[1] |
LI Yining, HUANG Kunlun, YAO Zhiyi.
Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid
[J]. FOOD SCIENCE, 2021, 42(9): 214-221.
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[2] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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[3] |
NING Yawei, LIU Zhuo, YANG Zheng, MA Junmei, FAN Sufang, LI Qiang, ZHANG Yan.
Simultaneous Detection of Three Major Milk Allergens in Food by UPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 270-276.
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[4] |
WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao.
Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2021, 42(8): 305-312.
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[5] |
TIAN Jingsheng, LI Dongdong, ZHAO Lingyu, GAO Wenhui.
Preparation and Application of Molecularly Imprinted Electrochemical Sensor for Rapid Detection of Quinoxaline Drug Residues
[J]. FOOD SCIENCE, 2021, 42(6): 316-324.
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[6] |
CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan.
Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(5): 321-331.
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[7] |
LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong.
Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection
[J]. FOOD SCIENCE, 2021, 42(5): 332-339.
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[8] |
ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu.
Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection
[J]. FOOD SCIENCE, 2021, 42(4): 313-318.
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[9] |
FU Ruijie, ZHOU Jing, TIAN Fengyu, JIAO Bining, HE Yue.
Recent Progress in Nanomaterial-Based Optical Aptasensors for the Detection of Pesticide Residues
[J]. FOOD SCIENCE, 2021, 42(3): 330-338.
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[10] |
WU Youxue, WU Meijiao, TIAN Yachen, WANG Zheng, GUO Liang, LIU Cheng, FANG Shuiqin, LIU Qing.
Progress in the Development of Salmonella Biosensors
[J]. FOOD SCIENCE, 2021, 42(3): 339-345.
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[11] |
SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2021, 42(2): 312-318.
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[12] |
YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong.
Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
[J]. FOOD SCIENCE, 2021, 42(2): 66-73.
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[13] |
WU Ying, FAN Congcong, SU Xiaona, SHEN Yudong, TAN Shu, ZHONG Cuili, XU Xiaoxuan, ZENG Daoping, YANG Jinyi.
Simultaneous Detection of Four Veterinary Drugs Using Immunochip Assay Based on Smart Phone
[J]. FOOD SCIENCE, 2021, 42(2): 278-282.
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[14] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[15] |
HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(18): 298-305.
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