Residual behavior of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor.

Yellow rice wine (Huangjiu) is a traditional Chinese alcoholic beverage. However, there is a risk of pesticide residues in Huangjiu due to pesticide indiscriminate use. In this study, the residues of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor substances were studied.

Bioaccessibility and Intestinal Transport of Tebuconazole in Table Grape by Using In Vitro Digestion Models.

In this study, the effects of various digestive models, influencing factors and dietary supplements on the bioaccessibility of tebuconazole in table grapes were compared. The Caco-2 cell model was employed to reveal the transfer behavior of tebuconazole. The results indicated that digestion time is the main factor affecting bioaccessibility.

The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table.

Globally, honeysuckle is consumed as a food and administered as a medicinal agent. However, pesticide residues in honeysuckle limit its application and development of the honeysuckle industry, affecting food safety and endangering human health. Here, the degradation kinetics of 11 typical pesticides, including insecticides, fungicides, and an acaricide, in honeysuckle were investigated.

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components.