Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 4

Results: 40

Consideration and suggestion on research development trend and flavor designing development system of compound seasoning in post-epidemic era.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 338, doi. 10.19804/j.issn1006-2513.2023.04.040

By:

ZHANG Jie;
XU Zhiying;
BO Wenwen;
LI Yafang

Publication type:

Article

Research progress of fluorescent carbon dots in the detection of synthetic pigments in food safety.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 329, doi. 10.19804/j.issn1006-2513.2023.04.039

By:

SUN Guodong;
ZHANG Ting;
CHEN Xi

Publication type:

Article

Determination method and migration rule of phthalate acid esters in sichuan pepper, ginger and their extracts.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 313, doi. 10.19804/j.issn1006-2513.2023.04.037

By:

WANG Wenchang;
WU Juanjuan;
LIAN Yunhe;
GAO Huiyuan;
ZHANG Xiaofang

Publication type:

Article

Analysis of volatile oil constituents in fresh fruit of Litsea pungens Hemsl. and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 269, doi. 10.19804/j.issn1006-2513.2023.04.032

By:

ZHANG Jian;
HUANG Yan;
LIU Qiuyan;
ZHAO Lin;
YOU Shuang;
XIE Tianfang;
DAI Qian;
RAO Chaolong

Publication type:

Article

Analysis of flavor quality of fermented citron extract with chaoshan characteristics.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 259, doi. 10.19804/j.issn1006-2513.2023.04.031

By:

ZHAO Yuxuan;
ZHOU Sheng;
ZHU Congrong;
ZHOU Yuanxiang;
QIU Guangming;
WANG Jing;
BAI Juan;
NI Bo

Publication type:

Article

Preparation technology and stability of multi-dimensional taurine chewable tablets.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 250, doi. 10.19804/j.issn1006-2513.2023.04.030

By:

WU Liping;
HUANG Yanqiao;
WANG Lei;
WANG Ruixue;
XUE Qiang

Publication type:

Article

Research progress in application and synthesis of δ-decalactone.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 320, doi. 10.19804/j.issn1006-2513.2023.04.038

By:

WANG Jun;
REN Wenbin;
LU Yuxia;
LI Xiangli;
BAI Weidong;
WANG Wei;
ZHAO Wenhong

Publication type:

Article

Effect of cooking time variation on flavor quality of old hen soup.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 276, doi. 10.19804/j.issn1006-2513.2023.04.033

By:

YANG Liuqing;
CHEN Kaiqin;
WANG Chuyan;
LI Xinlin;
YIN Xiawei

Publication type:

Article

Fresh-keeping effect of tea polyphenol-orange peel essential oil compound antibacterial liquid on shine muscat grape.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 304, doi. 10.19804/j.issn1006-2513.2023.04.036

By:

XIE Zhixin;
ZHUANG Meilin;
CHEN Linlin;
HUANG Youxia;
ZHANG Wenzhou

Publication type:

Article

Determination of 40 pesticide residues in cereal sports nutrition powder by QuEChERS-HPLC-MS/MS.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 293, doi. 10.19804/j.issn1006-2513.2023.04.035

By:

FANG Gaojian;
WANG Xuequn

Publication type:

Article

Components analysis of essential oil from the Zanthoxylum schinifolium in Guizhou and its antioxidant and antibacterial activities.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 285, doi. 10.19804/j.issn1006-2513.2023.04.034

By:

WANG Youfeng;
LUO Zhongsheng;
LI Lang;
YANG Xiaosheng;
YAN Yanfang;
YANG Juan;
QIN Ronggui;
LUO Xirong

Publication type:

Article

Quantitative standard and application evaluation of spiciness of capsicum oleoresin.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 242, doi. 10.19804/j.issn1006-2513.2023.04.029

By:

LUO Shuangshuang;
WANG Bei;
QI Lijun;
LU Ying;
WEI Zhanjiao;
HAN Haoying

Publication type:

Article

Effect of vacuum freeze drying on three kinds of truffle flavor substances.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 220, doi. 10.19804/j.issn1006-2513.2023.04.026

By:

ZHUANG Haining;
CHEN Sha;
FENG Tao

Publication type:

