Highlight: Research Papers on Detection of Food Safety, Hebei Provincial Center for Disease Control and Prevention

1

Research papers on detection of food safety, Hebei Provincial Center for Disease Control and Prevention

3793-3794

2

Research advances on toxic effect and detection technology of short chain chlorinated paraffins

3795-3803

YANG Li-Xin, et al

3

Determination of 9 kinds of dyes in bean products by ultra performance liquid chromatography with QuEChERS cleanup

3804-3809

LU Yang, et al

4

Assessment of the uncertainty in determination of thiocyanate content in milk by ion chromatography

3810-3816

LI Jin, et al

5

Determination of fumonisins in corn by liquid chromatography-tandem mass spectrometry with isotope dilution method

3817-3821

LIU Yin-Ping, et al

6

Determination of tetrodotoxin by ultra performance liquid chromatography-tandem mass spectrometry

3822-3826

WANG Li-Ying, et al

7

Analysis of the residues of 6 kinds of plant growth regulators in bean sprouts in Hebei province

3827-3833

LIU Yin-Ping, et al

8

Determination of N-dimethyl nitrosamine in beer and sausage

3834-3838

LIU Yin-Ping, et al

9

Analysis on the hot research topics of the river pollutant flux based on bibliometrics

3839-3848

YANG Li-Xin, et al

10

Investigation and analysis of pesticide residues in the market vegetables in Langfang city

3849-3854

HAO Shi-Bin, et al

11

The application of freezing-drying method for determination of 7 kinds of pyrethroid pesticides residues in dried jujube by gas chromatography

3855-3862

YUN Peng, et al

12

Determination of 6 kinds of aflatoxins in infant food by liquid chromatography-tandem mass spectrometry

3863-3870

REN Bei-Bei, et al

13

Investigate and analysis of 16 rare earth element residues in grain in Hebei province

3871-3877

ZHAO Chen-Xi, et al

Special Topic: Progress of Projects of the National Natural Science Foundation 2015

14

Research progress on application of acidic electrolyzed water ice in disinfection and preservation of food

3878-3884

WANG Meng, et al

15

Advances of cell injury mechanism by freezing stress during processing of probiotic ice cream

3885-3888

ZHANG Jian, et al

16

Research progress of natural food preservatives from microbial source

3889-3894

XING Hai-Li, et al

17

Research progress on the inhibition of colorectal cancer by sweet potato protein sporamin

3895-3900

LI Peng-Gao

18

Progress of proteomics of Lycium barbarum polysaccharide accumulation in the process of maturing and drying

3901-3906

FANG Xiang, et al

19

Effect of ω-3 polyunsaturated fatty acids on glucose and lipid metabolism in patients with type 2 diabetes

3907-3910

WANG Feng, et al

20

Research progress on adulteration detection of dried fruits of wolfberry

3911-3916

TIAN Xiao-Jing, et al

21

Acquired antibiotic resistance gene: an emerging contaminant posing a threat to food safety in the fermented vegetable food

3917-3922

XIANG Wen-Liang, et al

22

Research progress on the microbial fermentation of 1,3-propandiol from crude glycerol

3923-3927

QI Xiang-Hui, et al

23

Research progress in production of 2,3-butanediol by Saccharomyces cerevisiae engineering strains

3928-3934

HUANG Shou-Feng, et al

Special Topic: Processing, Quality and Safety of Aquatic Products

24

Research progress in application of spices on preservation of aquatic products

3935-3940

CAI Lu-Yun, et al

25

Research progress of fish collagen

3941-3946

LI Jie, et al

26

Research on quality analysis and regulatory countermeasures of imported salmon in China

3947-3952

ZHAO Hai-Jun, et al

27

Research progress on endogenous formaldehyde in aquatic products

3953-3958

HAN Dong-Jiao, et al

28

Properties, physiological function and application of dietary fiber

3959-3963

LIU Nan, et al

29

Research progress of effects of different processing methods on texture of fish meat

3964-3969

LI Jing, et al

30

Type-like of HBGAs in Crassostrea gigas and its binding properties with norovirus P particles

3970-3975

MA Li-Ping, et al

31

Preparation and characterization of collagen and collagen peptides from the skin of rockfish Sebastes schlegeli

3976-3983

WANG Shan-Shan, et al

32

Effects of different pretreatments on detecting free formaldehyde in Penaeus vannamei

3984-3991

HAN Dong-Jiao, et al

33

Determination of biogenic amines in seafood by suppressed conductance detection ion chromatography

3992-3997

SUN Yong, et al

34

Effect of frozen storage time on physicochemical properties of the adductor and skirt of scallops

3998-4002

CHEN Wei-Chan, et al

35

Research of salted jellyfish products dealumination and safety guidelines

4003-4010

ZHAO Yu-Ting, et al

Special Topic: Comprehensive Utilization of Agricultural By-product

36

Advances in comprehensive utilization of agricultural by-product

4011-4012

HE Qiang, et al

37

Research progress of snack food processing technology

4013-4018

YAN Meng-Ting, et al

38

Improvement of iturin A production with a combined shaking and static culture mode by Bacillus subtilis

4019-4024

JIN Hu, et al

39

Effect of flavanol from peanutskin on inhibiting acrylamide and its separation and identification

