[1] |
JIANG Yang, ZHANG Cuiying, LI Yu, XIAO Dongguang.
Effect of Flavor Substances in Alcoholic Beverages on Ethanol Metabolism in Human Body: A Review
[J]. FOOD SCIENCE, 2021, 42(15): 242-250.
|
[2] |
WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin.
Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis
[J]. FOOD SCIENCE, 2020, 41(12): 234-242.
|
[3] |
WU Hongjing, WANG Weiya, YE Weijia, YANG Puning, HUANG Zhibing, TU Zhui.
Shake-and-Read Test Strips for Discriminating Synthetic Food Colorants from Natural Colorants in Soft Drinks
[J]. FOOD SCIENCE, 2018, 39(4): 290-295.
|
[4] |
LI Xiuming, MA Lizhen.
Simultaneous Determination of Nitrate and Nitrite in Vegetables and Meat Products by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2018, 39(12): 301-307.
|
[5] |
LUO Zhenlian, DENG Guanghui.
Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method
[J]. FOOD SCIENCE, 2017, 38(6): 197-201.
|
[6] |
LIU Boyang, LI Lijun, CHENG Hao, HUANG Wenyi, FENG Jun, KONG Hongxing.
Separation of L-Epicatechin in Liubao Tea by Molecularly Imprinted Solid Phase Extraction
[J]. FOOD SCIENCE, 2017, 38(2): 164-169.
|
[7] |
TUERXUN Jianaer, WANG Xiaoya, TAN Ruikang, LI Deqiang.
Interactions of α-Lactalbumin with Ionic Liquids Analyzed by Affinity Capillary Electrophoresis and Fluorescence Quenching Method
[J]. FOOD SCIENCE, 2017, 38(15): 183-188.
|
[8] |
GUO Fangfang, FENG Feng*, BAI Yunfeng, LIU Lizhen, CHEN Zezhong, ZHOU Jingqing, CAO Yudi.
Determination of Four Active Compounds in Nightlily (Hemerocallis citrina) Flowers by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2016, 37(4): 73-76.
|
[9] |
WANG Yang, XU Mingfang,*, ZENG Xiaocong, GENG Mengmeng, LI Ming, CHEN Gengnan.
Comparison of HPLC and CE for Estimation of Microcystins in Drinking Water Sources
[J]. FOOD SCIENCE, 2016, 37(22): 210-215.
|
[10] |
ZHANG Mingzhe, ZHANG Xiaofeng, XU Lili, CHEN Xiaomei, ZHOU Yuan, YIN Wenxiu, CHEN Wujian, LI Xiaojun.
Establishment of a High-Throughput Fluorescence Multiplex PCR Method for Detection of Genetically Modified Rice Events
[J]. FOOD SCIENCE, 2016, 37(20): 187-190.
|
[11] |
CAI Linxi, LIU Ke, YUAN Yiping, Lü Jianlei, WANG Yalei, BAO Haiying.
Formulation Optimization of Odor-Removing Candy Containing Medicinal Fungi
[J]. FOOD SCIENCE, 2016, 37(10): 47-53.
|
[12] |
GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, CHEN Zezhong2, LIU Lizhen2, LI Rong2, ZHOU Gao2.
Determination of Different Synthetic Dyes in Ice-Cream by HighP erformance Capillary Electrophoresis with UV Detection
[J]. FOOD SCIENCE, 2015, 36(8): 206-210.
|
[13] |
GUO Qilei, MU Tongna, WU Yantao, YU Xiaojin, SONG Jie, ZHOU Jing, YANG Hongmei.
Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
[J]. FOOD SCIENCE, 2015, 36(8): 216-219.
|
[14] |
QU Zhongkai, DENG Guanghui*, WANG Shiwei, WANG Hui, FANG Mengxia, WEI Fusai, LIU Qinghong.
Separation and Determination of Rhodamine B in Chili Power by Capillary Electrophoresis with Electrochemiluminescence Detection
[J]. FOOD SCIENCE, 2015, 36(4): 217-220.
|
[15] |
GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, LIU Lizhen2, CHEN Zezhong2, LI Rong2, ZHOU Gao2.
Determination of Flavonoids in Buckwheat from Five Different Growing Areas by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2015, 36(18): 85-88.
|