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2024 Vol.15 No.15
Highlight: Key Laboratory for Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs
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1
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Research progress on biological activity of whey protein
LOU Xiao-Xiao,et al
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1-7
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2
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Determination of immunoglobulin G content in milk by high performance liquid chromatography
LI Shan, et al
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8-19
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3
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Detection of native lactoferrin in milk and dairy products using high performance liquid chromatography
ZHANG Ning, et al
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20-28
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Special Topic: Food Microbiological Quality Control Technology
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4
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Research progress on microbial diversity of sausages
MOU Yan, et al
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29-38
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5
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Research progress on diversity and functional characteristics of traditional pickled Chinese cabbage fermented lactic acid bacteria
LV Wei-Min, et al
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39-46
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6
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Advancements in viability detection methods for foodborne bacteria in the viable but nonculturable state
LIU Jun-Yan, et al
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47-56
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7
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Quality evaluation analysis of different microporous filter membranes applied in the detection of Pseudomonas aeruginosa
ZHANG Zhi-Chao, et al
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57-62
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8
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Effects of slightly acidic electrolyzed water on the microbial diversity of peach gum during the soaking phase
CAO Yue-Yang, et al
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63-71
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Food Storage, Transportation and Preservation
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9
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Research progress on the performance improvement of sodium alginate packaging film
LV Rui,, et al
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72-82
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10
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Key quality attributes and shelf life prediction of fresh Lilium davidii var. unicolor under different storage temperatures
YAN Yue-Ling, et al
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83-92
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11
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Study on the identification of aroma components and stability of anise oil during storage
LU Chang-Tong, et al
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93-101
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12
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Study on biological characterization of Fusarium incarnatum causing white mold in Lycium barbarum L. fruits and its the prevention and control by trans-2-hexenal
ZHOU Yue-Li, et al
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102-112
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13
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Effects of different packaging treatments on storage quality of tsampa
MENG Sheng-Ya, et al
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113-118
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Food Processing and Technology
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14
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Research progress on extraction methods and biological activities of protein from medicinal plants
ZHAO Yi-Meng, et al
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119-126
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15
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Research progress in processing technology of Zanthoxylum bungeanum in China
YAO Li
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127-135
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16
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Formula optimization and quality analysis of Chlorella vulgaris flavored bread
XI Hui-Min, et al
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136-146
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17
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Effects of sugar substitute ratios on the quality of condensed milk based on mixture design study
YU Rong-Rong, et al
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147-157
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18
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Effects of different drying methods on the physical and chemical properties of yellow flesh kiwifruit powder
LUO Qi-Qi, et al
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158-165
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19
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Preparation of freeze-dried instant solid soups from Tremella aurantialba and in vitro glucose release properties
GAO Jin-Ming, et al
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166-174
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20
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Effects of clarification treatment on mineral elements in dry red grape raw wine
NIE Xu-Yuan, et al
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175-181
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Food Analysis and Detection
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21
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Research progress on the control and photocatalytic degradation of aflatoxin B1 in edible oil
HU Xiao-Meng, et al
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182-190
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22
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Exploring the binding characteristics of denatured β-lactoglobulin and plasmin in milk using multispectral analysis
ZHANG Tai, et al
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191-198
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23
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Origin traceability study of Cucumis melo L. based on stable isotope and multi-element analysis of seed
ZHU Zi-Wen, et al
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199-208
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24
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Determination of multiple adrenaline drug residues in animal derived food by ultra performance liquid chromatography-tandem mass spectrometry
ZHANG Tong, et al
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209-216
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25
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Traceability of the origin of walnut based on ultra-microlysis combined with inductively coupled plasma mass spectrometry
PENG Tao, et al
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217-225
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26
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Construction of carboxylated nanoporous carbon powder electrochemical aptasensor and its application in vitamin C detection
JIANG Cui-Wen, et al
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226-233
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27
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Determination of 48 kinds of antibiotics in fish muscle by ultra performance liquid chromatography-tandem mass spectrometry
WU Yan-Can, et al
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234-242
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28
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Determination of octacosanol in sugar by gas chromatography
WU Liu-Run, et al
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243-248
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29
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Simultaneous determination of sorbic acid, benzoic acid and dehydroacetic acid content in condiments by direct immersion solid phase microextraction with gas chromatography
FENG Jing, et al
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249-254
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30
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Determination of ethylene oxide, 2-chloroethanol, dioxide and propylene oxide residues in instant noodle, rice and pepper
CHEN Ren-Xi, et al
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255-263
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Food Safety and Management
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31
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Research progress on exposure, detection and control of mycotoxins in rice grains
ZHU-Yan, et al
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264-274
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32
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Comparison of domestic and foreign regulations and standards and safety evaluation of edible natural pigments
CHEN Xian-Chi, et al
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275-283
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33
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Determination of 2 kinds of phthalic acid esters in hotpot seasoning by single-walled carbon nanotubes purification-gas chromatography-tandem mass spectrometry and its risk exposure assessment
TONG Lan-Yan, et al
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284-293
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34
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Study on the current status and causes of drug residues and heavy metal accumulation in the liver of meat cattle and sheep in the mountainous areas of Zhejiang
HU Li-Ming, et al
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294-300
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35
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Analysis of water content and heavy metal pollution in different kinds of substitute tea in Jiangxi Province
JIE Qin-Feng, et al
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301-307
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36
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Rapid verification of sulfur dioxide false positives in different foods such as melon seeds and analysis of practical applications
KANG Mao-Yue, et al
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308-315
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37
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Feasibility analysis of rapid detection of lead-cadmium in base shrimp
LI Lan-Cong, et al
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316-322
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