| | Highlight: Technical Innovation for Food Safety Assurance——Tianjin Entry-Exit Inspection and Quarantine Bureau | |
1 | Research progress of application of functional nanomaterials in detection of food contaminants | 381-386 |
| | MA Xing, et al | |
2 | Application of electrochemical sensors based on graphene in detection of food safety | 387-390 |
| | ZHANG Jin, et al | |
3 | Ion mobility spectrometry and its application in food test | 391-398 |
| | GE Han-Guang, et al | |
4 | Advance of research of detection methods for L-carnitine | 399-404 |
| | MA Xing, et al | |
5 | Progress of molecular identification techniques used in meat and meat products | 405-409 |
| | LI Zong-Meng, et al | |
6 | Development of gene expression profiler genetic analysis system and its application | 410-415 |
| | CHEN Xiao-Jin, et al | |
7 | Progress in the detection methodology of swine hepatitis E virus | 416-421 |
| | CHEN Xiao-Jin, et al | |
8 | Translation from “Validation and Quality Control of Polymerase Chain Reaction Methods used for the Diagnosis of Infectious Disease” issued by OIE | 422-426 |
| | LI Zong-Meng | |
9 | Rapid determination of chrysoidine II and auramine O in dried bean curd sticks by cryogenic centrifugal purification-high performance liquid chromatography | 427-431 |
| | YANG Shuang, et al | |
10 | Study on rapid determination of residual solvents in edible vegetable oils by headspace gas chromatography | 432-435 |
| | WANG Yong-Fang, et al | |
11 | Determination of diafenthiuron and its metabolites residue in apple by QuEChERS- high performance liquid chromatography-tandem mass spectrometry | 436-441 |
| | WANG Li-Qiang, et al | |
12 | Uncertainty evaluation of twelve kinds of sulfanilamide residues in casing | 442-446 |
| | WANG Fei, et al | |
13 | Detection of Escherichia coli O157:H7 in food by PCR-immunogold method | 447-451 |
| | PANG Lu, et al | |
14 | PCR-immunogold method for detection of Listeria monocytogenes in food | 452-456 |
| | PANG Lu, et al | |
15 | Antibacterial effects of 7 Chinese tannin extracts | 457-465 |
| | WANG Wan-Qian, et al | |
16 | Establishment of simultaneous detection of foot-and-mouth disease virus, vesicular stomatitis virus and swine vesicular disease virus by multiplex real-time RT-PCR | 466-471 |
| | WANG Nai-Fu, et al | |
17 | Effect of ultramicro Enteromorpha prolifera on activity of digestive enzymes in Litopenaeus vannamei | 472-477 |
| | WANG Wan-Qian, et al | |
18 | Identification of irradiation of herbal medicine by direct epifluorescent filter technique-aerobic plate count method | 478-483 |
| | ZHANG Hai-Bin, et al | |
19 | Comparative research of barley quality inspection standards between China and the United States | 484-490 |
| | LOU Ge, et al | |
20 | Influence of foreign matter on the bulk density of barley | 491-493 |
| | ZHANG Min, et al | |
21 | Analysis of liposoluble components from the oil of Semen Ziziphi Spinose | 494-499 |
| | ZHANG Min, et al | |
22 | Comparison and analysis of moisture detection methods of sunflower seeds and pumpkin seeds | 500-506 |
| | LIU Juan, et al | |
23 | Comparative analysis of onion and garlic leach liquor on the elimination of nitrite | 507-514 |
| | WANG Wei-Chen, et al | |
24 | Isolation and identification of fungal disease on barley imported from Canada | 515-518 |
| | ZHANG Ying, et al | |
25 | Analysis for self-controlled laboratory of export food production enterprises | 519-522 |
| | JIANG Tao, et al | |
| | Special Topic: Processing and Storage of Meat Products | |
26 | Molecular biology detection and PCR detection of enterohemorrhagic Escherichia coli O157:H7 | 523-527 |
| | DANG Miao-Miao, et al | |
27 | A review of inspection technology of β-agonist drug residues in meat | 528-533 |
| | XIONG Lin, et al | |
28 | The current research status of replacing nitrite to produce safe cured meat products | 534-539 |
| | LIU Cai-Hong, et al | |
29 | Characteristics and application of non-thermal sterilization technology in meat products processing | 540-544 |
| | FEI Nan, et al | |
30 | Effect of ultra-high pressure technology on microbial and quality of meat products | 545-549 |
| | HONG Yan, et al | |
