Works matching IS 10062513 AND DT 2023 AND VI 34 AND IP 8

Results: 41

Determination of vitamin B1 in multi-vitamin tablets by HPLC.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 302, doi. 10.19804/j.issn1006-2513.2023.08.038

By:

LI Chunyang;
YANG Zizhong;
CHENG Qian;
CHEN Zhao;
LUO Liming;
LI Chao;
ZHU Jinling;
ZHANG Haibo

Publication type:

Article

Changes in nutrient composition and volatile flavor substances of Dimocarpus longan Lour. filling before and after fermentation.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 294, doi. 10.19804/j.issn1006-2513.2023.08.037

By:

XIAO Haihui;
YANG Shuting;
SU Yi;
YUAN Wanqing;
LI Guodong;
ZHANG Cheng;
DU Bing;
PAN Zhenhui

Publication type:

Article

Determination of medium chain triglycerides in special medical food by gas chromatography-triple quadrupole mass spectrometry.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 287, doi. 10.19804/j.issn1006-2513.2023.08.036

By:

QIAO Haixia;
CAI Kewen;
LIU Qing;
HAN Yi;
WANG Meilin;
ZHAO Yimin;
NIU Qiqiang;
LIU Jianyang

Publication type:

Article

Effect of freezing conditions of raw milk on the storage quality of yak yogurt.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 278, doi. 10.19804/j.issn1006-2513.2023.08.035

By:

SHI Nana;
DOU Yining;
SONG Congcong

Publication type:

Article

Research progress on preparation of protein active peptides from fish processing wastes and their functions in vivo.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 322, doi. 10.19804/j.issn1006-2513.2023.08.041

By:

FENG Wenting;
GUO Shuanghai

Publication type:

Article

Determination and analysis of characteristic indexes of Baoshan special bran vinegar in Yunnan Province.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 271, doi. 10.19804/j.issn1006-2513.2023.08.034

By:

AI Wei;
HOU Hongbo;
YU Qihua

Publication type:

Article

Research progress on detection methods and risk assessment of heavy metals in shellfish.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 315, doi. 10.19804/j.issn1006-2513.2023.08.040

By:

FU Zhiyu;
LIU Yuxi;
JIANG Pengfei;
YU Di;
LI Long;
SHAO Zewei;
LIU Yujun;
ZHENG Jie

Publication type:

Article

Research progress on nutritional active components and application of Hibiscus sabdariffa L. flower.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 307, doi. 10.19804/j.issn1006-2513.2023.08.039

By:

HAO Xiaoqing;
LIU Daiyao;
SONG Dongyu;
LI Chenwei;
WEI Yue;
MA Jingjun

Publication type:

Article

Comparative analysis and nutritional evaluation of the fatty acid composition of different species of pine needles.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 261, doi. 10.19804/j.issn1006-2513.2023.08.033

By:

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

Publication type:

Article

Establishment of HPLC fingerprints and cluster analysis of Zanthoxylum armatum from Guizhou.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 253, doi. 10.19804/j.issn1006-2513.2023.08.032

By:

LOU Li;
HU Bokai;
WANG Zhongwei;
WEI Changsheng;
WANG Gang

Publication type:

Article

Optimization of fermentation process of Trachyspermum ammi(L.) sprague vinegar and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 245, doi. 10.19804/j.issn1006-2513.2023.08.031

By:

LI Ling;
YIMINGGahap;
MA Jianbao;
ARKIN, Kalibinur;
KAWULI, Gulibahar

Publication type:

Article

Optimization of prescription technology of Lycium barbarum whey chewable tablets by response surface methodology and its effect on anti-osteoporosis.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 238, doi. 10.19804/j.issn1006-2513.2023.08.030

By:

WANG Donghua;
TENG Guoxin;
WANG Xiaojie;
GU Heng

Publication type:

Article

Effects of chitosan/quinoa protein/citrus essential oil composite film on the preservation of cherry tomatoes.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 230, doi. 10.19804/j.issn1006-2513.2023.08.029

By:

LIU Min;
ZHANG Lan;
WANG Dan;
WANG Changwen

Publication type:

