2024 Vol.15 No.11

Highlight: The 8th Conference Papers on Food Quality and Safety Conference

1

Food safety risks control and regulatory measures in the production  process of prepared dishes

XU Hui-Jing,et al

1-8

2

Optimizing the formula for low-sugar milk tea using Yunnan black tea through response surface analysis

BAI Nian-Guo, et al

9-17

3

Application of HACCP standard system in the prevention and control of risk factors in the production process of edible spirulina powder

BAI Xuan-Ying, et al

18-25

4

Study on the correlation between moldy spot color of newly harvested corn and mycotoxin pollution and dominant bacteria

JI Li-Bo, et al

26-34

5

Detection of Shigella and Cronobacter using recombinase-aided amplification combined with CRISPR/Cas12a

ZHANG Xin-Yue, et al

35-44

Special Topic: Application of Modern Chemical Analysis Instrument Technology in Food Detection

6

Determination of diminazene in milk by ultra performance liquid chromatography-tandem mass spectrometry

ZHANG Lu, et al

45-52

7

Determination of 10 kinds of aminoglycosides residues in poultry eggs by QuEChERS-high performance liquid chromatography-tandem  mass spectrometry

SHI Qin-Fang, et al

53-62

8

Analysis of differences of metabolites in 6 kinds of plum fruit by ultra performance liquid chromatography-quadrupole-time-of-flight high resolution mass spectrometry

LI Hong-Zhou, et al

63-73

9

Rapid screening of pesticide residues of vegetables in circulation in Shanghai by orbitrap high resolution mass spectrometry

XU Hong-Bin, et al

74-83

10

Determination of 3-acetyl-2,5-dimethylfuran in food by gas chromatography-mass spectrometry

ZHANG Jin-Ru, et al

84-89

Special Topic: Rapid Detection Technology for Food Safety

11

Rapid detection and drug resistance analysis of Aeromonas hydrophila recombinase polymerase amplification combined with CRISPR/Cas12a in fish products

GAO Zi-Hui, et al

90-97

12

Preparation and study of enzyme biosensors for the detection of organophosphorus pesticides in food

XIANG Jun, et al

98-105

13

Research on rapid detection and grading of green coffee beans based on machine vision

ZHAO Yu-Qing, et al

106-115

14

Rapid determination of soluble solids content in Psidium guava fruit based on hyperspectral imaging technology

NI Chun-Yu, et al

116-124

15

Rapid determination of 14 kinds of alkaloids in pastries by salting-out assisted liquid-liquid extraction with ultra performance liquid chromatography-tandem mass spectrometry

HUANG Ying-Si, et al

125-132

16

Development of photothermal immunochromatographic test strips for β-lactoglobulin

ZHANG Pi-Xian, et al

133-139

Food Analysis and Detection

17

Research progress on the deterioration mechanism and preservatives of aquatic products

WANG Hui-Rui, et al

140-150

18

Research progress in prevention and reduction technologies of patulin in food

LI Jiang, et al

151-158

19

Analysis of quality indexes of commercial salted large yellow croaker in the East China Sea

LU Jian-Hang, et al

159-166

20

Development of reference material candidates for 3 kinds of novel brominated flame retardants in infant formula milk powders

YIN Jie, et al

167-173

21

Analysis of sensory characteristics of cheesy sweet potato gratin and establishment of flavor wheel

ZHANG Mi, et al

174-181

22

Determination of 4 kinds of chloropropanols in soy sauce by salting-out assisted liquid-liquid extraction combined with gas chromatography-mass spectrometry

ZENG Kun, et al

182-188

23

Determination of triazine metabolites in Fritillaria chuanensis and tendrilleaf fritillary shell powder by high performance liquid chromatography

GUO Xin-Ying, et al

189-194

24

Preparation, characterization and application of bisphenol A magnetic molecularly imprinted polymer based on surface imprinting technology

GUO Feng, et al

195-203

25

Effects of pretreatments on the quality of shiitake mushroom crisps prepared by vacuum freeze drying

LIU Yu-Bin, et al

204-210

26

Analysis and evaluation of flavor differences in different lotus seed paste fillings by electronic tongue combined with gas chromatography-mass spectrometry

YANG Wen-An, et al

211-219

27

Determination of 4 kinds of antibiotics residues in meat and viscera of livestock and poultry by Captiva EMR-Lipid technology combined with liquid chromatography-tandem mass spectrometry

SHEN Lei, et al

220-229

28

Evaluation of watermelon preservation methods based on culture method and metagenomic sequencing

WU Ya-Wen, et al

230-236

29

Determination of chlorthal and 2,3,6-trichlorobenzoic acid residues in 5 kinds of plant-origin food by gas chromatography-tandem mass spectrometry

FU Meng, et al

237-243

Food Nutrition and Functional Foods

30

Research progress of anthocyanin degradation mechanism and methods to improve anthocyanin stability

WANG Jian-Xia, et al

244-253

31

Analysis of amino acid composition and nutritional value evaluation of aquatic products in Guangdong Province

LI Hui, et al

254-261

32

Optimization of the extraction process of Cinnamomum migao oil and its ameliorative effects on myocardial ischemia

SUN Xun-Xun, et al

262-273

33

Analysis of total flavonoids content, stability, antioxidant and whitening activities of extracts from different parts of litchi fruit

LIU Zhan-Mei, et al

274-283

34

Optimization of extraction technology and antioxidant activity of chlorogenic acid, neochlorogenic acid and cryptochlorogenic acid from walnut flowers

LI Qian, et al

284-293

35

Analysis and evaluation of nutritional components of visceral mass from Todarodes pacificus

XIN Yun, et al

294-300

36

Optimization of Chenopodium quinoa Willd water-soluble protein extraction process and antioxidant activity of the enzymatic peptides

CHU Ming-Juan, et al

301-309

37

Determination of amino acids content in Cistanche deserticola from 7 habitats of Xinjiang based on heatmap and cluster analysis and their nutrition value evaluation

HU Yang, et al

310-318