[1] |
XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi.
Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay
[J]. FOOD SCIENCE, 2021, 42(4): 305-312.
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[2] |
LUO Tao, LI Shuangshuang, GUO Xiaomeng, HAN Dongmei, WU Zhenxian.
Effect of Desulphurization on Postharvest Quality and Sulfite Metabolism in Sulfur-Fumigated ‘Heiye’ Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(7): 238-246.
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[3] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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[4] |
WANG Yanjie, TIAN Jinhe, SONG Linlin, ZHANG Chaohui, ZHANG Mingxia.
X-Ray Computed Tomography for Non-Destructive Quantification of Semi-Sweet Biscuit Texture
[J]. FOOD SCIENCE, 2018, 39(5): 93-98.
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[5] |
LUO Zhenlian, DENG Guanghui.
Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method
[J]. FOOD SCIENCE, 2017, 38(6): 197-201.
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[6] |
WU Shizheng, ZHANG Xuhui, YANG Panpan, TANG Shuze.
On-Line Determination of Citreoviridin in Drinking Water by Flow Injection Chemiluminescence
[J]. FOOD SCIENCE, 2017, 38(24): 253-259.
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[7] |
WANG Jinxia1,2, LIN Jiangli1, LU Yi2,*, WANG Jide1.
Determination of Total Sulfite in Xinjiang Specialty Raisin by Fluorescence Derivatization
[J]. FOOD SCIENCE, 2016, 37(4): 212-215.
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[8] |
NING Xiao, ZHANG Weiqing, LIANG Ruiqiang, CAO Jin, ZHANG Qingsheng.
Evaluation of Three β-Adrenergic Agonist Chemiluminescence Enzyme Immunoassay Detection Kits
[J]. FOOD SCIENCE, 2016, 37(12): 238-242.
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[9] |
QU Zhongkai, DENG Guanghui*, WANG Shiwei, WANG Hui, FANG Mengxia, WEI Fusai, LIU Qinghong.
Separation and Determination of Rhodamine B in Chili Power by Capillary Electrophoresis with Electrochemiluminescence Detection
[J]. FOOD SCIENCE, 2015, 36(4): 217-220.
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[10] |
SHI Wenbing, HE Wei*, WANG Bangjiang.
Determination of Ascorbic Acid Based on its Inhibition on Nano-Ceria Chemiluminescence
[J]. FOOD SCIENCE, 2015, 36(24): 112-115.
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[11] |
QIAO Ruifang, YI Min, YI Huilan,.
Toxicity of Sodium Metabisulfite on Yeast Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2015, 36(21): 10-14.
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[12] |
CHENG Li-na1,2,XU Yu-juan1,TANG Dao-bang1,XIAO Geng-sheng1,2,*,WU Ji-jun1,LI Jun1.
Effects of Different Color Inhibitors on Color and Polyphenols of Litchi Puree
[J]. FOOD SCIENCE, 2013, 34(6): 42-46.
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[13] |
BU Zhi-bin,TANG Dao-bang,XU Yu-juan,XIAO Geng-sheng,WU Ji-jun,LIN Xian,LI Jun.
Effects of Different Browning Inhibitors on Color and Polyphenols of Longan Puree
[J]. FOOD SCIENCE, 2013, 34(24): 289-293.
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[14] |
GAO Xiang-yang,ZHAO Chen,YOU Xin-xia,WANG Ying-ying.
Determination of Acrylamide in Fried Foods by Flow Injection-Chemiluminescence Method
[J]. FOOD SCIENCE, 2013, 34(22): 239-242.
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[15] |
FANG Chang-yun,DUAN Bin-wu,SUN Cheng-xiao,LU Lin,HE Xiao-yan.
Determination of Sulfite in Vegetables and Derived Products by Nitrogen Distillation-Pararosaniline Hydrochloride Spectrophotometric Method
[J]. FOOD SCIENCE, 2013, 34(22): 213-218.
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