[1] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
|
[2] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
|
[3] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
|
[4] |
HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui.
Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging
[J]. FOOD SCIENCE, 2018, 39(6): 194-199.
|
[5] |
ZHANG Jialing, PAN Guang, ZHANG Guiming, CHENG Yinghui, XIANG Caiyu, CHEN Zhinan, XIE Zhongwen, LING Xingyuan.
Quantitative Detection of Transgenic Maize Event VCO-01981-5 with Droplet Digital PCR
[J]. FOOD SCIENCE, 2017, 38(12): 246-252.
|
[6] |
CHEN Dixin, ZHAO Liangyi, YANG Yingjun, SHI Chaonan, CHEN Xusheng.
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
[J]. FOOD SCIENCE, 2017, 38(11): 243-248.
|
[7] |
XU Xinxin, CHEN Huiling, MAO Lisha, HU Xinnan.
Migration Pattern of Trimethyltin from PVC Food Packaging Materials to Food Simulants
[J]. FOOD SCIENCE, 2016, 37(14): 193-197.
|
[8] |
BAO Tianli1, LIANG Yinli1,2,*, LI Wenping3, MU Lan2, GAO Dekai3.
Effect of Soil Type on Vitamin C Content and Activities of Related Enzymes in Cherry Tomato
[J]. FOOD SCIENCE, 2015, 36(5): 24-28.
|
[9] |
FAN Linlin, GAO Lipu, ZUO Jinhua, SHI Junyan, WANG Qing.
Effect of Exogenous Sodium Nitroprusside Treatment on Eggplant Quality during Storage
[J]. FOOD SCIENCE, 2015, 36(22): 222-226.
|
[10] |
YANG Jian1,YUAN Chun-long1,2,*, REN Ya-mei3, FANG Yu-fei1, YANG Xiao-yan1, ZHANG Shi-jie1.
Extraction and Anti-Ultraviolet Activity of Proanthocyanidins from Grape Seed
[J]. FOOD SCIENCE, 2014, 35(18): 69-73.
|
[11] |
.
Purification of Glycyrrhizic Acid from Glycyrrhiza Using Macroporous Resin
[J]. FOOD SCIENCE, 2013, 34(6): 93-97.
|
[12] |
BAO Shi-bao,YU Ting-ting,DANG Ya-li,YANG Jian-ting.
Preparation and Characterization of VC Nanoliposomes Suspension
[J]. FOOD SCIENCE, 2013, 34(16): 93-97.
|
[13] |
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.
|
[14] |
HOUQiao-juan,WANGXi-chang,DONGRuo-yan,WEINan,LIUYuan,WANGDan-feng,GUSai-qi.
Quality Prediction of Cultured Large Yellow Croaker during Chilled Storage Using Odor Fingerprint Technology Based on Electronic Nose
[J]. FOOD SCIENCE, 2012, 33(6): 137-142.
|
[15] |
XIN Xiao-chen,PEI Zhi-sheng,YUAN La-mei,SHENG Ling-zhi,PU Feng-jiao,ZHANG Hai-de.
Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2012, 33(2): 67-71.
|