[1] |
YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing.
Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice
[J]. FOOD SCIENCE, 2021, 42(9): 107-114.
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[2] |
PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui.
Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide
[J]. FOOD SCIENCE, 2021, 42(1): 1-7.
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[3] |
LIANG Xiumei, ZHANG Weiyi, ZHANG Wei, XIE Shibing, HE Ruyi, XU Jing, SU Laijin, SUN Bolun, ZHANG Jing.
Simultaneous Determination of Residues of 38 Pesticides in Fruits by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 288-296.
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[4] |
WANG Lefei, GU Shaobin, WU Ying.
Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2020, 41(24): 155-161.
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[5] |
XU Qunbo, TAN Hongxia, MA Liang.
A Rapid Technique for the Detection of T-2 Toxin Based on Specific Aptamer-Capped Mesoporous Nanomaterials
[J]. FOOD SCIENCE, 2020, 41(22): 324-329.
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[6] |
HUANG Chenglong, ZHU Lijuan, YI Xianglian, HUANG Lin, OU Zhaoping, MA Yurong, WU Jing, LI Rongfang, YI Jin’e.
Protective Effect of Betulinic Acid on Intestinal Oxidative Damage Induced by T-2 Toxin in Mice
[J]. FOOD SCIENCE, 2020, 41(11): 194-200.
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[7] |
XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,.
Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth
[J]. FOOD SCIENCE, 2019, 40(22): 207-212.
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[8] |
WANG Shufang, DONG Fei, WANG Gang, YU Mingzheng, XU Jianhong, SHI Jianrong.
Optimization of Extraction Process for Phenolic Acid from Wheat Grains and Effect of Geographic Origin and Variety on Phenolic Acid Content
[J]. FOOD SCIENCE, 2019, 40(22): 306-312.
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[9] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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[10] |
ZHANG Xinke, ZHAO Xu, CHENG Chifang, QI Mengyao, SHI Ying.
Phenolics in Wines I: A Review of Categories, Structures and Detection Methods
[J]. FOOD SCIENCE, 2019, 40(15): 255-268.
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[11] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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[12] |
NING Shouqiang, WANG Yaling, WANG Xiaobo, QIU Mei, SUN Lijun, GUO Junhao, PAN Xiaomei, LI Jianrong.
Effect of T-2 Toxin on Viscosity of DNA from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2018, 39(5): 173-178.
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[13] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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[14] |
CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin.
HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes
[J]. FOOD SCIENCE, 2018, 39(10): 269-275.
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[15] |
DENG Yijia, WANG Yaling, MO Bing, SUN Lijun, WANG Rundong, XU Defeng, YE Riying, LIANG Guangming, HE Wanying.
Effect of T-2 Toxin on Muscle Quality Characteristics and Autolysis in Litopenaeus vannamei
[J]. FOOD SCIENCE, 2017, 38(7): 17-22.
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