| [1] |
MENG Weiyi, GU Jin, JIANG Rui, ZHANG Qing, ZHAO Wentao, MA Yanhong, ZHAO Yixin, LI Yingying, GUO Wenping.
High-Throughput Detection of Three Types of Contaminants in Edible Oils by Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 300-306.
|
| [2] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
|
| [3] |
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao.
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
[J]. FOOD SCIENCE, 2020, 41(2): 50-57.
|
| [4] |
GUO Gangjun, HU Xiaojing, PENG Zhidong, HUANG Kechang, MA Shangxuan, ZOU Jianyun.
Comparison of Quality and Antioxidant Activity of Press-Processed Macadamia (Macadamia ternifolia F. Muell.) Oils
[J]. FOOD SCIENCE, 2018, 39(13): 125-132.
|
| [5] |
ZOU Xiaobo, Alaa Kamal Mohmmed KHAIR KHOGLY, SHI Jiyong, Mel HOLMES.
Determination of Geographical Origin and Protein Content of Acacia Gums Using Infrared Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2017, 38(20): 229-234.
|
| [6] |
LIU Siqi, WANG Xichang, WANG Chuanxian, LI Xiaohong, LIU Yuan, XU Changhua.
Recent Progress in Rapid Assessment of Wine Critical Quality Attributes Based on Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(19): 268-277.
|
| [7] |
CHEN Hui, QI Xingpu, GUO Li, LI Feng, LU Daoli, CHEN Bin.
Time-Resolved Fluorescence Technique and Its Application in Food Quality Detection
[J]. FOOD SCIENCE, 2017, 38(15): 250-255.
|
| [8] |
ZHENG Dandan, WANG Jinglong, ZHANG Lihua, WANG Fei, WANG Hongfeng.
Optimized Preparation and Quality Analysis of Bamboo Leaf Extract Effervescent Tablets
[J]. FOOD SCIENCE, 2016, 37(8): 39-44.
|
| [9] |
LI Yiwen, CHEN Qian, ZHANG Peng, LI Jing, ZHANG Rui, YU Xiuzhu.
Rapid Fourier Transform Infrared Spectroscopic (FTIR) Determination of Carbonyl Value in Edible Oils Using Polyethylene Film
[J]. FOOD SCIENCE, 2016, 37(8): 226-230.
|
| [10] |
LI Peng, WANG Yiquan, LIANG Huaxue.
Comprehensive Evaluation of Fruit Quality Factors of Apple Trees at Different Ages in Main Growing Regions to the North of the Weihe River in Shaanxi Province
[J]. FOOD SCIENCE, 2016, 37(3): 49-54.
|
| [11] |
HU Guoliang, XU Lirong, XU Shenglu, YU Xiuzhu, ZHANG Rui.
Discrimination Analysis of Edible Oil Oxidation Based on Electronic Nose Technique
[J]. FOOD SCIENCE, 2016, 37(20): 141-145.
|
| [12] |
GONG Ana, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang*.
Recent Process in Peanut Butter Preparation, Quality Analysis and Safety Evaluation
[J]. FOOD SCIENCE, 2015, 36(13): 272-275.
|
| [13] |
ZHU Yun-long, CHEN Ting.
Effect of Ultra-High Pressure Treatment on Lotus Root Quality
[J]. FOOD SCIENCE, 2014, 35(21): 84-87.
|
| [14] |
GUZAILINUER·Aerken, LIU Ran, HOU Jun-feng, AISANJIANG·Aihaiti, GUAN Ming*.
Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
[J]. FOOD SCIENCE, 2014, 35(16): 160-164.
|
| [15] |
QIN Xiao-yuan，ZHANG Jian-xin，YU Xiu-zhu*，LI Qing-hua，XU Chun-jin.
Determination of Peroxide Value of Edible Oils by Ultraviolet Spectrophotometry
[J]. FOOD SCIENCE, 2013, 34(12): 199-202.
|
