[1] |
WANG Shengnan, QU Danni, SHAO Guoqiang, YANG Jinjie, ZHAO Hekai, YANG Lina, LI Jun, HE Yutang, LIU He, ZHU Danshi.
Properties and Microstructure of Polysaccharides from Soy Hulls Extracted by Ultrasonic-Microwave Synergistic Extraction
[J]. FOOD SCIENCE, 2020, 41(9): 37-42.
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[2] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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[3] |
HUANG Qing, LI Liyuan, LIU Qingqing, WANG Zhao.
Advances in Immunoregulation Effects of Ganoderma lucidum Polysaccharide and/or Polyporus umbellatus Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(17): 275-282.
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[4] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[5] |
ZHANG Jiachan, SHAO Qing, WANG Qian, WANG Changtao, ZHAO Dan, LI Meng, SUN Baoguo, LIU Jitao.
Extraction and Purification of Ganoderma lucidum Polysaccharides and Mechanistic Study of Their Protective Effect against Oxidative Stress Injury in Human Skin Fibroblast Cells
[J]. FOOD SCIENCE, 2020, 41(13): 174-183.
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[6] |
WANG Wen, WANG Ruizhi, WANG Tong, WANG Liqi, ZHU Xiuqing, SHI Yanguo, YU Dianyu.
Optimization of Enzymatic Hydrolysis of Cold-Pressed Hemp Seed Cake for Increased Oil Yield by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(8): 242-247.
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[7] |
ZOU Ye, CAI Panpan, WANG Li, WANG Daoying, ZHOU Tao, XU Weimin.
Ultrasonic-Assisted Enzymatic Extraction and Thermal Stability of Collagen from Soft-Shelled Turtle Calipash
[J]. FOOD SCIENCE, 2018, 39(2): 254-259.
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[8] |
LI Xiaoya, XU Hui, JIANG Yangjuan, HAN Cuiping,, SUN Shukun, WANG Zongying.
Effects of Processing on the Quality Properties of Northern Chinese Tofu
[J]. FOOD SCIENCE, 2017, 38(6): 261-266.
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[9] |
LI Zhongbin, REN Yue, ZOU Dezhi, WANG Xu, YU Dianyu.
Optimization of Sequential Hydrolysis of Soybean Flakes by Immobilized Enzyme Rollers for Increased Cold-Presssed Oil Yield
[J]. FOOD SCIENCE, 2017, 38(22): 67-73.
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[10] |
ZHAO Chao, YE Haiqing, HOU Pingping, YANG Yang, ZHOU Xinhui, ZHONG Shuning, ZHANG Tiehua.
Optimization of Microwave-Assisted Extraction and Fatty Acid Composition of Rana chensinensis Egg Oil
[J]. FOOD SCIENCE, 2017, 38(22): 263-268.
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[11] |
CHEN Jiali, BI Yanlan, CHEN Shuai, WEI Maolin, HUANG Zhenwei.
Optimization of Extraction and Composition of Sterols from Lotus Seed Plumule
[J]. FOOD SCIENCE, 2017, 38(18): 193-199.
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[12] |
REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, FENG Qiuqi, GUO Jinying, CUI Guoting, WANG Songjun.
Optimization of Processing Parameters for Collagen Extraction from Chinese Giant Salamander (Andrias davidianus) Skin after Dense Phase Carbon Dioxide Pretreatment
[J]. FOOD SCIENCE, 2017, 38(16): 198-204.
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[13] |
XIA Xiudong, SHAN Chengjun, LI Ying, LIU Xiaoli, WANG Ying, HUANG Zisu, ZHOU Jianzhong.
Biogenic Amines-Producing Capacity of Spoliage Microorganisms Isolated from Whitefish
[J]. FOOD SCIENCE, 2016, 37(23): 196-204.
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[14] |
WANG Wei, WEI Liping*.
Analysis of Fatty Acid Compositions in Prunus mira Kernels from Different Growing Areas in Tibet
[J]. FOOD SCIENCE, 2016, 37(22): 107-111.
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[15] |
LIU Mengjuan, CAI Yunjie, LIANG Zihao, DENG Shaolin, XU Xinglian.
Effects of Tumbling on Finished Product Yield of Prepared Chicken Breast Meat Products
[J]. FOOD SCIENCE, 2016, 37(14): 6-10.
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