[1] |
WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao.
Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2021, 42(8): 305-312.
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[2] |
ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu.
Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection
[J]. FOOD SCIENCE, 2021, 42(4): 313-318.
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[3] |
GUO Jiao, GUO Mengmeng, WU Haiyan, ZHAI Yuxiu, MOU Haijin, LU Lina, TAN Zhijun.
Simultaneous Determination of Perfluorinated Acids and Their Precursors in Bivalve Shellfish by Double SPE Columns Purification and Ultra Fast Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(20): 248-255.
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[4] |
CAO Yanan, BAI Xue, ZHAO Gang, ZOU Liang, HU Yichen.
Application of UPLC Fingerprint Coupled with Chemometry for Quality Control of Quinoa from Different Geographical Origins
[J]. FOOD SCIENCE, 2017, 38(20): 286-291.
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[5] |
LI Guijie, TAN Xiang, WANG Hua, WU Houjiu, Russell Rouseff.
Simultaneous Determination of Twelve Compounds of Polymethoxyflavones, Coumarins and Furocoumarins in Citrus Juices by Using HPLC-DAD-FLD
[J]. FOOD SCIENCE, 2017, 38(20): 112-118.
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[6] |
NI Yiqun, WU Na, WANG Xichang.
Correlation between the Formation of Volatile Compounds and Lipids in Hepatopancreas of Female Chinese Mitten Crab during Cooking
[J]. FOOD SCIENCE, 2017, 38(2): 127-132.
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[7] |
SHEN Qing, JIN Renyao, FENG Junli, XUE Jing, CHEN Kang, DAI Zhiyuan.
SiO2/diol Based Solid-phase Extraction and Multi-dimensional Mass Spectrometry for Lipidomics Study of Channa argus
[J]. FOOD SCIENCE, 2017, 38(2): 154-158.
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[8] |
WANG Qiang, WANG Xufeng, ZHAO Donghao, HUANG Ke, LI Zhiguang, LI Yongxian, YANG Hongliang, LI Liudong.
Determination of Four Nitrofurans in Water and Sediment Using Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(16): 249-253.
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[9] |
SHEN Weiyang, WANG Jieqiong, WANG Wan, YU Qingfeng, XIAO Ying.
Determination of Aliphatic Aldehydes in Waste Cooking Oil by Pre-Column Derivatization-HPLC Method
[J]. FOOD SCIENCE, 2016, 37(14): 160-164.
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[10] |
ZHANG Xingxing, GUO Anque, HAN Fuliang, ZHANG Yulin.
Fast Determination of Phenolics and Polyphenolics in Wine by Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(10): 128-133.
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[11] |
LIU Jie, ZHENG Junying, PENG Qingzhi, ZHANG Li, WEN Hong, ZHOU Taohong, ZHU Xiaoling.
Determination of Lipid-Soluble and Water-Soluble Fluorescent Whitening Agents in Food Contact Materials by High Performance Liquid Chromatography with Fluorescence Detector
[J]. FOOD SCIENCE, 2015, 36(24): 274-279.
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[12] |
ZHENG Yingchun, CAO Yufen, LI Jing, TIAN Luming, DONG Xingguang, ZHANG Ying, QI Dan, CHANG Yaojun.
Optimization of Extraction of Pear Leaf Polyphenols by Orthogonal Array Design and Polyphenol Composition Analysis
[J]. FOOD SCIENCE, 2015, 36(20): 32-36.
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[13] |
SHAO Shiping, XIANG Dapeng, LI Huabin, LIU Qing, WEI Xiaoqun.
Determination of Formaldehyde in Foods by High-Performance Liquid Chromatography with Fluorescence Detection through Derivatization with Acetylacetone
[J]. FOOD SCIENCE, 2015, 36(16): 241-245.
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[14] |
TANG Yong-jiao1,2, YUAN Hong-qiu2, ZHU Zhu2, Lü Dai-zhu2,*.
Determination of Boscalid and Pyraclostrobin in Mango by Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2014, 35(20): 175-179.
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[15] |
TANG Jun1,2,QI Zhong-hua1,SHI Tao-zhong1,2,WU Xiang-wei1,2,CAO Hai-qun1,2,HUA Ri-mao1,2,TANG feng3,YUE Yong-de3,*.
Determination of Paraquat in Edible Fungi by Microwave Extraction-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2013, 34(6): 188-191.
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