| [1] |
WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu.
Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion
[J]. FOOD SCIENCE, 2021, 42(2): 283-290.
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| [2] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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| [3] |
LI Chaoyi, LI Long, ZHU Ying, WU Ting, DU Yiping.
Spectroscopic Determination of Trace Nitrite in Water and Meat Following Solid Phase Extraction
[J]. FOOD SCIENCE, 2021, 42(12): 309-314.
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| [4] |
CEN Jianwei, YU Futian, YANG Xianqing, LI Laihao, HUANG Hui, WEI Ya, ZHAO Yongqiang, HAO Shuxian, LIN Zhi.
Quality Preservation of Tilapia Fillets Using Slightly Acidic Electrolyzed Water Ice
[J]. FOOD SCIENCE, 2019, 40(19): 288-293.
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| [5] |
WEN Rongxin, HU Yingying, YU Jing, KONG Baohua, CHEN Qian.
A Review of Laser-Induced Breakdown Spectroscopy and Its Application in Food Analysis
[J]. FOOD SCIENCE, 2019, 40(15): 293-299.
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| [6] |
WANG Wenxiu, PENG Yankun, WANG Fan, MA Ying.
Prediction of Total Volatile Basic Nitrogen in Pork Using Local Partial Least Squares Combined with Visible and Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(14): 339-345.
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| [7] |
TANG Xuemei, XIE Shuyue, HUANG Yufen, WAN Kai, WANG Fuhua.
Recent Progress in Applications of Mass Spectrometry Imaging in Food Science
[J]. FOOD SCIENCE, 2019, 40(13): 288-295.
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| [8] |
YIN Xiaoyu, CHEN Qian, HAN Qi, KONG Baohua.
A Review of the Application of Matrix-Assisted Laser Desorption Ionization Mass Spectrometry Imaging in Food Analysis
[J]. FOOD SCIENCE, 2018, 39(7): 298-304.
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| [9] |
LIU Aifang, XIE Jing, QIAN Yunfang.
Spoilage Potential of Dominant Spoilage Bacteria from Chilled Tuna (Thunnus obesus)
[J]. FOOD SCIENCE, 2018, 39(3): 7-14.
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| [10] |
ZHANG Hongkang, WANG Zhongyuan, YANG Qijin, SHAO Dandan, LI Xiaoyan.
Recent Advances in Application of Isotopic Dilution Mass Spectrometry in Food Analysis
[J]. FOOD SCIENCE, 2018, 39(23): 280-288.
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| [11] |
QIAN Lili, SONG Xuejian, ZHANG Dongjie, ZHANG Liyuan, RUAN Changqing, LU Baoxin.
Tracing the Geographical Origin of Sanjiang and Wuchang Rice Grown in Different Years by Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(16): 321-327.
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| [12] |
MAO Ting, JIANG Jie, LU Yong.
Suggestions on Key Research Areas of Technical Support System for Food Safety Supervision during the 13th Five-Year Plan
[J]. FOOD SCIENCE, 2018, 39(11): 302-308.
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| [13] |
YU Hui, LIU Haimei, WANG Jing, YI Dong, ZHAO Qin, LI Haiyan.
Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
[J]. FOOD SCIENCE, 2017, 38(18): 17-21.
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| [14] |
SONG Xuejian, QIAN Lili, ZHANG Dongjie, WANG Xinhui, YU Guo, YU Jinchi, ZHOU Yi.
Tracing the Geographical Origin of Rice Grown in Different Crop Years Based on Diffuse Reflectance Fourier Transform Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(18): 286-291.
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| [15] |
GAO Han, WANG Yu, GUO Quanyou, YU Jun, WANG Xichang, BAO Hairong.
Comparison of Constant-Retort-Temperature and Variable-Retort-Temperature Sterilization Processes for Canned Skipjack
[J]. FOOD SCIENCE, 2016, 37(8): 81-85.
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