31 | Real-time PCR method for quantitative detection of chicken blending in beef | 550-554 |
| | HU Zhi-Kai, et al | |
32 | Identification of mutton adulteration by multiplex fluorescent PCR | 555-562 |
| | YANG Dong-Yan, et al | |
33 | Determination of Congo red in cooked meat products by high performance liquid chromatography | 563-567 |
| | DOU Cai-yun, et al | |
| | Food Analysis and Detection | |
34 | Application research progress of enzyme technology in food processing | 568-574 |
| | XIA Wen-Shui, et al | |
35 | Research progress on polyphenolic phytochemicals of strawberry fruits | 575-584 |
| | CHENG Ran, et al | |
36 | Research on synthesis technology of phytosterol esters | 585-590 |
| | ZHAO Yan, et al | |
37 | Application of metal organic frameworks in separation and analysis | 591-595 |
| | LI Jin-Cheng, et al | |
38 | Progress on wax coating researches for fruits | 596-601 |
| | JIANG Nan, et al | |
39 | Simultaneous quantitative analysis of cerebrosides and ceramides from sea cucumbers by high performance liquid chromatography coupled with evaporative light-scattering detection coupled with evaporative light-scattering detection | 602-608 |
| | JIA Zi-Cai, et al | |
40 | Confirmation process of NordVal microbial qualitative analysis method | 609-613 |
| | QIAN Zhi-Juan, et al | |
41 | Acute toxicity test of Renshen Rongzhi capsules | 614-618 |
| | ZHAO Yan, et al | |
42 | Research on the extraction of bergamot essential oil by steam distillation and component analysis | 619-625 |
| | LIN Min-Hao, et al | |
43 | Analysis of antioxidant substance derived from 10 kinds of honey and their antioxidant activity | 626-632 |
| | LUO Hong-Xia, et al | |
44 | Simultaneous determination of monosaccharides, disaccharides and fructo-oligosaccharides in milk powder by ultra-filtration clean up coupled with high performance liquid chromatography | 633-638 |
| | XU Li-Zhu, et al | |
45 | Comparison study for detection methods and judgments of main safety indexes in bean sprouts | 639-646 |
| | FAN Zhi-Yong, et al | |
46 | Determination of 10 dyes in hotpot material and chill by ultra performance liquid chromatography with gel permeation chromatography cleanup | 647-652 |
| | LU Yang, et al | |
47 | Fabrication of disposable organophosphorus pesticide enzyme biosensor modified by polythionine | 653-658 |
| | CHEN Wen-Fei, et al | |
48 | Production process and functional component change of aged garlic extract | 659-666 |
| | WANG Xiao-Min, et al | |
49 | Determination of L-hydroxyproline content in health products by high performance liquid chromatography-tandem mass spectrometry | 667-672 |
| | CAI Wei-Jiang, et al | |
50 | Determination of sulfate in salt by ion chromatography | 673-676 |
| | HE Pan, et al | |
51 | Fast detection of Salmonella in health food by VIDAS method | 677-681 |
| | WANG Si-Jin, et al | |
52 | Simultaneous amplification and testing application in detection of foodborne pathogenic microorganisms | 682-688 |
| | XIAO Jian, et al | |
53 | Study on extraction of polysaccharide from Siraitia Grosvenorii by cellulase method | 689-694 |
| | LI Hong-Yan, et al | |
54 | Evaluation of uncertainty in ion chromatography determination of nitrite in sausage | 695-698 |
| | YU Li, et al | |
55 | Determination of lead, arsenic, cadmium, chromium and mercury by inductively coupled plasma mass spectrometry in frost cosmetics | 699-703 |
| | ZHANG Lin, et al | |
56 | Evaluation on nutritional and healthy effects of dry-type red grape wine by BDI-GS system and food safety discussion | 704-709 |
| | ZHAO Jin-Jin, et al | |
57 | Determination of chloramphenicols residues in milk and dairy products by high performance liquid chromatography-tandem mass spectrometry | 710-717 |
| | ZHANG Yan, et al | |
58 | Monitoring and analysis of the contents of total mercury in food in Tibet area 2012~2013 | 718-722 |
| | SI Lan-Lan | |
59 | Course design of food safety rapid detection technology on the dietary food safety in higher vocational colleges | 723-727 |
| | ZHAI Pei, et al | |
| | Food Safety Supervision | |
60 | Introduction of Canada chemical residue control program | 728-732 |
| | ZHANG Lei, et al | |
