Special Topic：Food Chemistry and Nutrition

1

Research progress on bioactive substances and its biological activity of algae

2875-2880

LIU Nan, et al

2

Research progress of the detection technology for vitamins in food

2881-2889

WU Jing, et al

3

Research progress of polysaccharide-iron compound

2890-2895

DONG Ya-Ru, et al

4

Optimization of extraction process for polyphenols from Sargassum fusiforme

2896-2902

HE Chuan-Hui, et al

5

Optimization of ultrasound-assisted extraction of phenol compounds from Ligustrum lucidum fructus by response surface method

2903-2910

ZHAO Yan, et al

6

Determination of amino acids in leaves of Geum aleppicum Jacq. by precolumn derivatization reversed-phase high performance liquid chromatography

2911-2916

ZHANG Yue, et al

7

Modification of polysaccharide from Momordica charantia L. and its antioxidant activities

2917-2923

RU Yi, et al

8

Optimal extraction of coarse polysaccharides from black tea by composite enzymes method

2924-2930

WANG Xin, et al

9

Development of composite beverage by Loniceraedulis and kiwifruit

2931-2936

LUO Jin-Cheng, et al

10

Optimization of preparation process of compound antialcoholism granules

2937-2943

YANG Tian-Zhi, et al

11

Research on processing technology for yogurt of lemon and green tea

2944-2949

FU Liang, et al

12

Development of camellia oil sugar-free cake

2950-2956

ZHENG Ming-Jing, et al

13

Analytical methods of eicosapentaenoic acid, docosapentenoic acid and docosahexaenoic acid in seal oil by gas chromatography

2957-2966

HU Ye-Min, et al

Special Topic：Non-destructive Detection Application in Food

14

Research on non-destructive detection technology for ensuring quality and safety of agro-foods

2967-2968

PENG Yan-Kun

15

Research progress on computer vision for detection of food putrefaction

2969-2975

WANG Zhen-Jie, et al

16

Recent progress of biosensors for detection of organophosphorus pesticide residues

2976-2980

DAI Ying, et al

17

Application of Raman spectroscopy technique in food non-destructive determination

2981-2987

LIU Chen, et al

18

Simultaneous detection of multiple index for internal and external defects of potato based on semi-transmission hyperspectral

2988-2993

XU Meng-Ling, et al

19

Nutrients components forecast on free-range and broiler chicken based on near infrared spectroscopy

2994-3001

XING Su-Xia, et al

20

Preliminary study on rapidly quantitative detection of lead in orange by laser-induced breakdown spectroscopy

3002-3006

ZHANG Xu , et al

21

Quantitative evaluation of pork freshness based on near-infrared spectroscopy

3007-3013

WANG Wen-Xiu, et al

22

Detection of potato resistant starch content by visual/near infrared reflectance spectroscopy

3014-3020

ZHANG Jing-Ting, et al

23

Experimental study on near infrared spectroscopy detection of sugar degree of apple

3021-3025

SUN Yuan-Hao, et al

24

Model optimization on rapid detection of beet sugar content by near infrared spectroscopy

3026-3029

LI Mao-Mao, et al

Special Topic: Open Factory and Transparent Quality—The Detection Technology Project of By-health

25

Determination of menaquinone-7 in vitamin K2 by reversed-phase high performance liquid chromatography

3030-3033

WANG De-Wei, et al

26

Assessment of content uncertainty of vitamin A acetate in vitamin tablets by high performance liquid chromatography

3034-3037

HUANG Cheng-An, et al

27

Determination of vitamin B12 in chewable tablets by liquid chromatography-tandem mass spectrometry

3038-3044

PAN Shi-Chao, et al

28

Microorganism determination of biotin content in multi-vitamins tablets

3045-3049

HUANG Jin-Li, et al

29

Determination of acid value of propolis soft capsule by potentiometric titration

3050-3054

LI Ru-Qin, et al

30

Determination of salidroside in Yikang capsules by high performance liquid chromatography

3055-3059

CAI Wei-Jiang, et al

31

Determination of total flavonoids in Brazil green propolis capsule

3060-3063

LI Yue-Bin, et al

32

Determination of aflatoxin B1 in propolis soft capsules by high performance liquid chromatography-tandem mass spectrometry

3064-3069

SU Zhao-Lun, et al

33

Determination of N-Sulfo-glucosamine potassium salt by reversed-phase high performance liquid chromatography with online pre-column derivation

3070-3074

WANG De-Wei, et al

34

Determination of puerarin, paeoniflorin and curcumin in radix puerariae turmeric collagen tablets by reversed-phase high performance liquid chroma-tography with dual-wavelength

3075-3081

SU Zhao-Lun, et al

35

Determination of aflatoxin M1 in health food by high performance liquid chromatography-tandem mass spectrometry

