Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 11

Results: 34

Nicotinamide mononucleotides physiological functions and its applications in medicine and food industry.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 246, doi. 10.19804/j.issn1006-2513.2022.11.034

By:

SUN Xianzhi;
LIU Xiaojie;
ZHANG Fen;
LIU Jinbao;
TAN Tiantian;
LIU Qian

Publication type:

Article

Progress on the biosynthesis of L-alanyl-L-glutamine.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 240, doi. 10.19804/j.issn1006-2513.2022.11.033

By:

CHEN Xiang'e;
CHEN Guanxiang;
WANG Tao

Publication type:

Article

Current situation of components inspection for compound food additives and suggestions for future managment.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 233, doi. 10.19804/j.issn1006-2513.2022.11.032

By:

LUO Chunlian

Publication type:

Article

The biological activity of chlorogenic acid and its potential application as a food additive.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 225, doi. 10.19804/j.issn1006-2513.2022.11.031

By:

HE Runying;
YANG Huizhen;
CUI Yao;
LI Ying;
GE Xizhen

Publication type:

Article

Rapid determination of amantadine and rimantadine residues in egg by EMR-Lipid solid phase extraction combined with liquid chromato-graphy-tandem mass spectrometry.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 218, doi. 10.19804/j.issn1006-2513.2022.11.030

By:

JIANG Yingjie;
GE Zixin;
ZHAI Weiwei;
SU Jing

Publication type:

Article

Extraction, purification and identification of soybean protein isolate.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 136, doi. 10.19804/j.issn1006-2513.2022.11.018

By:

GAO Li;
CAIXiaofeng;
LI Jing

Publication type:

Article

Determination of vitamin A, D, E in milk powder by two dimensional liquid chromatography.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 212, doi. 10.19804/j.issn1006-2513.2022.11.029

By:

XU Bin;
LIN Jinhai;
CHEN Chenglin

Publication type:

Article

Analysis and evaluation of main functional components in different varieties of blueberry.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 163, doi. 10.19804/j.issn1006-2513.2022.11.022

By:

YAO Huimin;
ZHAI Saiya;
LEI Changgui;
GENG Xiaodong

Publication type:

Article

Analysis of butyl hydroxyanisole using combination of two-phase hollow fiber solvent bar-liquie phase microextraction with HPLC.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 191, doi. 10.19804/j.issn1006-2513.2022.11.026

By:

CHEN Huifang;
SU Liting;
WU Lirong

Publication type:

Article

Determination of 5-hydroxymethylfurfural in fermented condiments by high performance liquid chromatography.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 186, doi. 10.19804/j.issn1006-2513.2022.11.025

By:

HUANG Dandan;
ZHANG Qianyu;
HOU Meiling;
WANG Xinchan;
LI Hong;
ZHAO Bo;
HUANG Siyu;
CHEN Shiqi

Publication type:

Article

Component analysis of corncob after hydrothermal pretreatment.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 178, doi. 10.19804/j.issn1006-2513.2022.11.024

By:

SUN Juntao;
ZHANG Zhichao;
ZHAN Jing;
LAN Tianlu

Publication type:

Article

Determination of rhodamine B in pepper products by liquid-liquid extraction UPLC-MS/MS.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 207, doi. 10.19804/j.issn1006-2513.2022.11.028

By:

LI Ya;
LIANG Jianfeng;
BIN Yuejing;
KE Lijian;
JIANG Deli;
OU Xingxing

Publication type:

Article

Preparation of functional sugar from beet pulp and analysis of its monosaccharide composition.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 199, doi. 10.19804/j.issn1006-2513.2022.11.027

By:

QIAN Pengzhi;
ZHANG Meijuan;
GUO Hongwen;
WANG Tao;
WANG Yanju

Publication type:

Article

Optimization of extraction of pigment from Fengjie navel orange peel and its stability.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 118, doi. 10.19804/j.issn1006-2513.2022.11.016

By:

WANG Jianhong;
XU Jingqian

Publication type:

Article

Optimization of extraction technology and antioxidant activity of lipid--soluble antioxidant components from Rosmarinus officinalis by response surface methodology.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 148, doi. 10.19804/j.issn1006-2513.2022.11.020

By:

WANG Ying;
ZHU Xinyan;
ZENG Xianghui;
HUANG Dachuan;
ZENG Xiangyan

Publication type:

Article

Optimization of water retention performance and quality of red bean paste.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 142, doi. 10.19804/j.issn1006-2513.2022.11.019

By:

CHEN Longfei;
ZHANG Zexiong;
DENG Tingting;
WU Donghai;
HUANG Jianwei;
WU Changhui;
QIU Yuanxin

Publication type:

Article

Determination of inositol content in plant-derived sports food by QuEChERS-GC-MS/MS.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 171, doi. 10.19804/j.issn1006-2513.2022.11.023

By:

SHEN Weihong;
ZHANG Mengshan;
YANG Guanghui

Publication type:

Article

Effects of astragalus polysaccharide on milk production and its flavor.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 126, doi. 10.19804/j.issn1006-2513.2022.11.017

By:

XU Liyun;
JIAO Sheng;
ZHENG Menghe;
XU Zihao;
YANG Hui;
TONG Yujie;
JIANG Wen;
SHAO Wei

Publication type:

