Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 8
Results: 41
Research progress on preparation of protein active peptides from fish processing wastes and their functions in vivo.
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- China Food Additives, 2023, v. 34, n. 8, p. 322, doi. 10.19804/j.issn1006-2513.2023.08.041
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- Article
Effect of freezing conditions of raw milk on the storage quality of yak yogurt.
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- China Food Additives, 2023, v. 34, n. 8, p. 278, doi. 10.19804/j.issn1006-2513.2023.08.035
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- Article
Research progress on nutritional active components and application of Hibiscus sabdariffa L. flower.
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- China Food Additives, 2023, v. 34, n. 8, p. 307, doi. 10.19804/j.issn1006-2513.2023.08.039
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Determination of vitamin B1 in multi-vitamin tablets by HPLC.
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- China Food Additives, 2023, v. 34, n. 8, p. 302, doi. 10.19804/j.issn1006-2513.2023.08.038
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Changes in nutrient composition and volatile flavor substances of Dimocarpus longan Lour. filling before and after fermentation.
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- China Food Additives, 2023, v. 34, n. 8, p. 294, doi. 10.19804/j.issn1006-2513.2023.08.037
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- Article
Determination of medium chain triglycerides in special medical food by gas chromatography-triple quadrupole mass spectrometry.
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- China Food Additives, 2023, v. 34, n. 8, p. 287, doi. 10.19804/j.issn1006-2513.2023.08.036
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- Article
Research progress on detection methods and risk assessment of heavy metals in shellfish.
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- China Food Additives, 2023, v. 34, n. 8, p. 315, doi. 10.19804/j.issn1006-2513.2023.08.040
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- Article
Determination and analysis of characteristic indexes of Baoshan special bran vinegar in Yunnan Province.
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- China Food Additives, 2023, v. 34, n. 8, p. 271, doi. 10.19804/j.issn1006-2513.2023.08.034
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Comparative analysis and nutritional evaluation of the fatty acid composition of different species of pine needles.
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- China Food Additives, 2023, v. 34, n. 8, p. 261, doi. 10.19804/j.issn1006-2513.2023.08.033
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- Article
Establishment of HPLC fingerprints and cluster analysis of Zanthoxylum armatum from Guizhou.
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- China Food Additives, 2023, v. 34, n. 8, p. 253, doi. 10.19804/j.issn1006-2513.2023.08.032
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- Article
Optimization of fermentation process of Trachyspermum ammi(L.) sprague vinegar and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 8, p. 245, doi. 10.19804/j.issn1006-2513.2023.08.031
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- Article
Optimization of prescription technology of Lycium barbarum whey chewable tablets by response surface methodology and its effect on anti-osteoporosis.
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- China Food Additives, 2023, v. 34, n. 8, p. 238, doi. 10.19804/j.issn1006-2513.2023.08.030
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- Article
Effects of chitosan/quinoa protein/citrus essential oil composite film on the preservation of cherry tomatoes.
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- China Food Additives, 2023, v. 34, n. 8, p. 230, doi. 10.19804/j.issn1006-2513.2023.08.029
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Effect of ultrasonic wave and high pressure combined treatment on shelf life and quality of sweet cherry juice.
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- China Food Additives, 2023, v. 34, n. 8, p. 220, doi. 10.19804/j.issn1006-2513.2023.08.028
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- Article
Study on the hypoglycemic, hypolipidemic and antioxidant effects of anthocyanins from blackberry pomace.
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- China Food Additives, 2023, v. 34, n. 8, p. 214, doi. 10.19804/j.issn1006-2513.2023.08.027
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Optimization of fermentation process of oats-natto and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 8, p. 205, doi. 10.19804/j.issn1006-2513.2023.08.026
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- Article
Effects of lycopene on immune regulation in mice.
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- China Food Additives, 2023, v. 34, n. 8, p. 198, doi. 10.19804/j.issn1006-2513.2023.08.025
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- Article
Preparation of crystalline salt by evaporation crystallization of natural calcium brine.
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- China Food Additives, 2023, v. 34, n. 8, p. 191, doi. 10.19804/j.issn1006-2513.2023.08.024
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Comprehensive evaluation of the preparation technology of Hibiscus manihot L. tea bag by fuzzy mathematics method.
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- China Food Additives, 2023, v. 34, n. 8, p. 179, doi. 10.19804/j.issn1006-2513.2023.08.023
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Evaluation of raw material ratio and sensory properties of low sugar raising mixed grain cocoa powder.
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- China Food Additives, 2023, v. 34, n. 8, p. 169, doi. 10.19804/j.issn1006-2513.2023.08.022
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Analysis of polyphenols,flavonoids contents in different parts of Tagetes erecta L. and their antioxidant activities.
