2022 Vol.13 No. 12

Special Topic: Grain and Oil Processing and Quality Safety

1

Research progress on the formation, toxicity and detection methods of acrylamide in fried food stuffs

LUO Zhi-Jun, et al

3737-3745

2

Control of potato resistant starch on quality and digestibility of tough biscuit

CHENG Bing, et al

3746-3753

3

Study on preparation process optimization and structural characteristics of peanut peptide ferrous chelate

TI Guang-Hui, et al

3754-3761

4

Screening and quantitation of 5 kinds of Alternaria toxins in maize by ultra performance liquid chromatography-Q-trap-tandem mass spectrometry

LI Zi-Hao, et al

3762-3770

5

Properties of cold-pressing soybean meal gel and its application in the production of Chiba tofu

JIANG Yong-Peng, et al

3771-3779

6

Study on emulsification and antioxidant properties of soy protein isolate hydrolysatic peptides with different molecular weight by enzymatic hydrolysis under high hydrostatic pressure

GUAN Hai-Ning, et al

3780-3786

Special Topic: Quality and Safety of Animal Food

7

Growth prediction model of Escherichia coli O157:H7 on chicken at different storage temperatures

SHI Mei, et al

3787-3793

8

Determination of phenobarbital residues in fish and shrimp by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry

HUANG Jia-Jia, et al

3794-3802

9

Effects of rinsing on the gelation characteristics of Decapterus maruadsi surimi

LAO Min-Jun, et al

3803-3810

10

Determination of epinephrine and norepinephrine residues in animal derived food by ultra performance liquid chromatography-tandem mass spectrometry

ZHANG Hai-Chao, et al

3811-3817

11

Effects of potato starch addition on the quality of vacuum tumbled prepared chicken fillet

ZHANG Jing-Ming, et al

3818-3824

12

Metabolomics analysis of differential substances in pork during freezing based on ultra performance liquid chromatography-high resolution mass spectrometry

ZHENG Xiao-Ling, et al

3825-3833

Special Topic: Tea Science Research

13

Research progress on detection of mycotoxins in tea by liquid chromatography-tandem mass spectrometry

ZENG Yan, et al

3834-3841

14

Study on identification technology of rose tea with different drying methods based on flavor compounds analysis

LIU Zhen, et al

3842-3849

15

Study on brewing technology of green tea based on appropriate taste evaluation

WANG Bin, et al

3850-3858

16

Study on selective adsorption and separation of inorganic arsenic from Oolong tea by polyethyleneimine modified graphene oxide material

LIU Hao-Liang, et al

3859-3866

17

Quality and characteristic components of different types of Tuo tea

CHANG Rui, et al

3867-3874

18

Study on the manufacture suitability of anthocyanin-rich Botang Ziya tea

WU Ying, et al

3875-3883

Food Analysis and Detection

19

Research progress on norovirus contamination status and detection technology in fruit and vegetable foods from a non-traditional perspective

CUI Jian, et al

3884-3892

20

Determination of 6 kinds of Sudan dyes in chilli powder by novel matrix dispersion squeezing extraction-high performance liquid chromatography

WU Xi, et al

3893-3898

21

Pollution level and health risk assessment of polycyclic aromatic hydrocarbons in 6 kinds of Chinese medicinal and edible materials

CAO De-Yan, et al

3899-3906

22

Residue analysis and risk assessment of dietary intake of thiophanate-methyl and its metabolite in Hemerocallis citrina Baroni

SUN Xing, et al

3907-3915

23

Study on the antimicrobial resistance phenotype and genotype characterization of Staphylococcus aureus from freshlyprepared beverages

LI Hui, et al

3916-3922

24

Combination of near-infrared spectroscopy and partial least squares discriminant analysis in detecting the quality of Panax notoginseng

LI Ying, et al

3923-3929

25

Determination of sucrose in sugar by near-infrared polarimetry

LI Jian, et al

3930-3936

26

Determination of 8 kinds of biogenic amines in different varieties of peach wines by ultra performance liquid chromatography

LI Xiang-Nan, et al

3937-3944

27

Rapid determination of ethyl carbamate and 9 kinds of volatile nitrosamines in beer by gas chromatography-tandem mass spectrometry with saturation salt assisted-dispersible liquid-liquid microextraction

LIU Fang-Zheng, et al

3945-3952

28

Isolation of a strain of Lactobacillus brevis from Qula and analysis of its antibacterial properties in vitro

YU Jin-Feng, et al

3953-3959

29

Determination of 16 kinds of polycyclic aromatic hydrocarbons in spicy strip by high performance liquid chromatography-diode array detector-fluorescence detector

SHEN Rui, et al

3960-3966

30

Study on the characteristics of aflatoxin B1 degradation by Hirsutella sinensis

TENG Yi, et al

3967-3972

Food Chemistry and Nutrition

31

Research progress on fermentation technology and functional characteristics of berry Jiaosu food

LI Hang-Qi, et al

3973-3980

32

Research progress on the mechanism of antioxidant peptides

ZHANG Hong-Yu, et al

3981-3988

33

Research technique for action modes of bacteriostatic agents and DNA

WANG De-Xian, et al

3989-3996

34

Effects of Dendrobium officinale extract on immune function of chronic restraint combined with sleep deprivation model in mice

ZHANG Guang-Yao, et al

3997-4006

35

Characteristics of hydrogen and oxygen stable isotopes in different origins Korla fragrant pear fruits in growth period

ZHANG Wei, et al

4007-4013

36

Study on the positive effects of the ethanol extract of ginseng adventitious roots on the isoproterenol-induced myocardial ischemia

CHEN Yi-Hao, et al

4014-4020

37

Study of time-resolved fluorescence lateral flow chromatographic test strips of ochratoxin A

BAI Fu-Jun, et al

4021-4027

38

Comparison of difference of inorganic elements content between Radix astragali and Radix hedysari

LIU Xiao-Yun, et al

4028-4035

39

Study on the influence of fermentation conditions on the quality of alpine grape Dendrobium wine

LI Xia, et al

4036-4042

40

Optimization of preparation technology and determination of properties of loquat kernel resistant starch

XU Jia-Yu, et al

4043-4050

41

Quality analysis of 25 kinds of main pepper varieties planted in Xinjiang

GUO Chao-Nan, et al

4051-4058