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2023 Vol.14 No.10
Special Topic: Food Flavor Analysis and Sensory Evaluation
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1
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Aroma composition analysis of Lidu Baijiu of different quality grades in different years
ZHENG Si-Man, et al
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1-12
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2
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Research on the volatiles of fruiting bodies of artificial cultured Isaria cicadae Miq. from different sources
HAN Bin, et al
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13-21
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3
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Analysis of colony structure and flavor in low salt bath pickles
XIAO Lan, et al
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22-30
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4
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Study on the effects of light conversion film on volatile flavor and metabolomics of Beibei pumpkin
XING Wei-Hai, et al
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31-39
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5
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Analysis of the effects of freezing treatment on flavor components of Polygonatum cyrtonema rice wine based on intelligent sense and headspace solid-phase micro-extraction-gas chromatography-mass spectrometry
DONG Fa-Bao, et al
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40-49
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6
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Effects of Alternaria alternata infection on the release of volatile substances from fresh fruit of Lycium barbarum L.
MA Jin-Hua, et al
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50-58
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Special Topic: Application of biosensor in food safety detection
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7
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Research progress of electrochemical aptasensors for the detection of mycotoxins based on signal amplification strategy
WANG Hai-Cong, et al
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59-66
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8
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Research progress in fluorescence rapid detection of perfluorooctane sulfonic acid
SHI Yi-Jie, et al
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67-75
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9
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Rapid detection of α-amanitin in wild mushroom based on electropositive gold nanoparticles-aptamer nanobiosensor
YANG Ren-Xiang, et al
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76-83
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10
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Fe3O4@Au-Cu/metal organic framework nanozyme electrochemical sensor for the detection of nitrite in food
CHEN Yan-Yu, et al
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84-91
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11
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Determination of uric acid in milk by Fe3O4@Au smartphone colorimetric method
DU Shi-Qin, et al
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92-102
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Special Topic: Functional Food and Nutritionally Active Substances
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12
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Research progress on selenium collection characteristics and physiological activity of selenium-rich sprouts
WANG Lu-Lu, et al
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103-109
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13
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Analysis on key technologies and product development status of low glycemic index food processing
LIANG Jia-Xin, et al
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110-117
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14
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Characteristics analysis of tofu prepared by different solidification methods
GAO Yue, et al
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118-126
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15
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Effects of infrared radiation blanching combined with hot-air drying on the qualities and storage stabilities of Juglans regia L. kernels
WANG An, et al
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127-135
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16
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Study on preparation of chromium(Ⅲ)-enriched Pisum sativum L. and the bioactivity of its chromium-containing protein components
YUAN Yong-Gan, et al
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136-144
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17
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Study on the antioxidant activity of polyphenols from walnut meal extracted by vacuum
SU Chen, et al
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145-153
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18
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Optimization of reversed micelle extraction and antibacterial activity of limonoids
WANG Jin-Song, et al
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154-163
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19
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Optimization of selenization modification of Neihuang Ziziphus jujuba polysaccharides by Design-Expert software design and its anti-oxidant and anti-fatigue effects
MA Xiao-Ning, et al
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164-172
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20
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Functional components, antioxidant activity and tyrosinase inhibitory activity of extracts from different solvent extracts from stems of Tetrastigma hemsleyanum Diels et Gilg
HU Yu-Hang, et al
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173-181
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21
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Study on physicochemical characteristics and edible quality of germinated brown rice from different origins and varieties
ZHANG Fang, et al
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182-190
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Food Analysis and Detection
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22
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Research progress on epicuticular wax and its relationship with fruit storage
HAN Tong, et al
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191-198
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23
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Construction of agricultural product quality evaluation system
LI Li-Mei, et al
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199-205
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24
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Effects of different harvesting methods and tenderness of fresh leaf on fluorine content and quality of Qingzhuan tea
ZHU Jun-Yu, et al
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206-212
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25
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Authentic identification of Shennong multifloral honey based on metabolomics technology
LIN Cong-Cong, et al
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213-221
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26
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Study on the effect of pH on the bingding of curcumin and bovine serum albumin by fluorescence spectroscopy combined with molecular docking methods
YAN Huan, et al
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222-230
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27
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Effects of chitosan limonene coating on storage quality of fresh-cut cantaloupe
ZHAO Xue-Min, et al
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231-239
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28
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Effects of wheat bran on physical property and starch digestibility of crisp biscuits
LI Yue, et al
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240-245
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29
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Evaluation of the quality of Panax ginseng at different drying methods based on the coefficient of variation method
MENG Ling-Xu, et al
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246-253
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30
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Study on lead isotopic determination and origin traceability of sea cucumber
CUI Yan-Mei, et al
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254-260
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31
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Seasonal variation characteristics of biochemical components of Camellia sinensis var. “Huangjinju” and Camellia sinensis var. “Ningzhou 2”
JIANG Xin-Feng, et al
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261-269
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32
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Effects of electron beam irradiation on quality of Xinjiang dried fruit and determination of its maximum tolerated dose
ZHAO Zhi-Ya, et al
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270-277
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Food Safety Supervision and Management
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33
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Application of recombinase aided amplification in the detection of foodborne pathogens
QIN Ai, et al
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278-286
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34
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Safety status and regulatory risk control of fiber material polylactic acid used in food contact products
CHEN Fu-Zhi, et al
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287-294
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35
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Detection of aflatoxin B1 in corn oil by microfluidic chip liquid-liquid extraction combined with ultra performance liquid chromatography-tandem mass spectrometry
WANG Guan-Yu, et al
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295-300
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36
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Rapid detection of Pseudomonas aeruginosa in packaged drinking water by real-time fluorescence polymerase chain reaction
WANG Dan, et al
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301-306
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