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2020 Vol.11 No. 17
Highlight: Editorial Board Member Forum
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1
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Application of emerging nanomaterials in food safety testing sample pretreatment
LIU Jiang-Hua, et al
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5795-5811
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Special Topic: Processing and Quality Control of Dairy Products
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2
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New research trends in processing and quality control of dairy products
YI Hua-Xi
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5812-5813
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3
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Application of capillary electrophoresis in protein analysis of dairy products
ZHAO Xin-Ying, et al
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5814-5819
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4
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Application of capillary electrophoresis in nutrition and safety analysis of dairy products
DING Xiao-Jing, et al
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5820-5831
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5
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Microorganism control in milk processing
WANG Ming-Lu, et al
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5832-5836
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6
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Research progress of fingerprinting technology for detection of adulteration in raw milk
TIAN Huai-Xiang, et al
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5837-5843
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7
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Discussion on process validation of infant formula milk powder and foods for special medical purpose
JIANG Yan-Xi, et al
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5844-5850
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8
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Effect of protein hydrolysate on infant growth
DAI Wen-Qiong, et al
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5851-5855
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9
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Research progress on the detection methods for choline in infant formula
LIU Jin-Mei, et al
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5856-5863
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10
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Study on the screening capability of lactic acid bacteria isolation media for fecal samples
WU Yi-Fan, et al
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5864-5870
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11
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Simultaneous determination of 10 kinds of water soluble vitamins in infant formula by ultra performance liquid chromatography–isotope dilution mass spectrometry
YAN Hua, et al
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5871-5878
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12
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Results and analysis of proficiency testing for the determination of nicotinic acid and nicotinamide content in milk powder
HAN Yi-Yi, et al
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5879-5885
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13
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Effect of different pasteurization treatments on hot working characteristic of sheep milk
WU Yi-Fan, et al
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5886-5890
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14
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Determination of total bacterial colony and analysis of bacterial contamination species in infant formula milk powder
AN Lin, et al
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5891-5896
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15
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Preparation technology of kombucha-Ziziphus jujuba seed coagulated yogurt
LIN Tong, et al
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5897-5902
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16
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Determination of melamine in processed cheese by high performance liquid chromatography-tandem mass spectrometry
WEI Wei, et al
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5903-5907
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17
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Effect of different biological protection strains on the quality of low temperature fermented yoghurt
YANG Ren-Qin, et al
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5908-5914
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18
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Comparison of different pretreatment methods for determination of total arsenic in milk and dairy products
CAO Yu-Lan, et al
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5915-5919
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19
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Determination of L-carnitine in milk powder and healthy food by high performance liquid chromatography coupled with high resolution mass spectrometry
WANG Yan, et al
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5920-5926
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20
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Detection of drug resistance genes in sterilization lactobacillus products by fluorescence quantitative PCR
GU Chen-Rong, et al
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5927-5932
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Special Topic: Safety and Technology of Soybean Food
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21
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The role of analytical technology in the transformation and upgrading of soybean food industry
GUO Shun-Tang
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5933-5934
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22
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Advances in design and evaluation for fibrous texture of plant-based meat analogues
LIU Xin-Ran, et al
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5935-5941
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23
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Research progress of soy protein emulsion
ZHAO Yan-Yan, et al
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5942-5947
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24
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Research progress on physiological activity and processing technology of Semen sojae Praepatum
CHEN Yi, et al
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5948-5954
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25
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Application and processing status of plant-based meat analogue ingredients
WU Yuan-Hao, et al
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5955-5963
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26
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Progress in preparation technology and functional activity of soybean isoflavones
ZHANG Yue-Jie, et al
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5964-5970
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27
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Principal component analysis of flavoring substances in fermented soymilk with different strains
ZHU Cen-Ming, et al
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5971-5981
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28
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Analysis of flavor compounds in the processing of fermented soybean whey tofu based on gas chromatography-mass spectrometry
YANG Yang, et al
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5982-5991
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29
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Study on the structure change of soy protein isolate in frozen pork balls and the effect of coexisting substances on its functionality
ZHU Xiu-Qing, et al
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5992-5999
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30
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Origin traceability of imported soybeans (Glycine max) using stable isotope ratio and elemental analyses
HU Ling, et al
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6000-6005
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31
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Determination for 3 kinds of isoflavones in soybean by ultra performance liquid chromatography-tandem mass spectrometry
LIN Sheng-Jun, et al
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6006-6011
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Special Topic: Development and Testing of Food Additives and Ingredients
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32
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Research and detection of food additives and ingredients
WANG Hao
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6012-6013
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33
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Research progress of detection technology for rhodamine B in foodstuff
DUAN Pan-Hui, et al
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6014-6022
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34
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Simultaneous determination of vanillin and ethyl-vanillin in milk-taste-drink by high performance liquid chromatography
SUN Xue-Mei, et al
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6023-6027
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35
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Analysis on test results of preservative in some foods in Guangxi
QIN Yan-Shu, et al
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6028-6033
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36
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Determination of paraben preservatives in food by different methods
