[1] |
SI Yingying, YUAN Yuting, QIU Lihong, Lü Huanhuan, ZHOU Hui, XU Bo, LI Gang, LI Ji, WANG Zhenhua.
Protective Effect of Methylene Blue on Neuronal Damage Induced by Okadaic Acid in Differentiated SK-N-SH Neuroblastoma Cells
[J]. FOOD SCIENCE, 2016, 37(17): 195-200.
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[2] |
LIU Youhua.
A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods
[J]. FOOD SCIENCE, 2015, 36(8): 225-230.
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[3] |
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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[4] |
YANG Wenping1,2, WANG Aimin1,*, Lü Linlan1,3, LIU Fei1, YU Yebing1.
Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila
[J]. FOOD SCIENCE, 2015, 36(20): 181-184.
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[5] |
LI Hong-ai, TANG Shu-shu, LIU Yong-qiang, DENG Xi, TANG Shu-ze, WU Xi-yang, CHEN Zhen-qiang.
Antimicrobial Photodynamic Activity of Methylene Blue against Listeria monocytogenes Biofilms
[J]. FOOD SCIENCE, 2014, 35(3): 144-147.
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[6] |
JIANG Peng, MIAO Jun-kui, LENG Kai-liang, YU Yue-qin, YAN Shao-peng, SUN Wei-hong, XING Li-hong.
Leaching Patterns of Iodine during Blanching of Fresh Kelp
[J]. FOOD SCIENCE, 2014, 35(17): 48-52.
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[7] |
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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[8] |
SHANGGUAN Jia1,WU Wei-guo2,*,FU Dong-he3,XIAO Xin-liang4.
Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies
[J]. FOOD SCIENCE, 2013, 34(5): 36-41.
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[9] |
XU Xiao-qi,XUE Chang-hu,ZHANG Cui-yu,YU Long,WANG Yan-chao,CHANG Yao-guang.
Determination of Chondroitin Sulfate from Sea Cucumber by Methylene Blue Colorimetry
[J]. FOOD SCIENCE, 2013, 34(22): 246-249.
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[10] |
XIE Jian-ying,DENG Jing-ying.
Kinetic Spectrophotometric Determination of Trace Copper in Tea Based on Inhibited Fading of Bromophenol Blue
[J]. FOOD SCIENCE, 2013, 34(16): 210-213.
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[11] |
LIYong-mei,LIRen-yu,SHIPeng-fei.
Determination of Iodine in Food by Resonance Light Scattering Method
[J]. FOOD SCIENCE, 2012, 33(8): 151-154.
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[12] |
GONG Xiang-hong,XU Ying-jiang,REN Chuan-bo,LIU Hui-hui,TIAN Xiu-hui,ZHANG Shi-juan.
Simultaneous Determination of Malachite Green, Methylene Blue, Crystal Violet as well as Their Metabolites in Aquatic Products by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2012, 33(4): 144-147.
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[13] |
.
Determination of Leaching Rate of Selenium from Tea by Catalytic Kinetic Spectrophotometry
[J]. FOOD SCIENCE, 2012, 33(20): 282-285.
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[14] |
CHEN Li-juan,FENG Ling,LUO Di,LIU Sha,YAO Cheng-wei,HUANG Bao-mei.
Determination of Iodine in Eggs by Indirect Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2012, 33(12): 247-249.
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[15] |
ZHENG Cong,WANG Jin-hua,GAO Feng,FU Guang-liang,FENG Qian.
Determination of Iodine Content in Edible Algae by Inductively Coupled Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2011, 32(8): 202-205.
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