Article

Effect of ultrasonic wave and high pressure combined treatment on shelf life and quality of sweet cherry juice.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 220, doi. 10.19804/j.issn1006-2513.2023.08.028

By:

LI Hongyan;
MENG Qing;
XU Minglei

Publication type:

Article

Evaluation of raw material ratio and sensory properties of low sugar raising mixed grain cocoa powder.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 169, doi. 10.19804/j.issn1006-2513.2023.08.022

By:

XU Yihang;
NA Zhiguo;
YU Shuang;
BI Haixin

Publication type:

Article

Optimization of fermentation process of oats-natto and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 205, doi. 10.19804/j.issn1006-2513.2023.08.026

By:

DONG Ping;
ZHAO Cailin;
LIU Yang;
DENG Jing

Publication type:

Article

Effects of lycopene on immune regulation in mice.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 198, doi. 10.19804/j.issn1006-2513.2023.08.025

By:

FENG Xue;
CHENG Xinying;
XUE Qiang;
LIU Kaihui;
GUO Xuli

Publication type:

Article

Preparation of crystalline salt by evaporation crystallization of natural calcium brine.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 191, doi. 10.19804/j.issn1006-2513.2023.08.024

By:

HUANG Xing;
DENG Zhigan;
LUO Xingguo;
WEI Chang;
LI Xingbin;
LI Minting;
ZHENG Sanqiang

Publication type:

Article

Comprehensive evaluation of the preparation technology of Hibiscus manihot L. tea bag by fuzzy mathematics method.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 179, doi. 10.19804/j.issn1006-2513.2023.08.023

By:

JIA Juan;
ZHAI Xuejing;
QIAO Xinbei;
WANG Tingting;
YANG Wenwen

Publication type:

Article

Study on the hypoglycemic, hypolipidemic and antioxidant effects of anthocyanins from blackberry pomace.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 214, doi. 10.19804/j.issn1006-2513.2023.08.027

By:

WANG Jingjing;
ZHAO Zeyue;
ZHANG Xiaoxia;
ZHANG Wei;
GAO Jie

Publication type:

Article

Analysis of polyphenols,flavonoids contents in different parts of Tagetes erecta L. and their antioxidant activities.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 162, doi. 10.19804/j.issn1006-2513.2023.08.021

By:

Abulimiti, YUMAIER;
TIAN Hao;
LI Yinping;
ZHU Xiaoqing;
WANG Jian

Publication type:

Article

Comparative analysis of processing methods and nutritional functions of fermented soy products.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 156, doi. 10.19804/j.issn1006-2513.2023.08.020

By:

GAO Jiajia;
LI Aitong;
ZHANG Caixia;
HU Haiyue;
LIU Ziyun;
QIN Dongze;
WANG Jianming;
YANG Chen

Publication type:

Article

Effect of freezing conditions on the quality of raw milk from yaks.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 147, doi. 10.19804/j.issn1006-2513.2023.08.019

By:

LEI Changgui;
MENG Yuzhu;
CHEN Jinping;
CAI Huazhen;
ZHANG Xiaodong

Publication type:

Article

Preparation of Fe<sub>3</sub>O<sub>4</sub> magnetic molecularly imprinted microspheres and their selective recognition of curcumin.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 141, doi. 10.19804/j.issn1006-2513.2023.08.018

By:

LI Huiqing;
ZHANG Bingjie;
LIU Feng;
LI Xiaofeng

Publication type:

Article

Development of complex of β - cyclodextrin /astragalin and its effect on exercise endurance.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 132, doi. 10.19804/j.issn1006-2513.2023.08.017

By:

JIN Cang

Publication type:

Article

Optimization of microwave extraction of total flavonoids from Kanzan flower and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 126, doi. 10.19804/j.issn1006-2513.2023.08.016

By:

LI Le;
YANG Bing;
GUO Zemei;
CHEN Jingxia;
MA Shuang

Publication type:

Article

Antioxidant activity and bioavailability of ethanol extracts from red pepper.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 119, doi. 10.19804/j.issn1006-2513.2023.08.015

By:

LÜ Junli;
LI Liping;
WANG Guoze

Publication type:

Article

Physicochemical properties and antioxidant activity of pea fungal substance fermented by Cordyceps militaris.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 111, doi. 10.19804/j.issn1006-2513.2023.08.014

