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2020 Vol.11 No. 8
Special Topic: Inspection and Analysis of Quality and Safety of Grain and Oil
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1
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Advances in chemical composition and related analytical technologies of Eucommia ulmoides seeds oil
ZHANG Yu, et al
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2361-2366
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2
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Validation results and analysis of the detection ability of FAPAS genetically modified organisms components
LI Xia-Ying, et al
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2367-2374
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3
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Research on identification of imported soybean based on fatty acid composition
ZHANG Yong, et al
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2375-2379
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4
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Determination of fomesafen residue in oil crops by QuEChERS-high performance liquid chromatography
CHEN Guo
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2380-2384
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5
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Determination of squalene in vegetable oil by gas chromatography-tandem mass spectrometry
LI Bin, et al
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2385-2392
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6
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Study on the differences in the accumulated characteristics of cadmium in mainly planted rice of Tianjin
YIN Ping, et al
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2393-2400
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7
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Study on the extraction of millet prolamin and its digestibility characteristics in vitro
FAN Ying, et al
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2401-2409
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8
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Study on the influence of peanut oil quality by ultraviolet LED cold light technology degradation of aflatoxin B1
ZHENG Juan-Mei, et al
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2410-2420
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9
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Detection and hazard analysis of aluminum element in wheat flour food and baked food of Linxia
YANG Jin-Bu, et al
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2421-2426
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10
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FAPAS proficiency testing results and analysis of qualitative detection of genetically modified ingredients in baked food
AI Ye, et al
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2427-2432
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11
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Study on polar components of recycling edible oil
CHEN Dan-Dan, et al
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2433-2436
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12
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Determination of 53 kinds of pesticide residues in coarse cereals by ultra performance liquid chromatog raphy-quadrupole/electrostatic field orbitrap high resolution mass spectrometry
HAN Mei, et al
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2437-2445
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13
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Determination of zearalenone in corn and its products by immunoaffinity column-high performance liquid chromatography
ZHANG Wei, et al
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2446-2449
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14
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Application of quality control chart in the determination of benzo(α)pyrene in edible vegetable oil
YAN Shun-Hua, et al
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2450-2455
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15
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Determination of 5 kinds of selenium species in soybean by liquid chromatography-inductively coupled plasma mass spectrometry
WEI Qin-Fang, et al
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2456-2461
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Food Analysis and Detection
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16
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Research advance on the pretreatment and detection technology of neonicotinoid pesticides in agricultural products
WANG Xia, et al
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2462-2468
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17
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Research progress on detection technology of illegally added drugs in health food
PANG Xiao-Lian, et al
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2469-2474
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18
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Analysis of volatile components of 2 kinds of Blumea balsamifera collected from Yunnan by headspace solid phase microextraction-gas chromatography-mass spectrometry
LI Liang-Xing, et al
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2475-2480
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19
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Comparison of the effects of different milling methods on the content of heavy metals in maize by inductively coupled plasma mass spectrometry method
PAN Shao-Xiang, et al
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2481-2486
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20
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Determination of inositol in pumpkin by gas chromatography
WANG Sheng-Jie, et al
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2487-2492
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21
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Determination of allergen fish components in supplementary foods for infants and young children by real-time fluorescence PCR
XU Yin-Ye, et al
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2493-2497
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22
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Evaluation of uncertainty in determination of total flavone in Phellinus spp. by spectrophotometer
HUA Jing-Zhong, et al
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2498-2502
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23
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Determination of 38 kinds of veterinary drugs in eggs by QuEChERS and high performance liquid chromatography tandem mass spectrometry
WANG Jiao, et al
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2503-2510
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24
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Uncertainty evaluation of determination of caffeine in Fapas proficiency testing samples by high performance liquid chromatography
LI Bin
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2511-2517
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25
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Rapid determination of 12 kinds of slimming chemical drugs illegally added into traditional Chinese medicine and health food by high performance liquid chromatography-mass spectrometry
LIU Jing, et al
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2518-2523
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26
