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2024 Vol.15 No.21
Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food
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1
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Research progress on the current status and detection technology of polyether antibiotic residues in food
WANG Qing-Yan,et al
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1-12
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2
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Rapid screening, identification and quantitative determination of O-propyl hydroxyvardenafil in dietary supplement
CAI Lu-Yun, et al
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13-21
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3
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Rapid determination of 4 kinds of foodborne pathogenic species of Vibrio by quantitative real-time polymerase chain reaction
MA Chen-Chen, et al
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22-31
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4
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Determination of 7 kinds of parabens preservatives in hot coagulated egg products by ultra performance liquid chromatography-tandem mass spectrometry
NING Xiao-Pan, et al
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32-40
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5
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Determination of 15 kinds of pyrrolizidine alkaloids in Chrysanthemum by solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry
ZHANG Hao, et al
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41-49
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6
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Rapid screening of food poisoning substance carbofuran by gas chromatography-mass spectrometry
WANG Jun-Jun, et al
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50-56
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7
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Simultaneous determination of 5 kinds of barbiturates in pork by ultra performance liquid chromatography-high resolution mass spectrometry
WANG Jing, et al
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57-63
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8
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Comparative study on determination of sulfur dioxide residues in food by different detection methods
LIN Ni, et al
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64-72
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9
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Rapid screening of 165 kinds of pesticides and veterinary drugs residual in eggs by ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry
MENG Lei, et al
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73-86
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10
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Comparative study of 2 kinds of pretreatment methods for determination of arsenic, chromium, cadmium and lead in rice flour by inductively coupled plasma mass spectrometry
XU Xiao-Wei, et al
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87-92
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Special Topic: Food Quality Analysis and Evaluation
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11
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Applications of elemental omics technologies in the traceability studies of wine authenticity
SU Ying-Yue, et al
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93-105
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12
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Characteristics of phenolic substances in 5 varieties of red wines from the eastern foot of Helan Mountain
KAI Jian-Rong, et al
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106-114
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13
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Effects of different bagging treatments on Prunus persica fruit quality
YAN Shao-Bin, et al
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115-123
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14
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Evaluation of muscle nutritional quality of 3 kinds of different geographic groups of Siniperca chuatsi
LI Si-Min, et al
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124-133
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15
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Analysis of the differences in organic acids of sauce aroma flavor Baijiu from different origins
ZHAO Xing-Rong, et al
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134-146
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16
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Evaluation of the prevention and control effects of different preservatives on Penicillium italicum disease in Citrus fruits
WU Gang-Teng, et al
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147-154
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17
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Analysis of the nutrient composition, antioxidant activity and metabolites of Clerodendrum griffithianum
HE Ze-Juan, et al
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155-164
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18
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Quality analysis and evaluation of ‘Ruixue’ green apples in Yunnan Province
CHEN Lu, et al
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165-173
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19
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Optimization of brewing conditions for Dongting (mountain) Biluochun tea based on electronic nose and electronic tongue
QIU Meng-Yu, et al
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174-182
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20
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Effects of adding honey on the quality characteristics of yak yogurt
JIANG Ping-Ping, et al
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183-190
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Special Topic: Research on Optimization and Application of Food Processing Technology
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21
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Research progress on effects of microbial fermentation on flavor quality of sour bamboo shoots and its application in bamboo shoot
LIN Li-Hua, et al
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191-198
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22
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Study on kinetics and antioxidant activity of hot air drying of Tribute orange peel
LI Zi-Jian, et al
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199-207
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23
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Effects of low-temperature plasma treatment on the sterilization effect and physicochemical properties of ginger juice
YU Wang-Tang, et al
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208-215
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24
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Effects of microbial solid-state fermentation on phenolic content and antioxidant activity of Vigna radiata
LIU Li-Juan, et al
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216-227
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25
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Optimization of extraction process of the composite beverage containing Codonopsis pilosula, Astragalus membranaceus, Poria cocos based on analytic hierarchy process-criteria importance through intercriteria correlation combined with orthogonal experimenta
ZHU Li-Ting, et al
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228-234
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26
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Preparation of conjugated linoleic acid oil-in-water emulsion by glycosylated whey protein isolate and its stability analysis
PANG Hui-Hui, et al
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235-242
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27
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Optimization of total flavonoids extraction process from Hippophae rhamnoides L. leaves based on response surface methodology
LUO Hui-Xin, et al
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243-251
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Food Analysis and Detection
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28
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Regulation of transition metal nanozymes and application in food detection
LI Xiao-Ju, et al
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252-262
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29
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Research progress on types, domestic and international limit standards and applications of Nisin in food products
GU Sheng-Lin, et al
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263-270
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30
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Study on origin traceability of green tea based on near-infrared spectroscopy
LI Meng-Yi, et al
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271-278
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31
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Study on the transfer behavior of 5 kinds of pesticide residues in ethanol extracts and recycled ethanol of Cistanche deserticola and American Ginseng
LU Zhi, et al
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279-286
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32
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Detection and dietary risk assessment of 5 kinds of metallic elements in different color rice
LIN Jie, et al
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287-293
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33
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Rapid detection of Shiga toxin-producing Escherichia coli in food by multiple real-time polymerase chain reaction
ZHAO Fang, et al
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294-300
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34
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Safety evaluation of pine pollen fermentation products
YANG Chang-Jun, et al
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301-308
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