[1] |
DING Xiaojing,, LIU Wenye,, WANG Ping.
Determination of Rhodamine B in Ketchup, Tomato Sauce and Chili Powder by Micellar Electrokinetic Capillary Chromatography with Laser-Induced Fluorescence Detection
[J]. FOOD SCIENCE, 2020, 41(4): 287-292.
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[2] |
WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin.
Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis
[J]. FOOD SCIENCE, 2020, 41(12): 234-242.
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[3] |
LI Xiuming, MA Lizhen.
Simultaneous Determination of Nitrate and Nitrite in Vegetables and Meat Products by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2018, 39(12): 301-307.
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[4] |
LUO Zhenlian, DENG Guanghui.
Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method
[J]. FOOD SCIENCE, 2017, 38(6): 197-201.
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[5] |
LIU Boyang, LI Lijun, CHENG Hao, HUANG Wenyi, FENG Jun, KONG Hongxing.
Separation of L-Epicatechin in Liubao Tea by Molecularly Imprinted Solid Phase Extraction
[J]. FOOD SCIENCE, 2017, 38(2): 164-169.
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[6] |
TUERXUN Jianaer, WANG Xiaoya, TAN Ruikang, LI Deqiang.
Interactions of α-Lactalbumin with Ionic Liquids Analyzed by Affinity Capillary Electrophoresis and Fluorescence Quenching Method
[J]. FOOD SCIENCE, 2017, 38(15): 183-188.
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[7] |
GUO Fangfang, FENG Feng*, BAI Yunfeng, LIU Lizhen, CHEN Zezhong, ZHOU Jingqing, CAO Yudi.
Determination of Four Active Compounds in Nightlily (Hemerocallis citrina) Flowers by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2016, 37(4): 73-76.
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[8] |
WANG Yang, XU Mingfang,*, ZENG Xiaocong, GENG Mengmeng, LI Ming, CHEN Gengnan.
Comparison of HPLC and CE for Estimation of Microcystins in Drinking Water Sources
[J]. FOOD SCIENCE, 2016, 37(22): 210-215.
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[9] |
ZHANG Mingzhe, ZHANG Xiaofeng, XU Lili, CHEN Xiaomei, ZHOU Yuan, YIN Wenxiu, CHEN Wujian, LI Xiaojun.
Establishment of a High-Throughput Fluorescence Multiplex PCR Method for Detection of Genetically Modified Rice Events
[J]. FOOD SCIENCE, 2016, 37(20): 187-190.
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[10] |
GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, CHEN Zezhong2, LIU Lizhen2, LI Rong2, ZHOU Gao2.
Determination of Different Synthetic Dyes in Ice-Cream by HighP erformance Capillary Electrophoresis with UV Detection
[J]. FOOD SCIENCE, 2015, 36(8): 206-210.
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[11] |
GUO Qilei, MU Tongna, WU Yantao, YU Xiaojin, SONG Jie, ZHOU Jing, YANG Hongmei.
Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
[J]. FOOD SCIENCE, 2015, 36(8): 216-219.
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[12] |
GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, LIU Lizhen2, CHEN Zezhong2, LI Rong2, ZHOU Gao2.
Determination of Flavonoids in Buckwheat from Five Different Growing Areas by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2015, 36(18): 85-88.
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[13] |
MA Xiao-nian1,2, SHAO Ya-ting1, LI Fei1, XIONG Jie1, CAO Qiu-e1,*.
Separation and Determination of Five Kinds of Polyphenolic Compounds in Tea by Capillary Electrophoresis
[J]. FOOD SCIENCE, 2014, 35(8): 129-132.
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[14] |
NIU Hua, NIU Zhi-rui*, FENG Lei, LU Yan-hua, MA Xue-tao, TAN Jian-lin, ZHANG Xue-zhong, FENG Jin-mei.
Evaluation of Uncertainty in Rhodamine B Determination in Chili Powder by HPLC
[J]. FOOD SCIENCE, 2014, 35(8): 165-168.
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[15] |
NIU Hua, NIU Zhi-rui*, FENG Lei, LU Yan-hua, MA Xue-tao, TAN Jian-lin, ZHANG Xue-zhong, FENG Jin-mei.
Evaluation of Uncertainty in Rhodamine B Determination in Chili Powder by HPLC
[J]. FOOD SCIENCE, 2014, 35(8): 240-243.
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