Research progress of improver and quality change of frozen dumplings during frozen storage.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 164, doi. 10.19804/j.issn1006-2513.2021.10.023
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2021 AND VI 32 AND IP 10
Results: 25
1
2
A brief analysis of GRAS ("Generally Recognized as Safe") voluntary notification regulations in the United States and the inspiration for China's "Three New Foods" application.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 169, doi. 10.19804/j.issn1006-2513.2021.10.024
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- Publication type:
- Article
3
Research progress on the structure and interface characteristics of edible soft gel particles.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 179, doi. 10.19804/j.issn1006-2513.2021.10.025
- By:
- Publication type:
- Article
4
Research progress of kokumi and kokumi substance.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 158, doi. 10.19804/j.issn1006-2513.2021.10.022
- By:
- Publication type:
- Article
5
Analysis of particle size of lutein emulsion.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 154, doi. 10.19804/j.issn1006-2513.2021.10.021
- By:
- Publication type:
- Article
6
Effect of different color lights on stability and content of flavonoids from Flos Chrysanthemi indici.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 147, doi. 10.19804/j.issn1006-2513.2021.10.020
- By:
- Publication type:
- Article
7
Emulsifying properties of soybean oil body and its influence on bread quality.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 87, doi. 10.19804/j.issn1006-2513.2021.10.013
- By:
- Publication type:
- Article
8
Effect of rutin on the stability of emulsion prepared from peanut protein hydrolysate.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 82, doi. 10.19804/j.issn1006-2513.2021.10.012
- By:
- Publication type:
- Article
9
Extraction, purification and structural analysis of anthocyanins from red pitaya.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 75, doi. 10.19804/j.issn1006-2513.2021.10.011
- By:
- Publication type:
- Article
10
Analysis of essential oil from the root of Litsea cubeba and its antibacterial and antioxidant activities.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 140, doi. 10.19804/j.issn1006-2513.2021.10.019
- By:
- Publication type:
- Article
11
Analysis of volatile oil in Pelargonium graveolens L. and its processed samples by GC/MS.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 103, doi. 10.19804/j.issn1006-2513.2021.10.015
- By:
- Publication type:
- Article
12
Application of high-performance liquid chromatography in the detection of drug residues in animal derived products.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 95, doi. 10.19804/j.issn1006-2513.2021.10.014
- By:
- Publication type:
- Article
13
Analysis of the influence of cooking methods on volatile flavor of green prickleyash by E-nose and GC-MS.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 127, doi. 10.19804/j.issn1006-2513.2021.10.018
- By:
- Publication type:
- Article
14
Spectroscopic study on the interaction mechanism between sunset yellow and lysozyme.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 119, doi. 10.19804/j.issn1006-2513.2021.10.017
- By:
- Publication type:
- Article
15
Analysis of water soluble vitamins in plant sports drinks by SPE-UPLC-MS/MS.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 109, doi. 10.19804/j.issn1006-2513.2021.10.016
- By:
- Publication type:
- Article
16
Study on in vitro anti-inflammatory and antioxidant activities of flavonoids from sea buckthorn.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 67, doi. 10.19804/j.issn1006-2513.2021.10.010
- By:
- Publication type:
- Article
17
Properties of functional fish skin gelatin composite film.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 59, doi. 10.19804/j.issn1006-2513.2021.10.009
- By:
- Publication type:
- Article
18
Optimization of the gel system of glutamine transaminase and sodium caseinate on the quality of meatballs.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 53, doi. 10.19804/j.issn1006-2513.2021.10.008
- By:
- Publication type:
- Article
19
Study on extraction technology of Changshan-huyou insoluble dietary fiber (IDF).
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 48, doi. 10.19804/j.issn1006-2513.2021.10.007
- By:
- Publication type:
- Article
20
The study on physicochemical properties and antioxidant activity of selenium-enriched tea residue protein.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 38, doi. 10.19804/j.issn1006-2513.2021.10.006
- By:
- Publication type:
- Article
21
Process research and characteristic determination of antioxidant peptides from sea bass scales by enzymatic hydrolysis.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 29, doi. 10.19804/j.issn1006-2513.2021.10.005
- By:
- Publication type:
- Article
22
Study on the stability of four silymarin monomers.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 23, doi. 10.19804/j.issn1006-2513.2021.10.004
- By:
- Publication type:
- Article
23
Acid extraction and antioxidant activity of black garlic polyphenol.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 15, doi. 10.19804/j.issn10062513.2021.10.003
- By:
- Publication type:
- Article
24
Study on the changes of texture characteristics of milk tofu during storage.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 11, doi. 10.19804/j.issn1006-2513.2021.10.002
- By:
- Publication type:
- Article
25
Study on purification process and antioxidant activity of macroporous resin of total flavonoids in Potamogeton distinctus.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 1, doi. 10.19804/j.issn10062513.2021.10.001
- By:
- Publication type:
- Article