Identification and determination of phenylanoxide in cistanche decoction pieces and related products.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 228, doi. 10.19804/j.issn1006-2513.2022.03.030
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 3
Results: 30
1
2
Microbial community diversity and functional differences in natural fermented chili pepper in Shaoguan and Hengyang areas.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 217, doi. 10.19804/j.issn1006-2513.2022.03.029
- By:
- Publication type:
- Article
3
Comparative study on the determination of cellulose content in food additive.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 212, doi. 10.19804/j.issn1006-2513.2022.03.028
- By:
- Publication type:
- Article
4
Effect of pH on xanthan gum stabilized oil-in-water emulsion.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 207, doi. 10.19804/j.issn1006-2513.2022.03.027
- By:
- Publication type:
- Article
5
Comprehensive evaluation of aroma quality of different sweet potato extracts using principal component analysis and cluster analysis.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 196, doi. 10.19804/j.issn1006-2513.2022.03.026
- By:
- Publication type:
- Article
6
Determination of acrylamide in the mixture of sodium polyacrylate and polyacrylamide by gas chromatography.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 190, doi. 10.19804/j.issn1006-2513.2022.03.025
- By:
- Publication type:
- Article
7
Optimization of ultrasound-assisted extraction of anthocyanins from grape skin residue and the analysis of anthocyanins components in four cultivars.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 181, doi. 10.19804/j.issn1006-2513.2022.03.024
- By:
- Publication type:
- Article
8
Determination of five toxic heavy metals in pepper extracts by microwave digestion and inductively coupled plasma mass spectrometry.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 175, doi. 10.19804/j.issn1006-2513.2022.03.023
- By:
- Publication type:
- Article
9
Extraction optimization,composition analysis of Magnolia officinalis essential oil and its antioxidant activity.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 165, doi. 10.19804/j.issn1006-2513.2022.03.022
- By:
- Publication type:
- Article
10
Structure characteristics and antioxidant activity of alfalfa polysaccharides prepared by ultrasonic assisted method.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 157, doi. 10.19804/j.issn1006-2513.2022.03.021
- By:
- Publication type:
- Article
11
Effect of star anise extract on the stability of cooked pork during refrigerated storage.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 148, doi. 10.19804/j.issn1006-2513.2022.03.020
- By:
- Publication type:
- Article
12
Optimization of extraction process and antioxidant activity of polyphenol from Hemerocallis citrina Baroni by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 139, doi. 10.19804/j.issn1006-2513.2022.03.019
- By:
- Publication type:
- Article
13
Effect of microwave power and extraction time on the kinetic model of microwave assisted extraction of anthocyanins from blueberry.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 132, doi. 10.19804/j.issn1006-2513.2022.03.018
- By:
- Publication type:
- Article
14
Preparation and characterization of theaflavin--chitosan nanoemulsion.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 125, doi. 10.19804/j.issn1006-2513.2022.03.017
- By:
- Publication type:
- Article
15
Optimization of extraction process of dietary fiber from pomegranate peel and differences among different cultivars.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 115, doi. 10.19804/j.issn1006-2513.2022.03.016
- By:
- Publication type:
- Article
16
Effects of different thermal treatments on the nutritional quality of sea cucumbers in industrial culture.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 106, doi. 10.19804/j.issn1006-2513.2022.03.015
- By:
- Publication type:
- Article
17
Alfalfa polysaccharides deproteinization and its effect on the proliferation of Lactobacillus rhamnosus.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 99, doi. 10.19804/j.issn1006-2513.2022.03.014
- By:
- Publication type:
- Article
18
Different preservatives on the storage of Coix seed.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 92, doi. 10.19804/j.issn1006-2513.2022.03.013
- By:
- Publication type:
- Article
19
Optimization of microbial proteolysis process to produce organic nitrogen by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 83, doi. 10.19804/j.issn1006-2513.2022.03.012
- By:
- Publication type:
- Article
20
Study on water retention and antioxidative capacity of alginate on ultrasonic assisted treated chilled chicken.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 73, doi. 10.19804/j.issn1006-2513.2022.03.011
- By:
- Publication type:
- Article
21
Studies on physicochemical properties and antioxidant activity of red pigment produced by Serratia marcescens.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 66, doi. 10.19804/j.issn1006-2513.2022.03.010
- By:
- Publication type:
- Article
22
Study on nutrients stability of partial hydrolyzed infant formula for special medical purposes.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 57, doi. 10.19804/j.issn1006-2513.2022.03.009
- By:
- Publication type:
- Article
23
Study on the extraction of aloe polysaccharide by ultrasound assisted compound enzyme.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 51, doi. 10.19804/j.issn1006-2513.2022.03.008
- By:
- Publication type:
- Article
24
Optimization of extraction process of total saponins from Sambucus williamsii Hance leaves and its antioxidant activity in mice.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 44, doi. 10.19804/j.issn1006-2513.2022.03.007
- By:
- Publication type:
- Article
25
Study on the differences of chemical components of rosemary from different orgins.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 1, doi. 10.19804/j.issn1006-2513.2022.03.001
- By:
- Publication type:
- Article
26
Research on testing saturated vapor pressure of spices.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 31, doi. 10.19804/j.issn1006-2513.2022.03.005
- By:
- Publication type:
- Article
27
Analysis of aroma components of three kinds of peanut products.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 21, doi. 10.19804/j.issn1006-2513.2022.03.004
- By:
- Publication type:
- Article
28
Analysis of volatile flavor compounds in garlic powder by SPME--GC-MS analysis.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 14, doi. 10.19804/j.issn1006-2513.2022.03.003
- By:
- Publication type:
- Article
29
Preparation of cyclodextrin inclusion complex of sweet orange oil and its application in bakery products.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 9, doi. 10.19804/j.issn1006-2513.2022.03.002
- By:
- Publication type:
- Article
30
Screening,identification and broad-spectrum antibacterial properties of strains used for marine biological control of Aspergillus niger.
- Published in:
- China Food Additives, 2022, v. 33, n. 3, p. 36, doi. 10.19804/j.issn1006-2513.2022.03.006
- By:
- Publication type:
- Article