1.
Preparation of Microcapsulated Zanthexylum Oil Powder with Porous Starch
多孔淀粉制备微胶囊化粉末花椒精油的研究
2.
Fumigation Toxicity of Essential Oils from Zanthoxylum Schinifolium Sieb. et Zucc and Zanthoxylum Bungeanum Maxim and Ethyl Formate Against Callosobruchus Chinensis (L.) and Callosobruchus Maculatus (F.)
花椒精油及甲酸乙酯对两种豆象的熏蒸活性研究
3.
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。
4.
Bioactivity and components of essential oil from Zanthoxylum ailanthoides fructification against two mosquito species
椿叶花椒果实精油对两种蚊虫的生物活性及成分分析
5.
Preparation of unsaturated fatty acids of pricklyash seed oil encapsulated by β-cyclodetrin
花椒籽油不饱和脂肪酸β-环糊精包合物制备研究
6.
Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study and Zanthoxylum Oil Processing Technology Improved Design;
汉源花椒风味物质研究及花椒油生产工艺优化
7.
Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc
红花椒和青花椒主要品质特征指标值的评价
8.
Clinical Features of Pericarpium Zanthoxyli Allergy Analysis and of Its Allergy Component
花椒严重过敏反应及花椒致敏组分分析
9.
Effect of the Zanthorylum Bungeanum Oil on Peroxide Value of the Peanut Oil
添加花椒油对花生油过氧化值的影响
10.
Extraction and Purification of Capsaicin Compound from Capsicol;
辣椒精中辣椒碱类化合物的提取与纯化
11.
Extraction and Purification of Capsanthin & Capsaicin from Hot Red Peppers;
辣椒中红色素和辣椒素的分离与精制工艺研究
12.
Population Dynamics of Aphis Gossypii on Prickly Ash and Effect of Prickly Ash Coumarin on Biochemical Characteristics of Aphis Gossypii;
棉蚜在花椒上的种群动态及花椒香豆素对棉蚜生化特性的影响
13.
Analysis and Comparison on Volatile Oil of Zanthoxylum planispinum var.dintanensis and Zanthoxylum bungeanum Dahongpao in Maoxian County of Sichuan Province by GC-MS
顶坛花椒和四川茂县大红袍花椒挥发油的GC-MS分析比较
14.
Capsaicin is a kind of natural hot sauce separated and refined from capsicol extracted from chili.
辣椒精是从红辣椒果实中提取辣椒油，再经分离精制而得的一种天然的具有辣味的调味品。
15.
Strain out the pickling solution, discard garlic and Szechuan pepper corns.
滤去腌菜的盐水，蒜和花椒不用。
16.
Effects of salinity on embryo and larva of yellow spotted grunt (Plectorhynchus cinctus)
盐度对花尾胡椒鲷胚胎和仔鱼的影响
17.
ADAMS Technology Applied in the Design Rind Machine of Zanthoxylum Seed;
ADAMS技术在花椒籽剥壳机设计中的应用
18.
Studies on the Oringin and Genetic Diversity in Zanthoxylum Armatum v. Novemfolius;
九叶青花椒的起源及遗传多样性研究