| [1] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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| [2] |
XU Mingfang, ZHENG Chunli, WANG Yangyang, BAI Weibin, YE Lei, CUI Jing.
Differences in Actin Peptide Fingerprints of Mandarin Fish, Golden Pomfret and Sturgeon Analyzed by Orbitrap Fusion Lumos Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(18): 269-276.
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| [3] |
ZHOU Xiuwen, WU Hao, CHEN Haiquan, YAN Zhi, JIN Baohui, XIE Liqi, ZHAO Yan, ZHAO Chaomin, CHEN Hui, PAN Jiarong.
Discrimination of Durian from Different Geographical Origins Based on Mineral Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 255-262.
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| [4] |
HONG Zishan, TAN Chao, MIAO Yue, GONG Jiashun.
Fingerprint Analysis of Volatile Organic Compounds in Coffees from Different Geographical Origins by Headspace-Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 243-249.
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| [5] |
NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li.
Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material
[J]. FOOD SCIENCE, 2020, 41(8): 250-255.
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| [6] |
WEI Xiaojing, ZHOU Huancheng, JIN Yamei, CAI Jingjing, NI Yongqing, ZHANG Yan.
Genetic Diversity and Probiotic Characteristics of Intestinal Bifidobacterium Strains Isolated from Uygur Infants in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2020, 41(6): 93-100.
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| [7] |
MA Mengbin, LUO Ruiming, LI Yalei.
Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints
[J]. FOOD SCIENCE, 2020, 41(6): 316-321.
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| [8] |
SUN Yue, ZHANG Fangfang, CHU Suixing, LI Jiaxing, SHAO Shuai, ZHANG Junxiang.
Effects of Saccharomyces cerevisiae Strains with Different Killer Activities on Yeast Diversity during Inoculated Fermentation of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2020, 41(2): 166-172.
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| [9] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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| [10] |
WANG Hongguang, AN Na, CHE Jiantu.
Application of Aroma Fingerprinting in Identification of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2019, 40(8): 319-325.
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| [11] |
WEI Xiaojing, ZHAO Zhixia, LUO Baolong, ZHANG Ruirui, ZHANG Yan, NI Yongqing, ZHOU Hong.
Genetic Difference and Antibacterial Characteristics of Carnobacterium Isolated from Intestine of Cold-Water Fishes in Xinjiang
[J]. FOOD SCIENCE, 2019, 40(22): 68-74.
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| [12] |
LI Xiaojuan, NI Yongqing, ZHANG Yan.
Diversity of Lactobacillus Species in Breast Milk Samples from Uygur Mothers at Different Lactation Stages in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2019, 40(18): 89-94.
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| [13] |
WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei.
Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components
[J]. FOOD SCIENCE, 2019, 40(16): 293-301.
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| [14] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie.
Establishment of Simple Sequence Repeat Fingerprint for Identification of Mungbean Varieties (Vigna radiate L.) Grown in Liaoning
[J]. FOOD SCIENCE, 2018, 39(6): 284-290.
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| [15] |
DANG Yanting, YUAN Peng, XIA Kai, HAN Xiaofeng, LIU Shiwei, ZHAO Kexin, ZHOU Wenxuan, WEN Lin, LI Aimin, DUAN Shenglin.
Rapid Identification of Maca Quality Based on Odor Fingerprint
[J]. FOOD SCIENCE, 2018, 39(6): 291-297.
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