The decrease of heavy metals in the procedure of making gelatin by donkey skin.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 28, doi. 10.19804/j.issn1006-2513.2022.04.004
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 4
Results: 30
1
2
Optimization of polyphenols from Syzygium jambos leaves by microwave-assisted extraction and its antioxidant activity.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 34, doi. 10.19804/j.issn1006-2513.2022.04.005
- By:
- Publication type:
- Article
3
Optimization of extraction technology of polyphenols in Baise black tea and its antioxidant, antibacterial activities.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 18, doi. 10.19804/j.issn1006-2513.2022.04.003
- By:
- Publication type:
- Article
4
Research on the progress of ingredients standards for foods for special medical purpose-Part 1: Protein and amino acids.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 230, doi. 10.19804/j.issn1006-2513.2022.04.030
- By:
- Publication type:
- Article
5
Determination of polylysine hydrochloride in wet noodle products by liquid chromatography.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 224, doi. 10.19804/j.issn1006-2513.2022.04.029
- By:
- Publication type:
- Article
6
Study on modified sunflower seed husk used for deacidification of oil.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 218, doi. 10.19804/j.issn1006-2513.2022.04.028
- By:
- Publication type:
- Article
7
Study on total flavonoids content and comparison of antioxidant activity in different parts of Bupleurum chinense DC. from different provenances.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 211, doi. 10.19804/j.issn1006-2513.2022.04.027
- By:
- Publication type:
- Article
8
Determination of nine isoflavones in pueraria foods by pressurized capillary electrochromatography.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 204, doi. 10.19804/j.issn1006-2513.2022.04.026
- By:
- Publication type:
- Article
9
Comparison of effect of different drying methods on the quality of poria cocos and wolfberry solid beverage.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 196, doi. 10.19804/j.issn1006-2513.2022.04.025
- By:
- Publication type:
- Article
10
Analysis and evaluation of nutrient components of sea cucumber from different places in Dalian.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 188, doi. 10.19804/j.issn1006-2513.2022.04.024
- By:
- Publication type:
- Article
11
Identification of the active components of Coptis chinensis extracts and its antibacterial mechanism on Vibrio parahaemolyticus.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 181, doi. 10.19804/j.issn1006-2513.2022.04.023
- By:
- Publication type:
- Article
12
Optimization of fermentation process of Rosa davurica Pall. beverage by response surface methodology and study of its effect on exercise endurance.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 172, doi. 10.19804/j.issn1006-2513.2022.04.022
- By:
- Publication type:
- Article
13
Study on resistant dextrin in preservation of cold fresh pork.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 161, doi. 10.19804/j.issn1006-2513.2022.04.021
- By:
- Publication type:
- Article
14
Study on masking the bitter taste of soybean oligopeptides with maltodextrin and gelatin compound.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 152, doi. 10.19804/j.issn1006-2513.2022.04.020
- By:
- Publication type:
- Article
15
Study on preparation process and antioxidant activity of polypetide prepared by composit enzymes from Mauremys mutica-meat.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 144, doi. 10.19804/j.issn1006-2513.2022.04.019
- By:
- Publication type:
- Article
16
Optimization of microwave-assisted extraction process and antioxidant activity of Curcuma kwangsiensis oil.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 136, doi. 10.19804/j.issn1006-2513.2022.04.018
- By:
- Publication type:
- Article
17
A method for screening marine cryogenic bacteria with high efficiency of nitrite degradation.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 129, doi. 10.19804/j.issn1006-2513.2022.04.017
- By:
- Publication type:
- Article
18
Optimization of microwave-assisted extraction of ursolic acid and oleanolic acid from eriobotryae folium by response surface method.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 120, doi. 10.19804/j.issn1006-2513.2022.04.016
- By:
- Publication type:
- Article
19
Study on antibacterial activity and microcapsules preparation technology of saponins from fermented Polygonatum kingianum.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 111, doi. 10.19804/j.issn1006-2513.2022.04.015
- By:
- Publication type:
- Article
20
Purification process of anthocyanin from opuntia ficus-indica.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 103, doi. 10.19804/j.issn1006-2513.2022.04.014
- By:
- Publication type:
- Article
21
Optimization of the preparation of hydroxyapatite from mussel shells by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 95, doi. 10.19804/j.issn1006-2513.2022.04.013
- By:
- Publication type:
- Article
22
Optimization of mechanically assisted extraction of raspberry polysaccharides by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 89, doi. 10.19804/j.issn1006-2513.2022.04.012
- By:
- Publication type:
- Article
23
Study on the main functional components and antioxidant activity of citrus pomace.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 81, doi. 10.19804/j.issn1006-2513.2022.04.011
- By:
- Publication type:
- Article
24
Purification and activity of antioxidation and resisting exercise fatigue of flavonoids from peel of passion fruit.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 72, doi. 10.19804/j.issn1006-2513.2022.04.010
- By:
- Publication type:
- Article
25
Study on enzyme inhibition of perilla in vitro on metabolic syndrome.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 63, doi. 10.19804/j.issn1006-2513.2022.04.009
- By:
- Publication type:
- Article
26
Optimization of ultrasonic-assisted extraction of pectin from Orah peel by response surface methodology.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 55, doi. 10.19804/j.issn1006-2513.2022.04.008
- By:
- Publication type:
- Article
27
Study on the ultrasonic-assisted extraction technology and antioxidant activity of polyphenols from Kadsura coccinea peel.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 48, doi. 10.19804/j.issn1006-2513.2022.04.007
- By:
- Publication type:
- Article
28
Revision of specification for food additive phospholipid.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 43, doi. 10.19804/j.issn1006-2513.2022.04.006
- By:
- Publication type:
- Article
29
Inhibition effects of mycosporine-like amino acid extracts from two species of marine macroalgae on the photodegradation of natamycin.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 10, doi. 10.19804/j.issn1006-2513.2022.04.002
- By:
- Publication type:
- Article
30
Structural characterization, in vitro anti-oxidative effect and hypoglycemic activity of lentinan from Rongshui county.
- Published in:
- China Food Additives, 2022, v. 33, n. 4, p. 1, doi. 10.19804/j.issn1006-2513.2022.04.001
- By:
- Publication type:
- Article