Works matching IS 1006-2513 AND VI 34 AND IP 2 AND DT 2023
Results: 40
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
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- Article
Application progress of bio-adsorbents in solid phase extraction.
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- China Food Additives, 2023, v. 34, n. 2, p. 317, doi. 10.19804/j.issn1006-2513.2023.02.039
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- Article
Research progress on flavor formation mechanism and process regulation of prepared meat products.
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- China Food Additives, 2023, v. 34, n. 2, p. 307, doi. 10.19804/j.issn1006-2513.2023.02.038
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- Article
Research progress on spatial structure and regulatory factors of gliadin.
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- China Food Additives, 2023, v. 34, n. 2, p. 295, doi. 10.19804/j.issn1006-2513.2023.02.037
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- Article
Optimization of rapid determination of lactoferrin in milk powder by heparin affinity column-high performance liquid chromatography.
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- China Food Additives, 2023, v. 34, n. 2, p. 289, doi. 10.19804/j.issn1006-2513.2023.02.036
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- Article
Simultaneous determination of benzoic acid, sorbic acid and saccharin sodium in sunflower seeds by HPLC.
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- China Food Additives, 2023, v. 34, n. 2, p. 283, doi. 10.19804/j.issn1006-2513.2023.02.035
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- Article
Determination of sodium diacetate (SDA) in seasoning and meat products by liquid chromatography.
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- China Food Additives, 2023, v. 34, n. 2, p. 276, doi. 10.19804/j.issn1006-2513.2023.02.034
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- Article
Effect of ultrasonic power on aroma composition and content of red date extract.
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- China Food Additives, 2023, v. 34, n. 2, p. 268, doi. 10.19804/j.issn1006-2513.2023.02.033
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- Article
Optimization of pretreatment method for determination of mycotoxins in Liupao tea.
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- China Food Additives, 2023, v. 34, n. 2, p. 255, doi. 10.19804/j.issn1006-2513.2023.02.032
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- Article
Effects of different extraction heads and chromatographic columns on the volatile components of the aqueous extract of Allium tenuissimum flowers.
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- China Food Additives, 2023, v. 34, n. 2, p. 246, doi. 10.19804/j.issn1006-2513.2023.02.031
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- Article
Analysis of eight nucleosides and bases in Tsaidam wolfberry and its components differences of different origins.
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- China Food Additives, 2023, v. 34, n. 2, p. 237, doi. 10.19804/j.issn1006-2513.2023.02.030
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- Article
Analysis of nutritional components in scallop boiling solution and the components changing regularity with different boiling times.
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- China Food Additives, 2023, v. 34, n. 2, p. 227, doi. 10.19804/j.issn1006-2513.2023.02.029
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- Publication type:
- Article
Preparation of compound sports drink of Inonotus obliquus polysaccharide and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 219, doi. 10.19804/j.issn1006-2513.2023.02.028
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- Article
Effect of Ginkgo biloba leaves extract/gum arabic composite coating on strawberry preservation.
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- China Food Additives, 2023, v. 34, n. 2, p. 211, doi. 10.19804/j.issn1006-2513.2023.02.027
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- Article
Optimization of fermentation technology of cod bone powder by Lactobacillus.
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- China Food Additives, 2023, v. 34, n. 2, p. 203, doi. 10.19804/j.issn1006-2513.2023.02.026
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- Article
Effects of three food additives on tapioca pearls anti-aging properties.
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- China Food Additives, 2023, v. 34, n. 2, p. 197, doi. 10.19804/j.issn1006-2513.2023.02.025
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- Article
Preparation and characteristic analysis of camellia oil-based gel from Xinyang area.
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- China Food Additives, 2023, v. 34, n. 2, p. 191, doi. 10.19804/j.issn1006-2513.2023.02.024
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- Article
Preparation of prune soluble dietary fiber oral liquid and its stability.
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- China Food Additives, 2023, v. 34, n. 2, p. 182, doi. 10.19804/j.issn1006-2513.2023.02.023
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- Article
Effects of spray drying on the characteristics of lentinan powder at different temperatures.
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- China Food Additives, 2023, v. 34, n. 2, p. 174, doi. 10.19804/j.issn1006-2513.2023.02.022
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- Article
Process optimization and quality inspection of new vegetable sauce.
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- China Food Additives, 2023, v. 34, n. 2, p. 163, doi. 10.19804/j.issn1006-2513.2023.02.021
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- Article
Protective effects of curcumin and/or aerobic exercise on myocardial injury in hyperlipidemic rats.
