| [1] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [2] |
LI Anna, ZENG Yifang, WEN Yangping, LI Weiqiang, WANG Dan, YANG Wuying, TANG Kaijie.
Portable Electrochemical Sensors Coupled with Machine Learning for Intelligent Analysis of Sulfamethoxazole
[J]. FOOD SCIENCE, 2025, 46(24): 29-43.
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| [3] |
JI Weihao, GONG Lei, LIANG Jianing, ZHOU Taohong, FAN Xiaolong, CHEN Li.
Ultrasensitive Immunoassay Based on Meta-surface Plasma Resonance Chip for Chloramphenicol in Aquatic Products
[J]. FOOD SCIENCE, 2025, 46(17): 292-298.
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| [4] |
SUN Yue, ZHANG Qiaozhen, GAO Mingshuang, LIU Siyuan, WANG Lijuan.
Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion
[J]. FOOD SCIENCE, 2025, 46(12): 42-48.
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| [5] |
JIN Yan, WANG Jingyi, CHENG Jianing, YU Lemin, ZHANG Bichen, ZHANG Yibo, XU Tongyu.
Immunomagnetic Separation of Salmonella Typhimurium Based on Microfluidic Chip
[J]. FOOD SCIENCE, 2025, 46(1): 200-209.
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| [6] |
SHI Bingyan, DONG Nan, WANG Mei, LÜ Du, LOU Jiaqin, LIU Jia.
Effect of Acetic Acid Pretreatment on Oil Content of Potato Chips
[J]. FOOD SCIENCE, 2023, 44(20): 87-93.
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| [7] |
YUE Wei, MENG Lixiu, WANG Yuan, QIN Yongwei.
Detection of Rutin in Flower Buds of Sophora japonica by Using Chitosan-Based Carbon Dot Paper Chip
[J]. FOOD SCIENCE, 2023, 44(16): 260-266.
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| [8] |
LI Jiamin, SUN Jinxun, WANG Zijuan, YUAN Ye, ZHU Huixia, NIE Xinyu, LIU Kexin, ZHANG Yifan, AO Changwei.
Effect of Oak Chip Aging on the Flavor of Persimmon Brandy
[J]. FOOD SCIENCE, 2023, 44(14): 298-304.
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| [9] |
ZHANG Junlin, CHEN Zhiqing, ZHENG Qinsheng, XIAO Jie, CAO Yong, LIU Xiaojuan.
Analysis of Astaxanthin Binding to Transmembrane Transporter Protein Cluster Determinant 36 Using Molecular Docking and Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2023, 44(12): 102-107.
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| [10] |
GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi.
L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips
[J]. FOOD SCIENCE, 2022, 43(4): 60-68.
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| [11] |
CHEN Lamei, JIN Xin, BI Jinfeng, HU Lina, QIU Yang, LÜ Jian.
Effect of Ultrasonic-Assisted Sugar Osmotic Pretreatment on Quality and Hygroscopicity of Vacuum Freeze-Dried Peach Chips
[J]. FOOD SCIENCE, 2022, 43(17): 117-123.
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| [12] |
YUE Wei, KONG Jinghua, LIU Shishi, DUAN Fengqi.
Determination of Chlorogenic Acid in Honeysuckle by Carbon Dot-Molecularly Imprinted Paper Chip
[J]. FOOD SCIENCE, 2022, 43(16): 253-260.
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| [13] |
WU Ying, FAN Congcong, SU Xiaona, SHEN Yudong, TAN Shu, ZHONG Cuili, XU Xiaoxuan, ZENG Daoping, YANG Jinyi.
Simultaneous Detection of Four Veterinary Drugs Using Immunochip Assay Based on Smart Phone
[J]. FOOD SCIENCE, 2021, 42(2): 278-282.
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| [14] |
Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip
[J]. FOOD SCIENCE, 2021, 42(10): 297-304.
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| [15] |
XIE Chunhua, LIU Shuang, WANG Minsi, WANG Xialin, WANG Shen, ZHANG Zhijun, SONG Yang.
Development of a Surface Plasmon Resonance Immunosensor for Detecting Olaquindox
[J]. FOOD SCIENCE, 2020, 41(4): 293-299.
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