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2019 Vol.10 No.13
Highlight: Research Papers on Food Inspection and Testing by Guangdong Institute of Food Inspection
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1
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Research status of true or false identification technology of liquor products
WANG Ting-Cai, et al
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4029-4035
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2
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Research and application of technical specification for evaluation of rapid food safety inspection products
LIU Hai-Hong, et al
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4036-4042
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3
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Research on the standardization in capacity building of inspection and testing institutions
WANG Jia, et al
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4043-4049
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4
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Comparative analysis of food safety standards between China and foreign countries
DENG Pan, et al
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4050-4054
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5
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Analysis on the results of food safety status of dairy products in Guangdong province in 2018
WANG Ting-Cai, et al
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4055-4061
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6
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Evaluation of uncertainty in determination of cyanide in liquor by gas chromatography
XIONG Han-Hong, et al
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4062-4067
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7
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Determination of cyanide in liquor by headspace gas chromatography-mass spectrometry
HE Hai-Yin, et al
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4068-4073
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8
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Determination of bongkrekic acid in rice noodles and fried rice noodles by ultra performance liquid chromatography-tandem mass spectrometry
ZENG Xue-Fang, et al
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4074-4079
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9
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Investigation of salmon adulteration
DING Qing-Long, et al
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4080-4085
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10
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Application of Cognac brandy identification based on taste analysis system
ZHANG Jing, et al
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4086-4091
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11
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Risk lists of veterinary drug residues in farmers' markets of Guangdong province
CAI Ruo-Chun, et al
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4092-4098
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12
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Identification of the true and false of Cognac brandy based on foodomics technology
LIU Jia-Fei, et al
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4099-4104
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13
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Identification of smelly salt by ultra performance liquid chromatography-high resolution mass spectrometry combined with omics
ZHANG Jing, et al
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4105-4111
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14
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Investigation and analysis of Pseudomonas cocovenenans subsp. farinofermentans from rice flour products and starch and its products in Guangdong province in 2018
SU Jia-Ni, et al
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4112-4118
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15
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Determination of total mercury in food by direct mercury analyzer
ZHANG Jin-Han, et al
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4119-4124
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16
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Determination of cadmium in milk powder by inductively coupled plasma mass spectrometry
ZHANG Pei-Xia, et al
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4125-4130
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17
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Study on document control in microbiology laboratory
SU Zhang-Ting, et al
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4131-4137
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18
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Exploration of new model of tracking evaluation on food rapid inspection products
LIU Hai-Hong, et al
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4138-4144
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19
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Simultaneous identification of Salmo salar and Oncorhynchus mykiss by dual real-time PCR
ZHOU Lu, et al
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4145-4151
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20
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Validation and analysis of Fapas proficiency test for detection of transgenic components in soya flour
YANG Chen, et al
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4152-4158
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21
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Validation and application of qualitative real-time polymerase chain reaction methods for the detection of genetically modified organisms and derived products
YANG Chen, et al
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4159-4164
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22
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Determination of inositol in free amino acid infant formula by gas chromatography
LIU Ying-Ying, et al
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4165-4169
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23
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Evaluation of uncertainty of measurement of alcohol content in brandy
QIN Chu-Jun, et al
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4170-4173
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24
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Uncertainty evaluation for the determination of peroxide value inbiscuits by titration
CHEN He-Juan, et al
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4174-4177
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Special Topic: Tea Science Research
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25
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Update on tea research
ZHOU Hong-Jie
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4178-4179
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26
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Research progress on the risk of aflatoxins contamination and its inhibition in Pu-erh tea
TU Qing, et al
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4180-4186
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27
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Advances in detection of pesticide residues in tea products by surface enhanced Raman scattering
ZHANG De, et al
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4187-4193
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28
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Research progress of influence of tea on the physiological function of athletes
LV Lin, et al
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4194-4198
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29
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Comparative study on the suitability of 3 kinds of tea cultivars for the production Huhong Congou black tea
HU Li-Quan, et al
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4199-4204
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30
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Recovery of tea pigment on inhibiting the sciatic nerve by hypertonic glucose solution
LIU Zi-Xuan, et al
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4205-4208
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31
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Effect of jasmine tea scenting process on the inhibition activity of proliferation of cancer cell
CHEN Mei-Chun, et al
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4209-4216
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32
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Suitability of “Huangjinju” (C. sinensis) for manufacture
JIANG Xin-Feng, et al
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4217-4221
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33
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Determination of aromatic ingredients of Apocynum venetum tea by headspace solid phase microextraction-gas chromatography-mass spectrometry
WANG Yong-Qin, et al
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4222-4226
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34
