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2023 Vol.14 No.24
Highlight: Assurance of Food Safety with the Enterprise Nestlé Research——Research on Functional Substances and Novel Detection Technology
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1
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Column on the research on functional substances and novel detection technology
BAO Lei
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1-2
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2
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Progress on functional activity and biosynthesis of fucoxanthin from Phaeodactylum tricornutum
WANG Pan-Pan, et al
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3-10
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3
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Research progress on the mechanisms of action of active ingredients in Trichosanthes kirilowii Maxim.
GUO Rong-Xiang, et al
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11-19
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4
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Role of antimicrobial peptides in regulating immunity and maintaining intestinal health
YIN Bo-Xing, et al
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20-26
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5
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Research progress on the efficacy of taurine and its application in the health food
YOU Jia-Wei, et al
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27-34
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6
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Research progress on the structure and building technology of the food safety early warning system in the information era
SHEN Ru, et al
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35-43
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7
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Detection and identification of dithiocarbamate, carbamate, and organophosphorus pesticide residues in food by enzyme inhibition-digital image colorimetry
QIN Yi-Fan, et al
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44-50
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8
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Preparation, structural identification and anti-inflammatory activity of water-soluble triterpenoids from Poriae cutis
ZHANG Li-Jia, et al
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51-59
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9
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Analysis of nutritional compositions and comprehensive evaluation in Potentilla anserina L. from main origins of Qinghai-Tibet Plateau
TAN Liang, et al
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60-71
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10
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Determination of 7 kinds of human milk oligosaccharides by high performance liquid chromatography with fluorescence detector
GAO Fang, et al
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72-79
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11
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Determination of A1 and A2 β-casein in milk and bovine-derived infant formula by purified protein-isotope internal standard dilution-ultra performance liquid chromatography coupled triple quadrupole mass spectrometry
FENG Xin, et al
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80-86
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Highlight: Food Chemistry and Functional Food Laboratory of Nanjing Normal University
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12
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Research progress on the reactive carbonyl species in fruit wines
SI Bo, et al
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87-98
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13
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Research progress on the biological activities of ergothione and its application in the food industry
WANG Jin, et al
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99-106
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14
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Study on the synergistic scavenging of acrolein by theophylline and theophylline combined with multiple polyphenols
FENG Xiao-Lan, et al
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107-115
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Special Topic: Prevention and Control of Food Contaminants
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15
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Progress in separation analysis and stereoselectivity behavior of chiral triazole pesticides
YUN Dan-Dan, et al
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116-123
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16
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Research progress on sample pretreatment and detection technology of aflatoxins in foods
YUAN Di, et al
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124-131
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17
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Research progress on the regulatory effects of probiotics on persistent organic pollutants and heavy metals in organisms
ZHOU Yang, et al
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132-139
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18
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Research progress on detection methods and removal techniques of ginseng pesticide residues
QIAO Yong-Fei, et al
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140-151
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19
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Study on the inhibitory effect of Mentha piperita essential oil on the growth of Aspergillus flavus
LIU Jia-Xin, et al
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152-158
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Special Topic: Rapid Detection Technology for Food Safety
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20
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Preparation of monoclonal antibody against myclobutanil and establishment of a method for detection of colloidal gold
CUI Hai-Feng, et al
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159-168
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21
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Identification of coffee adulteration by ultra performance liquid chromatography-high resolution mass spectrometry combined with omics technology
LI Xing, et al
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169-176
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22
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Rapid detection of metronidazole in herbal tea by surface-enhanced Raman spectroscopy
LIN Chang-Hong, et al
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177-183
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23
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Rapid detection of forchlorfenuron in plant-derived food by visual Prussian blue nanase-enzyme immunoaffinity column
LI Dong, et al
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184-191
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Food Analysis and Detection
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24
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Research progress of processing and quality of Mianpi
YU Jia-Ye, et al
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192-199
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25
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Research progress on lactic acid bacteria in salted fish products and its impact on quality
WENG Li-Ping, et al
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200-206
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26
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Comparison and suggestions for China on pesticide residue limit standards for tea in domestic and abroad
FENG De-Jian, et al
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207-219
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27
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Preparation of functional vegetable oil microcapsules and their application in food industry
SUN Qing-Qing, et al
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220-229
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28
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Research progress on the effects of processing methods on protein and quality characteristics of abalone
YOU Shu-Yi, et al
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230-238
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29
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Effects of linolenic acid on the physicochemical properties and immunoglobulin G/E binding capacity of milk proteins
WU Yu-Hong, et al
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239-245
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30
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Simultaneously quantitative determination of nicotinamide adenine dinucleotide and its precursors in food supplements using nuclear magnetic resonance
ZHANG Jia-Lin, et al
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246-254
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31
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Composition analysis of Katsuwonus pelamis roe and extraction technology optimization of its active glycoprotein
CAI Yi-Jing, et al
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255-263
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32
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Effects of plasma assisted pretreatment on the structure and functional property of chickpea starch-curcumin complex
TU An, et al
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264-271
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33
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Optimization of Kanzan flower flavonoids extraction process based on response surface coupled genetic algorithm methodology and its antioxidant and anti-inflammatory effects
HAN Xiu-Zhi, et al
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272-280
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34
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Tea cultivars from hilly red soil area of Jiangxi Province: Suitability for Congou black tea processing
JIANG Xin-Feng, et al
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281-288
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35
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Study on the identification of Allium sativum L. treated with sodium metabisulfite by stable isotope ratio mass spectrometry
WU Jia-Hui, et al
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289-294
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36
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Characteristics and biochemical component analysis of bud and leaf with different maturity of 3 kinds of purple bud tea
YANG Xue-Mei, et al
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295-302
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37
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Identification method of wheat storage year based on volatile flavor compounds analysis
GUO Rui, et al
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303-312
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