[1] |
CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan.
Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(5): 321-331.
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[2] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[3] |
XIAO Yu, LIU Yang, LIU Jianjun, LU Haiqiang, SANG Yaxin, SUN Jilu.
Genomic Analysis of a Rhodococcus Strain with High Chitin Deacetylase Activity and Its Application Potential
[J]. FOOD SCIENCE, 2021, 42(18): 157-163.
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[4] |
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang.
Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
[J]. FOOD SCIENCE, 2020, 41(11): 310-316.
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[5] |
YIN Hongqiang.
Legal Issues of Online Food Trading Security
[J]. FOOD SCIENCE, 2019, 40(1): 348-353.
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[6] |
WANG Na, XIANG Qinghao, ZHAO Xiaorong, LI Bosheng, NIE Zhongliang.
Family Classification of the Whole Proteins of Spirulina
[J]. FOOD SCIENCE, 2018, 39(16): 201-207.
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[7] |
MU Qing, CHEN Yashu, XIE Bijun, YANG Jifang, CHEN Jigang, SUN Zhida.
Antioxidant and Antiproliferative Activity of Carotenoids and Isoprenoid Quinones from Rhodococcus sp. B7740
[J]. FOOD SCIENCE, 2018, 39(11): 159-164.
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[8] |
YU Huichun, WANG Runbo, YIN Yong, LIU Yunhong.
Wavelength Selection of Hyperspectral Image Analysis for Wolfberry Grading Based on Information Entropy
[J]. FOOD SCIENCE, 2017, 38(20): 292-299.
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[9] |
LI Xusheng, JIANG Xinwei, SUN Jianxia, ZHU Cuijuan, LI Xia, BAI Weibin.
Recent Development of Foods for Special Medical Purposes
[J]. FOOD SCIENCE, 2017, 38(19): 255-260.
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[10] |
WU Yu, WANG Kaiping, TANG Zhengjiang, TANG Fei, LIU Guoqing.
Degradation Efficiency of Deoxynivalenol by Aspergillus oryzae As-W.6
[J]. FOOD SCIENCE, 2016, 37(17): 185-189.
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[11] |
ZHANG Xiaoli, SUN Wei, ZHANG Hongyin, YANG Qiya.
Progress in Toxicity and Biological Detoxification of Deoxynivalenol
[J]. FOOD SCIENCE, 2016, 37(17): 245-251.
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[12] |
YANG Guliang, LI Shiming, WANG Shuzhen.
Progress in Research on Biological Activity and Functions of Ribosome-Inactivating Proteins in Bitter Mellon
[J]. FOOD SCIENCE, 2016, 37(13): 226-231.
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[13] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Application of Statistical Analysis Techniques in Intelligent Evaluation of Tea Quality: Current Situation and Future Prospect
[J]. FOOD SCIENCE, 2015, 36(7): 223-227.
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[14] |
GUO Caixia, ZHANG Shengwan, LI Meiping.
Recent Progress in Research Biological Control of Patulin Contamination in Apple and Its Products
[J]. FOOD SCIENCE, 2015, 36(7): 283-288.
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[15] |
LIANG Kun, DING Dong, PENG Zengqi, SHEN Mingxia, LIN Shengye, CAO Hui.
Classification of Snowflake Beef Marbling Grades Based on Decision Tree
[J]. FOOD SCIENCE, 2015, 36(17): 65-70.
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