[1] |
CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan.
Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(5): 321-331.
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[2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[3] |
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun.
Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
[J]. FOOD SCIENCE, 2020, 41(6): 278-284.
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[4] |
HUANG Huina, LIU Yulan, YANG Zhengguang, WANG Jiandong, WANG Yuehua.
Removal of 3-Monochloro-1,2-propanediol Esters and Glycidyl Esters from Corn Oil by Molecular Distillation
[J]. FOOD SCIENCE, 2020, 41(20): 41-45.
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[5] |
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang.
Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
[J]. FOOD SCIENCE, 2020, 41(11): 310-316.
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[6] |
YIN Hongqiang.
Legal Issues of Online Food Trading Security
[J]. FOOD SCIENCE, 2019, 40(1): 348-353.
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[7] |
SHI Jiyong, WU Shengbin, ZOU Xiaobo, ZHANG Fang, ZHAO Hao, LI Wenting.
A Simultaneous Counting Method for Total Probiotics Species in Yogurt with Mixed Strains Based on Hyperspectral Imaging Technology and Plate Colony Method
[J]. FOOD SCIENCE, 2018, 39(24): 102-107.
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[8] |
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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[9] |
WANG Bin, DENG Huiyun, WU Mao, GUO Yaping, DENG Bin, MA Qiang, XIE Lianwu.
HPLC Fingerprint and Quantitative Analysis of Water-Soluble Components in Anhua Dark Tea
[J]. FOOD SCIENCE, 2017, 38(20): 125-130.
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[10] |
YU Huichun, WANG Runbo, YIN Yong, LIU Yunhong.
Wavelength Selection of Hyperspectral Image Analysis for Wolfberry Grading Based on Information Entropy
[J]. FOOD SCIENCE, 2017, 38(20): 292-299.
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[11] |
LI Xusheng, JIANG Xinwei, SUN Jianxia, ZHU Cuijuan, LI Xia, BAI Weibin.
Recent Development of Foods for Special Medical Purposes
[J]. FOOD SCIENCE, 2017, 38(19): 255-260.
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[12] |
WANG Bingwei, YANG Lu, ZHENG Limin, WANG Zhining.
Detection of Pork Flavor Compounds Based on Statistical Space Mapping and Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(8): 102-107.
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[13] |
QIU Zibo, WANG Rong, ZHANG Yang, WU Qian, XIE Bijun, YANG Jifang, CHEN Jigang, SUN Zhida.
Recent Progress in Studies of Rhodococcus and Its Application of in Biodegradation
[J]. FOOD SCIENCE, 2016, 37(7): 254-258.
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[14] |
YANG Guliang, LI Shiming, WANG Shuzhen.
Progress in Research on Biological Activity and Functions of Ribosome-Inactivating Proteins in Bitter Mellon
[J]. FOOD SCIENCE, 2016, 37(13): 226-231.
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[15] |
LI Yan, ZHANG Ji, JIN Hang, WANG Yuanzhong.
Application of Chemical Fingerprint in Studies of Edible and Medicinal Mushrooms
[J]. FOOD SCIENCE, 2016, 37(1): 222-229.
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