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2022 Vol.13 No.18
Special Topic: Flavor Chemistry of Food and Sensory Evaluation
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1
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Research progress on flavor contribution, detection method and biosynthesis regulation of volatile sulfides in cheese
CHEN Chen, et al
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5779-5785
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2
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Effects of hot air drying on volatile flavor compounds of Ctenopharyngodon idella meat based on solid-phase microextraction-gas chromatography-mass spectrometry
PENG Bin, et al
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5786-5794
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3
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Analysis of volatile aroma component differences in brandy with different aging times by gas chromatography-ion mobility spectrometry combined with multivariate statistics
WU Zi-Xuan, et al
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5795-5803
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4
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Effects of hot air drying and microwave drying on the quality of Ctenopharyngodon idella meat
PENG Bin, et al
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5804-5812
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5
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Analysis of volatile flavor compounds in peanut oil based on gas chromatography-ion mobility spectrometry
REN Ling-Yun, et al
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5813-5820
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Special Topic: The 6th Conference Papers on Food Quality and Safety Conference
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6
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Application of aptasensors in the detection of zearalenone
YING Chen-Hui, et al
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5821-5830
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7
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Application of bovine milk allergen β-lacto-globulin aptamers in food detection
YAN Yan, et al
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5831-5841
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8
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Research progress on the detection technologies of honey authenticity
GAO Xi-Bei, et al
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5842-5848
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9
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Research progress on functional activities and medicinal value of honey
WANG Qi-Qi, et al
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5849-5854
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10
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Application and progress of capillary electrophoresis in the analysis of proteins and their hydrolysates
ZHU Jing-Yi, et al
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5855-5860
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11
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Preparation of Thymus vulgaris essential oil nanoemulsions and the effects of adding vegetable oils on its physicochemical and antibacterial properties
XU Bing, et al
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5861-5869
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12
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Visual quantitative determination of ethylenediamine tetraacetic acid in food by fluorescent dipstick technique
WU Yu-Juan, et al
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5870-5877
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13
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Effects of pulsed light on physicochemical properties, structure changes and potential allergenicity of soybean 7S globulin
ZHANG Hua, et al
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5878-5886
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14
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Effects of oligosaccharide prebiotics on the quality of condensed milk
ZHOU Di, et al
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5887-5894
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15
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Preparation of monoclonal antibody to benzo(a)pyrene with high organic solvent tolerance and characterization of its immune response
SUN Qing, et al
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5895-5901
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16
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Evaluation of main nutritional components and antioxidant activities of Morindacitrifolia L. from 2 kinds of different regions of cultivation
ZHANG Min, et al
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5902-5909
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17
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Optimization of Hippophae rhamnoides Linn. seed oil microcapsule preparation by response surface methodology
LIANG Zong-Yu, et al
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5910-5916
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18
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Drug resistance and growth prediction model analysis of an enteroaggregative Escherichia coli strain isolated from cucumber
LUO Xiao-Ju, et al
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5917-5923
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19
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Rapid determination of 6 kinds of food additives in pastry by ultra performance liquid chromatography with variable wavelength
WANG Cheng-Ye, et al.
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5924-5932
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20
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Thermal inactivation kinetics of peroxidase from Capsella bursa-pastoris
WU Hai-Yan, et al
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5933-5938
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Food Analysis and Detection
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21
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Advanced in the rapid detection of endocrine disrupting chemicals by the aptamer-based biosensor
WANG Zi-Xuan, et al
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5939-5945
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22
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Research progress on safety evaluation of edible and medicinal Gastrodia elata
SHANGGUAN Chen-Hong, et al
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5946-5954
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23
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Research progress on the formation, detection and inhibition of advanced glycation end products during meat processing
KANG Jia-Jia, et al
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5955-5963
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24
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Study on the standard system and nutritional standard of fresh corn in China
LI Zi-Qi, et al
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5964-5973
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25
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Application of microwave radiation technology in food microorganism
WANG Yan, et al
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5974-5982
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26
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Toxicological research progress of per- and polyfluoroalkyl substances and health hazards of novel alternatives
LUO Jia-Lu, et al
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5983-5991
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27
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Research progress on mycotoxins contamination and control in fruit products
ZHANG Guo-Qing, et al
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5992-5999
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28
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Simultaneous determination of 24 kinds of organochlorine pesticides in breast milk by dispersive solid-phase extraction-gas chromatography-tandem mass spectrometry
WU Jing-Wei, et al
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6000-6008
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29
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Effects of fatty acids with different chain lengths on the properties of chestnut starch under different cooking methods
DONG Hui-Na, et al
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6009-6016
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30
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Quantitative risk assessment of Campylobacter in yellow-feathered broilers during slaughter
HE Hai-Shan, et al
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6017-6025
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31
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Research on prediction model of reducing sugar in yellow water based on chemometric method
LUO Qi, et al
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6026-6031
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32
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Variation law and comprehensive evaluation of fruit quality of Korla fragrant pear from different production areas during growth period
DING Chang-Wei, et al
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6032-6041
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33
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Immobilization study on the encapsulation of Bacillus subtilis subsp. Natto in SETR by sodium alginate-microcrystalline cellulose
CONG Hai-Hua, et al
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6042-6048
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34
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Research on in vitro digestion of sheep plasma protein under different heat treatment conditions
ZHANG Xu-Dong, et al
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6049-6056
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Food Nutrition and Functional Food
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35
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Research progress of fucoidan
KE Yue, et al
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6057-6065
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36
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Research progress of Maillard reaction in regulating food allergy
QIU Yu, et al
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6066-6073
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37
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Study on optimization of decolorization process and antioxidant activity of polysaccharide from Angelicae dahurica
QIU Xiao-Yue, et al
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6074-6081
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38
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Antioxidant activities of fruit extracts from 9 kinds of cultivars of Psidium guajava L.
Wu Miao-Hong, et al
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6082-6089
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39
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Amino acid composition and analysis of Amomum tsaoko from different producing areas in Maguan County
CHEN Yu-Qin, et al
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6090-6096
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