[{"name":"食品分析与检测","count":4160,"id":1},{"name":"Food Analysis and Detection","count":3600,"id":2},{"name":"食品安全监管","count":922,"id":3},{"name":"Food Safety Supervision and Management","count":699,"id":4},{"name":"食品营养及功能性食品","count":497,"id":5},{"name":"学术评论与快讯","count":492,"id":6},{"name":"Food Nutrition and Functional Food","count":344,"id":7},{"name":"本期专题:功能食品与营养活性物质","count":236,"id":8},{"name":"本期专题:食品安全风险评估与风险监测","count":228,"id":9},{"name":"食品化学与营养","count":225,"id":10},{"name":"食品加工与工艺","count":198,"id":11},{"name":"Food Chemistry and Nutrition","count":193,"id":12},{"name":"Food Processing and Technology","count":184,"id":13},{"name":"本期专题:农兽药残留研究与检测","count":171,"id":14},{"name":"本期专题:现代分析仪器在食品检测中的应用","count":164,"id":15},{"name":"本期专题:食品安全快速检测技术","count":164,"id":16},{"name":"Special Topic: Food Safety Risk Assessment and Risk Monitoring","count":155,"id":17},{"name":"广告·书评","count":149,"id":18},{"name":"Food Safety and Management","count":146,"id":19},{"name":"本期专题:食源性致病微生物","count":127,"id":20},{"name":"Food Nutrition and Functional Foods","count":123,"id":21},{"name":"Highlight","count":118,"id":22},{"name":"本期重点","count":118,"id":23},{"name":"本期专题:茶学研究","count":117,"id":24},{"name":"食品分析与检侧","count":112,"id":25},{"name":"本期专题:动物性食品质量与安全","count":109,"id":26},{"name":"本期专题:食品化学与营养","count":98,"id":27},{"name":"Special Topic: Functional Food and Nutritional Active Substances","count":97,"id":28},{"name":"食品质量与安全管理","count":97,"id":29},{"name":"Special Topic: Quality and Safety of Animal Food","count":90,"id":30},{"name":"Special Topic: Tea Science Research","count":88,"id":31},{"name":"Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food","count":80,"id":32},{"name":"Special Topic: Application of Modern Analytical Instruments in Food Inspection","count":80,"id":33},{"name":"本期重点:广东省食品检验所食品检验检测研究专题","count":74,"id":34},{"name":"本期专题:水产品加工与检测分析","count":71,"id":35},{"name":"本期专题:水产品加工与质量安全","count":71,"id":36},{"name":"Special Topic: Rapid Detection Technology for Food Safety","count":68,"id":37},{"name":"Highlight:National Institutes for Food and Drug Control","count":66,"id":38},{"name":"专题:食品中有毒有害物质分析与监测","count":66,"id":39},{"name":"本期重点:中国食品药品检定研究院","count":66,"id":40},{"name":"Special Topic: Food safety Risk Assessment and Risk Monitoring","count":65,"id":41},{"name":"本期专题:果蔬加工与质量安全控制","count":64,"id":42},{"name":"食品贮运与保鲜","count":62,"id":43},{"name":"Special Topic: Food Chemistry and Nutrition","count":61,"id":44},{"name":"Special Topic: Process and Detection Analysis of Aquatic Products","count":58,"id":45},{"name":"Special Topic:Analysis and Monitoring of Toxic and Harmful Substances in Food","count":53,"id":46},{"name":"Special Topic:Rapid Detection Techniques of Food Safety","count":52,"id":47},{"name":"本期专题:食品微生物质量控制技术","count":52,"id":48},{"name":"Special Topic: Food Preservation and Storage","count":50,"id":49},{"name":"Special Topic: Research and detection of pesticide and veterinary drug residue","count":50,"id":50},{"name":"Highlight: Research Papers on Food Inspection and Testing by Guangdong Institute of Food Inspection","count":49,"id":51},{"name":"Highlight: Yunnan Center for Disease Control and Prevention","count":49,"id":52},{"name":"本期重点:云南省疾病预防控制中心","count":49,"id":53},{"name":"本期专题:果蔬加工贮藏与质量安全","count":45,"id":54},{"name":"本期专题:肉制品加工与质量安全","count":45,"id":55},{"name":"Special