| [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] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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| [3] |
YAN Weihua, ZHOU Ying, GUO Haowei, WANG Xiaoxiao.
Rapid Screening of 27 Plant Growth Regulator and Antibiotic Residues in Bean Sprouts by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(12): 302-308.
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| [4] |
HAO Yu, SUN Bo, ZHANG Yu, MA Yiying, XIE Shuangyu, LI Tianyi.
Determination of Five Biogenic Amines in Northeast Farmhouse Soybean Paste by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(16): 343-349.
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| [5] |
HAO Jie, JIANG Jie, MAO Ting, SUN Xiaodong, YANG Limei, ZHANG Zhaohui, CUI Fengyun.
Determination of 34 Plant Growth Regulator Residues in Vegetables and Fruits by QuEChERS-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(8): 267-275.
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| [6] |
ZHANG Jintang, SHA Di, XIA Guangjun, XU Hongyan.
Protective Effect of Flavonoids from Juglans mandshurica Seed Shells Grown in Northeast China against Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 252-257.
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| [7] |
LIU Lisha, ZHAO Jinhong, JIANG Huabin, ZHANG Qing, JIN Yang, BAI Jie, LI Yumei, PENG Yijiao.
Microbial Community Analysis of North Chinese Tofu and Effect of Low-Water Pulping on Controlling Spoilage Microorganisms
[J]. FOOD SCIENCE, 2018, 39(23): 66-72.
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| [8] |
XU Jingting, XIE Laichao, CHEN Chen, WANG Ruican, GUO Shuntang.
Physicochemical Properties of Soybean Varieties from Northeast China and Processing Properties of Corresponding Tofu Products
[J]. FOOD SCIENCE, 2018, 39(17): 32-39.
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| [9] |
WANG Na, XIANG Qinghao, ZHAO Xiaorong, LI Bosheng, NIE Zhongliang.
Family Classification of the Whole Proteins of Spirulina
[J]. FOOD SCIENCE, 2018, 39(16): 201-207.
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| [10] |
ZHANG Susu, ZHANG Ling, YUAN Bingbing, ZHAO Zirui, JI Zhongmei, ZHOU Yajun.
Optimization of Processing Conditions for Venison Jerky Fermented by Lactobacillus Isolated from Northeast Sauerkraut Juice
[J]. FOOD SCIENCE, 2017, 38(8): 107-116.
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| [11] |
LI Xiaoya, XU Hui, JIANG Yangjuan, HAN Cuiping,, SUN Shukun, WANG Zongying.
Effects of Processing on the Quality Properties of Northern Chinese Tofu
[J]. FOOD SCIENCE, 2017, 38(6): 261-266.
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| [12] |
YANG Shenghui, ZU Tingxun, LUO Guanghong, WANG Danxia, CHEN Tianren, GAO Zicheng.
UV-Induced Mutagenesis and Screening of Spirulina maxima for High Photosynthetic Rate
[J]. FOOD SCIENCE, 2017, 38(2): 109-114.
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| [13] |
ZHANG Ying, WU Rina, SUN Huijun, WU Junrui, TAO Dongbing, WANG Hongyu.
Diversity and Dynamic Changes of the Bacterial Community during Fermentation of Soybean Paste
[J]. FOOD SCIENCE, 2017, 38(14): 30-35.
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| [14] |
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.
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| [15] |
KONG Qingmin, SUN Bo, ZHAO Xiao, LIU Jiansheng, LI Xia, ZHAO Min, MA Xuyi.
Application of Ozone in the Sterilization of Chinese Northeast Sauerkraut
[J]. FOOD SCIENCE, 2016, 37(12): 71-75.
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