The Mechanism of Pectin-Mediated Thiamethoxam and Clothianidin Residues on Eggplant Peel and Enhanced Detection via Pectinase-Assisted Extraction
Year: 2025
Type: article
Language: en
Topic: Pesticide Residue Analysis and Safety
Authors and affiliations:
raw_author_name: Yulun Chen
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Linquan Wang
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Aying Wen
raw_affiliation_strings: College of Food and Bioengineering
Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
Xihua University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
College of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan Province, China
raw_author_name: Hang Yu
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Yahui Guo
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Yuliang Cheng
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Weirong Yao
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China
raw_author_name: Shaofeng Yuan
raw_affiliation_strings: Jiangnan University
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation
School of Food Science and Technology
State Key Laboratory of Food Science and Resources
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi 214122, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China