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2025 Vol.16 No.6
Special Topic: Application of Fermentation Technology in Food
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1
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Optimization of fermentation condition for controlling the production of biogenic amines of Enterococcus faecium
SU Li-Ya, et al
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1-9
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2
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Genomic analysis of high temperature resistant Bacillus amyloliticus BA-DES4
WEN Dong-Zhuo, et al
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10-16
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3
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Process optimization of fermented Capsicum annuum L. inoculated with lactic acid bacteria and its quality analysis
MA Wen-Yi, et al
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17-25
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4
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Study on the uric acid-lowering effects of postbiotic powder in hyperuricemia
WANG Ao, et al
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26-33
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Special Topic: Food Safety Risk Assessment and Risk Monitoring
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5
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Pollution characteristics and risk assessment of organophosphate flame retardants in soil and nuts of Carya illinoensis production areas from Anhui Province
SUN Wei-Min, et al
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34-44
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6
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Dietary exposure risk assessment of chlorpyrifos in vegetables and fruits in residents in Shanghai from 2014 to 2023
WANG Chen-Cheng, et al
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45-51
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7
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Contamination level and dietary exposure assessment of glycidyl esters in edible vegetable oils sold in Shanghai
YU Sheng-Hao, et al
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52-58
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8
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Comparison of the mold counting effects between potato dextrose agar and rose Bengal agar culture medium
LU Zheng, et al
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59-65
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9
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Risk assessment of heavy metal content and dietary intake of agricultural products in a region of the North China Plain
WANG Yi-Ming, et al
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66-75
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10
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Assessment of the health risks from dietary exposure to lead in Guangzhou in 2023
SONG Shao-Fang, et al
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76-82
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11
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Analysis of lead, cadmium, arsenic and chromium pollution and health risk assessment of Triticum aestivum L. exposure in Anhui Province in 2023
CHEN Yuan-Yuan, et al
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83-90
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12
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Study on the contamination status of foodborne pathogenic microorganisms in Baotou City from 2016 to 2023
YUN Qing-Ru, et al
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91-98
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Special Topic: Research and Detection of Pesticide and Veterinary Drug Residue
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13
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Research progress on cumulative dietary risk assessment of pesticide residues
LIU Shu-Tian, et al
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99-105
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14
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Determination of 24 kinds of β-blockers in eggs by ultra performance liquid chromatography-tandem mass spectrometry
LI Zhuo, et al
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106-113
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15
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Determination of 146 kinds of pesticide residues in animal derived food by enhanced matrix removal-lipid dispersion solid phase extraction purification coupled with gas chromatography-tandem mass spectrometry
YANG Zhi-Min, et al
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114-121
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16
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Simultaneous determination of 9 kinds of components in Andrographis paniculata by one-point multi-component method based on ultra performance liquid chromatography-tandem mass spectrometry
CHEN Shao-Hua, et al
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122-131
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17
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Determination of 20 kinds of macrolides and lincomasides residues in mutton by ultra performance liquid chromatography-tandem mass spectrometry method
CHEN Ying, et al
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132-140
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18
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Determination of 7 kinds of pesticide residues in Cucumis sativus L. and Malus pumila Mill. by QuEChERS-liquid chromatography-tandem mass spectrometry and risk assessment
LIU Yao-Nan, et al
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141-150
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Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products
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19
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Research progress on extraction technology and biological activity of Cyperue esculentust L. oil
FU Yao, et al
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151-160
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20
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Preparation process optimization and structural characterization of low methoxy pectin-lentinan gel beads
BAO Jia-Xin, et al
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161-169
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21
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Optimization of extraction process and study on antioxidant activity of Chaenomeles sinensis polyphenols
BAI Yu-Ying, et al
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170-176
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22
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Main quality analysis and comprehensive evaluation of rice resources in Liaoning
CHEN Yi-Cen, et al
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177-182
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23
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Development of artificial hypoglycemic rice from edible leaf grass and its inhibitory activity on α-glucosidase
JIN Jing-Hong, et al
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183-189
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Special Topic: Development and Detection of Health Foods
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24
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Nutrient characteristics of Tricholoma matsutake from different production regions in China and current situation of food exploitation
LI He-Yang, et al
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190-198
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25
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Development and shelf-life prediction of Dioscorea polystachya probiotic beverage
LUO Kang-Jing, et al
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199-207
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26
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Identification of vitamin A and unsaturated fatty acid in natural cod liver oil based on a new method
HU Li-Wei, et al
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208-215
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27
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Screening and quantitative detection of 8 kinds of anthraquinone aglycones in weight-loss foods by ultra performance liquid chromatography-quadrupole ion trap tandem mass spectrometry
HUANG Yuan, et al
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216-223
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Special Topic: Application of Enzyme Technology in Food Engineering
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28
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Application of immobilized enzyme technology in food mycotoxin removal
YANG Xi-Yu, et al
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224-231
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29
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Induced expression and enzymatic properties of recombinant bacterial laccase degrading sulfadiazine
WANG Jing-Han, et al
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232-238
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30
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Evaluation of total antioxidant capacity of wild edible mushrooms in Yangzhou based on nano silver modified manganous oxide nanozyme
CHEN Feng, et al
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239-246
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Food Analysis and Detection
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31
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Application of fat substitutes in modern food research
LIN Shun-Shun, et al
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247-253
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32
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Nutritional quality analysis and evaluation of Weiying watermelon
XU Cun-Fa, et al
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254-260
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33
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Genomic characteristics analysis of a multidrug-resistant foodborne Listeria monocytogenes strain
FANG Xiao-Li, et al
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261-265
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34
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Analysis of aroma component characteristics in Changshan-huyou scented tea by solid phase microextraction-gas chromatography-tandem mass spectrometry
ZHANG Hui-Jing, et al
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266-274
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35
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Metabolite composition analysis of leaves and stems of Platycodon grandiflorus based on ultra performance liquid chromatography-Quadrupole/Orbitrap high-resolution mass spectrometry
BI Chang-An, et al
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275-283
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36
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Application of adenosine triphosphate bioluminescence method in the microbial detection of chilled meat
ZHANG Yan-Zhen, et al
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284-289
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37
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Quantitative determination of chlorophyll content in vegetables by convergence chromatography
CHEN Shan-Qiao, et al
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290-297
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38
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Identification of characteristic components and authenticity evaluation of Citrus reticulata Blanco honey
WANG Yue, et al
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298-308
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39
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Analysis of pathogenic characteristics of Vibrio parahaemolyticus isolated in the markets and catering of Yangzhou in 2023
DU Mei-Ling, et al
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309-315
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40
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Correlation analysis between taste quality and physicochemical indexes of 22 kinds of preserved mustards on the market
YUAN Qiu-Song, et al
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316-322
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