| [1] |
ZHANG Hao, JIANG Xiaohong, HUO Zongli.
Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up
[J]. FOOD SCIENCE, 2021, 42(12): 315-321.
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| [2] |
Lü Jiali, YANG Liuqing, MENG Yannan.
Development of Golden Flower Fungus Community in Fuzhuan Brick Tea: A Review
[J]. FOOD SCIENCE, 2020, 41(9): 316-322.
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| [3] |
WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan.
Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(24): 185-189.
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| [4] |
CHEN Mengjuan, JIANG Liwen, XU Yuanhao, ZHOU Hongli, ZHOU Hui.
Analysis of Fungal Community Diversity during Fermentation and Drying of Hand-Made Fu Brick Tea by Illumina MiSeq Sequencing
[J]. FOOD SCIENCE, 2020, 41(2): 126-132.
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| [5] |
JI Fengdi, XIA Rong, TAO Huiyuan, WEI Wei, MU Xiaoting, LI Dong, LU Fei.
Determination of Organic Acids in Vinegar and Related Products by Ion Chromatography
[J]. FOOD SCIENCE, 2020, 41(18): 239-244.
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| [6] |
CHEN Huiling, SHEN Jinshan, WANG Xueguang, YANG Lixin.
Dietary Pollution Status and Exposure Risk Assessment of Short-Chain Chlorinated Paraffins
[J]. FOOD SCIENCE, 2019, 40(21): 143-149.
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| [7] |
XIE Pujun, HUANG Lixin, ZHANG Caihong, DING Shasha, DENG Yejun, WANG Xiaojie.
Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase
[J]. FOOD SCIENCE, 2018, 39(16): 90-97.
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| [8] |
HUANG Shuangxia, HOU Dianzhi, CHEN Hualei, YU Yue, CHEN Shan,.
Determination of Dextransucrase-Catalyzed Reaction Products of Sucrose by High Performance Gel Filtration Chromatography with Tandem Two Columns and Analysis of the Dextran Polymerization Process
[J]. FOOD SCIENCE, 2018, 39(12): 191-198.
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| [9] |
ZHU Wei, NING Xiaojun, DU Ruyun.
Determination of Functional Oligosaccharides in Infant Formula Milk Powder by High Performance Ion Chromatography
[J]. FOOD SCIENCE, 2017, 38(24): 224-228.
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| [10] |
ZHAO Renliang, XU Wei, WU Dan, JIANG Yihe, ZHU Qi.
Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials
[J]. FOOD SCIENCE, 2017, 38(21): 8-14.
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| [11] |
LI Rong, YU Jun, JIANG Zitao, HUANG Xianyong.
Preparation of Umami Peptide by Microwave-Assisted Stepwise Enzymatic Hydrolysis of Perilla Seed Meal Protein
[J]. FOOD SCIENCE, 2017, 38(20): 169-175.
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| [12] |
YE Mei, WU Wenlin, GUO Liang, XIAO Quanwei, LIANG Hengxing, WAN Yuping.
Rapid Determination of Cyanide in Mixed Wines by Ion Chromatography with Pulsed Amperometric Detection
[J]. FOOD SCIENCE, 2016, 37(8): 192-195.
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| [13] |
DUAN Bing, HE Taixi, FAN Yuanyuan, ZHENG Bing.
Determination of Imidacloprid and Acetamiprid in Tea by Gel Permeation ChromatographyUltra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(4): 238-241.
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| [14] |
Lü Zhenzhen, JIAO Zhonggao, LIU Jiechao, LIU Hui, ZHANG Chunling, YANG Wenbo.
Response Surface Optimization of Ultrasonic-Assisted Extraction and HPCPC Purification of Amygdalin from Bitter Apricot Kernel Meal (Prunus armeniaca)
[J]. FOOD SCIENCE, 2016, 37(24): 74-80.
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| [15] |
XU Meng, LIU Wei, ZHOU Li, MA Zhifang, PENG Zengqi.
Ion Chromatography Studies of Dynamic Hydrolysis of Added Polyphosphates in Muscle
[J]. FOOD SCIENCE, 2016, 37(19): 36-41.
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