| [1] |
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen.
Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 131-138.
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| [2] |
LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen.
Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation
[J]. FOOD SCIENCE, 2020, 41(2): 141-147.
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| [3] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
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| [4] |
XIONG Fengjiao, MA Lizhen, WANG Yang, LIANG Liya, YANG Hua, LI Shuangyan.
Effects of Oils on the Formation of N-Nitrosamines in Model Nitrosation System
[J]. FOOD SCIENCE, 2018, 39(18): 21-28.
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| [5] |
WANG Qian, LI Lu, WANG Jiayi, ZHANG Juan, WANG Yuanyifei, DING Wu.
Rapid Detection of Ningxia Small-Tailed Han Sheep Meat Adulterated with Duck by Electronic Nose Combined with GC-MS
[J]. FOOD SCIENCE, 2017, 38(20): 222-228.
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| [6] |
FENG Yajing, ZHANG Zhiye, LI Shuguo.
Electrochemical Analysis for Rapid Determination of Benzo(a)pyrene in Barbecued Foods
[J]. FOOD SCIENCE, 2017, 38(16): 205-209.
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| [7] |
CAI Lufeng, LI Na, DU Sha, TAN Ya, LI Ke, WANG Yuanliang.
Progress in Hazards, Synthesis and Inhibition of N-Nitroso Compounds in Vitro and in Vivo
[J]. FOOD SCIENCE, 2016, 37(5): 271-277.
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| [8] |
CAI Lufeng， LI Na, DU Sha, TAN Ya, LI Ke, WANG Yuanliang,.
Determination of Nine N-Nitroso Compounds in Meat Products by Solid Phase Extraction Purification and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(12): 217-221.
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| [9] |
WEI Yanling1,2, TANG Jing2, WANG Jian2, WANG Yongli2, ZHANG Jianhao2,*.
Inhibitory Effect of Ferulic Acid as on Biogenic Amines and N-Nitrosamine in Dry-Cured Perch
[J]. FOOD SCIENCE, 2015, 36(8): 266-273.
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| [10] |
Lü Shi-dong, MENG Qing-xiong, XU Yong-quan, LIU Shun-hang.
Recent Progress in Aroma Analysis Methods and Aroma Active Compounds in Pu-erh Tea
[J]. FOOD SCIENCE, 2014, 35(11): 292-298.
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| [11] |
LI Ling1,2，XIA Tian-lan1，XU Xing-lian1,*，ZHOU Guang-hong1.
Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System
[J]. FOOD SCIENCE, 2013, 34(5): 284-288.
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| [12] |
LIU Jing1,2，WANG Ying-yao1,*，DUAN Zhang-qun1，ZHANG Hui2，WANG Li2，WEI Cui-ping1，LUAN Xia1.
Formation Pathways and Detection Methods of Chlorine Propanol Esters in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2013, 34(21): 375-378.
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| [13] |
.
Optimization of Ultrasonic-assisted Extraction of Total Falconoids from Malus hupehensis by Response Surface Method
[J]. FOOD SCIENCE, 2013, 34(2): 143-147.
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| [14] |
LI Ling，XU Xing-lian，ZHOU Guang-hong.
Determination of Nine Volatile N-nitrosamines by Gas Chromatography Mass Spectrometry in Traditional Chinese Sausage
[J]. FOOD SCIENCE, 2013, 34(14): 241-244.
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| [15] |
DAI Xi-mo，XIONG Zi-wen，LUO Li-ping.
Response Surface Methodology for Optimization of Ultrasound-Assisted Extraction and Antioxidant Evaluation of Polysaccharides from Artemisia lavandulaefolia Leaves and Stems
[J]. FOOD SCIENCE, 2011, 32(8): 93-97.
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