| [1] |
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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| [2] |
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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| [3] |
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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| [4] |
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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| [5] |
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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| [6] |
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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| [7] |
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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| [8] |
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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| [9] |
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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| [10] |
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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| [11] |
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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| [12] |
GAN Ning-lan, YAN Chun-rong, XU Chun-xiang*.
Determination of Formaldehyde in Duck Blood Products by HPLC
[J]. FOOD SCIENCE, 2014, 35(12): 204-207.
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| [13] |
YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen*.
Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors
[J]. FOOD SCIENCE, 2014, 35(1): 294-297.
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| [14] |
WU Xiang, HAN Wei-wei, WANG Shi-ping*.
Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products
[J]. FOOD SCIENCE, 2014, 35(1): 189-193.
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| [15] |
CHEN Mei1，Lü Chun-hua2，ZHU Xiao-yu2，CHEN Xiao-mei2,*，MO Wei-min1.
Formation Mechanism of Endogenous Formaldehyde in Toffee with Glycerol System
[J]. FOOD SCIENCE, 2013, 34(5): 81-85.
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