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2023 Vol.14 No.12
Special Topic: Food Flavor Analysis and Sensory Evaluation
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1
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Advance in aroma components and influencing factors of white tea
WU Shan-Shan, et al
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1-14
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2
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Study on the difference of aroma components between wheat and crushed wheat based on electronic nose and gas chromatography-mass spectrometry
LI Meng-Fan, et al
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15-22
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3
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Research on key flavor substances of Nongxiangxing Baijiu based on flavor interaction
LIU Xin-Xin, et al
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23-34
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4
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A comparative study on the effects of 5 kinds of different drying treatments on Rosa rugosa quality
LUO Si-Yue, et al
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35-45
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5
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Comparison of aroma characteristics of hop extracts based on supercritical CO2 extraction and spinning cone column method
OU Ze-Jie, et al
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46-53
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6
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Effects of vitality changes of Mizuhopecten yessoensis on taste characteristics
CAI Yan, et al
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54-61
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7
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Difference analysis of key aroma compounds between Thai fragrant rice and common rice based on odor activity values
XIA Qiao-Li, et al
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62-70
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8
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Identification of key flavor active compounds in Anqiu ginger based on gas chromatography-olfactometry-mass spectrometry and odor activity value
DU Wen-Yu, et al
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71-79
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Special Topic: Deep-processing and High-valued Application of Edible Mushrooms
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9
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Nutritional quality of mycelium of edible mushrooms and its application in meat products
WANG Jian, et al
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80-90
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10
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Quality evaluation of the main tastes of Boletus edulis from different origins in Yunnan Province
ZI Lu-Xi, et al
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91-99
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11
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Isolation, purification, structural characterization and immunomodulatory activity of immune regulatory proteins from Cordyceps militaris
XU Da-Zhong, et al
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100-108
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12
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Ultrasonic-assisted extraction condition optimization and antioxidant activity of polysaccharides from Oudemansiella raphanipes
MIAO Jing-Nan, et al
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109-116
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Special Topic: Meat Processing and Quality Safety
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13
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Application of starch-based food films in preservation of meat products
CHI Min, et al
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117-125
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14
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Study on the change of biogenic amine content of chilled pork during storage and the effect of different packaging methods on the change of biogenic amine content
ZHAO Hong-Bo, et al
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126-135
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15
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Study on the preparation and antibacterial activity of squid protein hydrolysate and Maillard reaction product
ZHU Qiu-Yu, et al
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136-146
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16
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Effects of pretreatment methods on the quality characteristics of the Chinese giant salamander soup
ZHANG Dong-Mei, et al
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147-157
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17
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Effects of salt addition on the migration of nutrients in chicken bone soup and the stability and antioxidant activity of micro-nano particles
ZOU Zhi-Cheng, et al
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158-165
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Special Topic: Preservation and Storage of Fruits and Vegetables
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18
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Advances in methyl jasmonate-induced disease resistance in fruits and vegetables and its involved mechanisms
WEN Xiao-Li, et al
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166-172
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19
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Advances in synthesis, function and exogenous regulation of sulforaphane
ZHANG Jing-Yi, et al
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173-180
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20
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Study on fast discrimination of peanut frostbite by near-infrared spectroscopy
GAO Xiang, et al
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181-186
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21
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Effects of different temperatures on lycopene extracts and lycopene isomers in micelles
LI Chuan-Tian, et al
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187-194
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22
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Purification and inhibition kinetics of α-amylase inhibitor from Golden Crown snap bean seeds
MENG Cheng-Cheng, et al
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195-202
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Food Analysis and Detection
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23
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Research progress of emerging mycotoxin detection technology and its contamination status in food
SHEN Hui-Jing, et al
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203-213
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24
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Application progress of colorimetric sensing strategy based on nanomaterials for detection of Salmonella
BAI Xiu-Yu, et al
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214-224
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25
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Research progress on health risk assessment of heavy metals in food
LIN Xin-Xiao, et al
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225-233
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26
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Effects of neutral polysaccharide from Brassica rapa L. on immune function of A549 tumor-bearing mice
TAOERDAHONG Hai-Li-Qian, et al
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234-241
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27
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Effects of direct steam infusion sterilized and storage conditions on the content of furfural compounds in liquid milk
FU Xiao-Fei, et al
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242-249
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28
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Enhancement of viscoelastic properties of high-branched maltodextrin by non-starchy polysaccharides
MU Si-Yu, et al
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250-257
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29
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Determination of the molar substitution of hydroxypropyl konjac glucomannan by gas chromatography
WU Ya-Nan, et al
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258-264
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30
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Rapid analysis of metabolite differences between green and smoked Areca catechu L. by direct analysis in real time-quadrupole time-of-flight mass spectrometry
LI Guo-Ping, et al
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265-273
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31
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Analysis of the effect of electron beam irradiation on antioxidant activity of Polygonati rhizoma based on orthogonal partial least squares-discriminant
XU Pan, et al
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274-282
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32
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Study of the relationships between structure and functional properties of heating induction-self-assembly soy protein gels
ZHU Xiu-Qing, et al
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283-292
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33
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Optimization of ultrasonic extraction process of lignans from Schisandra chinensis vine stem by analytic hierarchy process-entropy weight method combined with response surface methodology
SHI Chang, et al
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293-302
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