Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 5

Results: 40

Effects of soaking time on the flavor of pickled gingers by SPME-GC-MS analysis.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 291, doi. 10.19804/j.issn1006-2513.2023.05.035

By:

XIAO Lin;
WANG Bin;
XU Hao;
XU Jun;
ZOU Ying;
ZHANG Weibo;
TANG Chunhong

Publication type:

Article

Research progress on curcumin and its microencapsulation technology.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 315, doi. 10.19804/j.issn1006-2513.2023.05.038

By:

LUO Xiaoli;
GAO Yanxiang

Publication type:

Article

Rapid determination of pigment content in capsaicin by near infrared spectroscopy.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 310, doi. 10.19804/j.issn1006-2513.2023.05.037

By:

YANG Yan;
YANG Qingshan;
LU Ying;
SHANG Hongyan;
JI Guizhen

Publication type:

Article

Determination of benzoic acid distribution in Jujube at different growing stages.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 256, doi. 10.19804/j.issn1006-2513.2023.05.031

By:

HOU Shujuan;
LI Shuaijiang;
KOU Jingjing;
YANG Meng;
ZHAO Zhihui;
LIU Mengjun

Publication type:

Article

Research progress of molecularly imprinted polymers-aptamer technology in food safety detection.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 331, doi. 10.19804/j.issn1006-2513.2023.05.039

By:

CAO Qian;
XUE Jiao;
CAO Mengchao

Publication type:

Article

Mechanism and research progress of natural polysaccharide in alleviating exercise fatigue.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 343, doi. 10.19804/j.issn1006-2513.2023.05.040

By:

MU Yingjie

Publication type:

Article

Determination of amino acid contents in six species of pine needles and their nutritional value evaluation.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 271, doi. 10.19804/j.issn1006-2513.2023.05.034

By:

ZHANG Jiaxu;
DONG Xuefeng;
WANG Xin;
YE Qiannü;
GUO Yuer;
SHI Xiaofeng

Publication type:

Article

Determination of 15 organophosphorus pesticide residues in cowpea by GC-MS/MS with QuEChERS method.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 274, doi. 10.19804/j.issn1006-2513.2023.05.033

By:

LIU Jinjin;
WANG Limin

Publication type:

Article

Analysis of aroma differences among three different ylang-ylang by GC-MS and PCA.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 264, doi. 10.19804/j.issn1006-2513.2023.05.032

By:

ZHANG Zhifeng;
BAI Tingyu;
WANG Jue;
GAO Xiaomei;
HE Suming;
HU Rongsuo;
QIN Xiaowei

Publication type:

Article

Determination of 12 mycotoxins in energy bars by QuEChERS purification-UPLC-MS.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 302, doi. 10.19804/j.issn1006-2513.2023.05.036

By:

LIU Tao;
JI Zhe

Publication type:

Article

Optimization of subcritical fluid extraction process of parsley seeds essential oil and its component analysis.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 249, doi. 10.19804/j.issn1006-2513.2023.05.030

By:

ZENG Qiongyao;
ZHANG Pengli;
WANG Chaoqin;
SU Yunping;
LIU Jiana;
CHANG Renjie

Publication type:

Article

Effects of corn silk polysaccharides with different molecular weight on hypolipidemic and its mechanism.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 241, doi. 10.19804/j.issn1006-2513.2023.05.029

By:

ZHAO Qi;
ZHAO Zeyue;
GUAN Ying;
ZHANG Chen

Publication type:

Article

Research on compound preservatives in flavored chicken shreds.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 233, doi. 10.19804/j.issn1006-2513.2023.05.028

By:

JI Derong;
SHI Jingjing;
WANG Yirong;
DUAN Lili

Publication type:

Article

Effects of exogenous ascorbic acid on fresh-keeping characteristics of fresh-cut Zhugen ginger.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 176, doi. 10.19804/j.issn1006-2513.2023.05.021

By:

DENG Qinyu;
ZHANG Yangtao;
ZHENG Guo;
HUANG Mengjun;
JIANG Yusong

Publication type:

