Biological characteristics and application of folic acid and 5-methyltetrahydrofolate.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 230, doi. 10.19804/j.issn1006-2513.2022.02.030
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 2
Results: 30
1
2
Research progress of color substances, color degradation mechanism and color protection technology for tea beverages.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 218, doi. 10.19804/j.issn1006-2513.2022.02.029
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- Publication type:
- Article
3
Advances in the antibacterial activity of plant polyphenols and their combined fresh-keeping technology in aquatic products.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 210, doi. 10.19804/j.issn1006-2513.2022.02.028
- By:
- Publication type:
- Article
4
Determination of GOS by high performance ion exchange chromatography and double-HPLC-RI methods.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 201, doi. 10.19804/j.issn1006-2513.2022.02.027
- By:
- Publication type:
- Article
5
Comparative analysis of quality and antioxidant activity of Lyophyllum decastes at different drying temperatures.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 194, doi. 10.19804/j.issn1006-2513.2022.02.026
- By:
- Publication type:
- Article
6
Determination of chondroitin sulfate and glucosamine hydrochloride in healthy food by reversed phase ion pair chromatography.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 186, doi. 10.19804/j.issn1006-2513.2022.02.025
- By:
- Publication type:
- Article
7
Determination of catalase activity with Fe<sup>2+</sup>-catalyzed safranine T fading spectrophotometry.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 181, doi. 10.19804/j.issn1006-2513.2022.02.024
- By:
- Publication type:
- Article
8
Effects of irradiation and pasteurization on tomato pulp quality and microbial growth.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 174, doi. 10.19804/j.issn1006-2513.2022.02.023
- By:
- Publication type:
- Article
9
Effect of ultrasound-assisted enzymatic hydrolysis on the antioxidant and ACE inhibitory activities of zein hydrolysates.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 168, doi. 10.19804/j.issn1006-2513.2022.02.022
- By:
- Publication type:
- Article
10
Monosaccharide composition and antioxidant activity of polysaccharides from Matricaria chamomilia and Anthemis nobilis.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 161, doi. 10.19804/j.issn1006-2513.2022.02.021
- By:
- Publication type:
- Article
11
Analysis of volatile characteristic compounds in bitter melon powder by SPME-GC-MS combined with ROAV method.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 153, doi. 10.19804/j.issn1006-2513.2022.02.020
- By:
- Publication type:
- Article
12
Study on methyl esterification conditions for fatty acid in sunflower seed oil by GC/MS.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 147, doi. 10.19804/j.issn1006-2513.2022.02.019
- By:
- Publication type:
- Article
13
Optimization of extraction process of quinoa soluble dietary fiber and its antioxidant activity.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 137, doi. 10.19804/j.issn1006-2513.2022.02.018
- By:
- Publication type:
- Article
14
Effect of stevioside on browning intensity and antioxidant activity of glucose-amino acid Maillard reaction model.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 128, doi. 10.19804/j.issn1006-2513.2022.02.017
- By:
- Publication type:
- Article
15
Extraction of total alkaloids from hairy roots of Psammosilene tunicoides and evaluation of its antibacterial activity.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 121, doi. 10.19804/j.issn1006-2513.2022.02.016
- By:
- Publication type:
- Article
16
Optimization of purification process of free amino acids from Ribes stenocarpum Maxim. in Qinghai-Tibet plateau based on response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 110, doi. 10.19804/j.issn1006-2513.2022.02.015
- By:
- Publication type:
- Article
17
Optimization of ultrasonic-assisted extraction process and physiological activity of polysaccharide from Dendranthema morifolium by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 100, doi. 10.19804/j.issn1006-2513.2022.02.014
- By:
- Publication type:
- Article
18
Study on the correlation between pectin extraction rate and physicochemical properties of pomelo in different parts.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 94, doi. 10.19804/j.issn1006-2513.2022.02.013
- By:
- Publication type:
- Article
19
Optimization of color protection agents formulation of peanut sprouts by response surface method.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 88, doi. 10.19804/j.issn1006-2513.2022.02.012
- By:
- Publication type:
- Article
20
Antifreeze application of tea polyphenol palmitate in palm oil.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 82, doi. 10.19804/j.issn1006-2513.2022.02.011
- By:
- Publication type:
- Article
21
Study on functional property and microstructure of dietary fiber from five citrus fruits.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 75, doi. 10.19804/j.issn1006-2513.2022.02.010
- By:
- Publication type:
- Article
22
Effect of carrageenan on emulsification stability of rice bran protein stabilized oil in water emulsion.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 70, doi. 10.19804/j.issn1006-2513.2022.02.009
- By:
- Publication type:
- Article
23
Extraction of black peanut skin pigment and its regulation of glucose consumption in C2C12 myotubes.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 60, doi. 10.19804/j.issn1006-2513.2022.02.008
- By:
- Publication type:
- Article
24
Optimization of ultrasonic-assisted extraction process of Camellia vietnamensis flower polyphenols using response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 52, doi. 10.19804/j.issn1006-2513.2022.02.007
- By:
- Publication type:
- Article
25
Effects of fermentation conditions on anthocyanin content and wine precision of red raspberry wine and its inhibition on α-glucosidase in vivo.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 45, doi. 10.19804/j.issn1006-2513.2022.02.006
- By:
- Publication type:
- Article
26
Effect of citrus essential oil fumigation on strawberry storage quality.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 37, doi. 10.19804/j.issn1006-2513.2022.02.005
- By:
- Publication type:
- Article
27
Ultrasound-microwave synergistic extraction of proanthocyanidins from wild cherry berry and antioxidant activity of simulated digestion in vitro.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 27, doi. 10.19804/j.issn1006-2513.2022.02.004
- By:
- Publication type:
- Article
28
Preparation and antioxidant activity of astaxanthin-defatted soybean meal composite membrane.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 19, doi. 10.19804/j.issn1006-2513.2022.02.003
- By:
- Publication type:
- Article
29
Study on improving FFA induced steatosis and oxidative stress of HepG2 cells by lactucopicrin.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 12, doi. 10.19804/j.issn1006-2513.2022.02.002
- By:
- Publication type:
- Article
30
Study on the technology of lycopene loaded Pickering emulsion.
- Published in:
- China Food Additives, 2022, v. 33, n. 2, p. 1, doi. 10.19804/j.issn1006-2513.2022.02.001
- By:
- Publication type:
- Article