1002-6630
2016 Issue 24
Optimization of Preparation of Calcium-Chelated Cod Bone Gelatin Peptide and Its Stability in Simulated Gastrointestinal System
ZHANG Kai;HOU Hu;PENG Zhe;ZHANG Zhaohui;ZHAO Xue;LI Bafang;College of Food Science and Engineering;Ocean University of China;
ZHANG Kai;HOU Hu;PENG Zhe;ZHANG Zhaohui;ZHAO Xue;LI Bafang;College of Food Science and Engineering;Ocean University of China;
..............page:1-7
Optimization of Production of Grass Carp Surimi with Added Potato Starch by Ultra-High Pressure Processing Using Response Surface Analysis
MA Haijian;SHI Wenzheng;WANG Zhihe;College of Food Science and Technology;Shanghai Ocean University;
MA Haijian;SHI Wenzheng;WANG Zhihe;College of Food Science and Technology;Shanghai Ocean University;
..............page:8-15
Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure
JIA Ying;HU Zhihe;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
JIA Ying;HU Zhihe;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:16-20
Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film
SUN Haitao;SHAO Xinru;JIANG Ruiping;WANG Shuang;ZHANG Dongjie;MA Zhongsu;College of Food Science and Engineering;Jilin University;Changbai Mountain Edible Plant Resources Development Engineering Center;Tonghua Normal University;College of Food Science;Heilongjiang Bayi Agricultural University;
SUN Haitao;SHAO Xinru;JIANG Ruiping;WANG Shuang;ZHANG Dongjie;MA Zhongsu;College of Food Science and Engineering;Jilin University;Changbai Mountain Edible Plant Resources Development Engineering Center;Tonghua Normal University;College of Food Science;Heilongjiang Bayi Agricultural University;
..............page:21-28
Drying Behavior and Optimization of Vacuum Drying Parameters of Okras (Abelmoschus esculentus (L.) Moench)
LIU Wenchao;DUAN Xu;REN Guangyue;XU Yajing;PANG Yuqi;TAO Zhenxiang;College of Food and Bioengineering;Henan University of Science and Technology;
LIU Wenchao;DUAN Xu;REN Guangyue;XU Yajing;PANG Yuqi;TAO Zhenxiang;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:29-39
Optimization of Preparation of Furfural from Xylose Catalyzed by High Temperature Liquid Water (HTLW) Using Response Surface Methodology
ZHAO Wei;ZHOU Jinkun;LIU Tingting;WANG Dawei;College of Food Science and Engineering;Jilin Agricultural University;
ZHAO Wei;ZHOU Jinkun;LIU Tingting;WANG Dawei;College of Food Science and Engineering;Jilin Agricultural University;
..............page:40-46
Processing Optimization and Pasting Properties of Extruded Cereal Grains with Added Cordyceps militaris
PEI Fei;ZHONG Lei;YANG Wenjian;FANG Yong;TANG Xiaozhi;ZHAO Liyan;YANG Fangmei;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;
PEI Fei;ZHONG Lei;YANG Wenjian;FANG Yong;TANG Xiaozhi;ZHAO Liyan;YANG Fangmei;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;
..............page:47-54
Optimization of Browning Inhibition of Rosa roxburghii Tratt. Juice by Glucose Oxidase Using Response Surface Methodology
XU Peizhen;LUO Yu;LIN Zi;MENG Man;DING Zhuhong;Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province;School of Liquor and Food Engineering;Guizhou University;
XU Peizhen;LUO Yu;LIN Zi;MENG Man;DING Zhuhong;Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province;School of Liquor and Food Engineering;Guizhou University;
..............page:55-60
Optimization of Sulfation Conditions and Infrared Spectroscopy Analysis of Nostoc flagelliforme Exopolydsaccharide
GUO Jinying;ZHU Beiru;REN Guoyan;WU Ying;WANG Ping;CUI Guoting;LI Zhengjun;College of Food and Bioengineering;Henan University of Science and Technology;
GUO Jinying;ZHU Beiru;REN Guoyan;WU Ying;WANG Ping;CUI Guoting;LI Zhengjun;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:61-67
Optimization of Ultrasonic-Assisted β-Cyclodextrin Inclusion Complexation for Purifying α-Linolenic Acid from Sacha Inchi Oil
SUN Yajun;WANG Liang;YAN Qiumin;LEI Bin;HU Zhongping;YE Guoguo;LUO Ling;QU Tingqi;Engineering and Technology College;Hubei University of Technology;Hubei Collaborative Innovation Center for Industrial Fermentation;Oilcrops Research Institute;Chinese Academy of Agricultural Sciences;
