| [1] |
LI Haoze, SHI Lili, CAO Xueli, HAN Tian, PEI Hairun.
Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products
[J]. FOOD SCIENCE, 2021, 42(18): 254-260.
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| [2] |
LIU Jiayi, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua.
Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicida
[J]. FOOD SCIENCE, 2021, 42(17): 27-33.
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| [3] |
MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong.
Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms
[J]. FOOD SCIENCE, 2021, 42(17): 307-316.
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| [4] |
SUN Tianmei, LIU Yangtai, WANG Xiang, DONG Xiaolu, LIU Hong, LI Hongmei, DONG Qingli.
Censored Data Analysis in Estimation of Foodborne Pathogen Contamination: A Review
[J]. FOOD SCIENCE, 2021, 42(17): 325-332.
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| [5] |
WANG Xiaoyi, WANG Zhenni, KONG Jianlei, JIN Xuebo, SU Tingli, BAI Yuting.
Risk Assessment of Hazardous Materials in Grain Supply Chain Based on Frequent Pattern Growth Combined with Self-Organizing Maps (FPG-SOM)
[J]. FOOD SCIENCE, 2020, 41(9): 15-22.
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| [6] |
XU Mingfang, YUE Tian, FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SHEN Linyan, SUN Yong.
Simultaneous Determination of Pb, As, and Cd in White Hypsizygus marmoreus by Microwave Digestion-Inductively Coupled Plasma-Mass Spectrometry and Health Risk Assessment
[J]. FOOD SCIENCE, 2020, 41(24): 333-339.
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| [7] |
WANG Xiaoyi, CHEN Qian, ZHAO Zhiyao, XIONG Ke, SHI Ce, PEI Penggang.
A Risk Assessment Method for Total Bacterial Count in Wheat during Storage Based on Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(23): 166-171.
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| [8] |
WANG Feifei, WU Haoyi, LIN Chen, ZHANG Yan, FU Linglin, WANG Yanbo.
Advances in Foodborne Microbial Biofilm Control Based on Bacteria Quorum Quenching
[J]. FOOD SCIENCE, 2020, 41(19): 290-295.
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| [9] |
ZHU Yaolei, HOU Hongman, ZHANG Gongliang, HAO Hongshun.
Regulation of Quorum Sensing on Biofilm Formation and Swimming Motility in Hafnia alvei
[J]. FOOD SCIENCE, 2020, 41(14): 169-174.
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| [10] |
XIAO Mengyuan, WU Ruiyun, TAN Chunming, LI Pinglan.
Recent Advances in Understanding the Role of Quorum Sensing System and Quorum Sensing Inhibitors in Regulating Bacterial Biofilm Formation
[J]. FOOD SCIENCE, 2020, 41(13): 227-234.
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| [11] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Analysis of Element Content Characteristics and Risk Assessment of Boletus edulis from Different Geographical Origins in Yunnan Province
[J]. FOOD SCIENCE, 2020, 41(12): 279-284.
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| [12] |
LI Xiaobei, ZHAO Xiaoyan, LIU Haiyan, ZHOU Changyan, FAN Tingting, ZHANG Yanmei.
Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(12): 298-304.
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| [13] |
TONG Jixu, ZHU Zhiqiang, QIAN Yongzhong.
SO2 Residue and Potential Dietary Health Risk Assessment in Grapes under Different Storage Conditions
[J]. FOOD SCIENCE, 2020, 41(1): 163-167.
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| [14] |
LI Tingting, GAO Nana, YU Haifeng, GUO Jingwen, WANG Dangfeng, LI Jianrong, HUANG Jianlian.
Quorum Sensing Signal Molecule Production and Biofilm Formation in Serratia marcescens When Co-cultured with Hafnia alvei
[J]. FOOD SCIENCE, 2019, 40(6): 128-135.
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| [15] |
JIANG Zhumao, AI Chunmei, WANG Yeru, DONG Qingli, LIU Donghong, DING Tian.
Risk Assessment of Antibiotic-Resistant Bacteria in Foods: A Review
[J]. FOOD SCIENCE, 2019, 40(5): 282-288.
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