[1] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[2] |
LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng.
Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice
[J]. FOOD SCIENCE, 2020, 41(23): 35-41.
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[3] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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[4] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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[5] |
WANG Jiayi, PAN Shuxuan, XIA Chen, DENG Haiyun, Lü Xiaohua, CHEN Jian.
Nutritional Composition, Gamma-Aminobutyric Acid Content and Anti-fatigue Activity of Germinated Brown Rice Bran
[J]. FOOD SCIENCE, 2019, 40(1): 177-182.
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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] |
NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu.
Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar
[J]. FOOD SCIENCE, 2018, 39(19): 322-328.
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[8] |
GUO Gangjun, HU Xiaojing, XU Rong, MA Shangxuan, LONG Jiming, LI Haiquan.
Effects of Different Drying Methods on Nutritional and Functional Components and Amino Acid Composition of Moringa oleifera Leaves
[J]. FOOD SCIENCE, 2018, 39(11): 39-45.
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[9] |
ZHAO Renliang, XU Wei, WU Dan, JIANG Yihe, ZHU Qi.
Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials
[J]. FOOD SCIENCE, 2017, 38(21): 8-14.
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[10] |
LAI Dengni, PENG Pei, LI Tao, QIN Si, ZHAO Lingyan, DENG Fangming.
A Review of the Effects of Cooking Methods on Nutritional Components and Bioactives in Potato
[J]. FOOD SCIENCE, 2017, 38(21): 294-301.
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[11] |
WU Xiaojuan, CONG Jingyuan, WU Wei, WU Yue.
Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice
[J]. FOOD SCIENCE, 2017, 38(18): 67-72.
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[12] |
Lü Haipeng, ZHANG Yue, CHEN Xinghua, CAI Liangsui, LIN Zhi.
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
[J]. FOOD SCIENCE, 2016, 37(20): 42-50.
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[13] |
DAI Hongjie, SUN Yulin, FENG Zixin, WEN Jing, CHEN Daohai.
Analysis and Evaluation of Nutritional Components of the Nidamental Gland in Female Sepia pharaonis
[J]. FOOD SCIENCE, 2016, 37(14): 97-103.
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[14] |
YAO Haiqin, WANG Feijiu, LIU Fuli, LIANG Zhourui, WANG Wenjun, SUN Xiutao, LI Xiaolei.
Chemical Analysis and Nutritional Assessment of New Varieties of Saccharina japonica
[J]. FOOD SCIENCE, 2016, 37(12): 95-98.
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[15] |
DONG Yan, GAO Yugang, ZHAO Yan, HE Zhongmei, ZANG Pu, ZHANG Lianxue.
Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots
[J]. FOOD SCIENCE, 2016, 37(12): 110-116.
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