Topic:Rapid Detection Technology for Food Safety","count":43,"id":56},{"name":"Special Topic: Application of Modern Analytical Instruments in Food","count":42,"id":57},{"name":"本期专题: 动物性食品质量与安全","count":42,"id":58},{"name":"本期专题:食品分析样品前处理方法研究","count":42,"id":59},{"name":"Special Topic: Food Nutrition and Functional Food","count":41,"id":60},{"name":"Special Topic: Processing Quality and Safety of Aquatic Products","count":41,"id":61},{"name":"本期专题:水产品加工及质量安全","count":41,"id":62},{"name":"本期专题:粮油质量安全检测与分析","count":41,"id":63},{"name":"本期专题:食品中有毒有害物质分析与监测","count":40,"id":64},{"name":"本期专题:食品加工工艺优化及应用研究","count":40,"id":65},{"name":"Special Topic: Aquatic Product Processing and Quality Safety","count":39,"id":66},{"name":"Special Topic: Study on Food Chemical Risk and Safety Control","count":38,"id":67},{"name":"Special Topic:Research and detection of pesticide and veterinary drug residue","count":38,"id":68},{"name":"本期专题:发酵技术在食品中的应用","count":38,"id":69},{"name":"本期专题:食品化学性风险及安全控制研究","count":38,"id":70},{"name":"本期专题:食品风味分析与感官评价","count":37,"id":71},{"name":"Special Topic: Foodborne Pathogenic Microorganism","count":36,"id":72},{"name":"本期专题:食物过敏与食品过敏原","count":36,"id":73},{"name":"Special Topic: Analysis of Pesticide, Veterinary Drug and Heavy Metal Residues","count":35,"id":74},{"name":"本期专题:农药、兽药以及重金属残留分析","count":35,"id":75},{"name":"Special Topic: Food Contact Materials","count":34,"id":76},{"name":"本期专题:食品接触材料","count":34,"id":77},{"name":"Special Topic: Food Flavor Analysis and Sensory Evaluation","count":33,"id":78},{"name":"本期专题:食品保鲜与贮藏","count":33,"id":79},{"name":"Special Topic: Food Microbiological Quality Control Technology","count":32,"id":80},{"name":"Special Topic: Quality Control in Food Laboratory and Reference Materials","count":32,"id":81},{"name":"Special Topic: Research and Detection of Pesticide and Veterinary Drug Residue","count":32,"id":82},{"name":"本期专题:食品实验室质量控制与标准物质","count":32,"id":83},{"name":"本期专题:食品污染物的防控","count":32,"id":84},{"name":"本期重点:第二届食品质量与安全学术研讨会会议论文","count":32,"id":85},{"name":"Special Topic: Animal food quality and safety","count":31,"id":86},{"name":"本期专题:功能性食品与功能性成分","count":31,"id":87},{"name":"本期重点:技术创新护航食品安全--山东出入境检验检疫局专题","count":31,"id":88},{"name":"本期重点:技术创新护航食品安全--深圳出入境检验检疫局专题","count":31,"id":89},{"name":"Special Topic:Foodborne Pathogenic Microorganism","count":30,"id":90},{"name":"Special Topic:Quality and Safety of Animal Food","count":30,"id":91},{"name":"学术评论","count":30,"id":92},{"name":"Special Topic:Food Quality Analysis and Evaluation","count":29,"id":93},{"name":"本期专题:食品中的天然活性物质研究","count":29,"id":94},{"name":"本期专题:食品快速检测技术及智能装备","count":29,"id":95},{"name":"本期重点:食品掺假与食物中毒","count":29,"id":96},{"name":"Special Topic:Food-borne Pathogenic Microorganisms","count":28,"id":97},{"name":"专题:食品品质分析与评价","count":28,"id":98},{"name":"广告ꞏ书评","count":28,"id":99},{"name":"本期重点:功能性食品研究","count":28,"id":100},{"name":"Special Topic: Prevention and Control of Food Contaminants","count":27,"id":101},{"name":"Special Topic:Food Safety Risk Assessment and Risk Monitoring","count":27,"id":102},{"name":"本期专题:粮油加工与质量安全","count":27,"id":103},{"name":"本期专题:食品中有毒有害物质分析与监侧","count":27,"id":104},{"name":"本期专题:食品无损检测技术","count":27,"id":105},{"name":"本期专题:食品风味化学与感官评价","count":27,"id":106},{"name":"Highlight: Jilin Institute for Food Control","count":26,"id":107},{"name":"Special Topic:Tea