[1] |
LI Xiaobei, ZHAO Xiaoyan, LIU Haiyan, ZHOU Changyan, FAN Tingting, ZHANG Yanmei.
Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(12): 298-304.
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[2] |
LUO Tao, LI Shuangshuang, GUO Xiaomeng, HAN Dongmei, WU Zhenxian.
Effect of Desulphurization on Postharvest Quality and Sulfite Metabolism in Sulfur-Fumigated ‘Heiye’ Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(7): 238-246.
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[3] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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[4] |
XU Lingjun, YUAN Yiming, FENG Aiguo, DENG Jian, HU Xiaoping.
Comparative Studies on Physical and Chemical Properties of Traditional Brown Sugar and Refined Brown Granulated Sugar
[J]. FOOD SCIENCE, 2018, 39(7): 125-130.
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[5] |
WANG Yanjie, TIAN Jinhe, SONG Linlin, ZHANG Chaohui, ZHANG Mingxia.
X-Ray Computed Tomography for Non-Destructive Quantification of Semi-Sweet Biscuit Texture
[J]. FOOD SCIENCE, 2018, 39(5): 93-98.
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[6] |
WANG Jinxia1,2, LIN Jiangli1, LU Yi2,*, WANG Jide1.
Determination of Total Sulfite in Xinjiang Specialty Raisin by Fluorescence Derivatization
[J]. FOOD SCIENCE, 2016, 37(4): 212-215.
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[7] |
MA Chiyuan, GUO Ping, CHEN Lin, WANG Ling, LU Fang, LUO Yan.
Determination of Ethylenediamine Tetraacetic Acid Disodium Salt Content in Canned Pickled Vegetables by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(16): 258-262.
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[8] |
WANG Yanhong1, AN Yu2, ZHANG Min1, WU Xiaomin3, REN Weiming1, XU Xuanwei1, ZHU Yanping1, ZHAO Dan1, LI Yueru1,*.
Analysis and Health Risk Assessment of Sulfur Dioxide Residue in Ginseng Roots
[J]. FOOD SCIENCE, 2015, 36(24): 214-219.
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[9] |
HAN Jie1, CHEN Cunkun2, WANG Wensheng2,*, ZHENG Yan1, DONG Chenghu2.
Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes
[J]. FOOD SCIENCE, 2015, 36(24): 319-325.
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[10] |
QIAO Ruifang, YI Min, YI Huilan,.
Toxicity of Sodium Metabisulfite on Yeast Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2015, 36(21): 10-14.
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[11] |
CHENG Li-na1,2,XU Yu-juan1,TANG Dao-bang1,XIAO Geng-sheng1,2,*,WU Ji-jun1,LI Jun1.
Effects of Different Color Inhibitors on Color and Polyphenols of Litchi Puree
[J]. FOOD SCIENCE, 2013, 34(6): 42-46.
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[12] |
BU Zhi-bin,TANG Dao-bang,XU Yu-juan,XIAO Geng-sheng,WU Ji-jun,LIN Xian,LI Jun.
Effects of Different Browning Inhibitors on Color and Polyphenols of Longan Puree
[J]. FOOD SCIENCE, 2013, 34(24): 289-293.
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[13] |
FANG Chang-yun,DUAN Bin-wu,SUN Cheng-xiao,LU Lin,HE Xiao-yan.
Determination of Sulfite in Vegetables and Derived Products by Nitrogen Distillation-Pararosaniline Hydrochloride Spectrophotometric Method
[J]. FOOD SCIENCE, 2013, 34(22): 213-218.
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[14] |
LIANG Hong,LIN Yan-kui,WANG Bing-tao,WANG Yao-yu,YAN Zhi,WANG Lou-ming,SHEN Yan.
Comparison of Several Determination Methods for Sulfur Dioxide in Wine
[J]. FOOD SCIENCE, 2012, 33(4): 178-181.
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[15] |
WU Bin,ZHONG Mei,WANG Zhi-rong,WANG Ji-de*.
Controlled Gas Release and Application of Solid-state Chlorine Dioxide Preservative
[J]. FOOD SCIENCE, 2010, 31(8): 294-296.
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