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2024 Vol.15 No.10
Highlight: The 8th Conference Papers on Food Quality and Safety Conference
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1
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Research progress on antibiotic resistance of Gram-negative bacterium in animal derived food
LI Yong-Qiang,et al
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1-7
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2
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Research progress on the toxicity mechanism and detection methods of 2 kinds of cyanogenic glycosides
LIANG Qi-Bing, et al
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8-14
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3
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Comparison of liquid chromatography-tandem mass spectrometry and ion chromatography-tandem mass spectrometry for the determination of chlorate and perchlorate in foods
WANG Ze-Lin, et al
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15-21
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4
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Simultaneous determination of 7 kinds of Alternaria mycotoxins in fruits by dispersive solid phase extraction combined with ultra performance liquid chromatography-tandem mass spectrometry
WANG Hong-Kang, et al
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22-30
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5
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Consistency of 18 kinds of antibiotic resistance phenotypes in 108 strains of Escherichia coli measured by K-B and VITEK2 methods
LIANG Qi-Bing, et al
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31-38
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6
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Effects of ginkgo fruit on the flavor of Hualushao rice wine
YAO Fang, et al
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39-48
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7
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Study on meat quality evaluation of Ningdu yellow chicken based on correlation and principal component analysis
GE Qing-Lian, et al
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49-55
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8
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Development of lateral flow immunoassay based on oriented immobilized antibodies for the detection of zearalenone in edible oil
WANG Qing-Xin, et al
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56-63
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9
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Determination of kasugamycin in fresh tea using high performance liquid chromatography-tandem mass spectrometry after pre-column derivation
LI Li
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64-73
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Special Topic: Functional Foods and Nutritional Active Substances
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10
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Effects of jujuboside A and B on neuroregulation
YUAN Hong, et al
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74-81
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11
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Research progress on detection and biological activity of free amino acids in tea
ZHANG Zhi-Wei, et al
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82-89
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12
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Chitosan oligosaccharide ameliorates lipopolysaccharide-induced neuroinflammation in mice by modulating the SOCS3/STAT3 signaling pathway
HE Yue, et al
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90-98
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13
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Effects of glycosylation modification on antioxidant capacity of active peptides from processing by-products of Katsuwonus pelamis
ZHANG Yi-Feng, et al
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99-110
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14
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Determination and analysis of main active ingredient of wheat bran from different origins
YAN Huan, et al
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111-118
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15
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Fatty acid ligand binding regulates RBL-2H3 degranulation by changing the three-dimensional conformation of peroxisome proliferators-activated receptor γ
ZHANG Xin-Yi, et al
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119-125
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Food Analysis and Detection
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16
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Research progress on microplastics contamination and exposure risk of food packaging materials
JIANG Yi-Fan, et al
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126-133
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17
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Research on the detection technology of polychlorinated biphenyls in foods
YAN Xiao-Wei, et al
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134-143
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18
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Research progress of salt reduction measures and detection technology of sodium chloride in food
LI Ting-Ting, et al
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144-154
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19
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Research progresses in detection technologies for analysis of genetically modified food
LIU Ming-Ming, et al
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155-164
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20
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Research progress in the application of metal sulfide photoelectric sensor in the detection of foodborne pathogens
HE Xu, et al
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165-173
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21
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Pollution characteristics and exposure risk assessment of marine neurotoxins in marine fish
SHEN Hui-Jing, et al
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174-182
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22
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Enzymatic method based rapid determination of free sterols in vegetable oil
ZHAO Jie, et al
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183-188
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23
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Rapid determination of 5 kinds of heavy metals in grain milling products by X-ray fluorescence spectroscopy
LIN Fang, et al
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189-197
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24
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Aroma variation and characteristic aroma analysis of jujube wine during fermentation
WANG Jiang-Bo, et al
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198-207
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25
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Quantitative determination of aflatoxin B1 in wheat by quantum dot fluorescence microsphere immunoassay
FAN Ya-Jing, et al
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208-216
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26
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Simultaneous determination of perfluorooctane sulfonate acid and perfluorooctanoic acid in food of animal origin by high performance liquid chromatography-tandem mass spectrometry
ZHANG Jiao-Jiao, et al
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217-223
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27
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Analysis of volatile flavor compounds in peanuts after baking using HS-GC-IMS technology
WANG Yu-Jie, et al
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224-233
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28
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Effects of ultrasonic assisted enzymatic treatment on juice yield and quality of passion fruit
FANG Xiao-Tong, et al
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234-242
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29
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Analyzing aroma components of Rosa rugose Thunb black teas processed by different fermentation times based on headspace solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value
OUYANG Xue-Ling, et al
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243-250
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30
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Construction of fatty acid fingerprint of Salvia hispanica L.oil based on gas chromatography and adulteration identification
HE Ya-Fen, et al
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251-260
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31
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Detection of Salmonella and Shigella using duplex fluorescence real-time polymerase chain reaction with TaqMan probe
GUO Rui, et al
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261-269
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32
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Determination of 14 kinds of organic acids in fruit wine by automated solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry
ZONG Ling-Li, et al
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270-278
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Food Storage, Transportation, and Preservation
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33
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Study on the quality change pattern of Atlantic salmon during storage by Pseudomonas fluorescens phage
LIU Xian-Jun, et al
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279-287
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34
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Effects of carrageenan on the gel properties and storage quality of lotus seed jelly
ZHU Yi-Qing, et al
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288-295
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35
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Effects of post-storage ethylene treatment on the ripening quality of 1-methylcyclopropene fresh-keeping Huaniu apple
WU Xiao-Hua, et al
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296-303
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36
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Effect of microwave combined hot-air drying method on the quality of Lilium davidii var. unicolor
YIN Yan, et al
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304-312
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37
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Study on sterilization conditions and quality changes in refrigeration process of sauce pork ribs
CAO Rui, et al
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313-322
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