2022 Vol.13 No.21

Highlight: Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences

1

Research progress on formation and control technology of N-nitrosamines in processed fishery products

WANG Xiao-Li, et al

6799-6807

2

Establishment of evaluation methods of high freshness of Litopenaeus vannamei period

XING Jiao-Jiao, et al

6808-6814

3

Nutritional composition analysis and quality evaluation of muscles of different specifications of Cololabis saira

WANG Lin, et al

6815-6820

4

Study on the application of sodium metabisulfite in preventing melanosis of Trachypenaeus curvirostris

XU Yang, et al

6821-6827

Special Topic: Flavor Chemistry of Food and Sensory Evaluation

5

Analysis of volatile compounds in mycelia of Auricularia auricula infected by Penicillium sp. based on gas chromatography-ion mobility spectrometry

WANG Yuan-Yuan, et al

6828-6835

6

Construction of volatile substance fingerprints of Citrus grandis Osbeck cv. Shatian from different cultivation regions based on gas chromatography-ion mobility spectrometry

LV Han-Qing, et al

6836-6843

7

Effects of xanthan gum on quality and flavor of braised meat sauce

LIN Rui-Rong, et al

6844-6854

8

Oriented research of yogurt quality improvement based on consumer sensory evaluation

GAO Jie, et al

6855-6861

9

Analysis of volatile flavor compounds of Jianning lotus seeds

GUO Fei, et al

6862-6869

Food Analysis and Detection

10

Research progress on prevalence and prevention strategies for Campylobacter in milk

REN Fang-Zhe, et al

6870-6875

11

Research progress on pretreatment methods of fat-soluble vitamins detection in dairy products

ZHAO Xiao-Tong, et al

6876-6881

12

Application progress of high-throughput transcriptome sequencing in the study of virulence genes of Cronobacter

LI Xiao-Fan, et al

6882-6888

13

Research progress in origin traceability and authenticity identification of agricultural products using stable isotope

HONG He-Yang, et al

6889-6897

14

Application progress of sample pretreatment QuEChERS method and new adsorbents materials in the analysis of antibiotic residues in aquatic products

HONG Yan-Yan, et al

6898-6906

15

Study on the method for hydrogen peroxide and glucose detection based on elemental iodine-induced deformation of Au@Ag core-shell nanoparticles

OUYANG Min, et al

6907-6914

16

Preparation and identification of artificial antigen for heavy metal cadmium

LIU Cen, et al

6915-6922

17

Rapid detection of cimaderol residues in livestock and poultry products by enzyme linked immunosorbent assay

SI Yan-Fang, et al

6923-6931

18

Identification of Trichiurus haumela from different origins by Fourier transform infrared spectroscopy

MA Ming-Zhu, et al

6932-6938

19

Nondestructive inspection of empty peanut based on Terahertz reflection imaging method

SUN Xiao-Rong, et al

6939-6946

20

Construction and identification of gas chromatographic fatty acids standard fingerprint of Camellia oleifera seed oil from Guizhou

HU Bo-Kai, et al

6947-6955

21

Differential analysis of flavonoid metabolites and key enzyme gene expressions in Coreopsis tinctoria collected from plateau and plain areas

WANG Yi, et al

6956-6963

22

Rapid detection of white spot syndrome virus in Penaeus orientalis by isothermal amplification of recombinant enzyme

MA Cao, et al

6964-6971

23

Construction and application of a sulfur dioxide fluorescent probe with aggregation induced emission properties

WANG Min, et al

6972-6978

24

Multiple quantitative analysis of genetically modified rice ingredient by digital polymerase chain reaction

DENG Ting-Ting, et al

6979-6986

Food Nutrition and Functional Food

25

Research progress of arginyl-fructosyl-glucose and arginyl-fructose in Panax ginseng C.A. Meyer

LI Ya-Jie, et al

6987-6995

26

Pharmacodynamic evaluation and mechanism study of Corni Fructus polysaccharide on anti-aging of Caenorhabditis elegans

LI Mei-Lin, et al

6996-7003

27

Meat quality comparison and influencing factors analysis of female cattle and steers of Woking black cattle

LIU Li-Zhai, et al

7004-7011

28

Correlation analysis of microbial diversity and characteristic chemical indexes in preserved fruits

WANG Feng, et al

7012-7019

29

Comparative analysis on nutritional components of Larimichthys crocea from 4 kinds of sources

CHEN Jin-Yu, et al

7020-7027

30

Effects of selenium concentrationson organic selenium transformation capacity and growth of Porphyridium cruentum

YE Li-Wei, et al

7028-7034

31

Effects of exopolysaccharide of Lactiplantibacillus plantarum on the textures, microstructures and other properties of low-fat Mozzarella cheese

BAI Jian

7035-7041

Food Processing and Technology

32

Research progress on the modification technology of peanut protein

PANG Lei, et al

7042-7048

33

Research progress on novel thawing technologies and their effects on the fish quality

TIAN Fang, et al

7049-7056

34

Progress in casing preparation and its influence on sausage quality

HAN Bing, et al

7057-7064

35

Variation characteristics of bacterial and fungal communities in the early period of dry coffee processing in Manxieba of Pu’er area

HAN Long, et al

7065-7072

36

Study on preparation and antioxidant activity of hydrolysate peptides derived from Chenopodium quinoa proteins

GUO Hao-Bin, et al

7073-7082

37

Study on preparation technology and immunomodulatory effect of Polygonatum cyrtonema Hua-Keemum black tea drink

YANG Ying, et al

7083-7090

38

Active components and processing adaptability of main Capsicum annuum L. varieties in Yunnan Province

ZHU Zhi-Yan, et al

7091-7100

39

Formula optimization of palm oil-based powdered fat and its milk products using multi-index comprehensive scoring method

TANG Hua-Li, et al

7101-7110

40

Optimization process of Auricularia auricula polysaccharide yoghurt by response surface method

ZHAI Li-Li, et al

7111-7117

41

Effects of processing methods on bioaccessibility of 8 kinds of heavy metals in 2 kinds of shellfish

ZHANG Mei-Chao, et al

7118-7124