| Special Topic: Fresh-cut Fruits and Vegetables | |
1 | Fresh cut fruits and vegetables processing and quality safety control | 2401-2402 |
| HU Wen-Zhong | |
2 | Application of preservation technologies in fresh-cut fruits and vegetables | 2403-2408 |
| JI Yi-Fang, et al | |
3 | Research advances in biological preservatives of fresh-cut fruits and vegetables | 2409-2414 |
| DONG Yan, et al | |
4 | Application of methyl jasmonate on the quality controlling of fruits and vegetables | 2415-2419 |
| QI Hai-Ping, et al | |
5 | Research advances on discoloration of fresh-cut fruits and vegetables and its control | 2420-2426 |
| HE Feng-Ping, et al | |
6 | Application of edible active films coatings on preservation of fresh-cut fruits and vegetables | 2427-2433 |
| Sa-Ren-Gao-Wa, et al | |
7 | The role of salicylic acid as signal molecule and its application in fresh-cut fruits and vegetables | 2434-2438 |
| MU Shi-Yang, et al | |
8 | Research progress in mechanical wounding stimulation signal molecules transduction and defensive reaction for fresh-cut fruits and vegetables | 2439-2444 |
| YAN Yuan-Yuan, et al | |
9 | Effects of different level of cutting injury on garlic antioxidant capacity | 2445-2451 |
| JIANG Ai-Li, et al | |
10 | The changes of fresh-cut broccoli in antioxidant activity during storage | 2452-2457 |
| LIU Cheng-Hui, et al | |
11 | Effects of calcium chloride treatment on the physiologic quality of fresh-cut celery | 2458-2463 |
| WANG Yan-Ying, et al | |
12 | Effects of sodium alginate treatment in physiology and biochemistry changes of fresh-cut Xuehua pears | 2464-2469 |
| TIAN Mi-Xia, et al | |
13 | Quantitative determination of phenolics composition in fresh-cut ‘Fuji’ apples by high performance liquid chromatography | 2470-2474 |
| CHEN Chen, et al | |
14 | Effect of chitosan edible coating incorporated with origanum essential oil on preservation of fresh-cut pineapple | 2475-2481 |
| FENG Ke, et al | |
15 | Effects of ultraviolet irradiation and citric acid treatment on fresh-cut apples | 2482-2488 |
| JIANG Dan, et al | |
16 | Effect of fresh-cut treatments at different wounding intensities on antioxidant properties of postharvest red-fleshed radish | 2489-2495 |
| GAO Fan, et al | |
17 | Effects of storage temperature on nutritional compositions and antioxidant activity of fresh-cut coriander | 2496-2501 |
| HAN Cong, et al | |
18 | Effect of methyl jasmonate pre-treatment on quality and antioxidant activity of fresh-cut pitaya fruit | 2502-2508 |
| LI Xiao-An, et al | |
19 | Study on the Chinese fresh-cut yam preserved by high concentration of ethanol solution | 2509-2515 |
| LIU Hong-Li, et al | |
20 | Quality change of fresh-cut lettuce during processing and storage | 2516-2523 |
| CAO Na, et al | |
21 | Effect of vacuum processing on browning control of fresh-cut lotus tubes | 2524-2529 |
| ZHANG Xin-Yi, et al | |
22 | Effect of mild heat pre-treatment on storage quality of fresh-cut Arctium lappa | 2530-2536 |
| ZHENG Yi, et al | |
| Special Topic: Food Safety Supervision and Management | |
23 | Food safety supervision and management | 2537-2538 |
| LIU Huan | |
24 | Introduction of imported food safety supervision system in New Zealand | 2539-2546 |
| LIU Liang, et al | |
25 | Brief introduction of Australian food safety supervision and management system | 2547-2551 |
| QIU Hua-Lei, et al | |
26 | Introduction of dairy import monitoring program of Canada | 2552-2557 |
| ZHANG Wei, et al | |
27 | Study on the security risk analysis and effective prevention and control measures of benzo[a]pyrene in vegetable oil | 2558-2562 |
| HAO Wei-Xia | |
28 | Current status and analysis of safety supervision for food contact paper in China and abroad | 2563-2567 |
| FAN Mei-Juan, et al | |
29 | Analysis of major issues on implementation and application of GB 28050-2011 | 2568-2572 |
| ZHANG Yue-Ying, et al | |
30 | Comparative review of microbial indexes of Chinese and foreign water quality standards | 2573-2580 |
| CUI Yan, et al | |
31 | Measures and thoughts on constructing the Halal food safety system | 2581-2586 |
| WANG Ming-Qiang, et al | |
32 | Fortified food safety management in the United States and its implications to our country | 2587-2594 |
| GAO Yuan-Yuan, et al | |
33 | Residue levels and cumulative acute risk assessment of pesticides in apples of main fruits area in Shandong province | 2595-2602 |
| LAN Feng, et al | |
34 | Comparative study of domestic and foreign quality standards for edible bird’s nest | 2603-2609 |
| CHEN Chang-Xing, et al | |
35 | Investigation of indicator polychlorinated biphenyls in eggs of a district in Chongqing | 2610-2613 |
| ZHOU Jie, et al | |
36 | Analysis and risk assessment of microorganisms in drinking water in a city of China | 2614-2619 |
| SUN Yuan-Yuan, et al | |
| Special Topic: Quality and Quality Safety of Drink Wine | |
