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2017 Vol.8 No.6
Special Topic: Meat Processing and Quality Safety
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1
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Topics on processing and safety of meat product
ZHOU Ya-Jun
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1945-1946
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2
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Research progress of salt reduction techniques and quality improvement processing techniques during
meat processing
LI Da-Yu, et al
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1947-1953
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3
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Research progress of detection and control measures of hazards in meat products
ZHANG Su-Su, et al
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1954-1960
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4
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Research progress of the application of fat substitutes in meat products
DONG Xue-Wen, et al
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1961-1966
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5
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Research progress of meat quality evaluation methods
XU Yu-Ting, et al
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1967-1972
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6
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Processing formula optimization and quality analysis of ginseng roast chicken
ZHOU Ya-Jun, et al
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1973-1979
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7
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Analysis of water relaxation characteristics of water-injected pork by low-field nuclear magnetic resonance
GAI Sheng-Mei, et al
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1980-1986
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8
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Effects of vanillin and vitamin C on the content of heterocyclic amines in braised beef
NIE Wen, et al
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1987-1992
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9
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Optimization of analysis of volatile compounds of Xuanwei ham by solid phase microextraction
WU Bao-Sen, et al
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1993-1999
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10
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Detection of endpoint temperature of pork by low field nuclear magnetic resonance
YU Xiao-Bo, et al
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2000-2005
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11
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Sampling method for low field nuclear magnetic resonance measurement of moisture distribution in pork
HUANG Zi-Xin, et al
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2006-2011
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12
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Determination of porcine ingredient in pork with recombinase polymerase mediated isothermal amplification
GUO Yan-Hua, et al
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2012-2016
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13
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Influence of different thawing and salting process on quality of pork and sausage
LI Xin, et al
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2017-2021
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14
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Radioactive hazard and risk assessment of irradiated seafood
SHAO Hong-Hong, et al
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2022-2027
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15
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Effects of Artemisiae argyi/lotus leaf extract on the inhibition of bacteria and the fresh-keeping of sausage
NING Cheng, et al
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2028-2034
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16
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Comparative analysis of quality and main nutrition components between European pigeon and other livestock and poultry meat
CHANG Ling-Ling, et al
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2035-2040
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Special Topic: Research on Functional Food
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17
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Research progress on preparation of millet nutritional components
HE Yong-Lin, et al
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2041-2046
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18
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Research progress of making suitability and quality characteristics of early green tea in different regions
YAN Wen-Bin, et al
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2047-2053
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19
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Research progress on chemical constituents and biological activities of sea cucumber
WEI Hao-Hua, et al
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2054-2061
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20
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Research progress on extraction, separation and biological activity of sea cucumber polysaccharide
ZHANG Hong-Ling, et al
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2062-2067
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21
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Contrast study on determination of total arsenic content in 3 kinds of health foods by inductively coupled plasma mass spectrometry and atomic fluorescence spectrometry
YANG Ze-Hua, et al
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2068-2072
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22
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Research progress on the preservation and melanosis inhibition for shrimps
SUN Wei-Wei, et al
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2073-2078
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23
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Antioxidant function of Brassica rapa L. polysaccharide and processing technology of its tablet
ZHANG Qian-Xiao, et al
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2079-2085
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24
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Determination of taurine in milk powder by high performance liquid chromatography-high resolution mass spectrometry
ZHANG Ting, et al
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2086-2090
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25
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Research progress of Se-enriched food
YANG Xu, et al
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2091-2097
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26
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Optimization of microwave-assisted extraction of quercetin from Letinous edodes stem by response surface methodology
SUN Xue, et al
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2098-2104
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27
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Determination of synthetic colorants in health food capsule shells by high performance liquid chromatography
GAO Jia-Min, et al
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2105-2110
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28
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Application of HACCP system in the health care products production of multi-vitamin tablets
FENG Bo, et al
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2111-2117
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Food Analysis and Detection
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29
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Research analysis on alcoholic intoxication
YANG Chun-Ping, et al
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2118-2122
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30
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Screening of Bacillus strains producing 4'-hydroxyacetophenone by liquid chromatography/quadrupole time-of-flight mass spectrometry
CHEN Zheng, et al
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2123-2128
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31
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Effect of buffalo αS1-casein polymorphism on quality of Mozzarella-type cheese
HUANG Li, et al
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2129-2134
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32
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Screening of bacteria on the surface of kumquat by matrix assisted laser desorption ionization time-of-flight mass spectrometry
DAI Xiao-Hang, et al
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2135-2139
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33
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Effects of organic fertilizer made by spent mushroom compost of Flammulina velutipes and brewer's spent grain on soil and potato quality
CAO Xue-Ying, et al
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2140-2145
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34
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Rapid detection of malachite green residues in aquatic products with immunogold-silver staining method
FU Lin-Feng, et al
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2146-2153
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35
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Determination of 13 kinds of alkene compounds in food packaging paper materials by headspace-gas chromatography-mass spectrometry
HE Zhong-Qiang, et al
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2154-2161
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36
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Determination of residue of diafenthiuron and evaluation of its dynamics in cabbages and soil by high performance liquid chromatography
