[1] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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[2] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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[3] |
ZHANG Hao, JIANG Xiaohong, HUO Zongli.
Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up
[J]. FOOD SCIENCE, 2021, 42(12): 315-321.
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[4] |
HUANG Huina, LIU Yulan, YANG Zhengguang, WANG Jiandong, WANG Yuehua.
Removal of 3-Monochloro-1,2-propanediol Esters and Glycidyl Esters from Corn Oil by Molecular Distillation
[J]. FOOD SCIENCE, 2020, 41(20): 41-45.
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[5] |
LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao.
Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus
[J]. FOOD SCIENCE, 2020, 41(14): 124-130.
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[6] |
CHEN Yuwei, WANG Lei, WU Yongning, GONG Zhiyong.
Optimization of Removal of Cadmium from Rice Flour by Water Soaking and Its Effect on Quality
[J]. FOOD SCIENCE, 2019, 40(10): 272-278.
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[7] |
WANG Tingting, WU Yanchao, LI Huijing.
Progress in Heavy Metal Removal from Seafood
[J]. FOOD SCIENCE, 2018, 39(19): 266-272.
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[8] |
GU Xinxi, LU Haiqiang, LIU Yajuan, CHEN Saijuan, GU Zilin, MENG Xiangchen, CHEN Baojiang.
Identification, Properties and Carbohydrate?Active Eenzymes (CAZymes) Expression Analysis of a Thermophilic Fungal Strain Producing Tannase
[J]. FOOD SCIENCE, 2018, 39(18): 88-93.
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[9] |
HAN Chunran, ZHANG Jiacheng, WANG Xin, NA Zhiguo, DAI Chuanrong, WANG Jianing, XIE Jingnan.
Tannase Immobilization and Its Effect on Reducing Oral Staining of Lonicera edulis Turcz Juice
[J]. FOOD SCIENCE, 2018, 39(16): 118-125.
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[10] |
ZHANG Shuai, CAO Yong, LIANG Xiaoying, LIN Wanru.
Purification and Enzymatic Properties of Tannase from Aspergillus niger N5-5
[J]. FOOD SCIENCE, 2017, 38(6): 142-146.
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[11] |
ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, BAI Ruihua, CAI Hanjiang.
Identification of Bitter and Astringent Components in Ma Bamboo Shoots and Their Relationship with Taste by Sensory Evaluation
[J]. FOOD SCIENCE, 2017, 38(5): 167-173.
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[12] |
GE Na, PENG Bangzhu, XU Xiaoyun, PAN Siyi.
Optimization of Adsorption Removal of Alternaria Mycotoxin TeA from Citrus Juice by Inactive Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2017, 38(14): 256-262.
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[13] |
WANG Linwei, OUYANG Zhen, ZHANG Bijuan, YANG Qian, WANG Dujun, YU Yifan, ZHANG Jie, MA Qing.
Deproteinization and Structural Analysis of Polysaccharides from Dendrobium officinale Kimura et Migo Grown in Huoshan
[J]. FOOD SCIENCE, 2017, 38(12): 164-170.
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[14] |
ZHU Zhiyong, ZHAO Yanqiao, LI Jianying, YU Xiaomeng.
Optimized Preparation of Emulsion Liquid Membrane and Its Application in Purification of Wood Vinegar
[J]. FOOD SCIENCE, 2017, 38(12): 184-189.
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[15] |
MA Huanhuan, BAI Fengling, LI Jianrong.
Removal of Heavy Metals from Foods by Lactic Acid Bacteria Biosorption: A Review
[J]. FOOD SCIENCE, 2017, 38(11): 301-307.
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