[1] |
JI Baocheng, HOU Zhuchen, REN Chengyu, XU Xu, YANG Yike, WANG Hongyun, LÜ Jia, BAI Yanhong.
Simultaneous Determination of 49 Antibiotics Residues in Pork by a Modified QuEChERS Method Based on Silanized Melamine Sponge Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(2): 290-298.
|
[2] |
NING Yawei, ZHOU Hongxin, YANG Zheng, MA Junmei, LIU Zhuo, ZHANG Yan, LI Qiang.
Detection of Pine Nut Allergen in Three Kinds of Food by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(1): 247-253.
|
[3] |
ZHANG Xindan, LI Cui, XUE Wentong, LIU Haijie.
Effect and Mechanism of CaCl2 Electrolyzed Water Treatment on Improving the Quality of Mung Bean Sprouts
[J]. FOOD SCIENCE, 2023, 44(3): 179-185.
|
[4] |
LIN Hao, LIU Chuan, ZHANG Yangyang, XIAO Quanwei, MAO Rui, WAN Yuping, DAI Qin.
Determination of Metronidazolem, Dimetridazole and Ronidazole in Honey by On-line Solid-phase Extraction Coupled to Isotope Dilution-Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(2): 357-363.
|
[5] |
TANG Minmin, SHAO Xuemei, GAO Wei, SONG Jinzhu, ZHU Xiaojun, FENG Yun, ZOU Jie, XU Danke.
Synthesis of Bifunctionalized Mesoporous Silica and Its Application in the Detection of Aminoglycosides
[J]. FOOD SCIENCE, 2023, 44(18): 372-380.
|
[6] |
LI Jing, ZHANG Juzhou, LIU Yi, YU Xiaojuan, WANG Xin.
Simultaneous Determination of 26 Endogenous Components in Honey by Automated Solid Phase Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(10): 265-272.
|
[7] |
YIN Qingchun, ZHANG Ronghu, WU Guang, WANG Chengye, DUAN Zhouwei, XIE Hui, DENG Hao.
Simultaneous Determination of Seven Phenolic Acids in Wax Apple Fruit by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(20): 283-288.
|
[8] |
WANG Juanqiang, LIU Mengyao, ZHANG Mingyue, ZHAO Wentao, LI Yingying, GUO Wenping.
Determination of Benzoic Acid and Hippuric Acid Residues in Meat and Offal by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(14): 311-318.
|
[9] |
HUANG Yongqiao, SONG Guanglin, MAO Minxia, YANG Changbiao, MA Kai, GAO Liang.
Determination of Eight Antifungal Drug Residues in Meat by QuEChERS Extraction Coupled with UPLC-MS/MS
[J]. FOOD SCIENCE, 2022, 43(12): 334-335.
|
[10] |
LIU Wenjing, HUANG Biao, FU Jianwei, WEI Hang, HUANG Caibiao.
Simultaneous Determination of 16 Mycotoxin Residues in Aged Tea by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(2): 299-305.
|
[11] |
WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu.
Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 281-285.
|
[12] |
YAN Weihua, ZHOU Ying, GUO Haowei, WANG Xiaoxiao.
Rapid Screening of 27 Plant Growth Regulator and Antibiotic Residues in Bean Sprouts by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(12): 302-308.
|
[13] |
ZHANG Yanxia, ZHAO Huinan, SUN Shanshan, XU Xiangjun, ZHENG Wenjing, XUE Xia, WANG Mingdong, LIU Yanming, ZHU Jianhua.
Simultaneous Determination of Nine Phenolic Antioxidants in Vegetable Oil by Pass-through Solid Phase Extraction Cleanup and Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 322-329.
|
[14] |
CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong.
Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 319-324.
|
[15] |
ZHANG Hao, WU Yinliang, ZHANG Yiwen, CHEN Guo, JIANG Xiaoxiao.
Determination of Ten Cephalosporin Residues in Bee Products by Ultra-high Performance Liquid ChromatographyTandem Mass Spectrometry Coupled with PRIME HLB Solid Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(22): 330-336.
|