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2022 Vol.13 No. 20
Special Topic: Aquatic Product Processing and Quality Safety
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1
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Study on quality changes and shelf life of ready-to-eat Solenocera crassicornis during storage
WU Ying-Ru, et al
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6459-6467
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2
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Levels of methylmercury and health risk assessment in Eriocheir sinensis from 4 provinces of China
BAI Shu-Yan, et al
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6468-6473
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3
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Study on the changes of freshness of Ictalurus punctatus meat during cold storage
YANG Bing, et al
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6474-6481
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4
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Determination of bisphenol A content in aquatic products by high performance liquid chromatography and its accumulation characteristics
XU Xing-Hong, et al
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6482-6487
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5
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Stability study of antioxidant peptidesin Astroconger myriaster
ZHU Ting-Ting, et al
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6488-6494
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Special Topic: Food Authenticity and Traceability
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6
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Current situation analysis and development suggestions of food safety traceability system in China
ZHANG Yue, et al
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6495-6502
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7
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Rapid detection of Peziza badia based on loop-mediated isothermal amplification method
GAO Jie, et al
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6503-6510
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8
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Detection of cow milk in adulterated donkey milk based on double polymerase chain reaction
SUN Guo-Dong, et al
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6511-6517
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9
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Rapid screening of 19 kinds of characteristic components in functional health food by ultra performance liquid chromatography-quadrupole/orbital trap high resolution mass spectrometry
YUAN Li-Jie, et al
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6518-6527
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10
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Applicability of mitochondrial cytochrome b gene in species identification of fish lip products
ZHANG Xia, et al.
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6528-6534
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Special Topic: Food Non-thermal Processing
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11
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Research progress of lipids oxidation of animal-derived food by cold plasma
LIU Chen-Cheng, et al.
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6535-6544
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12
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Application of pulsed electric field in solid food processing
ZHANG Cheng, et al.
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6545-6553
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13
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Research progress on the application of electrospinning technology in food antibacterial preservation
FENG Kun, et al.
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6554-6562
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14
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Effects of ultra high-pressure microfluidization treatment on microbiological indicator and physicochemical properties of pitaya juice
HUANG Li-Ping, et al.
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6563-6568
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15
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Changes of protein characteristics of Solenocera crassicornis during space electric field-partial freezing storage
WU Yu-Ting, et al.
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6569-6576
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Special Topic: Application of Fermentation Technology in Food
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16
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Preparation of Kombucha directed vat set and its fermentation performance
SHI Sheng-Yang, et al.
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6577-6584
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17
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Polysaccharide from Antrodia cinnamomea in submerged fermentation promoting the growth and proliferation of Lactobacillus
YE Qing-Ya, et al.
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6585-6591
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18
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Effects of different starter on the quality of Felino Salami
WU Ruo-Han, et al
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6592-6598
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19
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Preparation mixed starter of Fu tea and its application in loose Fu tea
WU Zi-Ning, et al
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6599-6606
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20
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Study on the effect of fermentation conditions on volatile flavor substances of sour cherry fermentation juice
GAO Chang, et al
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6607-6612
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21
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Effects of 2 kinds of peat on whisky quality
LAN Xiao-Yan, et al
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6613-6619
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Food Analysis and Detection
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22
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Research progress of extraction, separation and purification method of free polyphenols in plant-based raw materials
ZHONG Xuan-Yu, et al
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6620-6627
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23
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Application of bacteriocin in food storage and preservation
WAN Feng, et al
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6628-6636
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24
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Quality analysis and evaluation of Korla fragrant pears in Xinjiang
ZHAO Dan, et al
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6637-6644
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25
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Effects of primary processing on the bioactive ingredients and activities of flavor enzymes in Coffea arabica L. from different producing regions
LI Ze-Lin, et al
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6645-6652
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26
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Extraction and identification of allergenic protein from Silurus asotus and Cololabis saira
CHI Yue, et al
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6653-6658
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27
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Effects of heat-moisture and annealing treatment on the structure and digestive properties of naked oat starch
WANG Jia-Jun, et al
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6659-6666
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28
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Evaluation on the frying performance of 2 catering edible oils based on principal component analysis
GAN Xiao-Lu, et al
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6667-6675
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29
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Analysis of flavor characteristics of Nitraria tangutorum Bobr. fruit at different maturity
LI Guang-Ying, et al
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6676-6683
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30
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Determination of metrafenone residues in milk and milk products by ultra performance liquid chromatography-tandem mass spectrometry
LI Zi-Hao, et al
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6684-6691
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31
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Determination of p-synephrine and phenylephrine hydrochloride in diet food by ion exchange solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry
LIU Jia-Ling
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6692-6698
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32
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Effects of 2 types of crushers on eating quality of ultrafine powder of chickpea sprout
WANG Shi-Jia, et al
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6699-6705
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Food Nutrition and Functional Food
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33
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Research progress on enzymatic regioselective synthesis of rutin and its antioxidant activity
LIU Yi-Hang, et al
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6706-6712
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34
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Market access regulation of health functional foods in Korea and reference value to China
LIU Hong-Yu, et al
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6713-6723
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35
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Effects of yam gruel on glucose and lipid metabolism in diabetes rats based on intestinal flora and metabonomics
DAI Yan-Ling, et al
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6724-6733
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36
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Study on extraction and the content of total galactolipids in 10 kinds of grain in China
REN Hui-Ying, et al
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6734-6740
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37
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Optimization of the process of superfine powder of Terminalia chebula Retz. and its effect on the activity of xanthine oxidase
ZHANG Ming-Chao, et al
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6741-6747
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38
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Effects of storage temperature on the postharvest quality of Prunus salicina Lindl. and establishment of shelf life prediction model
LIN Yan-Juan, et al
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6748-6754
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39
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Study on the processing fitness of raw materials of Pu’er tea with different storage times
LU Qian, et al
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6755-6763
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40
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Study on bioactive compounds and antioxidant capacity in Hordeum vulgare Linn. substrate under solid-state fermentation with Hericium erinaceus
MA He, et al
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6764-6771
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41
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Influence of 5 kinds of different drying methods on the quality of Yunnan Congou black tea
LU Qian, et al
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6772-6780
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