[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] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Mineral Enrichment Capacity and Geographical Origin Identification of Boletus edulis
[J]. FOOD SCIENCE, 2021, 42(10): 290-296.
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[5] |
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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[6] |
ZHANG Min, ZHANG Xianzhou, LI Cong, GAO Hao, LIU Jianhui, TIAN Yiling, MA Wen, LI Yingjun, TAN Jianxin.
Screening of Aptamers for Aflatoxin B1 and Establishment of a Method for Aflatoxin B1 Detection
[J]. FOOD SCIENCE, 2020, 41(24): 295-303.
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[7] |
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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[8] |
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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[9] |
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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[10] |
LI Xinwei, LIAO Jia, DONG Xiuyu, ZHOU Xin, YANG Heqi, WU Long, WANG Qiukuan, ZHOU Hui.
A Review of the Separation and Enrichment of Functional Peptides
[J]. FOOD SCIENCE, 2020, 41(1): 267-276.
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[11] |
LIU Kaifang, XI Zhiwen, HUANG Linna, HUI Fengli.
Optimization of High Cell Density Fermentation of Saccharomyces boulardii for Enhanced Biomass Production
[J]. FOOD SCIENCE, 2019, 40(8): 56-62.
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[12] |
LIU Zhenzhen, LI Rong, TANG Shuhua, HUANG Xianyong, ZHANG Wanjing, LI Yongjie, JIANG Zitao.
Separation and Enrichment of Casein Phosphopeptides Using SiO2@TiO2 Composite
[J]. FOOD SCIENCE, 2019, 40(11): 75-81.
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[13] |
JIANG Chunjiao, JIANG Yun, GENG Zhiming, ZHANG Muhan, SUN Chong, BIAN Huan, WANG Daoying, XU Weimin.
Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid
[J]. FOOD SCIENCE, 2018, 39(7): 278-284.
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[14] |
YAO Bo, YUN Jianmin, AI Duiyuan, YAN Haijiao, BAI Jie, LI Duojia.
Screening of Aroma-Producing Yeast from Jiangshui, a Traditional Chinese Fermented Vegetable Food, and Optimization of Its Enrichment Medium
[J]. FOOD SCIENCE, 2018, 39(6): 107-115.
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[15] |
WEN Dongling, CHENG Shujun, LIU Yue, YU Qian.
Analysis of Bacterial Community Diversity of Chilled Chicken at Different Enrichment Temperatures Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(24): 156-161.
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