| [1] |
XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi.
Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay
[J]. FOOD SCIENCE, 2021, 42(4): 305-312.
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| [2] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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| [3] |
LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng.
Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves
[J]. FOOD SCIENCE, 2020, 41(7): 73-78.
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| [4] |
ZHANG Wei, ZHANG Wenzhong, GUO Ping, HU Zhongyi, Lü Xiaoli.
Evaluation of Commercial Rapid Test Strips for Detection of Aflatoxin B1 in Edible Oil
[J]. FOOD SCIENCE, 2020, 41(12): 326-331.
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| [5] |
LI Zhi, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min.
Effect of Extruded and Steam Exploded Wheat Bran on Pasting Properties of Wheat Flour
[J]. FOOD SCIENCE, 2019, 40(6): 41-47.
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| [6] |
CHEN Chunyang, ZHANG Chenning, SHI Aiying, DU Xinjun, WANG Shuo.
Rapid Detection of Cronobacter sakazakii Using Recombinase Polymerase Amplification Combined with Lateral Flow Strip
[J]. FOOD SCIENCE, 2019, 40(24): 306-312.
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| [7] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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| [8] |
ZHU Hong, QIU Ju, LIANG Kehong, LU Lingang, WANG Jing.
Effect of Adding Moringa oleifera Leaf Powder on Wheat Dough Quality
[J]. FOOD SCIENCE, 2019, 40(14): 36-40.
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| [9] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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| [10] |
YANG Mo, XUE Yuan, REN Lu, LEI Hongjie, XU Huaide.
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2018, 39(9): 47-52.
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| [11] |
CHI Xuelu, TONG Lingjun, PAN Minghui, Nueraliya·ALIFU, AI Nasi, WANG Bei, SUN Baoguo.
Effect of Fat Content on Physicochemical Properties of Milk
[J]. FOOD SCIENCE, 2018, 39(4): 26-31.
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| [12] |
HUANG Meihua, WU Ruhua, HE Quanguang, YANG Quanguang, PAN Hong, ZHANG Ezhen, HUANG Ruibin, YANG Haijuan, ZHANG Hong, PAN Zilai.
Physical Characteristics of Camellia chrysantha (Hu) Tuyama Flower Powder with Different Particle Sizes
[J]. FOOD SCIENCE, 2018, 39(3): 76-82.
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| [13] |
QI Baokun, ZHAO Chengbin, JIANG Lianzhou, XU Liang, LI Hong, LI Yang.
Analysis of Zeta Potential, Particle Size and Infrared Spectroscopy of 11S Glycinin at Different Heat Treatment Temperatures
[J]. FOOD SCIENCE, 2018, 39(24): 54-58.
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| [14] |
LIU Yao, WEI Qianni, WANG Hong, YANG Jinyi, SUN Yuanming, XU Zhenlin, SHEN Xing, LI Xiangmei, LEI Hongtao.
Determination of Chloramphenicol Residue Honey by Indirect Competitive ELISA
[J]. FOOD SCIENCE, 2018, 39(16): 336-342.
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| [15] |
JIN Zhiqiang, BAI Bianxia, ZHAO Jinfeng, CHEN Yanbin, WANG Xi.
Effect of Semidry Milling on the Quality Attributes of Millet Flour and Millet Noodles
[J]. FOOD SCIENCE, 2018, 39(15): 132-138.
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