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Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr. 期刊论文
FOOD CHEMISTRY, 2021, 卷号: 371
作者:  Deng, K;  Ouyang, J;  Hu, N;  Meng, J;  Su, CY;  Wang, JF;  Wang, HL
收藏  |  浏览/下载：23/0  |  提交时间：2022/12/02
Alkaloids and phenolics identification in fruit of Nitraria tangutorum Bobr. by UPLC-Q-TOF-MS/MS and their a-glucosidase inhibitory effects in vivo and in vitro 期刊论文
FOOD CHEMISTRY, 2021, 卷号: 364
作者:  Jiang, Sirong;  Chen, Chen;  Dong, Qi;  Shao, Yun;  Zhao, Xiaohui;  Tao, Yanduo;  Yue, Huilan
收藏  |  浏览/下载：105/0  |  提交时间：2021/11/18
Nitraria tangutorum Bobr  flavonoids  Phenolic acids  Alkaloids  Postprandial blood glucose  Sucrose  Maltase  
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 242, 页码: 1-8
作者:  Chen, Shasha;  Zeng, Zhi;  Hu, Na;  Bai, Bo;  Wang, Honglun;  Suo, Yourui
收藏  |  浏览/下载：325/0  |  提交时间：2018/01/02
Lycium Ruthenicum Murr.  Ultrasound-assisted Extraction  Phenolic Compounds  Antioxidant Activity  Response Surface Methodology  
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：44/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：53/0  |  提交时间：2019/07/26
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：43/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：39/0  |  提交时间：2019/07/19
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：21/0  |  提交时间：2019/08/09
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：38/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：36/0  |  提交时间：2019/08/02