[1] |
WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao.
Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium
[J]. FOOD SCIENCE, 2021, 42(5): 169-176.
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[2] |
HAO Rili, LI Dapeng.
Recent Progress in Understanding the Protective Effect of Phenolics against Cadmium-Induced Liver Injury
[J]. FOOD SCIENCE, 2020, 41(9): 254-262.
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[3] |
ZHAO Yanfang, KANG Xuming, NING Jinsong, ZHAI Yuxiu, SHANG Derong, DING Haiyan, SHENG Xiaofeng.
Speciation and Distribution Characteristics of Cadmium and Arsenic in the Edible Tissues of Oratosquilla oratoria
[J]. FOOD SCIENCE, 2020, 41(8): 282-287.
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[4] |
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao.
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
[J]. FOOD SCIENCE, 2020, 41(2): 50-57.
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[5] |
LIU Beibei , CAO Lin.
Quantum Dot-Based Assay for Rapid Simultaneous Detection of Lead and Cadmium
[J]. FOOD SCIENCE, 2019, 40(18): 335-341.
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[6] |
CHEN Yuwei, WANG Lei, WU Yongning, GONG Zhiyong.
Optimization of Removal of Cadmium from Rice Flour by Water Soaking and Its Effect on Quality
[J]. FOOD SCIENCE, 2019, 40(10): 272-278.
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[7] |
LI Peng, SHAO Zhiying, XIA Ji, HU Qiuhui, FANG Yong.
Determination of Cadmium in Edible Oils by ICP-MS after Extraction Induced by Emulsion Breaking
[J]. FOOD SCIENCE, 2018, 39(24): 284-288.
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[8] |
YANG Yukun, YANG Wenfei, CHANG Yuanyuan, GUO Yuanyuan, ZHAI Doudou, WANG Jin, WANG Xinghua.
Effects of Selenium on Antioxidant Activity of Saccharomyces cerevisiae under Cadmium Stress
[J]. FOOD SCIENCE, 2018, 39(22): 129-134.
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[9] |
HE Qiang, Lü Qian, WU Yue, LIN Qinlu, JIA Hongling, NING Yali.
Effects of (-)-Epigallocatechin-3-gallate on Intestinal Absorption and Transport of the Pollutant Cadmium in Cooked Rice
[J]. FOOD SCIENCE, 2018, 39(21): 129-134.
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[10] |
HUANG Fang, LIU Wenhui, WU Yi, YAN Yali, RUAN Zheng.
Chlorogenic Acid Attenuates Cadmium-Induced Intestinal Injury in Rats
[J]. FOOD SCIENCE, 2018, 39(17): 187-191.
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[11] |
SU Zhiwei, ZHAO Feng, JIANG Xue, LIU Yuanping, LIU Zhimin, MU Weili, ZHOU Deqing,.
Monitoring and Early Warning of Shellfish Toxins in Oyster Cultured in Sanggou Bay
[J]. FOOD SCIENCE, 2017, 38(6): 303-309.
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[12] |
ZHANG Suping, QIU Weiqiang, LU Qi, CHEN Shunsheng.
Determination of Glutathione and Free Amino Acids in Muscles of Four Shellfish Species by Automatic Amino Acid Analyzer
[J]. FOOD SCIENCE, 2017, 38(4): 170-176.
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[13] |
BAI Weibin, LI Xia, ZHU Cuijuan, HU Yunfeng, JIAO Rui, JIANG Xinwei, SUN Jianxia.
Progress in Understanding the Molecular Mechanism of Nutrition Intervention of Flavonoids on Cadmium Toxicity
[J]. FOOD SCIENCE, 2017, 38(3): 245-253.
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[14] |
ZHANG Wen, WU Guanghong, LU Yuanling, YU Xiaoyu, SHAO Junjie, ZHANG Meiqin.
Dietary Exposure and Risk Assessment of Cadmium from Crayfish (Procambarus clarkia) in Jiangsu Province
[J]. FOOD SCIENCE, 2017, 38(23): 201-206.
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[15] |
GUO Jiao, GUO Mengmeng, WU Haiyan, ZHAI Yuxiu, MOU Haijin, LU Lina, TAN Zhijun.
Simultaneous Determination of Perfluorinated Acids and Their Precursors in Bivalve Shellfish by Double SPE Columns Purification and Ultra Fast Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(20): 248-255.
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