| [1] |
GUO Li, DU Zhenghua, YAO Lihong, CHEN Xiaobing, ZHANG Yi, LIN Zhi, GUO Yaling, CHEN Mingjie.
Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea
[J]. FOOD SCIENCE, 2021, 42(10): 255-261.
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| [2] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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| [3] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
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| [4] |
LIU Honglin, ZENG Yitao, ZHAO Xin.
Stability and Chemical Changes of Catechins during Oolong Tea Processing
[J]. FOOD SCIENCE, 2019, 40(16): 69-74.
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| [5] |
LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao.
Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice
[J]. FOOD SCIENCE, 2019, 40(16): 327-334.
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| [6] |
DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan.
Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino
[J]. FOOD SCIENCE, 2019, 40(14): 265-269.
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| [7] |
ZHOU Ziwei, YOU Fangning, LIU Binbin, DENG Tingting, LAI Zhongxiong, SUN Yun.
Effect of Mechanical Force during Turning-over on the Formation of Aliphatic Aroma in Oolong Tea
[J]. FOOD SCIENCE, 2019, 40(13): 52-59.
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| [8] |
XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan.
Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2019, 40(12): 237-244.
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| [9] |
CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao.
Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging
[J]. FOOD SCIENCE, 2019, 40(10): 285-291.
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| [10] |
YANG Chunxiang, WANG Yifen, WANG Jing, LI Li, WEN Yihua, YANG Binghao.
High Performance Liquid Chromatography Method for Rapid Detection of Carvacrol and Thymol in Active Food Packaging Film
[J]. FOOD SCIENCE, 2018, 39(16): 317-320.
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| [11] |
FAN Zirui, HU Jiafei, JIANG Ruini, YANG Xingling, JIN Huoxi.
Evaluation of Cysteine Dioxygenase Activity in Marine Organisms by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2018, 39(12): 174-178.
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| [12] |
YANG Xiaohui, SHI Guangbo, BAI Xiaobin, ZHAO Chenxuan, LI Bosheng.
Flavonoid Content and Antibacterial Activity of Xanthoceras sorbifolia Bunge Fruit Drop
[J]. FOOD SCIENCE, 2018, 39(10): 53-58.
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| [13] |
ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi.
Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography
[J]. FOOD SCIENCE, 2017, 38(8): 179-183.
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| [14] |
CHEN Xia, WANG Bo, YE Rong, LI Min, ZHOU Jigen, ZHANG Bo, HAN Shunyu.
Optimization of Solvent Induced Phase Transition Extraction of Patulin from Aqueous Matrix by Response Surface Methodology for HPLC Analysis
[J]. FOOD SCIENCE, 2017, 38(6): 215-220.
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| [15] |
DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping.
Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas
[J]. FOOD SCIENCE, 2017, 38(4): 204-210.
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