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2022 Vol.13 No. 4
Special Topic: Functional Food and Nutritional Active Substances
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1
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Research progress of flavonoids in tea flower
SHENG Ji-Ping, et al
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1019-1026
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2
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Research progress on functional components and bioactivities of propolis
GE Yi-Qing, et al
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1027-1035
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3
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Research progress in the fabrication and application of emulsion gels
DIAO Xiao-Qin, et al
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1036-1043
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4
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Research progress on interaction between bioactive peptides and gut microbiota
CHEN Xin-Ai, et al
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1044-1049
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5
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Isolation, purification, antioxidant activity exploration and infrared characterization of acidic polysaccharide from Xinjiang Brassica rapa L.
LI Ya-Tong, et al
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1050-1057
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6
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Study on incorporation of ethyl maltol complex with high amylose corn starch
ZHAO Xiao-Dong, et al
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1058-1064
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7
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Determination of the content and composition of Lycium barbarum polysaccharides by microwave digestion-ion chromatography
XIE Dong-Mei, et al
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1065-1072
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8
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Development of compound polysaccharide drink of Acanthopanax trifoliatus and Cyclocarya paliurus and its anti-oxidation and hypoglycemic effects in vitro
LI Dong-Mei, et al
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1073-1081
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9
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Effects of Dendrobium officinale polysaccharides on lumen-associated microbiota in high fat diet-fed mice
HUANG Li-Li, et al
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1082-1088
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Food Analysis and Detection
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10
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Research progress of enzymatic modification on the composition and biological effects of dietary fiber
ZHANG Shuai, et al
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1089-1098
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11
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Research progress on quality evaluation indexes of aquatic products during fresh-keeping and storage
LI Na, et al
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1099-1105
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12
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Comparison of water quality indexes and microbial community structure characteristics of self-contained water sources in different regions of north and south China
LIN Kai-Zong, et al
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1106-1113
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13
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Detection of 212 kinds of pesticide residues in Laurus nobilis by automatic QuEChERS combined with liquid chromatography-tandem mass spectrometry
HU Bin, et al
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1114-1122
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14
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Analysis of bacterial community composition and diversity in raw milk from different sources using single molecule real time sequencing
LIANG Li-Jiao, et al
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1123-1131
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15
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Simultaneous determination of 22 kinds of perfluorinated alkyl substances in aquatic products by ultra performance liquid chromatography-tandem mass spectrometry
WANG Zhi, et al
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1132-1140
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16
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Determination of 32 kinds of antibiotic residues in fish intestinal content by high performance liquid chromatography-tandem mass spectrometry
DING Qi, et al
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1141-1149
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17
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Determination of resveratrol and resveratrol glucoside in health food by liquid chromatography-mass spectrometry
XU Hui-Jing, et al
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1150-1155
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18
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Determination of 8 kinds of fluorescent whitening agents in commercial rice by matrix synchronous dispersive liquid-liquid microextraction combined with high performance liquid chromatography-tandem mass spectrometry
ZHANG Shui-Feng, et al
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1156-1163
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19
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Determination of 5 kinds of antioxidants in edible vegetable oils by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry
WANG Feng-Li, et al
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1164-1169
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20
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Screening and characterization of bacteriocin against food pathogenic bacteria
XU Yu-Min, et al
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1170-1175
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21
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Correlation and path analysis of fruit quality and mineral element content of ‘Furongli’ from 10 kinds of different origins in Fujian
ZHOU Dan-Rong, et al
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1176-1184
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22
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Simultaneous determination of 13 kinds of elements in Phaseolus vulgaris in Guizhou Province by inductively coupled plasma mass spectrometry
HAN Shi-Ming, et al
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1185-1192
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23
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Research progress of near infrared spectroscopy in tea analysis based on knowledge mapping
SU Dan, et al
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1193-1200
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24
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Rapid determination of 40 kinds of alkaloids in botanical medicated wines by high performance liquid chromatography-tandem mass spectrometry
CAI Zhi-Bin, et al
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1201-1209
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25
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Study on the detection method and limit of peroxide value in infant supplementary nutrition package and instant soybean powder
QIU Xiao-Feng, et al
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1210-1215
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Food Processing and Technology
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26
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Optimization of new ice-coating technology for frozen Penaeus vannamei
WU Tian-Xin, et al
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1216-1223
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27
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Optimization of different extraction processes of crude polysaccharide from Patinopecten yessoensis adductor and comparison of its chemical properties and antioxidant activity
WEI Wan-Lu, et al
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1224-1231
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28
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Optimization of extraction technology of Gracilariopsis lemaneiformis protein and preparation of blood pressure lowering components
SHEN Jia-Sen, et al
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1232-1239
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29
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Optimization of enzymatic hydrolysis of High Fischer Ratio Peptide from goat milk
KANG Peng, et al
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1240-1248
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30
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Effects of Chinese leek seed meal extract on physicochemical properties and digestion of Chinese leek seed oil microcapsule in vitro
SUN Jie, et al
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1249-1255
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31
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Optimization of extraction technology of polyphenols from leaves of Lindera aggregata and its antibacterial effect against Staphylococcus aureus
SHEN Wei, et al
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1256-1263
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32
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Study on the formula of Lentinus edodes flavor low sodium salt and its intelligent sensory analysis
WANG Jiao-Ling, et al
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1264-1270
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33
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Optimization of formula of kidney bean and coconut short biscuit by response surface methodology
MENG Qing, et al
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1271-1278
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Food Safety Supervision and Management
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34
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Value, dilemma and breakthrough of public participation in food safety governance in China
WANG Yi, et al
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1279-1285
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35
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Research progress on the detection of common mycotoxins in fruits and vegetables
LAI Wen-Shan, et al
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1286-1293
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36
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Evaluation of vanillic acid on the growth characteristics of Alicyclobacillus and ultraviolet radiation control efficiencies
BAI Miao, et al
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1294-1300
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37
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Inhibitory effects of ε-polylysine on Penicillium citrinum and Alternaria alternata inoculated on fresh cherry
WANG Xiao-Jia, et al
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1301-1309
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38
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Analysis of metallic elements in Schisandra chinensis and assessment of dietary risk
WANG Qi, et al
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1310-1317
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39
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Spatial variability and pollution valuation of heavy metal concentration in crops in Ankang area, Anhui Province
LIU Ji-Rui, et al
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1318-1326
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40
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Study on residue elimination rule of enrofloxacin in different tissues of Yugan black-bone fowl
ZHAO Lin, et al
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1327-1333
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41
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Effect of lipid peroxides on the allergenicity of peanut allergen
QU Xin, et al
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1334-1340
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