[1] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
|
[2] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
|
[3] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
|
[4] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
|
[5] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
|
[6] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
|
[7] |
ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei.
Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
[J]. FOOD SCIENCE, 2019, 40(8): 202-207.
|
[8] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
|
[9] |
PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi.
Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics
[J]. FOOD SCIENCE, 2019, 40(4): 229-236.
|
[10] |
LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong.
Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD)
[J]. FOOD SCIENCE, 2019, 40(2): 200-207.
|
[11] |
YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang.
Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS
[J]. FOOD SCIENCE, 2019, 40(2): 304-309.
|
[12] |
WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei.
Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components
[J]. FOOD SCIENCE, 2019, 40(16): 293-301.
|
[13] |
LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao.
Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice
[J]. FOOD SCIENCE, 2019, 40(16): 327-334.
|
[14] |
DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan.
Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino
[J]. FOOD SCIENCE, 2019, 40(14): 265-269.
|
[15] |
XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan.
Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2019, 40(12): 237-244.
|