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Determination of 12 heterocyclic aromatic amines in meat products by ultra performance liquid chromatography--tandem mass spectrometry.
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- China Food Additives, 2023, v. 34, n. 3, p. 288, doi. 10.19804/j.issn1006-2513.2023.03.035
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- Article
Research progress on ellagic acid protection on human liver and its mechanism.
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- China Food Additives, 2023, v. 34, n. 3, p. 321, doi. 10.19804/j.issn1006-2513.2023.03.039
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- Article
Effect of beer type on the flavoring of beer braised duck.
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- China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038
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- Article
Determination of 11 aromatic compounds in Baijiu by KB-Wax column.
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- China Food Additives, 2023, v. 34, n. 3, p. 308, doi. 10.19804/j.issn1006-2513.2023.03.037
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- Article
A method for determination of artificial colorants in food by high performance liquid chromatography.
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- China Food Additives, 2023, v. 34, n. 3, p. 296, doi. 10.19804/j.issn1006-2513.2023.03.036
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- Article
Research progress on biological activities of poly-γ-glutamic acid.
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- China Food Additives, 2023, v. 34, n. 3, p. 333, doi. 10.19804/j.issn1006-2513.2023.03.040
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- Article
Preservation effect of tea polyphenols on cherry tomatoes.
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- China Food Additives, 2023, v. 34, n. 3, p. 188, doi. 10.19804/j.issn1006-2513.2023.03.023
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- Article
Optimization of fed batch fermentation technology and composition analysis of sugarcane fruit wine.
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- China Food Additives, 2023, v. 34, n. 3, p. 180, doi. 10.19804/j.issn1006-2513.2023.03.022
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- Article
Effects of lard substitutes on the quality of Chinese pastry.
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- China Food Additives, 2023, v. 34, n. 3, p. 172, doi. 10.19804/j.issn1006-2513.2023.03.021
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- Article
Extraction optimization of Perilla cellulose by deep eutectic solvent.
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- China Food Additives, 2023, v. 34, n. 3, p. 164, doi. 10.19804/j.issn1006-2513.2023.03.020
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- Article
Effect of compound enzymes on aging of fresh wet rice noodles and its digestion characteristics in vitro.
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- China Food Additives, 2023, v. 34, n. 3, p. 157, doi. 10.19804/j.issn1006-2513.2023.03.019
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- Article
Determination of ferulic acid based on Au@Co-MOF/GCE sensor.
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- China Food Additives, 2023, v. 34, n. 3, p. 280, doi. 10.19804/j.issn1006-2513.2023.03.034
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- Article
Optimization of ultrasonic assisted extraction of pleurotus eryngii polysaccharide by response surface methodology and its antifatigue activity.
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- China Food Additives, 2023, v. 34, n. 3, p. 273, doi. 10.19804/j.issn1006-2513.2023.03.033
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- Article
Effects of three beneficial bacteria on tea polyphenols in Pu-erh tea prepared by solid-state fermentation of post-fermented raw tea with bifenthrin residues.
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- China Food Additives, 2023, v. 34, n. 3, p. 263, doi. 10.19804/j.issn1006-2513.2023.03.032
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- Article
Identification of two cherry spoilage fungi and inhibition on them by Bacillus velezensis.
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- China Food Additives, 2023, v. 34, n. 3, p. 257, doi. 10.19804/j.issn1006-2513.2023.03.031
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- Article
Nutritional analysis and safety evaluation of steaming fluids of Chlamys farreri.
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- China Food Additives, 2023, v. 34, n. 3, p. 250, doi. 10.19804/j.issn1006-2513.2023.03.030
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- Article
Liquid chromatography-mass spectrometry combined with partial least squares-discriminate analysis in distinguishing big leaf rosemary and small leaf rosemary.
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- China Food Additives, 2023, v. 34, n. 3, p. 243, doi. 10.19804/j.issn1006-2513.2023.03.029
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- Article
Determination of 3-chloro-1, 2-propanediol in solid condiments by SPE-GC-MS.
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- China Food Additives, 2023, v. 34, n. 3, p. 237, doi. 10.19804/j.issn1006-2513.2023.03.028
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- Article
Fresh-keeping effects of sodium dehydroacetate, calcium propionate and potassium sorbate on Fengzhen moon cakes.
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- China Food Additives, 2023, v. 34, n. 3, p. 230, doi. 10.19804/j.issn1006-2513.2023.03.027
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- Article
Preservation effect of ginger essential oil and sodium alginate compound coating on cherimoya fruit.
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- China Food Additives, 2023, v. 34, n. 3, p. 221, doi. 10.19804/j.issn1006-2513.2023.03.026
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- Article
Red yeast rice flour used as a colorant in biscuit.
