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中文
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Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC
GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606017
Accepted: 18 March 2016
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Polyphenol Composition of Blueberry Leaves
LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606018
Accepted: 18 March 2016
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Determination of Aldehydes in Liquor Base Based on Fourier Transform Near-Infrared Spectroscopy
ZHANG Weiwei, LIU Jianxue, HAN Sihai, PAN Yi’ou, LI Xuan, LI Peiyan, XU Baocheng, LUO Denglin
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606019
Accepted: 18 March 2016
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Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang
LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606020
Accepted: 18 March 2016
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Analysis of Volatile Flavor Compounds in Spiced Beef Jerky
SUN Jie, PU Dandan, CHEN Haitao, SUN Baoguo, ZHANG Yuyu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606021
Accepted: 18 March 2016
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GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction
CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606022
Accepted: 18 March 2016
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Separation and Identification of Chemical Constituents from Garcina oblongifolia Fruits
LI Ping, GUO Zhiyong, GU Ronghui, ZHANG Beixi, WU Xiaohuan, LI Yuting, LONG Chunlin
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606023
Accepted: 18 March 2016
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Optimization of Sample Preparation and HPLC Chromatographic Conditions for the Determination of Catechins in Tea
GUO Ying, HUANG Junrong, CHEN Qi, WU Xueyuan, CHENG Hao, WU Qiong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606024
Accepted: 18 March 2016
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Determination of 4-Hydroxyderricin and Xanthoangelol in Different Parts of Angelica keiskei by HPLC-PDA
LI Yali, LUO Yulan, LIU Jianhua, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606025
Accepted: 18 March 2016
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Isolation and Identification of Volatile Compounds of Chongqing Chengkou Sausage
CHANG Haijun, ZHOU Wenbin, ZHU Jianfei
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606026
Accepted: 18 March 2016
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Determination of Phospholipids in Caviar by Solution 31P-NMR
ZHANG Mingxia, PANG Jianguang, HU Xiuzhi, JI Hongping
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606027
Accepted: 18 March 2016
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Using GC×GC-TOFMS Combined with Headspace Solid Phase Micro-Extraction to Detect Pyrazines in Bacillus subtilis Fermentation Broth
ZHOU Qingwu, TANG Youhong, XU Xianghao, LIU Guoying, GAO Jiangjing, JIANG Li
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606028
Accepted: 18 March 2016
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Limit Standards for Protein Decomposition Products in Sufu and Douchi
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201606038
Accepted: 18 March 2016
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Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp
ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424020
Accepted: 29 December 2014
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Quantitative Modeling Method for Predicting Total Polar Compound Contents in Frying Oil Based on LF-NMR Relaxation Parameters
YANG Xue-ping, LIU Bao-lin, WANG Xin*, LU Hai-yan, ZHAO Ting-ting
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424021
Accepted: 29 December 2014
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Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage
HUANG Qin1,2, CHEN Mao-bin2, DING An-zi3, QIAO Yu3, CHEN Hao1,4,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424022
Accepted: 29 December 2014
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Determination and Characteristic Analysis of Mineral Elements in Leccinum rugosiceps from Different Geographic Origins
LI Jie-qing1, YANG Tian-wei1, WANG Yuan-zhong2, LI Tao3, LIU Hong-gao1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424023
Accepted: 29 December 2014
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Analysis of Glycerides in Lard and Non-volatile Polar Components from Oxidized Lard by Reverse Phase High Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization Mass Spectrometry
ZHANG Ling, DU Rong-qiang, XIE Jian-chun*, CAO Chang-chun, WANG Meng, ZHENG Fu-ping, SUN Bao-guo
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424024
Accepted: 29 December 2014
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Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry
ZHANG Hui-fang1, LI Ting-ting2, JIN Gao-wei1, CHEN Si1, LI Jian-rong1,*, CHEN Ying3, LI Min-zhen4
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424025
Accepted: 29 December 2014
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Sample Preparation Optimization for Determination of Soluble Sugar in Red Jujube Fruits by Anthrone Method
WEI Jie1, WU Cui-yun1,2, JIANG Yuan1, WANG He-li1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201424026
Accepted: 29 December 2014
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