SUN Yajun;WANG Liang;YAN Qiumin;LEI Bin;HU Zhongping;YE Guoguo;LUO Ling;QU Tingqi;Engineering and Technology College;Hubei University of Technology;Hubei Collaborative Innovation Center for Industrial Fermentation;Oilcrops Research Institute;Chinese Academy of Agricultural Sciences;
..............page:68-73
Response Surface Optimization of Ultrasonic-Assisted Extraction and HPCPC Purification of Amygdalin from Bitter Apricot Kernel Meal (Prunus armeniaca)
Lü Zhenzhen;JIAO Zhonggao;LIU Jiechao;LIU Hui;ZHANG Chunling;YANG Wenbo;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
Lü Zhenzhen;JIAO Zhonggao;LIU Jiechao;LIU Hui;ZHANG Chunling;YANG Wenbo;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
..............page:74-80
Drying Optimization of Loquat Fruit Based on Analysis of Antioxidant Activity
WANG Jintao;LU Zhoumin;CHEN Xianshuang;ZHANG Han;College of Forestry;Northwest A&F University;
WANG Jintao;LU Zhoumin;CHEN Xianshuang;ZHANG Han;College of Forestry;Northwest A&F University;
..............page:81-86
Analysis of Volatile Compounds in Fermented Grains of Chinese Gujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O
SUN Jinyuan;GONG Lili;LIU Guoying;LI Hehe;SUN Xiaotao;HUANG Mingquan;ZHENG Fuping;SUN Baoguo;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Anhui Gujing Group Co.Ltd.;
SUN Jinyuan;GONG Lili;LIU Guoying;LI Hehe;SUN Xiaotao;HUANG Mingquan;ZHENG Fuping;SUN Baoguo;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Anhui Gujing Group Co.Ltd.;
..............page:87-93
Analysis of Aroma Components of Five Different Cooked Grains Used for Chinese Liquor Production by GC-O-MS
WU Youru;LIU Shiyu;FAN Xiaolu;YANG Jiwei;JIANG Wei;WANG Deliang;LI Nan;College of Life Science and Technology;Guangxi University;China National Research Institute of Food and Fermentation Industries;International Joint Research Center of Quality and Safety of Alcoholic Beverages;
WU Youru;LIU Shiyu;FAN Xiaolu;YANG Jiwei;JIANG Wei;WANG Deliang;LI Nan;College of Life Science and Technology;Guangxi University;China National Research Institute of Food and Fermentation Industries;International Joint Research Center of Quality and Safety of Alcoholic Beverages;
..............page:94-98
Comparison of Taste Compounds and Taste Characteristics of Shiitake Mushroom Soup and Enzymatic Hydrolysate
ZHAO Jing;DING Qi;SUN Ying;ZHANG Yuyu;SUN Baoguo;CHEN Haitao;Beijing Advanced Innovation Center For Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
ZHAO Jing;DING Qi;SUN Ying;ZHANG Yuyu;SUN Baoguo;CHEN Haitao;Beijing Advanced Innovation Center For Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:99-104
Analysis of Nutrient Contents in Loach Roe and Fatty Acid Composition of Loach Roe Oil
ZHENG Jie;YANG Lulu;GAO Jianzhong;JI Xu;Lü Xiaoyan;LI Yaoshang;YU Siyu;Institute for New Rural Development;Tianjin University of Science & Technology;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Tianjin Hongteng Aquatic Science & Technology Development Co.Ltd.;
ZHENG Jie;YANG Lulu;GAO Jianzhong;JI Xu;Lü Xiaoyan;LI Yaoshang;YU Siyu;Institute for New Rural Development;Tianjin University of Science & Technology;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Tianjin Hongteng Aquatic Science & Technology Development Co.Ltd.;
..............page:105-110
Analysis of Flavor Components in Fenghuang Dancong Oolong Teas Using HS-SPME-GC-MS
SHI Jingfang;CHEN Dong;HUANG Wenjie;CHEN Zhuang;WU Hualing;ZHANG Wenhu;BEI Jinlong;YAN Shijuan;Agro-biological Gene Research Center;Guangdong Academy of Agricultural Sciences;Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization;Tea Research Institute;Guangdong Academy of Agricultural Sciences;
SHI Jingfang;CHEN Dong;HUANG Wenjie;CHEN Zhuang;WU Hualing;ZHANG Wenhu;BEI Jinlong;YAN Shijuan;Agro-biological Gene Research Center;Guangdong Academy of Agricultural Sciences;Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization;Tea Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:111-117
