[1] |
WANG Suli, GUO Zhenfu, GENG Lili.
Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil
[J]. FOOD SCIENCE, 2021, 42(8): 277-282.
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[2] |
YANG Yufei, LIU Cuiling, WU Jingzhu, SUN Xiaorong.
Terahertz Spectroscopy for Non-destructive Identification of Quality Change of Edible Oils during Storage
[J]. FOOD SCIENCE, 2021, 42(12): 248-254.
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[3] |
MENG Weiyi, GU Jin, JIANG Rui, ZHANG Qing, ZHAO Wentao, MA Yanhong, ZHAO Yixin, LI Yingying, GUO Wenping.
High-Throughput Detection of Three Types of Contaminants in Edible Oils by Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 300-306.
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[4] |
CHEN Jia, YU Xiuzhu, LIU Xiaoli, XU Lirong, LI Mengjun, HUYAN Zongyao.
A Review of the Application of Fourier Transform Infrared Spectroscopy for Quality and Safety Analysis of Edible Oils
[J]. FOOD SCIENCE, 2018, 39(7): 270-277.
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[5] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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[6] |
LI Peng, SHAO Zhiying, XIA Ji, HU Qiuhui, FANG Yong.
Determination of Cadmium in Edible Oils by ICP-MS after Extraction Induced by Emulsion Breaking
[J]. FOOD SCIENCE, 2018, 39(24): 284-288.
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[7] |
ZHAO Zewei, DING Zhuhong, XU Peizhen, GU Yuanting, DING Xiaojuan.
Change of Flavor Compounds in Coix Seed Beverage during Storage Analyzed by SPME-GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2018, 39(14): 276-281.
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[8] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, WANG Shengpeng, TENG Jing, GAO Shiwei, WANG Xueping, YE Fei, ZHENG Lin.
Analysis of Aroma Components in Qingzhuan Dark Tea
[J]. FOOD SCIENCE, 2017, 38(8): 164-170.
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[9] |
WANG Zhendong, WANG Yanqing, ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai,.
Construction of Evaluation Model for Characteristic Flavor Intensity of Lamb Meat Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2017, 38(22): 162-168.
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[10] |
LI Yiwen, CHEN Qian, ZHANG Peng, LI Jing, ZHANG Rui, YU Xiuzhu.
Rapid Fourier Transform Infrared Spectroscopic (FTIR) Determination of Carbonyl Value in Edible Oils Using Polyethylene Film
[J]. FOOD SCIENCE, 2016, 37(8): 226-230.
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[11] |
TIAN Wen, PEI Fei, WEN Liang, WANG Jie, HU Antuo, YANG Wenjian, FANG Yong, CHEN Meijun, CHEN Yu, HU Qiuhui.
Screening and Risk Assessment of Organic Pollutants in Edible Oils
[J]. FOOD SCIENCE, 2016, 37(24): 203-208.
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[12] |
ZHANG Yan, GAO Wei, TAN Guobin1, MAI Zebin.
Rapid Detection of Five Common Ethyl Esters in Liquor Using On-line Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 180-184.
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[13] |
HU Guoliang, XU Lirong, XU Shenglu, YU Xiuzhu, ZHANG Rui.
Discrimination Analysis of Edible Oil Oxidation Based on Electronic Nose Technique
[J]. FOOD SCIENCE, 2016, 37(20): 141-145.
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[14] |
SUN Jing, ZHANG Ji, ZHAO Yanli, WANG Yuanzhong.
Determination of Mineral Elements of Wild Wolfiporia extensa Collected from Yunnan by ICP-MS
[J]. FOOD SCIENCE, 2016, 37(14): 68-73.
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[15] |
QIU Zhijun, YUAN Jiangfeng, ZHANG Guoqing, LIU Shengnan.
Antioxidant Activity of Forsythin and Forsythiaside A from Forsythia suspensa Leaves on Edible Oils
[J]. FOOD SCIENCE, 2015, 36(17): 39-42.
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