| [1] |
CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11
[J]. FOOD SCIENCE, 2021, 42(14): 39-45.
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| [2] |
KUANG Fengyuan, WU Guangbin, ZHANG Shen, HUANG Lina, CHEN Fahe.
Simultaneous Determination of 5 Phenolic Acids Involved in the Phenylpropanoid Pathway of Postharvest Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2020, 41(8): 165-170.
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| [3] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
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| [4] |
ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han.
Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis
[J]. FOOD SCIENCE, 2020, 41(10): 145-151.
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| [5] |
ZHAO Yongbo, DU Lingling, LIU Lu, QU Xiuwei, WANG Haixia, CHEN Ping, LI Xiaodong.
Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion
[J]. FOOD SCIENCE, 2018, 39(9): 53-59.
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| [6] |
WANG Tan, LIU Fuguang, DONG Maofeng, WANG Weimin, CHEN Shanshan, QI Yamei, GUO Linyu, SONG Weiguo.
Differences between the Methods Used for the Determination of Pesticide Residues in Vegetables in China and the European Union and Countermeasure
[J]. FOOD SCIENCE, 2018, 39(13): 317-323.
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| [7] |
WANG Xiaobin, HUANG Wenqian, WANG Qingyan, LIU Chen, WANG Chaopeng, YANG Guiyan, ZHAO Chunjiang.
Analysis of Benzoic Acid by Raman Hyperspectral Imaging
[J]. FOOD SCIENCE, 2017, 38(4): 290-295.
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| [8] |
GUO Ying, HUANG Junrong, CHEN Qi, WU Xueyuan, CHENG Hao, WU Qiong.
Optimization of Sample Preparation and HPLC Chromatographic Conditions for the Determination of Catechins in Tea
[J]. FOOD SCIENCE, 2016, 37(6): 137-141.
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| [9] |
LI Muzi, WANG Qinghua, WANG Xiaoyi, HE Yun.
Molecular Docking of Benzoic Acid and Its Analogues with Tyrosinase
[J]. FOOD SCIENCE, 2016, 37(3): 87-90.
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| [10] |
DAI Fangfang1, ZHOU Yao1, MA Liang1,2,3,*, GUO Xuexia4, ZHANG Yuhao1,2,5.
Fabrication and Application of Electropolymerized Molecularly Imprinted Film for 3-Phenoxybenzoic Acid Detection
[J]. FOOD SCIENCE, 2015, 36(20): 232-238.
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| [11] |
LI Jian-long, WANG Zhi-long, LIU Shu-liang, YAO Kai, LI Jin-yong, HUANG Dao-mei, LAI Hai-mei, PENG Zhen, ZHAO Shuang.
Optimization of Fermentation Conditions for Production of 3-Phenoxyzoic Acid-Degrading Enzyme by Sphingomonas sp.
[J]. FOOD SCIENCE, 2014, 35(19): 138-143.
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| [12] |
WANG Yuan-wei, ZHANG Cheng-min, SUO Hua-yi, YUE Hua, LI Jian, TANG Cheng.
Isolation, Identification and Phylogenetic Analysis of Kluyveromyces marxianus Strains from Traditional Fermented Yak Yoghurt
[J]. FOOD SCIENCE, 2014, 35(15): 216-220.
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| [13] |
WANG Ying，MENG Xiang-chen.
Detection of Lactic Acid Bacteria in Commercial Yoghurt by PCR-DGGE Combined with Species-Specific PCR
[J]. FOOD SCIENCE, 2013, 34(8): 253-258.
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| [14] |
YUAN Huai-yu，LIU Shu-liang*，WANG Zhi-long，ZHAO Nan，LAI Wen.
Isolation and Identification of a 3-Phenoxybenzoic Acid-Degrading Fungus and Its Degradation Characteristics
[J]. FOOD SCIENCE, 2013, 34(7): 152-156.
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| [15] |
GUO Ming，LI Zu-guang，WANG Fang，NIE Jing，WEI Dan.
Determination of Benzoic Acid in Foods by Sonication-Assisted Extraction and Gas Chromatography-Tandem Mass Spectrometry with Large-Volume Online Derivatization
[J]. FOOD SCIENCE, 2013, 34(24): 197-201.
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