Article

Preparation of tea stem-bamboo leaf extract solid beverage and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 224, doi. 10.19804/j.issn1006-2513.2023.05.027

By:

LUO Xueping;
LI Lixia;
XIAN Yuanhua;
JIAO Wenwen;
ZHOU Lijun

Publication type:

Article

Optimization of enzyme extraction of tea polysaccharides from Yunnan black tea by response surface methodology.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 168, doi. 10.19804/j.issn1006-2513.2023.05.020

By:

WANG Mina;
WANG Di;
ZHANG Jing;
TENG Jie

Publication type:

Article

Effect of three hydroxypropyl distarch phosphate on tapioca starch properties.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 209, doi. 10.19804/j.issn1006-2513.2023.05.025

By:

WANG Yuniu;
CAI Shuqing;
XU Zhuoyue;
CHEN Pei

Publication type:

Article

Mechanism of Morinda citrifolia L. fruit polysaccharide on reducing exercise fatigue by regulating brain neurotransmitters and heat stress proteins in mice.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 194, doi. 10.19804/j.issn1006-2513.2023.05.023

By:

MIAO Yaguo;
LIU Yi

Publication type:

Article

Study the mechanisms of flavonoids from Oxytropis falcata bunge on inflammation by network pharmacology combined with experimental verification.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 184, doi. 10.19804/j.issn1006-2513.2023.05.022

By:

GUO Yang;
PENG Yanfeng;
YANG Yongjing;
ZHANG Benyin;
ZHANG Dejun

Publication type:

Article

Effects of different marination on texture and volatile flavor of Lueyang black-bone chicken jerky.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 216, doi. 10.19804/j.issn1006-2513.2023.05.026

By:

MA Jing;
CHEN Qiwen;
ZHAO Mengya;
TONG Pengyan;
YANG Xiaojun;
YANG Xin;
LONG Fangyu

Publication type:

Article

Effects of sugar types on the properties of Maillard reaction products from sea cucumber protein.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 39, doi. 10.19804/j.issn1006-2513.2023.05.006

By:

CHANG Yuqing;
GU Pan;
ZHANG Linwen;
ZHAO Qiancheng;
QI Yanxia

Publication type:

Article

Effect of three natural starch on the quality of semi-dry rice noodles and its formula optimization.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 201, doi. 10.19804/j.issn1006-2513.2023.05.024

By:

ZHOU Yongsheng;
HE Qinmeng;
WEI Qiaoyan;
SU Long;
JIANG Caiyun

Publication type:

Article

Optimization of chitosan p-hydroxybenzoate synthesis and its biological activity.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 149, doi. 10.19804/j.issn1006-2513.2023.05.018

By:

JIANG Zhiguo

Publication type:

Article

Study on cytotoxicity and in vitro antioxidant activities of extracts from Dendrobium officinale flowers from Guangxi.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 141, doi. 10.19804/j.issn1006-2513.2023.05.017

By:

LING Nan;
LUO Chunfeng;
GAO Chongbin;
CHEN Jun;
YANG Lin;
CAI Jinyuan;
TAN Xiangduan;
YU Qiming

Publication type:

Article

Influencing factors of cross-linking coloring reaction between genipin and methylamine.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 133, doi. 10.19804/j.issn1006-2513.2023.05.016

By:

ZHANG Xiaoyu;
ZHANG Ruihu;
DONG Xueyuan;
WANG Yuefei

Publication type:

Article

Effects of different processing methods on the structure and antioxidant activity of polysaccharides in simulated scallops digestion products.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 88, doi. 10.19804/j.issn1006-2513.2023.05.011

By:

CAO Xinting;
BI Haixin;
SUN Yuan;
WANG Haibo;
ZHAO Qiancheng;
LI Zhibo

Publication type:

Article

Optimization of the technology of removing astringency in walnut milk prepared from walnut kernel with skin and its quality evaluation.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 158, doi. 10.19804/j.issn1006-2513.2023.05.019

By:

WANG Yaning;
XIA Junxia;
QI Bing;
DAI Shengxing;
LU Min;
WU Yanbing;
XU Shan;
ZHAO Huibo

Publication type:

