[1] |
DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan.
Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)
[J]. FOOD SCIENCE, 2021, 42(2): 185-192.
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[2] |
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong.
Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
[J]. FOOD SCIENCE, 2020, 41(6): 8-15.
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[3] |
ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing.
Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics
[J]. FOOD SCIENCE, 2020, 41(24): 22-30.
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[4] |
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun.
Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(2): 119-125.
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[5] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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[6] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
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[7] |
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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[8] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
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[9] |
ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei.
Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
[J]. FOOD SCIENCE, 2019, 40(8): 202-207.
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[10] |
PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi.
Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics
[J]. FOOD SCIENCE, 2019, 40(4): 229-236.
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[11] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[12] |
LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong.
Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD)
[J]. FOOD SCIENCE, 2019, 40(2): 200-207.
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[13] |
YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang.
Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS
[J]. FOOD SCIENCE, 2019, 40(2): 304-309.
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[14] |
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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[15] |
LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao.
Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice
[J]. FOOD SCIENCE, 2019, 40(16): 327-334.
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