[1] |
FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,.
Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 303-307.
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[2] |
DUAN Yufei, WANG Qiaohua.
Optimization of a Predictive Model for Rapid Detection of Egg Freshness Using Visible Near-Infrared Spectra Based on Combination of Feature Selection and Feature Extraction
[J]. FOOD SCIENCE, 2020, 41(12): 273-278.
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[3] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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[4] |
CHEN Tong, CHEN Xinyu, GU Hang, LU Daoli, CHEN Bin.
Detection of Adulterated Camellia Oil Using Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 275-279.
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[5] |
YAO Yingzheng, DONG Ling, LIANG Qiang, LI Jian, LI Pu, ZHU Yu, ZHOU Qi.
Effects of Degumming and Deacidification on Volatile Composition of Rapeseed Oil
[J]. FOOD SCIENCE, 2019, 40(6): 247-252.
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[6] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
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[7] |
TAN Yezi, ZHOU Guanghong, XU Xinglian, LIU Yuan, LI Chunbao, ZHANG Danni.
Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams
[J]. FOOD SCIENCE, 2019, 40(16): 185-192.
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[8] |
ZOU Guangyu, WANG Wanzhang, WANG Miaosen, XIAO Yanzhong, ZHANG Hongmei.
Quality Detection of Xinyang Maojian Tea Using Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2019, 40(10): 279-284.
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[9] |
LU Baoxin, MA Nan, WANG Xia, ZHANG Dongjie.
Tracing the Geographical Origin of Soybeans Based on Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analysis of Mineral Elements
[J]. FOOD SCIENCE, 2018, 39(8): 288-294.
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[10] |
GAO Yuan, WANG Meng, WANG Yao, Lü Xiaoling, FENG Xiaoyuan.
Characterization of Free, Conjugated, and Bound Phenolic Acids in Ten Vegetables and Vegetable Products
[J]. FOOD SCIENCE, 2018, 39(24): 189-194.
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[11] |
SHI Ting, CHEN Qian, YAN Xiaoli, ZHU Mengting, CHEN Yi, XIE Mingyong.
1H NMR Spectroscopy Combined with Chemometrics for the Rapid Detection of Adulterated Camellia Oil (Camellia oleifera Abel.)
[J]. FOOD SCIENCE, 2018, 39(22): 241-248.
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[12] |
CAI Tianjiao, WANG Ruizhen, WEI Junhui, XUE Yuan, LEI Hongjie, XU Huaide.
Protective Effects of Betulinic Acid and Total Triterpenic Acids from Red Jujubes on Alcoholic Liver Injury in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 191-195.
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[13] |
XI Jiapei, ZHAN Ping, TIAN Honglei, WANG Peng, GENG Qiuyue, WANG Yongxiao, ZHANG Fang, JI Yunyun.
Comparison of Different Extraction Fibers for Analysis of Characteristic Aroma Compounds in Xinjiang Roasted Lamb by SPME-GC-MS and PCA
[J]. FOOD SCIENCE, 2018, 39(10): 234-241.
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[14] |
SHAO Peilan, XU Ming, GUO Xiaodan, ZHENG Anran, ZHOU Huapei, LI Wantao.
Protective Effect of Chinese Red Jujube Pigment on Vascular Endothelial Cell Injury Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2017, 38(9): 173-178.
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[15] |
XIE Yuejie, WANG Zhongming, WANG Qiang, ZHANG Zhongming, XIONG Zhengwei, WU Hongbin.
Assessment of the Differences in Physical, Chemical and Phytochemical Properties of Different Blueberry Cultivars Harvested at Different Dates Using Principal Component Analysis
[J]. FOOD SCIENCE, 2017, 38(23): 94-99.
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