| [1] |
GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei.
Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate
[J]. FOOD SCIENCE, 2020, 41(8): 256-261.
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| [2] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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| [3] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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| [4] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
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| [5] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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| [6] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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| [7] |
LIU Pengxue, LIU Haotian, ZHANG Huan, KONG Baohua.
Effect of Partial Substitution of Sodium Nitrite with Glycosylated Nitrosohaemoglobin on Quality of Harbin Air-Dried Sausage
[J]. FOOD SCIENCE, 2019, 40(16): 45-51.
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| [8] |
WU Bo, XIE Jing.
Optimization of Water Temperature and Salinity for Live Transportation of Grouper
[J]. FOOD SCIENCE, 2019, 40(16): 235-241.
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| [9] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
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| [10] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
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| [11] |
WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu.
High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(2): 105-111.
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| [12] |
GUO Hongyao, LI Dong, LEI Xiong, WANG Xiaojing, GANG Yong, LI Wenhong.
Optimization by Response Surface Methodology and Kinetics of Extraction of Polyphenols from Chinese Prickly Ash
[J]. FOOD SCIENCE, 2018, 39(2): 247-253.
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| [13] |
QIU Xianchuang, ZHAO Ning, LI Chen, WANG Jingxue.
Optimization of Extraction of Polysaccharide from Dendrobium officinale and Its Antioxidant Effect on Drosophila melanogaster
[J]. FOOD SCIENCE, 2018, 39(2): 273-280.
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| [14] |
JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs
[J]. FOOD SCIENCE, 2018, 39(18): 242-248.
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| [15] |
LIN Xiaona, DAI Qi, HE Weidong, ZHANG Fang, ZHANG Hanyu, WEI Xiaoling, ZHOU Xiaolian, YU Mengxiang.
Simultaneous Analysis of Arsenic, Selenium and Chromium Species in Water by Microwave-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(14): 328-334.
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