[1] |
XIAO Li, DONG Zhanhua, SUN Changjiang, LI Jian.
Migration Pattern of Lead from Ceramic Food Contact Materials into Acidic Food Simulants
[J]. FOOD SCIENCE, 2021, 42(1): 15-24.
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[2] |
LI Lijie, HE Yinfeng.
Adsorption Characteristics and Mechanism of Pb2+ by Wickerhamomyces anomalus QF-1-1, with High Pb2+ Adsorption Capacity
[J]. FOOD SCIENCE, 2020, 41(10): 152-158.
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[3] |
LIU Beibei , CAO Lin.
Quantum Dot-Based Assay for Rapid Simultaneous Detection of Lead and Cadmium
[J]. FOOD SCIENCE, 2019, 40(18): 335-341.
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[4] |
CHEN Shanglong, LIU Enqi, CHEN Anhui, LIU Hui, WU Yonghua, QIN Xu.
Speciation Analysis and Bioavailability Assessment of Selenium in Two Selenium-Enriched Foods by in Vitro Biomimetic Gastrointestinal Tract Models
[J]. FOOD SCIENCE, 2018, 39(4): 225-232.
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[5] |
TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing.
Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea
[J]. FOOD SCIENCE, 2018, 39(24): 256-260.
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[6] |
ZHANG Jing, CHENG Lin, LIN Lin, LU Jianfeng, PAN Daodong, CHEN Wei.
Gold Nanoparticles-Based Glutathione Recognition for Rapid Colorimetric Detection of Lead Ion in Water
[J]. FOOD SCIENCE, 2017, 38(24): 202-207.
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[7] |
ZHANG Ye, WANG Ke, LIU Shisheng.
Spectrophotometric Determination of Cyanide Content in Rubber Seeds Using Isonicotinic Acid-Pyrazolone after Exogenous β-Glucosidase Pretreatment
[J]. FOOD SCIENCE, 2017, 38(14): 290-296.
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[8] |
LI Zhen, LI Shaoying, SONG Xiaomin, MA Chunyan, LI Shufen, HE Wenying, CAO Yinghua.
Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 150-154.
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[9] |
HU Zhihe, ZHANG Qingqing, WU Zijian, XUE Lu, JIA Ying, WANG Xingxuan.
Effect of Ultra-High Pressure Treatment on Tropomyosin Conformation in Litopenaeus vannamei
[J]. FOOD SCIENCE, 2016, 37(23): 25-31.
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[10] |
PANG Xiangdong, JIANG Hong, LIAO Chongmei, SHI Wenbing, QIN Ai.
Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer
[J]. FOOD SCIENCE, 2016, 37(20): 183-186.
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[11] |
FANG Yong, XIA Ji, LI Hongmei, CHEN Yue, PEI Fei, KONG Lingyan, YANG Peiling, HU Qiuhui.
Determination of the Bioavailability of Lead in Rice by in vitro Simulate Digestion/Caco-2 Cell Model
[J]. FOOD SCIENCE, 2016, 37(16): 199-204.
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[12] |
MAO Xue, LIU Yumei.
Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties
[J]. FOOD SCIENCE, 2016, 37(12): 169-175.
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[13] |
LUO Haijun1, WU Yichun1, SONG Hongqiang1, XU Zhijin2, LI Tingjie1, ZHU Shijun1, YANG Huicheng3, HAO Yunbin1,*.
Analysis and Safety Evaluation of Lead, Cadmium, Mercury and Inorganic Arsenic in Ruditapes philippinarum
[J]. FOOD SCIENCE, 2015, 36(4): 189-192.
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[14] |
QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1.
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
[J]. FOOD SCIENCE, 2015, 36(24): 205-208.
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[15] |
HE Weidong, DOU Wenchao, ZHAO Guangying*.
Development of Environmental-Friendly and Multiple Sensitive Electrochemical Sensor for the Detection of Trace Lead
[J]. FOOD SCIENCE, 2015, 36(2): 168-173.
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