| [1] |
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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| [2] |
LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing.
Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes
[J]. FOOD SCIENCE, 2021, 42(16): 185-192.
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| [3] |
LIU Yanan, LI Huan, CHEN Jian, SU Laijin, FU Linglin, WANG Yanbo.
Progress in Detection Techniques for Biogenic Amines in Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(15): 269-277.
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| [4] |
SHI Haibo, ZHU Yongzhi, FANG Rui, ZHANG Xinxiao, ZOU Ye, WANG Daoying, XU Weimin.
Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action
[J]. FOOD SCIENCE, 2020, 41(23): 311-321.
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| [5] |
WU Linxia, ZHAI Wenlei, WEI Dizhe, FU Hailong, WANG Meng.
Application of Non-destructive Techniques in the Detection of Fungal Infection and Mycotoxins: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 248-258.
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| [6] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
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| [7] |
LIU Yaoyao, LI Lu, LIU Tingting, ZHANG Shanshan, XUN Yiping, ZHU Hong, WANG Shijie, BIAN Yanqing, ZHAO Baohua.
Effect of Lactobacillus plantarum Powder on Intestinal Mucosal Barrier Function in Obese Rats
[J]. FOOD SCIENCE, 2020, 41(17): 153-160.
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| [8] |
JIANG Changling, DAI Jinxia, LIU Xin, LU Chengyin, CHEN Hongping.
Chromatography Alone and Coupled with Mass Spectrometry for the Determination of Trace Gibberellins in Complex Matrices: A Review
[J]. FOOD SCIENCE, 2020, 41(13): 249-259.
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| [9] |
HU Ranran, XING Ranran, ZHANG Jiukai, GE Yiqiang, CHEN Ying.
Advances in Identification of Sea Cucumber
[J]. FOOD SCIENCE, 2019, 40(7): 304-313.
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| [10] |
WANG Zhiying, LI Tingting, ZHANG Guilan, LIU Rui, CHEN Ailiang.
Recent Advances in Identification Techniques for Fish Adulteration
[J]. FOOD SCIENCE, 2019, 40(11): 277-288.
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| [11] |
SHEN Yanfei, ZHU Xianna, YAO Cheng, TONG Mingliang, CHEN Meilan.
Simultaneous Determination of Sugars, Edulcorants, and Preservatives in Beverages Using Ion Chromatography Coupled with Valve Switching
[J]. FOOD SCIENCE, 2018, 39(16): 311-316.
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| [12] |
LI Ming, XING Tong, WANG Huhu, XU Xinglian, ZHOU Guanghong.
Effect of Processing Conditions on Quality and Microbial Population of Soft-Boiled Chicken
[J]. FOOD SCIENCE, 2018, 39(11): 32-38.
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| [13] |
LI Dehai, DU Lingjuan, KANG Ning, GU Jialin, WANG Zhanbin.
Effect of Extraction Techniques on the Extraction and Hypolipidemic Activity in Vitro of Triterpenoids from Inonotus hispidus
[J]. FOOD SCIENCE, 2018, 39(10): 291-297.
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| [14] |
PAN Yanyi, QIU Deyi, CHEN Jian, YANG Weidong, YUE Qiaoyun.
Mini-DNA Barcode for Identification of Multiple Animal-Derived Ingredients
[J]. FOOD SCIENCE, 2018, 39(10): 326-332.
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| [15] |
WEI Cheng, ZHU Lijuan, XIE Yueying, YUAN Min, ZHOU Caiqiong.
Progress in Protein Oxidation during Meat Processing and Preservation and Its Adverse Health Effects
[J]. FOOD SCIENCE, 2017, 38(9): 314-321.
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