[1] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[2] |
DENG Qi, YUAN Zhong’an, HUANG Xuesong.
Determination of Oxidized Triacylglycerol Polymers in Oils and Fats by High Performance Liquid Chromatography with Two Sequential Columns
[J]. FOOD SCIENCE, 2020, 41(2): 321-326.
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[3] |
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong.
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong
[J]. FOOD SCIENCE, 2019, 40(20): 14-20.
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[4] |
WANG Yunna, LI Yan, LI Yang, YIN Weihua, ZHANG Liebing.
Chemical Composition and Thermodynamic Characteristics of Milk Fat Fractions Obtained by Dry Fractionation
[J]. FOOD SCIENCE, 2019, 40(12): 196-202.
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[5] |
JIANG Meiyun, TANG Shuo, WANG Ting, LAI Chenhuan, FAN Yimin, YONG Qiang.
Degradation of Pectic Polysaccharide by Hydrothermal Treatment and Antioxidant Activity in Vitro of the Resulting Products
[J]. FOOD SCIENCE, 2019, 40(12): 253-259.
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[6] |
ZHU Dongyang1, KANG Zhuangli1,*, HE Hongju1,*, HU Mingming2, HUANG Qingji2, MA Hanjun1, ZHAO Gaiming3, XU Xinglian4, WANG Huhu4.
Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters
[J]. FOOD SCIENCE, 2018, 39(5): 71-75.
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[7] |
WU Fang, WANG Dandan, WEN Min, XUE Changhu, WANG Yuming.
Effect of Dietary DHA-Phosphatidylserine on DHA Level of Body Tissues in Developing Mice
[J]. FOOD SCIENCE, 2018, 39(1): 131-135.
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[8] |
NI Yiqun, WU Na, WANG Xichang.
Correlation between the Formation of Volatile Compounds and Lipids in Hepatopancreas of Female Chinese Mitten Crab during Cooking
[J]. FOOD SCIENCE, 2017, 38(2): 127-132.
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[9] |
WENG Liping , ZHAO Yun , ZHANG Le , WANG Honghai.
Identification of Triacylglycerols in the Lipids of Pseudosciaena crocea by UPLC and Q-Exactive High-Resolution
Mass Spectrometer
[J]. FOOD SCIENCE, 2017, 38(10): 178-182.
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[10] |
JIANG Wei, WU Youru, XUE Jie.
Application of C, H and O Isotopes for Identifying the Geographical Origin of Wines
[J]. FOOD SCIENCE, 2016, 37(6): 166-171.
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[11] |
LIU Haibin, ZHANG Wei*, CHEN Yuantao, LI Xuanling, CHEN Liang, GAO Zhongchao.
Optimization of Foam Separation of Mulberry Leaf Protein by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(8): 97-102.
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[12] |
LIU Youqian, LIU Xia, LI Peiwu, WANG Xiupin.
Review on Chemometrics Methods and Triacylglycerols for Authentication of Edible Oils
[J]. FOOD SCIENCE, 2015, 36(3): 234-239.
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[13] |
WU Jinsong1,2, ZHENG Jiong1, XIA Xuejuan1, WANG Jian3, KAN Jianquan1,*.
Separation and Purification of Polysaccharides from Ma Bamboo Shoots (Dendrocalamus latiflorus)
[J]. FOOD SCIENCE, 2015, 36(2): 80-84.
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[14] |
WANG Yue, WANG Xing-guo, ZHANG Ya-fei, MENG Zong, ZHANG Hong.
Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine
[J]. FOOD SCIENCE, 2014, 35(7): 17-22.
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[15] |
XU Pei-yuan, YUAN Bo, ZUO Fei, LI Yong-rong, JIANG Ji-hong*.
Identification of Triacylglycerols from Pecan (Carya illinoensis) Oil
[J]. FOOD SCIENCE, 2014, 35(6): 159-163.
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