[1] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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[2] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
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[3] |
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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[4] |
CHENG Gong, JIAO Siming, FENG Cui, JIA Peiyuan, REN Lishi, DU Yuguang.
Expression of Chitosanase from Bacillus amyloliquefaciens in Pichia pastoris and Its Application in Preparation of Chitooligosaccharides with Controllable Structure
[J]. FOOD SCIENCE, 2019, 40(8): 73-78.
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[5] |
ZHOU Nannan, LOU Xiaowei, WANG Ying, PAN Daodong, SUN Yangying, DANG Yali, CAO Jinxuan.
Changes in Taste Compounds during Processing of Vinasse-Cured Duck as Studied by 1H NMR Combined with Multivariate Data Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 233-239.
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[6] |
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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[7] |
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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[8] |
LI Ling, JI Hui, KANG Dacheng, ZHOU Yi, GUO Yanyun.
Effect of Tea Polyphenols on Physicochemical and Gel Properties of Pork Myofibrillar Protein under oxidative Conditions
[J]. FOOD SCIENCE, 2019, 40(2): 12-17.
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[9] |
XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan.
Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2019, 40(12): 237-244.
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[10] |
GUAN Boyuan, ZHANG Zhenghan, SHI Jiaxin, SHI Xu, YUE Xiqing, YANG Mei.
Comparison of Full-Spectrum Free and Hydrolyzed Amino Acids in Human and Bovine Milks
[J]. FOOD SCIENCE, 2019, 40(10): 193-198.
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[11] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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[12] |
XIE Yujie, CHEN Hui, PENG Tao, DAI Hanhui, HU Xueyan, FAN Chunlin, HU Xiuzhi, XUE Zhanyong.
Determination of Six Zeranols in Milk by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 304-310.
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[13] |
HONG Sihui, SHE Yongxin, ZHANG Chao, CAO Xiaolin, ZHENG Lufei,WANG Shanshan, JIN Maojun, SHAO Hua, JIN Fen, LAO Shuibing, YAN Feiyan, WANG Jing.
Simultaneous Detection and Degradation of Pyraclostrobin and Cymoxanil in Cucumber and Soil
[J]. FOOD SCIENCE, 2018, 39(8): 262-266.
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[14] |
ZHANG Huan, DONG Fujia, CHEN Qian, KONG Baohua.
Influence of Different Batter Ingredients on the Quality Characteristics and Water Distribution of Pre-Fried Microwave Reheated Popcorn Chicken
[J]. FOOD SCIENCE, 2018, 39(6): 57-62.
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[15] |
DENG Jianchao, DING Junwei, YANG Xianqing, LI Laihao, HU Xiao, WU Yanyan, CHEN Shengjun, YANG Shaoling, ZHAO Qingzhi.
Distribution and Metabolism Patterns of Sulfamethoxazole and Sulfadiazine in Yellow Grouper (Epinephelus awoara) Tissues
[J]. FOOD SCIENCE, 2018, 39(4): 301-306.
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