Article

Optimization of extraction of polyphenols from sea-buckthorn pomace by deep eutectic solvents and its anti-fatigue.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 228, doi. 10.19804/j.issn1006-2513.2023.04.027

By:

TANG Jinchang

Publication type:

Article

Purification of anthraquinone extract of Rubiae cordifolia L. and its anti-oxidant and anti-fatigue effects.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 212, doi. 10.19804/j.issn1006-2513.2023.04.025

By:

ZHOU Yakun;
FENG Lina

Publication type:

Article

Comparative study on the promotion of FFA-induced lipid metabolism in HepG2 cells by lactucin and lactucopicrin.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 60, doi. 10.19804/j.issn1006-2513.2023.04.008

By:

TAN Huiwen;
ZHONG Yewei;
LEI Yi;
ABUDUREXITI Adalaiti;
ZHANG Rui;
MA Xiaoli

Publication type:

Article

Optimization of the preparation process of hawthorn pectin composite fresh-keeping film by response surface methodology.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 45, doi. 10.19804/j.issn1006-2513.2023.04.006

By:

FU Meiling;
LI Dandan;
LI Ying;
XIU Jianhua;
WANG Jinhua

Publication type:

Article

Effects of different proteases on the preparation of protein peptides from pecan fruit and their antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 235, doi. 10.19804/j.issn1006-2513.2023.04.028

By:

ZHENG Hui;
ZHANG Jianda;
GONG Ruonan

Publication type:

Article

Preventive effects of total flavonoids from Nymphaea candida on alcoholic liver injury in mice.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 205, doi. 10.19804/j.issn1006-2513.2023.04.024

By:

GUO Ziyu;
LI Chenyang;
ZUO Dijun;
ZHAO Jun

Publication type:

Article

Effects of L-lysine and L--histidine on the quality characteristics of low-salt emulsified sausages.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 197, doi. 10.19804/j.issn1006-2513.2023.04.023

By:

ZHOU Xianghui;
LIU Chang;
ZHANG Qiuhui

Publication type:

Article

Effects of red yeast rice powder used as a food colorant in soft European breads.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 182, doi. 10.19804/j.issn1006-2513.2023.04.022

By:

LI Jian;
GAO Xiangyang;
YANG Zhao;
ZHANG Jinfeng;
HUANG Guoping

Publication type:

Article

Optimization of fermentation process of Pueraria yogurt by response surface methodology.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 174, doi. 10.19804/j.issn1006-2513.2023.04.021

By:

CHENG Hao;
XIE Youfa;
MA Xiaojuan;
LIU Jianbing;
NI Caixin;
CHEN Chong;
HUANG Jing;
XIONG Yanxia

Publication type:

Article

Effects of probiotics fermentation on the physicochemical properties and volatile components of Litchi pulp.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 168, doi. 10.19804/j.issn1006-2513.2023.04.020

By:

ZHANG Cheng;
ZENG Wenshen;
FU Shuyong;
ZENG Jianhua;
LI Guodong;
LIU Yashen

Publication type:

Article

Study on the extraction technology and antioxidant activity of Cordyceps taii polysaccharide.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 150, doi. 10.19804/j.issn1006-2513.2023.04.018

By:

HAN Pengfei;
MA Minghao;
CHI Naiyu;
HUANG Guiqiang

Publication type:

Article

Optimization of extraction technology of total saponins from stems and leaves of Astragalus membranaceus by response surface methodology and their antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 158, doi. 10.19804/j.issn1006-2513.2023.04.019

By:

GUO Lili;
LI Xiaolan;
TIAN Xiaoli;
SUN Jie;
WANG Xiaomin;
QIN Nan

Publication type:

Article

Pyrus sinkiangensis Yu polysaccharide plays an anti-inflammatory role by inhibiting the expression of pyroptosis key proteins NLRP3 and GSDMD.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 142, doi. 10.19804/j.issn1006-2513.2023.04.017

By:

ABULA Ajiranmu;
KADEER Gulimila;
REN Guorui;
WUJIAMAITI Zhakeyaguli;
TAOERDAHONG Hailiqian;
YANG Fei

Publication type:

Article

Heterologous expression of L-glutamate oxidase in Streptomyces mobaraensis and optimization of induction conditions.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 52, doi. 10.19804/j.issn1006-2513.2023.04.007

By:

