2022 Vol.13 No.14

Special Topic: Tea Science Research

1

Effects of different light on the volatile components of withering leaves of summer-autumn black tea

LI Yu-Chuan, et al

4415-4422

2

Effects of different drying methods on quality of dark tea

ZHU Jun-Yu, et al

4423-4430

3

Pile-fermentation conditions optimization of high-quality Qingzhuan tea

LI Yu-Chuan, et al

4431-4438

4

Rapid detection of paraquat and trichlorfon pesticide residues in tea by surface-enhanced Raman spectroscopy

QIN Chong-Yang, et al

4439-4446

5

Analysis of volatile metabolites in white and purple flowers of tea (Camellia sinensis)

MEI Xin, et al

4447-4453

6

Effects of compound green tea on bile acid metabolism in hyperlipidemic mice

MEI Xin, et al

4454-4462

Special Topic: Foodborne Pathogenic Bacteria

7

Research progress on the contamination of methicillin-resistant Staphylococcus aureus in retail foods in China

KAN Hao-Peng, et al

4463-4471

8

Application of pan-genomic on the monitoring of foodborne pathogens and antimicrobial resistance

LI Zi-Yi, et al

4472-4478

9

Application of CRISPR-Cas12a in the detection of foodborne pathogens

BU Xiang-Feng, et al

4479-4486

10

Study on the gene typing of Salmonella from chickens in Tianjin

WANG Xiao, et al

4487-4493

11

Comparative study the invasiveness on Caco-2 cells of Staphylococcus aureus strains isolated from food and clinical samples

SONG Ming-Hui, et al

4494-4500

Special Topic: Rapid Detection Technology for Food Safety

12

Application of rapid evaporation ionization mass spectrometry in rapid detection of food quality and safety

XIAO Bin, et al

4501-4510

13

Research progress on detection assay of T-2 toxin

ZHU Ping, et al

4511-4518

14

Rapid determination of triadimefon and its metabolite residues in fruits and vegetables by colloidal gold immunochromatographic assay

JI Mei-Qi, et al

4519-4526

15

Identification of moldy degree of Chinese chestnut kernel by terahertz attenuated total reflection technique

SUN Xiao-Rong, et al

4527-4533

16

Fluorescent nanoprobe based on bright orange carbon dots for the rapid determination of malachite green in aquatic products

CUI Yi-Kun, et al

4534-4542

Food Analysis and Detection

17

Research progress on rapid pretreatment and detection methods of sulfonamide antibiotic residues in animal-derived food

TAN Rong-Xia, et al

4543-4550

18

Research progress on formation pathway and reduction strategy of ethyl carbamate in fermented food

LI Yan-Xin, et al

4551-4558

19

Research progress of sample pretreatment methods for the analysis of antibiotic residues in honey

ZHANG Shen-Ping, et al

4559-4565

20

Research status of potential risk factors identification in Baijiu producting process

ZHONG Min, et al

4566-4574

21

Process optimization of MgCl2-glutamine aminotransferase synergistically induced glycosylated soybean isolate protein gels and preparation and performance evaluation of their microencapsulations

YU Jiang-Ying, et al

4575-4581

22

Optimization of technological parameters of expanding the fish maw by gas puffing method

ZHU Yun-Long, et al

4582-4589

23

Determination of 3 kinds of synthetic pigments in beverages and candies by dispersive solid phase extraction-high performance liquid chromatography

XU Tong, et al

4590-4597

24

Determination of boric acid in online selling bean products snacks by inductively coupled plasma-optical emission spectrometry

GONG Jia-Di, et al

4598-4604

25

Effects of different maturity and initial processing methods from different origins on the content of 3 kinds of alkaloids in Plumula nelumbinis

ZHANG Tian-Lu, et al

4605-4611

26

Features and risk assessment of pesticide pollution in planting bases vegetables of Jilin Province

MENG Fan-Lei, et al

4612-4619

27

Detection of glucose in fruits and vegetables based on Au@PtNPs-Cu-MOF/GCE sensor

CUI Hong, et al

4620-4625

28

Migration and change of volatile flavor components in mead before and after fermentation

XU Li-Ping, et al

4626-4633

29

Determination of 4 kinds of aflatoxins in soy sauce by volatile salting-out assisted liquid-liquid extraction combined with ultra performance liquid chromatography-tandem mass spectrometry

WANG Dong-Xu, et al

4634-4640

30

Investigatation of the differences in fruit character and nutritional quality of 15 kinds of chestnuts from the angle of raw and cooked

DU Li-Juan, et al

4641-4649

31

Determination of petroleum hydrocarbon residues in aquatic products by infrared spectroscopy

TANG Shi-Zhan, et al

4650-4656

Food Nutrition and Functional Food

32

Application of bacteriocin produced by Lactobacillus in food

HU Mei-Li, et al

4657-4664

33

Preparation of peanut peptides and flavor properties of its Maillard reaction products

YU Zhen, et al

4665-4673

34

Bioaccessibility and dietary nutritional value assessment of calcium in rice, maize and chilli in Guizhou Province

YANG Ting, et al

4674-4680

35

Optimization of the formulation for compound fruit and vegetable powder with Dimocarpus longan Lour., Ziziphus jujuba Mill. and Zingiber officinale Rosc. by mixture design

ZHANG Man, et al

4681-4688

36

Study on the lifespan and antioxidant effects of Dendrobium officinale polysaccharides on Caenorhabditis elegans

ZHANG Si-Yu, et al

4689-4697

37

Comparison of conventional meat quality and main nutritional compositions of breast muscle of Wuyang pigeons in different ages and genders

TANG Qing-Ping, et al

4698-4705

38

Amino acid composition and comprehensive quality evaluation of Guizhou rose tea

LIU Fang, et al

4706-4714

39

Research on the function of whey protein powder rich in phospholipid to improve the memory ability on mice

WANG Li, et al

4715-4723

40

Study on toxicological safety and alleviating physical fatigue function of compound Acanthopanax senticosus tablets

CHEN Geng, et al

4724-4733

41

Study on the resistance of Lactobacillus fermentum HCS08-005 and its effects on cellular immune regulation in vitro

WANG Ting-Ting, et al

4734-4740