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2024 Vol.15 No.19
Special Topic: Research and Detection of Pesticide and Veterinary Drug Residue
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1
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Research progress on treatment methods and degradation techniques of pesticide residues in tropical fruits and vegetables
TANG Xue-Mei,et al
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1-12
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2
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Application progress of high resolution mass spectrometry in the pesticide residue analysis in homology of medicine and food agricultural products
ZHAO Hao-Ran, et al
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13-19
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3
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Determination of 4 kinds of macrolide antibiotics residues in fresh eggs by QuEChERS-liquid chromatography-tandem mass spectrometry
LI Yao-Fei, et al
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20-27
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4
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Risk assessment of dietary intake of pesticide residues in Pyrus in the Beijing-Tianjin-Hebei production area
LI Yue-Qing, et al
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28-35
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5
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Determination of 32 kinds of nervous system drugs in animal-derived foods by ultra performance liquid chromatography-tandem mass spectrometry
LI Xiao-Dong, et al
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36-45
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6
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Simultaneous determination of baquiloprim residues in beef and its tissues by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry
YUAN Bang-Qun, et al
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46-53
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7
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Determination of 222 kinds of pesticides and their metabolite residues in Illicium verum by QuEChERS combined with ultra performance liquid chromatography-tandem mass spectrometry
YANG Li, et al
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54-67
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8
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Determination of acequinocyl and hydroxyacequinocyl residues in Citrus by ultra performance liquid chromatography-tandem mass spectrometry-electrospray ionization
WANG Quan-Sheng, et al
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68-73
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9
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Investigation and analysis of pesticides residues in vegetables and fruits in Guangzhou from 2022 to 2023
HUANG Song, et al
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74-83
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10
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Determination of residual levels of polyoxin B, tetramycin A and phenazine-1-carboxylic acid in foods of plant origin by ultra performance liquid chromatography-tandem mass spectrometry
LUO Yao, et al
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84-91
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Special Topic: Meat Processing and Quality Safety
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11
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Research progress on detection methods of meat freshness
CHEN Shao-Huai, et al
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92-101
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12
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Research progress on identification of animal-derived components in meat products
LIU Rui, et al
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102-110
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13
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Analysis of volatile flavor compounds during processing of Guihua dry-cured duck based on headspace solid phase microextraction-gas chromatography-mass spectrometry
WANG Li, et al
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111-121
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14
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Study on the source and sterilization conditions of bacteria causing loose encapsulation in vacuum-packed ready-to-eat duck meat products
HUANG Hui-Lin, et al
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122-130
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15
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Comparative analysis of mineral elements of mutton from different regions of Xilin Gol area
LI Chun-Dong, et al
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131-137
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Special Topic: Functional Foods and Nutritionally Active Substances
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16
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Study of the stability optimization for Canarium album turbid juice and its antioxidant activity
LIN Qian, et al
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138-145
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17
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Antioxidant activity and flavonoids analysis of water extract of black sesame flower
LIAO Wen-Xia, et al
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146-154
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18
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Study of protective effect and mechanism of Polygonatum sibiricum polysaccharides on β amyloid protein-induced injury in cells
WANG Ting, et al
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155-164
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Special Topic: Rapid Detection Technology for Food Safety
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19
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Research progress on the application of functionalized M13 phage in food safety detection
MA Xiao-Yong, et al
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165-172
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20
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Research progress on the application of molecular imprinting technology in the field of food safety detection
WANG Yu-Jiao, et al
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173-180
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21
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Quantitative detection of ochratoxin A based on aptamer and DNA long-range self-assembly electrochemical sensor
CHEN Wen-Qian, et al
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181-187
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22
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Simultaneous detection of deoxynivalenol and aflatoxin B1 content in rice based on gold nanoflowers immunochromatography assay
CHEN Shen, et al
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188-196
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23
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Determination of 3-cyanopyridine in honey by solid phase extraction-gas chromatography-mass spectrometry
ZHAO Dan, et al
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197-203
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Food Analysis and Detection
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24
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Research progress on the induction and resuscitation of viable but non cultivable state bacteria in common sterilization and storage conditions
ZHANG Yu-Ling, et al
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204-214
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25
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Advances of single-stranded DNA generation methods in aptamer screening
GU Hua-Jie, et al
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215-227
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26
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Determination of perchlorate content in milk by sugar-induced phase separation and ultra performance liquid chromatography-high resolution mass spectrometry
TANG Yue, et al
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228-234
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27
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Effects of different lactic acid bacteria fermentation on aroma components of jujube-Cornus officinalis composite Jiaosu
LIU Yi-Xuan, et al
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235-243
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28
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Quality and safety risk analysis of food paper containers
MA Ying-Hui, et al
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244-251
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29
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Analysis of differences in taste chemical composition and sensory quality between pan-fired green tea and baked green tea
HUANG Hai, et al
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252-258
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30
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Evaluation of the quality of Cornus officinalis using SPSS analysis combined with grey relational analysis method
HAN Sheng-Lan, et al
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259-267
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31
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Analysis of key flavor components of baking steamed stuffed bun by headspace solid phase microextraction-gas chromatography-mass spectrometry coupled with electronic nose/electronic tongue
MAO Hong-Yan, et al
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268-277
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32
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Determination of 3 kinds of selenoamino acids content in Cuminum cyminum L. by ultra performance liquid chromatography-tandem mass spectrometry
LIANG Qiu-Yan, et al
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278-286
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33
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Effects of heating oxidation on thermodynamic and rheological properties of Camellia oil
LI Yang, et al
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287-292
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34
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Study on the preparation, quality characteristics and flavor of Pueraria flavor cake
GUO Bing-Bing, et al
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293-305
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35
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Edible safety evaluation of Apios fortunei Maxim
WANG Jun-Ze, et al
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306-313
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36
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Genome-wide characterization of 7 strains of Vibrio cholerae isolated from aquatic products
WANG Wei-Jie, et al
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314-320
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