[1] |
XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo.
Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry
[J]. FOOD SCIENCE, 2021, 42(16): 267-272.
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[2] |
GU Mei, ZHENG Nan, LIU Huimin, MENG Lu, ZHAO Shancang, DONG Yanjie, SU Chuanyou, ZHAO Huifen, LI Songli, WANG Jiaqi.
A Comparison of China’s Previous and Current National Standards for Raw Milk with Respect to Major Quality Indexes
[J]. FOOD SCIENCE, 2019, 40(7): 320-327.
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[3] |
CHENG Kaili, HU Zhihe, ZHANG Qiuyue, JI Yu, WANG Shuai, WU Weijie, ZHAO Xufei, JIA Lingyun.
Comparison of Enzymatic Characteristics of Lactases from Different Sources and Their Application in Lactose-Free Raw Milk Processing
[J]. FOOD SCIENCE, 2019, 40(22): 167-176.
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[4] |
CHAI Xiaoling, HAO Yaru, LI Shuguo.
Rapid Electrochemical Determination of Furan in Food
[J]. FOOD SCIENCE, 2019, 40(16): 256-260.
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[5] |
SU Chuanyou, ZHENG Nan, LI Songli, QU Xueyin, ZHOU Xuewei, ZHAO Huifen, DU Bingyao, WANG Jiaqi.
A Review of the Literature on the Effect of Somatic Cell Count in Raw Milk on the Quality and Safety of Milk
[J]. FOOD SCIENCE, 2018, 39(23): 299-305.
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[6] |
TIAN Huaixiang, HE Yujie, ZHOU Xingxin, ZHENG Xiaoping, HE Yabin, YU Haiyan, CHEN Chen.
High-Throughput Screening of Veterinary Drug Residues in Raw Milk by HPLC-TOF-MS/MS
[J]. FOOD SCIENCE, 2018, 39(22): 295-304.
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[7] |
HOU Sihan, PEI Longying, CHEN Jiluan.
Effect of Ultra-High Pressure Treatment on Enzymatic Activities and Aroma Compounds in Hami Melon Juice
[J]. FOOD SCIENCE, 2018, 39(22): 202-206.
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[8] |
YU Guoping, CHEN Yuan, YAO Yuxiu, FAN Meijing, LIU Peng, DONG Liangwei.
Application of Illumina MiSeq High-Throughput Sequencing Technique to Analyze Bacterial Distribution in Raw Milk
[J]. FOOD SCIENCE, 2018, 39(16): 186-191.
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[9] |
LIU Ye, GE Liqin, WANG Yuanxing.
Principal Component Analysis of Volatile Compounds in Different Grades of Lu Mountain Clouds-Mist Tea from Three Regions
[J]. FOOD SCIENCE, 2018, 39(10): 206-214.
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[10] |
GAO Hongli, TANG Zhe, CAO Li, LI Zhaozhou, LI Daomin, LI Songbiao, HOU Yuze.
Detection of Nitrite in Soy Sauce Using a Prussian Blue/Graphene Modified Electrode
[J]. FOOD SCIENCE, 2017, 38(4): 255-259.
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[11] |
YA Yu, JIANG Cuiwen, LI Tao, TANG Li, NING Dejiao, YAN Feiyan, XIE Liping.
Highly Sensitive Determination of Capsaicin Based on Nitrogen-Doped Graphene Oxide Modified Carbon Paste Electrode
[J]. FOOD SCIENCE, 2017, 38(22): 211-215.
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[12] |
ZHU Yongqing, LI Ke, YUAN Huaiyu, XU Rui, LI Huajia.
Analysis of Volatile Compounds in Developing Leaves of “Bashanhong” Toona sinensis
[J]. FOOD SCIENCE, 2016, 37(24): 118-123.
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[13] |
HU Haiyang, CHEN Hongyan*.
Electrochemical Method for the Determination of Rutin in Buckwheat Tea
[J]. FOOD SCIENCE, 2015, 36(8): 115-119.
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[14] |
ZHENG Jie1,2, JIANG Dong1, ZHANG Yaohai1,3,4, JIAO Bining1,2,3,4,5,6,*, PANG Junxiao1,3,4.
Comparative Analysis of Volatile Components of Major Varieties of Kumquat (Fortunella Swing) in China
[J]. FOOD SCIENCE, 2015, 36(6): 145-150.
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[15] |
XU Jiani1, ZHANG Jianfei2, YUAN Ya1, YANG Xiaolan1, MING Jian1,3,*.
Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus
[J]. FOOD SCIENCE, 2015, 36(4): 86-91.
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