[1] |
MENG Weiyi, GU Jin, JIANG Rui, ZHANG Qing, ZHAO Wentao, MA Yanhong, ZHAO Yixin, LI Yingying, GUO Wenping.
High-Throughput Detection of Three Types of Contaminants in Edible Oils by Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 300-306.
|
[2] |
LIU Yiqi, HU Changying.
Recent Advances in Understanding the Safety of Polycyclic Aromatic Hydrocarbons in Foods
[J]. FOOD SCIENCE, 2019, 40(19): 353-362.
|
[3] |
PENG Yaoshan, LI Yongli, CHEN Ying, LI Jie.
Determination of 16 Polycyclic Aromatic Hydrocarbons in Meat Samples by Gas Chromatography-Isotope Dilution Mass Spectrometry Approach
[J]. FOOD SCIENCE, 2019, 40(12): 321-325.
|
[4] |
SHEN Youming, NIE Jiyun, LI Zhixia, LI Haifei, WU Yonglong, ZHANG Jianyi.
Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits
[J]. FOOD SCIENCE, 2018, 39(9): 294-304.
|
[5] |
Wang Guoqing, Wang Zongyi, Cheng Mingjie, Zhai Mengting, Ma Mengmeng, Huang Manqing.
Determination of 30 Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils by Freeze Defatting Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(8): 282-287.
|
[6] |
LIU Yulan, AN Kejing, HU Aipeng, MA Yuxiang.
Quality Evaluation of Sacha Inchi Seeds and Oil
[J]. FOOD SCIENCE, 2018, 39(3): 193-199.
|
[7] |
NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui.
Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 269-274.
|
[8] |
ZENG Xixi, LEI Lin, ZHAO Guohua, YE Fayin.
Improving the Stability of Anthocyanins during Processing and Storage: A Review
[J]. FOOD SCIENCE, 2018, 39(11): 269-275.
|
[9] |
LIU Lei, LIU Yi, LI Pinglan.
Progress in Research on Biofilm Formation by Probiotics
[J]. FOOD SCIENCE, 2016, 37(9): 214-219.
|
[10] |
YANG Hui, MA Liang, YU Wei, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin
[J]. FOOD SCIENCE, 2016, 37(23): 7-12.
|
[11] |
LIU Lei, WU Ruiyun, LI Jun, LI Pinglan.
Adhesion Ability of Lactobacillus paraplantarum L-ZS9 and Influencing Factors of Its Biofilm Formation
[J]. FOOD SCIENCE, 2016, 37(15): 135-143.
|
[12] |
CHENG Ran, SHENG Jiping*.
Recent Progress in Research on Influencing Factors and Regulation Mechanisms of Strawberry Fruit Ripening and Senescence
[J]. FOOD SCIENCE, 2015, 36(9): 242-247.
|
[13] |
AN Yueqi, XIONG Shanbai*.
Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release
[J]. FOOD SCIENCE, 2015, 36(7): 235-239.
|
[14] |
WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*.
A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2015, 36(5): 239-243.
|
[15] |
YANG Xujin, LIU Yang, FAN Guisheng*, JIA Hong.
Factors Influencing the Apparent Viscosity of Artemis sphaerocephala Krasch Gum
[J]. FOOD SCIENCE, 2015, 36(17): 114-117.
|