[1] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
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[2] |
XU Leyi, ZHANG Liyuan, GUO Yuhuan, YAN Jiawei, CHEN Hongmei, HE Xusheng, HE Ling.
Effect of Sorbate and Calcium Stress on Inducing Resistance to Gray Mold in Sweet Cherry
[J]. FOOD SCIENCE, 2018, 39(15): 219-224.
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[3] |
LIU Chenghua, LI Shun, ZHANG Yawei, LIU Shixin, HUANG Xiaochuang, CHEN Dongdong, PENG Zengqi.
Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing
[J]. FOOD SCIENCE, 2018, 39(1): 91-98.
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[4] |
GUO Donghua, ZHAO Caiping, ZHANG Jing, HE Huiqiang, BAI Hong, SHI Pei, LIU Hangkong, FAN Chonghui.
Effects of Different Potassium Fertilizer Rates on Volatiles of “Chongyanghong” Peach Fruit
[J]. FOOD SCIENCE, 2016, 37(2): 109-114.
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[5] |
WU Yanyan, QIAN Xixi, LI Laihao, DENG Jianchao, YANG Xianqing, CHEN Shengjun, LIN Wanling.
Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish
[J]. FOOD SCIENCE, 2016, 37(18): 190-196.
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[6] |
SUN Zhonglei, XU Yi, LI Yu.
Rapid Determination of Salt Content in Pickled Mustard Tuber by Multiple Electrodes
[J]. FOOD SCIENCE, 2015, 36(24): 164-167.
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[7] |
WANG Jing, CAO Xuetao, LIN Xiangdong*.
Color Stabilization of Tilapia Fillets by Non-Carbon Monoxide Treatment
[J]. FOOD SCIENCE, 2015, 36(10): 23-27.
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[8] |
WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*.
Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products
[J]. FOOD SCIENCE, 2014, 35(1): 39-43.
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[9] |
ZHANG Yong-qin,ZHANG Jie,CHANG Hai-yan,ZHANG Kun,LIU Zheng-dong,LUO Cai-hua,MOU Xiao-feng.
A Novel Sensitive Assay for Chitosanolytic Enzyme Activity and Its Comparison with Two Others
[J]. FOOD SCIENCE, 2013, 34(9): 277-281.
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[10] |
XIE Jian-ying,DENG Jing-ying.
Kinetic Spectrophotometric Determination of Trace Copper in Tea Based on Inhibited Fading of Bromophenol Blue
[J]. FOOD SCIENCE, 2013, 34(16): 210-213.
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[11] |
LIYong-mei,LIRen-yu,SHIPeng-fei.
Determination of Iodine in Food by Resonance Light Scattering Method
[J]. FOOD SCIENCE, 2012, 33(8): 151-154.
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[12] |
GAO xiang-yang.
Rapid Determination of Residual Chlorpyrifos in Vegetables by Resonance Light Scattering Method
[J]. FOOD SCIENCE, 2012, 33(22): 238-241.
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[13] |
WANG Shan,WEI Jiang-mian,GAO Xiang-yang.
Rapid Determination of Chlorine Ion in Pickles by Direct Reading Method
[J]. FOOD SCIENCE, 2012, 33(12): 264-267.
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[14] |
JIANG Xiao-tong,CHEN Guo-song,JIANG Ling-ling,ZHAO Yan-.
Simultaneous HPLC Determination of 6 Sweeteners
[J]. FOOD SCIENCE, 2011, 32(6 ): 165-168.
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[15] |
WU Ling,SUN Jing,LE Li-qiang,MA Mei-hu.
Effect of Potassium Chloride as Partial Sodium Chloride Substitution in Salted Duck Eggs
[J]. FOOD SCIENCE, 2011, 32(13): 5-10.
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