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2020 Vol.11 No. 16
Highlight: Editorial Board Member Forum
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Research progress in biomarker analysis and risk assessment of acrylamide exposure in vivo
WANG An-Li, et al
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Highlight: Research Papers on Food Inspection and Testing by Guangdong Institute for Food Inspection
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Research on food inspection and testing by Guangdong Institute of Food Inspection
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Research progress on the detection and identification methods of Salmonella
DUAN Xing-Xing, et al
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Research progress on ochratoxin A contamination in wine and its analytical methods
SHI Hong-Hui, et al
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Comparison of rapid detection techniques of Salmonella in food
ZHONG Wei-Ye, et al
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Analysis of agricultural food safety sampling mode based on rapid screening
CAI Ruo-Chun, et al
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Research on determination of tin in food by inductively coupled plasma optical emission spectroscopy with microwave digestion
CAI Zhan-Fan, et al
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Proficiency testing results analysis of determination of Pseudomonas aeruginosa in mineral water
WEI Yun, et al
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Identification of whisky true and false using quality control chart of ultraviolet spectrum similarity
LI Pei-Jin, et al
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Proficiency testing results and analysis of determination of bifenthrin and chlorpyrifos in tea
ZHENG Yue-Shan, et al
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Comparison of the effects of different enrichment mediums on the growth of Listeria monocytogenes
SU Jia-Ni, et al
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Determination of total acid in wine by continuous flow analysis
LI Xin-Xin, et al
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Detection of 80 pesticide residues in cabbage by QuEChERS combined with gas chromatography triple quadrupole mass spectrometry
CHEN Si-Min, et al
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Application of flavoring component analysis in liquor authenticity identification
CHEN Duo-Jie, et al
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Uncertainty evaluation for the determination of chloramphenicol residue in pork by high performance liquid chromatography-tandem mass spectrometry
WEN Hai-Bin, et al
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Comparative analysis of Salmonella on different brands of chromogenic medium
CHEN Yin-Yin, et al
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Determination of 10 kinds of pesticides residues in vegetables by QuEChERS coupled with gas chromatography-mass spectrometry
LUO Xin-Yang, et al
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Identification of odor compounds in soybean-flavor liquor by electronic nose, gas chromatography olfactometry and gas chromatography-mass spectrometry
SUN Wen-Jia, et al
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Trace of geographical origin of wine by principal component analysis
XIONG Xin, et al
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Coliform colony test and results analysis in food of laboratory internal comparison
CHEN Yue, et al
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Comparison of plate counting method with paper slice method for detecting total bacterial count in food
WANG Xi, et al
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Determination of iodine in salt by gas chromatography
HE Hai-Yin, et al
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Investigation and analysis of storage temperature of refrigerated and frozen foods in food businesses of Guangdong province
LIU Peng-Zhan, et al
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Comparison of 4 standard methods for determination of aloin by high performance liquid chromatography
CHEN Xing-Rong, et al
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Application of control chart and multi-control methods in soybean powder proficiency testing
CHEN Ke, et al
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Comparison of 2 detection methods for Vibrio parahaemolyticus
LUO Xin-Yi, et al
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Special Topic: Meat Products Processing and Quality Safety
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Research trends on the quality and safety of meat products
LIU Deng-Yong
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Application of several legume proteins in meat products
YANG Xiu-Li, et al
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Research progress of detection methods of estrogens in animal food
WANG Shen-Ling, et al
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Safety risks and supervision suggestions of meat products in China
BEI Jun, et al
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Research progress on quality of dried meat floss
LIU Xing-Yi, et al
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Research progress of umami substances in food
YU Fang-Zhu, et al
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Simultaneous determination of 3 kinds of β-agonist residues in pork by liquid chromatography-tandem mass spectrometry
YI Ke-Ke, et al
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Key variables selection and models development based on near-infrared spectra for the multi-qualities in formula feedstuff for swine
WANG Kun, et al
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Questionnaire survey on salt and sodium-reducing meat products and analysis of current research situation of low-sodium sausages
QIN Le-Rong, et al
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Microbial contamination and risk analysis on the production and processing of low-temperature meat sausages in a food factory in Guangzhou from 2015 to 2017
