| [1] |
ZHU Zhouhai, XU Yanqun, ZHU Li, LIU Meiyan, YANG Xi, YIN Zhijiang, PENG Qiyuan, GAO Qian, REN Dabing, ZHU Ruizhi.
Ultrasound-Assisted Extraction Combined with Derivatization for the Simultaneous Determination of 23 Aldehydes and Ketones in Foods by UPLC-HRMS
[J]. FOOD SCIENCE, 2026, 47(5): 335-341.
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| [2] |
WENG Liping, ZHANG Le, LIU Junbo, XIAO Wenfei, WANG Qian, ZOU Ligen.
Label-free Quantitative Differential Proteomic Analysis of Large Yellow Croaker Cultured under Different Aquaculture Modes
[J]. FOOD SCIENCE, 2023, 44(8): 137-142.
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| [3] |
MA Xuhua, LI Yalei, LUO Ruiming, ZHANG Xingya.
Effect of Heat Shock Protein A6 on Changes in Meat Quality of Qinchuan Cattle during Postmortem Maturation
[J]. FOOD SCIENCE, 2023, 44(13): 1-8.
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| [4] |
SHI Lijuan, CHEN Ning, WANG Dan, FAN Xiaowei, HU Yongdan, YI Lunzhao, REN Dabing.
Quantitative and Comparative Studies on Phenolic Constituents in Different Types of Yunnan Large Leaf Tea Based on Validated Ultra-high Performance Liquid Chromatography-Triple Quadrupole-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(8): 271-280.
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| [5] |
MA Xuhua, YANG Bo, LI Yalei, LUO Ruiming, ZHANG Xingya, ZHANG Meng.
Effect of Structural Protein on Tenderness of Beef from Qinchuan Cattle during Postmortem Aging
[J]. FOOD SCIENCE, 2022, 43(17): 199-207.
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| [6] |
LUO Hui, YANG Bo, LI Yalei, LUO Ruiming, ZHANG Xingya, MA Sili, JI Chen.
Effect and Mechanism of Energy Substances, pH and Myofibril Fragmentation Index on Beef Tenderness of Qinchuan Cattle during Postmortem Ageing
[J]. FOOD SCIENCE, 2022, 43(11): 171-179.
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| [7] |
YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa.
Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea
[J]. FOOD SCIENCE, 2021, 42(8): 192-197.
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| [8] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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| [9] |
MA Wanjun, MA Shicheng, SHI Jiang, LONG Zhirong, DONG Peng, ZHANG Yue, LIN Zhi, LÜ Haipeng.
Comparative Study on Three Quantitative Analysis Methods for the Color Liupao Tea Infusion
[J]. FOOD SCIENCE, 2021, 42(16): 155-161.
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| [10] |
MA Junmei, HE Liangna, SUN Lei, WANG Dong, ZHANG Leilei, ZHANG Yan, KANG Wenyi.
Determination of Five Antiviral Drug Residues in Chicken Meat and Eggs Using On-line Solid Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 305-310.
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| [11] |
MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
Freshness Assessment of Salmon through Comparative iTRAQ Proteomics
[J]. FOOD SCIENCE, 2020, 41(21): 44-51.
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| [12] |
WEI Yongxin, MA Dan, LI Dan, XU Leirui, WEI Haiyan, ZHANG Ximeng, LIU Li, ZENG Jing.
Establishment of Droplet Digital PCR System for Absolute Quantitative Detection of Escherichia coli O157:H7 in Foods
[J]. FOOD SCIENCE, 2020, 41(16): 259-265.
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| [13] |
NING Jingming, LI Shuhuan, WANG Yujie, ZHANG Zhengzhu, SONG Yan, XU Qian, LU Guofu.
Hyperspectral Imaging for Quantitative Quality Prediction Model in Digital Blending of Congou Black Tea
[J]. FOOD SCIENCE, 2019, 40(4): 318-323.
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| [14] |
LUO Haibo, ZHOU Tao, KONG Xiaoxue, TAO Mingxuan, JIANG Li, WANG Libin, WANG Weihua, YU Zhifang.
Effect of 1-Methyleyelopropene and Ethylene on Mitochondrial Proteome Changes in Postharvest Zizania latifolia Analyzed Using iTRAQ Labeling Technique
[J]. FOOD SCIENCE, 2019, 40(1): 216-225.
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| [15] |
SHA Xiaomei, HU Zizi, TU Zongcai ZHANG Luzheng, LI Xin, WANG Hui, ZHANG Lu, HUANG Tao.
Quantification of Gelatin in Donkey-Hide Gelatin by Oxygen-18 Labelling and High Performance Liquid Chromatography Linear Ion Trap/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(12): 288-294.
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