Analysis of Volatile Compounds in Developing Leaves of “Bashanhong” Toona sinensis
ZHU Yongqing;LI Ke;YUAN Huaiyu;XU Rui;LI Huajia;Institute of Agro-products Processing Science and Technology;Sichuan Academy of Agricultural Sciences;
ZHU Yongqing;LI Ke;YUAN Huaiyu;XU Rui;LI Huajia;Institute of Agro-products Processing Science and Technology;Sichuan Academy of Agricultural Sciences;
..............page:118-123
Chemical Composition and Nutritional Evaluation of Xerocomus spadiceus from Linzhi City of Tibet
MA Changzhong;LUO Zhang;GU Xuedong;College of Food Science;Tibet Agricultural and Animal Husbandry College;
MA Changzhong;LUO Zhang;GU Xuedong;College of Food Science;Tibet Agricultural and Animal Husbandry College;
..............page:124-129
Analysis of Volatile Components of Potato from Different Habitats by Electronic Nose and GC-MS
WU Yan;ZHOU Jun;MING Tinghong;TANG Shasha;BU Huiqing;CHEN Yanting;JIANG Jiachun;TIAN Weifen;SU Xiurong;School of Marine Sciences;Ningbo University;
WU Yan;ZHOU Jun;MING Tinghong;TANG Shasha;BU Huiqing;CHEN Yanting;JIANG Jiachun;TIAN Weifen;SU Xiurong;School of Marine Sciences;Ningbo University;
..............page:130-136
Microbial Flora Analysis of Oyster: A Comparison between Traditional Plate Culture Method and High Throughput Sequencing
CAO Rong;ZHANG Jing;MENG Huihui;ZHAO Ling;LIU Qi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Wenzhou Academy of Agricultural Sciences;
CAO Rong;ZHANG Jing;MENG Huihui;ZHAO Ling;LIU Qi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Wenzhou Academy of Agricultural Sciences;
..............page:137-141
Evaluation of Fat Oxidation in Cantonese Sausage during Processing and Storage Using an Electronic Nose and Artificial Neural Network
GU Xinzhe;WU Zhenchuan;LIU Ruiyu;YIN Tao;HE Shuwen;TU Kang;PAN Leiqing;Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality Safety Control;College of Food Science and Technology;Nanjing Agricultural University;
GU Xinzhe;WU Zhenchuan;LIU Ruiyu;YIN Tao;HE Shuwen;TU Kang;PAN Leiqing;Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality Safety Control;College of Food Science and Technology;Nanjing Agricultural University;
..............page:142-148
Establishment of PMA-LAMP Method for Rapid Detection of Staphylococcus aureus with Sublethal Injury
CAO Xiao;ZHAO Lichao;YANG Cuiqi;GU Lihui;OUYANG Guangyu;CHEN Jin;CHEN Sikai;TAN Qiwen;WANG Li;College of Food Science;South China Agricultural University;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;
CAO Xiao;ZHAO Lichao;YANG Cuiqi;GU Lihui;OUYANG Guangyu;CHEN Jin;CHEN Sikai;TAN Qiwen;WANG Li;College of Food Science;South China Agricultural University;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;
..............page:149-155
Validation of a QuEChERS-based Gas Chromatography-Mass Spectrometry Method for Analysis of 14 Phthalate Esters in Barley with Focus on Matrix Effects
DONG Wei;GUO Kai;LI Hehe;SUN Baoguo;SUN Xiaotao;ZHENG Fuping;SUN Jinyuan;HUANG Mingquan;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;School of Food and Chemical Engineering;Beijing Technology and Business University;
DONG Wei;GUO Kai;LI Hehe;SUN Baoguo;SUN Xiaotao;ZHENG Fuping;SUN Jinyuan;HUANG Mingquan;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:156-163
Determination of T-2 and HT-2 Toxins in Three Aquatic Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry
WANG Xiaobo;SHI Qi;WANG Yaling;LIAO Jianmeng;LIU Yang;WU Yishan;GAO Ping;LI Jianrong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;Zhanjiang Institute of Supervision & Test on Quality & Measure;National Marine Products Quality Supervision & Inspection Center;Zhanjiang Food and Drug Administration;Liaoning Key Laboratory of Food Safety;Bohai University;
WANG Xiaobo;SHI Qi;WANG Yaling;LIAO Jianmeng;LIU Yang;WU Yishan;GAO Ping;LI Jianrong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;Zhanjiang Institute of Supervision & Test on Quality & Measure;National Marine Products Quality Supervision & Inspection Center;Zhanjiang Food and Drug Administration;Liaoning Key Laboratory of Food Safety;Bohai University;
