[1] |
WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao.
Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium
[J]. FOOD SCIENCE, 2021, 42(5): 169-176.
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[2] |
LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin.
Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
[J]. FOOD SCIENCE, 2021, 42(12): 52-59.
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[3] |
PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui.
Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide
[J]. FOOD SCIENCE, 2021, 42(1): 1-7.
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[4] |
HAO Rili, LI Dapeng.
Recent Progress in Understanding the Protective Effect of Phenolics against Cadmium-Induced Liver Injury
[J]. FOOD SCIENCE, 2020, 41(9): 254-262.
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[5] |
ZHAO Yanfang, KANG Xuming, NING Jinsong, ZHAI Yuxiu, SHANG Derong, DING Haiyan, SHENG Xiaofeng.
Speciation and Distribution Characteristics of Cadmium and Arsenic in the Edible Tissues of Oratosquilla oratoria
[J]. FOOD SCIENCE, 2020, 41(8): 282-287.
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[6] |
TANG Chenpeng, Lü Feng, WANG Ronglin.
Structural Characterization and Hypoglycemic Activity in Vitro of Ulva pertusa Polysaccharides-Zinc Complex
[J]. FOOD SCIENCE, 2020, 41(7): 52-58.
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[7] |
WANG Hui, WU Min, ZHAO Yujie, GU Xiaolian, ZHANG Xinli, CHANG Chao, WU Jin’e.
Preparation and Antibacterial and Physical Properties of Antibacterial Membrane Containing Zinc and ε-Polylysine
[J]. FOOD SCIENCE, 2020, 41(5): 223-229.
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[8] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[9] |
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao.
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
[J]. FOOD SCIENCE, 2020, 41(2): 50-57.
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[10] |
WANG Yuqi, ZHANG Ruchun, ZHANG Xin, YU Changhua, HAN Fujiang, ZHANG Hongwei, YU Dianyu.
Preparing Zinc Enriched Rice by Extruding Broken Rice
[J]. FOOD SCIENCE, 2019, 40(4): 279-285.
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[11] |
AN Feiyu, WU Junrui, LIU Yiming, SUN Xueting, ZHU Xinyuan, WEI Lili, WU Rina.
Effects of Soil Environment on Bacterial Community Succession during Preparation of Naturally Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(22): 96-102.
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[12] |
LIU Beibei , CAO Lin.
Quantum Dot-Based Assay for Rapid Simultaneous Detection of Lead and Cadmium
[J]. FOOD SCIENCE, 2019, 40(18): 335-341.
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[13] |
LAN Xiuhua, XIE Liyuan, XU Yingyin, PENG Weihong, GAN Bingcheng.
Comprehensive Evaluation of Volatile Substances and Quality Differences of Morchella importuna Samples
[J]. FOOD SCIENCE, 2019, 40(14): 270-275.
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[14] |
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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[15] |
HONG Sihui, SHE Yongxin, ZHANG Chao, CAO Xiaolin, ZHENG Lufei,WANG Shanshan, JIN Maojun, SHAO Hua, JIN Fen, LAO Shuibing, YAN Feiyan, WANG Jing.
Simultaneous Detection and Degradation of Pyraclostrobin and Cymoxanil in Cucumber and Soil
[J]. FOOD SCIENCE, 2018, 39(8): 262-266.
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