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CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang.
Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine
[J]. FOOD SCIENCE, 2021, 42(6): 256-264.
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| [2] |
CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan.
Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction
[J]. FOOD SCIENCE, 2021, 42(6): 310-315.
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LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin.
Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets
[J]. FOOD SCIENCE, 2021, 42(2): 306-311.
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| [4] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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LI Qili, SUN Junjie, SHAN Yang, FU Fuhua, YANG Ying, LIU Wei.
Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing
[J]. FOOD SCIENCE, 2019, 40(13): 36-44.
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LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong.
Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition
[J]. FOOD SCIENCE, 2019, 40(12): 168-175.
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ZOU Xiaobo, SHI Haijun, HUANG Xiaowei, SHI Jiyong, ZHAI Xiaodong, JIANG Caiping, LI Zhihua.
Colorimetric Detection of Rogor Using Gold Nanoparticles as Peroxidase Mimetics
[J]. FOOD SCIENCE, 2018, 39(8): 224-230.
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YANG Lixia, YUE Tianli, YUAN Yahong, LONG Fangyu, WANG Zhouli.
Optimization of Adsorption Conditions for Forchlorfenuron in Kiwifruit Juice by Inactivated Yeast
[J]. FOOD SCIENCE, 2016, 37(4): 1-6.
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ZHANG Yan1,2, ZHAO Qiyang1,3,4, ZHANG Yaohai1,3,4,5, JIAO Bining1,2,3,4,5,*.
Temperature-Controlled Ionic Liquid Dispersive Liquid-Liquid Microextraction Coupled with High Performance Liquid Chromatography for the Determination of Fungicide Residues in Fruit Juices
[J]. FOOD SCIENCE, 2015, 36(4): 202-207.
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ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, HUANG Jinian, JIAO Zhonggao.
Optimization of Freeze-Thawing Softening-Enzymatic Preparation of Flavonoids-Rich Hawthorn Fruit Juice by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(22): 63-68.
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QI Cuihua1, LI Yiwei2,3, ZHANG Xiaowei1.
Development of Enzymatic Electrode for the Detection of Glucose in Not-From-Concentrate (NFC) Fruit Juices
[J]. FOOD SCIENCE, 2015, 36(14): 111-117.
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GAO Xiang, SHI Rui-cheng, GU Feng-lin, ZHANG Yan-jun, WU Gang, TAN Le-he.
Effect of Pasteurization on Volatile Aroma Components of Jackfruit (Artocarpus heterophyllus Lam.) Juice from Different Cultivars
[J]. FOOD SCIENCE, 2014, 35(9): 63-68.
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| [14] |
TANG Cui-e, ZHANG Li, LI Tao, LIU Rui.
Progress in Analytical Techniques for Added Sugar in Fruit Juice
[J]. FOOD SCIENCE, 2014, 35(9): 306-311.
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LI Er-hu, FENG Jia-jie, XU Can, PAN Si-yi*.
Detection of Alicyclobacillus sp. Spoilage of Commercial Fruit Juice Beverages by Electronic Tongue
[J]. FOOD SCIENCE, 2014, 35(22): 141-145.
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