[1] |
CHEN Dan, ZHAO Yanni, PENG Jiakun, GAO Jianjian, LIN Zhi, CHEN Xuefeng, ZHOU Changfeng, DAI Weidong.
Chemical Composition Profiling of Sun-Dried Black Tea of Different Ages Based on Metabolomics Approach
[J]. FOOD SCIENCE, 2022, 43(4): 150-159.
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[2] |
CHEN Rongfeng, CHEN Fengming, PAN Yutian, ZHANG Guoguang, ZHANG Feng.
Determination of Eight Nicotine Compounds in Edible Fungi by QuEChERS-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(24): 305-310.
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[3] |
PENG Juan, LAI Keyang.
Progress in the Development of Detection Methods for Amantadine Residues in Foods
[J]. FOOD SCIENCE, 2021, 42(19): 325-333.
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[4] |
LIANG Xiumei, ZHANG Weiyi, ZHANG Wei, XIE Shibing, HE Ruyi, XU Jing, SU Laijin, SUN Bolun, ZHANG Jing.
Simultaneous Determination of Residues of 38 Pesticides in Fruits by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 288-296.
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[5] |
WANG Lefei, GU Shaobin, WU Ying.
Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2020, 41(24): 155-161.
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[6] |
ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing.
Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics
[J]. FOOD SCIENCE, 2020, 41(24): 22-30.
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[7] |
ZHANG Jinhua, GUO Nan, YANG Yan, LI Qingpeng, GUO Qin, DUAN Yuquan, HA Yiming.
Extraction, Purification and Identification of Sulforaphane from Broccoli Byproducts
[J]. FOOD SCIENCE, 2019, 40(8): 248-255.
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[8] |
XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,.
Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth
[J]. FOOD SCIENCE, 2019, 40(22): 207-212.
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[9] |
WANG Shufang, DONG Fei, WANG Gang, YU Mingzheng, XU Jianhong, SHI Jianrong.
Optimization of Extraction Process for Phenolic Acid from Wheat Grains and Effect of Geographic Origin and Variety on Phenolic Acid Content
[J]. FOOD SCIENCE, 2019, 40(22): 306-312.
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[10] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[11] |
ZHANG Xinke, ZHAO Xu, CHENG Chifang, QI Mengyao, SHI Ying.
Phenolics in Wines I: A Review of Categories, Structures and Detection Methods
[J]. FOOD SCIENCE, 2019, 40(15): 255-268.
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[12] |
WANG Jing, YE Jiaming, WANG Xiao, ZHONG Shihuan, CHEN Qingjun.
Determination of Antihistamine Residues in Animal-Derived Foods by Steric Hindrance Purification and UPLC-MS/MS
[J]. FOOD SCIENCE, 2019, 40(12): 345-352.
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[13] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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[14] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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[15] |
CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin.
HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes
[J]. FOOD SCIENCE, 2018, 39(10): 269-275.
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