[1] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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[2] |
YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi.
A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles
[J]. FOOD SCIENCE, 2021, 42(18): 321-328.
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[3] |
HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong.
Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(14): 187-194.
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[4] |
LI Chaoyi, LI Long, ZHU Ying, WU Ting, DU Yiping.
Spectroscopic Determination of Trace Nitrite in Water and Meat Following Solid Phase Extraction
[J]. FOOD SCIENCE, 2021, 42(12): 309-314.
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[5] |
TANG Hongmei, WANG Haowen, WU Huachang, DENG Jing, LIU Yang, WANG Yijin.
Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China
[J]. FOOD SCIENCE, 2020, 41(12): 150-157.
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[6] |
LIANG Li, DU Aruna, MA Tao, CHEN Fang, LIAO Xiaojun, HU Xiaosong, SONG Yi.
Optimized Pre-Treatment and Storage Properties of Low-Salt Pickled Cowpea
[J]. FOOD SCIENCE, 2018, 39(6): 246-251.
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[7] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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[8] |
SHEN Songli, YANG Jian, SHEN Yanfei, TANG Zehui, CHEN Meilan,.
Determination of Scopoletin, Rutin, and Quercetin in Noni (Morinda citrifolia) Fruit Powder by Ultrasonic Extraction Coupled with High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(6): 191-196.
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[9] |
SUN Huijun, ZHANG Ying, WANG Hongyu, YANG Mei, YUE Xiqing, WU Rina.
Microbial Diversity of Traditional Fermented Jinzhou Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 15-19.
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[10] |
ZENG Lin, LIU Bo, XU Xiaoyan, ZHANG Qing, YANG Ying, LU Qianwen, ZHAO Tingting, TANG Jie.
Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 87-91.
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[11] |
ZHANG Yuanyuan, WANG Ruixin, LI Qiuwei, LI Shuguo.
An Immunosensor for Rapid Determination of Ractopamine in Foods Based on Multi-Walled Carbon Nanotubes
[J]. FOOD SCIENCE, 2016, 37(8): 170-175.
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[12] |
SHEN Guanghui, CHEN Anjun, CHEN Shujuan, ZHANG Zhiqing.
Inactivation and Kinetics Analysis of Microorganisms in Pickled Radish Processed by High Hydrostatic Pressure
[J]. FOOD SCIENCE, 2016, 37(5): 67-71.
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[13] |
DENG Yongli, ZHOU Guangming, CHEN Junhua, GAO Yi, LIAO Anhui.
Simultaneous Determination of 6 Flavonoid Compounds in Herba Lobelia chinensis by High Performance Liquid Chromatography after Ionic Liquid Assisted Ultrasonic Extraction
[J]. FOOD SCIENCE, 2016, 37(20): 37-41.
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[14] |
CHEN Ting, XU Wenbin, HONG Yilan, LI Dan, XI Yinci.
Total Flavonoids from Stevia rebaudiana Residue: Optimization of Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2016, 37(18): 52-57.
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[15] |
HU Liyuan, DENG Jiyu, LIAO Hejing, SUN Gaoying, LIANG Dongjun, LIU Ruifang.
Determination of PCBs in Aquatic Products by Dispersive Solid Phase Extraction-Gas Chromatography
[J]. FOOD SCIENCE, 2016, 37(14): 207-212.
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