[1] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[2] |
ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie.
Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou
[J]. FOOD SCIENCE, 2021, 42(8): 299-304.
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[3] |
TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen.
Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin
[J]. FOOD SCIENCE, 2021, 42(6): 274-281.
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[4] |
JIANG Hong, CHEN Minglang.
Determination of Cyclamate in Pastries by Dual-Wavelength Rayleigh Light Scattering Technique
[J]. FOOD SCIENCE, 2021, 42(6): 305-309.
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[5] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[6] |
ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng.
Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio
[J]. FOOD SCIENCE, 2021, 42(18): 240-245.
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[7] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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[8] |
WU Hao, ZHOU Xiuwen, CHEN Haiquan, JIN Baohui, YAN Zhi, ZHAO Xu, XIE Liqi, ZHAO Yan, LIN Guanghui.
Stable Isotope Fingerprinting of Salmon from Different Geographical Origins and Geographical Origin Traceability Analysis
[J]. FOOD SCIENCE, 2021, 42(16): 304-311.
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[9] |
ZHOU Xiuwen, WU Hao, CHEN Haiquan, YAN Zhi, JIN Baohui, XIE Liqi, ZHAO Yan, ZHAO Chaomin, CHEN Hui, PAN Jiarong.
Discrimination of Durian from Different Geographical Origins Based on Mineral Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 255-262.
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[10] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Mineral Enrichment Capacity and Geographical Origin Identification of Boletus edulis
[J]. FOOD SCIENCE, 2021, 42(10): 290-296.
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[11] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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[12] |
MA Mengbin, LUO Ruiming, LI Yalei.
Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints
[J]. FOOD SCIENCE, 2020, 41(6): 316-321.
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[13] |
LI An, CHEN Qiusheng, ZHAO Jie, PAN Ligang, ZHANG Qiang, JIN Xinxin, ZHANG Shaojun, QIAN Xun.
Discriminations of the Geographical Origin of Peach Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2020, 41(6): 322-328.
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[14] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
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[15] |
ZHANG Zhengquan, HUANG Dongmei, CAI Youqiong, MENG Xianjing, SHI Yongfu, KONG Cong, HUANG Xuanyun, TANG Yunyu, ZHANG Xuan, YANG Guangxin.
Geographical Origin Traceability of Chinese Mitten Crabs Based on Mineral Elements and Stable Isotopes
[J]. FOOD SCIENCE, 2020, 41(24): 125-130.
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