食品科学
  
  
Office Online
Quick Search
Adv Search
FOOD SCIENCE
   Author Submission/Check
  Peer Review
  Editors Login
  Editor-in-chief
  Editorial Work
 
  
Journal Online
  Online Before Printed
  Current Issue
  Next Issue
  Advanced Search
  All Volumes & Issues
  Browse by section
  Read Articles
  Download Articles
 
  
Links
China General Chamber of Commerce
Beijing Er Shang Group
Beijing Academy of Food Science
China Meat Research Centre
Food Science Web
  More.....
   
   
 
Other articles related with "TS207":
0 Qi DENG HUANG Xuo-song
  Determination of Oxidized Triacylglycerol Polymers in Oils and Fats by High Performance Liquid Chromatography with Two Sequential Columns
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (33) [HTML 0 KB] [PDF 617 KB] (20)
253 ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang
  Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise
    FOOD SCIENCE   2020 Vol.41 (2): 253-258 [Abstract] (5) [HTML 1 KB] [PDF 2420 KB] (3)
321 DENG Qi, YUAN Zhong’an, HUANG Xuesong
  Determination of Oxidized Triacylglycerol Polymers in Oils and Fats by High Performance Liquid Chromatography with Two Sequential Columns
    FOOD SCIENCE   2020 Vol.41 (2): 321-326 [Abstract] (4) [HTML 1 KB] [PDF 2426 KB] (2)
0 YANG Zhi-wei Sheng-Yi WANG Ang Zhang Wang-Fei
  Establishment of UPLC-MS/MS Method for Determination of 29 Monophenols in Wine Abstract
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] () [HTML 0 KB] [PDF 0 KB] ()
0
  Rapid Detection of Cronobacter sakazakii using Recombinase Polymerase Amplification Combined with Lateral Flow Strip
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (296) [HTML 0 KB] [PDF 1699 KB] (118)
214 YANG Zhiwei, WANG Shengyi, QI Pengyu, ZHANG Ang, LI Xiang, WANG Fei, ZHANG Jinjie
  Establishment of Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Method for Determination of 29 Monophenols in Wine
    FOOD SCIENCE   2019 Vol.40 (24): 214-219 [Abstract] (9) [HTML 1 KB] [PDF 3492 KB] (12)
306 CHEN Chunyang, ZHANG Chenning, SHI Aiying, DU Xinjun, WANG Shuo
  Rapid Detection of Cronobacter sakazakii Using Recombinase Polymerase Amplification Combined with Lateral Flow Strip
    FOOD SCIENCE   2019 Vol.40 (24): 306-312 [Abstract] (16) [HTML 1 KB] [PDF 3692 KB] (8)
0 Lin-Lin XUE Bin-Bin LI
  Effect of Ferulic Acid on the Mechanism of Tyramine Production by Enterococcus faecalis and Enterococcus faecium
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (4) [HTML 0 KB] [PDF 357 KB] (2)
0
  Simultaneous determination of tomatine and tomatidine in tomatoes by LC-MS/MS
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (142) [HTML 0 KB] [PDF 347 KB] (60)
0
  Optimization of extraction method of phenolic acid in wheat grain and the effect of difference of production areas and varieties on phenolic acid content
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (12) [HTML 0 KB] [PDF 608 KB] (11)
0
  Determination of Tetramethylpyrazine in Zhenjiang Balsamic Vinegar and Its Related Products by UPLC and HPLC
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] () [HTML 0 KB] [PDF 0 KB] ()
33 XUE Linlin, WANG Yuan, LI Binbin, WANG Qingling, LU Shiling
  Mechanistic Study of the Effect of Ferulic Acid on Tyramine Production by Enterococcus faecalis and Enterococcus faecium
    FOOD SCIENCE   2019 Vol.40 (22): 33-38 [Abstract] (15) [HTML 1 KB] [PDF 2488 KB] (41)
236 ZHANG Xinna, PAN Saichao, ZHANG Xudong, ZHANG Xiujie, ZHANG Yongxin, ZHOU Fang, ZHANG Chunjiao, HUANG Kunlun, MA Liyan,
  Simultaneous Determination of Tomatine and Tomatidine in Tomatoes by High Performance Liquid Chromatography-Tandem Mass Spectrometry
    FOOD SCIENCE   2019 Vol.40 (22): 236-242 [Abstract] (6) [HTML 1 KB] [PDF 2770 KB] (27)
293 JI Fengdi, LU Fei, TAO Huiyuan, MU Xiaoting, LI Dong, XIA Rong
