2022 Vol.13 No.17

Special Topic: Flavor Chemistry of Food and Sensory Evaluation

1

Comparative study on volatile flavor substances in fresh scallion-ginger-garlic mixture versus scallion-ginger-garlic oil after frying

GE Yi-Qing, et al

5443-5451

2

Comparison of volatile components of 3 varieties of Suijing fragrant rice based on headspace gas chromatography-ion mobility spectrometry

SUN Xing-Rong, et al

5452-5458

3

Analysis of aroma components of 13 kinds of Fenghuang Dancong tea based on headspace solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value

YAN Xue-Fen, et al

5459-5467

4

Quality evaluation and volatile compounds analysis of fermented fruit wines of different pear varieties

NIU Jia-Jia, et al

5468-5476

5

Construction of aroma fingerprint and quality evaluation system of millet thick wine

WANG Li-Xia, et al

5477-5484

Special Topic: New Technologies and Applications in the Field of Food Texture

6

Development and application of portable measuring device for grain moisture content based on microstrip microwave sensor

LIU Jin, et al

5485-5494

7

Detection of soluble solids content in apples during controlled atmosphere storage based on near-infrared spectroscopy

SHEN Mao-Sheng, et al

5495-5503

8

Rapid detection of tea polyphenols in tea based on hyperspectral imaging technology

LIU Cui-Ling, et al

5504-5510

9

Classification of plumpness in Crassostrea gigas based on the machine learning

CAO Xian-Qing, et al

5511-5517

10

Research on sex identification of chicken eggs based on visible-near infrared hyperspectral technology

SONG Ke, et al

5518-5525

11

Characterization of bread staling based on airflow-laser detection technology

ZHANG Yu-Sheng, et al

5526-5533

12

In-depth nondestructive characterization of microplastics in corn flour by molecular spectral imaging

SHI Yi-Zhi, et al

5534-5539

Special Topic: Aquatic Product Processing and Quality Safety

13

Evaluation of bioavailabilities of 3 kinds of pyrethroids in Stichopus japonicas based on in vitro simulated digestion models

ZHU Shao-Zhang, et al

5540-5545

14

Optimization of enzymatic hydrolysis process of Procambarus clarkii shells by 60Co-γ ray irradiation technology

LU Wen-Chao, et al

5546-5553

15

Inhibitory effects of silymarin on Vibrio parahaemolyticus

WANG Zhen, et al

5554-5562

16

Study on preparation processing of low molecular weight abalone viscera polysaccharide by hydrogen peroxide combined with ascorbic acid method

LIU Bin-Xiong, et al

5563-5569

17

Effects of vacuum packing on storage quality of chiled Micropterus salmoides

QIU Wen-Xing, et al

5570-5577

18

Nutritional analysis and evaluation of different tissues of Oncorhynchus mykiss

GAO Pei, et al

5578-5585

Food Analysis and Detection

19

Application of colorimetric method based on gold nanoparticles in food safety detection

LANG Shuang, et al

5586-5594

20

Research progress on health hazards of organophosphate flame retardants

LI Xiao-Hui, et al

5595-5603

21

Research progress of steroidal glycosidic alkaloids in potato

LIU Yang, et al

5604-5610

22

Discussion on quality analysis of food heater

GUAN Zi-Ying, et al

5611-5616

23

Progress on prevention and control methods of common pathogens and mycotoxins in fruits and vegetables

XU An-Qi, et al

5617-5623

24

Metabolism of antibiotics in eggs and chicken body tissue

MAO Zhi-Qiong, et al

5624-5630

25

Development of novel colorimetric detection of organophosphorus pesticides in cabbage based on gold core-platinum shell nanozyme

QIAN Zhi-Juan, et al

5631-5637

26

Rapid screening of 109 kinds of drug residues in meat by ultra performance liquid chromatography-quadrupole-time of flight-mass spectrometry combined with chemometrics

LIU Jia, et al

5638-5649

27

Preparation and pork preservation application of chitosan films incorporated with clove essential oil microemulsions

HE Shou-Kui, et al

5650-5655

28

Removal of lincomycin from water by magnetic metal-organic framework materials

LI Han-Le, et al

5656-5663

29

Fabrication and application of salbutamol molecularly imprinted electrochemical sensor

LIU Jun-Tao, et al

5664-5670

30

Risk assessment of dietary exposure and analysis of heavy metals in orchards soil and Ziziphus jujuba Mill. cv. ‘Dongzao’ fruit in Huanghua City

LI Li-Mei, et al

5671-5678

31

Determination of pyrethroid pesticide residues in meat and meat products by gas chromatography-tandem mass spectrometry with hydrophobic deep eutectic solvent-dispersive liquid-liquid microextraction

LI Fang-Fang, et al

5679-5687

32

Study on cloning of organophosphorus pesticide degradation enzyme gene Oph2 and degradation effect of methyl parathion

SHANG Li-Cheng, et al

5688-5694

33

Detection of Pseudomonas aeruginosa in food by recombinase-aided amplification method

YAO Li-Feng, et al

5695-5701

34

Simultaneous determination of 15 kinds of high risk pesticide residues in royal jelly by liquid chromatography-tandem mass spectrometry

HUANG Hua, et al

5702-5708

35

Simultaneous determination of 6 kinds of new citrate esters residues in meat products by gas chromatography-mass spectrometry

CHEN Ke-Yun, et al

5709-5715

Food Nutrition and Functional Food

36

Advances on structural and functional properties of glycated soybean antigen proteins

YANG Zhi-Xiang, et al

5716-5722

37

Research progress on interaction of seaweed polysaccharides with intestinal flora

LIU Xin, et al

5723-5729

38

Research progress on functional components and functional foods of Rosa roxburghii Tratt

LI Dong, et al

5730-5738

39

Advances in selenium-enriched biotransformation of microalgae

JIANG Xiao-Yu, et al

5739-5746

40

Quality analysis of Guizhou Dalbergia odorifera honey

PAN Cheng-Tao, et al

5747-5753

41

Effects of high-pressure homogenization time on emulsifying stability of beef bone white soup

ZHANG Jie, et al

5754-5760