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2019 Vol.10 No.9
Special Topic: Food Preservation and Storage
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1
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Research advances in metabolism and regulation of waxy substances in apple
LI Ang, et al
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2441-2448
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2
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Progress of application of combined preservation methods in the preservation of leafy vegetables
YU Jie, et al
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2449-2455
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3
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Main safety issues in the processing and storage of peanut oil
LIN Lin, et al
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2456-2461
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4
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Research advances on storage and fresh-keeping technology of fresh Ficus carica
YAN Dao-Min, et al
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2462-2467
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5
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Research advances in shrimp deterioration mechanism and its natural biological preservation technology
YOU Zhen-Dan, et al
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2468-2473
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6
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Research status and prospects of fruit storage and preservation technology
TANG Le-Jin, et al
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2474-2480
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7
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Main environmental factors of solanum during storage for different potato varieties
ZHENG Xu, et al
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2481-2493
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8
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Effect of frozen storage on the content of Nε-carboxy-methyl-lysine and Nε-carboxyethyl-lysine before and after processing of raw meat
ZHANG Kun, et al
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2494-2501
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9
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Development of electronic nose equipment based on gas sensor for mobile detection of strawberry rot
HAN Lu, et al
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2502-2508
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10
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Analysis on the pollution status of food-borne pathogenic bacteria in refrigerator of community residents in Beijing in 2018
ZHANG Peng-Hang, et al
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2509-2513
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11
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Effects of storage temperature on physiochemical quality of postharvest green peppers in Hunan
XU Hai-Shan, et al
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2514-2520
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12
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Effect of 1-methylcyclopropylene combined with different fresh-keeping bags on the cold preservation effect of the stalk eatable sweet potato tips
SHENG Xiao-Ting, et al
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2521-2526
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13
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Post-ripen and senescence progress of banana delayed by 1-methylcyclopropene fresh-keeping sticking paper
MENG Xiang-Chun, et al
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2527-2532
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14
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Effects of different cooking and cooling methods on quality of 3 kinds of green vegetables in cold distribution of Chinese fast food
YANG Dong-Mei, et al
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2533-2538
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15
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Isolation and identification of specific spoilage bacteria in spicy crab and antibacterial evaluation of spices
TURSUNAY Turgun, et al
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2439-2444
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16
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Production of free and modified forms of deoxynivalenol in wheat grain
FAN Kai, et al
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2445-2554
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17
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Exploration on stability kinetics model of juice soysour soup beverage
LI Ming, et al
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2555-2561
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Food Nutrition and Functional Food
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18
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Mechanism of osteoimmunology and the new perspective of functional foods beneficial for bone mineral density
FAN Feng-Jiao, et al
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2562-2566
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19
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Optimization of processing conditions and establishment of shelf-life prediction model for tomato juice
ZHU Feng-Mei, et al
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2567-2574
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20
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Study on the adsorption of patulin in pear juice by attapulgite
LIU Qi-Li, et al
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2575-2580
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21
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Hydrogen-nuclear magnetic resonance metabolomics study on the urine of D-galactose-induced aging model mice by Chinese compound granules
NUERAMINA A-Bu-Du-Ha-Li-Ke, et al
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2581-2589
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22
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Anti-inflammatory activity and acute toxicity of the total flavonoids from Rhodiola rosea
PATIMAN Xiao-Kai-Ti, et al
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2590-2595
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23
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Effects of total flavonoids from tumor fruit black grass on the proliferation and migration of colon cancer cell line SW480 and its mechanism
RENAGULI Re-Yi-Mu, et al
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2596-2601
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24
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Study on the promoting effect of low fat and high vitamin diet intervention on postoperative healing of limb fractures
HOU Jie, et al
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2602-2605
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25
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Effect of dietary nutrition on nutrition and inflammation in long-term hemodialysis patients
GUO Feng-Li, et al
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2606-2610
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Food Analysis and Detection
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26
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Research progress on the determination methods of sulfite in food
LUO Xiao, et al
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2611-2616
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27
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Application of electrospray ionization source in food safety risk detection and solution of matrix effect
WANG Chun-Min, et al
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2617-2623
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28
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Discussion on the inspection and quality control of microorganism in food
LIU Hong-Bin, et al
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2624-2628
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29
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Research progress on rapid detection methods of organophosphorus pesticides
ZHANG Shao-En, et al
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2629-2633
