Study on Mechanism of Food Safety Executive Coordination

[1]

YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.

[2]

CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.

[3]

CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.

[4]

LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.

[5]

LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.

[6]

LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong. Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection [J]. FOOD SCIENCE, 2021, 42(5): 332-339.

[7]

WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun. Establishment of a Rapid Detection System for Cronobacter spp. [J]. FOOD SCIENCE, 2021, 42(16): 286-292.

[8]

[9]

[10]

LU Lei, XU Yuanyuan, YANG Jiao, REN Shan. Role of Talent Training and Discipline Construction in Improving Food Safety Governance Systems [J]. FOOD SCIENCE, 2021, 42(11): 356-364.

[11]

[12]

[13]

WANG Rong, XU Zhou, CHEN Yanqiu, CHEN Maolong, ZHU Yingyue, DING Li, CHENG Yunhui. Progress in Application of Magnetic Relaxation Switch Nanosensor in Food Safety Detection [J]. FOOD SCIENCE, 2020, 41(9): 263-268.

[14]

WANG Qiuyue, XU Yaxin, CAI Zhaoxia, CHEN Yiping, HUANG Xi, MA Meihu, FU Xing. Progress in the Preparation and Application of Food-Devired Carbon Dots [J]. FOOD SCIENCE, 2020, 41(9): 301-309.

[15]

RichHTML