Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 1

Results: 40

Application of near infrared spectroscopy in monitoring ethanol concentration in stevia glycoside production.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 300, doi. 10.19804/j.issn1006-2513.2023.01.036

By:

JI Guizhen;
SHI Wenjie;
ZHANG Pingping;
ZHANG Xiaonan;
CHENG Yuanxin

Publication type:

Article

Determination of amino acids in Hedysari Radix by ion exchange chromatography with post-column derivatization.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 291, doi. 10.19804/j.issn1006-2513.2023.01.035

By:

PENG Tao;
ZHANG Jingjing;
ZHANG Xinzhong;
DING Hui;
WU Fuxiang;
SONG Qiao;
ZHANG Wen

Publication type:

Article

Research progress in detection of five kinds of alkaloids from Papaver somniferum shell in foods.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 327, doi. 10.19804/j.issn1006-2513.2023.01.040

By:

WANG Chunlei;
DU Xinglan;
XU Xiangdong;
ZHAI Hongxiu;
LI Shujing

Publication type:

Article

Evaluation of uncertainty in determination of selenium content in selenium-rich yeast.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 306, doi. 10.19804/j.issn1006-2513.2023.01.037

By:

LIU Jingyi;
QIN Xianwu;
ZHU Jie;
XUE Gang;
LUO Biying;
CHEN Shaofeng;
LI Yaru;
XIE Jia

Publication type:

Article

A rapid determination of dehydroacetic acid in vinegar and soy sauce by HPLC.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 313, doi. 10.19804/j.issn1006-2513.2023.01.038

By:

LIANG Jianhua;
XIE Shanting;
CHEN Xueming

Publication type:

Article

Quantitative analysis of chitosan by visible spectrophotometry with direct blue 86 as probe.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 282, doi. 10.19804/j.issn1006-2513.2023.01.034

By:

ZHANG Zhiyi;
LIANG Zijun;
BAI Yan

Publication type:

Article

Physiological functions of docosapentaenoic acid (22 : 5n-3).

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 320, doi. 10.19804/j.issn1006-2513.2023.01.039

By:

OSHIDA Kyoichi

Publication type:

Article

Optimization of compound beverage of Dendrobium huoshanense and passion fruit by response surface method and its anti-fatigue effect.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 272, doi. 10.19804/j.issn1006-2513.2023.01.033

By:

LI Xiangkun;
ZENG Yihan

Publication type:

Article

Optimization of ultrasonic extraction process of flavonoids from sweet potato leaves and its antioxidative and antibacterial ability.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 224, doi. 10.19804/j.issn1006-2513.2023.01.027

By:

REN Meiyan

Publication type:

Article

Optimization of microwave-assisted extraction of Zijin cicada tea extract using response surface method.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 265, doi. 10.19804/j.issn1006-2513.2023.01.032

By:

BAO Xiuping;
BAI Xing;
HU Xinru;
GUO Tao;
DU Juan;
ZHAO Chennan

Publication type:

Article

Optimizing the preparation process of folic acid microcapsules by response surface methodology and its preliminary application.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 214, doi. 10.19804/j.issn1006-2513.2023.01.026

By:

KONG Xinxin;
MEI Shenghui;
ZHANG Jie;
WANG Zhicheng

Publication type:

Article

Effect of optimizing potato instant jelly formula on its freeze-thaw stability and texture.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 255, doi. 10.19804/j.issn1006-2513.2023.01.031

By:

GAO Yuan;
LI Zhenxing;
WANG Xiaoyun;
CHEN Dandan;
SUN Yongxi

Publication type:

Article

Effects of ultrasound-assisted phosphorylation on molecular and gel properties of soy protein isolate.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 233, doi. 10.19804/j.issn1006-2513.2023.01.028

By:

WANG Huan;
JIA Qiang;
JIANG Jinjin;
OU Aifen

Publication type:

Article

Antioxidant effect of grape seed and Vitamin C on D-galactose model mice.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 208, doi. 10.19804/j.issn1006-2513.2023.01.025

