[1] |
SHEN Fei, LIU Xiao, PEI Fei, LI Peng, JIANG Dafeng, LIU Qing.
Rapid Identification of Deoxynivalenol Contamination in Wheat and Its Products by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR)
[J]. FOOD SCIENCE, 2019, 40(2): 293-297.
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[2] |
YANG Jiadan, LIU Tingting, ZHANG Shanshan, CAO Chenyu, WANG Dawei.
Optimization of Microwave-Assisted Extraction and Rheological and Gelling Properties of Polysaccharide from Tremella fuciformis
[J]. FOOD SCIENCE, 2019, 40(14): 289-295.
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[3] |
CHEN Jia, YU Xiuzhu, LIU Xiaoli, XU Lirong, LI Mengjun, HUYAN Zongyao.
A Review of the Application of Fourier Transform Infrared Spectroscopy for Quality and Safety Analysis of Edible Oils
[J]. FOOD SCIENCE, 2018, 39(7): 270-277.
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[4] |
XIE Pujun, HUANG Lixin, ZHANG Caihong, DING Shasha, DENG Yejun, WANG Xiaojie.
Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase
[J]. FOOD SCIENCE, 2018, 39(16): 90-97.
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[5] |
ZHANG Xitong, GUAN Boyuan, KONG Fanhua, LIU Biao, TAO Dongbing, WU Junrui, YUE Xiqing.
Comparative Study of Amino Acid Composition and Secondary Structure of Whey Proteins in Human Milk, Cow Milk, and Goat Milk
[J]. FOOD SCIENCE, 2017, 38(24): 107-112.
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[6] |
ZOU Xiaobo, Alaa Kamal Mohmmed KHAIR KHOGLY, SHI Jiyong, Mel HOLMES.
Determination of Geographical Origin and Protein Content of Acacia Gums Using Infrared Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2017, 38(20): 229-234.
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[7] |
JIANG Xuesong, LIU Peng, SHEN Fei, ZHOU Hongping, CHEN Qing.
Analysis of Moldy Peanut Kernel by Attenuated Total Reflectance-Fourier Transform Infrared Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(12): 315-320.
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[8] |
WANG Ying, XING Jie, LI Xingfang, YIN Yongguang.
Using FTIR and 1H-NMR to Explore the Structure of Antioxidant Peptide KWFH Treated by Pulsed Electric Field (PEF)
[J]. FOOD SCIENCE, 2017, 38(1): 116-120.
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[9] |
LI Yiwen, CHEN Qian, ZHANG Peng, LI Jing, ZHANG Rui, YU Xiuzhu.
Rapid Fourier Transform Infrared Spectroscopic (FTIR) Determination of Carbonyl Value in Edible Oils Using Polyethylene Film
[J]. FOOD SCIENCE, 2016, 37(8): 226-230.
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[10] |
XIA Xuhan, ZHU Chenglin, LI Cheng.
Advances in Research on β-1,3-1,4-Glucanase
[J]. FOOD SCIENCE, 2016, 37(19): 289-295.
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[11] |
LONG Qiang, NIE Qianzhong, LIU Chengguo.
State of the Art of Functional Starters for Fermented Meat Products
[J]. FOOD SCIENCE, 2016, 37(17): 263-269.
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[12] |
SHEN Fei, WU Qifang, TANG Pei’an, SHAO Xiaolong, JIANG Dafeng.
Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) for Rapid Detection of Aflatoxin B1 in Brown Rice
[J]. FOOD SCIENCE, 2016, 37(12): 187-191.
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[13] |
DOU Ying, SUN Xiaorong*, LIU Cuiling, WEI Lina, HU Yujun.
Fast Identification of Flours by Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Based on Support Vector Machine (SVM)
[J]. FOOD SCIENCE, 2015, 36(24): 224-228.
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[14] |
WAN Huida, LI Dan, XIA Yongmei.
Progress in Functions of Steviol Glycosides
[J]. FOOD SCIENCE, 2015, 36(17): 264-269.
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[15] |
ZHENG You1, WANG Xue-rong1, CHEN Hou-rong2, ZHOU Ling1.
Optimization of Succinylation Modification Conditions of Nano-SiOx/Albumin Edible Film by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(18): 32-39.
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