| [1] |
JIANG Liguang, ZHENG Jie, OU Juanying, OU Shiyi.
Mechanism Underlying Simultaneous Elimination of Acrolein and Dicarbonyls by γ-Aminobutyric Acid or Valine
[J]. FOOD SCIENCE, 2025, 46(6): 19-28.
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| [2] |
LIN Jiayu, HUANG Caihuan, ZHENG Jie, LIU Fu, OU Juanying, ZHOU Hua, HU Jiaman, OU Shiyi.
Mechanisms for Simultaneous Removal of Formaldehyde and Glyoxal by Amino Acids and Cytotoxicity of Their Products
[J]. FOOD SCIENCE, 2023, 44(4): 278-285.
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| [3] |
HU Jiaman, HUANG Caihuan, ZHENG Jie, OU Shiyi, LI Ruiyang, OU Juanying.
Efficacy and Mechanism of Action of Amino Acids in Eliminating Methylglyoxal and Formaldehyde
[J]. FOOD SCIENCE, 2022, 43(4): 32-38.
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| [4] |
NIU Canjie, XU Tengyang, ZHANG Shuifeng, ZHAO Shujuan, ZHU Shuai, ZHENG Shijian, HUANG Runtao, SHENG Huadong.
Simultaneous Determination of Formaldehyde and Sodium Diacetate in Aquatic Products by Dual-Gradient Liquid Chromatography with On-line Derivatization
[J]. FOOD SCIENCE, 2022, 43(4): 340-345.
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| [5] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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| [6] |
SU Jing, GONG Rong.
Recent Advances in Understanding Glutathione during Wine-Making Process
[J]. FOOD SCIENCE, 2020, 41(7): 283-291.
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| [7] |
LI Yingchang, YANG Zhongyan, WANG Yali, HUI Lijuan, TANG Yiwei, LI Jianrong.
Effects of Individual Polyphenols Extracted from Blueberry Leaves on the Thermal Decomposition of Trimethylamine Oxide (TMAO) in TMAO-Fe(Ⅱ) Model System
[J]. FOOD SCIENCE, 2017, 38(5): 45-53.
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| [8] |
LI Jun, LIU Yongxiang, WANG Hui, LIU Jia, LIU Hui, KAN Jianquan,*.
Determination of Formaldehyde in Fruits and Vegetables by HPLC
[J]. FOOD SCIENCE, 2016, 37(22): 198-204.
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| [9] |
SU Qianqian1, TANG Jing1, ZHAO Liyan1,*, HU Qiuhui1,2.
Effects of Nanocomposite Packaging on Quality and Formaldehyde Content of Lentinus edodes during Storage
[J]. FOOD SCIENCE, 2015, 36(8): 260-265.
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| [10] |
GUO Qilei, MU Tongna, WU Yantao, YU Xiaojin, SONG Jie, ZHOU Jing, YANG Hongmei.
Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
[J]. FOOD SCIENCE, 2015, 36(8): 216-219.
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| [11] |
QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1.
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
[J]. FOOD SCIENCE, 2015, 36(24): 205-208.
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| [12] |
SU Qianqian, CHEN Guitang, PEI Fei, HU Qiuhui, ZHAO Liyan.
Effects of Different Drying Methods on Quality and Formaldehyde Content of Lentinula edodes
[J]. FOOD SCIENCE, 2015, 36(17): 33-38.
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| [13] |
SHAO Shiping, XIANG Dapeng, LI Huabin, LIU Qing, WEI Xiaoqun.
Determination of Formaldehyde in Foods by High-Performance Liquid Chromatography with Fluorescence Detection through Derivatization with Acetylacetone
[J]. FOOD SCIENCE, 2015, 36(16): 241-245.
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| [14] |
YAO Luye1, LI Xiang2, XING Yun1, GAO Xing1, CAO Yeping1, GU Jiajia1.
Ultraviolet Mutagenesis of Paecilomyces variotii for Formaldehyde Degradation and Degradation Characteristics of Its Mutant Strain
[J]. FOOD SCIENCE, 2015, 36(13): 143-147.
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| [15] |
RUI Lu-ming, PENG Zeng-qi*, WANG Min, ZHANG Lu, YAO Yao, WANG Fu-long, ZHANG Ya-wei, HUI Teng, LI Jun-ke.
Determination of Formaldehyde Content in Smoked Meat by GC-MS
[J]. FOOD SCIENCE, 2014, 35(8): 142-146.
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