By:

ZHANG Zixuan;
GUO Jiaqi;
ZHU Chenhui

Publication type:

Article

Effects of storage temperature and time on the aging characteristics of fresh wet rice flour.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 247, doi. 10.19804/j.issn1006-2513.2023.01.030

By:

ZHAO Wei;
HUANG Jiaqi

Publication type:

Article

Effects of compound thickener on the quality of green tea bread.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 239, doi. 10.19804/j.issn1006-2513.2023.01.029

By:

LIN Juanjuan;
WANG Jibiao;
LIN Jiancheng;
GUO Jiguang

Publication type:

Article

Preparation of interpenetrating resin and its decolorization ability to xylose mother liquor.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 202, doi. 10.19804/j.issn1006-2513.2023.01.024

By:

JIA Caijing;
YUAN Miaoxin;
ZHANG Junwei

Publication type:

Article

Antioxidant activity of ellagic acid and its protective effect on oxidative damage of PC-12 cells.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 194, doi. 10.19804/j.issn1006-2513.2023.01.023

By:

TANG Yulian;
JIANG Xinyuan

Publication type:

Article

Screening, identification and optimization of fermentation process of Bacillus HS-33 from chicken intestine.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 137, doi. 10.19804/j.issn1006-2513.2023.01.016

By:

WANG Zhenwei;
LIN Biaosheng;
WANG Zhenqiang;
HU Xiaobing;
WEN Wenying;
LIN Bin

Publication type:

Article

Protective effect of Ganoderma leucocontextum polysaccharide on exercise-induced fatigue in mice based on Keap1/Nrf2/HO-1 signal pathway and oxidative stress effect.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 127, doi. 10.19804/j.issn1006-2513.2023.01.015

By:

TIAN Xing;
LU Congcong

Publication type:

Article

The mechanism of Bifidobacterium LPL-RH on increasing bone mineral density in ovariectomized osteoporosis rats.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 187, doi. 10.19804/j.issn1006-2513.2023.01.022

By:

WANG Shuangli;
WANG Junli;
GUO Yawei;
SHAN Jiping

Publication type:

Article

Effect of thawing method on the quality of yak milk.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 180, doi. 10.19804/j.issn1006-2513.2023.01.021

By:

QIN Nan

Publication type:

Article

Extraction optimization and antioxidant activity of polysaccharides from Dendrobium candidum under different cultivation.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 164, doi. 10.19804/j.issn1006-2513.2023.01.019

By:

HOU Tianyu;
QIAO Jiaming;
WANG Qinqin;
LI Huizhen;
GUO Haiyun;
ZHANG Hongjiao;
ZHANG Zhijun

Publication type:

Article

Study on structure properties of auricularia auricula collagen.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 145, doi. 10.19804/j.issn1006-2513.2023.01.017

By:

NA Zhiguo;
HE Xin;
MENG Qiao;
YAN Baojun;
ZHANG Xueyi

Publication type:

Article

Effects of lavender total flavonoids on oxidative stress in skin photodamaged mice.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 172, doi. 10.19804/j.issn1006-2513.2023.01.020

By:

YANG Ya;
XU Lei;
LIU Rongchang;
TUOHETIKADIER Nureziguli;
TAN Wei;
GU Zhengyi

Publication type:

Article

Optimization of selenium-enriched fermentation conditions of Ganoderma lucidum and anti-exercise fatigue activity of selenium polysaccharides.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 152, doi. 10.19804/j.issn1006-2513.2023.01.018

By:

LÜ Yahui;
YANG Yaping;
LIU Feixiang;
PENG Xin

Publication type:

Article

Effect of aqueous extract from coprinus comatus mycelium on alloxan induced diabetic mice.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 119, doi. 10.19804/j.issn1006-2513.2023.01.014

By:

NIU Dan;
ZHANG Caifeng;
REN Xiangping;
LI Na

Publication type:

Article

Comparison of physicochemical properties of lycopene micelles encapsulation with three different polymer carriers and its release degree.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 110, doi. 10.19804/j.issn1006-2513.2023.01.013

By:

LIU Ting;
GAO Peng;
ZHU Jinfang;
LI Chuantian;
MA Xuehong;
CHEN Li

Publication type:

Article

Effect of pretreatment on nutrition composition and bioactivities of daylily extract powder by hot water extraction.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 101, doi. 10.19804/j.issn1006-2513.2023.01.012

By:

ZHAO Hongxia;
WANG Yingqiang;
LIU Aiqing;
LÜ Fang;
MA Baoshan;
Fengxia, E.;
ZHANG Yingxiang

Publication type:

Article

Cloning, expression and enzymatic properties of dextranase from Streptococcus mutans.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 92, doi. 10.19804/j.issn1006-2513.2023.01.011

By:

RU Weijuan;
XIA Bingbing;
YANG Jingwen;
ZHANG Hongbin;
HU Xueqin

Publication type:

Article

Cloning, expression, enzymatic properties and product characterization of recombinant levansucrase.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 83, doi. 10.19804/j.issn1006-2513.2023.01.010

By:

WU Yuanyuan;
LI Zhiwei;
WEI Xiaolong;
YANG Jingwen;
HU Xueqin;
ZHANG Hongbin

Publication type:

Article

Research progress on prebiotic activity and application of stachyose.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 75, doi. 10.19804/j.issn1006-2513.2023.01.009

By:

DUAN Shenglin

Publication type:

Article

Research progress and application prospect of postbiotic effects on human health.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 62, doi. 10.19804/j.issn1006-2513.2023.01.008

By:

WANG Qianxu;
PU Xiaoping;
LÜ Zhongping;
YUAN Tian;
LIU Zhigang;
GUO Rui

Publication type:

Article

Research progress of calcium delivery system.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 55, doi. 10.19804/j.issn1006-2513.2023.01.007

By:

FENG Qi;
LIN Songyi;
CHEN Lei;
LI Shuang;
SUN Na

Publication type:

Article

Classification, properties and development trend of polysaccharides thickeners.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 37, doi. 10.19804/j.issn1006-2513.2023.01.005

By:

LIU Fangwei;
YIN Junyi;
NIE Shaoping

Publication type:

Article

Research progress on amyloid fibrils as food ingredients.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 46, doi. 10.19804/j.issn1006-2513.2023.01.006

By:

CAO Yiping;
FANG Yapeng

Publication type:

Article

Microrheological properties and storage stability of fermented goat milk and cow milk by multi speckle diffusing wave spectroscopy.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 30, doi. 10.19804/j.issn1006-2513.2023.01.004

By:

BAI Mei;
WANG Dan;
ZHANG Ting;
ZHAO Qian;
ZHANG Wenxiu;
WANG Jicheng

Publication type:

Article

Rapeseed protein preparation by salt extraction combined with ultrafiltration and its functional properties.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 1, doi. 10.19804/j.issn1006-2513.2023.01.001

By:

MEI Yuqi;
ZHENG Jianxin;
YANG Yunyi;
WAN Zhili;
YANG Xiaoquan

Publication type:

Article

Development of yogurt chocolate.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 20, doi. 10.19804/j.issn1006-2513.2023.01.003

By:

WANG Yuanli;
TAO Liang;
WU Jiao;
ZHAO Cunchao;
TANG Muguo;
WANG Zilin;
TIAN Yang

Publication type:

Article

Optimization of processing conditions of fermented yogurt with walnut and oat.

Published in:

China Food Additives, 2023, v. 34, n. 1, p. 10, doi. 10.19804/j.issn1006-2513.2023.01.002

By:

WANG Yue;
TAO Liang;
YANG Chuanhui;
ZHAO Cunchao;
WANG Yuanli;
KANG Xinrui;
TIAN Yang

Publication type:

Article