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2019 Vol.10 No.15
Highlight: Special Reports on the Commemoration of the 70th Anniversary of the Founding of New China—— Systematic Review of the Field of Food Safety and Quality
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1
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Current practice and future trends of alcoholic beverages safety of China traditional Baijiu and Huangjiu in recent decades
FAN Wen-Lai, et al
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4811-4829
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Special Topic: Research of Food Flavor
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2
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Research trend of food flavor in China
LIU Yuan, et al
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4830-4831
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3
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Present situation and research progress of food off-flavor
SUN Yu-Qing, et al
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4832-4839
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4
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Research progress on the flavor, physiological functions and application of 3 kinds of natural sweeteners
ZENG Yan, et al
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4840-4847
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5
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Formation and correlation of flavor and associated hazards in meat processing
CHEN Qiao-Chun, et al
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4848-4855
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6
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Research progress on the microbial community and their relationship with flavor formation in the brewing process of Chinese rice wine
CHEN Chen, et al
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4856-4863
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7
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Research progress on the formation mechanism and regulation methods of bitter compounds in Huangjiu
YU Hai-Yan, et al
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4864-4868
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8
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Extraction methods of tea aroma
GUO Xiang-Yang, et al
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4869-4876
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9
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Research progress on influence of drying methods on flavor compounds of edible fungus
HOU Hui, et al
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4877-4883
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10
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Review on Chinese liquor (Baijiu) industry and flavor researches in Jiangsu province
CAO Yu-Fa
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4884-4889
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11
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Separation and preliminary identification of bitter substances in oat processing
HUANG-FU Wen-Qian, et al
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4890-4895
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12
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Comparative analysis of physicochemical components and volatile components in rice wines brewed by Aspergillus niger and Monascus purpureus
HUANG Ling-Ling, et al
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4896-4904
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13
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Effect of circulating cooking on volatile flavor compounds in Dezhou braised chicken spices packets
GU Ming-Yue, et al
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4905-4913
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14
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Effects of rehydration on the characteristic aroma compounds in Lentinula edodes
DONG Xiao-Bo, et al
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4914-4920
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15
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Uncertainty analysis for determination of disodium 5'-ribonucleotide in chicken essence by UV-Vis spectrophotometry
WANG Yan-Jiao, et al
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4921-4925
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16
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Classification of Xinyang Maojian green tea aroma types based on volatile compounds
CHEN Jiao-Jiao, et al
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4926-4936
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17
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Optimization of extraction process of water soluble polysaccharide from Angelica dahurica by response surface methodology
TANG Sen, et al
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4937-4943
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18
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Study on flavoring technology of enzymatic hydrolysate of sea cucumber sausage by Maillard reaction
ZHANG Sheng-Nan, et al
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4944-4952
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19
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Sensory evaluation of 4 kinds of sausage products by weighted scoring and Friedman test
LV Yan-Chun
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4953-4959
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20
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Analysis of volatile aromatic compounds of Annona squamosal and Annona muricata by headspace-solid phase microextraction/gas chromatography-mass spectrometry
LEI Dong-Ming, et al
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4960-4966
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21
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Determination of guaiacol in beverages by gas chromatography-mass spectrometry
DENG Chun-Bo, et al
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4967-4971
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Special Topic: Food Chemistry and Nutrition
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22
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Research trends of food chemistry and nutrition
ZHANG Min
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4972-4973
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23
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Research progress in structure characterization and function of the molten globule of protein
LI Xiang-Peng, et al
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4974-4981
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24
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Research progress on drying and their combined technologies of agricultural and by-products
SUN Hong-Xia, et al
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4982-4987
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25
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Research process of extracting emodin from Polygonum cuspidatum
SHE Yao-Yao, et al
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4988-4993
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26
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Research progress on oxidative stability of lipid in oil-in-water emulsion
LIANG Bin, et al
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4994-5000
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27
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Research progress of sports nutrition food and its functional components
MENG Jia-Heng, et al
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5001-5006
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28
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Research status and development trend of sports nutritional food
WANG Si
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5007-5012
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29
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Research advances on the effects of excessive vitamin D on cell metabolism and organ damage
SONG Xiao, et al
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5013-5018
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30
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Research progress in toxicology of vitamin A
WANG Ya-Li, et al
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5019-5023
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31
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Research progress of dietary nursing for patients with Alzheimer's disease
WANG Zhen
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5024-5028
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32
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Physiological functions of organic acids and the applications in sports
WANG Mei-Shu
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5029-5033
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33
