Analysis and determination of phenolic compounds in the monofloral honey of Stevia rebaudiana Bertoni.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 193, doi. 10.19804/j.issn1006-2513.2021.11.026
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2021 AND VI 32 AND IP 11
Results: 28
1
2
Study on the safety and control of fermented sausage.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 200, doi. 10.19804/j.issn1006-2513.2021.11.027
- By:
- Publication type:
- Article
3
Advances on analysis and application of extracts from blue honeysuckle.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 208, doi. 10.19804/j.issn1006-2513.2021.11.028
- By:
- Publication type:
- Article
4
Optimization of ultrasound--complex enzyme assisted extraction of polyphenols from jujube by genetic algorithm and its component analysis.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 183, doi. 10.19804/j.issn1006-2513.2021.11.025
- By:
- Publication type:
- Article
5
Analysis of volatile flavor compounds in four chili sauces by GC-IMS.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 173, doi. 10.19804/j.issn1006-2513.2021.11.024
- By:
- Publication type:
- Article
6
Development and quality analysis of jelly product made by Dendrobium flower.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 165, doi. 10.19804/j.issn1006-2513.2021.11.023
- By:
- Publication type:
- Article
7
Comparison of three different extracting and purification methods of polysaccharides from Epimedium.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 158, doi. 10.19804/j.issn1006-2513.2021.11.022
- By:
- Publication type:
- Article
8
Determination of β-nicotinamide mononucleotide in dietary supplements by high performance liquid chromatography.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 153, doi. 10.19804/j.issn1006-2513.2021.11.021
- By:
- Publication type:
- Article
9
Study on immune and antioxidant activity of different grades of soybean protein peptides.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 138, doi. 10.19804/j.issn1006-2513.2021.11.019
- By:
- Publication type:
- Article
10
Study on the stability of lutein-stevioside complex during storage.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 144, doi. 10.19804/j.issn1006-2513.2021.11.020
- By:
- Publication type:
- Article
11
Effect of nutrients on the quality of gray jujube wine.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 129, doi. 10.19804/j.issn1006-2513.2021.11.018
- By:
- Publication type:
- Article
12
Effect of starch ferulate on physicochemical properties of pre-fermented frozen dough and steamed bread.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 123, doi. 10.19804/j.issn1006-2513.2021.11.017
- By:
- Publication type:
- Article
13
Optimization of ultrasonic--assisted extraction and stability analysis of the brown pigment from bamboo shoot shell using response surface methodology.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 113, doi. 10.19804/j.issn1006-2513.2021.11.016
- By:
- Publication type:
- Article
14
Optimization of ultrasonic-assisted extraction of selenium polysaccharides from Spirulina using response surface methodology.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 107, doi. 10.19804/j.issn1006-2513.2021.11.015
- By:
- Publication type:
- Article
15
Ultrasonic--assisted extraction of rosmarinic acid and chlorogenic acid from Origanum vulgare L.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 98, doi. 10.19804/j.issn1006-2513.2021.11.014
- By:
- Publication type:
- Article
16
Optimization of extraction of polysaccharide from Radix Isatidis by inner ebullition with Box--Behnken experimental design.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 81, doi. 10.19804/j.issn1006-2513.2021.11.012
- By:
- Publication type:
- Article
17
Optimization of aging process of instant rice noodles.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 90, doi. 10.19804/j.issn1006-2513.2021.11.013
- By:
- Publication type:
- Article
18
Isolation, identification of a lipase--producing bacterium and its optimized fermentation conditions.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 73, doi. 10.19804/j.issn1006-2513.2021.11.011
- By:
- Publication type:
- Article
19
Decolorization optimization of saponins from Lysimachia capillipes Hemsl by activated carbon and its antimicrobial activity.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 67, doi. 10.19804/j.issn1006-2513.2021.11.010
- By:
- Publication type:
- Article
20
Study on lignin removal technology from grape skin residue.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 53, doi. 10.19804/j.issn1006-2513.2021.11.008
- By:
- Publication type:
- Article
21
Optimization of extraction process of gardenia flower pectin polysaccharide by response surface method.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 45, doi. 10.19804/j.issn1006-2513.2021.11.007
- By:
- Publication type:
- Article
22
Isolation, identification and antibacterial conditions of Staphylococcus aureus antagonistic strains.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 37, doi. 10.19804/j.issn1006-2513.2021.11.006
- By:
- Publication type:
- Article
23
Optimization of fermentation medium and processing of Phellinus vaninii by response surface method.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 30, doi. 10.19804/j.issn1006-2513.2021.11.005
- By:
- Publication type:
- Article
24
Extraction technology of protein from defatted camellia.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 59, doi. 10.19804/j.issn1006-2513.2021.11.009
- By:
- Publication type:
- Article
25
Study on the purification of Himalayan rose salt by melting--crystallization method.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 25, doi. 10.19804/j.issn1006-2513.2021.11.004
- By:
- Publication type:
- Article
26
Optimization of glucose oxidase production from marine basidiomycetes by response surface methdology.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 9, doi. 10.19804/j.issn1006-2513.2021.11.002
- By:
- Publication type:
- Article
27
Study on extraction technology and stability of cassia pigment.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 17, doi. 10.19804/j.issn1006-2513.2021.11.003
- By:
- Publication type:
- Article
28
Effect of ultra-fine grinding by ball milling on particle characteristics of Inonotus obliquus powder and extraction of polysaccharides.
- Published in:
- China Food Additives, 2021, v. 32, n. 11, p. 1, doi. 10.19804/j.issn1006-2513.2021.11.001
- By:
- Publication type:
- Article