| [1] |
WANG Weitao, YANG Guiling, WANG Xinquan, WANG Dou, LUO Ting.
Multidimensional Analysis of Antibiotic Residues in Plant-Derived Agricultural Products: Source Characteristics, Regulatory Standards, Risk Assessment, and Future Prospects
[J]. FOOD SCIENCE, 2025, 46(22): 412-422.
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| [2] |
YAO Huangbing, JIN Yamei, ZHANG Lingtao, WU Shilin, ZHENG Zitao, WANG Ting, YANG Na, XU Xueming.
Progress in Application of Magnetic Field Technology in the Processing of Agricultural Products
[J]. FOOD SCIENCE, 2024, 45(6): 306-316.
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| [3] |
CHEN Yuan, LAI Jinghui, ZHANG Mengmei, ZHAO Tianye, WANG Song, LI Jianlong, LIU Shuliang.
Status of Pyrethroid Pesticide Pollution in Agricultural Products and Technologies for Its Removal: A Review
[J]. FOOD SCIENCE, 2022, 43(9): 285-292.
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| [4] |
WANG Xinping, CHAI Shangsen.
Analysis of Factors Influencing the Effectiveness of Edible Agricultural Product Traceability System Based on Muti-criteria Decision Making (MCDM)
[J]. FOOD SCIENCE, 2022, 43(5): 46-54.
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| [5] |
CHEN Ruipeng, SUN Yunfeng, HUO Bingyang, QIN Yingkai, LI Shuang, LIANG Jun, ZHOU Huanying, GAO Zhixian.
Progress in Multiple Detection Technologies for Mycotoxins
[J]. FOOD SCIENCE, 2021, 42(17): 267-274.
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| [6] |
ZHANG Kaihua, ZANG Mingwu, WANG Shouwei, LI Dan, ZHANG Zheqi, LI Xiaoman.
Implications of the Experience of Hong Kong, China in Edible Agricultural Products Supply Regulation
[J]. FOOD SCIENCE, 2020, 41(3): 281-287.
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| [7] |
CAO Junjin, RUAN Zanlin.
Legal Governance of Quality and Safety of Edible Agricultural Products Produced and Operated by Small Farming Households
[J]. FOOD SCIENCE, 2020, 41(23): 338-346.
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| [8] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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| [9] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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| [10] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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| [11] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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| [12] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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| [13] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
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| [14] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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| [15] |
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman, XUE Dandan.
Effect of Key Processing Steps on Formation of Volatile Flavor Components in Steamed Pork with Rice
[J]. FOOD SCIENCE, 2019, 40(4): 222-228.
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