| [1] |
TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei.
Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products
[J]. FOOD SCIENCE, 2021, 42(9): 347-354.
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| [2] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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| [3] |
TAN Guiliang, PAN Ziqiang, ZHANG Shiwei, HU Min, FENG Ronghu, YANG Maoxun.
Fluorescent Microspheres Competitive Immunochromatography Combined with Naked Eye Reading for Rapid and Semi-quantitative Detection of Sibutramine in Food Supplements
[J]. FOOD SCIENCE, 2021, 42(8): 313-318.
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| [4] |
CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi.
Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity
[J]. FOOD SCIENCE, 2021, 42(7): 35-44.
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| [5] |
XU Kai, YAO Xiaolin, LIU Huabing, YAO Xiaoxue, CHEN Xiaoyu, LIU Ning, LI Na.
Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules
[J]. FOOD SCIENCE, 2021, 42(7): 283-291.
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| [6] |
SHEN Chenxi, DU Chenhui, LI Zhenyu, LI Aiping, QIN Xuemei, YAN Yan.
Differentiation between Authentic and Adulterated Ziziphi spinosae Semen by 1H NMR Spectroscopy Combined with Partial Least Squares
[J]. FOOD SCIENCE, 2020, 41(8): 275-281.
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| [7] |
AN Di, HONG Rui, LI Liang.
Advance in Self-Assembly and Gelation Properties of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(3): 254-259.
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| [8] |
JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying.
Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin
[J]. FOOD SCIENCE, 2020, 41(19): 98-104.
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| [9] |
XIA Xiaoyu, LI Han, WANG Zhenyu, TAN Xiaoyi, CHENG Shuzhen, DU Ming.
Purification and Preparation of Nanoparticles of Human H-chain Ferritin
[J]. FOOD SCIENCE, 2020, 41(12): 91-98.
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| [10] |
ZHANG Nannan, LAN Weiqing, HUANG Xia, WENG Zhongming, XIE Jing.
Effect of Rosemary Extract and ε-Polylysine Blend on the Quality and Moisture Migration of Large Yellow Croaker during Ice Storage
[J]. FOOD SCIENCE, 2019, 40(7): 247-253.
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| [11] |
DIAO Yan, CHEN Bin, WANG Rui, LI Qiao, ZHAO Haitian, ZHANG Hua, WANG Lu, WEI Lijun, WANG Zhenyu.
Optimization of Preparation Process for Pinecone Polyphenol Microparticles by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 281-288.
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| [12] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
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| [13] |
TONG Litao, GENG Donghui, ZHOU Xianrong, WANG Lili, LIU Liya, ZHOU Sumei.
Effect of Hot Air Drying on Properties of Semi-Dry Milled Rice Flour
[J]. FOOD SCIENCE, 2019, 40(5): 110-115.
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| [14] |
YAN Mingyan, ZHAO Xiaochen, YANG Xiao, XU Hao, AN Xiangsheng, LI Yinping.
Effects of γ-Polyglutamic Acid on the Self-Assembly of Pepsin-Solubilized Collagen from Tilapia (Oreochromis niloticus) Skin
[J]. FOOD SCIENCE, 2019, 40(16): 25-29.
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| [15] |
GAO Xia, CAO Liwei, XIONG Shanbai, HU Yang, YOU Juan, LIU Ru.
Self-Assembly Kinetics and Physicochemical Properties of Silver Carp Myosin under Conditions with Different Concentrations and Low Temperature
[J]. FOOD SCIENCE, 2019, 40(1): 1-8.
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