[1] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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[2] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloid on Improving Hepatic Fibrosis in Mice
[J]. FOOD SCIENCE, 2021, 42(3): 173-178.
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[3] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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[4] |
ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai.
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
[J]. FOOD SCIENCE, 2021, 42(17): 210-217.
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[5] |
WANG Guangyu, QIU Weifen, XU Xinglian, ZHOU Guanghong.
Whole Genome Sequencing and Analysis of Pseudomonas fragi NMC25 from Chilled Chicken
[J]. FOOD SCIENCE, 2021, 42(16): 233-238.
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[6] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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[7] |
XU Weili, ZHU Qing, WANG Xiujuan, LI Jilong, FENG Ji, BI Jinlong, WANG Zhibing.
Dynamic Matrix Solid Phase Dispersion-Ionic Liquid-Based Aqueous Two-Phase Microextraction Combined with High Performance Liquid Chromatography for the Determination of Triazine Herbicides in Cereals
[J]. FOOD SCIENCE, 2021, 42(16): 333-341.
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[8] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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[9] |
ZHAO Xue, JIN Xindi, LIU Bin, ZHAO Xubo.
Prediction Model Construction for Aspergillus flavus Growth and Toxin Accumulation in Chili Powder
[J]. FOOD SCIENCE, 2021, 42(14): 62-69.
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[10] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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[11] |
ZHANG Hao, JIANG Xiaohong, HUO Zongli.
Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up
[J]. FOOD SCIENCE, 2021, 42(12): 315-321.
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[12] |
LIAO Huiyun, WU Yang, MA Mengjie, MAO Shurui, ZHU Huaiyuan, CHEN Jingbo, ZHANG Hua, CAO Yi, ZHU Longjie, YUAN Yilai.
Simultaneous Determination of Eight Sweeteners in Dry Food Wrappings by Using Matrix Matched Solvent Calibration-High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(12): 328-333.
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[13] |
XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong.
Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 215-219.
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[14] |
WANG Tianze, TAN Jia, DU Wenbin, ZHEN Dawei, XIE Jianchun.
Analysis of Taste Compounds in Stewed Chicken Broth of Beijing Youji
[J]. FOOD SCIENCE, 2020, 41(8): 159-164.
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[15] |
ZHENG Yi, HE Yahong, HE Jiguo.
Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods
[J]. FOOD SCIENCE, 2020, 41(6): 58-63.
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