[1] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
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[2] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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[3] |
SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing.
Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 99-106.
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[4] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
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[5] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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[6] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
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[7] |
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman.
Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2020, 41(12): 166-172.
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[8] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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[9] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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[10] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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[11] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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[12] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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[13] |
WANG Qiongfen, ZHENG Ping’an, LIU Ting, ZHANG Mengqi.
Adulteration Identification of Cod Liver Oils Based on Characteristic Fatty Acids
[J]. FOOD SCIENCE, 2019, 40(8): 326-330.
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[14] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
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[15] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
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