[1] |
ZHANG Qian, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, HUO Jiaying.
Intracellular Antioxidant Activity of Two Terpenoids in Baijiu
[J]. FOOD SCIENCE, 2020, 41(9): 66-73.
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[2] |
WANG Yini, LIN Qinbao, LI Zhong, ZHONG Huaining, PAN Jingjing.
Determination and Stability of Titanium Acetylacetone in Printed Layer of Polyethylene Film
[J]. FOOD SCIENCE, 2019, 40(18): 329-334.
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[3] |
CHEN Jiali, BI Yanlan, CHEN Shuai, WEI Maolin, HUANG Zhenwei.
Optimization of Extraction and Composition of Sterols from Lotus Seed Plumule
[J]. FOOD SCIENCE, 2017, 38(18): 193-199.
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[4] |
YANG Wenping1,2, WANG Aimin1,*, Lü Linlan1,3, LIU Fei1, YU Yebing1.
Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila
[J]. FOOD SCIENCE, 2015, 36(20): 181-184.
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[5] |
QI Danping, DIAO Mingming, LU Zhaoxin, Lü Fengxia, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen.
Response Surface Optimization of Lipase-Catalyzed Synthesis of Palmitoyl-Monogalactosylglycerol in Organic Solvent
[J]. FOOD SCIENCE, 2015, 36(18): 1-6.
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[6] |
SHAO Shiping, XIANG Dapeng, LI Huabin, LIU Qing, WEI Xiaoqun.
Determination of Formaldehyde in Foods by High-Performance Liquid Chromatography with Fluorescence Detection through Derivatization with Acetylacetone
[J]. FOOD SCIENCE, 2015, 36(16): 241-245.
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[7] |
JIANG Peng, MIAO Jun-kui, LENG Kai-liang, YU Yue-qin, YAN Shao-peng, SUN Wei-hong, XING Li-hong.
Leaching Patterns of Iodine during Blanching of Fresh Kelp
[J]. FOOD SCIENCE, 2014, 35(17): 48-52.
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[8] |
LIU Dong-lian1, SHEN Tian-jiao2, LIU Li-hua1, LIU Hui-yuan1,*.
Determination of Iodine in Table Salt by Surfactant Sensitization Spectrophotometric Method
[J]. FOOD SCIENCE, 2014, 35(12): 186-190.
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[9] |
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Chemical Composition Analysis of Volatile Components in Newhall Navel Oranges
[J]. FOOD SCIENCE, 2013, 34(6): 160-163.
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[10] |
SHANGGUAN Jia1,WU Wei-guo2,*,FU Dong-he3,XIAO Xin-liang4.
Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies
[J]. FOOD SCIENCE, 2013, 34(5): 36-41.
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[11] |
ZHAO Dan1,2,ZENG Xin-an1,2,3,*,CHEN Hong-yun1,2,ZHOU Meng1,2.
Kinetics of Catechin-acetaldehyde Condensation Reaction
[J]. FOOD SCIENCE, 2013, 34(13): 6-9.
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[12] |
LIYong-mei,LIRen-yu,SHIPeng-fei.
Determination of Iodine in Food by Resonance Light Scattering Method
[J]. FOOD SCIENCE, 2012, 33(8): 151-154.
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[13] |
HANHao,LIXin-sheng,ZHANGZhi-jian,LIANGYin-ku,GAOYue,LIUXin,YANGZhi-yong,MAJiao-yan.
Application of Membrane Technique in Production of Anthocyanins from Black Rice
[J]. FOOD SCIENCE, 2012, 33(6): 297-300.
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[14] |
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Effects of Two Different Condensation Methods on Volatile Aromatic Compounds in Litchi Juice
[J]. FOOD SCIENCE, 2012, 33(18): 156-161.
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[15] |
CHEN Li-juan,FENG Ling,LUO Di,LIU Sha,YAO Cheng-wei,HUANG Bao-mei.
Determination of Iodine in Eggs by Indirect Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2012, 33(12): 247-249.
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