..............page:164-169
Development and Application of a Real-Time Loop-Mediated Isothermal Amplification Assay for Rapid Detection of Salmonella enterica ser. Enteritis Retrieved from Chicken
WANG Jin;LIN Liping;GAO Yanyan;WU Guoping;Key Laboratory for Agricultural Products Processing and Quality Control of Nanchang City;School of Food Science and Engineering;Jiangxi Agricultural University;
WANG Jin;LIN Liping;GAO Yanyan;WU Guoping;Key Laboratory for Agricultural Products Processing and Quality Control of Nanchang City;School of Food Science and Engineering;Jiangxi Agricultural University;
..............page:170-174
Characterization of Multiple Elements in Edible Mushroom Oil by Inductively Coupled Plasma Mass Spectrometry
NIE Xidu;FU Liang;School of Materials and Chemistry Engineering;Hunan Institute of Technology;School of Chemistry and Chemical Engineering;Yangtze Normal University;
NIE Xidu;FU Liang;School of Materials and Chemistry Engineering;Hunan Institute of Technology;School of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:175-179
Rapid Detection of Five Common Ethyl Esters in Liquor Using On-line Mass Spectrometry
ZHANG Yan;GAO Wei;TAN Guobin;MAI Zebin;Guangzhou Hexin Instrument Co.Ltd.;Institute of Mass Specctrometer and Atmospheric Environment;Jinan University;Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution;
ZHANG Yan;GAO Wei;TAN Guobin;MAI Zebin;Guangzhou Hexin Instrument Co.Ltd.;Institute of Mass Specctrometer and Atmospheric Environment;Jinan University;Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution;
..............page:180-184
Quantitative Analysis of Cholesterol in Fresh Beef Based on Medium-Wavelength NIR Spectroscopy
WANG Hui;TIAN Hanyou;ZHANG Shunliang;LIU Fei;LI Wencai;ZOU Hao;LI Jiapeng;CHEN Wenhua;QIAO Xiaoling;Beijing Key Laboratory of Meat Processing Technology;China Meat Research Center;Beijing Academy of Food Sciences;
WANG Hui;TIAN Hanyou;ZHANG Shunliang;LIU Fei;LI Wencai;ZOU Hao;LI Jiapeng;CHEN Wenhua;QIAO Xiaoling;Beijing Key Laboratory of Meat Processing Technology;China Meat Research Center;Beijing Academy of Food Sciences;
..............page:185-189
Determination of Phthalate Esters in Pastry by Isotope Dilution Gas Chromatography-Tandem Mass Spectrometry
LU Junwen;LI Rong;YANG Fang;HUANG Zhiqiang;CHEN Lisi;HUANG Siyun;Zhongshan Entry-Exit Inspection and Quarantine Bureau;Hunan Academy of Inspection and Quarantine;
LU Junwen;LI Rong;YANG Fang;HUANG Zhiqiang;CHEN Lisi;HUANG Siyun;Zhongshan Entry-Exit Inspection and Quarantine Bureau;Hunan Academy of Inspection and Quarantine;
..............page:190-196
Rapid Detection of Aflatoxin M1 by Ternary Supramolecular System-Based Fluorescence Enhancement
MA Liang;ZHANG Yuhao;JIANG Tao;SU Min;TU Chunrong;College of Food Science;Southwest University;
MA Liang;ZHANG Yuhao;JIANG Tao;SU Min;TU Chunrong;College of Food Science;Southwest University;
..............page:197-202
Screening and Risk Assessment of Organic Pollutants in Edible Oils
TIAN Wen;PEI Fei;WEN Liang;WANG Jie;HU Antuo;YANG Wenjian;FANG Yong;CHEN Meijun;CHEN Yu;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;Shenzhen Enter-Exit Inspection and Quarantine Bureau;
TIAN Wen;PEI Fei;WEN Liang;WANG Jie;HU Antuo;YANG Wenjian;FANG Yong;CHEN Meijun;CHEN Yu;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;Shenzhen Enter-Exit Inspection and Quarantine Bureau;
..............page:203-208
Determination of Transfer Rates of Di-(2-ethylhexyl) phthalate during Tea Brewing by Gas ChromatographyTandem Mass Spectrometry with Isotope Simulation Technique
LIU Pingxiang;CHEN Hongping;GAO Guanwei;ZHANG Minglu;WANG Guoqing;LIU Xin;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;Tea Quality and Safety and Risk Assessment;Ministry of Agriculture;
