[1] |
ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie.
Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou
[J]. FOOD SCIENCE, 2021, 42(8): 299-304.
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[2] |
WANG Yanhong, WU Xiaomin, ZHU Yanping, ZHAO Dan, LI Yueru.
Development of a Validated UPLC Method for Simultaneous Analyses of 20 Ginsenosides in Various Processed Ginseng Products
[J]. FOOD SCIENCE, 2019, 40(6): 253-260.
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[3] |
YU Huichun, WANG Runbo, YIN Yong, LIU Yunhong.
Detection of Polysaccharides and Total Sugar in Chinese Wolfbery Based on Hyperspectral Imaging in Different Wavebands
[J]. FOOD SCIENCE, 2017, 38(8): 191-197.
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[4] |
SUN Jun , TANG Kai , MAO Hanping , ZHANG Xiaodong , WU Xiaohong , GAO Hongyan.
Hyperspectral Detection of Moisture Content in Rice Based on MEA-BP Neural Network
[J]. FOOD SCIENCE, 2017, 38(10): 272-276.
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[5] |
WANG Changxi, YUE Lili, XU Haiyan, Uneer, HUANG Yan, ZHANG Haipeng, GAO Jie, MA Chaomei.
Simultaneous Quantification of 7 Components in Different Parts of Punica granatum Fruits Using Ultra-High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UPLC-QQQMS)
[J]. FOOD SCIENCE, 2016, 37(4): 139-143.
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[6] |
YU Huichun, PENG Panpan, YIN Yong.
Predictive Models for the Detection of Zearalenone and Aflatoxin B1 Contents in Moldy Corn with Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(20): 203-208.
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[7] |
LIU Aili, SHEN Yan, GONG Huige, LI Jingjing.
Determination of Trace Elements in Tea from Taishun County by ICP-AES with Microwave Digestion
[J]. FOOD SCIENCE, 2015, 36(24): 186-189.
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[8] |
YU Junxiang, SUN Nanyao, WANG Guangran, HU Xiaobo, XIE Mingyong.
Advances in Bioavailability of Amino Acid-Microelement Chelates
[J]. FOOD SCIENCE, 2015, 36(23): 367-371.
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[9] |
DAI Fangfang1, ZHOU Yao1, MA Liang1,2,3,*, GUO Xuexia4, ZHANG Yuhao1,2,5.
Fabrication and Application of Electropolymerized Molecularly Imprinted Film for 3-Phenoxybenzoic Acid Detection
[J]. FOOD SCIENCE, 2015, 36(20): 232-238.
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[10] |
SHI Wei, LIU Huaqing, XIANG Yonggang*, LI Shengqing, CHEN Hao.
Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice
[J]. FOOD SCIENCE, 2015, 36(16): 137-140.
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[11] |
YE Ri-gui 1, GAO Jie 1, WANG Bing 1, LI Er-hu1, ZHANG Yan1, JIANG Fei1, CAO Rui1, HATTORI Masao2, WANG Shi-ming3, MA Chao-mei1,*.
Simultaneous Quantification and Comparison of 8 Components in Different Parts of Glycyrrhiza uralensis Using Ultra-High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(20): 242-247.
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[12] |
JIALIEXI·Manafu1, DENA·Turehan2, LI Jun-fang1.
Optimization of Extraction Parameters and Simultaneous Determination of Free Amino Acids in Milk Powder
[J]. FOOD SCIENCE, 2014, 35(20): 93-97.
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[13] |
LI Zhong-chao1,2.
Simultaneous Determination of Veterinary Drug Residues in Aquatic Products by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS-MS)
[J]. FOOD SCIENCE, 2014, 35(16): 217-221.
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[14] |
LU Hong-fa1,ZHENG Shan-jian1,FANG Mei-juan1,PAN Li-xin1,CHEN Shu-fen2.
Identification of Species and Nutritional Analysis of Alpine Thin-shelled Cipangopaludina from Qingyuan County, Zhejiang Province
[J]. FOOD SCIENCE, 2013, 34(17): 309-312.
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[15] |
AI Yi,WEN Yong-li,FU Chang-xiu,MA Ding-hui,FENG Zheng-ping,LI Qiang,LUO Guang-rong,LI Shan-rong,MA Ji-gang.
Analysis of Muscle Trace Elements, Fatty Acid Composition and Color Parameters of Jinchuan Multi-Vertebrate Yak
[J]. FOOD SCIENCE, 2013, 34(16): 251-256.
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