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2025 Vol.16 No.10
Highlight: The 9th Academic Conference Papers on Food Quality, Safety and Intelligent Testing
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1
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Sensory changes of camel meat at different temperatures and the establishment and validation of a shelf-life model based on sensory differences
ZHENG Zeng-Tuo, et al
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1-10
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2
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Effects of different packaging ways on the storage quality of chilled chicken
MA Li-Na, et al
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11-18
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3
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Antioxidant properties and fatty acid content of walnut oil from different matrices based on gas chromatogra phy-mass spectrometry analysis
YAN Wen-Fang, et al
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19-27
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4
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Determination of dehydroepiandrosterone content in health foods by liquid chromatography
GUO Qiao-Zhen, et al
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28-34
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5
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Optimization of the fermentation process of pine pollen rice wine based on entropy weight technique for order preference by similarity to an ideal solution method and response surface methodology
WANG Yan-Hua, et al
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35-42
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Special Topic: Research of Food Flavor
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6
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Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose
WANG Yu-Xiang, et al
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43-50
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7
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Bibliometric comparative analysis of the studies on the Chili peppers, Sichuan peppers and their key pungent components
HUANG Zi-Yi, et al
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51-60
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8
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Preparation of edible flavorings using Maillard reaction by combining acid keratin hydrolysate with caramelized feed solution
GUO Lei, et al
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61-71
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Special Topic: Food Safety Risk Assessment and Risk Monitoring
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9
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Research progress on detection methods and pollution levels of perfluoroalkyl and polyfluoroalkyl substances in animal-derived foods
LI Run, et al
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72-81
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10
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Contamination situations and exposure risks assessments of deoxynivalenol and its derivatives in grains and their products in Hebei Province from 2016 to 2023
REN Bei-Bei, et al
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82-88
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11
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Analysis and risk assessment of 3-chloropropanol ester, glycidyl ester and phthalate ester content in Camellia oleifera seed oil of Jiangxi Province
CHEN Wei-Ling, et al
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89-96
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12
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Analysis of integrative and conjugative elements composition in contaminated microorganisms of cooked poultry products by metagenomic sequencing
SONG Sheng, et al
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97-104
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13
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Concentration characteristics and health risk assessment of 8 kinds of heavy metals in Chishui insect tea
ZHOU Li-Qiang, et al
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105-111
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14
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Analysis of drug resistance and virulence genes of Campylobacter jejuni in Xuzhou City from 2023 to 2024
XU Yan-Ping, et al
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112-118
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Special Topic: Processing and Quality Safety of Aquatic Products
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15
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Detection and edible safety evaluation of 6 kinds of heavy metals in dorsal and abdominal muscles of Larimichthys crocea
LIANG Shan, et al
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119-125
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16
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Determination of fish sedatives and quinolones residues in freshwater fish and assessment of dietary exposure risk
LI Wen-Bo, et al
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126-133
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17
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Simultaneous determination of 16 kinds of anesthetics and metabolites residual amount in aquatic products by multi-plug filtration cleanup method combined with liquid chromatography-tandem mass spectrometry
WANG Feng-Li, et al
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134-142
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18
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Analysis and comparison of nutritional components in the body wall of Apostichopus japonicus under different breeding modes in Yantai
LIU Jia, et al
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143-150
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Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food
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19
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Overview of food thermal processing contaminants and the application of metabolomics in understanding their toxic mechanisms
HUANG Ying-Yu, et al
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151-164
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20
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Development of detecting method of mycotoxins in the food
HAO Wei, et al
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165-172
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21
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Identification of morpholine in morpholine fatty acid salt fruit wax by gas chromatography
LI Bei-Bei, et al
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173-178
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22
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Residue behavior and dietary risk assessment of oxine-copper in Prunus persica
LIU Wei, et al
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179-185
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23
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Enzyme-linked immunosorbent assay for detecting soybean agglutinin associated with kidney bean poisoning
CHEN Feng, et al
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186-191
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24
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Determination of melamine in milk powder based on differential pulse voltammetry
WANG Kun-Qi, et al
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192-197
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Food Analysis and Detection
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25
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Effects of 1-methylcyclopropene combined with phytic acid treatment on the storage quality of Lycopersicon esculentum Mill. fruits
XUE Tian-Xiao, et al
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198-205
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26
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Comparison of the bactericidal effects of different parallel techniques on Escherichia coli on the surface of Panax notoginseng fresh slices
LI Si-Yu, et al
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206-216
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27
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Development of grape quality evaluation system and identification of key characteristic quality indicators in Shanghai Region
SONG Yu-Ying, et al
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217-228
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28
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Analysis of metabolite differences in apple powder processing based on liquid chromatography-tandem mass spectrometry
SONG Juan, et al
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229-238
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29
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Screening of risk markers in pork storage process based on high resolution mass spectrometry combined with chemometrics
YANG Juan-Hua, et al
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239-246
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30
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Analysis of vitamin content monitoring results in 48 kinds of desserts in Gansu Province
WANG Yu-Xia, et al
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247-253
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31
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Identification of cereal allergens based on high-throughput sequencing technology
TANG Yu-Xin, et al
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254-261
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32
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Optimization and consistency study of starch content determination by 2 kinds of acid hydrolysis method
FENG Jia-Wen, et al
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262-271
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33
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Comparison of 3 kinds of identification methods for Staphylococcus aureus in dried fruits
HE Yuan, et al
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272-277
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34
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Analysis of national food safety supervision sampling results of edible oils, fats and their products from 2019 to 2023
TANG Yin, et al
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278-284
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35
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Comparative analysis of Triticum aestivum L. quality in Henan Province from 2020 to 2024
FU Feng, et al
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285-291
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Food Nutrition and Functional Foods
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36
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Enzymatic hydrolysis combined with ultrasonication extraction of Mori fructus polysaccharide and study on its antioxidant and hypoglycemic activities
ZHAO Xin-Lei, et al
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292-301
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37
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Study on the antioxidant activity and stability of peptides from the visceral of Todarodes pacificus
LIU Xiao-Fang, et al
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302-308
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38
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Evaluation on the nutritional value of amino acids in Dendrobium devonianum Paxt. from different sources in Yunnan Province
QIAO Yu, et al
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309-317
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40
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Efficacy of throat lozenge concentrate in bacterial inflammation resolution based on the Danio rerio model
WU Bai-Jian, et al
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318-324
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