Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 2-3.

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[1]	AN Yu, ZHOU Xinyu, WANG Ying, ZUO Zhaohang, SUN Wei, ZHANG Naidan, PANG Weiqiao. Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein[J]. Science and Technology of Food Industry, 2022, 43(16): 105-110. DOI: 10.13386/j.issn1002-0306.2022010266
[2]	WANG Yun-xiang, GU Si-tong, ZUO Jin-hua, GAO Li-pu, WANG Qing, JIANG Ai-li. Effect of Salicylic Acid Treatment on Postharvest Quality and Antioxidant Capacity of Summer Squash[J]. Science and Technology of Food Industry, 2018, 39(19): 286-290,308. DOI: 10.13386/j.issn1002-0306.2018.19.050
[3]	FANG Fang. Effect of Steam Explosion Treatment on Amaranth Seeds Antioxidant Capacity[J]. Science and Technology of Food Industry, 2018, 39(15): 21-25,30. DOI: 10.13386/j.issn1002-0306.2018.15.005
[4]	GU Wei, XU Yong- jian. Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity[J]. Science and Technology of Food Industry, 2016, (05): 201-206. DOI: 10.13386/j.issn1002-0306.2016.05.031
[5]	XU Gui-hua, LIU Dong-hong, LI Bo, CHEN Jian-chu, YE Xing-qian. Study on composition of flavonoids and antioxidant capacity of citrus peels[J]. Science and Technology of Food Industry, 2015, (16): 114-117. DOI: 10.13386/j.issn1002-0306.2015.16.015
[6]	MA Cheng-yuan, HAN Yan-qing, XU Bao-cai, LI Xing-min, DAI Rui-tong. Effect of tomato paste on sensory properties and antioxidant capacity of western brined ham[J]. Science and Technology of Food Industry, 2015, (10): 148-152. DOI: 10.13386/j.issn1002-0306.2015.10.022
[7]	XIE Li-yuan, GAN Bing-cheng, PENG Wei-hong, HUANG Zhong-qian, TAN Wei. Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma Lucidum[J]. Science and Technology of Food Industry, 2015, (02): 105-109. DOI: 10.13386/j.issn1002-0306.2015.02.014
[8]	MA Jin-jin, WANG Xiao-yu, ZHANG Juan, SONG Xi-zi, LI Xiao-jiao, SUN Xiang-yu, TIAN Cheng-rui. Analysis and comparison of polyphenols composition and antioxidant capacity in three kinds of vinegar[J]. Science and Technology of Food Industry, 2014, (24): 128-131. DOI: 10.13386/j.issn1002-0306.2014.24.018
[9]	HU Tai-chao, TAO Rong-shan, LI Qing-jie, ZHANG Jing, SU Feng-yan, WANG Yan-mei, WANG Quan-kai. Study on the preparation process and the antioxidant capacity of deer blood polypeptide[J]. Science and Technology of Food Industry, 2014, (17): 107-110. DOI: 10.13386/j.issn1002-0306.2014.17.014
[10]	NI Rong-rong, ZUO Qian, LI Wan-ping, ZHU Jian-jin. Effect of tea polyphenols on lactation performance and antioxidant capacity in rats[J]. Science and Technology of Food Industry, 2014, (16): 337-341. DOI: 10.13386/j.issn1002-0306.2014.16.065

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