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2023 Vol.14 No.14
Highlight: College of Food Science and Engineering, Tianjin University of Science and Technology
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1
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Detection of aflatoxin B1 in vegetable protein meat based on surface enhanced Raman spectral aptamer sensor
LU Ran, et al
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1-9
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2
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Analysis on the differences of volatile substances in different wheat fermented dough and steamed bread
GAO Xue, et al
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10-18
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3
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Effects of exogenous NO on postharvest storage quality of Vigna unguiculata L.
ZHANG Fan, et al
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19-26
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4
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Preparation and stability analysis of phosvitin peptide-ferrous chelate
SONG Lu-Shan, et al
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27-34
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Highlight: College of Food Science and Technology, Henan Agricultural University
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5
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Research progress on beige adipogenesis induced by nano-targeted delivery system for food-derived bioactive factors
LIN Xiao-Xia, et al
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35-44
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6
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Advances in L-glutamic acid metabolism and signal transduction in plants
LI Wen-Xin, et al
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45-51
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7
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Multi-omics interpretation of the molecular mechanism of small colony variants of foodborne pathogens: A review
GUAN Peng, et al
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52-58
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8
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Microbial diversity analysis and dominant microorganisms identification and isolation of Xinyang black pig bacon
CUI Wen-Ming, et al
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59-67
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9
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Effects of dough acidity and nitrogen content on spore growth of Saccharomycopsis fibuligera
GOU Qing-Huan, et al
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68-76
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10
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Effect of NaCl on the digestibility of heat-induced beef myofibrillar protein
ZHU Zhi-Chao, et al
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77-84
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Highlight: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering
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11
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Effects of combined treatment of melatonin and ultraviolet C on volatile compounds of fresh-cut Ma bamboo shoots
LIU Dong-Jie, et al
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85-94
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12
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Study on the antibacterial mechanism of Nisin against Carnivorous bacteria and Saprophytic staphylococcus
HUANG Wei-Ying, et al
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95-104
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13
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Effects of different Qu making methods on volatile flavor components in the production of Chi-flavor liquor Qu
ZHANG Zhi-Chao, et al
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105-114
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Special Topic: Food Flavor Analysis and Sensory Evaluation
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14
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Research progress of the flavor compounds in traditional Huangjiu
YAN Wen-Yi, et al
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115-124
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15
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Research progress on pretreatment and analysis methods of food flavor substances
ZHANG Ying-Ying, et al
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125-135
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16
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Effect of ginger essential oil-gelatin coating on flavor quality of chicken during storage
HUANG Ming-Zheng, et al
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136-143
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17
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Optimization of esterifying enzyme production by compound mould and difference of volatile metabolites in intensified fermentation of Baijiu
MA Peng, et al
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144-154
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18
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Brewing process optimization and flavor quality analysis of Hylocereus polyrhizus, Musa nana and Rosa roxburghii compound fruit wine
DONG Fa-Bao, et al
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155-165
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Food Analysis and Detection
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19
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Interpretation of the guiding principle and discussion on the development direction of health food detection technology
TAO Rui, et al
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166-174
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20
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Research progress on cleaning technology of hard-to-clean fruits and vegetables with irregular surfaces
WEI Li-Na, et al
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175-183
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21
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Progress in the processing technology of prefabricated eel
YANG Li-Feng, et al
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184-191
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22
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Research progress on influence factors and changing rules of N-nitrosamines formation in aquatic products
DAI An-Na, et al
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192-199
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23
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Application of chemometrics methods in fruit and vegetable field
GAO Pan, et al
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200-208
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24
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Advances on applications of magnetic solid phase extraction technology in the determination of phthalate esters
YANG Yan-Hong, et al
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209-218
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25
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Simultaneous determination of 3 kinds of vanillin compounds in infant foods by gas chromatography-ion mobility spectrometry
WEI Yu, et al
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219-226
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26
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Detection for the heavy metal mercury ions in aquatic products by highly sensitive composite fluorescent nanosensor based on aptamer@gold nanoclusters/graphene oxide
WANG Ying, et al
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227-235
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27
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Species identification of common Sciaenidae fish maw based on DNA barcoding
YE Xiao-Kang, et al
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236-244
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28
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Simulation study of freeze-drying process in pilot-scale production of instant tea powder
HUANG Li-Qing, et al
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245-253
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29
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Effects of liquid nitrogen frozen on the quality attributes of Phyllostachys praecox shoots during freezing storage
DONG Hong-Bing, et al
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254-263
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30
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Detection of difenoconazole in fruits and vegetables by gold nanoflowers immunochromatographic strip
WANG Ruo-Bing, et al
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264-272
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31
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Establishment of sensory descriptors and analysis of sensory quality characteristics of fresh corn
LI Yi-Lin, et al
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273-281
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Food Nutrition and Functional Foods
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32
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Research progress on the relationship between fruit epicuticular wax metabolism, regulation and quality
YU Shu-Li, et al
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282-289
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33
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Research progress of dietary fiber extraction modification and bioactivity of Rosa roxburghii Tratt pomace
ZHU Ren-Wei, et al
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290-297
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34
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Study on the preparation of low bitter peptide powder by stepwise enzymatic hydrolysis of wheat gluten protein
WEI Yun-Jin, et al
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298-307
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35
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Effects of green, Oolong, and black tea extracts on 2,4-dichlorophenoxyacetic acid-induced embryonic morphological developmental toxicity of zebrafish
HUANG Xu-Hong, et al
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308-316
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