[1] |
YU Haiyan, XIE Jingru, XIE Tong, CHEN Chen, AI Lianzhong, TIAN Huaixiang.
Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu
[J]. FOOD SCIENCE, 2021, 42(14): 218-225.
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[2] |
CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing.
Recent Advances in Research the Bitterness of Coffee
[J]. FOOD SCIENCE, 2020, 41(9): 285-293.
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[3] |
LIU Ting.
The European Union’s Experience in Prudential Supervision over Genetically Modified Foods and Its Enlightenment for China
[J]. FOOD SCIENCE, 2020, 41(5): 282-289.
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[4] |
GUO Guihuan, JI Jinyan.
Legislation of Genetically Modified Food Labeling in America and Its Enlightenment to China
[J]. FOOD SCIENCE, 2018, 39(9): 305-309.
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[5] |
LI Jinchun, LI Jiapeng , ZHOU Tong, QIAO Xiaoling , XU Suigen, QI Biao, MI Ruifang, QU Chao, XU Dian.
Pattern of Occurrence of Nonspecific Amplification in Real-Time Fluorescent PCR with Different Base Pair
Mismatches at the Primer 3’ End
[J]. FOOD SCIENCE, 2017, 38(10): 277-283.
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[6] |
ZHANG Zhongmin.
Labeling Exemption Regulation for Genetically Modified Foods
[J]. FOOD SCIENCE, 2016, 37(11): 262-269.
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[7] |
YANG Yueping, HU Changying, LI Keya, CHEN Yanfen, ZHONG Huaining.
Threshold of Toxicological Concern Approach for the Risk Assessment of Substances in Food Contact Materials
[J]. FOOD SCIENCE, 2015, 36(23): 334-340.
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[8] |
XIANG Dongshan.
Detection of Genetically Modified Food with a Non-Labeled Molecular Beacon and a Nucleic Acid Dye TOTO-3
[J]. FOOD SCIENCE, 2015, 36(2): 174-178.
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[9] |
YAN Wei1, XU Zhenhui2, LONG Likun1, LI Congcong1, LI Feiwu1,*.
Screening of Genetically Modified Foods by Single-Tube Semi-Nested PCR
[J]. FOOD SCIENCE, 2015, 36(2): 194-197.
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[10] |
FU Na, WANG Xi-chang.
Research Progress in Interactions between Taste-Active Components
[J]. FOOD SCIENCE, 2014, 35(3): 269-275.
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[11] |
GAO Li-jiao, LIU Jia-lin, CHENG Shang*, CAO Lan, DAI Rong-guo, LIANG Ming-rong, LUO Wen-hua, XIE Hua-dong, WANG Rui-sheng, REN Qin, JI Cong-hui.
Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment
[J]. FOOD SCIENCE, 2014, 35(22): 190-193.
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[12] |
WANG Chen-guang, XU Wen-tao, HUANG Kun-lun, LUO Yun-bo.
Recent Progress in Techniques for the Detection and Analysis of Genetically Modified Foods
[J]. FOOD SCIENCE, 2014, 35(21): 297-305.
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[13] |
LIU Dong-na1, NIE Kun-lun1, DU Xiao1,2,*, CHANG Ju1, LI Shuang-ling1.
Sensory Evaluation and Chemical Composition of Matcha
[J]. FOOD SCIENCE, 2014, 35(2): 168-172.
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[14] |
SONG Huan, WANG Kun-li, XU Wen-tao, HE Xiao-yun, LUO Yun-bo, HUANG Kun-lun.
Progress in Safety Assessment of Genetically Modified Foods
[J]. FOOD SCIENCE, 2014, 35(15): 259-303.
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[15] |
ZHU Zhou-hai,ZENG Wan-li,GUAN Ying,GAO Qian,LI Xue-mei,MIAO Ming-ming,YAO Jian-hua*.
Historical Evolution and Development of the Threshold (TTC) of Toxicological Concern
[J]. FOOD SCIENCE, 2013, 34(7): 340-344.
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