2023 Vol.14 No.4

Special Topic: Grain and Oil Processing and Detection Analysis

1

Screening and identification of aflatoxin B1 degrading bacteria and digging of degrading enzymes

CHENG Si-Zhong, et al

1-7

2

Effects of chili powder addition on quality characteristics of fresh wet noodles

QIAN Xin, et al

8-16

3

Rapid detection of deoxynivalenol in wheat surface based surface enhanced Raman spectroscopy

KANG Mu-Xu, et al

17-23

4

Determination of 5 kinds of phytosterols in vegetable oil by non derivatization-gas chromatography-tandem mass spectrometry

LI Jie, et al

24-31

5

Effects of different oil preparation processes on the compositions and oxidation stabilities of Chaenomeles speciosa (sweet) Nakai. seed oil

ZHANG Fang-Jie, et al

32-40

Special Topic: Fruit and Vegetable Processing and Quality Safety Control

6

Effects of alkaline calcium on storage quality and physiological characteristics of ‘Qinguan’ apple lump

ZHANG Hai-Yan, et al

41-49

7

Establishment of quality grading method of common flowering Chinese cabbage based on sensory evaluation

ZHENG Ling-Yan, et al

50-56

8

Study on storage quality effects of Lectica sativa L. by high-voltage electrostatic field synergistic low temperature preservation and the non-destructive detection of freshness by electronic nose

YANG Ze-Peng, et al

57-64

9

Effects of combined short-wave ultraviolet C and light-emitting diode red light irradiation on preservation of Toona sinensis

WANG Yu-Meng, et al

65-73

10

Effects of forchlorfenuron on quality and edible safety of ‘Zhong Hua 50’ Actinidia chinensis Planch.

XIE Xin, et al

74-81

Special Topic: Quality and Safety of Animal Food

11

Research progress of predictive microbiology in the safety of dairy products

QI Yan, et al

82-89

12

Research progress of animal derived food related veterinary drug matrix reference materials

LIU Tian-He, et al

90-96

13

Oxidation of frying oil during deep-fat frying and the effects of frying oil oxidation on the quality attributes of fried batter-breaded fish nuggets

JI Heng-Hui, et al

97-104

14

Effects of different thermal processing methods on vitamin A substances in Chlamys farreri

XING Long, et al

105-111

15

Determination of 7 kinds of emerging organic pollutants in fish by accelerated solvent extraction-gel permeation chromatography-gas chromatography-tandem mass spectrometry

GAO Zhuo-Yao, et al

112-119

16

Determination of 7 kinds of adipate esters residues in meat products by gas chromatography-triple quadrupole tandem mass spectrometry

CHEN Ke-Yun, et al

120-126

17

High-throughput sequencing analysis of fungal diversity in Xiangpai dried beef during cold storage

CHE Li-Na, et al

127-136

18

Determination of 9 kinds of N-nitrosamines in meat products by gas chromatography-tandem mass spectrometry with barium hydroxide treatment followed dispersive liquid-liquid microextraction

LI Fang-Fang, et al

137-144

19

Analysis of amino acid composition of Sunit mutton and comparison with other mutton

LI Chun-Dong, et al

145-152

Special Topic: AOAC Special Column

20

Application of infrared spectroscopy in quality inspection and safety assessment of fish products

WU Zhi-Qiang, et al

153-161

21

Qualitative screening of 49 kinds of β-lactam antibiotic residues in milk by high performance liquid chromatography coupled with high resolution mass spectrometry

YU Qian-Qian, et al

162-169

22

Qualitative screening of pesticide residues in wheat flour by gas chromatography-high resolution mass spectrometry

QIN Hao, et al

170-179

Food Analysis and Detection

23

Research progress on detection methods and control measures of 3-monochloropropane-1,2-diol fatty acid esters in food

LI Rong-Rui, et al

180-187

24

Application of ultrasonic technology in the field of fermented food

JIANG Yi-Fan

188-194

25

Preparation of metal-organic framework materials and its applications in separation and analysis of food pollutants

ZHOU Dong-Ren, et al

195-205

26

Research progress of molecular epidemiological study on Campylobacter in kitchen

LAI Hong-Gang, et al

206-212

27

Analysis of volatile flavor substances in vinegar based on gas chromatography-ion mobility spectrometry

YANG Xiao-Xuan, et al

213-221

Food Nutrition and Functional Food

28

Research progress on extraction technology and biological activity and mechanism of polysaccharides from Rehmannia glutinosa

REN Heng, et al

222-231

29

Progress on the extraction of polysaccharide from Amomum villosum Lour. and its biological activity

CHEN Qi, et al

232-238

30

Difference of active components between fruiting body and liquid fermentation mycelium of Hericium erinaceus and its application in improving gastric diseases

WANG Rui-Qi, et al

239-248

31

Optimization of the fermentation process of Lycoperdon mammaeforme Pers and protective effects of its mycelium on alcoholic gastric ulcer in mice

LI Zheng-Long, et al

249-257

32

Studies on the prebiotics characteristic of lentinan with gradient ethanol precipitation

ZHANG Li-Hua, et al

258-264

33

Optimization of fermentation process of Pinus massoniana needle vinegar

YANG Cheng-Rui, et al

265-273

34

Effects of Puerariae thomsonii radix polysaccharide on improving nonalcoholic fatty liver in golden hamsters and regulating intestinal flora

LUO Quan, et al

274-281

35

Influences of different pretreatments on qualities and antinutritional factor content of fermented soymilk

LV Ming-Shou, et al

282-289

36

Preparation, structure characterization and in vitro antioxidant activity of lentinan-znic chelate

DU Li-Yue, et al

290-298

37

Hypoglycemic effect of Morus alba leaf jasmine tea on diabetic mice

QIN Nan, et al

299-304

38

Optimization of homogenate extraction and hypoglycemic effects of polysaccharides from Dendrobium huoshanense

CUI Sheng-Wen, et al

305-313

39

Study on solid state fermentation and antioxidant activity of Chenopodium quinoa Monascus

DU Xiao-Jing, et al

314-322