Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 3

Results: 40

Research progress on biological activities of poly-γ-glutamic acid.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 333, doi. 10.19804/j.issn1006-2513.2023.03.040

By:

FU Heng;
SUN Liang;
JIANG Kang;
LEI Peng;
WANG Rui;
XU Zongqi;
LI Sha;
XU Hong

Publication type:

Article

Research progress on ellagic acid protection on human liver and its mechanism.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 321, doi. 10.19804/j.issn1006-2513.2023.03.039

By:

XU Lu;
LI Wei;
CHEN Shuyi;
LIN Qianru;
CAO Yong

Publication type:

Article

Nutritional analysis and safety evaluation of steaming fluids of Chlamys farreri.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 250, doi. 10.19804/j.issn1006-2513.2023.03.030

By:

HUANG Hui;
LIU Xiaojing;
LIU Huihui;
ZHANG Jian;
XU Yingjiang;
LI Jiawei;
WANG Gongming;
JIANG Lisheng

Publication type:

Article

Liquid chromatography-mass spectrometry combined with partial least squares-discriminate analysis in distinguishing big leaf rosemary and small leaf rosemary.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 243, doi. 10.19804/j.issn1006-2513.2023.03.029

By:

WEI Quanzeng;
GUO Jiaqi;
WANG Buyun;
ZHANG Chengli

Publication type:

Article

Effect of beer type on the flavoring of beer braised duck.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038

By:

ZHANG Jing;
HE Lian;
YI Yuwen;
PENG Yiqin;
LI Yang;
WU Shanshan;
QIAO Mingfeng;
CAI Xuemei

Publication type:

Article

Determination of 11 aromatic compounds in Baijiu by KB-Wax column.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 308, doi. 10.19804/j.issn1006-2513.2023.03.037

By:

CUI Tingting

Publication type:

Article

Determination of 3-chloro-1, 2-propanediol in solid condiments by SPE-GC-MS.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 237, doi. 10.19804/j.issn1006-2513.2023.03.028

By:

TAO Sen;
YANG Hua;
ZHENG Yirou;
FENG Tao;
LUO Yuanming

Publication type:

Article

Determination of 12 heterocyclic aromatic amines in meat products by ultra performance liquid chromatography--tandem mass spectrometry.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 288, doi. 10.19804/j.issn1006-2513.2023.03.035

By:

GUO Yangyang;
CHEN Meng;
SUN Jia;
YU Yongbo;
SONG Jianfeng

Publication type:

Article

A method for determination of artificial colorants in food by high performance liquid chromatography.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 296, doi. 10.19804/j.issn1006-2513.2023.03.036

By:

LI Qingsong;
ZHANG Xuemei

Publication type:

Article

Determination of ferulic acid based on Au@Co-MOF/GCE sensor.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 280, doi. 10.19804/j.issn1006-2513.2023.03.034

By:

LIU Bing

Publication type:

Article

Optimization of ultrasonic assisted extraction of pleurotus eryngii polysaccharide by response surface methodology and its antifatigue activity.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 273, doi. 10.19804/j.issn1006-2513.2023.03.033

By:

MA Xiaoning;
QIN Lingxiang;
DING Yuchan;
ZHAO Junfang;
GAO Yuanjun

Publication type:

Article

Effects of three beneficial bacteria on tea polyphenols in Pu-erh tea prepared by solid-state fermentation of post-fermented raw tea with bifenthrin residues.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 263, doi. 10.19804/j.issn1006-2513.2023.03.032

By:

SHAN Zhiguo;
MAN Hongping;
YAN Xuexing;
ZHAO Yuan;
ZHOU Hongjie;
ZHANG Naiming;
ZHANG Chunhua

Publication type:

Article

Identification of two cherry spoilage fungi and inhibition on them by Bacillus velezensis.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 257, doi. 10.19804/j.issn1006-2513.2023.03.031

By:

SUN Huigang;
YANG Yanhua;
ZHAI Yuyan;
ZHANG Xue;
SUN Zhimeng;
CHEN Xuehong;
CUI Jue

Publication type:

