[1] |
XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei.
Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(9): 192-198.
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[2] |
LI Ling, SU Xuesu, ZHANG Yaohai, JIAO Bining, LIU Jintao, DONG Jiali.
Preparation and Application of Molecularly Imprinted Polymer in Solid Phase Extraction of Synephrine
[J]. FOOD SCIENCE, 2020, 41(8): 45-51.
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[3] |
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun.
Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
[J]. FOOD SCIENCE, 2020, 41(6): 278-284.
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[4] |
WANG Qiang, WU Kai, WANG Xinyu, SUN Yu, YANG Xiaoyan, LOU Xiaohua.
Recognition of Dumplings with Foreign Body Based on X-Ray and Convolutional Neural Network
[J]. FOOD SCIENCE, 2019, 40(16): 314-320.
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[5] |
SHI Jiyong, WU Shengbin, ZOU Xiaobo, ZHANG Fang, ZHAO Hao, LI Wenting.
A Simultaneous Counting Method for Total Probiotics Species in Yogurt with Mixed Strains Based on Hyperspectral Imaging Technology and Plate Colony Method
[J]. FOOD SCIENCE, 2018, 39(24): 102-107.
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[6] |
YAN Mengmeng, SHE Yongxin, HONG Sihui, ZHANG Chao, CAO Xiaolin, WANG Mengqiang, WANG Shanshan, ZHENG Lufei, JIN Maojun, SHAO Hua, JIN Fen, LIU Haijin, WANG Jing.
Recent Progress in the Application of Surface Plasmon Resonance Based on Different Recognition Elements in Food Safety Detection
[J]. FOOD SCIENCE, 2018, 39(23): 263-271.
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[7] |
ZHANG Liyuan, CHEN Ru, TIAN Hao, HE Ling.
Effect of Superfine Grinding on Physicochemical Properties and Hydroxyl Radical Scavenging Capacity of Apple Dietary Fiber
[J]. FOOD SCIENCE, 2018, 39(15): 139-144.
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[8] |
CAI Chuangwei, HUANG Xiaoyue, NIE Fanghong, XU Defeng, HAO Jiangwei.
Effect of Polysaccharides from Liquid Culture of Cordyceps sinensis CAMT 63341 on Behavior and Immunity Organ Indexes of Mice
[J]. FOOD SCIENCE, 2018, 39(1): 232-237.
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[9] |
WANG Bin, DENG Huiyun, WU Mao, GUO Yaping, DENG Bin, MA Qiang, XIE Lianwu.
HPLC Fingerprint and Quantitative Analysis of Water-Soluble Components in Anhua Dark Tea
[J]. FOOD SCIENCE, 2017, 38(20): 125-130.
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[10] |
WANG Bingwei, YANG Lu, ZHENG Limin, WANG Zhining.
Detection of Pork Flavor Compounds Based on Statistical Space Mapping and Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(8): 102-107.
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[11] |
ZHAO Yue, LI Rong, JIANG Zitao.
Extraction, Identification and Screening for Antioxidant Activity of Total Flavonoids from Cichorium endivia L. Seeds
[J]. FOOD SCIENCE, 2016, 37(16): 36-42.
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[12] |
DENG Shengliang, LI Ping, HE Weihua.
Recent Advances in Immunoassays for Small Molecules
[J]. FOOD SCIENCE, 2016, 37(11): 277-282.
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[13] |
LI Yan, ZHANG Ji, JIN Hang, WANG Yuanzhong.
Application of Chemical Fingerprint in Studies of Edible and Medicinal Mushrooms
[J]. FOOD SCIENCE, 2016, 37(1): 222-229.
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[14] |
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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[15] |
SHEN Jun, XIONG Yonghua, XU Hengyi, GUO Liang.
Application of Biological Recognition Element-Based Functional Magnetic Micro/Nano-Material in Mycotoxin Determination
[J]. FOOD SCIENCE, 2015, 36(3): 228-233.
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