LI Zeng-Mei, et al
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2162-2170
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37
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Rapid screening of phathalates and phenolic environmental estrogens in aquatic products by ultra-performance liquid chromatography-quadrupole/electrostatic field obitrap high-resolution mass spectrometry
JU Ling-Yan, et al
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2171-2179
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38
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Determination of reducing sugar in wine by direct titration
LIU Ye, et al
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2180-2184
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39
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Determination of 5 kinds of selenium species in rice by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry
WANG Tie-Liang, et al
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2185-2190
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40
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Changes of aroma components during Pu’er tea fermentation process by headspace-solid-phase microextraction and gas chromatography-mass spectrometry
CHEN Bao, et al
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2191-2198
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41
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Determination of 11 kinds of antibiotics in drinking water by high performance liquid chromatography-tandem mass spectrometry
ZHANG Lv, et al
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2204-2210
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42
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Determination of chlorampheincol, thiamphenicol and florfenicol residues in chicken and egg by high performance liquid chromatography-electrospray ionization-tandem mass spectrometry
ZHANG Jing, et al
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2211-2219
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43
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Uncertainty evaluation of determination of total dissolved solids based on Monte Carlo method
CHEN Zi-Fan
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2220-2225
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44
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Uncertainty evaluation of determination of aflatoxin B1 in edible oil by ELISA with top-down approach
CHEN Zi-Fan
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2226-2231
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45
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Optimization of nitrite elimination effect of fruit enzyme, tea polyphenols and vitamin C by response surface methodology
CHEN Ming-Zhong, et al
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2232-2237
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46
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Analysis of volatile components of tea leaves and infusion from Pu-erh tea by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry
LI Ji, et al
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2238-2245
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47
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Simultaneous determination of natamycin and dimethyl fumarate in foods by high performance liquid chromatography
GUAN Yong-Yi, et al
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2246-2250
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48
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Uncertainty evaluation of determination of organochlorine pesticide residues in soybean oil by gas chromatography
CHEN Ke
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2251-2256
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49
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Detection of pantothenic acid in infant formula powders by microbiological method
LI Xing-Lin, et al
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2257-2262
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50
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Simultaneous determination of praziquantel residues in feed and bovine serum by liquid chromatography-tandem mass spectrometry
SU Ming-Ming, et al
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2263-2266
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51
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Determination of polysaccharide in the alcoholic drink of SanqiGouqi by phenol-sulfuric acid colorimetry method
KONG Qing-Long, et al
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2267-2271
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52
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Uncertainty evaluation of determination of cadmium in cabbage by atomic absorption spectroscopy
HU Chun, et al
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2272-2276
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53
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Rapid screening of sulfur fumigated star anises by field-portable X-ray fluorescence
GENG Zhi-Wang, et al
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2277-2281
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54
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Uncertainty evaluation of aerobic plate count in source water
LI Ying-Jie, et al
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2282-2284
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55
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Determination of citric acid in wine by 2D-high performance liquid chromatography
HUANG Wei, et al
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2285-2289
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56
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Determination of tin in milk powder containing corn starch matrix
GAO Shan, et al
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2290-2293
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57
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Optimization of determination method of lactose in milk powder by liquid chromatography
GAO Shan, et al
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2294-2297
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Food Safety Supervision and Management
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58
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Market quality status and supervision of hypoglycemic health food
WANG Hui, et al
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2297-2302
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59
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Requirements and common problems of liquor making enterprises licensing
XIAO Jian-Feng, et al
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2303-2306
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60
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Quality status of online food in China in 2016
YU Yan-Yan, et al
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2307-2311
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61
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Review on naturally contained food additives in food
GU Yu-Xiang, et al
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2312-2317
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62
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Virulence and antimicrobial characteristics of foodborne Vibrio parahaemolyticus strains in China in 2015
BAI Yao, et al
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2318-2324
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63
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How to carry out hazard analysis critical control point reassessment effectively for export-food production enterprises
LIU Jian-Fang, et al
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2325-2329
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64
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Effects of WeChat article creative competition of co-construction and sharing national food safety city in Hangzhou
XIN Xiao-Xuan, et al
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2330-2335
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65
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Laboratory management from the proficiency testing suspicious results of ammonia nitrogen
YANG Zhi-Qun, et al
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2336-2339
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66
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Investigation and analysis of 3 kinds of phthalates esters in commercially available vegetable oils in Inner Mongolia area in 2013
CHEN Zhi-Min, et al
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2340-2345
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67
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Analysis of contamination of different microorganisms in 6 kinds of food in Guangdong province in 2016
REN Zheng-Hua, et al
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2346-2349
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68
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Analysis of risk monitoring results of sorbic acid and benzoic acid in dried aquatic products of animal origin of Liaoning province from 2013 to 2014
XU Gui-Lian, et al
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2350-2353
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69
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Effects of nutritional plan intervention based on health education on nutritional dietary behavior of primary school students
WANG Wei, et al
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2354-2358
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70
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Application of ISO22000 in the production of vitamin C tablets for health care products
FENG Bo, et al
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2359-2365
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Instruction to Authors
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2366-2367
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