| [1] |
LIANG Xiumei, ZHANG Weiyi, ZHANG Wei, XIE Shibing, HE Ruyi, XU Jing, SU Laijin, SUN Bolun, ZHANG Jing.
Simultaneous Determination of Residues of 38 Pesticides in Fruits by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 288-296.
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| [2] |
WANG Lefei, GU Shaobin, WU Ying.
Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2020, 41(24): 155-161.
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| [3] |
XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,.
Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth
[J]. FOOD SCIENCE, 2019, 40(22): 207-212.
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| [4] |
WANG Shufang, DONG Fei, WANG Gang, YU Mingzheng, XU Jianhong, SHI Jianrong.
Optimization of Extraction Process for Phenolic Acid from Wheat Grains and Effect of Geographic Origin and Variety on Phenolic Acid Content
[J]. FOOD SCIENCE, 2019, 40(22): 306-312.
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| [5] |
ZHANG Ping, LIU Hongwei.
Rapid Multi-Element Analysis of Red Wine by Inductively Coupled Plasma Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 259-263.
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| [6] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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| [7] |
ZHANG Xinke, ZHAO Xu, CHENG Chifang, QI Mengyao, SHI Ying.
Phenolics in Wines I: A Review of Categories, Structures and Detection Methods
[J]. FOOD SCIENCE, 2019, 40(15): 255-268.
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| [8] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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| [9] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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| [10] |
LIN Xiaona, DAI Qi, HE Weidong, ZHANG Fang, ZHANG Hanyu, WEI Xiaoling, ZHOU Xiaolian, YU Mengxiang.
Simultaneous Analysis of Arsenic, Selenium and Chromium Species in Water by Microwave-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(14): 328-334.
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| [11] |
CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin.
HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes
[J]. FOOD SCIENCE, 2018, 39(10): 269-275.
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| [12] |
ZHOU Jian, XU Jiaojiao, JIN Micong, CAI Zengxuan, HUANG Baifen, REN Yiping.
Optimization and Validation of QuEChERS Extraction for Determination of Sterigmatocystin in Eggs by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(24): 288-295.
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| [13] |
LIN Zihao, ZHOU Qingqiong, ZENG Xi, ZHENG Chunhao, HUANG Siming, OUYANG Gangfeng, QI Ping.
Determination of Dimethyl Yellow and Diethyl Yellow in Dried Beancurd and Condiment Using Dispersive Solid-Phase Extraction and HPLC with Diode Array Detector and UPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(8): 217-221.
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| [14] |
LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong.
Polyphenol Composition of Blueberry Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 101-105.
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| [15] |
CUI Lili, PANG Shifeng, LI Yali, ZHENG Peihe, ZHAO Hui, WANG Yingping.
Optimization of Supercritical-CO2 Fluid Extraction of Essential oil from Panax ginseng Roots by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 58-61.
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