2022 Vol.13 No. 24

Highlight: Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education

1

Study on the effect of salmon polypeptide on the quality of surimi products and its biological activity

ZHU Zhi-Xuan, et al

7833-7841

2

Effects of citral nano emulsion on the quality and storage stability of Spanish mackerel surimi gel

LI Yao-Yao, et al

7842-7850

3

Fermentation technology optimization and quality analysis of suantangzi

PAN Ling, et al

7851-7858

Special Topic: Functional Food and Nutritionally Active Substances

4

Progress in the study of Calamary main components and acidity

HUANG Ling, et al

7859-7866

5

Effects of processing on functional components and activities of medicinal and edible homologous plants

LI Chun-Xiao, et al

7867-7874

6

Change rules of main functional components and immune activity of health foods during storage

GUO Chen-Yu, et al

7875-7883

7

Study on the inhibitory activities of Myrica rubra Sieb.et Zucc. fruit on reactive carbonyl compounds

ZHONG Yu-Qing, et al

7884-7891

8

Study on the effect of fungal-fermentation on the quality and main active components of Shoumei

WANG Wei-Wei, et al

7892-7898

9

Effects of extracts from Lonicera japonica, Panax notoginseng, and Cordyceps militaris on quality changes of instant Stichopus japonicas

YU Di, et al

7899-7908

10

Effect of variable temperature drying on the quality of autumn green tea

LIU Meng-Yuan, et al

7909-7918

11

Anti-alcoholic and hepatoprotective effects of complex solid beverage from Ampelopsis grossedentata and Puerariae fos extracts in mice with acute alcoholism

LI Dong-Mei, et al

7919-7926

12

Study on antioxidant and hypolipidemic activity in vitro of post-flowering dark tea

DANG Xu-Hui, et al

7927-7933

13

Study on the effect of double protein on blood lipid in rats

YAN Wen-Jie, et al

7934-7940

14

Raw material screening and quality evaluation of tuna balls on principal component analysis

LI Xin-Yu, et al

7941-7947

Special Topic: Rapid Detection Technology for Food Safety

15

Application of surface enhanced Raman spectroscopy based on graphene oxide in the detection of food contaminants

TAO Jing, et al

7948-7955

16

Rapid detection of fonofos in Lilium brownii var. viridulum Baker by surface enhanced Raman spectroscopy

JIA Li, et al

7956-7963

17

Rapid screening of 136 kinds of illegally added antihypertensive drugs in health food by ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry

SHEN Yi-Ming, et al

7964-7971

18

Rapid screening of 214 kinds of pesticide residues in 10 vegetables by thermal desorption-electrospray ionization in-situ tandem mass spectrometry

ZHANG Yang, et al

7972-7980

19

Research on the Brix content of fresh Armeniaca in suburbs of Beijing based on portable spectroscopic rapid non-destructive detection method

LIU Cui-Ling, et al

7981-7988

20

Detection of lipase activity based on fluorescence internal filtration effect of gold nanoclusters and gold nanoparticles

WANG Gui-Ru, et al

7989-7997

21

Determination of Cd2+ and Pb2+ in food by electrochemical sensor based on organic skeleton of iron foundation

DING Ke-Wu, et al

7998-8007

22

Preparation of nitrogen-doped carbon quantum dots based on bamboo shoots shells and detection of tetracycline

LIU Meng-Ru, et al

8008-8016

23

Rapid screening and quantitative analysis of 4 kinds of microplastics in milk and dairy products by pyrolysis-gas chromatography-mass spectrometry

WANG Yan, et al

8017-8025

Food Analysis and Detection

24

Application of flow cytometry in researches on bivalves immune

GONG Xiu-Qiong, et al

8026-8032

25

Residue status, degradation characteristics and analytical methods of thidiazuron in agricultural products

ZHANG Li, et al

8033-8040

26

Application of microbial β-glucosidase in fermented food

JING Feng-Xue, et al

8041-8049

27

Research progress on dose safety and mitigation strategy of furfural compounds in heat-processed food

FU Xiao-Fei, et al

8050-8057

28

Study on the characteristics and differences of volatile flavors of strong-, sauce- and light-flavor Baijiu

ZHANG Bu-Sheng, et al

8058-8067

29

Effects of residual impurities on certification of Ganoderma lucidum polysaccharide peptides under different cultivation methods

LIN Dong-Mei, et al

8068-8074

30

Characterization on aroma components of 3 kinds of table grapes based on headspace solid phase microextraction-gas chromatography-mass spectrometry

WANG Wen-Zhi, et al

8075-8082

31

Differential metabolites analysis on different varieties of Lycium barbarum L. based on non-targeted metabolomics

TANG Li-Hua, et al

8083-8090

32

Identification of chemical constituents in the leaves of 2 species of Camellia nitidissima by ultra performance liquid chromatography-quadrupole-electrostatic field orbitrap high resolution mass spectrometry

YAO Han-Ya, et al

8091-8100

33

Analysis of the fungal diversity in Ziziphus jujuba Mill. from Xinjiang using traditional culture method and high-throughput sequencing

HU Die, et al

8101-8108

34

Optimization of oil extraction process for determining peroxide value and acid value of sunflower seeds

FENG Dan, et al

8109-8117

Food Storage, Transportation and Preservation

35

Effects of 4 kinds of different cutting methods on the quality and antioxidant activity of fresh-cut Nelumbo nucifera

MAO Lin-Li, et al

8118-8127

36

Residue changes of 6 kinds of pesticides during the production and storage of apple puree

WANG Ying-Xin, et al

8128-8134

37

Construction and properties of konjac glucomannan-based active nanocomposite membranes

YAN Ji-Qiang, et al

8135-8143

38

Study on the culture and recovery conditions of viabile but nonculturable bacteria

LIU Yu-Jie, et al

8144-8151

39

Effects of calmodulin-antagonist trifluoperazine on fruit firmness related indexes of irradiated blueberry

WANG Chen, et al

8152-8158