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- China Food Additives, 2023, v. 34, n. 2, p. 156, doi. 10.19804/j.issn1006-2513.2023.02.020
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- Article
Effects of nisin and rosemary extract on the preservation of prepared sliced mutton.
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- China Food Additives, 2023, v. 34, n. 2, p. 147, doi. 10.19804/j.issn1006-2513.2023.02.019
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- Publication type:
- Article
Preparation and fresh-keeping effect of carboxymethyl cellulose based composite film.
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- China Food Additives, 2023, v. 34, n. 2, p. 139, doi. 10.19804/j.issn1006-2513.2023.02.018
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- Publication type:
- Article
Comparison of effects of trehalose and antifreeze protein on freeze-thaw quality of pre-baked frozen bread.
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- China Food Additives, 2023, v. 34, n. 2, p. 130, doi. 10.19804/j.issn1006-2513.2023.02.017
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- Article
Preparation optimization of plant stanol ester power with response surface methodology.
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- China Food Additives, 2023, v. 34, n. 2, p. 121, doi. 10.19804/j.issn1006-2513.2023.02.016
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- Article
Optimization of gel filtration process for lactoferrin separation based on response surface methodology.
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- China Food Additives, 2023, v. 34, n. 2, p. 115, doi. 10.19804/j.issn1006-2513.2023.02.015
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- Article
Optimization of chlorophyll extraction process by response surface methodology.
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- China Food Additives, 2023, v. 34, n. 2, p. 109, doi. 10.19804/j.issn1006-2513.2023.02.014
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- Publication type:
- Article
Optimization of polyphenol extraction from Hemerocallis fulva with response surface methodology and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 102, doi. 10.19804/j.issn1006-2513.2023.02.013
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- Article
Comparison on storage quality and protein structure stability of raw soybean flour and wet processed soybean flour.
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- China Food Additives, 2023, v. 34, n. 2, p. 93, doi. 10.19804/j.issn1006-2513.2023.02.012
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- Article
Purification of cucurbitane glycosides V from Siraitia grosvenorii with subcritical water and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 85, doi. 10.19804/j.issn1006-2513.2023.02.011
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- Publication type:
- Article
Extraction optimization of polyphenols from Piper sarmentosum Roxb. leaves and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 76, doi. 10.19804/j.issn1006-2513.2023.02.010
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- Publication type:
- Article
Extraction of active components from pomegranate peel and its preservation application for red grapes.
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- China Food Additives, 2023, v. 34, n. 2, p. 69, doi. 10.19804/j.issn1006-2513.2023.02.009
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- Article
Optimization of extraction of resveratrol from peanut bud with subcritical water and its inhibitory enzyme activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 61, doi. 10.19804/j.issn1006-2513.2023.02.008
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- Article
Analysis of ultrasound-assisted extraction of polyphenols from Moringa oleifera leaves and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 52, doi. 10.19804/j.issn1006-2513.2023.02.007
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- Article
Optimization of microwave assisted extraction of flavonoids from raspberry with deep eutectic solvents and its activity.
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- China Food Additives, 2023, v. 34, n. 2, p. 43, doi. 10.19804/j.issn1006-2513.2023.02.006
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- Article
Distribution of ACE inhibitory peptides in buffalo milk yoghurt containing Lactobacillus plantarum.
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- China Food Additives, 2023, v. 34, n. 2, p. 35, doi. 10.19804/j.issn1006-2513.2023.02.005
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- Publication type:
- Article
Optimization of purification process of flavonoids of Gardenia flower and its anti-oxidant and anti-fatigue effects.
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- China Food Additives, 2023, v. 34, n. 2, p. 27, doi. 10.19804/j.issn1006-2513.2023.02.004
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- Article
Effect of black rice anthocyanin on the properties of gellan gum edible film.
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- China Food Additives, 2023, v. 34, n. 2, p. 19, doi. 10.19804/j.issn1006-2513.2023.02.003
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- Publication type:
- Article
Enzymatic properties of Leifsonia β-glucosidase (Lf18920) and its degradation of crocin.
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- China Food Additives, 2023, v. 34, n. 2, p. 11, doi. 10.19804/j.issn1006-2513.2023.02.002
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- Article
Preparation of CAL-AuNPs and its application in the synthesis of ferulic acid starch ester.
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- China Food Additives, 2023, v. 34, n. 2, p. 1, doi. 10.19804/j.issn1006-2513.2023.02.001
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- Article