Research progress on the functions and regulations status of selenium-enriched yeast.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 327, doi. 10.19804/j.issn1006-2513.2023.02.040
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 2
Results: 40
1
2
Application progress of bio-adsorbents in solid phase extraction.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 317, doi. 10.19804/j.issn1006-2513.2023.02.039
- By:
- Publication type:
- Article
3
Research progress on flavor formation mechanism and process regulation of prepared meat products.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 307, doi. 10.19804/j.issn1006-2513.2023.02.038
- By:
- Publication type:
- Article
4
Research progress on spatial structure and regulatory factors of gliadin.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 295, doi. 10.19804/j.issn1006-2513.2023.02.037
- By:
- Publication type:
- Article
5
Optimization of rapid determination of lactoferrin in milk powder by heparin affinity column-high performance liquid chromatography.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 289, doi. 10.19804/j.issn1006-2513.2023.02.036
- By:
- Publication type:
- Article
6
Simultaneous determination of benzoic acid, sorbic acid and saccharin sodium in sunflower seeds by HPLC.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 283, doi. 10.19804/j.issn1006-2513.2023.02.035
- By:
- Publication type:
- Article
7
Determination of sodium diacetate (SDA) in seasoning and meat products by liquid chromatography.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 276, doi. 10.19804/j.issn1006-2513.2023.02.034
- By:
- Publication type:
- Article
8
Effect of ultrasonic power on aroma composition and content of red date extract.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 268, doi. 10.19804/j.issn1006-2513.2023.02.033
- By:
- Publication type:
- Article
9
Optimization of pretreatment method for determination of mycotoxins in Liupao tea.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 255, doi. 10.19804/j.issn1006-2513.2023.02.032
- By:
- Publication type:
- Article
10
Effects of different extraction heads and chromatographic columns on the volatile components of the aqueous extract of Allium tenuissimum flowers.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 246, doi. 10.19804/j.issn1006-2513.2023.02.031
- By:
- Publication type:
- Article
11
Analysis of eight nucleosides and bases in Tsaidam wolfberry and its components differences of different origins.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 237, doi. 10.19804/j.issn1006-2513.2023.02.030
- By:
- Publication type:
- Article
12
Analysis of nutritional components in scallop boiling solution and the components changing regularity with different boiling times.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 227, doi. 10.19804/j.issn1006-2513.2023.02.029
- By:
- Publication type:
- Article
13
Preparation of compound sports drink of Inonotus obliquus polysaccharide and its antioxidant activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 219, doi. 10.19804/j.issn1006-2513.2023.02.028
- By:
- Publication type:
- Article
14
Effect of Ginkgo biloba leaves extract/gum arabic composite coating on strawberry preservation.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 211, doi. 10.19804/j.issn1006-2513.2023.02.027
- By:
- Publication type:
- Article
15
Optimization of fermentation technology of cod bone powder by Lactobacillus.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 203, doi. 10.19804/j.issn1006-2513.2023.02.026
- By:
- Publication type:
- Article
16
Effects of three food additives on tapioca pearls anti-aging properties.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 197, doi. 10.19804/j.issn1006-2513.2023.02.025
- By:
- Publication type:
- Article
17
Preparation and characteristic analysis of camellia oil-based gel from Xinyang area.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 191, doi. 10.19804/j.issn1006-2513.2023.02.024
- By:
- Publication type:
- Article
18
Preparation of prune soluble dietary fiber oral liquid and its stability.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 182, doi. 10.19804/j.issn1006-2513.2023.02.023
- By:
- Publication type:
- Article
19
Effects of spray drying on the characteristics of lentinan powder at different temperatures.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 174, doi. 10.19804/j.issn1006-2513.2023.02.022
- By:
- Publication type:
- Article
20
Process optimization and quality inspection of new vegetable sauce.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 163, doi. 10.19804/j.issn1006-2513.2023.02.021
- By:
- Publication type:
- Article
21
