[1] |
WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue.
Etherification of Microcrystalline Cellulose for Application in Starch Films
[J]. FOOD SCIENCE, 2021, 42(4): 65-71.
|
[2] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
|
[3] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
|
[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.
|
[5] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
|
[6] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
|
[7] |
WANG Wen, WANG Ruizhi, WANG Tong, WANG Liqi, ZHU Xiuqing, SHI Yanguo, YU Dianyu.
Optimization of Enzymatic Hydrolysis of Cold-Pressed Hemp Seed Cake for Increased Oil Yield by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(8): 242-247.
|
[8] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
|
[9] |
WU Bo, XIE Jing.
Optimization of Water Temperature and Salinity for Live Transportation of Grouper
[J]. FOOD SCIENCE, 2019, 40(16): 235-241.
|
[10] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
|
[11] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
|
[12] |
WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu.
High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(2): 105-111.
|
[13] |
GUO Hongyao, LI Dong, LEI Xiong, WANG Xiaojing, GANG Yong, LI Wenhong.
Optimization by Response Surface Methodology and Kinetics of Extraction of Polyphenols from Chinese Prickly Ash
[J]. FOOD SCIENCE, 2018, 39(2): 247-253.
|
[14] |
ZOU Ye, CAI Panpan, WANG Li, WANG Daoying, ZHOU Tao, XU Weimin.
Ultrasonic-Assisted Enzymatic Extraction and Thermal Stability of Collagen from Soft-Shelled Turtle Calipash
[J]. FOOD SCIENCE, 2018, 39(2): 254-259.
|
[15] |
QIU Xianchuang, ZHAO Ning, LI Chen, WANG Jingxue.
Optimization of Extraction of Polysaccharide from Dendrobium officinale and Its Antioxidant Effect on Drosophila melanogaster
[J]. FOOD SCIENCE, 2018, 39(2): 273-280.
|