| [1] |
LIN Ruirong, YUAN Hongfei, ZHONG Xiaoqing, TANG Shengchun, WU Juanjuan, GUO Zebin.
Effects of Different Cooking Processes on Nutrients and Flavor Substances of Fotiaoqiang, Steamed Abalone with Shark’s Fin and Fish Maw in Broth
[J]. FOOD SCIENCE, 2023, 44(4): 240-246.
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| [2] |
LIU Rong, LIU Yuxi, ZHANG Yuying, XIN Ran, ZHENG Jianyi, QIN Lei.
Metabonomics Revealed Differences in Flavor and Nutrient Composition in Different Tissues of Scallop (Patinopecten yessoensis)
[J]. FOOD SCIENCE, 2022, 43(20): 289-295.
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| [3] |
WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun.
Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 254-262.
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| [4] |
DING Ting, LI Yong.
Promoting Effect and Mechanism of Exogenous Nucleotides on the Growth of Lactobacillus casei Q1
[J]. FOOD SCIENCE, 2021, 42(22): 201-207.
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| [5] |
YANG Lutong, YU Miao, GUO Zhiheng, TIAN Fang, MAO Yingyi, CAI Xiaokun, Philip HASELBERGER, ZHAO Yanrong, XIE Lin.
Determination of Total Nucleotide Contents in Breast Milk and Cow Milk by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(20): 216-221.
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| [6] |
MEI Kalin, XUAN Shifen, TAN Beibei, ZHANG Jinjie, LOU Qiaoming, LU Jiafang, YANG Wenge.
Effects of Electron Beam Irradiation on Nutritional and Taste Components of Ovalipes punctatus Meat
[J]. FOOD SCIENCE, 2019, 40(8): 169-174.
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| [7] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
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| [8] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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| [9] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
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| [10] |
ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei.
Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
[J]. FOOD SCIENCE, 2019, 40(8): 202-207.
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| [11] |
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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| [12] |
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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| [13] |
WANG Qing, CHEN Shunsheng,.
Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish
[J]. FOOD SCIENCE, 2019, 40(2): 171-179.
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| [14] |
LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong.
Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD)
[J]. FOOD SCIENCE, 2019, 40(2): 200-207.
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| [15] |
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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