ZENG Chun-Zi, et al
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Determination of total sulfur in meats by ion chromatography
LI Li, et al
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Analysis on the results of national supervision and sampling inspection of meat products in 2016-2019
ZHU Ping, et al
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Process optimization and quality analysis of broiled chicken wings with lemongrass
YANG Kun, et al
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Determination of the catecholamines residue in pork by ultra performance liquid chromatography-tandem mass spectrometry
HE Zhi-Xia
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Special Topic: Application of Fermentation Technology in Food
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Research status of biogenic amines from fermented foods
WANG Bo, et al
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Study on the biological characteristics of bacteriocin production by mixed fermentation and optimization of culture conditions
XIAO Shan, et al
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Construction of a strain bank of lactic acid bacteria separated from aquatic livestock in the Pearl river estuary and the high-throughput exploration of excellent strains
LI Jia-Sheng, et al
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Optimization of multi-strain co-fermentation process for Douqing beverage
OU Hong-Yan, et al
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Effects of different starters on the quality of fermented donkey milk yogurt during cold storage
GUO Li-Jun, et al
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Comparative study on continuous subculture of market yogurt and traditional yogurt
GUO Li-Jun, et al
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Optimization of processing technology for oat-rose sauce-yak yogurt crisp
LIANG Qi, et al
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Detection and analysis of free amino acids during the cooking process of Hetian red grape juice
QIAO Tong-Tong, et al
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Development of double-layer pudding with fruit vinegar yogurt
LIU Yi, et al
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Food Analysis and Detection
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Research progress on the detection methods of cyclamate in food
MO Yi-Qian, et al
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Analysis of food safety supervision and sampling inspection in Chongqing during prevention and control of COVID-19 pandemic
ZHOU Shi-Yi, et al
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Determination of benzene residual in edible vegetable oils by headspace gas chromatography-mass spectrometry
WANG Yu, et al
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Simultaneous determination of 8 synthetic colorants in cooked meat by high performance liquid chromatography
LI Cong, et al
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Research on calibration method of pesticide residue detector based on enzyme inhibition method
XU Jun-Bin, et al
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Study on enhancing the quality of sweet potato powder by isomylase
SHI Bin, et al
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Rapid determination of N-dimethyl nitrosamine in beer by salt-assisted dispersible liquid-liquid microextraction combined with gas chromatography-tandem mass spectrometry
LIU Shan, et al
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Study on the effect of Matricaria chamomilla extract on blood pressure in treating NG-Nitro-L-arginine hypertension rats and its mechanism
LUO Jing-Jing, et al
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Optimization of extraction process of polysaccharide from Diaphragma juglandis Fructus by response surface method
YANG Fei, et al
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Determination of benzo(a)pyrene in marine products by accelerated solvent extraction and ultra performance liquid chromatography with fluorescence detection
ZENG Chu-Ying, et al
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Determination of non-protein nitrogen in milk powder by four protein precipitants
QI Ya-Qiao, et al
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Comparative study on rapid detection of somatic cells in raw milk
WANG Dan, et al
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Optimization of determination of natamycin in Mozzarella cheese
LIU Mei-Xia, et al
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Determination of 5 heavy metals in aloe, ginseng, Schisandra chinensis and gentian by inductively coupled plasma mass spectrometry
YU Li, et al
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Evaluation and acceptance of concentrators used in food inspection and testing
CHENG Jia, et al
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Study on the effect of natural tea alkaloid on the body function of athletes
MA Bin
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Effect of content changes of bone glue and xanthan gum on mechanical properties of disposable vegetable fiber degradable tableware
LIU Jia-Liang, et al
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Rapid screening analysis of veterinary drug residue in aquatic products in agricultural trading market
SONG An-Hua, et al
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Determination of 5 opium poppy husk alkaloids in medicinal liquor by high performance liquid chromatography-tandem mass spectrometry
CHEN Min-Min, et al
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Determination and health risk assessment of lead in bulk liquor
ZI Ming-Yang
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Evaluation of the uncertainty in the determination of arsenic in bittern perfume by atomic fluorescence spectrometry
WU Jian-Wei, et al
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