LIU Pingxiang;CHEN Hongping;GAO Guanwei;ZHANG Minglu;WANG Guoqing;LIU Xin;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;Tea Quality and Safety and Risk Assessment;Ministry of Agriculture;
..............page:209-215
Arsenic Speciation Analysis of Lentinus edodes by Ultrasonic-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry
XU Jiajia;FENG Xin;TANG Jing;HU Qiuhui;ZHAO Liyan;College of Food Science and Technology;Nanjing Agricultural University;
XU Jiajia;FENG Xin;TANG Jing;HU Qiuhui;ZHAO Liyan;College of Food Science and Technology;Nanjing Agricultural University;
..............page:216-221
Simultaneous Determination of Hexachlorocyclohexanes, Dichlorodiphenyltrichloroethanes and Indicator Polychlorinated Biphenyls in Eggs and Egg Products by Double Depuration-Gas Chromatography
XU Renjie;CAI Chunping;DING Liping;LIN Jiaqing;CHEN Liye;FANG Ting;CHEN Jinquan;College of Food Science;Fujian Agriculture and Forestry University;Fujian Entry-Exit Inspection and Quarantine Bureau Technology Center;Fuqing Entry-Exit Inspection and Quarantine Bureau Technology Center;
XU Renjie;CAI Chunping;DING Liping;LIN Jiaqing;CHEN Liye;FANG Ting;CHEN Jinquan;College of Food Science;Fujian Agriculture and Forestry University;Fujian Entry-Exit Inspection and Quarantine Bureau Technology Center;Fuqing Entry-Exit Inspection and Quarantine Bureau Technology Center;
..............page:222-227
Recognition Model for Evaluating the Quality of Silver Carp Dried Using Heat Pump Dryer Based on Electronic Nose
YUAN Li;SUN Chuchu;JI Xiu;LIU Weimin;GAO Ruichang;School of Food and Biological Engineering;Jiangsu University;
YUAN Li;SUN Chuchu;JI Xiu;LIU Weimin;GAO Ruichang;School of Food and Biological Engineering;Jiangsu University;
..............page:228-232
Development of a Test Kit for Rapid Detection of Enterobacter sakazakii Contamination in Milk Powder
SONG Chunmei;ZHU Zhenghui;LI Jianwu;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
SONG Chunmei;ZHU Zhenghui;LI Jianwu;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:233-238
Determination of 86 Pesticide Residues in Jasmine Tea by Dispersive Solid-Phase Extraction Combined with Gas Chromatography-Tandem Mass Spectrometry
CHU Nengming;MENG Xia;KANG Yueqiong;TANG Siyu;YANG Junying;Chongqing Academy of Agricultural Sciences;Supervise and Test Center for Quality and Safety of Agricultural Products of Ministry of Agriculture;
CHU Nengming;MENG Xia;KANG Yueqiong;TANG Siyu;YANG Junying;Chongqing Academy of Agricultural Sciences;Supervise and Test Center for Quality and Safety of Agricultural Products of Ministry of Agriculture;
..............page:239-246
Fast Determination of Bongkrekic Acid in Foods Using Mixed-Mode Weak Anion Exchange Solid Phase Extraction Coupled with High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD)
LI Hongyan;JIN Yanfei;HUANG Haizhi;WENG Chenhui;HU Yuxia;Zhejiang Institute of Quality Inspection Science;School of Food Science and Biotechnology;Zhejiang Gongshang University;Lin’an Products Quality Inspection Center;
LI Hongyan;JIN Yanfei;HUANG Haizhi;WENG Chenhui;HU Yuxia;Zhejiang Institute of Quality Inspection Science;School of Food Science and Biotechnology;Zhejiang Gongshang University;Lin’an Products Quality Inspection Center;
..............page:247-251
Determination of Eugenol in Fish and Farming Water by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHAO Donghao;WANG Qiang;WANG Xufeng;LI Zhiguang;KE Changliang;LI Liudong;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Laboratory of Quality and Safety Risky Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Fishery Environment and Aquatic Products Quality Inspection and Testing Center;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
ZHAO Donghao;WANG Qiang;WANG Xufeng;LI Zhiguang;KE Changliang;LI Liudong;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Laboratory of Quality and Safety Risky Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Fishery Environment and Aquatic Products Quality Inspection and Testing Center;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:252-256
