[1] |
GAO Xiajie, GAO Haiyan, ZHAO Lei, SHI Bolin, ZHANG Lulu, WANG Houyin, ZHONG Kui.
Analysis of Key Aroma Components in Fried Zanthoxylum bungeanum Oil from Different Production Areas by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value
[J]. FOOD SCIENCE, 2022, 43(4): 208-214.
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[2] |
ZHAO Yang, GONG Jiashun, WANG Qiuping.
Change in Aroma Components of Raw Pu-erh Tea from Ancient Tea Trees during Storage
[J]. FOOD SCIENCE, 2022, 43(4): 241-248.
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[3] |
XIAO Chengui, SHEN Jincan, ZHU Pingping, ZHAO Fengjuan, GUO Weijie, KANG Haining, YUE Zhenfeng.
Determination of Nosiheptide Residues in Eggs by Dispersive Solid Phase Extraction Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(4): 299-304.
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[4] |
FENG Gege, WANG Mengqiang, LI Zhuang, SHE Yongxin, WANG Miao, CAO Zhen, WANG Shanshan, ZHENG Lufei, JIN Maojun, WANG Jing, SHAO Hua, JIN Fen.
Preparation and Application of Molecularly Imprinted Polymer for the Detection of Sulfonylurea Herbicides
[J]. FOOD SCIENCE, 2022, 43(4): 305-314.
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[5] |
GUAN Mengshu, FENG Xue, LIU Yue, ZHU Xiuqing, JIANG Zhanmei, JIANG Lianzhou, HOU Juncai.
Effects of Three Natural Phenols on the Stability and in Vitro Digestibility of Soybean Oil Body
[J]. FOOD SCIENCE, 2022, 43(3): 10-18.
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[6] |
WANG Jiaxin, LI Yang, LI Zaigui, WANG Lili.
Effects of Different Particle Sizes on the Structure, Functional Properties and Reconstitution Stability of Highland Barley Bran
[J]. FOOD SCIENCE, 2022, 43(3): 54-61.
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[7] |
CHENG Jie, WANG Tong, HUANG Yunyan, CHEN Xing, YU Dianyu, LUO Shunian.
Characteristics of Magnetic Cellulose Microcrystalline-Stabilized O/W Pickering Emulsion
[J]. FOOD SCIENCE, 2022, 43(2): 48-54.
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[8] |
SUN Ming, GU Qihui, ZHANG Jumei, GUO Weipeng, WU Huiqing, ZHANG Youxiong, WEI Xianhu, WU Qingping.
Determination of N-Nitrosamine Disinfection By-products in Drinking Water by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(2): 310-315.
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[9] |
LI Chuanyou, ZENG Baofeng, ZHAO Yanying, TANG Cheng, CHEN Juan, LIU Ji, ZHU Chenglin, ZENG Yingjie, YU Jicheng, TANG Junni.
An Insulated Isothermal Polymerase Chain Reaction Method for Detection of Staphylococcus aureus in Foods
[J]. FOOD SCIENCE, 2022, 43(2): 339-345.
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[10] |
GUO Jing, HU Tan, PAN Siyi.
Progress in Research on Food Delivery Systems for Lutein Encapsulation
[J]. FOOD SCIENCE, 2022, 43(1): 313-320.
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[11] |
XUE Hongkun, TAN Jiaqi, CAI Xu, LIU Chenghai, TANG Jintian, LI Qian.
Effect of Microwave Power on the Extraction Process of Anthocyanins from Cranberry
[J]. FOOD SCIENCE, 2022, 43(1): 92-101.
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[12] |
WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu.
Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(9): 123-129.
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[13] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
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[14] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[15] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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