科研产出
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1Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.
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来源：FOOD SCIENCE AND TECHNOLOGY
关键词： Prunus salicina Lindl. polyphenols response surface methodology antioxidant activities xanthine oxidase inhibitory
年份：2016
2Analysis of the effect of okra extract on the diversity of intestinal flora in diabetic rats based on 16S rRNA sequence
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： okra; aqueous extract; intestinal flora; diabetes; ameliorate intestinal microecology
年份：2022
3Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products
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机构：
来源：MOLECULES
关键词： Hypsizygus marmoreus; by-products; drying methods; quality; grey correlation analysis
年份：2023
4Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： freeze drying; color; microstructure; polysaccharide; free amino acids
年份：2020
5Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： Prunus salicina Lindl.; microencapsulation; phenolics; spray drying; storage stability; physicochemical properties
年份：2018
6Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： okra; aqueous extract; hypoglycemic activity; hypolipidemic activity
年份：2020
7Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： Hypsizygus marmoreus; wheat noodles; cooked breaking ratio; color; texture
年份：2022
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