| [1] |
SU Chao, PENG Yubo, YAO Bojun, CHEN Zhaoran, CHEN Wei.
Linear Palindromic DNAzyme for Rapid Detection of Lead Ions in Tea
[J]. FOOD SCIENCE, 2026, 47(2): 300-306.
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| [2] |
LIU Yang, ZHANG Tingting, ZHANG Yonggang, ZHANG Yanmin, HAN Hongyu, WANG Wei, DONG Xueqian.
Biological Reduction of Heavy Metal Lead by Lactobacillus plantarum CCFM8661
[J]. FOOD SCIENCE, 2024, 45(15): 112-117.
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| [3] |
ZANG Wei, LIU Ye, LIU Yu, PENG Shuai, CHEN Xuelian, WANG Jing.
Application Potential of Native Meyerozyma guilliermondii in Pilot Production of Dry Red Wine
[J]. FOOD SCIENCE, 2023, 44(18): 117-125.
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| [4] |
CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie.
Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder
[J]. FOOD SCIENCE, 2023, 44(12): 67-73.
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| [5] |
BAI Xiaoxuan, LING Mengqi, CHEN Bainian, LAN Yibin, CHENG Chifang, DUAN Changqing, SHI Ying.
Effect of Grape Seed Tannin Addition before Barrel Aging on the Aroma of Cabernet Sauvignon and Marselan Dry Red Wine
[J]. FOOD SCIENCE, 2022, 43(18): 251-257.
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| [6] |
YUE Wenxiu, WU Lulu, HAN Fuliang.
In Vitro Simulated Fermentation Evaluation of Effects of Dry Matter and Anthocyanins in Red Wine on Intestinal Microbiota
[J]. FOOD SCIENCE, 2022, 43(11): 121-129.
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| [7] |
CHENG Chunsheng, YANG Dezhi, LI Hong, LI Qiulan, YANG Yaling.
A Colorimetric Probe for Determination of Trace Pb(II) in Tea Based on Peroxidase-like Activity of Carbon Dots Co-doped with Copper and Iodine
[J]. FOOD SCIENCE, 2021, 42(24): 323-328.
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| [8] |
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng.
Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
[J]. FOOD SCIENCE, 2021, 42(2): 97-104.
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| [9] |
XIAO Li, DONG Zhanhua, SUN Changjiang, LI Jian.
Migration Pattern of Lead from Ceramic Food Contact Materials into Acidic Food Simulants
[J]. FOOD SCIENCE, 2021, 42(1): 15-24.
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| [10] |
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei.
Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
[J]. FOOD SCIENCE, 2020, 41(18): 188-195.
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| [11] |
ZHANG Wenjing, YANG Shini, DU Shuang, JIANG Jiao, YE Dongqing, LIU Yanlin.
Potential Application of Mixed Starter Cultures of Indigenous Pichia kluyveri and Saccharomyces cerevisiae to Wine Aroma Enhancement
[J]. FOOD SCIENCE, 2020, 41(12): 84-90.
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| [12] |
LI Lijie, HE Yinfeng.
Adsorption Characteristics and Mechanism of Pb2+ by Wickerhamomyces anomalus QF-1-1, with High Pb2+ Adsorption Capacity
[J]. FOOD SCIENCE, 2020, 41(10): 152-158.
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| [13] |
ZHANG Ping, LIU Hongwei.
Rapid Multi-Element Analysis of Red Wine by Inductively Coupled Plasma Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 259-263.
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| [14] |
JIN Gang, YANG Zhiwei, WANG Shengyi, WANG Changsen, MA Wen, ZHANG Jinjie, ZHANG Ang, ZHANG Junxiang,.
Establishment of Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Method for Determination of 18 Individual Anthocyanins in Wine
[J]. FOOD SCIENCE, 2019, 40(18): 229-235.
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| [15] |
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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