3082-3087

SU Zhao-Lun, et al

36

Rapid determination of lactoferrin by reversed-phase high performance liquid chromatography

3088-3092

WANG De-Wei, et al

37

Rapid determination of fruto-oligosaccharides content in probiotic powder by high performance liquid chromatography-evaporative light-scattering detector

3093-3097

WANG De-Wei, et al

38

Determination of phosphatidylcholine from soybean phospholipids by normal phase chromatography

3098-3102

CAI Wei-Jiang, et al

39

Determination of caffeine in theanine extract by high performance liquid chromatography

3103-3107

CHEN Cai-Yun, et al

40

Determination of squalene in squalene soft capsule by high performance liquid chromatography

3108-3113

ZHANG Xi-Jin, et al

41

Determination of mixed tocopherols in oil health food by reversed-phase high performance liquid chromatography

3114-3119

SU Zhao-Lun, et al

42

Determination of reducing sugar content in sugary health care products by titration method

3120-3123

GAO Jun-Jie, et al

43

Comparative study of 2 kinds of different pretreatments in determination of lead by atomic absorption spectrophotometry

3124-3128

LI Yue-Bin

44

Determination of free L-cysteine by automatic amino acid analyzer

3129-3133

YE Shao-Wen

45

Optimization of detection method for garlic powder composition

3134-3138

YE Shao-Wen

46

Studies of protein powder producing peculiar smell

3139-3144

YE Shao-Wen

47

Determination of the degree of substitution of carboxymethyl cellulose sodium

3145-3148

WANG Xiang, et al

48

Assessment of content uncertainty of DHA in algal oil by gas chromatography

3149-3154

ZHANG Xi-Jin, et al

49

Evaluation of expanded uncertainty of titrant

3155-3159

LI Jian-Xin

Highlight：Papers of the First Northern Food Quality and Safety Symposium

50

Current status and future prospects of the risk assessment of dietary trans-fatty acids

3160-3166

LIU Ying, et al

51

Analysis of risk factors and responsibility subjects for food safety in China

3167-3171

MA Xiang-Nan, et al

52

Research progress in chemical component of propolis and its geographic origins and plant origins

3172-3176

GAO Peng-Bo, et al

53

Optimization for extracted conditions of abalone viscera

3177-3185

WANG Jiao, et al

54

Purification of anthocyanins from purple sweet potato by macroporous adsorption resin

3186-3191

WEI Hao-Cheng, et al

55

Testing of physical and chemical indicators and analysis of frying oils

3192-3198

MA Hui-Ling, et al

56

Analysis of fruit development and quality forming behaviors of two kinds of blackberry (Rubus spp.) cultivars

3199-3204

ZHAO Hui-Fang, et al

Food Analysis and Detection

57

Research progress on quorum sensing of Aspergilus flavus

3205-3210

LI Cai-Yan, et al

58

Review of toxicity and determination method of sulfite in food products

3211-3216

ZHANG Jing, et al

59

Progress in food safety detection using chromatographic techniques, spectroscopic techniques, and biological detection technology

3217-3223

GUO Pei-Yuan, et al

60

Synthesis and identification of acid orangeⅡhapten and artificial antigen

3224-3229

WANG Jian, et al

61

Detection of the transgenic soybean ingredients in tofu

3230-3236

ZHEN Ya-Ping, et al

62

 Investigation and analysis of Pb and Cd pollution in 6 provinces and municipalities in the crustacea

3237-3246

JIANG Chen-Jie, et al

63

Influence of heating temperature and time on the quality of edible frying oil

3247-3254

ZHAI Jin-Ling, et al

64

Determination of 5 plant growth regulators residues in fruits and vegetables by high performance liquid chromatography

3255-3261

SHAO Jin-Liang, et al

65

Determination of 9 kinds of diarrhetic shellfish poisoning toxins by liquid chromatography tandem mass spectrometry

3262-3268

WU Zhen-Xing, et al

66

Determination of 2,4- dichlorophenoxyacetic acid residue in vegetables by enzyme linked immunosorbent assay

3269-3273

LU Huan, et al

67

Effects of chitosan coating on postharvest physiology and quality of Shatang mandarin

3274-3277

FU Liang, et al

68

Determination of carbendazim residue in fried broad bean by high performance liquid chromatography

3278-3282

FU Yan-Mei, et al

69

Determination of butylated hydroxytoluene in food by fluorescence spectroscopy

3283-3286

ZHANG Wei, et al

70

Determination of benzo(a)pyrene in cream by liquid chromatography

3287-3291

WU Teng, et al

71

Application of HACCP in controlling honey quality in production

3292-3298

LI Jun-Yan