[1] |
WANG Ya,, GAO Hongbo, SUI Haixia, QIU Kai, ZHONG Qiding, Lü Xiaoling.
Simultaneous Determination of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Infant Formula Powder by Isotope Internal Standard-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 262-267.
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[2] |
LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang.
Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste
[J]. FOOD SCIENCE, 2020, 41(2): 259-266.
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[3] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
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[4] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
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[5] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Formation Characteristics of Escherichia coli and Control Measures: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 307-313.
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[6] |
JU Yanlun, YU Hang, LIU Min, ZHAO Xianfang, YUE Xiaofeng, FANG Yulin.
Effect of Oak Extracts on the Quality of Chardonnay and Cabernet Sauvignon (Vitis vinifera L.) Grape Berries
[J]. FOOD SCIENCE, 2018, 39(3): 62-68.
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[7] |
NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui.
Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 269-274.
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[8] |
WANG Guangqiang, YU Jianshen, HU Jian, CAO Lirui, XIA Yongjun, AI Lianzhong.
Progress in Research on Biogenic Amines in Foods
[J]. FOOD SCIENCE, 2016, 37(1): 269-278.
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[9] |
JIAO Caifeng, YANG Runqiang, GU Zhenxin*.
Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants
[J]. FOOD SCIENCE, 2015, 36(11): 256-260.
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[10] |
ZHANG Guan-ya1, HUANG Xiao-jun1, NIE Shao-ping1,*, CUI Wu-wei1,2.
Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide
[J]. FOOD SCIENCE, 2014, 35(23): 279-283.
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[11] |
YANG Yan, YANG Rong-ling, ZOU Yu-xiao, LIU Xue-ming.
Recent Advances in Biotransformation of Natural Polyphenols by Gut Microflora
[J]. FOOD SCIENCE, 2014, 35(17): 319-325.
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[12] |
WU Shao-ming, FU Wu-sheng, YANG Gui-zhi.
Formation Mechanism of 3-Chloropropane-1,2-diol Esters in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2014, 35(1): 266-270.
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[13] |
LI Yong-ji,ZENG Mao-mao,HE Zhi-yong,CHEN Jie*.
Research Progress of Yuba Stick Processing Technologies and Factors Affecting Its Quality
[J]. FOOD SCIENCE, 2013, 34(23): 333-337.
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[14] |
LIU Jing1,2,WANG Ying-yao1,*,DUAN Zhang-qun1,ZHANG Hui2,WANG Li2,WEI Cui-ping1,LUAN Xia1.
Formation Pathways and Detection Methods of Chlorine Propanol Esters in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2013, 34(21): 375-378.
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[15] |
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Benzoic Acid Formation Mechanism in Traditional Fermented Douchi
[J]. FOOD SCIENCE, 2013, 34(1): 150-154.
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