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2023 Vol.14 No.6
Special Topic: Rapid Detection Technology for Food Safety
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1
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Recent research progress of surface-enhanced Raman spectroscopy in food safety detection
LU Ran, et al
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1-9
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2
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Application of tetraphenylethylene-based aggregation-induced emission materials in food safety testing
LI Yu, et al
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10-16
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3
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Preparation of aptamer functionalized DNA hydrogel and its application in the rapid detection of small molecules in food safety
BIAN Ya-Lan, et al
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17-23
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4
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Application of photonic crystal materials in food safety detection
YAN Jing-Kun, et al
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24-30
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5
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Recent advances in gas detection related to food spoilage
ZHOU Zi-Xuan, et al
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31-39
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6
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Rapid detection of ofloxacin in milk by fluorescence method based on synergetic sensitization of Al3+ and ATP
LIN Xiao-Xiao, et al
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40-46
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7
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Rapid detection of pork spoilage based on zinc-based metal-organic framework sensor film
ZHOU Zi-Xuan, et al
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47-53
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8
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Study on the construction of RGB visual detection system based on the peroxidase-like activity of gold nanoparticles
WU Shuo, et al
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54-60
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Special Topic: Detection and Prevention and Control of Biotoxins in Food
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9
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Research progress of surface-enhanced Raman spectroscopy-based biosensors for biotoxins detection in food
QIN Yao-Hua, et al
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61-70
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10
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Research progress of biosensor based on core-shell quantum dots in mycotoxins detection
PENG Shuang-Feng, et al
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71-80
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11
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Application of solid phase micro-extraction technology in the detection of biotoxin
TAO Chun-Xu, et al
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81-89
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12
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Research progress on detoxification technology of deoxynivalenol
LIN Ru-Qin, et al
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90-99
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13
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Recent progress in immunoassay detection technology of shellfish-toxin okadaic acid
WANG Zheng, et al
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100-107
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14
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Efficient degradation of deoxynivalenol by double enzyme
SHI Yan, et al
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108-117
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15
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Preparation of ochratoxin A monoclonal antibody in vitro and construction of recombinant antibody
LI Rong-Fang, et al
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118-126
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16
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Study of preparation and properties of aflatoxin molecularly imprinted polymer based on acrylamide
WU Li-Hua, et al
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127-134
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Food Analysis and Detection
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17
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Recent progress on the formation, detection, and toxicity of β-carboline heterocyclic aromatic amines in hot processing meat products
LIU Jia-Lu, et al
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135-144
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18
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Research progress on the application of gold nanoparticles in the detection of foodborne pathogens
CHEN Li-Ping, et al
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145-152
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19
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Hazard analysis of common estrogens in food
ZHANG Ye, et al
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153-159
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20
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Determination of resveratrol in peanut based on aminopropyl SiO2 microspheres solid phase extraction-high performance liquid chromatography
ZHOU Qian, et al
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160-166
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21
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Effects of perchlorate on lipid metabolism in high-fat diet mice
PENG Qiu-Hong, et al
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167-172
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22
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Determination of 6 kinds of pesticide residues in vegetables by improved QuEChERS technology combined with gas chromatography-mass spectrometry
SU Ya-Hang, et al
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173-180
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23
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Identification of glycosidic linkage in disaccharide based on tandem mass spectrometry and principal component analysis
PENG Xue-Ying, et al
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181-189
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24
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Determination of egg ovalbumin in surimi products by double antibody sandwich enzyme-linked immunosorbent assay
ZHU Wen-Jia, et al
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190-197
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25
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Effects of different operating parameters on the particle size of corn starch in fluidized bed airflow ultrafine pulverization
LANG Shuang-Jing, et al
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198-206
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26
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Effect of ultraviolet treatment at different time on quality changes of chilled pork
WANG Feng, et al
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207-214
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27
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Regulatory effects of total flavonoids of Agriophyllum squarrosum on oxidative stress in type 1 diabetes mellitus mice
LIU Xiao-Xia, et al
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215-223
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28
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Effects of different production technology on physicochemical parameters and lipid concomitants of Camellia oil
WANG Mei, et al
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224-230
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29
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Fabrication and application of prodigiosin-based anti-photooxidation films
MA Cui-Yun, et al
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231-239
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30
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Chemical quality characteristics of flat green tea made by representative etiolation and albino
XU Ji-Ye, et al
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240-246
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31
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Effects of different initial pH on shrimp by-products fermentation incubated with Bacillus subtilis
WANG Cheng, et al
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247-254
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Food Nutrition and Functional Food
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32
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Advances in epigallocatechin gallate nanotechnology
XU Wa-Zhen, et al
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255-262
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33
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Study on subacute toxicity evaluation and immune enhancement of Haematococcus pluvialis added with vitamin E
ZHANG Chao, et al
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263-269
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34
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Study on the optimization of fermentation preparation process and structural of antioxidant peptides of yak blood
ZHOU Yu, et al
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270-278
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35
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Extraction, carboxymethylation and antioxidant activity of Undaria pinnatifida polysaccharide
TIAN Shu, et al
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279-284
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36
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Preparation and process optimization of xanthine oxidase inhibitory peptide from Trichiurus lepturus
MA Jie, et al
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285-294
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37
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Effects of high-pressure homogenization sterilization on physicochemical properties and carotenoid bioaccessibility of carrot-orange juices
LU Wei, et al
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295-301
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38
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Effects of growth period and fermentation treatment on the content of flavonoids in northeast snap beans
KOU Yu, et al
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302-309
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39
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Preparation and in vitro antioxidant activity of low molecular weight peptides from Rhopilema esculentum Kishinouye
HUANG Wan-Cheng, et al
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310-318
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40
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Study on the preparation and content analysis of Ganoderma lucidum tea in summer and autumn
LIU Ya-Bing, et al
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319-328
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