Article

Research progress on characteristics of inulin and its application in gel products.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 32, doi. 10.19804/j.issn1006-2513.2023.05.005

By:

ZHANG Xiaoyan;
ZHANG Jinglin;
QU Zhanping;
XUE Chaohui

Publication type:

Article

Preparation of low GI noodles and its in vitro starch digestive properties.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 119, doi. 10.19804/j.issn1006-2513.2023.05.015

By:

CHEN Shuming;
ZHANG Ning

Publication type:

Article

Extraction, structure characterization and biological activity of polysaccharide from coconut peel.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 111, doi. 10.19804/j.issn1006-2513.2023.05.014

By:

JIANG Wenming;
ZHOU Shiyang

Publication type:

Article

Analysis of antioxidant activity and α-amylase inhibition activities of Yunnan Coffea ababica.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 96, doi. 10.19804/j.issn1006-2513.2023.05.012

By:

SHEN Xiaojing;
YUAN Wenjuan;
SHAO Junwen;
WEN Wu;
ZHAO Pincai;
HONG Jinqi;
GU Chunyan;
JIANG Weiwei

Publication type:

Article

Study N-acetylneuraminic acid on mice immunity enhancement.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 103, doi. 10.19804/j.issn1006-2513.2023.05.013

By:

XIAO Min;
ZHENG Lixin;
FENG Kejue;
CAI Xiangkun;
XIANG Wei;
LU Shuhuan;
LI Xiangyu;
TIAN Shimin

Publication type:

Article

Optimization of basil dandelion compound extraction based on active substances yield and its antioxidant activity and safety evaluation.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 76, doi. 10.19804/j.issn1006-2513.2023.05.010

By:

MA Jianbao;
AIERKEN Kalibinuer;
AOBULITALIFU Alimijiang;
WAILI Yizaiti;
KAWULI Gulibahaer

Publication type:

Article

Polysaccharides from Stachys baicalensis protects liver in diabetic mice via suppression of NF-κB signaling pathway.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 48, doi. 10.19804/j.issn1006-2513.2023.05.007

By:

SUN Honglai;
LIU Yue;
XIN Fuchen;
LIU Dejiang;
XIE Yutong;
LI Lili;
Zaimenko, N. V.;
SHEN Jian

Publication type:

Article

Effect of urolithin A on HK-2 fibrosis induced by transforming growth factor-β1.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 57, doi. 10.19804/j.issn1006-2513.2023.05.008

By:

LI Jiating;
LI Jia;
LI Yunlong;
HAN Lin;
WANG Min

Publication type:

Article

Effect of grape seed-chrysanthemum-inulin compound on antioxidant capacity of aged mice.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 70, doi. 10.19804/j.issn1006-2513.2023.05.009

By:

TIAN Lili;
ZHAO Jing

Publication type:

Article

Research progress of probiotics on regulating gut microbiome in pregnant women with hepatitis B.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 24, doi. 10.19804/j.issn1006-2513.2023.05.004

By:

WEI Xinyue;
WANG Qishan;
ZHAO Junying;
LIU Yanpin;
CHEN Lijun

Publication type:

Article

Optimizing the extraction of fructooligosaccharides from Atractylodes lancea by response surface methodology.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 16, doi. 10.19804/j.issn1006-2513.2023.05.003

By:

ZHENG Jingwen;
WANG Hua;
JIANG Yuheng;
ZHANG Zhonghua;
TANG Zhonghua

Publication type:

Article

Application of lactoferrin in yogurt.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 8, doi. 10.19804/j.issn1006-2513.2023.05.002

By:

WU Xinyi;
WANG Sihui;
YU Jinghua;
LIU Xiaohui;
LUO Zhigang

Publication type:

Article

Screening probiotics from human milk and their hypoglycemic ability determination.

Published in:

China Food Additives, 2023, v. 34, n. 5, p. 1, doi. 10.19804/j.issn1006-2513.2023.05.001

By:

LI Man;
ZHAO Junying;
WANG Jianyu;
LIU Yanpin;
LIU Lu;
QIAO Weicang;
ZHANG Zongshen;
CHEN Lijun

Publication type:

Article