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Changes of aroma components in the processing of steamed green tea concentrate
WU Han-Yin, et al
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4227-4233
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35
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Effects of different light-wave withering on the aromatic components of Jinguanyin black tea
MENG Hui, et al
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4234-4241
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36
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Comparison of the suitability of different tea varieties fresh leaves in summer for the production of Congou black tea
YANG Juan, et al
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4242-4248
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37
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Chongqing Tuo tea formula development based on consumer “just about right” evaluation scale
NIE Xue-Ying, et al
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4249-4255
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38
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Identification of rich-selenium tea authenticity by ultra-microwave digestion-inductively coupled plasma mass spectrometry
LIN Yi-Yun, et al
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4256-4260
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39
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Comparison of determination of total mercury content in tea by ultra microwave digestion-inductively coupled plasma mass spectrometry and mercury vapourmeter method
LI Qiong, et al
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4261-4265
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40
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Optimization of extraction conditions for headspace solid phase microextraction of aroma components from ripe Pu-er tea
GUO Wei-Hua, et al
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4266-4271
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Special Topic: Comprehensive Utilization of Agricultural and Sideline Products
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41
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Application of Maillard reaction of livestock by-product protein and hydrolysate in food processing
CHEN Xiao, et al
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4272-4277
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42
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Research progress on the chopped chilli processing
GAN Zeng-Peng, et al
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4278-4283
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43
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Extraction and utilization of major by-products from fish
ZHOU Yao-Qing, et al
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4284-4289
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44
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Application of vacuum freeze-drying in the processing of okra
ZHANG Ting, et al
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4290-4294
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45
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Nutrition composition analysis on ovary of Acipenserschrenckii
LIN Rui-Huan, et al
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4295-4299
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46
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Preparation and biocontrol effects of carbon dots from Lactobacillus
ZHENG Mei-Xia, et al
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4300-4305
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47
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Study on optimization of formula of walnut compound milk tablets
WANG Ping, et al
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4306-4313
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48
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Effect of spent Pleurotus eryngii substrates on qualities of Volvariella volvacea
YAO Qing-Hua, et al
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4314-4320
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49
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Study on the changes of main nutrients and antioxidant activities of black garlic during processing
XU Li-Hua, et al
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4321-4327
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50
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Study on extraction process of curcuminoids from turmeric
WU Miao-Hong, et al
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4328-4334
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51
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Processing technology and quality analysis of tartary buckwheat biscuits
YANG Fang, et al
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4335-4340
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52
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Study on acute toxicity and antioxidant effects of edible Areca catechu
HUANG Xiao-Xia, et al
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4341-4346
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53
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Construction of quantitative description and analysis method for sensory sense of Aksu red Fuji apple
HE Yin, et al
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4347-4351
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54
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Uncertainty evaluation of for determining ethyl mercury in Ganoderma lucidum by high performance liquid chromatography combined with atomic fluorescence spectrometry
LIN Shu-Yi, et al
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4352-4357
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55
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Process optimization and antibacterial activity of extracting essential oil from Eucalyptus globulus leaves by ultrasonic assisted steam distillation
LU Kun, et al
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4358-4364
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56
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Analysis on nutritional components and characteristics of pear flower
SHI Tai-Yuan
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4365-4369
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Food Analysis and Detection
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57
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Application of transcriptomics in the research of lactic acid bacteria
BU Yu-Shan, et al
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4370-4375
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58
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Research advance on the speciation of selenium in foods
GUO Li-Li, et al
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4376-4381
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59
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Application of carbon nanotubes in multi-pesticide residue detection in food
ZHAO Chang-Ping, et al
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4382-4387
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60
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Optimization of ultrasonic extraction technology of saponins from Brassica rapa L. by response surface methodology
LI Gu-Bing, et al
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4388-4393
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61
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Determination of 50 kinds of pesticide residues in plant foods by gas chromatography-tandem mass spectrometry
FANG Ning, et al
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4394-4400
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62
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Rapid screening and confirming of 9 kinds of β-agonists in animal-derived food by ultra performance liquid chromatography-quadrupole-orbitraphigh resolution mass spectrometry
XIA Bao-Lin, et al
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4401-4412
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63
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Determination of vitamin C content in Ficus carica L.
DENG Li, et al
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4413-4416
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64
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Determination of acrylamide in potato chips and biscuits by hydrophilic interaction-high performance liquid chromatography-tandem mass spectrometry
LI Yu-Lu, et al
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4417-4423
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65
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Determination of 14 kinds of elements in roselle by inductively coupled plasma mass spectrometry
QIN Kun-Fei
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4424-4428
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66
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Analysis and study on volatile components of 6 kinds of vinegar
ZENG Xi-Wen, et al
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4429-4437
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