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2022 Vol.13 No.2
Special Topic: Processing and Storage and Quality Safety of Fruits and Vegetables
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1
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Research progress on key bioactive components and bioactivities of Beta vulgaris L.
LI Meng-Jie, et al
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343-350
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2
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Storage stability, residue characteristics and dietary exposure risk assessment of butralin in eggplant
ZHANG Ming-Hao, et al
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351-358
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3
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Study on extraction and characteristics of insoluble dietary fiber from Tricholoma matsutake residue
HU Jin-Xiang, et al
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359-365
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4
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Determination of thiram in apples and pears by surface enhanced Raman spectroscopy based on Au@Ag nanoparticles
HU Jun-Peng, et al
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366-372
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5
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Optimization of extraction of active components from Pyracantha fortuneana fruit by high voltage pulsed electric field by response surface methodology
LUO Hang, et al
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373-380
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6
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Optimization of extraction process of pectin from papaya peel by complex enzymes and analysis of product properties
WEI Yun-Yi, et al
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381-387
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7
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Study on process optimization of Chia seed Greek-style yogurt
MA Rong-Kun, et al
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388-394
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8
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Evaluation of the relative odor activity value of volatile aroma components in Rubus corchorifolius fruit by principal component analysis
XIN Xiu-Lan, et al
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395-403
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9
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Residues behavior and dietary risk assessment of beta-cyfluthrin and clothianidin in cabbage under open-field conditions
HUANG Yong-Kai, et al
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404-412
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10
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A concise method for the determination of fatty acids in walnut
CUN Yu-Zhi, et al
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413-418
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Food Analysis and Detection
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11
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Research progress of electrochemical immunosensing technology in food safety
LIU Qing-Qing, et al
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419-425
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12
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Application of rolling circle amplification technology in the detection of food-borne pathogenic microorganism
FAN Lan-Yan, et al
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426-434
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13
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Detection of the migration of 2,4-dichlorobenzoic acid in silicone rubber products for food contact by high performance liquid chromatography
GE Dan-Yang, et al
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435-442
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14
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Rapid determination of aflatoxin B1 in peanut and peanut oil by an immunomagnetic beads purification sample pretreatment method combined with ultra performance liquid chromatography-tandem mass spectrometry
LIU Ming-Zhu, et al
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443-448
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15
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Effects of pre-column derivatization time of O-phthalaldehyde on determination of amino acids content in rice by reversed-phase high performance liquid chromatography
QI Lin, et al
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449-456
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16
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Rapid determination of oligopeptides content in collagen peptide powder by near infrared reflectance spectroscopy
LI Zong-Peng, et al
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457-462
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17
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Construction of non-destructive quantitative prediction model of the moisture content of tough biscuits based on low-field nuclear magnetic resonance
ZHU Ying-Ying, et al
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463-468
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18
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Determination of semicarbazide in meat products based on iron/carbon nanocomposites@ 1-aminopropyl-3-methylimidazole salt ionic liquid/glassy carbon electrode
SHANG Ping
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469-474
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19
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Difference analysis of spectral properties of cheese at different fermentation times
XU Nan, et al
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475-482
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20
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Simultaneous determination of 9 kinds of synthetic colorants in foods by high performance liquid chromatography
WANG Ting, et al
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483-491
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21
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Determination of chlorantraniliprole residues in honey by high performance liquid chromatography-tandem mass spectrometry and high performance liquid chromatography
LIANG Yu, et al
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492-497
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22
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Storage stability and residue behavior of cyanamide in cotton seed
ZHAO Yang-Yang, et al
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498-504
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23
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Effects of signaling molecule AI-2 on conjugation transfer of tetracycline resistance genes in Vibrio parahaemolyticus
WANG Ting, et al
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505-510
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Food Nutrition and Functional Food
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24
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Research advances in function, preparation methods and application of 2’-fucosyllactose
SHI Yu-Dong, et al
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511-519
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25
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Research progress on purification and identification and biological activity of polyphenol in different parts of the Nelumbo nucifera Gaertn
LU Ya-Jun, et al
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520-528
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26
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Study on the application of partial plant protein peptides in anti-fatigue functional food
LI Rong-Hua, et al
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529-535
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27
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Mechanism of inhibitory on porcine pancreatic α-amylase activity by β-conglycinin and glycinin based on kinetic analysis
LUO Ming-Chang, et al
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536-543
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28
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Analysis and evaluation of amino acid components in Rosa rugosa Thunb. from different regions
WANG Cong-Cheng, et al
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544-553
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29
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Effects of temperature on the main taste components of Dahongpao tea during the green-making process
WANG Fang, et al
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554-559
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30
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Optimization of preparation and storage conditions of direct-throwing starter for physalis tofu
YANG Chun-Hua, et al
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560-566
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31
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Optimization of the extraction process of total flavonoids and polyphenols from peony flowers by ultrasonic assisted method
ZHANG Li-Pan, et al
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567-575
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32
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Nutritional composition analysis and quality evaluation of Procambarus clarkii fed with 4 kinds of feeds
DU Xue-Li, et al
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576-584
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33
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Analysis of volatile flavor components of donkey milk yogurt during cold storage
GOU Xiao-Gang, et al
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585-592
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34
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Effects of environmental humidity on the quality of Dahongpao during Zuoqing process
CHEN Qian-Lian, et al
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593-598
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35
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Effects of resisting movement fatigue activity of oligosaccharides from Jerusalem artichoke
PANG Ji-Sai
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599-604
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Food Safety Supervision and Management
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36
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Research progress on biological prevention and control of Salmonella phage in animals and foods
BAO Hong-Duo, et al
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605-611
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37
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Advances on contamination and control of ochratoxin A in grapes and their products
WANG Liu-Qing, et al
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612-619
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38
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Research on the degradation of 10 kinds of organophosphorus residues in celery during sampling inspection
HAO Li-Hua, et al
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620-627
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39
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Effects of nutrient supplement on generation of formaldehyde in skim milk powder
TANG Li-Jun, et al
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628-634
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40
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Study on the virulence gene distribution and molecular typing of Campylobacter isolates from broiler slaughter chain in Jiangsu Province
ZHANG Xiao-Yan, et al
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635-640
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41
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Literature metrology and visual analysis of food safety supervision research in China
FENG Ting-Ting, et al
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641-649
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42
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Rapid determination of 200 kinds of pesticide residues in tea by PRiME HLB solid phase extraction column combined with gas chromatography-tandem mass spectrometry
WU Yuan, et al
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650-656
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43
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Safety status and countermeasures of detergent and coliforms in disinfected tableware in Henan Province
DONG An-Hui, et al
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657-662
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