[1] |
CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang.
Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds
[J]. FOOD SCIENCE, 2021, 42(2): 212-217.
|
[2] |
JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng.
Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods
[J]. FOOD SCIENCE, 2021, 42(2): 262-270.
|
[3] |
ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua.
Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves
[J]. FOOD SCIENCE, 2021, 42(13): 64-71.
|
[4] |
ZENG Qiao, LÜ Shenghua, LI Xiang, HU Xin, LIANG Yan, FAN Cheng, DUAN Jie, DENG Tongling.
Bioactive Ingredients and Microbial Diversity of Fuzhuan Tea Produced from Different Raw Materials
[J]. FOOD SCIENCE, 2020, 41(24): 69-77.
|
[5] |
CHEN Lu, SHI Dongmei, HE Hongkui, LU Wei, HAN Xinglin, SUN Jinyuan.
Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation
[J]. FOOD SCIENCE, 2020, 41(24): 137-143.
|
[6] |
LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike.
Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii
[J]. FOOD SCIENCE, 2020, 41(19): 253-262.
|
[7] |
YAN Zheng, HAO Limin, ZHANG Liming, KANG Caicai, MA Tianjiao, CUI Yan, ZHENG Zhiqiang.
Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions
[J]. FOOD SCIENCE, 2019, 40(6): 240-246.
|
[8] |
ZHANG Lu, WANG Honghong, YANG Sihan, TU Zongcai,, LI Jun, CHEN Juan, HUANG Yuzhu.
Characterization of Chemical Constituents in Ethyl Acetate Fraction of Lotus Leaves by Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 229-235.
|
[9] |
Lü Hong, WANG Xiaoming, LIU Xiaomei, ZHANG Fan, WANG Xianrui, GUO Yaqing, PAN Guixiang.
Identification of Chemical Constituents of Methanol Extract of Cimicifuga dahurica by Ultra Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(16): 169-176.
|
[10] |
LIU Yu, XIONG Liang, PENG Cheng, LI Xiaocui, MENG Chunwang, LIU Fei, GUO Li.
Chemical Constituents from Ethanol Extract of Curcuma longa L. Rhizoma and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(12): 226-231.
|
[11] |
FENG Yicheng, MOU Dehua.
Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2018, 39(7): 139-145.
|
[12] |
YAN Ying, ZHAO Hui, ZOU Lisi, LIU Xunhong, CHAI Chuan, WANG Shengnan, HUA Yujiao.
Analysis of Chemical Constituents in Male Flowers of Eucommia ulmoides by Liquid Chromatography Coupled with Electrospray Ionization-Triple Quadrupole-Time of Flight-Tandem Mass Spectrometry (LC-ESI-Triple TOF-MS/MS)
[J]. FOOD SCIENCE, 2018, 39(6): 215-221.
|
[13] |
ZENG Deyong, ZHANG Ligang, ZHAO Yuhong.
Effects of Clarifying Agents on Active Ingredients and Characteristics of Haskap (Lonicera caerulea L.) Juice
[J]. FOOD SCIENCE, 2018, 39(4): 43-48.
|
[14] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
|
[15] |
CHENG Ce, LIU Wei, DAI Yan, XI Zewen, ZHU Yuqing, ZOU Liqiang.
Progress in Research on Excipients for Improving the Bioavailability of Active Ingredients in Foods
[J]. FOOD SCIENCE, 2018, 39(17): 281-290.
|