[1] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[2] |
ZHAO Qingyu, GUO Hui, SHEN Qun.
Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 160-168.
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[3] |
ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan.
Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2021, 42(8): 206-213.
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[4] |
LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang.
Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables
[J]. FOOD SCIENCE, 2021, 42(8): 214-220.
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[5] |
NING Yawei, LIU Zhuo, YANG Zheng, MA Junmei, FAN Sufang, LI Qiang, ZHANG Yan.
Simultaneous Detection of Three Major Milk Allergens in Food by UPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 270-276.
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[6] |
XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao.
Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin
[J]. FOOD SCIENCE, 2021, 42(8): 294-298.
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[7] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
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[8] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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[9] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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[10] |
ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan.
Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection
[J]. FOOD SCIENCE, 2021, 42(5): 314-320.
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[11] |
LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin.
Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 340-348.
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[12] |
WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei.
Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
[J]. FOOD SCIENCE, 2021, 42(4): 23-30.
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[13] |
ZHANG Lini, ZOU Xiao, YU Wenqin, DAN Jiayu, TANG Jiali, GAO Yakai.
Determination of Nine Fluorescent Whiteners in Plastic Food Contact Materials by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(2): 291-298.
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[14] |
LIU Wenjing, HUANG Biao, FU Jianwei, WEI Hang, HUANG Caibiao.
Simultaneous Determination of 16 Mycotoxin Residues in Aged Tea by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(2): 299-305.
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[15] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
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