[1] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
|
[2] |
HU Weijie, SHEN Yuntao, MA Liang, DAI Hongjie, GUO Ting, ZHOU Hongyuan, YU Yong, ZHANG Yuhao.
Effects and Mechanism of Different Pretreatment Techniques on the Quality of Refrigerated Silver Carp Meat
[J]. FOOD SCIENCE, 2019, 40(23): 220-226.
|
[3] |
CHEN Shanglong, LIU Enqi, CHEN Anhui, LIU Hui, WU Yonghua, QIN Xu.
Speciation Analysis and Bioavailability Assessment of Selenium in Two Selenium-Enriched Foods by in Vitro Biomimetic Gastrointestinal Tract Models
[J]. FOOD SCIENCE, 2018, 39(4): 225-232.
|
[4] |
TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing.
Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea
[J]. FOOD SCIENCE, 2018, 39(24): 256-260.
|
[5] |
ZHANG Ye, WANG Ke, LIU Shisheng.
Spectrophotometric Determination of Cyanide Content in Rubber Seeds Using Isonicotinic Acid-Pyrazolone after Exogenous β-Glucosidase Pretreatment
[J]. FOOD SCIENCE, 2017, 38(14): 290-296.
|
[6] |
LI Zhen, LI Shaoying, SONG Xiaomin, MA Chunyan, LI Shufen, HE Wenying, CAO Yinghua.
Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 150-154.
|
[7] |
HU Zhihe, ZHANG Qingqing, WU Zijian, XUE Lu, JIA Ying, WANG Xingxuan.
Effect of Ultra-High Pressure Treatment on Tropomyosin Conformation in Litopenaeus vannamei
[J]. FOOD SCIENCE, 2016, 37(23): 25-31.
|
[8] |
FENG Jiamin, ZHANG Bin, JIANG Linzhen, WANG Qiang, DENG Shanggui, WANG Lulu.
Quality Preservation of Fresh Shrimp (Litopenaeus vannamei) by Employment of Slurry Ice in Combination with Bacteriostatic Agent and Melanosis Inhibitor
[J]. FOOD SCIENCE, 2016, 37(2): 244-249.
|
[9] |
MAO Xue, LIU Yumei.
Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties
[J]. FOOD SCIENCE, 2016, 37(12): 169-175.
|
[10] |
LUO Zisheng, WANG Xue, WANG Yansheng.
Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots
[J]. FOOD SCIENCE, 2015, 36(8): 274-279.
|
[11] |
CHEN Hong1, ZHANG Han1, FENG Li2, ZHANG Menghan1, GUO Lianwen1, LI Jianrong1,*, CHEN Ying3.
Determination of Trace Cadmium in Tap Water by Diffusive Gradients in Thin-Films Technique Combined with Graphite Furnace Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2015, 36(4): 185-188.
|
[12] |
LIU Jiting, LU Xiaoli, ZHANG Ziping*.
Effect of Processing Method on Antioxidant Activity of Polysaccharides from Cortinarius purpurascens Fr.
[J]. FOOD SCIENCE, 2015, 36(4): 6-10.
|
[13] |
JIA Guoliang, SHI Jingying, LI Fade.
Recent Progress in Research on Inhibition of Microorganisms and Their Toxins by Electrolyzed Functional Water
[J]. FOOD SCIENCE, 2015, 36(3): 265-271.
|
[14] |
QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1.
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
[J]. FOOD SCIENCE, 2015, 36(24): 205-208.
|
[15] |
YU Gang1, QIN Peng1,2, CHEN Pimao1, QIN Chuanxin1, YANG Xianqing1.
Determination of Copper Ion in Chitosan Membrane by Microwave Digestion and Graphite Furnace Atomic Absorption Spectrophotometry
[J]. FOOD SCIENCE, 2015, 36(2): 201-203.
|