27-32.
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[7] |
ZHAO Ya, ZHANG Pingping, SHI Qilong.
Moisture Adsorption Isotherms and Thermodynamic Properties of Peanut Shell and Kernel
[J]. FOOD SCIENCE, 2017, 38(7): 55-62.
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[8] |
ZHANG Ke, LU Qiyu.
Physicochemical Properties of Oxidized Wheat Starch and Its Effect on the Quality of Fresh Noodles
[J]. FOOD SCIENCE, 2017, 38(15): 26-30.
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[9] |
YUE Zhenzhen, WANG Jing, FANG Liying, XING Ying, LEI Hongjie, XU Huaide.
Decolorization and Tannin Removal Efficiency of Rosa roxburghii Tratt Juice with Macroporous Adsorbent Resins
[J]. FOOD SCIENCE, 2016, 37(17): 109-114.
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[10] |
ZHAO Liping1, HAN Yongbin1,*, HU Qiuhui2, FANG Yong2, GU Zhenxin1.
Effect of Germination on Functional Properties of Brown Rice Starch
[J]. FOOD SCIENCE, 2015, 36(5): 45-49.
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[11] |
LIU Hua, ZHONG Yejun, LI Ziling, LI Jihua, LIN Lijing, ZHOU Wei.
Water Sorption Characteristics and Glass Transition Temperature of Freeze-Dried Cherry Tomatoes
[J]. FOOD SCIENCE, 2015, 36(23): 95-99.
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[12] |
JI Shu-juan, LIU Xiu-ying, YU Ying-chao, ZHANG Xuan, ZHOU Qian.
Preparation and Adsorption Properties of Rhodamine B Molecularly Imprinted Polymers
[J]. FOOD SCIENCE, 2014, 35(6): 12-16.
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[13] |
YUE Wei, WU Shi-jun*, GAO Xin.
Extraction and Composition Analysis by Gas Chromatography-Mass Spectrometry of Volatile Oil from Zanthoxylum bungeanum Maxim
[J]. FOOD SCIENCE, 2014, 35(2): 261-265.
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[14] |
WANG Su-xia1,2, ZHAO Lei2,*, SHI Bo-lin2, ZHI Rui-cong2, WANG Hou-yin2, ZHOU Xian-li1,*.
Quantitative Prediction of Pungency in Zanthoxylum bungeanum Using Electronic Tongue Based on Differential Degree
[J]. FOOD SCIENCE, 2014, 35(18): 84-88.
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[15] |
ZHANG Lu-lu, ZHAO Lei*, SHI Bo-lin, WANG Hou-yin, ZHI Rui-cong, YANG Jing, XIE Nan, LI Zhi.
A New Scoville Heat Unit (SHU) Method to Grade the Pungency Intensity of Dry Zanthoxylum bungeanum
[J]. FOOD SCIENCE, 2014, 35(15): 11-15.
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