Article

Fresh-keeping effects of sodium dehydroacetate, calcium propionate and potassium sorbate on Fengzhen moon cakes.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 230, doi. 10.19804/j.issn1006-2513.2023.03.027

By:

WANG Zhiwei;
LI Yang

Publication type:

Article

Preservation effect of ginger essential oil and sodium alginate compound coating on cherimoya fruit.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 221, doi. 10.19804/j.issn1006-2513.2023.03.026

By:

CHEN Xiaoyun;
ZHANG Fuping;
FU Li;
ZHANG Bin

Publication type:

Article

Ultrasonic-assisted extraction of flavonoids from Noni pomace by deep eutectic solvents and its antifatigue in mice.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 105, doi. 10.19804/j.issn1006-2513.2023.03.013

By:

WEI Fuzhong

Publication type:

Article

Red yeast rice flour used as a colorant in biscuit.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 205, doi. 10.19804/j.issn1006-2513.2023.03.025

By:

LI Jian;
GAO Xiangyang;
HUANG Guoping;
YANG Zhao

Publication type:

Article

Preservation effect of tea polyphenols on cherry tomatoes.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 188, doi. 10.19804/j.issn1006-2513.2023.03.023

By:

WANG Xiaojing

Publication type:

Article

Optimization of fed batch fermentation technology and composition analysis of sugarcane fruit wine.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 180, doi. 10.19804/j.issn1006-2513.2023.03.022

By:

LI Xiuping;
LU Bing;
ZHENG Ping;
LIANG Zongyu;
LI Nan

Publication type:

Article

Effects of lard substitutes on the quality of Chinese pastry.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 172, doi. 10.19804/j.issn1006-2513.2023.03.021

By:

SHI Xiangzhong;
ZHANG Haifeng;
SHA Wenxuan;
XIE Youqing;
SHI Zhengjie;
XU Zhihao;
ZHOU Xiaoyan;
ZHU Wenzheng

Publication type:

Article

Cordyceps militaris-yam fermented beverage by response surface methodology and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 75, doi. 10.19804/j.issn1006-2513.2023.03.009

By:

LI Jinzhe;
LIU Minjie;
LU Pingping;
HUANG Yaqin

Publication type:

Article

Development of fermented potato milk beverage.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 196, doi. 10.19804/j.issn1006-2513.2023.03.024

By:

LIU Xinyu;
ZHANG Lan;
WANG Hongmei;
FU Hongyan;
YAO Jing;
ZHAO Jing

Publication type:

Article

Extraction optimization of Perilla cellulose by deep eutectic solvent.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 164, doi. 10.19804/j.issn1006-2513.2023.03.020

By:

YE Tongmei;
LI Huizhen;
ZHANG Zhijun;
ZHANG Yunlong;
LI Menghao

Publication type:

Article

Application of soybean oil body in cookies.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 150, doi. 10.19804/j.issn1006-2513.2023.03.018

By:

SUN Jie;
LIU Yifei;
YIN Guoyou;
WANG Ziling

Publication type:

Article

Diversity analysis of endophyte of Chinese cabbage based on high throughput sequencing method.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 89, doi. 10.19804/j.issn1006-2513.2023.03.011

By:

MA Minghao;
SUN Quanmin;
ZHOU Shujing;
CHI Naiyu;
ZHANG Qingfang

Publication type:

Article

Optimization of fermentation conditions for pectinase production from silkworm excrement by Aspergillus niger.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 83, doi. 10.19804/j.issn1006-2513.2023.03.010

By:

LU Fuzhi;
QIAN Feng;
HE Xiuling;
LI Liping;
WANG Liuyu

Publication type:

Article

Effect of compound enzymes on aging of fresh wet rice noodles and its digestion characteristics in vitro.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 157, doi. 10.19804/j.issn1006-2513.2023.03.019

By:

ZHOU Huixing;
GAO Xueqin;
WANG Liansheng

Publication type:

Article

Study on biological activity of Cortex Dictamni extract in vitro.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 99, doi. 10.19804/j.issn1006-2513.2023.03.012

By:

