Extraction and properties of soluble proteins from stamens of Danfeng peony.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 67, doi. 10.19804/j.issn1006-2513.2022.07.009
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 7
Results: 30
1
2
Preparation and application of capsicum red pigment.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 225, doi. 10.19804/j.issn1006-2513.2022.07.030
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- Publication type:
- Article
3
Determination of lead in food additive tricalcium phosphate by graphite furnace-atomic absorption spectrometry.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 219, doi. 10.19804/j.issn1006-2513.2022.07.029
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- Publication type:
- Article
4
Study on the physicochemical properties of resveratrol extracted from Polygonum cuspidatum root.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 83, doi. 10.19804/j.issn1006-2513.2022.07.011
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- Publication type:
- Article
5
Preparation of fermented spicy duck jerky and its quality analysis.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 203, doi. 10.19804/j.issn10062513.2022.07.027
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- Publication type:
- Article
6
Improvement method of determination trypsin inhibitor activity in soybean products.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 212, doi. 10.19804/j.issn1006-2513.2022.07.028
- By:
- Publication type:
- Article
7
A rapid test for the determination of pantothenic acid in powdered infant milk and special medical food and its equivalence to the national standard method.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 195, doi. 10.19804/j.issn1006-2513.2022.07.026
- By:
- Publication type:
- Article
8
Optimization of ultrasound-assisted extraction of pectin from Malus rockii Rehad. and its structural characteristics.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 182, doi. 10.19804/j.issn1006-2513.2022.07.024
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- Publication type:
- Article
9
Study on the influence of QuEChERS extraction on the determination of sucralose in soy sauce.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 190, doi. 10.19804/j.issn1006-2513.2022.07.025
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- Publication type:
- Article
10
Food additives on quality improvement of olive pomace enhanced noodles.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 173, doi. 10.19804/j.issn1006-2513.2022.07.023
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- Publication type:
- Article
11
Highly efficient extraction of multiple active components from Polygonum cuspidatum by deep eutectic solvents method.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 165, doi. 10.19804/j.issn1006-2513.2022.07.022
- By:
- Publication type:
- Article
12
Effect of different drying methods on the components of fresh hot pepper.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 158, doi. 10.19804/j.issn1006-2513.2022.07.021
- By:
- Publication type:
- Article
13
Enhancing dextranase thermal stability by stabilizers.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 152, doi. 10.19804/j.issn1006-2513.2022.07.020
- By:
- Publication type:
- Article
14
Optimization of a honeysuckle tea by D-optimal mixture design based on AHP-CRITIC analysis.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 144, doi. 10.19804/j.issn1006-2513.2022.07.019
- By:
- Publication type:
- Article
15
Optimization of enzymatic deproteinization and study on physicochemical property of polysaccharides from Ramulus mori L.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 136, doi. 10.19804/j.issn1006-2513.2022.07.018
- By:
- Publication type:
- Article
16
Development of a Youcha product from byproduct of Yousha bean production and aroma characteristics of the Youcha.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 126, doi. 10.19804/j.issn1006-2513.2022.07.017
- By:
- Publication type:
- Article
17
Study on the preparation of a butter flavoring by compound enzyme method.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 117, doi. 10.19804/j.issn1006-2513.2022.07.016
- By:
- Publication type:
- Article
18
Effect of ultra-high pressure on Cyprinus carpio sausages gel property and quality changes during refrigerated storage.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 112, doi. 10.19804/j.issn1006-2513.2022.07.015
- By:
- Publication type:
- Article
19
Spray-drying conditions for Lactobacillus plantarum.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 105, doi. 10.19804/j.issn1006-2513.2022.07.014
- By:
- Publication type:
- Article
20
Study on preparation and enzymatic saccharification of corncob cellulose.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 89, doi. 10.19804/j.issn1006-2513.2022.07.012
- By:
- Publication type:
- Article
21
Response surface optimization of extraction process of fatty acids from Portulaca oleracea L. and its component analysis.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 97, doi. 10.19804/j.issn1006-2513.2022.07.013
- By:
- Publication type:
- Article
22
Separation of anthocyanins from lonicera edulis by high-speed counter-current chromatography and its inhibitory activity on α-glucosidase.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 75, doi. 10.19804/j.issn1006-2513.2022.07.010
- By:
- Publication type:
- Article
23
Optimization of supercritical fluid extraction of volatile oil from tsaoko amomum fruit by response surface methodology and its antioxidant activity.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 51, doi. 10.19804/j.issn1006-2513.2022.07.007
- By:
- Publication type:
- Article
24
Optimization of extraction process and antioxidant activity of flavonoids from Aurea helianthustems stem.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 10, doi. 10.19804/j.issn1006-2513.2022.07.002
- By:
- Publication type:
- Article
25
Study on branchlets rosa alcohol extract on lower glycemic and lipidemic index and vasodilation.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 59, doi. 10.19804/j.issn1006-2513.2022.07.008
- By:
- Publication type:
- Article
26
The effect of polyphenols from Coix seed on anti-oxidization and inhibition of nitrosation.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 45, doi. 10.19804/j.issn1006-2513.2022.07.006
- By:
- Publication type:
- Article
27
Natural antioxidant effect on improving the stability of quercetin in liqueur.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 37, doi. 10.19804/j.issn1006-2513.2022.07.005
- By:
- Publication type:
- Article
28
Effects of pine pollen combined with cod skin collagen peptides on immunity and antioxidant activity in mice.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 30, doi. 10.19804/j.issn1006-2513.2022.07.004
- By:
- Publication type:
- Article
29
Effect of different storage methods on storage and preservation of fresh walnut.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 19, doi. 10.19804/j.issn1006-2513.2022.07.003
- By:
- Publication type:
- Article
30
Antioxidant effect of chitosan film incorporated with Spirulinaplatensis extract on food preservation.
- Published in:
- China Food Additives, 2022, v. 33, n. 7, p. 1, doi. 10.19804/j.issn1006-2513.2022.07.001
- By:
- Publication type:
- Article