Protective effects of curcumin and/or aerobic exercise on myocardial injury in hyperlipidemic rats.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 156, doi. 10.19804/j.issn1006-2513.2023.02.020
- By:
- Publication type:
- Article
22
Effects of nisin and rosemary extract on the preservation of prepared sliced mutton.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 147, doi. 10.19804/j.issn1006-2513.2023.02.019
- By:
- Publication type:
- Article
23
Preparation and fresh-keeping effect of carboxymethyl cellulose based composite film.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 139, doi. 10.19804/j.issn1006-2513.2023.02.018
- By:
- Publication type:
- Article
24
Comparison of effects of trehalose and antifreeze protein on freeze-thaw quality of pre-baked frozen bread.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 130, doi. 10.19804/j.issn1006-2513.2023.02.017
- By:
- Publication type:
- Article
25
Preparation optimization of plant stanol ester power with response surface methodology.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 121, doi. 10.19804/j.issn1006-2513.2023.02.016
- By:
- Publication type:
- Article
26
Optimization of gel filtration process for lactoferrin separation based on response surface methodology.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 115, doi. 10.19804/j.issn1006-2513.2023.02.015
- By:
- Publication type:
- Article
27
Optimization of chlorophyll extraction process by response surface methodology.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 109, doi. 10.19804/j.issn1006-2513.2023.02.014
- By:
- Publication type:
- Article
28
Optimization of polyphenol extraction from Hemerocallis fulva with response surface methodology and its antioxidant activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 102, doi. 10.19804/j.issn1006-2513.2023.02.013
- By:
- Publication type:
- Article
29
Comparison on storage quality and protein structure stability of raw soybean flour and wet processed soybean flour.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 93, doi. 10.19804/j.issn1006-2513.2023.02.012
- By:
- Publication type:
- Article
30
Purification of cucurbitane glycosides V from Siraitia grosvenorii with subcritical water and its antioxidant activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 85, doi. 10.19804/j.issn1006-2513.2023.02.011
- By:
- Publication type:
- Article
31
Extraction optimization of polyphenols from Piper sarmentosum Roxb. leaves and its antioxidant activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 76, doi. 10.19804/j.issn1006-2513.2023.02.010
- By:
- Publication type:
- Article
32
Extraction of active components from pomegranate peel and its preservation application for red grapes.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 69, doi. 10.19804/j.issn1006-2513.2023.02.009
- By:
- Publication type:
- Article
33
Optimization of extraction of resveratrol from peanut bud with subcritical water and its inhibitory enzyme activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 61, doi. 10.19804/j.issn1006-2513.2023.02.008
- By:
- Publication type:
- Article
34
Analysis of ultrasound-assisted extraction of polyphenols from Moringa oleifera leaves and its antioxidant activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 52, doi. 10.19804/j.issn1006-2513.2023.02.007
- By:
- Publication type:
- Article
35
Optimization of microwave assisted extraction of flavonoids from raspberry with deep eutectic solvents and its activity.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 43, doi. 10.19804/j.issn1006-2513.2023.02.006
- By:
- Publication type:
- Article
36
Distribution of ACE inhibitory peptides in buffalo milk yoghurt containing Lactobacillus plantarum.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 35, doi. 10.19804/j.issn1006-2513.2023.02.005
- By:
- Publication type:
- Article
37
Optimization of purification process of flavonoids of Gardenia flower and its anti-oxidant and anti-fatigue effects.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 27, doi. 10.19804/j.issn1006-2513.2023.02.004
- By:
- Publication type:
- Article
38
Effect of black rice anthocyanin on the properties of gellan gum edible film.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 19, doi. 10.19804/j.issn1006-2513.2023.02.003
- By:
- Publication type:
- Article
39
Enzymatic properties of Leifsonia β-glucosidase (Lf18920) and its degradation of crocin.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 11, doi. 10.19804/j.issn1006-2513.2023.02.002
- By:
- Publication type:
- Article
40
Preparation of CAL-AuNPs and its application in the synthesis of ferulic acid starch ester.
- Published in:
- China Food Additives, 2023, v. 34, n. 2, p. 1, doi. 10.19804/j.issn1006-2513.2023.02.001
- By:
- Publication type:
- Article