By:

LI Jinzhe;
ZHANG Chi;
YE Zhongsen;
HUANG Yaqin

Publication type:

Article

Optimization of ultrasound assisted enzymatic extraction of blueberry polysaccharides and its structural characteristics.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 78, doi. 10.19804/j.issn1006-2513.2023.08.010

By:

CUI Xiao'ao;
QINYuqi;
LAN Wei;
WANG Dongsheng;
WANG Zehui;
WU Zijian;
WANG Chuyan

Publication type:

Article

Optimization of freeze-drying preservation and medium of Candida astrulatum producing 2-phenylethanol.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 51, doi. 10.19804/j.issn1006-2513.2023.08.007

By:

JIANG Xia;
LI Chunyan;
WANG Xinwei;
SHI Xuewei;
WANG Bin

Publication type:

Article

Optimization of cadmium-reduction process of rice.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 41, doi. 10.19804/j.issn1006-2513.2023.08.006

By:

ZHANG Yurong;
CAO Renjie;
JIN Fujia;
ZHAO Xinxin;
ZHAO Xiaozhou;
ZHANG Dongdong

Publication type:

Article

Current usage of non--nutritive sweeteners and their physiological effects on human body.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 34, doi. 10.19804/j.issn1006-2513.2023.08.005

By:

LI Qingxiao

Publication type:

Article

Extraction,purification technology of total flavonoids from white Chenopodium quinoa and separation of chemical components.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 94, doi. 10.19804/j.issn1006-2513.2023.08.012

By:

SHI Yu;
ZHANG Longlong

Publication type:

Article

Optimization of aqueous two-phase extraction process of total flavonoids from Pinellia ternate and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 102, doi. 10.19804/j.issn1006-2513.2023.08.013

By:

YE Run;
WANG Zexia;
CAI Jing;
SUN Wei;
CHEN Qiong;
LUO Jing

Publication type:

Article

Phosphorylation of fish bone collagen peptide and preparation of its peptide-calcium chelate.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 87, doi. 10.19804/j.issn1006-2513.2023.08.011

By:

HUANG Hai;
FU Man;
NING Hengsun

Publication type:

Article

Determination of sucralose in food by solid phase extraction and high--performance liquid chromatography-tandem mass spectrometry.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 27, doi. 10.19804/j.issn1006-2513.2023.08.004

By:

ZENG Chuhuan;
LIANG Jinxiang;
CHEN Runxi;
CHEN Zijian;
XU Zhenlin

Publication type:

Article

Effects of sugar alcohol on the quality and digestive characteristics of chickpea biscuits.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 19, doi. 10.19804/j.issn1006-2513.2023.08.003

By:

CHENG Li'an;
WANG Qiuyu;
WAN Zhenxiong;
TANG Zhenxing

Publication type:

Article

Improvement effects of Zingiberis rhizoma extract on mice with ulcerative colitis.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 70, doi. 10.19804/j.issn1006-2513.2023.08.009

By:

CHEN Ling;
GAO Yanyun;
YAO Chang;
LI Yulian;
JIANG Wenjie

Publication type:

Article

Optimization of potato protein hydrolysis process by response surface methodology and its antioxidant activity.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 61, doi. 10.19804/j.issn1006-2513.2023.08.008

By:

WU Dengyu;
LI Xinyu;
WEI Ti;
YANG Jutian;
GUO Penghui;
LI Zhenzi;
GAO Dandan

Publication type:

Article

Preparation process of xylitol and its application in food.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 10, doi. 10.19804/j.issn1006-2513.2023.08.002

By:

LIN Shaomei;
LIN Bingjun;
HUANG Guiying;
JIANG Hao;
BAI Weidong;
YANG Juan;
HUANG Shuxiong;
HAN Fei

Publication type:

Article

Optimization of crystallization process of D-psicose based on JMP software analysis.

Published in:

China Food Additives, 2023, v. 34, n. 8, p. 1, doi. 10.19804/j.issn1006-2513.2023.08.001

By:

XING Minyu;
GONG Junbo;
DU Shichao;
ZHANG Qiang;
GUO Shengzheng;
RAN Ganqiao

Publication type:

Article