2020 Vol.11 No. 16

Highlight: Editorial Board Member Forum

Research progress in biomarker analysis and risk assessment of acrylamide exposure in vivo

WANG An-Li, et al

Highlight: Research Papers on Food Inspection and Testing by Guangdong Institute for Food Inspection

Research on food inspection and testing by Guangdong Institute of Food Inspection

Research progress on the detection and identification methods of Salmonella

DUAN Xing-Xing, et al

Research progress on ochratoxin A contamination in wine and its analytical methods

SHI Hong-Hui, et al

Comparison of rapid detection techniques of Salmonella in food

ZHONG Wei-Ye, et al

Analysis of agricultural food safety sampling mode based on rapid screening

CAI Ruo-Chun, et al

Research on determination of tin in food by inductively coupled plasma optical emission spectroscopy with microwave digestion

CAI Zhan-Fan, et al

Proficiency testing results analysis of determination of Pseudomonas aeruginosa in mineral water

WEI Yun, et al

Identification of whisky true and false using quality control chart of ultraviolet spectrum similarity

LI Pei-Jin, et al

Proficiency testing results and analysis of determination of bifenthrin and chlorpyrifos in tea

ZHENG Yue-Shan, et al

Comparison of the effects of different enrichment mediums on the growth of Listeria monocytogenes

SU Jia-Ni, et al

Determination of total acid in wine by continuous flow analysis

LI Xin-Xin, et al

Detection of 80 pesticide residues in cabbage by QuEChERS combined with gas chromatography triple quadrupole mass spectrometry

CHEN Si-Min, et al

Application of flavoring component analysis in liquor authenticity identification

CHEN Duo-Jie, et al

Uncertainty evaluation for the determination of chloramphenicol residue in pork by high performance liquid chromatography-tandem mass spectrometry

WEN Hai-Bin, et al

Comparative analysis of Salmonella on different brands of chromogenic medium

CHEN Yin-Yin, et al

Determination of 10 kinds of pesticides residues in vegetables by QuEChERS coupled with gas chromatography-mass spectrometry

LUO Xin-Yang, et al

Identification of odor compounds in soybean-flavor liquor by electronic nose, gas chromatography olfactometry and gas chromatography-mass spectrometry

SUN Wen-Jia, et al

Trace of geographical origin of wine by principal component analysis

XIONG Xin, et al

Coliform colony test and results analysis in food of laboratory internal comparison

CHEN Yue, et al

Comparison of plate counting method with paper slice method for detecting total bacterial count in food

WANG Xi, et al

Determination of iodine in salt by gas chromatography

HE Hai-Yin, et al

Investigation and analysis of storage temperature of refrigerated and frozen foods in food businesses of Guangdong province

LIU Peng-Zhan, et al

Comparison of 4 standard methods for determination of aloin by high performance liquid chromatography

CHEN Xing-Rong, et al

Application of control chart and multi-control methods in soybean powder proficiency testing

CHEN Ke, et al

Comparison of 2 detection methods for Vibrio parahaemolyticus

LUO Xin-Yi, et al

Special Topic: Meat Products Processing and Quality Safety

Research trends on the quality and safety of meat products

LIU Deng-Yong

Application of several legume proteins in meat products

YANG Xiu-Li, et al

Research progress of detection methods of estrogens in animal food

WANG Shen-Ling, et al

Safety risks and supervision suggestions of meat products in China

BEI Jun, et al

Research progress on quality of dried meat floss

LIU Xing-Yi, et al

Research progress of umami substances in food

YU Fang-Zhu, et al

Simultaneous determination of 3 kinds of β-agonist residues in pork by liquid chromatography-tandem mass spectrometry

YI Ke-Ke, et al

Key variables selection and models development based on near-infrared spectra for the multi-qualities in formula feedstuff for swine

WANG Kun, et al

Questionnaire survey on salt and sodium-reducing meat products and analysis of current research situation of low-sodium sausages

QIN Le-Rong, et al

Microbial contamination and risk analysis on the production and processing of low-temperature meat sausages in a food factory in Guangzhou from 2015 to 2017