LIN Hao;
CHEN Qiyu;
LUO Shengxiu;
DENG Wanli;
LONG Zhipeng

Publication type:

Article

Formula optimization and biological stability of egg yolk immunoglobulin chewable tablets.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 142, doi. 10.19804/j.issn1006-2513.2023.03.017

By:

LU Zhijin;
GUO Rong;
CHEN Jianwei;
ZHOU Quan;
ZHANG Zhi;
LI Zaixin

Publication type:

Article

Preparation, physicochemical characteristics and hypoglycemic effect of polysaccharides from Momordica charantia.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 135, doi. 10.19804/j.issn1006-2513.2023.03.016

By:

YAN Xueying;
LIANG Qiuping

Publication type:

Article

Optimization of total flavonoids extraction from Ophiopogon japonicus by ultrasound-assistant deep eutectic solvent extraction and flavonoids antioxidative ability.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 125, doi. 10.19804/j.issn1006-2513.2023.03.015

By:

WANG Juan;
MA Chunmei;
WANG Dan

Publication type:

Article

Optimization of microwave assisted enzymatic hydrolysis for preparation of cassava resistant starch by response surface methodology.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 114, doi. 10.19804/j.issn1006-2513.2023.03.014

By:

ZHAO Yunlong;
WEN Honghua;
YANG Jingjie;
ZHOU Guangli;
QIN Cailin;
CAI Jinyuan

Publication type:

Article

Optimization of Maillard reaction of licorice water extract to prepare edible flavorings.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 64, doi. 10.19804/j.issn1006-2513.2023.03.008

By:

XU Chunping;
CHEN Zhiqian;
GUAN Tiqing;
XUE Yun;
WANG Xuanjing;
HUANG Dongye;
LIANG Yongwei;
WU Yan

Publication type:

Article

Polyphenol extraction from Zanthoxylum bungeanum Maxim. by ultrasonic--assisted compound enzyme and its antioxidant activities.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 56, doi. 10.19804/j.issn1006-2513.2023.03.007

By:

WANG Meng;
FONG Linjuan;
ZHAO Chongbo

Publication type:

Article

Extraction of polyphenol oxidase from bergamot yam and enzymatic synthesis of theaflavins.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 27, doi. 10.19804/j.issn1006-2513.2023.03.004

By:

TANG Kai;
CHEN Weiyi;
ZHAN Jianfeng;
WU Peng;
LI Shiming;
WANG Weixin

Publication type:

Article

Optimization of extraction process of tea polyphenols from Yuhua tea by response surface methodology and its chemical pattern recognition.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 33, doi. 10.19804/j.issn1006-2513.2023.03.005

By:

XU Chenxin;
YANG Haidong;
ZHANG Sifang;
MAO Xianxian;
YAN Baofei;
LIU Jia;
ZHANG Haijiang

Publication type:

Article

Effects of different grain flour on Nang quality and antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 9, doi. 10.19804/j.issn1006-2513.2023.03.002

By:

WANG Anna;
WANG Yijie;
WU Ligen

Publication type:

Article

Effects of sterilization and storage method on main volatile flavor of twice-cooked pork dish.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 42, doi. 10.19804/j.issn1006-2513.2023.03.006

By:

ZAN Bowen;
TANG Li;
BAI Ting;
ZHANG Jiamin;
WANG Wei

Publication type:

Article

Evaluation of Hippophae rhamnoides fruit total flavonoids extracted by microwave assisted enzymatic method and its antioxidant capacity.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 19, doi. 10.19804/j.issn1006-2513.2023.03.003

By:

YANG Shihan;
LI Zihan;
ZHANG Jinshan;
YANG Hong;
HUANG Yuyuan;
CHEN Xiaoqiang

Publication type:

Article

Study on mycotoxin metabolism based on HPLC detection method.

Published in:

China Food Additives, 2023, v. 34, n. 3, p. 1, doi. 10.19804/j.issn1006-2513.2023.03.001

By:

ZHOU Xianqing;
HU Fengwei;
CAO Yufei;
ZHANG Dongdong;
ZHAO Jinfeng;
ZHAO Jinqi;
LI Mengyao

Publication type:

Article