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30
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Dynamic changes of main physicochemical indexes in brine fermentation by 3 kinds of inoculation methods
HE Wei, et al
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2634-2641
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31
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Effects of non-starter lactic acid bacteria A-3 and D-3 on the ripening of semi-hard goat cheese
MENG Zhao-Xu, et al
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2642-2651
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32
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Determination of 14 kinds of common fungicide residues in leaven by ultra performance liquid chromatography-tandem mass spectrometry
CUI Xia, et al
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2652-2659
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33
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Evaluation of uncertainty for the determination of dehydroacetic acid in food by high performance liquid chromatography
CHEN Chen, et al
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2660-2663
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34
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Identification and fermentation characteristics of lactic acid bacteria isolated from sufu
LIU Yun, et al
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2664-2671
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35
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Investigation and analysis of arsenic and mercury pollution in supplementary foods for infant and young children
LIU Xiu-Hong, et al
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2672-2677
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36
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Simultaneous determination of synthetic and natural pigments in macaron with ultrasound-assisted extraction-liquid chromatography-electrospray ionization tandem mass spectrometry
HU Wen-Yan, et al
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2678-2683
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37
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Detection of Pseudomonas aeruginosa by real-time loop-mediated isothermal amplification
ZENG Si-Si, et al
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2684-2688
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38
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Situation and harm of micro-nano plastic pollution in seafood
ZHANG Shi-Chun, et al
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2689-2696
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39
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Determination of benzo(a)pyrene in cooking oil by tandem molecularly imprinted solid phase extraction-high performance liquid chromatography
JIN Xue-Feng, et al
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2697-2701
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40
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Determination of 192 kinds of pesticide residues in Pu’er tea by gas chromatography tandem mass spectrometry
MAN Hong-Ping, et al
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2702-2722
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41
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Effects of Triphala core drugs on energy metabolism related factors in normal rats
RAPKAT Samat, et al
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2723-2729
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42
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Determination of benzo(a)pyrene in edible oil by matrix solid-phase dispersion based on metal-organic frameworks combined with high performance liquid chromatography
LV Zhi-Yang, et al
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2730-2735
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43
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Identification and determination of ginseng in bamboo leaf gypsum soup
FU Yao, et al
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2736-2742
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44
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Determination of xylitol in yoghurt by gas chromatography internal standard method
LUO Yue, et al
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2743-2748
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45
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Analysis of clinical distribution and drug resistance of 1874 strains of Staphylococcus aureus
ZHANG Jing-Xin, et al
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2749-2753
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46
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Application of near infrared technology in the butter production process
CHEN Guang-Chuan, et al
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2754-2758
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47
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Evaluation of uncertainty of determination of benzoic acid content in juice mud
HAO Xia-Li, et al
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2759-2764
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48
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Determination of minoxidil and other 6 kinds of components in infant cosmetics by ultra-high performance liquid chromatography-tandem mass spectrometry
ZHAO Wei, et al
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2765-2770
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49
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Optimization of extraction technology of chlorogenic acid compounds from Lonicerae flos
TU Xiao-Qin, et al
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2771-2776
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50
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Analysis of proficiency testing results of determination of fructose, glucose, sucrose in honey
LIU Hong, et al
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2777-2781
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51
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Exploration the effect of dilution temperature on quantitative detection of Staphylococcus aureus
ZHU Wen-Bin, et al
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2782-2785
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52
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Rapid detection of sunset yellow and lemon yellow in Collichthys niveatus by liquid chromatography
YAN Zhuo-Yan, et al
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2786-2790
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53
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Determination of copper ion migration in regreen Indocalamus leaves under different conditions by microwave digestion and atomic absorption spectrometry
CHEN Zhao-Gui, et al
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2791-2794
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54
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Determination of vitamin B6 and nicotinamide in milk shake by ultraviolet tandem fluorescence method
QIU Qing-Lian, et al
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2795-2800
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Food Safety Supervision and Management
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55
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Analysis and suggestion on microbiological examination index in food safety standard
SU Tao, et al
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2801-2807
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56
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Study on the key areas of food regulatory science of US Food and Drug Administration and its enlightenment to China
MAO Ting, et al
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2808-2814
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57
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Research on the application of analytic hierarchy process in the implementation of food defense plan
LIU Jian-Fang, et al
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2815-2820
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58
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Analysis of pathogens proficiency testing results of seafood in Guangdong province in 2017
ZHOU Yong, et al
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2821-2824
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