  Determination of Tetramethylpyrazine in Zhenjiang Balsamic Vinegar and Related Products by Ultra-high Performance Liquid Chromatography and High Performance Liquid Chromatography
    FOOD SCIENCE   2019 Vol.40 (22): 293-298 [Abstract] (13) [HTML 1 KB] [PDF 2807 KB] (37)
306 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
    FOOD SCIENCE   2019 Vol.40 (22): 306-312 [Abstract] (10) [HTML 1 KB] [PDF 2407 KB] (41)
347 TIAN Huili, MENG Yun, ZHAO Sen, MI Weiyu, JI Hua, WANG Zhouping,
  Detection of Ag+ Based on Aggregation-Induced Emission Fluorescent Aptasensor
    FOOD SCIENCE   2019 Vol.40 (22): 347-351 [Abstract] (15) [HTML 1 KB] [PDF 2598 KB] (30)
0
  Progress of Lipidomics in Food Safety and Quality
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] () [HTML 0 KB] [PDF 0 KB] ()
0 Dan-Hong WANG
  The absorption and accumulation of arsenic species in Lentinus edodes and culture medium
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (2) [HTML 0 KB] [PDF 454 KB] (3)
94 TANG Qingqiang, CAO Xiaogang, XIA Linbing, CHEN Jinli, ZHANG Fengzhen, LUO Shunyu, WANG Danhong,
  Absorption and Accumulation of As(III) and As(V) in Lentinus edodes Fruit Bodies from Culture Medium
    FOOD SCIENCE   2019 Vol.40 (21): 94-99 [Abstract] (16) [HTML 1 KB] [PDF 2617 KB] (30)
303 LIU Yunge, LUO Xin, DONG Pengcheng, ZHU Lixian, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin
  Biofilm Formation and Control of Listeria monocytogenes Based on Quorum Sensing: A Review
    FOOD SCIENCE   2019 Vol.40 (21): 303-310 [Abstract] (16) [HTML 1 KB] [PDF 2406 KB] (15)
324 HU Qian, ZHANG Jiukai, HAN Jianxun, XING Ranran, LIU Qing, CHEN Ying
  Recent Progress in the Application of Lipidomics in Food Safety and Quality
    FOOD SCIENCE   2019 Vol.40 (21): 324-333 [Abstract] (34) [HTML 1 KB] [PDF 1935 KB] (26)
0
  Study on Volatile Components and Aroma Characteristics of the light and soy sauce aroma type Liquor
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (2) [HTML 0 KB] [PDF 0 KB] ()
0
  Rapid Detection of Staphylococcus aureus Based on Visual Loop-Mediated Isothermal Amplification Method
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (6) [HTML 0 KB] [PDF 682 KB] (4)
0
  Flavor changes and their mechanisms of concentrated red orange juice (Citrus reticulate Blanco 'Dahongpao') during storage
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (5) [HTML 0 KB] [PDF 534 KB] (2)
100 ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
  ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
    FOOD SCIENCE   2019 Vol.40 (20): 100-105 [Abstract] (42) [HTML 1 KB] [PDF 2817 KB] (26)
241 MA Yu, HUANG Yongguang
  MA Yu, HUANG Yongguang
    FOOD SCIENCE   2019 Vol.40 (20): 241-248 [Abstract] (34) [HTML 1 KB] [PDF 2883 KB] (32)
325 GUO Jianping, WAN Jiajia, LU Zhaoxin, Lü Fengxia, ZHANG Chong, ZHAO Haizhen, BIE Xiaomei
  GUO Jianping, WAN Jiajia, LU Zhaoxin, Lü Fengxia, ZHANG Chong, ZHAO Haizhen, BIE Xiaomei
    FOOD SCIENCE   2019 Vol.40 (20): 325-331 [Abstract] (30) [HTML 1 KB] [PDF 3386 KB] (26)
0 Yi-Qi LIU Hu Changying
  Advances in the safety of polycyclic aromatic hydrocarbons in food
    FOOD SCIENCE   0 Vol. (): 0-0 [Abstract] (5) [HTML 0 KB] [PDF 512 KB] (1)
353 LIU Yiqi, HU Changying
  Recent Advances in Understanding the Safety of Polycyclic Aromatic Hydrocarbons in Foods
    FOOD SCIENCE   2019 Vol.40 (19): 353-362 [Abstract] (41) [HTML 1 KB] [PDF 4771 KB] (31)
210 GUO Yaodong, WANG Fei, DONG Shaojie, WANG Shengyi, ZHANG Ang
  Principal Component Analysis and Multiple Linear Regression Analysis of CIELAB Parameters and Anthocyanins in Red Wine
    FOOD SCIENCE   2019 Vol.40 (18): 210-215 [Abstract] (15) [HTML 1 KB] [PDF 3673 KB] (30)
First page | Prev page | Next page | Last pagePage 1 of 53, 1590 records
Copyright © 2010  Editorial By Food Science
Supported by:Beijing Magtech Co.ltd  Email:support@magtech.com.cn