[1] |
NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao.
NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao
[J]. FOOD SCIENCE, 2019, 40(20): 318-324.
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[2] |
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui.
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui
[J]. FOOD SCIENCE, 2019, 40(20): 338-345.
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[3] |
ZHOU Mengyu, Gulisitan·ABULAITI, YAO Jun, CHEN Ling.
Simultaneous Determination of Free Gossypol and Its Degradation Product Tetramethoxy Gossypol in Commercially Available Cottonseed Oil by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(16): 261-266.
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[4] |
LU Lanxiang, XUE Xia, ZHANG Yanxia, YANG Hao, WANG Jun, ZHU Jianhua, LIU Yanming.
Comparison of Sample Pretreatment Methods for the Determination of Imidacloprid Residue in Agricultural Products by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(12): 315-320.
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[5] |
LI Binbin, ZHANG Yaqing, ZHAO Lili, MAO Shun, LU Shiling.
Effects of Garlic Essential Oil and Starter Cultures on Biogenic Amine Accumulation and Microbial Distribution in Smoked Horsemeat Sausages
[J]. FOOD SCIENCE, 2018, 39(9): 19-25.
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[6] |
NIU Yunwei, KONG Jiali, XIAO Zuobing,.
Correlation Analysis between Taste Compounds and Sensory Attributes of Cherry Wine Based on Partial Least Squares Regression
[J]. FOOD SCIENCE, 2018, 39(4): 144-148.
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[7] |
HAN Fenli, HAN Fei, LI Aike, CHEN Xi, SONG Ge, FAN Liuping, YU Zhiquan.
Determination of Amino Acid Contents in Cereals and Ileal Digesta by Reversed-Phase High Performance Liquid Chromatography with AccQ-Tag Pre-column Derivatization Method
[J]. FOOD SCIENCE, 2018, 39(4): 165-170.
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[8] |
CUI Yajuan, KONG Fanhua, LIU Guojie, LU Fei, LI Dong.
Determination and Comparison of α-Carotene and β-Carotene of Plant-Derived?Foods
[J]. FOOD SCIENCE, 2018, 39(4): 194-198.
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[9] |
MA Yanhong, WANG Yan, LI Zhigang, LI Yingying, GUO Wenping.
Simultaneous Determination of Four Penicillin Residues in Animal Origin Foods
[J]. FOOD SCIENCE, 2018, 39(24): 317-321.
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[10] |
YANG Chunxiang, WANG Yifen, WANG Jing, LI Li, WEN Yihua, YANG Binghao.
High Performance Liquid Chromatography Method for Rapid Detection of Carvacrol and Thymol in Active Food Packaging Film
[J]. FOOD SCIENCE, 2018, 39(16): 317-320.
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[11] |
ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi.
Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(8): 179-183.
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[12] |
PAN Cheng, HU Chaoyang, WU Ling, XIE Yong, HUANG Yonghui.
Uncertainty Evaluation for the Determination of Iprodione Residues in Vegetables by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(24): 235-240.
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[13] |
Long Xiaoqin, Tang jie, Zhao Jingfang, Zeng Fankun.
Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis
[J]. FOOD SCIENCE, 2017, 38(22): 256-262.
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[14] |
CAO Yanan, BAI Xue, ZHAO Gang, ZOU Liang, HU Yichen.
Application of UPLC Fingerprint Coupled with Chemometry for Quality Control of Quinoa from Different Geographical Origins
[J]. FOOD SCIENCE, 2017, 38(20): 286-291.
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[15] |
LIU Jingbo, CHEN Jingjing, WANG Erlei, LIU Yanjun.
Separation of Anthocyanin Monomers from Blueberry Fruits through Chromatographic Techniques
[J]. FOOD SCIENCE, 2017, 38(2): 206-213.
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