| [1] |
ZHENG Yige, XING Shijun, SHI Wenjian, YUAN Yuyao, WU Bin, ZHANG Zheng.
Sulfur Dioxide Fumigation Maintained the Postharvest Quality of ‘Munage’ Grape by Activating Sulfur Metabolism
[J]. FOOD SCIENCE, 2025, 46(9): 285-294.
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| [2] |
LI Qiqi, TIAN Yixiu, YANG Zhaozhaoyang, ZHANG Rui, ZHANG Yunwei, DUAN Yaru, MA Wen.
Effect of the Substitution of Sulfur Dioxide by Tannin Fractions from Wine Pomace before Alcoholic Fermentation on the Flavor Quality of Wine
[J]. FOOD SCIENCE, 2025, 46(20): 242-249.
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| [3] |
ZHANG Le, CUI Jinna, LIU Wei, ZHU Mingda, LIU Zhanying.
Research Progress on Tolerance Mechanism of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2024, 45(3): 317-325.
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| [4] |
LI Xiaobei, ZHAO Xiaoyan, LIU Haiyan, ZHOU Changyan, FAN Tingting, ZHANG Yanmei.
Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(12): 298-304.
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| [5] |
XU Lingjun, YUAN Yiming, FENG Aiguo, DENG Jian, HU Xiaoping.
Comparative Studies on Physical and Chemical Properties of Traditional Brown Sugar and Refined Brown Granulated Sugar
[J]. FOOD SCIENCE, 2018, 39(7): 125-130.
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| [6] |
HAN Jie1, CHEN Cunkun2, WANG Wensheng2,*, ZHENG Yan1, DONG Chenghu2.
Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes
[J]. FOOD SCIENCE, 2015, 36(24): 319-325.
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| [7] |
WANG Yanhong1, AN Yu2, ZHANG Min1, WU Xiaomin3, REN Weiming1, XU Xuanwei1, ZHU Yanping1, ZHAO Dan1, LI Yueru1,*.
Analysis and Health Risk Assessment of Sulfur Dioxide Residue in Ginseng Roots
[J]. FOOD SCIENCE, 2015, 36(24): 214-219.
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| [8] |
LIANG Hong,LIN Yan-kui,WANG Bing-tao,WANG Yao-yu,YAN Zhi,WANG Lou-ming,SHEN Yan.
Comparison of Several Determination Methods for Sulfur Dioxide in Wine
[J]. FOOD SCIENCE, 2012, 33(4): 178-181.
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| [9] |
WU Bin,ZHONG Mei,WANG Zhi-rong,WANG Ji-de*.
Controlled Gas Release and Application of Solid-state Chlorine Dioxide Preservative
[J]. FOOD SCIENCE, 2010, 31(8): 294-296.
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| [10] |
GUO Zhen-zhong1,2 HU Yun-feng1 LI Wen-sheng2 FENG Xiao-yuan2,3,* WANG Bao-gang2 WANG Ji-hua3.
Determination of Sulfur Dioxide in Nut Fruits by EDTA-2Na Solution Sampling-Pararosaniline Hydrochloride Spectrophotometric Method
[J]. FOOD SCIENCE, 2009, 30(8): 247-250.
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| [11] |
LIN Jun, HU Qun, YE Min-Fang, YING Lin-Chu.
Study on Determination of SO2 Residue in Grape Wine by Electric Potential Titration
[J]. FOOD SCIENCE, 2008, 29(3): 380-382.
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| [12] |
TANG Yu-Fang, LIANG Yi-Lian.
Sulfite Determination in Sugar with Non-mercury Absorption Treatment
[J]. FOOD SCIENCE, 2007, 28(2): 270-272.
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| [13] |
FANG Qiang, JI Bao-Ping, LI Bo, ZHANG Hong.
The Effect of Nutrients on Binding Sulfur Dioxide after Cider Fermentation
[J]. FOOD SCIENCE, 2005, 26(2): 146-151.
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| [14] |
YU Yi-Gang, HUANG Wei, LIU Zhi-Jian, LI Qiao-An.
Sulfur Dioxide Residues on Litchi Fruit Treated with Sulphur Fumigation during Storage
[J]. FOOD SCIENCE, 2004, 25(11): 311-313.
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| [15] |
ZHU Chuan-He, DU Jin-Hua.
Research on Apple Juice Brewing
[J]. FOOD SCIENCE, 2003, 24(5): 106-110.
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