出版物资源库

玛氏全球食品安全中心采用前沿方法进行协作性及原创性研究，并通过科学出版物和学术活动分享研究成果。欢迎在此获取我们的研究论文、报告、书籍等。

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食品控制

利用快速蒸发电离质谱和统计学相结合的创新方法实时鉴别可可脂真伪

作者: Yuwei Chang, Li Yan Chan, Fanzhou Kong, Guangtao Zhang, Hong Peng

11/10/2021

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食品科学杂志

4-羟基苯甲酸丁酯对肉骨粉中大肠杆菌O157:H7和鼠伤寒沙门氏菌在热致死中的增强作用

作者: Qiao Ding, Chongtao Ge, Robert C. Baker, Robert L. Buchanan, Rohan V. Tikekar

09/09/2021

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npj. Science of Food

多元素分析结合机器学习技术用于产地溯源：一项关于中国地理认证大米的研究

作者: Fei Xu, Fanzhou Kong, Hong Peng, Shuofei Dong, Weiyu Gao, Guangtao Zhang

07/13/2021

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Food Additives & Contaminants: Part A

一种简单、灵敏及准确地检测未加工及加工食品材料中花生浓度的液质联用方法及其与酶联免疫法的比较

作者: Yuwei Chang, Hong Peng, Guangtao Zhang

06/07/2021

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npj. Science of Food

使用深度鸟枪测序法通过监测微生物组来评估食品的安全和质量

作者: K. Beck, N. Haiminen, D. Chambliss, S. Edlund, M. Kunitomi, B. C. Huang, N. Kong, B. Ganesan, R. Baker, P. Markwell, B. Kawas, M. Davis, R. Prill, H. Krishnareddy, E. Seabolt, C. Marlowe, S. Pierre, A. Quintanar, L. Parida, G. Dubois, J. Kaufman, and B. W

04/12/2021

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Journal of Food Protection

对羟基苯甲酸丁酯对食源性病菌在温和加热致死中的协同作用

作者: Zhujun Gao, Qiao Ding, Chongtao Ge, Robert C. Baker, Rohan. V. Tikekar and Robert. L. Buchanan

04/12/2021

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International Journal of Food Microbiology

纳米孔测序技术在肠道沙门氏菌Choleraesuis var. Kunzendorf 和Orion var. 15+, 34+鉴定中应用的评价

作者: Feng Xu, Chongtao Ge, Shaoting Li, Silin Tang, Xingwen Wu, Hao Luo, Xiangyu Deng, Guangtao Zhang, Abigail Stevenson, Robert C. Baker

03/16/2021

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Frontiers in Microbiology

评价基于多重纳米孔测序的沙门氏菌血清型预测方法

作者: Xingwen Wu, Hao Luo, Feng Xu, Chongtao Ge, Shaoting Li, Xiangyu Deng, Martin Wiedmann, Robert C. Baker, Abigail Stevenson, Guangtao Zhang and Silin Tang

03/12/2021

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Journal AOAC International

大米指纹图谱：利用两级检测方法监测和管理食品掺假

作者: Terence F McGrath, Maeve Shannon, Olivier P Chevallier, Ratnasekhar Ch, Fei Xu, Fanzhou Kong, Hong Peng, Ernest Teye, Selorm Akaba, DiWu, Libiao Wu, Qiang Cai, Le Nguyen Doan Duy, Le Van Viet Man, Sufyan Pandor, Arun P Kapil, Guangtao Zhang, Mary McBride,

03/10/2021

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