[1] |
XIAO Li, DONG Zhanhua, SUN Changjiang, LI Jian.
Migration Pattern of Lead from Ceramic Food Contact Materials into Acidic Food Simulants
[J]. FOOD SCIENCE, 2021, 42(1): 15-24.
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[2] |
LI Lijie, HE Yinfeng.
Adsorption Characteristics and Mechanism of Pb2+ by Wickerhamomyces anomalus QF-1-1, with High Pb2+ Adsorption Capacity
[J]. FOOD SCIENCE, 2020, 41(10): 152-158.
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[3] |
LIU Beibei , CAO Lin.
Quantum Dot-Based Assay for Rapid Simultaneous Detection of Lead and Cadmium
[J]. FOOD SCIENCE, 2019, 40(18): 335-341.
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[4] |
ZHANG Jing, CHENG Lin, LIN Lin, LU Jianfeng, PAN Daodong, CHEN Wei.
Gold Nanoparticles-Based Glutathione Recognition for Rapid Colorimetric Detection of Lead Ion in Water
[J]. FOOD SCIENCE, 2017, 38(24): 202-207.
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[5] |
LONG Men, SONG Ye, DU Qingfei, ZHOU Di, CAI Huazhen, ZHAN Ge.
Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan)
[J]. FOOD SCIENCE, 2016, 37(3): 75-80.
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[6] |
PANG Xiangdong, JIANG Hong, LIAO Chongmei, SHI Wenbing, QIN Ai.
Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer
[J]. FOOD SCIENCE, 2016, 37(20): 183-186.
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[7] |
WANG Beibei, SHANG Huan, WANG Qi, MA Meihu, CAI Zhaoxia.
Ultrasensitive and Rapid Detection of Copper in Preserved Eggs Using CdTe Quantum Dot as a Nano-Fluorescence Probe
[J]. FOOD SCIENCE, 2016, 37(2): 172-177.
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[8] |
FANG Yong, XIA Ji, LI Hongmei, CHEN Yue, PEI Fei, KONG Lingyan, YANG Peiling, HU Qiuhui.
Determination of the Bioavailability of Lead in Rice by in vitro Simulate Digestion/Caco-2 Cell Model
[J]. FOOD SCIENCE, 2016, 37(16): 199-204.
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[9] |
LUO Haijun1, WU Yichun1, SONG Hongqiang1, XU Zhijin2, LI Tingjie1, ZHU Shijun1, YANG Huicheng3, HAO Yunbin1,*.
Analysis and Safety Evaluation of Lead, Cadmium, Mercury and Inorganic Arsenic in Ruditapes philippinarum
[J]. FOOD SCIENCE, 2015, 36(4): 189-192.
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[10] |
HE Weidong, DOU Wenchao, ZHAO Guangying*.
Development of Environmental-Friendly and Multiple Sensitive Electrochemical Sensor for the Detection of Trace Lead
[J]. FOOD SCIENCE, 2015, 36(2): 168-173.
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[11] |
ZHU Hao-jia, PAN Dao-dong*, GU Yuan-yuan, LI Jian-long, ZHAO Zi-wei, DING Lin.
Determination of Cadmium, Lead and Copper in Milk by Hg-Plated Anodic Stripping Voltammetry
[J]. FOOD SCIENCE, 2014, 35(8): 121-124.
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[12] |
ZHAO Yan1, TU Yong-gang2, DENG Wen-hui1, LI Jian-ke1.
Changes of Fatty Acids during the Processing of Preserved Eggs
[J]. FOOD SCIENCE, 2014, 35(6): 69-72.
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[13] |
SHI Wei-lin, REN Zi-yan, CAO Cun-feng, WANG Fang, YANG Zhan-jun.
Improvement of Pine Pollen on Learning and Memory Disorder of Mice Caused by Lead Poisoning
[J]. FOOD SCIENCE, 2014, 35(19): 277-279.
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[14] |
LIU Dong-lian1, SHEN Tian-jiao2, LIU Li-hua1, LIU Hui-yuan1,*.
Determination of Iodine in Table Salt by Surfactant Sensitization Spectrophotometric Method
[J]. FOOD SCIENCE, 2014, 35(12): 186-190.
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[15] |
DU Jian-zhong, CHEN Ting, LIU Mu-qiu, LIANG Rong, CHEN Li-yan.
Rapid Identification and Determination of Added Red Pigments in Red Wine
[J]. FOOD SCIENCE, 2014, 35(10): 200-206.
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