[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] |
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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[3] |
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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[4] |
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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[5] |
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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[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] |
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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[8] |
YANG Yukun, YANG Wenfei, CHANG Yuanyuan, GUO Yuanyuan, ZHAI Doudou, WANG Jin, WANG Xinghua.
Effects of Selenium on Antioxidant Activity of Saccharomyces cerevisiae under Cadmium Stress
[J]. FOOD SCIENCE, 2018, 39(22): 129-134.
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[9] |
HE Qiang, Lü Qian, WU Yue, LIN Qinlu, JIA Hongling, NING Yali.
Effects of (-)-Epigallocatechin-3-gallate on Intestinal Absorption and Transport of the Pollutant Cadmium in Cooked Rice
[J]. FOOD SCIENCE, 2018, 39(21): 129-134.
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[10] |
HUANG Fang, LIU Wenhui, WU Yi, YAN Yali, RUAN Zheng.
Chlorogenic Acid Attenuates Cadmium-Induced Intestinal Injury in Rats
[J]. FOOD SCIENCE, 2018, 39(17): 187-191.
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[11] |
BAI Weibin, LI Xia, ZHU Cuijuan, HU Yunfeng, JIAO Rui, JIANG Xinwei, SUN Jianxia.
Progress in Understanding the Molecular Mechanism of Nutrition Intervention of Flavonoids on Cadmium Toxicity
[J]. FOOD SCIENCE, 2017, 38(3): 245-253.
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[12] |
ZHANG Wen, WU Guanghong, LU Yuanling, YU Xiaoyu, SHAO Junjie, ZHANG Meiqin.
Dietary Exposure and Risk Assessment of Cadmium from Crayfish (Procambarus clarkia) in Jiangsu Province
[J]. FOOD SCIENCE, 2017, 38(23): 201-206.
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[13] |
HU Jing, SUN Junshe, TAN Xiaoyan, HU Shaofeng, QIN Zifang, NING Huijuan, ZHANG Xiuqing.
Removal of Cadmium from Lentinus edodes Using Citric Acid: Optimization of Processing Conditions Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(14): 181-186.
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[14] |
WANG Yanan, WANG Xiaofei, NIU Linlin, LEI Zhuang, ZHANG Haitang, WANG Ziliang.
Establishment and Preliminary Application of Colloidal Gold Immunochromatography for Detecting Heavy Metal Cadmium Ion in Foods
[J]. FOOD SCIENCE, 2016, 37(18): 152-158.
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[15] |
ZHANG Jianhui, ZHANG Jihong, ZHANG Li, DAI Xuan, YUAN Fengjun.
Comparative Study of Uncertainty Evaluation for the Determination of Cadmium Content in Rice by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and Graphite Furnace Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2016, 37(18): 185-189.
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