2022 Vol.13 No.9

Special Topic: Flavor Chemistry of Food

1

“Málà” flavor characteristics and correlations analysis with saltiness in spicy hotpot seasonings

ZHONG Kui, et al

2721-2727

2

Establishment of sensory descriptive vocabulary of spicy strip and the comparison of sensory characteristics

YUE Ying-Feng, et al

2728-2735

3

Analysis of the characteristic flavor components and flavor characteristics of the fermentation of Stropharia rugoso-annulata based on targeted metabolite assay

LI Wen, et al

2736-2744

4

Study on evolution of physicochemical properties and key aroma components in honey peach jam with lactic acid bacteria fermentation

HU Hang-Wei, et al

2745-2754

5

Accumulation law of volatile oil and the change of volatile components in Guanxi Citrus grandis flower in different growth stages

LI Shan-Shan, et al

2755-2762

Special Topic: Food Preservation and Storage

6

Effects of different storage containers on the quality of fermented Pu-erh tea

SHEM WON-JAE, et al

2763-2769

7

Detection of freshness and damage degree of Pyrus bretschneideri Rehd. based on electronic nose

REN Zi-Yan, et al

2770-2777

8

Effects of different transportation and fruit selection methods on postharvest quality of Vaccinium corymbosum

JIA Xiao-Yu, et al

2778-2786

9

Effects of additives on the gel properties of Sargassum fusiforme-surimi

SHI Pei-Ning, et al

2787-2793

10

Changes in total volatile basic nitrogen and biogenic amines in 4 kinds of marine products during refrigerated storage

SHAO Hong-Hong, et al

2794-2801

11

Effects of film packaging and preservative on Pyrus bretschneideri storage qualities and fruit browning under different cooling methods

HE Jin-Gang, et al

2802-2809

Food Analysis and Detection

12

Research progress on the analytical methods of ethephon residue in plant-derived foods

ZHOU Yi-Fan, et al

2810-2817

13

Effects of sulfated modification of fucoidan on its biological activity

LIU Yan, et al

2818-2824

14

Advance of the coccidiostat detection methods

HU Jing-Zhi, et al

2825-2833

15

Preparation of magnetic three-dimensional graphene nanocomposite and its application in the determination of organochlorine pesticides residues

YANG Bo, et al

2834-2839

16

Study on the efficient removal of chloramphenicol from water based on surface-imprinted polymer on aminated silica microspheres

LI Shu-Ning, et al

2840-2847

17

Identification and traceability of Bacillus in the environment by matrix-assisted laser desorption lionization-time of flight mass spectrometry

WU Li-Na, et al

2848-2854

18

Determination of 14 kinds of succinate dehydrogenase inhibitor fungicides in rice by QuEChERS-liquid chromatography-tandem mass spectrometry

LI Qiao-Lian, et al

2855-2863

19

Determination of lactoferrin in milk powder by colloidal gold colorimetry based on nucleic acid aptamer

JIANG Li-Hua, et al

2864-2870

20

Determination of matrine residues in vegetables and fruits by ultra performance liquid chromatography-tandem mass spectrometry

LIU Ying, et al

2871-2878

21

Effects of dietary fish oil on skeletal muscle oxygen consumption and exercise fatigue in exercise rats

YUAN Chao, et al

2879-2885

22

Research on quality component changes of tea resource based on different altitude ranges in Lushan

LI Chen, et al

2886-2891

23

Determination of soluble sugar content in Mangifera indica Linn. by 3,5-dinitrosalicylic acid colorimetry

LIU Cai-Hua, et al

2892-2900

24

Determination of turanose in honey by ion chromatography

CAI Xiao-Qin, et al

2901-2906

25

Determination of 49 kinds of illegally added chemical drugs in Chinese patent medicines and health foods by high performance liquid chromatography-tandem mass spectrometry

ZHOU Ya-Lan, et al

2907-2915

Food Processing and Technology

26

Research progress of deer-derived bioactive peptides

HE Gui-Xiang, et al

2916-2923

27

Research progress of Prunus mume Sieb. et Zucc. Beverage

HONGJia-Min, et al

2924-2931

28

Optimization of liquefaction process of germinated brown millet beverage

SONG Jia-Min, et al

2932-2939

29

Functional properties and emulsion stability of hydrolyzed rice bran protein

WU Bin, et al

2940-2946

30

Study on preparation and antioxidant activity of Tricholoma matsutake hydrolytic protein peptide

ZHOU Yu, et al

2947-2955

31

Effects of different packaging methods on the sensory qualities and physical and chemical properties of apple-flat peach leather

CHEN Xiao-Ling, et al

2956-2963

32

Effects of sodium alginate and its oligosaccharide on lipid metabolism and intestinal flora in mice

LU Rong-Hao, et al

2964-2971

33

Development of Lycium ruthenicum Murr. and R.Setate×R.Rugosa compound beverage and evaluation of its quality and antioxidant activity

YAN Shi-Fang, et al

2972-2980

34

Research on the extraction technology of acai berry proanthocyanidins and its anti-exercise fatigue activity

WANG Kai-Yin

2981-2988

Food Safety Supervision and Management

35

Methylmercury pollution characteristics of Procambarus clarkia cultured in ricefiled and its food safety risk assessment

QIN Dong-Li, et al

2989-2994

36

Study on contamination of Cronobacter spp. and biofilm formation ability of pathogenic Cronobacter sakazakii in cereal processed products and meat products

WANG Min, et al

2995-3003

37

Epidemic spread and drug resistance analysis of Staphylococcus aureus ST398-t571 type in swine slaughterhouse in Shaanxi

HAO Yong-Hang, et al

3004-3010

38

Consumer cognition analysis of food additives based on internet public opinion

LI He-Li, et al

3011-3016

39

Accuracy improvement of near infrared quantitative analysis model for fermented grains based on abnormal sample removal

LUO Lin, et al

3017-3025

40

Comparative analysis on standards for heavy metal limits in agricultural and food products between China and the main countries of South Asia

LIU Yue-Zhen, et al

3026-3033

41

Strontium isotope analysis and its application in identifying the geological origin of wines

LU Hai, et al

3034-3042