Science Research","count":26,"id":108},{"name":"本期重点:农产品保健成分及采后质量与安全控制","count":26,"id":109},{"name":"本期重点:吉林省食品检验所","count":26,"id":110},{"name":"本期重点:技术创新护航食品安全--辽宁出入境检验检疫局专题","count":26,"id":111},{"name":"Highlight: Research Papers on Food Inspection and Testing by Guangdong Institute for Food Inspection","count":25,"id":112},{"name":"Special Topic: Application of Fermentation Technology in Food","count":25,"id":113},{"name":"Special Topic: Inspection and Analysis of Quality and Safety of Grain and Oil","count":25,"id":114},{"name":"Special Topic:Food Microbiological Quality Control Technology","count":25,"id":115},{"name":"本期专题:功能性食品研究","count":25,"id":116},{"name":"本期专题:透明工厂,透明品质--汤臣倍健检测技术专题","count":25,"id":117},{"name":"本期专题:食物过敏与食品致敏原","count":25,"id":118},{"name":"Food Quality and Safety Management","count":24,"id":119},{"name":"Food Storage, Transportation and Preservation","count":24,"id":120},{"name":"Highlight: Special Topic of Inspection Technology Research of By-Health Co., Ltd Inspection Department","count":24,"id":121},{"name":"Highlight: Technical Innovation for Food Safety Assurance——Shandong Entry–Exit Inspection and Quarantine Bureau","count":24,"id":122},{"name":"Research Paper","count":24,"id":123},{"name":"本期专题:乳制品加工与质量控制","count":24,"id":124},{"name":"本期专题:保健食品的研发与检测","count":24,"id":125},{"name":"本期专题:水产品精深加工及水产安全","count":24,"id":126},{"name":"本期专题:食品真实性与溯源","count":24,"id":127},{"name":"本期重点:技术创新护航食品安全——山东出入境检验检疫局专题","count":24,"id":128},{"name":"本期重点:汤臣倍健股份有限公司检验部检验技术研究专题","count":24,"id":129},{"name":"Highlight:Detection Technology of Hazardous Substa","count":23,"id":130},{"name":"Special Topic: Research and Decetion of Pesticide and Veterinary Drug Residue","count":23,"id":131},{"name":"Special Topic:Aquatic Product Processing and Quality Safety","count":23,"id":132},{"name":"Special Topic:Functional Food and Nutritional Active Substances","count":23,"id":133},{"name":"Special Topic:Functional Food and Nutritive Active Substance","count":23,"id":134},{"name":"本期专题:食品及食品接触材料有害物质检测技术","count":23,"id":135},{"name":"本期专题:食品营养与安全","count":23,"id":136},{"name":"本期专题:食品风味研究","count":23,"id":137},{"name":"本期重点:河北省疾病预防控制中心食品安全检测研究专题","count":23,"id":138},{"name":"Highlight: Shandong Institute for Food and Drug Control","count":22,"id":139},{"name":"Highlight: The 4th International Conference Papers on Food Quality and Safety Conference","count":22,"id":140},{"name":"Highlight:The 7th Conference Papers on Food Quality and Safety Conference","count":22,"id":141},{"name":"Special Topic: Detection and Prevention and Control of Biotoxins in Food","count":22,"id":142},{"name":"Special Topic: Food Rapid Detection Technology and","count":22,"id":143},{"name":"Special Topic: Meat Processing and Quality Safety","count":22,"id":144},{"name":"Special Topic: Research Papers on Pretreatment Methods for Food Analysis Samples","count":22,"id":145},{"name":"Special Topic:Chemical Risk of Food","count":22,"id":146},{"name":"专栏:第七届食品质量与安全学术研讨会会议论文","count":22,"id":147},{"name":"本期专题:肉品加工与质量安全","count":22,"id":148},{"name":"本期专题:食品的化学性风险","count":22,"id":149},{"name":"本期专题：鲜切果蔬","count":22,"id":150},{"name":"本期重点:北京市理化分析测试中心专题","count":22,"id":151},{"name":"本期重点:山东省食品药品检验研究院","count":22,"id":152},{"name":"本期重点:第四届食品质量与安全学术研讨会会议论文","count":22,"id":153},{"name":"Special Topic: Functional Food and Nutritionally Active