| [1] |
HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(18): 298-305.
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| [2] |
LI Ruiwen, SUN Xiaorong, LIU Cuiling, GUO Zehan, TIAN Mi.
Rapid Detection of Polar Components of Used Frying Oils by Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(16): 328-332.
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| [3] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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| [4] |
HU Jiayong, ZHANG Man, PI Jiangyi, PENG Qingzhi, FENG Hao, ZHOU Taohong.
Quantitative and Qualitative Determination of Illicit Sildenafil in Health Foods by Surface Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 297-302.
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| [5] |
WU Haitao.
Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein
[J]. FOOD SCIENCE, 2020, 41(5): 87-92.
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| [6] |
ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong.
Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes
[J]. FOOD SCIENCE, 2020, 41(4): 199-206.
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| [7] |
LAN Tianchan, YU Bing, SUN Jingxin, WANG Shuling, GUO Liping, WANG Baowei, HUANG Ming, HAO Xiaojing, QIAO Changming.
Effect of Fermentation with Penicillium chrysogenum on Eating Quality, Microstructure and Physicochemical Properties of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(21): 36-43.
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| [8] |
ZHAO Jingchen, HUANG Dandan, ZHU Shuhua.
Preparation and Application of Dendritic Surface-Enhanced Raman Scattering Substrates in the Detection of Trace Malachite Green
[J]. FOOD SCIENCE, 2020, 41(14): 294-299.
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| [9] |
WANG Zhengwen, TIAN Hongwei, ZHOU Fuyu, ZHANG Zhifang, HE Jun, SUN Yangying, CAO Jinxuan, PAN Daodong.
Effect of Heating Temperature on Myofibrillar Protein Structure and Gel Properties of Sheldrake Breast Muscle
[J]. FOOD SCIENCE, 2020, 41(13): 61-68.
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| [10] |
LI Yang, HE Mingyu, WU Changling, GAO Yue, WANG Zhongjiang, LI Meng, JIANG Lianzhou, TENG Fei.
Raman Spectroscopy Analysis of the Effect of Cavitation Microjet on the Structure of Soybean Dreg Protein from Aqueous Enzymatic Extraction of Soybean Oil
[J]. FOOD SCIENCE, 2020, 41(1): 105-111.
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| [11] |
ZHANG Tonggang, LUO Ruiming, LI Yalei, MA Mengbin, ZHOU Yaling.
Structural Changes of Myoglobin during Beef Storage as Analyzed by Raman Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(7): 15-19.
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| [12] |
WU Changling, XUN Chongrong, LIU Baohua, WANG Zhongjiang, TENG Fei, JIANG Lianzhou, LI Yang.
Raman Spectral Analysis of the Structure of Soybean Meal Protein from Aqueous Enzymatic Extraction of Soybean Oil as Affected by Ultrafine Grinding at Low Temperature
[J]. FOOD SCIENCE, 2019, 40(7): 33-39.
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| [13] |
YU Huan, GUAN Jingxi, YANG Ying, HUANG Xiaoyun, CHENG Guo, XIE Taili, XIE Linjun.
Effects of Seven Wild Wine Yeast Strains on the Aroma Compounds of ‘Guipu 3’ Dry White Wines
[J]. FOOD SCIENCE, 2019, 40(4): 251-258.
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| [14] |
LI Ke, YAN Luhui, ZHAO Yingying, ZHAO Dianbo, BAI Yanhong.
Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control
[J]. FOOD SCIENCE, 2019, 40(23): 298-304.
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| [15] |
XU Nan, ZHAO Ying, CHI Yujie.
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
[J]. FOOD SCIENCE, 2019, 40(21): 28-34.
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