4025-4033

ZHAO Xiao-Dan, et al

40

Feasibility analysis of edible fungi cultivation by rape stalk as a substitute for cottonseed hull

4034-4039

DU Jing, et al

41

Preparation of metal chelating peptides from broad bean protein by enzymatic hydrolysis

4040-4046

LI Xue-Fen, et al

42

Study on the optimum hydrolytic process of sesame protein by response surface method and the antibacterial activity of its hydrolysate

4047-4056

GUO Ying-Ying, , et al

43

Study on tannin extract from chestnut (Castanea mollissima Blume) shell

4057-4062

WANG Li-Wei , et al

Food Analysis and Detection

44

Research status of acrylamide in roasted coffee

4063-4069

XU Tong-Yu, et al

45

Application of metabolomics method in food safety risk monitoring and assessment

4070-4074

HU Chuan-Qin, et al

46

Research progress on analytical methods of chlorantraniliprole in food

4075-4082

LIU Teng-Fei, et al

47

Research development on non-destructive determination technology for meat product quality

4083-4090

YANG Dong, et al

48

Implementation of good manufacturing practice for fried food at home and abroad

4091-4095

WANG Li-Rong, et al

49

Research progress on diarrhetic shellfish poison and the detection methods

4096-4102

LIU Xiao-Yu, et al

50

Phase transfer catalytic synthesis and characterization of glycidyl laurate

4103-4109

ZHANG Xing-Xing, et al

51

Aroma compounds in the thermal reaction flavorings of tobacco enzymatic hydrolysate

4110-4120

ZENG Shi-Tong, et al

52

Screening of Bacillus strains producing non-protein amino acid named L-Djenkolic acid based on liquid chromatography-hybrid quadrupole time-of-flight mass spectrometry

4121-4128

CHEN Zheng, et al

53

Preparation of paprika red pigment microcapsules by complex coacervation

4129-4134

HUANG Guo-Qing, et al

54

Simultaneous determination of 10 kinds of β-lactam antibiotics by reverse-phase exchange mixed-mode chromatography

4135-4141

LIU Ming-Yang, et al

55

Analysis of vitamin C content of 10 commercially available fruits from Zhenzhou city

4142-4146

GAO Hai-Rong, et al

56

Inhibitory effect of ethanol extracts from Allium Mongolicum Regel on hyperlipidemia mice

4147-4153

XIAO Xin-Feng, et al

57

Study on monoclonal antibody and polyclonal antibody preparation and establishment of ELISA detection method of wheat globulin

4154-4158

ZHAO Kai, et al

58

Simultaneous determination of metal ions in water samples by ultrasound-assisted extraction coupled with

4159-4164

SONG Yang, et al

59

Effects of frozen storage on quality and fluoroquinolones residues of beef

4165-4172

ZHAO Rui, et al

60

Amino acid composition and nutritional evaluation of Laggera pterodonta (DC.) Benth. from different areas inductively coupled plasma atomic emission spectrometry in Yunnan

4173-4180

YANG Fang, et al

61

Comparison of bioactivities of polysaccharides from Zizyphus jujuba fruit extracted with hot water and alkaline solution

4181-4187

JIAO Zhong-Gao, et al

62

Effects of powdered Maca (Lepidium meyenii) on immune function in mice

4188-4192

TONG Chang-Qing, et al

63

Determination of fructose, glucose, sucrose, and maltose in honey by high performance liquid chromatography with refractive index detector

4193-4198

ZHAO Wen-Hui, et al

64

Determination of dehydroacetic acid in Liangpi (cold noodles) by high performance liquid chromatography

4199-4204

WANG Yan

65

Determination of triclosan and triclocarban in fruit by dispersive solid-phase extraction and high performance liquid chromatography

4205-4211

WANG Li, et al

66

Uncertainty evaluation of forchlorfenuron in fruits by dispersive solid phase extraction-high performance liquid chromatography-tandem mass spectrometry

4212-4218

ZHANG Yan, et al

67

Antioxidant activities of the extracts from Inonotus obliquus sclerotia in vitro

4219-4224

DU Xiu-Ju, et al

68

Development of the rapid detection method for amitraz content in milk

4225-4229

WU Teng, et al

69

Origin traceability of honey based on the determination of isotope ratios by inductively coupled plasma-mass spectrometry

4230-4236

XU Da-Jiang, et al

70

Uncertainty evaluation of organic organophosphorus residues in milk determination by gas chromatography-tandem mass spectrometry

4237-4241

GAO Yang, et al

71

Determination of sucrose in sucrose-free frozen drinks

4242-4246

ZHANG Yu, et al

72

Detection of Listeria monocytes hyperplasia from bean curd and bean curd skin in Fuyang area in 2014

4247-4250

LIN Fang, et al

73

Determination of sodium parachlorophenoxy in bean sprouts by high performance liquid chromatography-tandem mass spectrometry

4251-4257

LU Gao-Chao, et al

74

Epidemiological analysis of rhabdomyolysis syndrome caused by crayfish in Jiangsu province during 2012 to 2014

4258-4261

ZONG Wen-Qi, et al

75

Discussion of applicability of L-carnitine content in the technical specification for inspection and evaluation of health food

4262-4267

PAN Xiao-Hong, et al