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2025 Vol.16 No.3
Special Topic: Detection and Prevention and Control of Biotoxins in Food
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1
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Influences of temperature on the detection model of aflatoxin B1 in peanut oil by laser induced fluorescence spectrometry
YANG Ge-Fei, et al
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1-7
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2
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Effects of sub-chronic exposure to paralytic shellfish toxins on liver lipidomics in mice
WANG Xiao-Xiao, et al
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8-16
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3
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Establishment of an on-site rapid detection system for the risk of deoxynivalenol contamination
CUI Hua, et al
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17-24
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4
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Application of zearalenone structural analogues in real-time monitoring of column capacity in immunoaffinity columns
WU Zi-Yao, et al
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25-34
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5
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Study on the contamination of mycotoxins during cold storage of Castanea mollissima in Beijing Huairou District
WANG Quan-Shuai, et al
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35-43
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6
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Dietary exposure assessment of deoxynivalenol in Triticum, Zea mays and their processed products in Dalian City from 2019 to 2023
GU Jun-Jie, et al
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44-50
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7
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Preparation and application of aflatoxin B1 detection kit
CAI Ru-Feng, et al
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51-57
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8
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Determination of 8 kinds of fungal toxins in rice noodles by high performance liquid chromatography-tandem mass spectrometry
ZHANG Lai-Ying, et al
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58-64
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9
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Mycotoxin contamination and population exposure risk assessment of commercial popcorn from Hunan Province in 2024
LU Ping-Ping, et al
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65-73
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Special Topic: Functional Foods and Functional Components
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10
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Research progress on the inhibitory effects and mechanism of tea pigments on cancer cells
HUANG Xue-Jun, et al
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74-82
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11
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Research progress on oxidation preparation methods and biological activity of theaflavins
WANG Zhi-Yuan, et al
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83-93
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12
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Research progress on tea caffeine
FENG Wei, et al
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94-105
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13
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Research progress on the regulation of anthocyanidins metabolism in tea plant
ZHOU Hui, et al
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106-114
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14
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Research progress on microbial degradation of tannins and the application of tannase in food industry
DUAN Wen-Jing, et al
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115-122
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15
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Research advances in nutritional components and health functionality of plant-based meat products under the background of “dual carbon” and “healthy China”
GUO Li-Bin
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123-129
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16
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Preparation and characterization of gel from Chuzhou chrysanthemum polysaccharide CCPS-3-1
JI Wen-Ting, et al
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130-138
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Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products
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17
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Research progress on simultaneous determination of multiple drug residues in bean sprouts
HU Xiao, et al
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139-146
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18
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Research progress on flavor compounds and fermentation technology of sour bamboo shoots
LIN Li-Hua, et al
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147-153
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19
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Simultaneous determination of 70 kinds of pesticide residues in vegetable wastes by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry
DU Yuan-Fang, et al
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154-161
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20
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Traceability of Fragariaananassa Duch. origin based on stable isotope and elemental technology
YU Han-Bing, et al
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162-168
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21
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Determination of advanced glycation end products and 5-hydroxymethylfurfural in loquat fruit paste by high performance liquid chromatography-tandem mass spectrometry
HUANG Zi-Xin, et al
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169-175
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22
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Effects of in vitro digestion on antioxidant activity and α-glucosidase and α-amylase inhibitory activity of Flammulina velutipes powder
JI Zheng-Ye, et al
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176-183
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23
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Screening of main evaluation indexes and establishment of grading standards for pork quality in Shanghai
DENG Bo, et al
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184-194
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24
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Effects of preservatives on the flora structure of antimicrobial-resistant bacteria in Crassostrea gigas
GONG Yu-Jie, et al
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195-202
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25
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Determination of mercury content in grain by direct injection method for mercury measurement
DAI Guan-Ping, et al
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203-207
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Special Topic: Development and Detection of Health Foods
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26
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Study on the sleep improvement function of Phyllanthus emblica L. and Lyciumbarbarum L. compound in mice
ZHENG Hai-Yun, et al
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208-213
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27
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Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges
AN Ni, et al
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214-219
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28
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Protective effects of Panax notoginseng fibrous root extract on alcoholic liver disease in mice
ZHAI Ming-Hao, et al
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220-225
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Food Analysis and Detection
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29
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Research progress on the formation and inhibition measures of 5-hydroxymethylfurfural in baking foods
KE Yu-Jing
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226-234
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30
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Determination of 2 kinds of new carbadenafil analogue in tablet candies and solid beverages by high performance liquid chromatography
WU Wan-Qin, et al
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235-240
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31
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Isolation and identification of contaminating molds in spoiled oyster sauce
XU Yao, et al
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241-248
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32
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Effects of low glycemic index corns tarch addition on quality and in vitro starch digestibility of biscuite
HUANG Yan-Li, et al
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249-257
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33
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Isolation, identification and traceability research of Aspergillus flavus in Hunan characteristic chili sauce
HE Yan, et al
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258-264
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34
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Simultaneous determination of 23 kinds of perfluorinated and polyfluoroalkyl subtances in freshwater fishes by ultra performance liquid chromatography-tandem mass spectrometry
YANG Xue-Li, et al
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265-275
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35
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Study on the influencing factors and quality control of accuracy of sulfur dioxide detection in preserved fruits
KANG Mao-Yue, et al
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276-282
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36
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Effects of aging time on the volatile flavor components of soy sauce using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry
HUANG Bing-Yu, et al
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283-292
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37
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Optimization of formula and processing technology of braised pork
GUO Shuang-Shuang, et al
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293-302
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38
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Determination of residual levels of gamithromycin in raw milk by high performance liquid chromatography-tandem mass spectrometry
LI Mo, et al
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303-308
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39
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Optimization of the formulation for chicken cod and vegetable patties by response surface analysis
FENG Ya-Xing, et al
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309-316
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