37 | Current practice and future trends of quality and safety of Chinese alcohlic beverages | 2620-2625 |
| FAN Wen-Lai, et al | |
38 | Present situation and development strategy of fruit beer in China | 2626-2632 |
| DONG De-Wu, et al | |
39 | Discussion on the development trends of Chinese liquor industry | 2633-2638 |
| LI Dan, et al | |
40 | Determination of plasticizer of phthalate esters in Chinese liquor by nonionic surfactant/vortex liquid-liquid microextration combined with gas chromatography-mass spectrometry | 2639-2650 |
| DONG Wei, et al | |
41 | Application of liquid/liquid extraction in determination of ethyl carbamate in liquor | 2651-2657 |
| LI Yuan-Zi, et al | |
42 | Optimization of fermentation parameters and the antioxidant capacity of Longan wine | 2658-2665 |
| LUO Ru-Feng, et al | |
43 | Study on the volatile components of Sichuan Xiaoqu liquor by head space-solid phase microextraction and gas chromatography mass spectrometry | 2666-2679 |
| YANG Jian-Gang, et al | |
44 | Research of Fen liquor aging behaviors during storage time | 2680-2687 |
| REN Hong-Bin, et al | |
45 | Design of fire and explosion protection of spirit room in liquor factories | 2688-2695 |
| HUANG Xiao-Tao, et al | |
| Highlight: Papers of the First Northern Food Quality and Safety Symposium | |
46 | Recent development of detection methods for chlorpyrifos residues in food | 2696-2701 |
| DAI Ying, et al | |
47 | Study on the effect of polyphenol and essential oil on the growth and patulin production of Penicillium expansum | 2702-2707 |
| WANG Yuan, et al | |
48 | Optimization of sub-critical water extraction of polyphenols from oil palm mesocarp by response surface methodology | 2708-2714 |
| LI Jing-Qiu, et al | |
49 | Principal component analysis and cluster analysis of free amino acid of mycelia of 7 Cordyceps fungi | 2715-2721 |
| YU Shi-Jun, et al | |
50 | Isolation and identification of osmotolerant yeasts from quick-frozen kiwi fruit processing | 2722-2728 |
| NIU Chen, et al | |
51 | Analysis of microbial safety factors in catering food by using analytic hierarchy process | 2729-2735 |
| LIU Li-Jie, et al | |
52 | Concentrations and health risk evaluation of heavy metals in vegetables in Beijing | 2736-2745 |
| WANG Bei-Hong, et al | |
53 | Detection of adulteration in crude soybean oil by using differential scanning calorimetry | 2746-2750 |
| SHAO Wei, et al | |
54 | Rapid determination of fluoride content in pumpkin and lettuce by concentration direct reading method | 2751-2756 |
| WANG Chang-Qing, et al | |
55 | Comparison and analysis of the quality of several commercially available sauerkraut | 2757-2763 |
| JIANG Xue-Jing, et al | |
56 | Quantitative assess and satisfaction survey of catering services for student lunch in Shahekou district of Dalian city | 2764-2769 |
| FAN Qin-Hua, et al | |
57 | Study on the banana-oat compound fruit milk | 2770-2774 |
| SUN Yong-Jie | |
| Food Analysis and Detection | |
58 | Research advances on Maca | 2775-2782 |
| XU Min, et al | |
59 | Research progress of wheat protein allergens | 2783-2788 |
| LU Xue-Rui, et al | |
60 | Research progress on the identification of edible vegetable oil adulteration | 2789-2794 |
| GAO Bei, et al | |
61 | Research and development of Bacillus sporothermodurans | 2795-2801 |
| HU Chang-Li, et al | |
62 | Control of trans fatty acids by oil processing | 2802-2806 |
| GUO Rui-Hua, et al | |
63 | Reflections on building the management system of quality and safety of agricultural products based on Internet of Things | 2807-2812 |
| GAO Lu-Jun, et al | |
64 | Determination of phthalates in drinking water by new solid-phase extraction coupled with high performance liquid chromatography | 2813-2821 |
| HE Jin-Xing, et al | |
65 | Determination of crocus I and crocus II in saffron | 2822-2827 |
| QIAN Yong, et al | |
66 | Isolation and identification of Vibrio parahaemolyticus from iced fresh Trachinotus ovatus | 2828-2833 |
| KE Yan-Kun, et al | |
67 | Determination of aflatoxin B1 in cooking oil, peanut, and grain by using direct competitive ELISA kit | 2834-2839 |
| XIE Ti-Bo, et al | |
68 | Study on extraction technology of sapogenins from Chinese yam skin | 2840-2845 |
| ZHANG Jin-Feng, et al | |
69 | Detection of volatile components in 5 edible vegetable oils by solid phase micro-extraction-gas chromatography-mass spectrometry | 2846-2856 |
| GAO Bei, et al | |
70 | Uncertainty evaluation in determination of nitrofuran metabolites residues in aquatic product by liquid chromatography-tandem mass spectrometry | 2857-2862 |
| ZHU ZI-Tong, et al | |
71 | Determination of isoxaflutole and its metabolites residues in rice by liquid chromatography-mass spectrometry/mass spectrometry | 2863-2868 |
| LUO Jia, et al | |
72 | The status analysis of tea quality safety in China | 2869-2872 |
| ZHENG Guo-Jian, et al | |