LIU Xing, et al
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6034-6039
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37
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Preventive effect of compound herbal medicine on photo-oxidative stress of eyes
LIU Yao-Jie, et al
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6040-6044
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38
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Effect of alcohol extract of Houttuynia cordata Thunb on physiological indexes of hyperthyroidism mice induced by thyroid tablets
CAI Qi-Xia, et al
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6045-6050
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39
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Effect of traditional Chinese medicine compound on the antioxidant retinal injury mice
WANG Yue, et al
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6051-6056
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40
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Comparative research of the standards of food nutritional fortifier and food additive with iron in China
WANG Guang-Jun, et al
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6057-6062
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41
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Protection of compound crude extracts against oxidative stress induced visual impairment
LIU Yao-Jie, et al
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6063-6068
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42
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Establishment of product standard for food nutrition enhancer ammonium molybdate
YU Shu, et al
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6069-6074
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43
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Determination of 38 kinds of illegally added drugs in health food for reducing weight, reducing blood fat and relaxing the bowels by liquid chromatography-tandem mass spectrometry
XU Xiao-Nan, et al
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6075-6085
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Special Topic: Rapid Detection Techniques of Food Safety
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44
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Capability verification results and analysis of 3 methods for detecting diarrheagenic Escherichia coli in food
LIU Li, et al
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6086-6092
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45
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Detection of Escherichia coli O157 by real-time fluorescence recombinase polymerase amplification
LIU Jing-Wen, et al
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6093-6103
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46
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Determination of 8 kinds of monosaccharides and disaccharides in Aornial mealnocarpa fruit by ultrasonic extraction-ion chromatography-pulse integral ampere detection
YU Li, et al
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6104-6109
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47
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Rapid detection of viable Campylobacter jejuni by ethidium monoazide bromide loop-mediated isothermal amplification
ZHANG Meng-Han, et al
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6110-6115
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48
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Rapid detection of methanol in liquor based on chromotropic acid colorimetric principle
LIU Mei, et al
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6116-6122
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49
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Determination of 48 pesticide residues in eggs by QuEChERS-gas chromatography-tandem mass spectrometry
WANG Qiong-Mei, et al
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6123-6131
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50
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Comparative study on the detection methods of arsenic in rice
CHEN Ling-Feng
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6132-6135
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51
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Determination of glyphosate residue in wheat flour by ultrasonic water extraction-ion chromatography
LIN Xiu
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6136-6139
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52
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Rapid detection of foodborne group A rotavirus in shellfish foods based on near-infrared immunochromatography
GAO Jing
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6140-6146
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53
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Identification of Cervus nippon by fluorescent real-time PCR method
GAO Ming, et al
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6147-6151
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54
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Determination of nutritional elements in oral liquid health food by microwave digestion-inductively coupled plasma mass spectrometry
LI Dong-Yun, et al
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6152-6156
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Food Analysis and Detection
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55
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Research on food safety data fusion framework based on ontology
LI Song-Han, et al
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6157-6161
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56
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Judgement process of feed test results and analysis of common problems
YANG Ying, et al
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6162-6168
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57
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Investigation of the registration status and residue limit standard of pesticides used in main fruits of China
CHEN Yan, et al
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6169-6177
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58
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Existing problems and solution inspection in food sampling work
WANG Hai-Lu, et al
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6178-6181
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59
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Discussion on the establishment of supervision and inspection system of the secondary biosafety laboratory
HUANG Li-Lai
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6182-6186
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60
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Study on the extraction of Guangxi hemp dietary fiber and its characteristics
NIE Meng-Lin, et al
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6187-6195
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61
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Research on key technologies of proficiency testing for microbiological detection in food processing water
YAN Bing, et al
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6196-6202
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62
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Comparative study on endotoxin removal methods from phage preparations
LV Ke, et al
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6203-6208
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63
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Determination of dioxin-like polychlorinated biphenyls in wheat by gas chromatography-mass spectrometry
YANG Dai-Feng, et al
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6209-6215
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64
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Comparative analysis of 2 methods for detection of peanut and soybean in walnut dew (milk) drinks
ZHANG Xiao-Dong, et al
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6216-6220
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65
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Preparation and analysis of candidate chemical reference substance of phlorizin
YUAN Jian-Tong, et al
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6221-6227
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66
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Optimization of extraction process of aloe emodin by response surface frequency methodology
LI Bao-Yu, et al
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6228-6234
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67
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Establishment of a method for the determination of mangiferin and ismangiferin in Pyrrosiacalvata (Bak.) Ching by quantitative analysis of multi-components by single marker
GU Li-Qing, et al
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6235-6240
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68
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Analysis of aroma components in Sangou by gas chromatography-mass spectrometry
WANG Zhi-Gang, et al
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6241-6245
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69
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Etiological analysis of Staphylococcus aureus associated with food poisoning in Chaoyang district of Beijing
HAO Min, et al
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6246-6250
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70
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Exploration on methods for improving the accuracy of mold and yeast count results
GENG Zhan-Hui, et al
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6251-6254
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71
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Determination of 16 kinds of rare earth elements in pig liver, milk powder and tea by inductively coupled plasma mass spectrometry
ZENG Hai-Ying, et al
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6255-6261
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