[1] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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[2] |
XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu.
Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid
[J]. FOOD SCIENCE, 2020, 41(22): 57-63.
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[3] |
WEI Xiaobao, WEI Yingying, XUE Jingqi, ZHANG Xiuxin, SHAO Xingfeng.
Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil
[J]. FOOD SCIENCE, 2018, 39(3): 15-20.
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[4] |
CHEN Xiaoping, WANG Huan, XIE Jing.
Genetic Toxicity Evaluation of Electron Beam Irradiated Rice
[J]. FOOD SCIENCE, 2017, 38(9): 185-188.
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[5] |
ZHAO Zhenyu, LIU Pinghuai, MA Shasha, WANG Shenglin, LI Ang, LIU Jiguang, WANG Meng.
Botanical Characteristics, Chemical and Nutritional Composition and Pharmacological and Toxicological Effects of Medicinal and Edible Plant Millettia speciosa Champ.
[J]. FOOD SCIENCE, 2017, 38(9): 293-306.
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[6] |
CHEN Xinyan, YANG Peizhou, JIANG Shaotong, ZHENG Zhi, CAO Lili, CAO Xinmin, ZHU Xingxing, ZHANG Danfeng, LIU Guangqing.
Experimental Study of Acute Oral Toxicity and Genetic Toxicity of Natural Red Pigment Prodigiosin
[J]. FOOD SCIENCE, 2017, 38(13): 224-228.
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[7] |
LIU Hong, ZENG Zhijie, LI Chuanyong, ZHANG Shuihua, SUN Lechang, CHEN Qiong, CAO Minjie, LIU Guangming.
Acute and Accumulative Toxicity and Detection of Residual Sodium 4-Chlorophenoxyacetate in Mice
[J]. FOOD SCIENCE, 2016, 37(3): 197-204.
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[8] |
HAO Binxiu, YING Jian, MENG Qingjia, WANG Liming, LIU Ting, LI Song, WANG Chunling.
Acute and Genetic Toxicity of Whole Powder of Viscum liquidambaricolum Hayata
[J]. FOOD SCIENCE, 2016, 37(21): 248-251.
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[9] |
Lü Qun, NING Wenyan, WANG Zhi, WANG Yuxia, GU Xiangxiang, WU Pengkai, LIN Feng, WANG Chunmei*.
Experimental Studies on Acute Toxicity and Genetic Toxicity of Silkworm Cocoon Hydrolysate Powder
[J]. FOOD SCIENCE, 2015, 36(9): 198-201.
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[10] |
ZHANG Huiwen1,2, ZHANG Yu1, MA Chaomei1,*.
Progress in Procyanidins Research
[J]. FOOD SCIENCE, 2015, 36(5): 296-304.
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[11] |
SHANG Sang, WANG Jian, DING Xiaowen.
Acute Toxicity and Genetic Toxicity of Gibberellin A3
[J]. FOOD SCIENCE, 2015, 36(17): 236-239.
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[12] |
HUANG Qiaojuan, HUANG Linhua, SUN Zhigao, HAO Jingmei, GUO Li.
Progress in Understanding the Safety of Limonene
[J]. FOOD SCIENCE, 2015, 36(15): 277-281.
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[13] |
LU Shaolan1, WU Suxi1,2,*, SONG Yanqiu1, ZHANG Chunli1.
Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction
[J]. FOOD SCIENCE, 2015, 36(12): 49-53.
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[14] |
WANG Sen-hong, TANG Qing, SHANG Fang-hong, ZHOU Yan-jing, XU Xiao-yu.
Nutritional Composition Analysis of Radix Asparagi Seed Oil and Its Sedative and Hypnotic Effects
[J]. FOOD SCIENCE, 2014, 35(9): 264-268.
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[15] |
WU Yu-long, HUA Chun*, FU Qing-quan, WU Xiang-hua.
Acute and Genetic Toxicity of Total Flavonoids Extract of Artemisia selengensis
[J]. FOOD SCIENCE, 2014, 35(7): 206-210.
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