Determination of Methyl-3-quinoxaline-2-carboxylic Acid in Fish and Shrimp Samples by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry with Immunoaffinity Column Cleanup
LI Peipei;ZHANG Xiaojun;YAN Zhongyong;CHEN Si;LUN Lili;GAO Xuehui;LIU Wenjing;Marine Fisheries Research Institute of Zhejiang;Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province;Jiangsu Meizheng Biotechnology Co.Ltd.;School of Food Science and Pharmaceutics;Zhejiang Ocean University;
LI Peipei;ZHANG Xiaojun;YAN Zhongyong;CHEN Si;LUN Lili;GAO Xuehui;LIU Wenjing;Marine Fisheries Research Institute of Zhejiang;Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province;Jiangsu Meizheng Biotechnology Co.Ltd.;School of Food Science and Pharmaceutics;Zhejiang Ocean University;
..............page:257-261
Mechanisms of Membrane Lipid Metabolism in Citrus Fruit at Low Ripening Stage in Response to Oleocellosis
XU Jiani;CAO Qi;DENG Lili;YAO Shixiang;WANG Weihao;ZENG Kaifang;College of Food Science;Southwest University;
XU Jiani;CAO Qi;DENG Lili;YAO Shixiang;WANG Weihao;ZENG Kaifang;College of Food Science;Southwest University;
..............page:262-270
Detection of Microfloral Changes in Salmon during Cold Chain Storage and Transport at 4℃ by PCR-DGGE and Phenotypic Analysis
ZHANG Xinlin;XIE Jing;QIAN Yunfang;LIU Yongji;ZENG Danni;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
ZHANG Xinlin;XIE Jing;QIAN Yunfang;LIU Yongji;ZENG Danni;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:271-277
Effect of Nano-Packaging on Enzyme Activities and Chemical Components of Rice Stored in High Temperature and Humidity Environment
LI Li;XIE Junqi;SHI You;YANG Wenjian;PEI Fei;CAO Chongjiang;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance & Economics;
LI Li;XIE Junqi;SHI You;YANG Wenjian;PEI Fei;CAO Chongjiang;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance & Economics;
..............page:278-284
Effects of Hot Air Pretreatment on Physiological and Biochemical Properties of Fresh-Cut Agaricus bisporus during Cold Storage
LI Shunfeng;LI Jing;WANG Anjian;WEI Shuxin;TIAN Guangrui;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
LI Shunfeng;LI Jing;WANG Anjian;WEI Shuxin;TIAN Guangrui;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
..............page:285-291
Effects of 1-MCP and Tebuconazole Treatments on Disease and Quality of “Qingcui” Plum Fruits during Storage
FAN Xianfang;ZHANG Jie;YAO Shixiang;DENG Lili;WANG Weihao;ZENG Kaifang;College of Food Science;Southwest University;
FAN Xianfang;ZHANG Jie;YAO Shixiang;DENG Lili;WANG Weihao;ZENG Kaifang;College of Food Science;Southwest University;
..............page:292-298
Effect of NaCl on the Functional Properties of Frozen Whole Egg during Frozen Storage
WU Yinzi;ZHAO Ying;LI Yinnan;CHI Yujie;College of Food Science;Northeast Agricultural University;
WU Yinzi;ZHAO Ying;LI Yinnan;CHI Yujie;College of Food Science;Northeast Agricultural University;
..............page:299-305
Nano-SiO2 Modified PVDC Coating Preserves the Quality of Salted Duck Eggs
WANG Fang;YAN Wenjing;LIANG Yanwen;ZHAO Jianying;ZHANG Jianhao;National Center of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;Changshu Yihao Food Packaging Materials Technology Company;
WANG Fang;YAN Wenjing;LIANG Yanwen;ZHAO Jianying;ZHANG Jianhao;National Center of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;Changshu Yihao Food Packaging Materials Technology Company;
..............page:306-312
6-Benzylaminopurine Alleviates the Senescence of Fresh-Cut Broccoli through Inhibiting the Production of Ethylene
LIU Hongyan;HU Huali;LUO Shufen;ZHANG Leigang;XIAO Lixia;LI Pengxia;School of Tourism and Culinary Science;Yangzhou University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
LIU Hongyan;HU Huali;LUO Shufen;ZHANG Leigang;XIAO Lixia;LI Pengxia;School of Tourism and Culinary Science;Yangzhou University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:313-321
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