[1] |
LI Yining, HUANG Kunlun, YAO Zhiyi.
Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid
[J]. FOOD SCIENCE, 2021, 42(9): 214-221.
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[2] |
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
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[3] |
GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng.
Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells
[J]. FOOD SCIENCE, 2021, 42(7): 162-168.
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[4] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[5] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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[6] |
MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua.
Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot
[J]. FOOD SCIENCE, 2021, 42(5): 221-227.
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[7] |
QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin.
Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef
[J]. FOOD SCIENCE, 2021, 42(5): 246-251.
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[8] |
KONG Deli, LUO Si, PENG Ruichen, LIU Jiarui, WEN Qian.
Application of a Novel Fluorescent Biosensor Based on Unlabeled Gold Nanoclusters in Rapid Detection of Ochratoxin A
[J]. FOOD SCIENCE, 2021, 42(4): 263-270.
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[9] |
LIAN Yujing, ZHOU Yiran, SUN Xin, CHEN Jianan, ZHENG Zhenjia, WANG Minglin.
Development of a Modified QuEChERS Method Based on Amine-Functionalized Iron Oxide Nanoparticles for the Simultaneous Determination of Seven Pesticides in Fruits and Vegetables by GC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(4): 297-304.
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[10] |
CHENG Hui, FENG Hao, LI Shiyao, LIU Shun, ZHOU Taohong, PENG Qingzhi.
Rapid Detection of Fluoronitrile in Egg Using Aptamer Sensor
[J]. FOOD SCIENCE, 2021, 42(4): 326-332.
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[11] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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[12] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[13] |
ZHOU Nong, YU Zhiliang, LI Chengyong.
Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(3): 186-193.
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[14] |
CHEN Fengxia, CAO Jun, LIU Yumei.
Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film
[J]. FOOD SCIENCE, 2021, 42(3): 219-226.
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[15] |
MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo.
Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan
[J]. FOOD SCIENCE, 2021, 42(2): 8-16.
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