The removal of pesticide residues from pakchoi (Brassica rape L. ssp. chinensis) by ultrasonic treatment-Reference-Cited by-同舟云学术

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The removal of pesticide residues from pakchoi (Brassica rape L. ssp. chinensis) by ultrasonic treatment

Published:2019-01 Issue: Volume:95 Page:176-180
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhu Yuchen^ORCID,Zhang Ting,Xu Duoxia,Wang Shaojia,Yuan Yingmao,He Shudong^ORCID,Cao Yanping^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Beijing

Beijing Postdoctoral Science Foundation

Open Foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health

Construction of Service Capability of Scientific and Technological Innovation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference21 articles.

1. Environmental fate and effects of chlorothalonil: A Canadian perspective;Caux;Critical Reviews in Environmental Science and Technology,1996

2. Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications;Cengiz;Food Chemistry,2018

3. Pesticide residue removal from vegetables by ozonation;Chen;Journal of Food Engineering,2013

4. Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption;Claeys;Food Control,2011

5. Dissipation kinetics and residues of florasulam and tribenuron-methyl in wheat ecosystem;Dong;Chemosphere,2015

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3. Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies;Sustainable Food Technology;2024

4. Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of Chinese bayberry;Ultrasonics Sonochemistry;2023-12

5. Removal of pesticides from fresh-cut Chinese cabbage (Brassica rapa var. chinensis L.) by sequential multi-frequency ultrasound cleaning treatments;Food and Humanity;2023-12

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