[1] |
WU Youxue, WU Meijiao, TIAN Yachen, WANG Zheng, GUO Liang, LIU Cheng, FANG Shuiqin, LIU Qing.
Progress in the Development of Salmonella Biosensors
[J]. FOOD SCIENCE, 2021, 42(3): 339-345.
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[2] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[3] |
ZHANG Min, WU Junquan, YAO Jiawen, YANG Chunting, BAI Weidong, ZHAO Xiaojuan.
Determination of Cadaverine in Mackerel by Biosensor Based on Unfolded Hemoglobin and Diamine Oxidase
[J]. FOOD SCIENCE, 2020, 41(18): 288-295.
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[4] |
GUAN Huanan, GONG Dezhuang, SONG Yan, LIU Bo, HAN Bolin, YANG Fan, CUI Linlin, ZHANG Na.
Fabrication of Non-enzymatic Amperometric Glucose Biosensor Based on Fe3O4-Poly-(γ-glutamic acid)@Au
[J]. FOOD SCIENCE, 2020, 41(12): 267-272.
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[5] |
GUAN Huanan, HAN Bolin, GONG Dezhuang, YAN Xiufeng.
Fabrication of Enzyme Nano-Biosensor Based on Liposome Bioreactor for Rapid Detection of Dichlorvos
[J]. FOOD SCIENCE, 2019, 40(8): 280-286.
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[6] |
QIU Taotao, XU Zhenlin, GAN Qingqing, WANG Lanteng, SHEN Xing, LI Xiangmei, SUN Yuanming, LEI Hongtao.
Progress in Egg Yolk Immunoglobulin Metabolism and Toxin Neutralization
[J]. FOOD SCIENCE, 2019, 40(5): 303-308.
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[7] |
ZHU Junya, LI Fang, ZHAO Lanxin, LI Xixi, LIU Yunhong.
Magnetic Beads-Based Electrochemical Aptasensor for the Detection of Ampicillin in Milk
[J]. FOOD SCIENCE, 2019, 40(24): 294-299.
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[8] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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[9] |
WANG Liwei, LIU Jin, WU Junrui, WU Rina, YUE Xiqing.
Preparation and Identification of Monoclonal Antibody against Bovine Immonoglobulin G
[J]. FOOD SCIENCE, 2019, 40(2): 110-116.
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[10] |
TAI Kedong, ZHAO Sumao, YANG Ziheng, MAO Like, GAO Yanxiang, YUAN Fang.
Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes
[J]. FOOD SCIENCE, 2019, 40(17): 169-177.
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[11] |
CONG Yanjun, LI Ye, LIU Jiaqi, CHEN Shu, YU Xiaofeng, LI Linfeng.
Characterization of Critical Amino Acids in Linear Immunoglobulin G Epitopes of α-Lactalbumin in Cow Milk
[J]. FOOD SCIENCE, 2018, 39(7): 195-200.
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[12] |
ZHU Yuqing, LIU Wei, CHEN Xing, CHENG Ce, ZOU Liqiang.
Preparation and Properties of Curcumin Nanoliposomes Modified by Folic Acid-Chitosan Complex
[J]. FOOD SCIENCE, 2018, 39(24): 7-13.
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[13] |
SHEN Jinling, ZHAO Lina, HAN Wei, YANG Jielin, CUI Siyu, JIANG Yuan.
Recent Progress in the Development and Application of Technologies for Rapid Detection of Campylobacter
[J]. FOOD SCIENCE, 2018, 39(23): 313-320.
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[14] |
WANG Zhe, GUAN Rongfa, LIU Zhenfeng, WANG Wei, XIAO Chaogeng, ZHANG Xiaojun, Lü Fei.
Effect of Lysozyme Liposomes on Trachinotus ovatus Preservation
[J]. FOOD SCIENCE, 2018, 39(11): 227-232.
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[15] |
PANG Guangchang, CHEN Qingsen, HU Zhihe, XIE Junbo.
Advances in Research on Taste Receptors and Application Prospects of Taste Sensors
[J]. FOOD SCIENCE, 2017, 38(5): 288-298.
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