| [1] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Application of Statistical Analysis Techniques in Intelligent Evaluation of Tea Quality: Current Situation and Future Prospect
[J]. FOOD SCIENCE, 2015, 36(7): 223-227.
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| [2] |
CHENG Li.
Quality and Safety Control of Raw Materials and Fresh and Primarily Processed Products: Fresh Vegetable Quality Control
[J]. FOOD SCIENCE, 2015, 36(5): 266-273.
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| [3] |
CHEN Weizhu1,2, JIN Wenhui1, FANG Hua1, XIE Quanling1, ZHANG Yiping1, HONG Zhuan1,*.
Development of Squalene Certified Reference Material
[J]. FOOD SCIENCE, 2015, 36(12): 166-170.
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| [4] |
ZHANG Hai-bo1, LI Xin-xia1,*, MENG Lei1, ZHAO Dong-sheng1,2, CHEN Jian1,3.
Certification of Alliin Certified Reference Material
[J]. FOOD SCIENCE, 2014, 35(12): 80-83.
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| [5] |
ZHANG Ai-xia1,2，LIU Xiao-dong3，WANG Gui-rong4， LI Shan-shan5，WANG Hui-jun6,*.
A New Nutritional Evaluation Method for Agricultural Products
[J]. FOOD SCIENCE, 2013, 34(19): 356-359.
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| [6] |
TANG Xiao-chun，XU Jian-jun，QU Han-yi，ZHANG Hui-yuan，HU Yue.
Analysis of Food Safety Risk Pre-warning Data from the EU,s Rapid Alert System for Food and Feed (RASFF) System
[J]. FOOD SCIENCE, 2012, 33(5): 285-292.
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| [7] |
TANG Xiao-chun，ZHANG Yin，QI Si-yuan，XU Jian-jun.
Comparative Analysis of Food Recall Data at Home and Abroad
[J]. FOOD SCIENCE, 2011, 32(17): 388-395.
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| [8] |
XUE Yong-lin，REN Shou-xin，ZHANG Yan-bing，GAO Ling.
Simultaneous Detection of 3 Amino Acids with Overlapped Fluorescent Spectra by Multi-dimensional Data Analysis
[J]. FOOD SCIENCE, 2011, 32(16): 290-294.
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| [9] |
ZHANG Hui-Cai, Zheng-Pi-E, Wang-Xiao-Xia, Yang-Zhi-Gang.
Study on Credit Mechanism in the Field of the Food Certification in China
[J]. FOOD SCIENCE, 2006, 27(8): 271-275.
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| [10] |
LI Ci-li1,MIAO Ming.
Comparison of Different Processing Methods on Detoxficating Linseed Meal
[J]. FOOD SCIENCE, 2006, 27(12): 280-282.
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| [11] |
LIU Zong-de,MA-Xia.
Study on the Inspiration to Chinese Food Quality and Safety System by the Poultry Quality Certification System in France
[J]. FOOD SCIENCE, 2006, 27(12): 847-850.
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| [12] |
Zhang-Hui-Cai, Zheng-Pi-E, Yang-Zhi-Gang.
Study on the Suitability of ISO22000 Certification in China
[J]. FOOD SCIENCE, 2006, 27(11): 556-559.
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| [13] |
ZHANG Shu-Ling, JIANG Bo, WANG Wen-Zhi.
Study on Emulsifiers Formulation Effectiveness for the Application of Sweet Orange Emulsion Essence
[J]. FOOD SCIENCE, 2005, 26(4): 164-166.
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| [14] |
LI Zeng-Li, TANG Ping.
Research into Nisin for the Preservation of Fermented Soy Sauce
[J]. FOOD SCIENCE, 2003, 24(1): 139-142.
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