[1] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
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[2] |
YIN Pei, LOU Leyan, CHEN Honglin, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage
[J]. FOOD SCIENCE, 2019, 40(9): 41-47.
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[3] |
WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti.
Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2019, 40(19): 136-142.
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[4] |
DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan.
Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino
[J]. FOOD SCIENCE, 2019, 40(14): 265-269.
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[5] |
LI Chunhong, ZHANG Leigang, LUO Shufen, ZHOU Hongsheng, HU Huali, LI Pengxia.
Effect of Exogenous Ethylene Treatment on Endogenous Ethylene Production and Senescence of Postharvest Pleurotus eryngii
[J]. FOOD SCIENCE, 2018, 39(23): 182-191.
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[6] |
XUE Ahui, CUI Meng, ZOU Huajie, LUO Liping.
Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(16): 221-226.
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[7] |
ZHANG He, ZHANG Ying, YANG Fengjian, ZU Yuangang, CHEN Xiaoqiang.
Correlation between Total Phenols and Total Flavonoids Contents and Antioxidant Activity of Different Fractions from Ethanol Extract of Sunflower Stalk Pith
[J]. FOOD SCIENCE, 2018, 39(15): 54-59.
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[8] |
WANG Yixiu, CHEN Qinqin, BI Jinfeng, ZHOU Mo, LI Bin.
Effects of Different Thawing Methods on Drip Loss, Physicochemical Quality and Antioxidant Activity of Quick-Frozen Mulberry Fruits
[J]. FOOD SCIENCE, 2017, 38(7): 149-154.
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[9] |
QIAN Jing, YANG Peizhou, CAO Lili, CAO Xinmin, ZHENG Zhi, JIANG Shaotong.
Effect of Prodigiosin on Intestinal Development and Antioxidant Capability in Weaned Rats
[J]. FOOD SCIENCE, 2017, 38(17): 244-250.
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[10] |
PENG Shaodan, HUANG Xiaobing, JING Wei, ZHOU Wei, LI Jihua, LIN Lijing.
Effect of Drying Methods on Physicochemical Properties of Alpinia officinarum Hance Slices
[J]. FOOD SCIENCE, 2017, 38(1): 165-170.
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[11] |
ZHANG Meixia, REN Xiaoxia.
Effect of Superfine Grinding on Functional Components of Flos Lonicerae
[J]. FOOD SCIENCE, 2016, 37(8): 51-56.
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[12] |
QIAO Lihua, WANG Meixia, WANG Yijing, DU Shuangkui.
Influence of Roasting on Antioxidant Substances and Antioxidant Activity of Small Black Soybean
[J]. FOOD SCIENCE, 2016, 37(1): 88-93.
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[13] |
FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*.
Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage
[J]. FOOD SCIENCE, 2015, 36(6): 187-191.
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[14] |
WANG Zhiying, GUO Liping, LI Qianqian, YANG Runqiang, GUO Qianghui, GU Zhenxin.
Changes in Main Physiological and Biochemical Metabolism in Cabbage Sprouts during Germination
[J]. FOOD SCIENCE, 2015, 36(3): 6-11.
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[15] |
XIA Hong-yi, YANG Yong*, XIA Le-han, YANG Ting-ting, RUAN Xiao-feng.
Variations in Total Phenols and Condensed Tannins Contents in Persimmon Fruits from Different Varieties during Ripening
[J]. FOOD SCIENCE, 2014, 35(19): 66-71.
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