| [1] |
LÜ Jintao, SHU Yimei, QUAN Wei, SHEN Qingwu.
Changes in Color Stability of Beef during Postmortem Cold Storage and Underlying Mechanism
[J]. FOOD SCIENCE, 2024, 45(14): 208-216.
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| [2] |
LI Zhipeng, ZHOU Chenyi, PAN Shutong, CUI Zewen, XIE Fan, WANG Guangqiang, AI Lianzhong, ZHANG Hui.
Inhibitory Effects of Two Polysaccharides from Highland Barley on the Activity of Pancreatic α-Amylase
[J]. FOOD SCIENCE, 2023, 44(22): 192-199.
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| [3] |
ZHU Hongxing, GAO Tianyi, HUANG Yang, WANG Xin, GE Qingfeng, WANG Daoying, SUN Chong.
Effect of Oxidative Modification of Myoglobin Hemin Prosthetic Group on the Functional Properties and Gel Properties of Myosin
[J]. FOOD SCIENCE, 2022, 43(8): 1-8.
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| [4] |
LU Chunxia, YAN Shengkun, LIU Chengjiang, LIN Xiangqun, WANG Shuanghui, FENG Xiaoting.
A Colorimetric Biosensor Based on Hemin/G-quadruplex DNAzymes for the Detection of Sudan Dyes in Foods
[J]. FOOD SCIENCE, 2022, 43(22): 346-352.
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| [5] |
FAN Jinbo, XING Li, LI Mengyu, MA Ao, LÜ Changxin, LI Jianrong.
Effect of pH on the Interaction of Caffeic Acid β-Phenethyl Ester with Human Serum Albumin as Studied by Fluorescence Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(22): 31-37.
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| [6] |
WANG Chen, XIE Yanli, FAN Tingting.
WANG Chen, XIE Yanli, FAN Tingting
[J]. FOOD SCIENCE, 2019, 40(20): 60-66.
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| [7] |
HU Gaoshuang, ZHANG Yan, SHENG Wei, LI Zhi, WANG Junping, WANG Shuo.
Upconversion Nanoparticles (UCNPs)-Based Fluorescence Quenching Immunochromatographic Strips for Rapid Detection of Sulfaquinoxaline in Milk
[J]. FOOD SCIENCE, 2017, 38(24): 218-223.
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| [8] |
ZHOU Xiaoting, ZHANG Genyi.
Chemical Constituents and α-Amylase Inhibitory Effect of Crude Ethanol Extract and Fractions of Tartary Buckwheat
[J]. FOOD SCIENCE, 2017, 38(18): 42-47.
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| [9] |
TUERXUN Jianaer, WANG Xiaoya, TAN Ruikang, LI Deqiang.
Interactions of α-Lactalbumin with Ionic Liquids Analyzed by Affinity Capillary Electrophoresis and Fluorescence Quenching Method
[J]. FOOD SCIENCE, 2017, 38(15): 183-188.
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| [10] |
ZHANG Weiai, WANG Gang, MA Caijuan, SU Zhengquan, BAI Yan.
Fluorescence Quenching and Resonance Rayleigh Scattering Spectra of Chitosan-Cibacron Brilliant Red 3B-A Association System and Its Application for the Determination of Chitosan
[J]. FOOD SCIENCE, 2016, 37(8): 176-181.
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| [11] |
WANG Beibei, SHANG Huan, WANG Qi, MA Meihu, CAI Zhaoxia.
Ultrasensitive and Rapid Detection of Copper in Preserved Eggs Using CdTe Quantum Dot as a Nano-Fluorescence Probe
[J]. FOOD SCIENCE, 2016, 37(2): 172-177.
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| [12] |
ZHANG Rui, WU Chaoyi, LIU Yu, YANG Shude, CHENG Xianhao.
Studies on the Interaction of Ergosterol with Bovine Serum Albumin (BSA) by Fluorescence Spectroscopy and Molecular Docking
[J]. FOOD SCIENCE, 2015, 36(23): 38-42.
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| [13] |
LIU Zhi-dong, HAN De-quan, YANG Wei-wei, LI Xue-ru, SHAO Shu-shuang, SUN Qing-shen.
Interactions of Bovine Serum Albumin with Lemon Yellow and Sunset Yellow Studied by Fluorescence Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(9): 128-131.
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| [14] |
FAN Zhi-fei,ZENG Wei-cai,DAI Ji-ling,HE Qiang*.
Interaction of Epigallocatechin-3-gallate with Porcine Pancreas Lipase
[J]. FOOD SCIENCE, 2013, 34(7): 20-23.
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| [15] |
XIONG Hai-tao.
Fluorescence Quenching Method for Determination of Trace Nickelin in Simulated Waste Water and Celery Samples
[J]. FOOD SCIENCE, 2013, 34(20): 217-220.
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