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2023 Vol.14 No.1
Special Topic: Structure Design and Function Regulation of Starch
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1
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Advances in starch-based antibacterial food packaging films
LIU Xing-Kai, et al
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1-9
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2
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Status of research on the influence of dough composition and environmental factors on the formation of disulfide bonds in dough
ZHAO Jin-Jin, et al
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10-16
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3
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Research progress on the interaction between food components and starch during heat treatment
GUO Shuo, et al
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17-24
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4
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Study on the retrogradation of starch during the drying of sweet potato starch noodles
YUAN Tian-Tian, et al
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25-32
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5
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Effects of Porphyra haitanensis polysaccharides on rheological properties of 3 kinds of crystalline starches
WANG Zhi-Yun, et al
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33-41
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Special Topic: Application of Fermentation Technology in Food
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6
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Screening of high antioxidant activity lactic acid bacteria in traditional fermented Suancai of northeast China and its prebiotic studies
ZOU Si-Bo, et al
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42-50
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7
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Isolation and characterization of microorganisms producing proteinase from by-products of Scomberomorus niphonius
WANG Zong-Min, et al
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51-57
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8
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Screening and identification of key yeast in traditional naturally fermented Niandoubao
WANG Bing, et al
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58-65
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9
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Antibacterial mechanism of crude extracts of lactic acid bacteria isolated from traditional fermented food against methicillin-resistant Staphylococcus aureus
LIU Shuang, et al
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66-73
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10
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Study on the quantitative and efficient determination of the degree of fermentation of Pu-erh tea based on pH
YANG Zi-Xi, et al
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74-80
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11
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Study on the new technology of sauce-flavor Baijiu using solid-liquid combined fermentation
CAI Feng-Jiao, et al
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81-89
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Special Topic: Fruit and Vegetable Processing and Quality Safety Control
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12
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Determination of 13 kinds of perfluoroalkyl acids in greenhouse vegetables by Sin-QuEChERS purification technology and liquid chromatography-tandem mass spectrometry
SHANG Chun-Feng, et al
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90-97
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13
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Non-destructive detection of minor damage in mangoes based on hyperspectral imaging technology
LI Wei, et al
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98-104
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14
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Inhibition of Vaccinium spp. anthocyanins on the formation of Maillard harmful products
ZHANG Ruan-Bing, et al
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105-111
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15
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Risk assessment of pesticide residues in celery in Hainan based on food safety index and hazard risk coefficient method
LIANG Xiao-Han, et al
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112-121
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16
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Optimization of extraction process of superoxide dismutase from Silphium perfoliatum L. and its protective effect on D-galactose induced aging model mice
QIN Ling-Xiang, et al
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122-129
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17
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Analysis and evaluation of the internal quality of Lentinula edodes with different cap cracks
WANG Zi-Hang, et al
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130-137
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18
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Effects of different cutting shapes on the vacuum freeze-drying efficiency and quality of Guizhou Zingiber officinale Roscoe vacuum freeze-drying
CHEN Jia-Ni, et al
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138-145
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19
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Effects of 1-(2-chloropyridin-4-yl)-3-phenylurea treatment on quality and shelf life of 6 kinds of Actinidia chinensis Planch.
LAI Deng-Ni, et al
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146-155
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Food Analysis and Detection
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20
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Research progress on the control of biogenic amines in the processing and storage of fermented foods
DENG Si-Yu, et al
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156-164
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21
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Advance on the rapid detection technology of foodborne pathogens in food based on aggregation-induced emission fluorescent probes
LIAN Jie, et al
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165-171
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22
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Rapid detection of Listeria monocytogenes by Zn/Co-bimetal infinite coordination polymers nanozymes-based catalytic colorimetry
ZHONG Zi-Hui, et al
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172-178
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23
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Preservation effects of 60Co-γ irradiation combined with sweet orange essential oil microcapsules on Procambarus clarkii
MA Hui, et al
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179-186
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24
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Determination of 50 kinds of veterinary drug residues in Rana catesbiana by isotope dilution/ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry
WANG Qiang, et al
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187-195
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25
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Determination of 31 kinds of elements in recycled polyethylene terephthalate bottle tablets by super microwave digestion and inductively coupled plasma optical emission spectrometry/mass spectrometry
LIU Yi-Ye, et al
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196-203
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26
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Identification of key aroma components in 4 kinds of celery seed oleoresin by gas chromatography-mass spectroscopy-olfactometry
BAO Chen-Qing, et al
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204-210
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27
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Optimization of headspace-solid phase microextraction based on response surface analysis and gas chromatography-mass spectrometry for the determination of volatile flavor substances in Heilongjiang wild Siniperca chuatsi
XIANG Yi-Fang, et al
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211-219
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28
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Study of immobilization effects and reactivities of Vibrio parahaemolyticus aptamers with different modified groups on the surface of magnetic nanoparticles
WU Li, et al
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220-226
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29
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Analysis of volatile components of Rosmarinus officinalis L. leaves after different drying treatments
GUO Peng-Fei, et al
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227-235
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30
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Analysis of the difference of volatile compounds in different grades of E’se green tea based on electronic nose and gas chromatography-ion mobility spectrometry
DENG Jing, et al
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236-243
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31
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Preparation of zinc oxide/graphene nanocomposites by microwave approach for electrochemical detection of melamine in milk
HU Hai-Yan, et al
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244-252
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32
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Identification of Escherichia coli O157:H7 in ready-to-eat food by rapid detection tube of pathogenic bacteria combined with matrix-assisted laser desorption ionization-time of flight mass spectrometry
SHI Fang, et al
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253-260
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Food Nutrition and Functional Food
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33
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Research progress on extraction, separation purification and pharmacological effects of polysaccharides from Hedysari radix
LIU Shan-Ru, et al
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261-269
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34
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Research progress of plant-derived bioactive peptides
YANG Wen-Qing, et al
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270-278
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35
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Study on quality characteristics and antioxidant activities of 6 kinds of China-Africa different purple-bud tea
LIU Chun-Hui, et al
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279-286
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36
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Analysis of amino acids content of the aqueous extracts of Carapax trionycis from different sources
LIAO Peng-Ying, et al
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287-295
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37
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Preparation of Schisandra chinensis extract/chitosan composite film and its application in meatball storage
LIU Shu-Ping, et al
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296-303
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38
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Amino acid composition characteristics and nutritional evaluation in Atractylodes chinensis (DC.) Koidz. from different regions of Heilongjiang
LIU Zhen-Yan, et al
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304-314
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39
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Study on purification, anti-oxidation and anti-fatigue activity of flavonoids from Dictyophora rubrovolvata
SHAO Zhe, et al
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315-322
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