[1] |
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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[2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[3] |
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang.
Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
[J]. FOOD SCIENCE, 2020, 41(11): 310-316.
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[4] |
YIN Hongqiang.
Legal Issues of Online Food Trading Security
[J]. FOOD SCIENCE, 2019, 40(1): 348-353.
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[5] |
WANG Na, XIANG Qinghao, ZHAO Xiaorong, LI Bosheng, NIE Zhongliang.
Family Classification of the Whole Proteins of Spirulina
[J]. FOOD SCIENCE, 2018, 39(16): 201-207.
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[6] |
YU Huichun, WANG Runbo, YIN Yong, LIU Yunhong.
Wavelength Selection of Hyperspectral Image Analysis for Wolfberry Grading Based on Information Entropy
[J]. FOOD SCIENCE, 2017, 38(20): 292-299.
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[7] |
LI Xusheng, JIANG Xinwei, SUN Jianxia, ZHU Cuijuan, LI Xia, BAI Weibin.
Recent Development of Foods for Special Medical Purposes
[J]. FOOD SCIENCE, 2017, 38(19): 255-260.
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[8] |
QIU Zibo, WANG Rong, ZHANG Yang, WU Qian, XIE Bijun, YANG Jifang, CHEN Jigang, SUN Zhida.
Recent Progress in Studies of Rhodococcus and Its Application of in Biodegradation
[J]. FOOD SCIENCE, 2016, 37(7): 254-258.
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[9] |
YANG Guliang, LI Shiming, WANG Shuzhen.
Progress in Research on Biological Activity and Functions of Ribosome-Inactivating Proteins in Bitter Mellon
[J]. FOOD SCIENCE, 2016, 37(13): 226-231.
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[10] |
JIANG Yunlu1, WANG Meng1, CHANG Wei2, LI Mingyuan1, WANG Wei3, MA Li1, RAO Yu1,*.
Microbial Community Succession and Dominant Microbial Population during the Processing Stages of Traditional Air-Dried Meat
[J]. FOOD SCIENCE, 2015, 36(7): 111-116.
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[11] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Application of Statistical Analysis Techniques in Intelligent Evaluation of Tea Quality: Current Situation and Future Prospect
[J]. FOOD SCIENCE, 2015, 36(7): 223-227.
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[12] |
LIANG Kun, DING Dong, PENG Zengqi, SHEN Mingxia, LIN Shengye, CAO Hui.
Classification of Snowflake Beef Marbling Grades Based on Decision Tree
[J]. FOOD SCIENCE, 2015, 36(17): 65-70.
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[13] |
LI Yan, DONG Zhen-ling, MOU De-hua.
Diversity and Molecular Biological Identification of Yeast Strains from Yanggaomeijiu Liquor Fermentation Starter (Daqu)
[J]. FOOD SCIENCE, 2014, 35(5): 144-149.
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[14] |
WANG Bing-tao, CHEN Bo, TU Xiao-ke, YAN Zhi, JIN Bao-hui, LIN Yan-kui, XIE Li-qi.
A Classification Model for Wines Based on Elements Distribution and Geographical Origin
[J]. FOOD SCIENCE, 2014, 35(2): 213-216.
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[15] |
LIU Ji1,2, YAN Jing2, HE Jing-liu2, DONG Hong-min2, GUO Fei2, XIONG Ya-bo2, HUANG Ying2, QIN Wen2,*.
Isolation, Identification and Inhibition of Pathogens from Mature Ginger during Storage
[J]. FOOD SCIENCE, 2014, 35(18): 172-177.
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