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- China Food Additives, 2023, v. 34, n. 8, p. 162, doi. 10.19804/j.issn1006-2513.2023.08.021
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- Article
Comparative analysis of processing methods and nutritional functions of fermented soy products.
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- China Food Additives, 2023, v. 34, n. 8, p. 156, doi. 10.19804/j.issn1006-2513.2023.08.020
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- Article
Optimization of aqueous two-phase extraction process of total flavonoids from Pinellia ternate and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 8, p. 102, doi. 10.19804/j.issn1006-2513.2023.08.013
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- Article
Phosphorylation of fish bone collagen peptide and preparation of its peptide-calcium chelate.
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- China Food Additives, 2023, v. 34, n. 8, p. 87, doi. 10.19804/j.issn1006-2513.2023.08.011
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- Article
Optimization of ultrasound assisted enzymatic extraction of blueberry polysaccharides and its structural characteristics.
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- China Food Additives, 2023, v. 34, n. 8, p. 78, doi. 10.19804/j.issn1006-2513.2023.08.010
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- Article
Improvement effects of Zingiberis rhizoma extract on mice with ulcerative colitis.
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- China Food Additives, 2023, v. 34, n. 8, p. 70, doi. 10.19804/j.issn1006-2513.2023.08.009
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- Article
Effect of freezing conditions on the quality of raw milk from yaks.
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- China Food Additives, 2023, v. 34, n. 8, p. 147, doi. 10.19804/j.issn1006-2513.2023.08.019
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Preparation of Fe<sub>3</sub>O<sub>4</sub> magnetic molecularly imprinted microspheres and their selective recognition of curcumin.
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- China Food Additives, 2023, v. 34, n. 8, p. 141, doi. 10.19804/j.issn1006-2513.2023.08.018
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Development of complex of β - cyclodextrin /astragalin and its effect on exercise endurance.
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- China Food Additives, 2023, v. 34, n. 8, p. 132, doi. 10.19804/j.issn1006-2513.2023.08.017
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- Article
Optimization of microwave extraction of total flavonoids from Kanzan flower and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 8, p. 126, doi. 10.19804/j.issn1006-2513.2023.08.016
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- Article
Antioxidant activity and bioavailability of ethanol extracts from red pepper.
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- China Food Additives, 2023, v. 34, n. 8, p. 119, doi. 10.19804/j.issn1006-2513.2023.08.015
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- Article
Physicochemical properties and antioxidant activity of pea fungal substance fermented by Cordyceps militaris.
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- China Food Additives, 2023, v. 34, n. 8, p. 111, doi. 10.19804/j.issn1006-2513.2023.08.014
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Extraction,purification technology of total flavonoids from white Chenopodium quinoa and separation of chemical components.
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- China Food Additives, 2023, v. 34, n. 8, p. 94, doi. 10.19804/j.issn1006-2513.2023.08.012
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- Article
Optimization of potato protein hydrolysis process by response surface methodology and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 8, p. 61, doi. 10.19804/j.issn1006-2513.2023.08.008
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- Article
Optimization of cadmium-reduction process of rice.
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- China Food Additives, 2023, v. 34, n. 8, p. 41, doi. 10.19804/j.issn1006-2513.2023.08.006
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- Article
Optimization of freeze-drying preservation and medium of Candida astrulatum producing 2-phenylethanol.
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- China Food Additives, 2023, v. 34, n. 8, p. 51, doi. 10.19804/j.issn1006-2513.2023.08.007
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- Article
Determination of sucralose in food by solid phase extraction and high--performance liquid chromatography-tandem mass spectrometry.
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- China Food Additives, 2023, v. 34, n. 8, p. 27, doi. 10.19804/j.issn1006-2513.2023.08.004
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Current usage of non--nutritive sweeteners and their physiological effects on human body.
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- China Food Additives, 2023, v. 34, n. 8, p. 34, doi. 10.19804/j.issn1006-2513.2023.08.005
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- Article
Effects of sugar alcohol on the quality and digestive characteristics of chickpea biscuits.
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- China Food Additives, 2023, v. 34, n. 8, p. 19, doi. 10.19804/j.issn1006-2513.2023.08.003
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Preparation process of xylitol and its application in food.
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- China Food Additives, 2023, v. 34, n. 8, p. 10, doi. 10.19804/j.issn1006-2513.2023.08.002
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Optimization of crystallization process of D-psicose based on JMP software analysis.
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- China Food Additives, 2023, v. 34, n. 8, p. 1, doi. 10.19804/j.issn1006-2513.2023.08.001
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