LIN Yiying;
LIU Kaiwen;
MA Xiaoqian;
LIAN Huiyong;
LI Ying;
WANG Fang;
ZHANG Zesheng;
LIU Qingdai

Publication type:

Article

Effects of different soaking methods on the quality characteristics of dried sea cucumber.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 135, doi. 10.19804/j.issn1006-2513.2023.04.016

By:

WANG Zihan;
AN Junwen;
ZHENG Jie;
YU Di;
FU Zhiyu;
YANG Xinrui;
FANG Ziying;
SONG Zhiyuan

Publication type:

Article

Optimization of extraction of flavonoid from Polygonatum kingianum with deep eutectic solvent by response surface method and its bioactivity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 116, doi. 10.19804/j.issn1006-2513.2023.04.014

By:

WANG Yuhong;
ZHANG Xiaoyu;
QIAN Zhiwei

Publication type:

Article

Toxicological evaluation of biosynthesized theaflavins.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 124, doi. 10.19804/j.issn1006-2513.2023.04.015

By:

KONG Junhao;
DIAO Chunhua;
TAN Rong;
ZUO Xiaobo;
TU Yunfei;
SU Xiaoqin;
YANG Xiufang

Publication type:

Article

Preparation technology and liver targeting evaluation of lycopene liver-targeting liposomes.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 106, doi. 10.19804/j.issn1006-2513.2023.04.013

By:

MA Yongqiang;
WANG Ziqi;
LI Chenchen;
ZHANG Ying;
XU Jingyu

Publication type:

Article

Treatment of metabolic syndrome with in vitro enzyme inhibitor Caryopteris Tangutica Maxim. based on molecular cocking technology.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 96, doi. 10.19804/j.issn1006-2513.2023.04.012

By:

YAN Ping;
ZHANG Yan;
ZHANG Ying;
SU Haimei;
CHAI Xiyan;
ZHANG Lin

Publication type:

Article

Structural analysis of Ganoderma tsugae polysaccharide and its alleviative effect on exercise-induced fatigue in mice.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 69, doi. 10.19804/j.issn1006-2513.2023.04.009

By:

ZHANG Rui;
BAI Haijun;
LIU Jia

Publication type:

Article

Effective components analysis of leaves of Eucommia ulmoides at different altitudes and their antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 88, doi. 10.19804/j.issn1006-2513.2023.04.011

By:

ZHANG Lipan;
SUN Chaowei;
FAN Jijun;
WANG Junpeng;
LI Bing;
ZHAO Mengyao;
GUAN Bingfeng

Publication type:

Article

Optimization of extraction process of barley green from barley seedling by response surface methodology and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 79, doi. 10.19804/j.issn1006-2513.2023.04.010

By:

WEI Xu;
TU Ziyang;
LI Zefeng;
SHI Jialei;
YU Zhimin

Publication type:

Article

Effects of hydrocolloids on the stability of slurries in the industrial production process of chiffon cake.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 39, doi. 10.19804/j.issn1006-2513.2023.04.005

By:

TAN Jiawei

Publication type:

Article

Effect of calcium salt and gelatin on gel properties of high acyl gellan gum.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 33, doi. 10.19804/j.issn1006-2513.2023.04.004

By:

ZHAO Ruobing;
JIANG Fangwen;
ZHAO Jinyao;
HU Guohua

Publication type:

Article

Blending characteristics of curdlan gum and guar gum and their application in yogurt.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 23, doi. 10.19804/j.issn1006-2513.2023.04.003

By:

JIANG Fangwen;
ZHAO Ruobing;
ZHAO Jinyao;
HU Guohua

Publication type:

Article

Optimization of the ratio of compounded cassia gum and its effect on the quality of minced meat sausage.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 14, doi. 10.19804/j.issn1006-2513.2023.04.002

By:

ZHANG Gensheng;
ZHAO Jinna;
LIU Yanjing;
SUN Weibao;
XU Yimeng

Publication type:

Article

Effects of polyphenols on the interaction between gelatin and wheat amylose.

Published in:

China Food Additives, 2023, v. 34, n. 4, p. 1, doi. 10.19804/j.issn1006-2513.2023.04.001

By:

WANG Xuebing;
WANG Anna;
WU Ligen

Publication type:

Article