Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Luo, Baozhang"'
Autor:
YANG Jingjin, YUAN Weijia, CAI Hua, XU Biyao, LUO Baozhang, QIN Luxin, SONG Xia, QIU Danping, ZHANG Nan, LIU Hong, XU Yili
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 7, Pp 864-870 (2024)
ObjectiveTo provide references for the formulation and revision of corresponding food standards and further improvement of China’s national food safety standard system， the implementation of national food safety standards for oils and fats was un
Externí odkaz:
https://doaj.org/article/9bed1ef0e37947d581d479e70857695a
Autor:
CAI Hua, LUO Baozhang, QIN Luxin, QIU Danping, YANG Jingjin, SONG Xia, XU Biyao, ZHU Zhenni, LIU Hong, WU Chunfeng
Publikováno v:
Shanghai yufang yixue, Vol 36, Iss 3, Pp 224-229 (2024)
ObjectiveTo conduct comprehensive assessment of internal and external cadmium exposure and health risks for Shanghai residents.MethodsCadmium levels in food samples were calculated by employing two dietary exposure assessment methods， total diet st
Externí odkaz:
https://doaj.org/article/e5395a6d18164e2b9d8e69dbac8a1b88
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 35, Iss 10, Pp 1491-1498 (2023)
ObjectiveThe aim of this study was to determine the content of trans fatty acids （TFAs） in common foods sold in Shanghai and the consumption of these foods， and to assess the dietary intake of TFAs and its potential health risks among residents
Externí odkaz:
https://doaj.org/article/c1063af1547840a1a6c5ea1464f1acd1
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 5, Pp 990-996 (2022)
ObjectiveTo investigate the contamination and drug-resistant distribution of Salmonella in poultry meat in Shanghai and conduct a quantitative risk assessment.MethodsAccording to the method of microbiological risk assessment， the risk assessment of
Externí odkaz:
https://doaj.org/article/9b7f695ef26f4d34b18c95f6da8e60b0
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 4, Pp 767-772 (2022)
ObjectiveTo verify the potential food safety hazards and provide a scientific basis for risk assessment， risk management and food safety standards formulation of ready-to-eat （RTE） food in Shanghai.MethodsFrom 2016 to 2020， 10 521 food sample
Externí odkaz:
https://doaj.org/article/648ee8b07bb940a2a79df3e603272921
Autor:
Wang, Yuanping, Dong, Xiaolian, Han, Minghui, Yang, Zichen, Wang, Yi, Qian, Lu, Huang, Min, Luo, Baozhang, Wang, Hexing, Chen, Yue, Jiang, Qingwu
Publikováno v:
In Journal of Hazardous Materials 15 October 2022 440
Publikováno v:
Shanghai yufang yixue, Vol 34, Iss 5, Pp 417-424 (2022)
ObjectiveTo provide basic data of daily dietary intake from various food categories as well as in different regions， seasons， genders， and age groups in Shanghai residents aged 15 and over.MethodsMultistage stratified proportional probability s
Externí odkaz:
https://doaj.org/article/91e543de0ec848bbb231f37c703f09e4
Autor:
Liu, Jikai1 (AUTHOR), Luo, Baozhang2 (AUTHOR), Zhou, Yijing3 (AUTHOR), Ma, Xiaochen4 (AUTHOR), Liang, Junhua5 (AUTHOR), Sang, Xianglai6 (AUTHOR), Lyu, Le7 (AUTHOR), Chen, Wen8 (AUTHOR), Fu, Pengyu9 (AUTHOR), Liu, Hong2 (AUTHOR), Zhen, Shiqi3 (AUTHOR), Wang, Chao4 (AUTHOR), Wu, Yangbo4 (AUTHOR), Huang, Qiong5 (AUTHOR), Liang, Xiaocheng6 (AUTHOR), Bai, Guangda7 (AUTHOR), Lan, Zhen8 (AUTHOR), Zhang, Shufang9 (AUTHOR), Wu, Yongning1 (AUTHOR), Li, Ning1 (AUTHOR) lining@cfsa.net.cn
Publikováno v:
BMC Public Health. 5/8/2023, Vol. 23 Issue 1, p1-12. 12p. 3 Charts, 2 Graphs, 1 Map.
Publikováno v:
In Food Science and Human Wellness December 2017 6(4):176-186
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