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Capabilityverification results and analysis of quantitative determination of total volatile basic nitrogen in canned fish
GUO You-Hui, et al
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2524-2528
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27
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Uncertainty evaluation of determination of 4 anions in drinking water by ion chromatography
WANG Yan-Xin, et al
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2529-2534
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28
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Study on the improvement of determination method of phosphorus in food
HE Jiao, et al
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2535-2539
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29
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Optimization of pretreatment for the determination method of galactose oligosaccharidein infant formula milk powder
WANG Qiao-Yun, et al
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2540-2544
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Food Chemistry and Nutrition
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30
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Application of laser light scattering technology in food protein system
YU Jiao, et al
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2545-2551
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31
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Review on the physiological function of conjugated linoleic acid
LIU Li-Na, et al
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2552-2557
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32
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Research progress on the application of natural extracts in the processing of traditional meat products
WANG Li, et al
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2558-2563
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33
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Research status of sports supplements and suggestions for athletes to choose supplements
LIU Jian-Wei, et al
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2564-2568
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34
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Comparative study of 2 kinds of different extraction methods of bovinemilk exosomes
HAO Hai-Ning, et al
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2569-2574
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35
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Effects of 2 processing methods on sensory quality of French fries processing varieties imported from the United States
YANG Yan, et al
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2575-2580
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36
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Chiral analysis and separation of the three stereoisomers of all-trans-astaxanthin by reversed-phase high performance liquid chromatography
CHEN Wei-Zhu, et al
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2581-2586
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37
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Study on the auxiliary protective effect of two kinds of Hericium erinaceus complex on gastric mucosa injury
OU Hui-Yu, et al
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2587-2592
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38
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Study of the virulence genes and molecular characteristics in foodborne Staphylococcus aureus in Liaoning province in 2018
YU Miao, et al
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2593-2597
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39
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Effects of different drying methods on polysaccharide content and antioxidant activity of polysaccharides from Rosa roxburghii Tratt
GUAN Xiao-Yan, et al
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2598-2602
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40
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Effects of harmol hydrochloride dihydrateon the growth of human hepatoma cells and study on the activation of autophagy
GULINUER A-Bu-Li-Mi-Ti, et al
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2603-2608
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41
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Fermentation technology of special Porphyra haitanensis sauce
ZHANG Xue-Nan, et al
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2609-2616
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42
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Comparison of the methods for the confirmation of Escherichia coli in food and water
XU Xiao-Lin, et al
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2617-2620
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43
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Identification of main functional ingredients and determination of total flavoneids content in Gold blood kang capsule
ZHANG Lian-Long, et al
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2621-2629
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44
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Optimization of the formula of grain dough by response surface method
WANG Qin, et al
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2630-2636
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Food Safety and Management
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45
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Application of food safety standard management in inspection process
CHEN Ke, et al
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2637-2644
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46
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Risk assessments of 4 food additives in preserved bergamot
HUANG Zhuo-Quan, et al
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2645-2649
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47
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Relationship between dietary patterns and overweight & obesity of adult residents in Jiangsu province
ZHENG Yan-Min, et al
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2650-2655
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48
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Study on residues regularity and dietary risk assessment of hexaconazole in kiwifruit
LIU Qian, et al
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2656-2662
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49
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Proficiency testing results and analysis of genetically modified components in crops
ZHAO Yang, et al
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2663-2668
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50
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Empirical analysis and policy recommendations of the impact of e-commerce development on China’s agricultural product circulation efficiency
WANG Jin
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2669-2675
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51
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Comparative analysis of lead and cadmium in food safety standards of China and South Korea
WU Jun
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2676-2681
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52
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Analysis and supervision suggestion on sampling inspection of national food safety supervision in 2018
WANG Sai-Nan, et al
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2682-2688
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