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枸杞黄酮提取方法的优化以及不同生态因子与枸杞黄酮相关性研究 期刊论文
食品工业科技, 2021, 期号: 无, 页码: 1-15
Authors:  王鹏波;  谢晓蓉;  代云云;  刘建书;  陈梅;  张霞;  裴栋;  邸多隆
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乳液/泡沫模板法构筑多孔材料及其性能研究 学位论文
工学博士, 北京: 中国科学院大学, 2021
Authors:  于惠
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多孔材料  Pickering 乳液/泡沫  吸附  分离  热再生  
高速逆流色谱技术在分离制备枸杞和花椒中化学成分的研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors:  巩媛
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高速逆流色谱  枸杞  花椒  分离  化学成分  High-speed counter-current chromatography (HSCCC)  Lycium barbarum  Zanthoxylum bungeanum  Separation  Chemical component  
硼酸功能化聚苯乙烯基树脂的设计、合成及应用研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors:  刘宝乾
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聚苯乙烯  硼酸  邻苯二酚  吸附  
Recent researches on natural pigments stabilized by clay minerals: A review 期刊论文
Dyes and Pigments, 2021, 期号: 190, 页码: 109322
Authors:  Li SE(李淑娥);  Mou B(牟斌);  Wang XW(王晓雯);  Wang AQ(王爱勤)
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Role of three-phase solvent system in the counter-current chromatography 期刊论文
Journal of Separation Science, 2021, 期号: 无, 页码: 1-9
Authors:  Jun-Xian Jing;  Dong Pei;  Duo-Long Di;  Xin-Yi Huang
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Octadecylimidazolium ionic liquids-functionalized carbon dots and their precursor co-immobilized silica as hydrophobic chromatographic stationary phase with enhanced shape selectivity 期刊论文
Talanta, 2021, 期号: 233, 页码: 122513
Authors:  Danni Jiang;  Jia Chen;  Ming Guan;  Hongdeng Qiu
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Chemical Constituents from the Fruits of Zanthoxylum bungeanum and Their Chemotaxonomic Significance 期刊论文
Biochemical Systematics and Ecology, 2021, 卷号: 99, 期号: /, 页码: 104356
Authors:  Wang K(王凯);  Meng XH(孟宪华);  Chai T(柴甜);  Wang CB(王铖博);  Sang CY(桑春艳);  Wang WF(王伟峰);  Shang XY(尚贤毅);  Yang JL(杨军丽)
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Synthesis of boric acid-functionalized microspheres and their adsorption properties for flavonoids 期刊论文
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 期号: 625, 页码: 126656
Authors:  Baoqian Liu;  Jianfei Liu;  Dongdong Huang;  Dong Pei;  Jianteng Wei;  Duolong Di
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Preparation of highly purified oleuropein by combinative technology off line of HSCCC-PHPLC based on dual wavelength 期刊论文
JOURNAL OF FOOD SCIENCE, 2021, 卷号: 86, 期号: 10, 页码: 4457-4465
Authors:  Ningli Wang;  Dong Pei;  Yewei Liu;  Jianteng Wei;  Xinyi Huang;  Duolong Di
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