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Effects of type Ⅱ collagen on repair of sports injury of human joint
LEI Lei
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5034-5038
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34
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National sports and diet health
FENG Fu-Long
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5039-5043
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35
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Effects of konjac glucomannan with different viscosity on appetite and energy intake
SHANG Long-Chen, et al
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5044-5051
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36
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Analysis of lipids in docosahexaenoic acid fortified eggs and yolk powder
ZHAO Ying-Cai, et al
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5052-5057
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37
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Effect of Maillard reaction modification on the preparation and properties of curcumin-loaded zein nanoparticles
HUANG Guo-Qing, et al
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5058-5064
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38
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Optimization of extraction method of total flavonoids from purple red rice from Wugong mountain
ZHANG Lun-Ning, et al
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5065-5068
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39
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Study on extraction technology and pharmacodynamics of laxation effective parts of Cistanche salsa
YANG Jian-Hua, et al
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5069-5075
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40
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Effect of breast-feeding and artificial feeding on growth rate of baby and difference analysis of iron deficiency anemia and nutritional status
JIA Li-Yan, et al
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5076-5080
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41
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Determination of vitamin B12 in biscuit by solid phase extraction-high performance liquid chromatography
SUN Lu-Lu, et al
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5081-5086
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42
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Application of fluorescence observation methods in the detection of Escherichia coli in water
BAO Xiao-Feng, et al
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5087-5090
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Food Analysis and Detection
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43
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Applications of high-throughput sequencing technologies for food microbiome detection
LI Gui-Lan, et al
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5091-5097
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44
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Research progress in determination methods of antibioticsresidues in plants
QI He-Ming, et al
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5098-5103
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45
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Advances in the detection and analysis of synthetic antioxidants in edible oils and fats
YAO Qiang
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5104-5110
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46
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Study on the anti-Lewis lung cancer activity of Brassica rapa L. acid polysaccharide-2 in vivo
AYIXIAGULI Bakasi, et al
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5111-5116
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47
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Detemination of streptomycin and dyhydrostreptomycin in bee pupa powder by liquid chromatography-tandem mass spectrometry
YIN Yao, et al
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5117-5122
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48
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Simultaneous rapid detection of 8 kinds of animal-derived ingredients by GNM C7-8 real-time PCR method
HU Lian-Xia, et al
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5123-5130
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49
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Study on time-temperature indicator based on laccase
ZHANG Yan, et al
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5131-5136
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50
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Simultaneous detection of 16 kinds of additives in beverages by high performance liquid chromatography-tandem mass spectrometry
CHEN Ning-Zhou, et al
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5137-5147
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51
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Determination of benzoyl peroxide in rice, flour and their products by high performance liquid chromatography
PENG Ming-Jun, et al
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5148-5155
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52
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Applicability of QD-Infinity immunofluorescence quantitative assay for rapid detection of vomitoxin in corn
MA Zhi, et al
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5156-5160
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53
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Optimization of fermentation process and antioxidant activity of Citrus grandis and passion compound fruit wine by response surface methodology
SU Long, et al
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5161-5168
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54
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Determination of 16 mycotoxins in sufu by high performance liquid chromatography-tandem mass spectrometry
CHEN Ning-Zhou, et al
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5169-5179
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55
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Study on boron migration in yuba producing process and base value of products
WANG Qiao, et al
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5180-5183
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56
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Rapid identification of spoilage bacteria in canned tomato and apricot jam
LIU Shu-Juan, et al
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5184-5189
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57
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Evaluation of uncertainty in determination of malachite green in Carassius auratus by high performance liquid chromatography-mass spectrometry
CHAO Wei-Jie
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5190-5195
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58
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Uncertainty evaluation for determination of isazofos residues in brown rice by QuEChERS-gas chromatography-mass spectrometry
WU Yi-Huang, et al
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5196-5201
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Food Safety Supervision and Management
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59
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Research on food safety supervision system in Thailand
BIAN Hong-Biao
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5202-5205
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60
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Evaluation of food safety inspection and testing system of the European Union
YANG Yang, et al
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5206-5210
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61
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Study on food safety monitoring system
YANG Xu, et al
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5211-5215
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62
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Innovative research on the management and application of food safety supervision inspection reports
DENG Pan, et al
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5216-5220
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63
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Analysis of food safety situation of national food safety supervision and sampling inspection from 2016 to 2018
LV Bing-Feng, et al
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5221-5226
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64
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Empirical study on the impact of food processing enterprises on the agricultural products scale productivity benefits
LV Hua
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5227-5232
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