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2023 Vol.14 No.8
Highlight: Beijing Key Laboratory of Bioactive Substances and Functional Food, Research Institute of Science and Technology of Functional Food, Beijing Union University
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1
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Research progress of bioactive substances in wine and human health
FENG Duo, et al
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1-9
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2
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Study on in vitro digestion characteristics and in vivo metabolism ruler of hydroxysafflor yellow A
ALIMU Re-Bi-Gu-Li, et al
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10-18
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3
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Antioxidant, antibacterial activity and volatile compounds of Zingiber officinale from Laifeng
XIAO Jin, et al
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19-28
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4
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Effects of taurine on triglyceride and cholesterol metabolism in obese rats
GUO Xin-Zhe, et al
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29-36
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Special Topic: Food Flavor Analysis and Sensory Evaluation
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5
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Progress in research on intelligent sensory analysis for studies on food flavor
WANG Tie-Long, et al
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37-43
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6
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Research progress on beer volatile compounds
ZHAO Juan-Juan, et al
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44-51
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7
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Analysis of volatile flavor components of oil of Idesia polycarpa and their changes during refining process based on gas chromatography-ion mobility spectrometry technique
WANG Jin-Hua, et al
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52-63
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8
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Correlation between texture sensory and instrumental measurement of Xiangyang beef noodles
CAO Chu-Chu, et al
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64-72
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9
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Study on the effects of 2 kinds of yeast extracts formula on the quality of conditioned Micropterus salmoides
HUANG Li-Qi, et al
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73-82
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10
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Correlation analysis between texture and sensory evaluation of Daiqu group Pseudosciaena crocea
FAN Zheng-Li, et al
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83-89
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11
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Analysis of the aroma characteristics of different varieties of fragrant linseed oil
YUAN Bin-Hong, et al
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90-100
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Special Topic: Component Interaction and Nutrition Health
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12
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Research progress on bioactivities of β-ionone and structure-function relationship of its derivatives
ZHU Qian-Qian, et al
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101-108
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13
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Research progress on the interaction of plant polyphenols and polysaccharides to regulate glycolipid metabolism through intestinal microecological pathways
SHI Ying-Chun, et al
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109-118
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14
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Research progress on the synthesis method, stability and biological activity of polysaccharide-nano-selenium complex
XU Ying, et al
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119-127
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15
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Study on simulated digestive characteristics in vitro, hypoglycemic/hypolipidemic and probiotic proliferation activities of polyphenols, polysaccharides from mulberry leaves and their compounds
SHI Ying-Chun, et al
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128-137
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16
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Investigation of the deodorization refinement and in vitro digestion properties of sea cucumber gelatin
JIA Nan, et al
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138-147
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17
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Research on Pickering emulsion stabilized by gliadin nanoparticles
XU Xue-Er, et al
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148-154
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Food Analysis and Detection
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18
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Conducting polymers-based electrochemical sensors for food safety analysis
WU Qi-Yue, et al
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155-162
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19
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Advances in sample pretreatment and detection methods of ochratoxin in foods
HOU Chen, et al
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163-170
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20
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Research progress on mycotoxin residues in fruits and vegetables by surface-enhanced Raman spectroscopy
HU Ze-Xuan, et al
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171-178
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21
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Research progress on fingerprint of Zanthoxylum bungeanum
PAN Jia-Hui, et al
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179-186
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22
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Multicolor visual detection of deoxynivalenol based on metallization of gold nanorods
ZHANG Ying, et al
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187-194
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23
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Identification and quantitative model establishment for cow milk components in infant and young children goat formulas
ZHANG Li-Jia, et al
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195-203
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24
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Rapid determination of active components in growth process of Sargassum fusiforme by near infrared spectroscopy
YANG Liu-Chang, et al
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204-212
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25
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Detection of Citrus infestation by Bactrocera dorsalis based on visible/near infrared spectroscopy
LONG Jiang, et al
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213-221
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26
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Acid-thermal preparation, characterization and digestion properties analysis of wheat resistant dextrin
WANG Ang, et al
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222-229
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27
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Effects of a novel liquid chitosan treatment on the disease index, the content of disease-resistant substances and the activities of disease resistance related-enzymes in harvested ‘Newhall’ navel orange fruit
ZENG Ling-Zhen, et al
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230-237
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28
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Rapid detection of difenoconazole and chlorpyrifos residues in banana by surface-enhanced Raman spectroscopy
DU Wen-Yu, et al
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238-244
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29
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Effect of deacetyl modification on the characteristics of konjac glucomannan/black rice dietary fiber composite films
CHEN Rui-Rui, et al
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245-254
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30
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Whole genome sequencing analysis of foodborne Listeria monocytogenes in Suzhou
WANG Xiao-Long, et al
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255-261
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31
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Analysis of bacterial diversity in normal and spoiled aged beef and beef tongue by high-throughput sequencing
ZHENG Rui-Sheng, et al
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262-267
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Food Nutrition and Functional Foods
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32
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Advances in chemical composition and functional characteristics of wheat germ oil
XU Yi-Chi, et al
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268-274
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33
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Research progress on biological activities of inulin
YUN Hang, et al
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275-283
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34
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Analysis of lipid composition differences among 3 kinds of economic Echinoidea
ZHOU Li-Mei-Jia, et al
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284-289
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35
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Study on the effects of dandelion jujube juice on antioxidant and anti-inflammation in aging model female rat induced by D-galactose
YOU Jia-Wei, et al
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290-297
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36
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Optimization of process conditions for extraction of functional substances from Folium mori by ultrasound-assisted enzymolysis
WANG Wei-Li, et al
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298-307
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37
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Preparation process optimization for high purity eicosapentaenoic acid ethyl ester by transesterification combined with dynamic axial chromatography
CHEN Liang, et al
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308-316
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