Substances","count":21,"id":154},{"name":"Special Topic: National Key Research and Development Program of China: Research and Development of Key Technology in Food Safety","count":21,"id":155},{"name":"Special Topic:Food Allergy and Food Allergens","count":21,"id":156},{"name":"本期专题:国家重点研发计划“食品安全关键技术研发”专题","count":21,"id":157},{"name":"本期重点:农畜产品无损检测","count":21,"id":158},{"name":"本期重点:北京农产品质量安全学会专题","count":21,"id":159},{"name":"Special Topic: Fruit and Vegetable Processing and Quality Safety Control","count":20,"id":160},{"name":"Special Topic: Grain and Oil Processing and Quality Safety","count":20,"id":161},{"name":"Special Topic:Processing and Testing of Agricultural and Sideline Products","count":20,"id":162},{"name":"Special Topic:Research and Detcetion of Pesticide and Veterinary Drug Residue","count":20,"id":163},{"name":"本期专题:农副产品加工与检测分析","count":20,"id":164},{"name":"本期重点:水产品质量与安全控制研究","count":20,"id":165},{"name":"本期重点:食品的化学安全","count":20,"id":166},{"name":"Highlight:Shannxi Food and Drug Rapid Detection Public Service Platform","count":19,"id":167},{"name":"Special Topic: Functional Food and Nutritive Active Substance","count":19,"id":168},{"name":"Special Topic: Functional Foods and Functional Components","count":19,"id":169},{"name":"Special Topic: Processing and Quality Control of Dairy Products","count":19,"id":170},{"name":"Special Topic: Research of Food Flavor","count":19,"id":171},{"name":"Special Topic:Application of Modern Analysis Instrument in Food Detection","count":19,"id":172},{"name":"Special Topic:Functional Foods and Functional Components","count":19,"id":173},{"name":"专题:食品安全风险评估与风险监测","count":19,"id":174},{"name":"专题:食源性致病菌检测与防控","count":19,"id":175},{"name":"本期专题:食品生物技术","count":19,"id":176},{"name":"本期专题:食品绿色加工","count":19,"id":177},{"name":"本期专题：茶学研究","count":19,"id":178},{"name":"本期重点:持久性有机污染物研究","count":19,"id":179},{"name":"本期重点:携手雀巢科研 护航食品安全","count":19,"id":180},{"name":"本期重点:水产品质量安全控制","count":19,"id":181},{"name":"本期重点:陕西省食品药品快速检测公共服务平台专题","count":19,"id":182},{"name":"Special Topic: Research on Functional Food and Functional Components","count":18,"id":183},{"name":"Special Topic:Functional Foods and Nutritional Active Substances","count":18,"id":184},{"name":"Special Topic:Research and Detection of Pesticide and Veterinary Drug Residue","count":18,"id":185},{"name":"专题:水产品加工与质量安全","count":18,"id":186},{"name":"本期专题:农产品综合利用及质量安全","count":18,"id":187},{"name":"本期专题:功能性食品与功能性成分研究","count":18,"id":188},{"name":"本期重点:农兽药残留研究","count":18,"id":189},{"name":"本期重点:技术创新护航食品安全--北京出入境检验检疫局专题","count":18,"id":190},{"name":"本期重点:食品/农产品加工全程质量安全控制","count":18,"id":191},{"name":"本期重点：样品前处理研究","count":18,"id":192},{"name":"Highlight: Hebei Provincial Center for Disease Control and Prevention","count":17,"id":193},{"name":"Highlight: Special topic for the 2nd Jingjinji Youth Forum on Agro-Products Quality and Safety","count":17,"id":194},{"name":"Highlight:Technical Innovation for Food Safety Ass","count":17,"id":195},{"name":"Special Topic:2018 Symposium on Quality and Safety Control Technology Innovation and Standardization of Food and Packaging Materials","count":17,"id":196},{"name":"本期专题:2018年食品及包装材料质量安全控制技术创新与标准化学术研讨会","count":17,"id":197},{"name":"本期专题:食品保鲜与储藏","count":17,"id":198},{"name":"本期重点:创新检测技术,服务食品安全--北京市理化分析测试中心专题","count":17,"id":199},{"name":"本期重点:河北省疾病预防控制中心","count":17,"id":200}]
