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Highlight： Institute for Food and Cosmetics Control, National Institutes for Food and Drug Control
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1
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849-852
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2
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Current status and consideration of food rapid test method
ZHENG Tian-Chi, et al
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853-859
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3
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Rapid detection of Bifidobacterium spp. by loop-mediated isothermal ampli-fication
FAN Yi-Ling , et al
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860-868
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4
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Survey on food testing ability of Shanghai district institutes for food anddrug control
FAN Yi-Ling , et al
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869-876
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5
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Establishment of quantitative methods for detecting bovine-derived and ovine-derived materials in fresh meat
FENG Zhen , et al
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877-886
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6
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Discussion on the method of microbiological test for health foods including Chinese herbal ingredients
LIU Dong-Ling, et al
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887-892
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7
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Determination of trace vitamin B12 in enteral nutrition powder by microbiological method
JIANG Meng-Hong, et al
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893-897
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8
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Determination of 5 kinds of polyunsaturated fatty acids in dietary supplements by gas chromatography
WU Xiao-Yun, et al
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898-905
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9
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Determination of the formaldehyde content in beer by acetyl acetone method
CUI Na, et al
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906-910
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10
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Evaluation of microorganism on tableware by ATP bioluminescence
ZHANG Feng-Lan, et al
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911-916
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11
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Determination of gardenia yellow cake by high performance liquid chromatography
ZHANG Xu
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917-920
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12
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Determination of 7 kinds of prohibited pigment residues in bean products by high-performance liquid chromatography-mass spectrometry
ZHANG Shan
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921-926
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13
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Determination of arsenic content and speciation in foods of different matrixes by high performance liquid chromatography-hydride generation atomic fluorescence spectrometry
DONG Zhe, et al
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927-932
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14
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Determination of geniposidic acid in herba cistanche by high performance liquid chromatography
LI Li, et al
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933-937
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15
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Determination of xylitol, sorbitol and sucrose in chewable and effervescent vitamin C by high performance liquid chromatography
DIAO Fei-Yan, et al
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938-943
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16
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Determination of 9 kinds of elements in health food by microwave digestion-inductively coupled plasma mass spectrometry
LI Meng-Yi, et al
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944-950
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17
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Improvement of pre-column derivatization for the determination of eicosapentaenoic acid and docosahexaenoic acid in fish oil softcapsules by gas chromatography
LI Shuo, et al
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951-957
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18
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Simultaneous determination of 6 kinds of elements in pearl powder by inductively coupled plasma optical emission spectrometry
LI Jun-Jie, et al
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958-965
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19
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Determination of 10 kinds of water-soluble vitamins in food supplements by high performance liquid chromatography-tandem mass spectrometry
LIANG Rui-Qiang, et al
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966-974
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20
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Proficiency testing on the determination of preservatives in cosmetic emulsion
NIU Zheng-Rui, et al
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975-982
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21
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Determination of 5 kinds of nucleotides in milk powder by triple quadrupole mass spectrometry
SUN Shan-Shan, et al
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983-990
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22
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Determination of 9 kinds of fat-soluble vitamins in healthy foods by liquid chromatography-mass spectrometry
WANG Cong, et al
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991-999
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23
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Determination of trypsin inhibitor activity of soybean milk
YIN Shuai, et al
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1000-1005
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24
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Determination of carmine, allura red and erythrosine in meat product by high performance liquid chromatography
ZHANG Long-Long, et al
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1006-1010
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25
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Uncertainty evaluation for determination of lead in pickled vegetables by atomic absorption spectrometry
DONG Zhe, et al
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1011-1017
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Special Topic: Food rapid Detection Technology and Intelligent Equipment
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26
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Current new trend of aquatic products quality and safety supervision technologies in China
LIN Hong, et al
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1018-1023
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27
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A rapid determination method of β-Carotene in fresh tea leaves by high performance liquid chromatography
LI Yin-Hua, et al
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1024-1028
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28
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Rapid extraction of triazine pesticides from tomatoes by microwave-assisted steam diffusion method
WANG Xiao, et al
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1029-1036
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29
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Preparation and characterization of an immunoaffinity column for the selective extraction of neomycin
ZHENG Qi, et al
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1037-1045
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30
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Application of fuzzy mathematics in the evaluation of the effectiveness of HACCP certification
MENG Zhao-Yu, et al
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1046-1050
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31
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Rapid identification of aroma rice by solid phase micro-extraction gas chromatography-mass spectrometry
SUN Qian, et al
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1051-1055
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32
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Distribution and pollution assessment of heavy metals in sediments of aquaculture ponds in Beijing area
ZONG Chao, et al
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1056-1062
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33
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Rapid determination of organochlorine, pyrethroid and organophosphorus pesticide residues in food by gas chromatography
HE Hao
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1063-1068
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34
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Simultaneous analysis of 196 pesticide residues in grape matrix using gas chromatography-tandem mass spectrometry
TIAN Fei-Fei, et al
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1069-1081
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35
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Microchip electrophoresis-based quantitative determination of composition of blended meat
LI Li-Xiao, et al
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1082-1086
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36
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Direct determination of the mass profiling of galactooligosaccharidesin syrup by ultra high performance liquid phasechromatography
YANG Xin-Lei, et al
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1087-1094
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Special Topic: Food Flavor Analysis and Sensory Quality Evaluation
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37
