[1] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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[2] |
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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[3] |
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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[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] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
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[6] |
WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
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[7] |
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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[8] |
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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[9] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
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[10] |
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi.
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi
[J]. FOOD SCIENCE, 2019, 40(20): 269-278.
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[11] |
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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[12] |
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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[13] |
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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[14] |
QU Xiuwei, LIU Lu, WANG Haixia, LI Xiaodong, ZHANG Xiuxiu, CHEN Ping, SHEN Qi.
Antioxidant Capacity of Probiotic Cheese after Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2018, 39(3): 90-96.
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[15] |
HE Lichao, WU Wenmin, YANG Haiyan, SUN Xiuxiu, PENG Weiming, YUE Lili, JIN Guofeng, MA Meihu.
Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork
[J]. FOOD SCIENCE, 2018, 39(24): 26-33.
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