Article

Determination of seven synthetic colorants in beverages using polyethylene glycol/inorganic salt aqueous two-phase extraction with high performance liquid chromatography wavelength switching method.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 155, doi. 10.19804/j.issn1006-2513.2022.11.021

By:

YAO Yuyang;
PAN Chunyan;
WU Yukang;
ZHU Pengfei;
YANG Wujun

Publication type:

Article

Tolerance to food preservatives of Lactobacillus plantarum HCS03--001 with halitosis relieving effect.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 113, doi. 10.19804/j.issn1006-2513.2022.11.015

By:

SONG Jia;
YU Ping;
JIAO Yanping;
MIN Xiangbo

Publication type:

Article

Effect of different calcium salt on beef quality.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 106, doi. 10.19804/j.issn1006-2513.2022.11.014

By:

YANG Xiaodong;
WEI Meng;
YU Haojie;
XIE Peng;
LEI Yuanhua;
LIU Xiaochang;
SUN Baozhong;
ZHANG Songshan

Publication type:

Article

Optimization of the formula of set-style fermented donkey milk.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 99, doi. 10.19804/j.issn1006-2513.2022.11.013

By:

LU Ye;
YIN Yanling;
WAN Xiang;
LIU Wenjing;
WANG Ping;
XU Qian;
XIAO Gang;
NIU Xiyue

Publication type:

Article

Preparation and characterization of magnetic chitosan composites for separating of human heme.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 92, doi. 10.19804/j.issn1006-2513.2022.11.012

By:

WANG Lei;
SUN Yue;
HU Yu;
CHEN Li

Publication type:

Article

Optimization of flash extraction of Arctium Lappa L. polysaccharides and its antioxidant activity.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 84, doi. 10.19804/j.issn1006-2513.2022.11.011

By:

WU Yonghua;
CHEN Hang;
GU Ran;
SUN Dingyan;
TANG Yehao;
ZHANG Jianping;
LIU Enqi

Publication type:

Article

Preparation and properties of insoluble dietary fiber from soybean meal.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 77, doi. 10.19804/j.issn1006-2513.2022.11.010

By:

ZHAO Miao;
ZHANG Maoying;
LIU Chang;
LANG Jiaxue;
LI Xianfeng;
ZOU Xianfeng

Publication type:

Article

One--step synthesis of Fe<sub>3</sub>O<sub>4</sub>@DESs nanoparticles for protein extraction.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 62, doi. 10.19804/j.issn1006-2513.2022.11.008

By:

SUN Ke;
LI Caili;
XU Yurong;
HUANG Suoyi;
CHEN Ran

Publication type:

Article

Chemical components and pyrolysis regularity study of medicine and food homology Trollius chinensis Bge. by UPLC--MS.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 51, doi. 10.19804/j.issn1006-2513.2022.11.007

By:

LIU Qi;
WANG Yumei;
LI Jinghui;
MA Dezhi;
WANG Li;
LIANG Yajie;
LIU Jicheng

Publication type:

Article

Extraction, purification, physicochemical properties and in vitro lipid-lowering function of dietary fiber from Suaeda salsa.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 34, doi. 10.19804/j.issn1006-2513.2022.11.005

By:

LIU Yanan;
MA Yuexiang;
ZHANG Nuo;
CHANG Ziehen;
JIANG Chongning;
WANG Zhiyi;
LIU Chunyan

Publication type:

Article

Extraction and purification of carotenoids from Capsicum annuum L.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 27, doi. 10.19804/j.issn1006-2513.2022.11.004

By:

QUAN Qinguo;
QIN Jingru;
ZHANG Qing;
YANG Fang;
LIU Xiaowen

Publication type:

Article

Response surface methodology for optimization of ultrasonic-assisted extraction of polysaccharide from Indocalamus leaves and its antioxidation.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 69, doi. 10.19804/j.issn1006-2513.2022.11.009

By:

ZHOU Lutan;
WEN Jun;
LI Yingying;
LI Xiuhong

Publication type:

Article

Optimization of enzyme--assisted extraction process of polysaccharide from Rosa davurica Pall with genetic algorithm and its antioxidant activity.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 43, doi. 10.19804/j.issn1006-2513.2022.11.006

By:

ZHAO Huiru;
WEI Xinting;
WANG Liangyi;
HU Haiyan;
LI Xue;
YAO Boxing

Publication type:

Article

Ultrasonic-assisted extraction processing and antioxidant activity of anthocyanins from Clitoria ternatea.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 18, doi. 10.19804/j.issn1006-2513.2022.11.003

By:

TIAN Chengpiao;
HUANG Qiulan;
WEI Luyang;
LONG Lingyun;
HUANG Qiuwei;
HUANG Huifang;
WANG Liping

Publication type:

Article

Analysis of volatile flavor differences in secondary fermentation of craft green beer under different temperatures.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 9, doi. 10.19804/j.issn1006-2513.2022.11.002

By:

TONG Lishuang;
WANG Yanchi;
ZHOU Na;
LI Meishan;
WEI Deng

Publication type:

Article

Screening, identification and enzymatic properties of Acinetobacter sp. CZW011 strain produced by chitinase.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 1, doi. 10.19804/j.issn1006-2513.2022.11.001

By:

SONG Yang;
CHEN Meng;
WU Xincai;
DING Zhiwen;
LI Tian;
LIU Yaodong;
FANG Yaowei;
LIU Shu

Publication type:

Article