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Aanalysis of the subjective and objective evaluation techniques on food texture
XU Xian-Zhong, et al
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1095-1101
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38
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Typical sensory characteristics and performance-price ratio of Baijiu (liquor) products with the same brand
LIU Ming, et al
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1102-1108
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39
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Nutritional and sensory quality analysis of homemade soybean milk by dry/wet patterns
DONG Qiao, et al
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1109-1115
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40
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Nutritional and sensory quality analysis of homemade soybean milk by dry/wet patterns
ZHANG Lu-Lu, et al
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1116-1122
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41
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Detection of benzene and benzologue in yogurt by gas chromatography-mass spectrometry
WANG Jun-Ping, et al
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1123-1129
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42
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Comparative analysis of aroma components in Baoquansoybean paste and village soybean paste
PANG Wei-Qiao, et al
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1130-1137
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43
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Establishment of high performance liquid chromatography chromatographic fingerprint of Zanthoxylum bungeanum based on spicy components
DU Wen-Qian, et al
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1138-1144
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Special Topic: Research Papers on Detection of Agriculture Products Safety, Beijing Research Center for Agricultural Standards and Testing
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44
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Research progress of soil pollution assessment methods and their application in the division of non-agricultural producing region
XU Li, et al
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1145-1151
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45
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Quantitative analysis method based on Levenberg-Marquardt back-propagation artificial neural network for X-ray fluorescence spectrometry
LI Fang, et al
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1152-1158
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46
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Determination of pymetrozine residue in wheat flour by high performance liquid chromatography
QIAN Xun, et al
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1159-1163
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47
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Present situation and chronic dietary exposure assessment of pesticide residues in vegetables in Beijing
LI An, et al
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1164-1169
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48
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Determination of 2-dodecylcyclobutanone in irradiated pork by accelerated solvent extraction followed by gas chromatography-mass spectrometry
ZHANG Xiu-Tong, et al
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1170-1175
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Food Machinery and Packaging
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49
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Research progress on detection and pretreatment methods of antioxidants in food contact materials
TIAN Min, et al
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1176-1182
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50
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Research progress on detection of food contact silicone rubber
HE Bing-Hui, et al
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1183-1188
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51
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Migration of additives and substances in the contact materials propene polymer of food and drug by liquid chromatography
SUN Yan-Zeng, et al
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1189-1196
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52
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Comparison of food contact materials regulations at home and abroad and the reference to our country
SHANG Gui-Qin, et al
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1197-1202
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53
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Changes of optical properties in the aging process of polypropylene
SUN Chang-Yong, et al
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1203-1209
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Food analysis and detection
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54
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Research progress for measuring dissociation constant of aptamer-target complex
LIU Ji-Hong, et al
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1210-1219
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55
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Analysis on toxic and harmful substances in food
SUN Yu-Feng, et al
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1220-1225
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56
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Research progress of high-value utilization of pelagic fishes and by-products
CHEN Xiao-Ting, et al
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1226-1232
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57
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Survey and analysis for pesticide residues in the imported grain
LIU Yong-Ming, et al
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1233-1239
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58
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Research progress on submerged fermentation of macroscopic edible fungi
WANG Qian, et al
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1240-1246
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59
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Problems and solving thoughts of aluminum residue in finished jellyfish
LI Xue-Yuan, et al
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1247-1251
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60
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Rapid determination of mycotoxins in wheat by immune magnetic beads affinity purification with ultra performance liquid chromatography-tandem mass spectrometry
LEI Fang, et al
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1252-1260
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61
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Application of three scale fuzzy hierarchy model in food-safety risk assessment evaluation
LONG Ze-Rong
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1261-1268
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Food Analysis and Detection
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62
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Effects of sodium carbonated decolorization on the properties of Auricularia auricula soluble dietary fiber
WANG Qing-Qing, et al
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1269-1274
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63
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Optimization for production process of convenient edible fungi soup
LV Cheng-Yu, et al
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1275-1282
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64
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Removal of nitrite in the saury by compositions of scallion
WANG Ying, et al
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1283-1288
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65
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Determination of peroxide values of food products by autopotentiometric titrator
LIU Xin, et al
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1289-1297
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66
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Isolation purification and composition analysis of Oolong tea polysaccharides
CHEN Mei-Chun, et al
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1298-1303
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67
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Rearch of imported aquatic products dynamic lot inspection supervision mode based on the risk management
YANG Jin, et al
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1304-1311
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68
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Optimization of ultrasound-assisted extraction of saponins from oat bran and their antioxidant capacity
WANG Qi, et al
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1312-1320
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69
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Optimization of extraction processing for soluble protein of seed residue of sea buckthorn using the response surface analysis and amino acid composition analysis
TIAN Jing-Min, et al
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1321-1329
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70
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Risk analysis of aluminium contamination in kelp and laver
ZHAN Zhong-Chen, et al
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1330-1334
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71
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Efficacy of several kinds of spices extracts on red globe (Eriobotrya japonica) preservation
LV Ming-Zhu, et al
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1335-1343
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72
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Application of DHA algal oil microemulsion in beverage
DU Fang-Fang, et al
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1344-1350
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73
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Quality control of water produced by purified water system
FENG Bo
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1351-1357
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