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- China Food Additives, 2023, v. 34, n. 3, p. 205, doi. 10.19804/j.issn1006-2513.2023.03.025
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- Article
Development of fermented potato milk beverage.
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- China Food Additives, 2023, v. 34, n. 3, p. 196, doi. 10.19804/j.issn1006-2513.2023.03.024
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- Article
Application of soybean oil body in cookies.
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- China Food Additives, 2023, v. 34, n. 3, p. 150, doi. 10.19804/j.issn1006-2513.2023.03.018
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- Article
Formula optimization and biological stability of egg yolk immunoglobulin chewable tablets.
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- China Food Additives, 2023, v. 34, n. 3, p. 142, doi. 10.19804/j.issn1006-2513.2023.03.017
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- Article
Preparation, physicochemical characteristics and hypoglycemic effect of polysaccharides from Momordica charantia.
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- China Food Additives, 2023, v. 34, n. 3, p. 135, doi. 10.19804/j.issn1006-2513.2023.03.016
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- Article
Cordyceps militaris-yam fermented beverage by response surface methodology and its antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 3, p. 75, doi. 10.19804/j.issn1006-2513.2023.03.009
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- Article
Optimization of Maillard reaction of licorice water extract to prepare edible flavorings.
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- China Food Additives, 2023, v. 34, n. 3, p. 64, doi. 10.19804/j.issn1006-2513.2023.03.008
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- Article
Polyphenol extraction from Zanthoxylum bungeanum Maxim. by ultrasonic--assisted compound enzyme and its antioxidant activities.
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- China Food Additives, 2023, v. 34, n. 3, p. 56, doi. 10.19804/j.issn1006-2513.2023.03.007
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- Article
Optimization of total flavonoids extraction from Ophiopogon japonicus by ultrasound-assistant deep eutectic solvent extraction and flavonoids antioxidative ability.
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- China Food Additives, 2023, v. 34, n. 3, p. 125, doi. 10.19804/j.issn1006-2513.2023.03.015
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- Article
Diversity analysis of endophyte of Chinese cabbage based on high throughput sequencing method.
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- China Food Additives, 2023, v. 34, n. 3, p. 89, doi. 10.19804/j.issn1006-2513.2023.03.011
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- Article
Optimization of fermentation conditions for pectinase production from silkworm excrement by Aspergillus niger.
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- China Food Additives, 2023, v. 34, n. 3, p. 83, doi. 10.19804/j.issn1006-2513.2023.03.010
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- Article
Optimization of microwave assisted enzymatic hydrolysis for preparation of cassava resistant starch by response surface methodology.
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- China Food Additives, 2023, v. 34, n. 3, p. 114, doi. 10.19804/j.issn1006-2513.2023.03.014
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- Article
Ultrasonic-assisted extraction of flavonoids from Noni pomace by deep eutectic solvents and its antifatigue in mice.
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- China Food Additives, 2023, v. 34, n. 3, p. 105, doi. 10.19804/j.issn1006-2513.2023.03.013
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- Article
Study on biological activity of Cortex Dictamni extract in vitro.
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- China Food Additives, 2023, v. 34, n. 3, p. 99, doi. 10.19804/j.issn1006-2513.2023.03.012
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- Article
Effects of sterilization and storage method on main volatile flavor of twice-cooked pork dish.
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- China Food Additives, 2023, v. 34, n. 3, p. 42, doi. 10.19804/j.issn1006-2513.2023.03.006
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- Article
Optimization of extraction process of tea polyphenols from Yuhua tea by response surface methodology and its chemical pattern recognition.
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- China Food Additives, 2023, v. 34, n. 3, p. 33, doi. 10.19804/j.issn1006-2513.2023.03.005
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- Article
Extraction of polyphenol oxidase from bergamot yam and enzymatic synthesis of theaflavins.
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- China Food Additives, 2023, v. 34, n. 3, p. 27, doi. 10.19804/j.issn1006-2513.2023.03.004
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- Article
Evaluation of Hippophae rhamnoides fruit total flavonoids extracted by microwave assisted enzymatic method and its antioxidant capacity.
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- China Food Additives, 2023, v. 34, n. 3, p. 19, doi. 10.19804/j.issn1006-2513.2023.03.003
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- Article
Effects of different grain flour on Nang quality and antioxidant activity.
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- China Food Additives, 2023, v. 34, n. 3, p. 9, doi. 10.19804/j.issn1006-2513.2023.03.002
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- Article
Study on mycotoxin metabolism based on HPLC detection method.
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- China Food Additives, 2023, v. 34, n. 3, p. 1, doi. 10.19804/j.issn1006-2513.2023.03.001
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- Article