| [1] |
DU Yan, CHEN Fusheng, CHEN Chen, LIU Ying.
Comparative Evaluation of DNA Extraction Methods for Detection of Transgenic Soybean Protein and Analysis of lectin Gene Degradation during Soybean Protein Extraction
[J]. FOOD SCIENCE, 2020, 41(4): 102-111.
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| [2] |
HU Antuo, WANG Ping, ZHANG Caixia, CAI Yang, CHEN Ying.
Establishment of Multiplex Real-Time PCR Assay to Detect Five Strains of Diarrheagenic Escherichia coli
[J]. FOOD SCIENCE, 2018, 39(22): 249-255.
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| [3] |
ZHOU Tong, LI Jiapeng, LI Jinchun, QIAO Xiaoling, HUANG Xin, CHEN Xi, YANG Junna, GUO Ya.
A Multiplex RT-PCR Melting Curve Analysis Method for Adulteration Identification in Meat and Meat Products
[J]. FOOD SCIENCE, 2017, 38(12): 217-222.
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| [4] |
YU Xiaofan, GAO Hongwei, SUN Min, XIAO Xizhi, LI Ronggui.
Detection of Genetically Modified Soybean Event DAS-44406-6 by Real-Time PCR Method and Digital PCR Method
[J]. FOOD SCIENCE, 2016, 37(16): 235-241.
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| [5] |
LIU Xin1, ZHANG Guocong2, ZHOU Xinghu3, ZHU Changqing1, HUANG Ming1,*.
Establishment of Event-Specific Real-Time PCR Method for Detection of Genetically Modified Soybean MON89788
[J]. FOOD SCIENCE, 2015, 36(4): 193-197.
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| [6] |
PAN Guang1, ZHANG Guiming1, CHEN Zhinan2, CHENG Yinghui1, XIANG Caiyu1, BAO Xianyu2, LING Xingyuan1,*.
Ultra-Sensitive Detection of Genetically Modified Ingredients in Rice-Derived Products Using Real-Time PCR with Locked Nucleic Acid TaqMan Probe
[J]. FOOD SCIENCE, 2015, 36(10): 211-215.
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| [7] |
GAO Xiao-li1, YANG Xin-ting2, WANG Dan2, ZHAO Lin-na2, CHEN Ji-han1, HOU Cai-yun1,*.
Detection of Cat-Derived Components in Foods by Real-Time Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2014, 35(24): 235-238.
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| [8] |
FAN Li-li1, LI Pei2, FU Chun-ling1,*, DING Hong-liu2, CHEN Ying2.
Detection of Chicken-Derived Ingredients in Foods by Fluorescence-Based Quantitative Real-Time PCR
[J]. FOOD SCIENCE, 2014, 35(2): 248-251.
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| [9] |
XIANG Shi-qiong, WU Ying-long*, FENG Jiao.
Effect of RS4-Type Resistant Starch on Lipid Metabolism-Related Enzymes and Gene Expression in Schizothorax prenanti Tchang
[J]. FOOD SCIENCE, 2014, 35(11): 229-234.
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| [10] |
ZHANG Chi，QIU Hao-pu，ZHANG Yun.
A Quantitative Fluorescent PCR Method for Detection of Duck-Derived Ingredients in Meat Products
[J]. FOOD SCIENCE, 2013, 34(18): 154-157.
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| [11] |
XU Long-yan，YUAN Mu-yun，CAO Ji-juan，LING Li.
Detection of Vibrio parahaemolyticus Using Duplex Fluorescence Real-Time PCR with TaqMan Probe
[J]. FOOD SCIENCE, 2013, 34(18): 263-266.
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| [12] |
WEI Zhao-xin1，CHENG Chun-zhen2，CHENG Chang-feng1，WU Chun-qing1，ZHU Shi-ping2，QI Ju-rong1，HONG Lin1,*.
Genetic Analysis of Oleocellosis in Navel Orange ‘Banfield’
[J]. FOOD SCIENCE, 2013, 34(17): 219-224.
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| [13] |
ZHANGXiao-jun，CHENLi，BIKe-ran，QINLei，QINGuo-min.
Development of SYBR Green-Based ⅠReal-time Quantitative PCR for Detection of Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2012, 33(8): 203-206.
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| [14] |
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Application of Three Molecular Biotechnologies in Microbial Diversity of Microorganisms from Traditional Fermented Foods
[J]. FOOD SCIENCE, 2012, 33(23): 346-350.
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A Real-Time PCR Method for Detection of Cordyceps sinensis (Berk.) Sacc.
[J]. FOOD SCIENCE, 2012, 33(22): 242-245.
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