[1] |
HU Jiaman, HUANG Caihuan, ZHENG Jie, OU Shiyi, LI Ruiyang, OU Juanying.
Efficacy and Mechanism of Action of Amino Acids in Eliminating Methylglyoxal and Formaldehyde
[J]. FOOD SCIENCE, 2022, 43(4): 32-38.
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[2] |
GU Xiaomin, TONG Chuan, HAN Yanchao, CHEN Hangjun, GAO Haiyan.
Diversity of Free Amino Acids among Different Lotus Rhizomes
[J]. FOOD SCIENCE, 2022, 43(4): 183-189.
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[3] |
LU Lanxiang, XUE Xia, SU Shufang, ZHANG Yanxia, YIN Lili, CHENG Zhi, ZHENG Wenjing, SUN Lizhen, WANG Jun, ZHU Jianhua, LIU Yanming.
Determination of 19 Free Amino Acids and Taurine in Formulas for Special Medical Purpose Intended for Infants by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2022, 43(4): 190-197.
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[4] |
HONG Shujing, HE Jun, XIA Qiang, SUN Yangying, DANG Yali, CAO Jinxuan, TIAN Hongwei, YU Hui, PAN Daodong.
Inhibition of Biogenic Amines and Nitrite in Reboiling Marinade by Grape Seed Extract
[J]. FOOD SCIENCE, 2022, 43(3): 70-76.
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[5] |
SHI Guanying, ZHAO Lili, WANG Xiaomin, ZHANG Le, JIANG Pengfei, WANG Xuzeng, WANG Zhaogai.
Dynamic Changes in Major Active Substances and Volatile Components in Toona sinensis Leaves during Growth
[J]. FOOD SCIENCE, 2022, 43(2): 276-284.
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[6] |
JIN Wengang, ZHAO Ping, JIN Jing, YANG Meng, LIU Junxia, GENG Jingzhang, CHEN Xiaohua, PEI Jinjin, CHEN Dejing.
Differences in Volatile Fingerprints of Different Edible Parts of Giant Salamander (Andrias davidiauns) Analyzed by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2022, 43(2): 303-309.
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[7] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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[8] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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[9] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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[10] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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[11] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[12] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[13] |
LU Ran, WANG Bingzhi, TIAN Yingzi.
Analysis and Comprehensive Evaluation of Amino Acid Compositions of Apricot Seed Kernels from Different Cultivars
[J]. FOOD SCIENCE, 2021, 42(24): 229-235.
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[14] |
SUN Wenjia, WANG Xuemei, LI Yalong, WANG Yao, ZHOU Xingtao, CHE Zhenming, LIU Ping.
Effect of Exogenous Amino Acid Addition on Sensory and Flavor Characteristics of Model Pixian Broad-bean Paste System
[J]. FOOD SCIENCE, 2021, 42(22): 283-290.
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[15] |
HAO Mengzhen, BI Yuan, SONG Ruolin, CHEN Xi, CHE Huilian.
Immunoinformatics Prediction and Identification of Critical Amino Acids in Linear IgE-Binding Epitopes of the Major English Walnut Jug r 1
[J]. FOOD SCIENCE, 2021, 42(20): 52-60.
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