Unveiling the Residual Characteristic, Processing, and Dietary Risk of Flonicamid and Acetamiprid in Sichuan Pepper Production: A Multisite Field Trial Research-Reference-Cited by-同舟云学术

Unveiling the Residual Characteristic, Processing, and Dietary Risk of Flonicamid and Acetamiprid in Sichuan Pepper Production: A Multisite Field Trial Research

Published:2024-08-13 Issue: Volume: Page:
ISSN:2692-1952
Container-title:ACS Agricultural Science & Technology
language:en
Short-container-title:ACS Agric. Sci. Technol.

Author:

Lin Hongfang¹,Yang Yuanping²^ORCID,Liu Siyu¹,Liu Lei¹,Li Zhixia¹,Li Hui¹,Guo Yongze¹,Zhang Yuting¹^ORCID

Affiliation:

1. Institute of Agro-product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300381, P.R. China

2. Center of Eco-environmental Monitoring and Scientific Research, Administration of Ecology and Environment of Haihe River Basin and Beihai Sea Area, Ministry of Ecology and Environment of the People’s Republic of China, Tianjin 300170, China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsagscitech.4c00191

Reference29 articles.

1. Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning algorithms

2. Rapid and Nondestructive Determination of origin, volatile oil, sanshoamides and crack rate in the ‘Sichuan Pepper’ Based on a Novel Portable Near Infrared Spectrometer

3. Determination of pesticide residues in chilli and Sichuan pepper by high performance liquid chromatography quadrupole time-of-flight mass spectrometry

4. Chemical profiles and screening of potential α-glucosidase inhibitors from Sichuan pepper using ultra-filtration combined with UHPLC-Q-TOF

5. The degradation and metabolism of chlorfluazuron and flonicamid in tea: A risk assessment from tea garden to cup