| [1] | HAN Fenli, HAN Fei, LI Aike, CHEN Xi, SONG Ge, FAN Liuping, YU Zhiquan. 
														
															Determination of Amino Acid Contents in Cereals and Ileal Digesta by Reversed-Phase High Performance Liquid Chromatography with AccQ-Tag Pre-column Derivatization Method
														[J]. FOOD SCIENCE, 2018, 39(4): 165-170. | 
																																																																																
													| [2] | LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo. 
														
															Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
														[J]. FOOD SCIENCE, 2018, 39(16): 247-255. | 
																																																																																
													| [3] | LI Rong, YU Jun, JIANG Zitao, HUANG Xianyong. 
														
															Preparation of Umami Peptide by Microwave-Assisted Stepwise Enzymatic Hydrolysis of Perilla Seed Meal Protein
														[J]. FOOD SCIENCE, 2017, 38(20): 169-175. | 
																																																																																
													| [4] | RUI Hongfei, ZHANG Xiaoyu, LIU Xingquan*, WU Fenghua, WANG Zhuoran, LI Kaili. 
														
															Simultaneous Determination of Free Amino Acids and Biogenic Amines in Chinese Rice Wine by RP-HPLC with Pre-Column Phenylisothiocyanate (PITC) Derivatization
														[J]. FOOD SCIENCE, 2016, 37(8): 159-163. | 
																																																																																
													| [5] | LI Yanan, WANG Rui, LI Tao, WANG Yungui, HUANG Dengyu. 
														
															Detection of Furantoin Metabolite by Direct Competitive Chemiluminescene Enzyme Immunoassay
														[J]. FOOD SCIENCE, 2016, 37(8): 231-235. | 
																																																																																
													| [6] | KUANG Hui, LI Liangliang, Lü Changshan, WANG Jinling,*. 
														
															Determination of Organic Acids in Six Varieties of Red Raspberry Fruits Grown in Northeast China by RP-HPLC Method
														[J]. FOOD SCIENCE, 2016, 37(22): 126-130. | 
																																																																																
													| [7] | TIAN Lu, WANG Liping. 
														
															Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
														[J]. FOOD SCIENCE, 2016, 37(19): 197-203. | 
																																																																																
													| [8] | LI Hongwei1, WANG Kaiping1, WU Yu1, TANG Zhengjiang1, TANG Fei1, LIU Guoqing1,2,*. 
														
															Determination of Organic Selenium Compounds in Selenium-Enriched Aspergillus oryzae by Pre-Column Derivatization-RP-HPLC Method
														[J]. FOOD SCIENCE, 2015, 36(22): 137-141. | 
																																																																																
													| [9] | BAI Juhong, TANG Shanhu*, LI Sining, WANG Liu, LU Fuqing, YAN Liguo. 
														
															Effects of Three Strains of Lactic Acid Bacteria and Their Combinations on the Peptide Changes in Fermented Yak Meat Sausage
														[J]. FOOD SCIENCE, 2015, 36(17): 185-190. | 
																																																																																
													| [10] | WANG Jinling1, LI Liangliang1, Lü Changshan2. 
														
															Determination of Ellagic Acid from Six Red Raspberry Cultivars Grown in Northeast China Using RP-HPLC
														[J]. FOOD SCIENCE, 2015, 36(12): 93-96. | 
																																																																																
													| [11] | HU Jia-wei1, GAO Rong2, CAO Min-jie1, CAI Qiu-feng1, ZHANG Ling-jing1, SU Wen-jin1, LIU Guang-ming1,*. 
														
															Establishment and Application of Dansyl Chloride Precolumn Derivatization RP-HPLC for Determination of Histamine in Aquatic Products
														[J]. FOOD SCIENCE, 2014, 35(8): 283-288. | 
																																																																																
													| [12] | Mamat?TURSON, CHEN Juan, Gulbahar?DAWUT, Mamatjan?RAMAT. 
														
															Determination of Quercetin and Kaempferol in Different Varieties of Almond Kernels
														[J]. FOOD SCIENCE, 2014, 35(2): 182-185. | 
																																																																																
													| [13] | WANG Bing1,2, CHEN Yang1, LI Bao-li1, ZHU Yu-xuan1,2, TANG Cui-e1,2, HUANG Yan-chun1, ZHANG Di1, LIU Rui1,2,*. 
														
															Separation and Identification of Ethyl Acetate Extract of Propolis by Reverse Phase-High Performance Liquid Chromatography-Mass Spectrometry
														[J]. FOOD SCIENCE, 2014, 35(2): 186-190. | 
																																																																																
													| [14] | YANG Li1,2, LI Xiao-dong2, LIU Shu-ying1, SUN Guo-feng2, LIN Qin-wen2, LIU Hong-zhang1,*, ZHANG Jin-zheng2. 
														
															Analysis of Free Amino Acids in Flower Buds of Hemerocallis Genus Plants by RP-HPLC
														[J]. FOOD SCIENCE, 2014, 35(16): 143-147. | 
																																																																																
													| [15] | . 
														
															Evaluating freshness of chilled tilapia fillets by adenosine triphosphate degradation compounds
														[J]. FOOD SCIENCE, 2013, 34(4): 230-235. |