[1] |
LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli.
Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage
[J]. FOOD SCIENCE, 2021, 42(5): 32-38.
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[2] |
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin.
Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
[J]. FOOD SCIENCE, 2021, 42(3): 194-203.
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[3] |
HUANG Biao, HE Wei, WU Jianhong, WANG Hongmei, LI Wei.
Simultaneous Determination of Phenolic Components in Dendrobium officinale Stems, Leaves and Flowers by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 262-268.
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[4] |
ZHOU Arong, LIN Yilin, QIU Jianqing, ZENG Shaoxiao, LIN Shaoling.
Recent Progress in the Construction and Functional Application of Curcumin Membrane Delivery Systems
[J]. FOOD SCIENCE, 2020, 41(7): 266-274.
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[5] |
WANG Xiaoyi, LI Liusheng, KONG Jianlei, JIN Xuebo, SU Tingli, BAI Yuting.
Risk Pre-warning of Hazardous Materials in Cereal Supply Chain Based on Deep Belief Network-Multiclass Fuzzy Support Vector Machine (DBN-MFSVM)
[J]. FOOD SCIENCE, 2020, 41(19): 17-24.
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[6] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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[7] |
FANG Fang, ZHANG Jiukai, MA Xueting, SU Min, CHEN Ying.
Identification of Heterologous Species in Donkey-Hide Gelatin Based on Specific Peptides
[J]. FOOD SCIENCE, 2019, 40(16): 267-273.
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[8] |
MA Lan, WANG Shujuan, ZENG Haijuan, XIE Manman, DING Chengchao, ZHAI Xuzhao, GUO Liang, SUN Jingjuan, LI Jie, HU Qian, LIU Qing.
Progress in Lateral Flow Chromatography
[J]. FOOD SCIENCE, 2018, 39(15): 333-342.
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[9] |
CHEN Qingliu , LIU Shuangping, TANG Yafeng, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, MAO Jian,.
Changes in Flavor Components during Fermentation Process of Mechanically Produced Shaoxing Rice Wine
[J]. FOOD SCIENCE, 2018, 39(14): 221-228.
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[10] |
ZHANG Xuan, HAN Tao, YAN Tingcai, BAI Bing, WANG Yanchao, MA Rongshan.
Screening of Adsorbents for the Removal of Plasticizer from Luzhou-Flavor Base Liquor
[J]. FOOD SCIENCE, 2017, 38(5): 92-97.
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[11] |
ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian.
Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 14-20.
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[12] |
WU Shizheng, ZHANG Xuhui, YANG Panpan, TANG Shuze.
On-Line Determination of Citreoviridin in Drinking Water by Flow Injection Chemiluminescence
[J]. FOOD SCIENCE, 2017, 38(24): 253-259.
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[13] |
SHEN Danning, ZHAO Xuehong, SUN Yun, WANG Yan, JIANG Xuehui, MI Jiebo.
A Review of the Application of Proton Transfer Reaction Mass Spectrometry in the Analysis of Volatile Organic Compounds in Foods
[J]. FOOD SCIENCE, 2017, 38(23): 289-297.
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[14] |
TAN Xiao, WANG Ping, LI Rui, CHEN Ying.
Recent Advances in Understanding Antibiotic Resistance of Pathogens in Animal-Derived Foods
[J]. FOOD SCIENCE, 2017, 38(19): 285-293.
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[15] |
XU Miao, SUN Ke, WANG Zhuo, TU Kang, PAN Leiqing, PENG Jing.
An Approach for Monitoring Food Value of Peach during Shelf Life by Laser Backscattering Imaging
[J]. FOOD SCIENCE, 2016, 37(18): 244-249.
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