[1] |
XIONG Xiaotong, HU Feng, YOU Xiaolong, YIN Yanyan, CHEN Mingxue, CHENG Pingyan, ZHONG Fangda.
Determination and Quantitation of Ethyl Carbamate in Chinese Baijiu by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(8): 283-287.
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[2] |
YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang.
Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat
[J]. FOOD SCIENCE, 2021, 42(5): 46-54.
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[3] |
FENG Cuiping, LIU Yinuo, FAN Shuangxi, WU Zhuying, ZHONG Qiding.
Determination of Casein Content in Dairy Products by 31P Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2021, 42(4): 221-226.
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[4] |
DENG Wei, LI Yuntong, LI Mohan, CAO Xueyan, ZHENG Yan, WU Junrui, YUE Xiqing, YANG Mei.
Analysis of Differential Whey Proteome between Bovine Colostrum and Mature Milk Using Isobaric Tags for Relative and Absolute Quantitation Technology
[J]. FOOD SCIENCE, 2021, 42(2): 241-246.
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[5] |
LI Yingying, ZHANG Yingying, REN Nan, LI Shilei, ZHAO Wentao, TIAN Hanyou, WANG Shouwei.
Determination of Soybean Protein in Steak Products by Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 297-303.
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[6] |
DING Jian, RUAN Chengjiang, HAN Ping, Susan MOPPER, GUAN Ying.
Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS)
[J]. FOOD SCIENCE, 2019, 40(12): 210-219.
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[7] |
ZOU Bo, ZENG Dan, WU Jijun, YU Yuanshan, XIAO Gengsheng, XU Yujuan.
Antioxidant Capacity and Anthocyanins of Purple-Fleshed Sweet Potato Cultivars
[J]. FOOD SCIENCE, 2018, 39(2): 38-44.
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[8] |
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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[9] |
MA Yongjie, BAO Hongliang, DONG Wenbin.
Determination of Urea Content in Adulterated Milk Powder by Nonlinear Chemical Fingerprint Method
[J]. FOOD SCIENCE, 2017, 38(16): 292-297.
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[10] |
GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying.
Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
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[11] |
WANG Wu, LI Qiling, PAN Jian.
Inhibitory Effect of Conjugated Linoleic Acid on Obesity of Mice
[J]. FOOD SCIENCE, 2016, 37(3): 211-216.
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[12] |
CONG Yanjun1,2, YI Hong1,3, ZHENG Fuping1,2,*.
Discriminating the Taste of Cheese under Different Ultrasonic Treatment Durations by Using Electronic Tongue
[J]. FOOD SCIENCE, 2015, 36(6): 114-118.
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[13] |
GAO Yi, ZHOU Guangming, CHEN Junhua, QIN Hongying.
Determination of Six Flavonoids in Agrimonia pilosa Ledeb by HPLC
[J]. FOOD SCIENCE, 2015, 36(18): 93-96.
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[14] |
WANG Su-xia1,2, ZHAO Lei2,*, SHI Bo-lin2, ZHI Rui-cong2, WANG Hou-yin2, ZHOU Xian-li1,*.
Quantitative Prediction of Pungency in Zanthoxylum bungeanum Using Electronic Tongue Based on Differential Degree
[J]. FOOD SCIENCE, 2014, 35(18): 84-88.
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[15] |
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Preparation of Conjugated Linoleic Acid glyceride by direct esterification under the condition of subcritical water
[J]. FOOD SCIENCE, 2013, 34(8): 12-15.
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