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2019 Vol.10 No.2
Special Topic: Profess of Projects of the National Natural Science Foundation in 2018
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1
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Application of ultrahigh methoxylated pectin in food emulsion
LIU Jing-Ran, et al
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277-283
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2
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Research advance in the exopolysaccharide biosynthesis of Streptococcus thermophilus
KONG Ling-Hui, et al
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284-290
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3
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Research progress on the toxicity of foodborne aluminum contamination
CHENG Dai, et al
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291-296
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4
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Research progress of rice bran and its lipase
YU Cheng-Wei, et al
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297-305
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5
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Effects of frozen preservation and thawing on the quality changes of aquatic products
CHEN Yi-Xuan, et al
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306-311
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6
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Formation and inhibition mechanism of heterocyclic amines in heat- processed foods
LI Yong, et al
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312-319
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7
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Application of quantum chemistry in the study of free radical scavenging activity by natural antioxidants
CUI Dan-Dan, et al
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320-327
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8
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Effects and mechanisms of NO on postharvest fruit preservation
JIAO Cai-Feng, et al
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328-332
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9
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Research progress of damage mechanism of probiotics induced by double stressing from low temperature and acidity of probiotic fermented milk
ZHANG Min, et al
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333-338
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Food Nutrition and Functional Food
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10
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Determination of liquiritin and glycyrrhizic acid in Gancao from different place by ultra performance liquid chromatography
FEI Wen-Jin, et al
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339-343
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11
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Optimization of processing technology of chayote yoghurt
SHI Bin, et al
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344-350
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12
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Optimization of ultrasonic extraction of safflower polysaccharide and its infrared spectroscopy
YUAN Jie, et al
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351-357
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13
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Primary functional components and antioxidant activity of different solvents extracts of noni pomace
ZHAO Hong-Liang, et al
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358-364
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14
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Effect of Acanthopanax senticosus, Semen ziziphi spinosae and Gastrodia elata capsule on the sleep of mice
CHEN Gui-Ying, et al
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365-368
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15
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Study on the assisting blood sugar reduction function of oat b-glucan
HUANG Yuan-Ying, et al
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369-373
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16
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Analysis of functional nutrition components in sugar-free foods of diabetic patients
TAN Lei
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374-379
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Food Analysis and Detection
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17
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Application of low field nuclear magnetic resonance technology in food safety rapid detection
GUO Qi-Yue, et al
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380-384
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18
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Research progress on β-agonists in food-borne animal tissues
CHEN Qing-Ping, et al
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385-393
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19
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Preparation and application of surface enhanced Raman scattering substrates in pesticide residue detection
WANG Shi-Fang, et al
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394-399
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20
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Research progress of detection techniques for food flavors and fragrances
WANG Yu-Jiao, et al
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400-406
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21
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Cryoprotective and water retention effects of xylitol, mannitol and isomaltooligosaccharide on cooked shrimp (Litopenaeus vannamei) during frozen storage
ZHANG Xiao-Li, et al
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407-413
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22
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Effects of environmental factors on Cronobacter sakazakii biofilm formation
CHEN Xue, et al
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414-420
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23
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Expression, purification and immunological identification of the main allergen arginine kinase in Procambarus clarkia
CAO Hui, et al
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421-425
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24
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Analysis of the levels and distribution of florfenicol residue in animal-origin food
LI Hong-Quan, et al
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426-433
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25
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Preparation of Fe3O4 nanozyme for detection of tetracycline antibiotics in foods
CHEN Xiang-Ming, et al
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434-439
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26
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Determination of 4 serotypes of shiga toxin Escherichia coli by multiplex PCR assay
WANG Jing, et al
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440-446
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27
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Determination of total arsenic in rice by solid-phase extraction-hydride gerneration-atomic fluoerence spectrometry
ZHANG Sun-Xian, et al
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447-452
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28
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Effect of nitrogen sweeping on the recoveries of aflatoxins
CAI Zeng-Xuan, et al
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453-456
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29
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Determination of Sudan red residues in eggs by ultra performance liquid chromatography-tandem mass spectrometry
ZUO Xiao-Lei, et al
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457-462
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30
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Analysis and evaluation of blind sample testing of sunset yellow in beverages
YUAN Lei, et al
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463-468
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31
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Simultaneous determination of residues of carbadox, olaquindox and related metabolites in chicken and egg by high performance liquid chromatography-tandem mass spectrometry
ZHANG Jing, et al
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469-475
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32
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Rapid determination of terbufos, terbufos-sulfone and terbufos-sulfoxide residues in vegetables and fruits by high performance liquid chromatography-tandem mass spectrometry
LIU Jia, et al
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476-481
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33
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Uncertainty evaluation for the determination of clenbuterol residues in meat by liquid chromatography tandem mass spectrometry
YAN Shun-Hua, et al
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482-488
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34
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Non-destructive testing method of egg quality based on machine vision
LI Xin-Cheng, et al
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489-493
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35
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Simultaneous determination of 4 kinds of Sudan red in chili products by improved molecular imprinted solid phase extraction-high performance liquid chromatography
HU Si-Yi, et al
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494-499
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36
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Determination of 41 kinds of glucocorticoids in honey by QuEChERS coupled with ultra performance liquid chromatography-tandem mass spectrometry
LI Lu, et al
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500-509
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37
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Analysis of various heavy metals and different forms of arsenic and mercury in truffles
XU Yan, et al
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510-514
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38
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Establishment and result analysis of microbial limit test for 5 kinds of Uygur honey paste preparation
GU Jin-Hua, et al
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515-520
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39
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Determination of acesulfame potassium, benzoic acid, sorbic acid, saccharin sodium dihydrate and dehydroacetic acid in Se-enriched and fermented soyabeans
LI Bi-Bo, et al
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521-526
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40
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Determination of metanil yellow in juice and jam by high performance liquid chromatography
FANG Yan, et al
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527-532
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41
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Determination of 11 kinds of synthetic colorants in foods by high performance liquid chromatography
TONG Fang-Di, et al
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533-538
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Food Safety Supervision and Management
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42
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Choice of risk regulation path of genetically modified food in China
DING Yu-Fang, et al
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539-545
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43
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Comparative study on Chinese and American food defense regulations
LIU Jian-Fang, et al
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546-550
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44
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Rapid identification of wild and farmed Lateolabrax japonicus by electronic-nose technology and random forest algorithm
SUN Yong, et al
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551-556
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45
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Analysis of risk monitoring results of food additives in Jiangsu province in 2017-2018
DING Hong-Liu, et al
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557-562
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