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2023 Vol.14 No.11
Highlight: Anhui Key Laboratory of Intensive Processing of Agricultural Products
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1
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Effects of 3 kinds of modified celluloses on the quality of low salt surimi-crab meat mixed gels
NIE Yong-Tao, et al
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1-8
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2
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Effects of addition of Pueraria lobata powder on the edible quality of frozen steamed buns
GUO Wen-Tao, et al
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9-16
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3
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Effects of enzymes on the quality of bread
LIU Hao-Tian, et al
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17-25
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4
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Construction of Saccharomyces cerevisiae JJJ1 mutant for acetic acid tolerance improvement and transcriptomics analysis
DENG Yan-Hong, et al
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26-32
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Highlight: Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs
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5
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Nutritional analysis and evaluation of different parts of Procambarus clarkia with different size and gender
HUANG Guo-Wei, et al
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33-42
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6
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Effects of different heating methods combined with Rosmarinus on lipid oxidation and its flavour in Micropterus salmoides
QIU Wen-Xing, et al
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43-51
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7
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Extraction and characterization of Procambarus clarkii shell proteins by ultrasound assisted complex enzymatic hydrolysis
WANG Wen-Qing, et al
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52-61
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8
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Effects of near freezing point storage on color and volatile substances of fresh-cut lotus root in vacuum packing
ZHANG Yu-Juan, et al
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62-69
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9
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Effects of peroxyacetic acid and chlorine dioxide detergents on storage quality of cooked Procambarus clarkia
LUO Xiao-Ying, et al
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70-77
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10
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Effects of different drying methods on physicochemical properties and antioxidant capacity of sweet potato leaves
CAI Sha, et al
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78-86
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11
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Effects of different thawing methods on the quality and volatile flavor of dried Wuchang fish
DU Liu, et al
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87-95
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Special Topic: Plant-based Foods
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12
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Advances in functional characteristics of protein-lecithin composite system
LAN Tian-Tong, et al
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96-102
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13
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Research progress on flavor substances of soybean yogurt
HUANG Zu-Xian, et al
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103-110
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14
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Study on plant-based salmon substitutes based on high precision 3D printing
ZHU Yi-Yuan, et al
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111-120
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15
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Properties analysis of chromium-rich germinated brown rice flour and its application in steamed buns
LI Tian, et al
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121-129
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Special Topic: Microbial Quality Control Technology
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16
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Progress in the study of stress response and resistance mechanism of Salmonella under environmental stress
ZHENG Fan, et al
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130-139
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17
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Advance in enterohemorrhagic Escherichia coli pathogenic mechanism
YANG Xiao-Ping, et al
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140-146
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18
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Study on the diversity analysis of bacterial communities and fungal communities in Vaccinium spp. based on high-throughput sequencing technology
MIAO Cheng-Du, et al
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147-153
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19
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Ingredient test and microbial flora analysis of the Fermented Soya Bean and Sojae Semen Praeparatum
DONG Chao, et al
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154-163
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20
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Screening of antimicrobial activities of lactic acid bacteria and its application to red sour soup
LI Hou-Qiang
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164-170
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Food Analysis and Detection
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21
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Research progress on applications of non-thermal processing technologies in aquatic protein processing
LIU Ying-Lin, et al
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171-180
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22
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Application progress of machine learning in the production and processing of flower and fruit tea
PANG Wen-Yuan, et al
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181-189
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23
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Application of quantum dot nucleic acid aptamer sensor in food safety detection
JIANG Xin, et al
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190-196
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24
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Research progress on non-thermal sterilization technology for sterilization and disinfection in cold chain fresh food
ZHENG Qiao, et al
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197-204
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25
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Research progress of natural biodegradable materials
CHENG Hao, et al
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205-213
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26
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One-step rapid enrichment of malachite green based on novel ionic liquid gels
LI Pei-Yi, et al
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214-221
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27
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Hepatocyte toxicity and mechanisms induced by illegal dihydropyridine additives in health foods
XIAO Xue-Man, et al
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222-230
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28
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Preparation and flavor components analysis of compound condiment derived from boiled crayfish liquid
WU Wen-Xia, et al
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231-239
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29
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Residue elimination regularity of florfenicol and its metabolite florfenicol amine in broilers
MA Li-Na, et al
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240-248
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30
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Rapid determination of lead, arsenic and cadmium in fresh Lentinula edodes by energy-dispersive X-ray fluorescence spectrometry with gelatinizing sample preparation
HE Shi-Hui, et al
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249-254
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31
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Comparison of internal quality and copper content of preserved eggs with different eggshell appearance
SUN Jing, et al
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255-262
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32
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Effects of biological preservative treatment combined with modified atmosphere packaging on storage quality of chilled Tan mutton
MA Xiao-Ju, et al
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263-271
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Food Nutrition and Functional Foods
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33
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Research progress on the hypolipidemic bioactive components and mechanism of action of Rheum
LIU Ya-Zhou, et al
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272-282
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34
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A review of the anti-tumor mechanisms of polysaccharide
WANG Han, et al
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283-292
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35
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Effects of packaging methods on storage quality and antioxidant activity of granular green tea
SU Xiao-Qin, et al
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293-301
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36
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Effects of Houttuynia cordata flavonoids on energy metabolism of skeletal muscle in exercise-induced fatigue rats
REN Pan-Hong, et al
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302-312
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