ZENG Chun-Zi, et al

Determination of total sulfur in meats by ion chromatography

LI Li, et al

Analysis on the results of national supervision and sampling inspection of meat products in 2016-2019

ZHU Ping, et al

Process optimization and quality analysis of broiled chicken wings with lemongrass

YANG Kun, et al

Determination of the catecholamines residue in pork by ultra performance liquid chromatography-tandem mass spectrometry

HE Zhi-Xia

Special Topic: Application of Fermentation Technology in Food

Research status of biogenic amines from fermented foods

WANG Bo, et al

Study on the biological characteristics of bacteriocin production by mixed fermentation and optimization of culture conditions

XIAO Shan, et al

Construction of a strain bank of lactic acid bacteria separated from aquatic livestock in the Pearl river estuary and the high-throughput exploration of excellent strains

LI Jia-Sheng, et al

Optimization of multi-strain co-fermentation process for Douqing beverage

OU Hong-Yan, et al

Effects of different starters on the quality of fermented donkey milk yogurt during cold storage

GUO Li-Jun, et al

Comparative study on continuous subculture of market yogurt and traditional yogurt

GUO Li-Jun, et al

Optimization of processing technology for oat-rose sauce-yak yogurt crisp

LIANG Qi, et al

Detection and analysis of free amino acids during the cooking process of Hetian red grape juice

QIAO Tong-Tong, et al

Development of double-layer pudding with fruit vinegar yogurt

LIU Yi, et al

Food Analysis and Detection

Research progress on the detection methods of cyclamate in food

MO Yi-Qian, et al

Analysis of food safety supervision and sampling inspection in Chongqing during prevention and control of COVID-19 pandemic

ZHOU Shi-Yi, et al

Determination of benzene residual in edible vegetable oils by headspace gas chromatography-mass spectrometry

WANG Yu, et al

Simultaneous determination of 8 synthetic colorants in cooked meat by high performance liquid chromatography

LI Cong, et al

Research on calibration method of pesticide residue detector based on enzyme inhibition method

XU Jun-Bin, et al

Study on enhancing the quality of sweet potato powder by isomylase

SHI Bin, et al

Rapid determination of N-dimethyl nitrosamine in beer by salt-assisted dispersible liquid-liquid microextraction combined with gas chromatography-tandem mass spectrometry

LIU Shan, et al

Study on the effect of Matricaria chamomilla extract on blood pressure in treating NG-Nitro-L-arginine hypertension rats and its mechanism

LUO Jing-Jing, et al

Optimization of extraction process of polysaccharide from Diaphragma juglandis Fructus by response surface method

YANG Fei, et al

Determination of benzo(a)pyrene in marine products by accelerated solvent extraction and ultra performance liquid chromatography with fluorescence detection

ZENG Chu-Ying, et al

Determination of non-protein nitrogen in milk powder by four protein precipitants

QI Ya-Qiao, et al

Comparative study on rapid detection of somatic cells in raw milk

WANG Dan, et al

Optimization of determination of natamycin in Mozzarella cheese

LIU Mei-Xia, et al

Determination of 5 heavy metals in aloe, ginseng, Schisandra chinensis and gentian by inductively coupled plasma mass spectrometry

YU Li, et al

Evaluation and acceptance of concentrators used in food inspection and testing

CHENG Jia, et al

Study on the effect of natural tea alkaloid on the body function of athletes

MA Bin

Effect of content changes of bone glue and xanthan gum on mechanical properties of disposable vegetable fiber degradable tableware

LIU Jia-Liang, et al

Rapid screening analysis of veterinary drug residue in aquatic products in agricultural trading market

SONG An-Hua, et al

Determination of 5 opium poppy husk alkaloids in medicinal liquor by high performance liquid chromatography-tandem mass spectrometry

CHEN Min-Min, et al

Determination and health risk assessment of lead in bulk liquor

ZI Ming-Yang

Evaluation of the uncertainty in the determination of arsenic in bittern perfume by atomic fluorescence spectrometry

WU Jian-Wei, et al