| [1] |
LI Yining, HUANG Kunlun, YAO Zhiyi.
Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid
[J]. FOOD SCIENCE, 2021, 42(9): 214-221.
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| [2] |
WANG Yanhong, WU Xiaomin, ZHU Yanping, ZHAO Dan, LI Yueru.
Development of a Validated UPLC Method for Simultaneous Analyses of 20 Ginsenosides in Various Processed Ginseng Products
[J]. FOOD SCIENCE, 2019, 40(6): 253-260.
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| [3] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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| [4] |
LI Ke, YAN Luhui, ZHAO Yingying, ZHAO Dianbo, BAI Yanhong.
Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control
[J]. FOOD SCIENCE, 2019, 40(23): 298-304.
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| [5] |
JIN Jing, XIE Shunping, JI Houwei, ZOU Ximei, ZHANG Li, LIU Jian.
Analysis and Application of Microbial Volatile Organic Compounds in Agricultural Products
[J]. FOOD SCIENCE, 2018, 39(9): 326-332.
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| [6] |
LUO Lei, KANG Xinyan, ZHU Wenxue, REN Guangyue, DUAN Xu, JI Qinghua, ZHANG Kuan, MA Yongzhe.
Optimization of Far-Infrared Assisted Heat Pump Drying Parameters for Quality Control of Dried Honeysuckle
[J]. FOOD SCIENCE, 2016, 37(18): 6-12.
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| [7] |
JIN Wenwen， CHEN Xuemin, YANG Piao, WANG Ju, CHEN Hui, ZHANG Zhihui, YU Longjiang，.
Determination of Adenosine in Domestic Maca by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(12): 148-151.
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| [8] |
DING Yong-bo1, ZHAO Xing-e1, CHEN Guang-jing1, TAN Yan-wen1, LUO Dong-sheng1, KAN Jian-quan1,2,3,*.
Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage
[J]. FOOD SCIENCE, 2014, 35(18): 201-208.
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| [9] |
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Generation and Control of Benzo (a) pyrene in Oil-tea camellia seed oil
[J]. FOOD SCIENCE, 2013, 34(4): 71-74.
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| [10] |
LIU Xue-gui，LI Jia-luo，GAO Pin-yi*， WU Zhi-yu.
Recent Advances in Research on Edible Rosa laevigata Michx
[J]. FOOD SCIENCE, 2013, 34(11): 392-398.
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| [11] |
ZHANG Fu-sheng，LI Lei，CHEN Fang，LIAO Xiao-jun，HU Xiao-song.
Progress in Applications of Non-thermal Processing Technologies in Ensuring Safety and Quality of Fresh-cut Fruits and Vegetables
[J]. FOOD SCIENCE, 2011, 32(9): 329-334.
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| [12] |
JIA Hong-feng，HE Jiang-hong，YUAN Xin-yu，YAN Hong，ZHU Li-min，JIA Dong-ying.
Quality Analysis of Sichuan Hot Bean Sauce Using Electronic Nose
[J]. FOOD SCIENCE, 2011, 32(12): 178-182.
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| [13] |
LAN Hui-hui，HU Zhi-he.
Progress in the Applications of Electronic Nose in Dairy Production and Quality Control
[J]. FOOD SCIENCE, 2010, 31(17): 467-471.
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| [14] |
ZHOU Zhi，HE Yi-fa.
Preparation and Quality Control of Osmund-Bacon Instant Food with Tujia Minority Flavor
[J]. FOOD SCIENCE, 2009, 30(24 ): 84-87.
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| [15] |
ZHAO Guang-yuan，GAO Zhi-song，ZHENG Jian-qiang.
Quality Control of Apple-Roxburgh Rose Cloudy Juice during the Processing
[J]. FOOD SCIENCE, 2009, 30(16 ): 127-130.
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