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2023 Vol.14 No.7
Highlight: Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs
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1
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Research progress on effects of α-lactalbumin on growth and development of infants
ZHANG Xuan, et al
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1-7
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2
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Research progress on the application of propylene glycol in the production of milk and dairy products and dietary risk assessment
CAO Shuang-Yu, et al
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8-14
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3
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Research progress on the diversity and spoilage of psychrophilic bacteria in milk and milk products
XU Wen-Jun, et al
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15-21
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Special Topic: Meat Processing and Quality Safety
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4
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Research progress on the effects of heat treatment on meat protein characteristics and harmful substances production
XIE Qiang, et al
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22-31
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5
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Research progress on rapid detection technology of foodborne pathogenic microorganisms in meat and meat products
SUN Xin-Cheng, et al
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32-38
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6
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Advances in the development of animal blood protein and bioactive peptides
LI Ying, et al
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39-47
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7
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Study on the change law of physicochemical indexes of duck legs stewed in brine reused under salt reduction conditions
GUO Meng-Yan, et al
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48-55
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8
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Effects of different doses of 60Co-γ irradiation on the taste of smoked chicken breast during storage
HUANG Xiao-Xia, et al
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56-64
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9
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Effects of preservatives on fungal diversity of Enshi black pig chilled meat
YANG Jiang, et al
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65-71
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10
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Nutritional analysis and safety evaluation of different specifications of Myxocyprinus asiaticus
HUANG Xiao-Lan, et al
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72-78
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Special Topic: Food and Intestinal Flora
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11
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Compositions and biological functions of camel milk: A review
ZHU Shi-Chen, et al
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79-86
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12
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Research progress on the effects of dietary components and dietary patterns on gut microbiota
ZHAO Ze-Run, et al
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87-94
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13
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Formulation optimization of lyophilized protective agent for Bifidobacterium animalis and its effect on the survival rate of bacterial powder
FAN Hong-Chen, et al
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95-103
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14
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Effects of exogenous induction and co-culture on the production of the bacteriocin Lac-B23 from Lactiplantibacillus plantarum J23
HAN Tian-Qi, et al
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104-112
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15
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Screening of lactic acid bacteria against Enterobacter sakazakii and study on the properties of their inhibitory substances
CHEN Zhuo, et al
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113-122
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Food Nutrition and Functional Food
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16
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Target component knock-out/knock-in technology and its applications in food function
WANG Yi-Wen, et al
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123-130
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17
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Research on antioxidant mechanism of pea protein-derived antioxidant peptides YLVN and TFY based on quantum chemical calculation and molecular docking technology
ZHAO Dan, et al
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131-138
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18
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Nutrients analysis and near infrared identification of organic and non-organic soybeans
YU Xin-Jin, et al
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139-147
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19
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Study on the protective effect of frozen dough by ectoine
LI Yue, et al
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148-154
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20
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Study on the effects of functional bacteria addition on the content of pyrazine compounds in sesame flavor Baijiu base liquor
LV Xiao-Feng, et al
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155-163
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21
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Effects of lecithin on the emulsion properties, emulsion gel structure characteristics and its loaded β-carotene of whey isolate protein
LV Jing-Wen, et al
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164-172
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Food Analysis and Detection
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22
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Research progress on freshness indicators for food intelligent packaging
HAN Xiao-Xue, et al
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173-181
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23
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Biosynthesis, detection, prevention and control of vomitoxin caused by Fusarium head blight in wheat
SUN Zheng-Xi, et al
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182-191
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24
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Research progress of the spatio-temporal distribution characteristics of oxygen stable isotopes in wines from new and old world countries
ZHANG Pei-Hua, et al
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192-202
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25
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Ice cream ingredients inhibit ice crystal recrystallization mechanism and research techniques
ZHENG Yu-Fei, et al
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203-209
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26
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Study on the neurotoxicity of pyrethroid pesticides on Danio rerio larval
LI Ying, et al
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210-217
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27
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Dynamic changes of taste and brewing color quality during the pile-fermentation process of Yunnan alpine Pu-erh tea
YANG Xi, et al
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218-225
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28
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Determination of 67 kinds of prohibited drugs in poultry eggs by solid phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry
CHEN Rong, et al
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226-234
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29
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Determination of pentachlorophenol in breast milk by immunoaffinity column coupled with high performance liquid chromatography-tandem mass spectrometry
HAN Mu-Ke, et al
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235-240
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30
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Preparation and application of soybean protein isolate modified film based on Maillard reaction
FANG Chun-Shan, et al
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241-249
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31
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Effects of aflatoxin B1 on the degranulation of ovalbumin-sensitized human peripheral blood basophilic leukemia cells (KU812 cells)
DENG Yu-Jue, et al
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250-256
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32
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Determination of lincomycin in milk by electrochemiluminescence aptasensor based on carbon quantum dots/carboxyl functionalized graphene-like carbon nitride composites
LIU Ming-Wei, et al
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257-265
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33
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Aptamer enhanced gold nanoparticle peroxidase activity for enrofloxacin rapid detection
FENG Yue-Yue, et al
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266-271
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34
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Construction of a CuNPs-aptasensor for rapid detection of okadaic acid
YAN Xiao-Chen, et al
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272-278
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35
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Establishment of aroma substance evaluation model of medium-high temperature Daqu based on principal component analysis
CUI Xin-Ying, et al
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279-287
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36
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Comparison of aroma components between Polygonatum leaves green tea and Longjing green tea based on comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
CHEN Jie, et al
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288-295
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37
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High throughput detection of 12 kinds of artificial pigments in complex food substrates
SHI Lu, et al
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296-304
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38
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Analysis of volatile aroma components in different types of craft beer based on headspace-gas chromatography-ion mobility spectrometry
LI Feng-Lin, et al
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305-314
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