[1] |
LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin.
Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content
[J]. FOOD SCIENCE, 2020, 41(7): 203-209.
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[2] |
WANG Xueqing, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, GUAN Wenqiang.
Effect of Ozone Micro-nano-bubble Treatment on Postharvest Preservation of Spinach
[J]. FOOD SCIENCE, 2020, 41(23): 190-196.
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[3] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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[4] |
SUN Wanxia, JIN Yuqin, DAI Yingxiu, XIAO Jianwei, WANG Xiang, DONG Qingli.
Application of Zero-Inflated Models in Quantitative Exposure Assessment of Listeria monocytogenes in Bulk Cooked Meat
[J]. FOOD SCIENCE, 2019, 40(11): 49-54.
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[5] |
LIU Yangtai, SUN Wanxia, LIU Baolin, DONG Qingli.
Quantitative Exposure Assessment of Listeria monocytogenes in Raw Pork under Three Transportation Modes
[J]. FOOD SCIENCE, 2019, 40(1): 85-91.
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[6] |
JIANG Ronghua, DU Jianping, CUI Yang, ZHANG Chunyan, LIU Yangtai, ZHU Jianghui, WANG Xiang, LIU Qing, DONG Qingli.
Quantitative Risk Assessment of Cross-Contamination of Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing
[J]. FOOD SCIENCE, 2018, 39(23): 134-141.
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[7] |
CHENG Jiaqian, WANG Junping.
A Method to Determine Risk Weight in Dietary Exposure Assessment to Heavy Metals in Vegetables and Fruits
[J]. FOOD SCIENCE, 2018, 39(1): 47-52.
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[8] |
HE Jiang, CUI Jingzhen, WANG Bohua, LEI Song, LI Na.
Cyclodextrin and Peptide Ligand-Assisted Noncompetitive Detection of Chlorpyrifos
[J]. FOOD SCIENCE, 2017, 38(16): 216-221.
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[9] |
TIAN Wen, PEI Fei, WEN Liang, WANG Jie, HU Antuo, YANG Wenjian, FANG Yong, CHEN Meijun, CHEN Yu, HU Qiuhui.
Screening and Risk Assessment of Organic Pollutants in Edible Oils
[J]. FOOD SCIENCE, 2016, 37(24): 203-208.
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[10] |
WANG Kai, YE Keping, BAI Hongwu, ZHOU Guanghong.
Quantitative Exposure Assessment of Listeria monocytogenes in Chilled Pork
[J]. FOOD SCIENCE, 2016, 37(11): 79-83.
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[11] |
DUAN Yun1, GUAN Ni2, DENG Aini1, LUO Jinhui1.
Analysis of Chemical Contaminants and Risk Assessment of Pesticide Residues in Carambola (Averrhoa carambola) Fruit
[J]. FOOD SCIENCE, 2015, 36(12): 196-200.
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[12] |
DONG Qing-li, WANG Xin, WANG Hai-mei, LU Ran-ran.
Uncertainty and Variability of Quantitative Exposure Assessment of Aeromonas spp. in Chilled Pork
[J]. FOOD SCIENCE, 2014, 35(15): 21-24.
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[13] |
DONG Qing-Li.
Quantitative Exposure Assessment of Bacillus cereus in Cooked Rice
[J]. FOOD SCIENCE, 2013, 34(21): 306-310.
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[14] |
WANG Xiang-wei1, QIU Hou-yuan1,CHEN Wen-xue1, ZHANG Zhi-heng2,YUAN Yu-wei2,WU Li-yu2,WANG Qiang 2,*.
Dietary Exposure Assessment of Chlorpyrifos in Cowpea Before and After Cooking
[J]. FOOD SCIENCE, 2013, 34(17): 254-258.
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[15] |
SHANG Fei-fei,WU Li-yu,QIU Hou-yuan,CHEN Wen-xue,WANG Qiang.
Removal of Chlorpyrifos Residues in Chinese Chive
[J]. FOOD SCIENCE, 2013, 34(14): 351-355.
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