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2023 Vol.14 No.16
Special Topic: Dairy Processing and Quality Safety
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1
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Constructions and applications of aptasensors for functional proteins detection in dairy products
HE Yan-Shuang, et al
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1-7
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2
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Effects of spoilage microorganisms in raw milk on the quality of liquid milk and their prevention and control
QIU Yue, et al
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8-15
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3
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Effects of ultrasound synergistic jujube polysaccharide on the in vitro digestive characteristics of functionalized goat yogurt
CHEN Xiao-Xia, et al
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16-24
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4
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Inhibitory effects of Lactobacillus. paracasei subsp. paracasei X12 on IEC-6 cell damage induced by N-nltrosodimethylamine
WANG Shu-Mei, et al
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25-31
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Special Topic: Aquatic Product Processing and Quality Safety
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5
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Isolation and identification of specific spoilage organisms and analysis of saprogenic amine production capacity during micro-frozen storage of Procambarus clarkia
LIAO E, et al
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32-41
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6
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Effects of cassava starch on gel quality of Harpadon nehereus surimi under different freezing strategies
YANG Chao, et al
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42-49
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7
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Study on the analysis of antioxidant activity of 13 kinds of plant polyphenol extracts and its effect on the quality of frozen unwashed surimi
WANG Ping, et al
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50-56
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8
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Optimization of processing technology for grilled snack food of seasoned Illex argentines
LIAO Deng-Yuan, et al
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57-66
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Special Topic: Flavor Chemistry of Food and Sensory Evaluation
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9
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Research progress of thermal process meat flavorings detection methods
CAI Shi-Ping, et al
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67-76
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10
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Changes of nutrients and tea flavor during the preparation of germinated rye tea
WEI Kai-Dong, et al
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77-85
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11
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Research progress on fishy odor generation mechanism and deodorization methods of livestock and poultry by-products
LIU Ze-Qi, et al
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86-93
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12
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Effects of purification and temporary maintenance on the nutritional components and volatile flavor compounds of Micropterus salmoides in pond
CUI Yan-Na, et al
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94-103
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Food Analysis and Detection
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13
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Research progress on the influence of biofilm status on antibiotic resistance and virulence of foodborne pathogens
ZHOU Xiu-Juan, et al
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104-111
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14
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Research progress in electrochemical sensor based on metal-organic framework for food safety detection
ZHANG Kai-Wen, et al
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112-123
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15
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Research progress on quality improvement and safety control of meat snack food
WEN Wen, et al
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124-132
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16
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Research progress on postharvest fresh-keeping technology of fresh corn
CHEN Shao-Qing, et al
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133-142
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17
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Inhibitory effects of Perilla frutescens leaf extract on advanced glycation end products formation in glucose-lysine models of Maillard system
GUO Yu-Rong, et al
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143-151
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18
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Development of a freshness evaluation model and quality changes in chicken breast during refrigeration conditions
LIU Dan-Fei, et al
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152-159
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19
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Effects of different temperatures on quality of late indica rice under nitrogen-controlled atmosphere storage
ZHANG Yu-Rong, et al
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160-169
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20
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Quality evaluation of functional rice based on entropy weight-technique for order preference by similarity to ideal solution combined with in vitro simulated digestion
NIE Xiao-Bing, et al
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170-178
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21
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Study on effects of polysaccharides from Sibiraea angustata on movement of of Caenorhabditis elegans in high heat environment and its mechanism
PAN Ling, et al
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179-186
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22
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Development of a method for simultaneous detection of cattle and yak-origin ingredients based on triplex real-time fluorescence polymerase chain reaction
MU Qi-Le, et al
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187-195
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23
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Simultaneous determination of 10 kinds of mycotoxins in grain and grain products based on composite extraction technology coupled with ultra performance liquid chromatography-tandem with triple quadrupole mass spectrometry
FENG Ting-Ting, et al
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196-204
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24
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Preparation of glyphosate monoclonal antibody and establishment of an enzyme linked immunosorbent assay
DU Bin, et al
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205-212
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Food Processing and Technology
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25
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Advances in processing and reheating technologies for frozen prepared poultry foods
LI Zi-Hang, et al
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213-223
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26
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Optimization of enzymatic modification process of bovine bone protein and study on its structure and functional properties
HONG Nian-Cheng, et al
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224-231
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27
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Analysis of the influence of process on the rehydration characteristics and quality of instant noodle slice based on structural characteristics
WANG Yu-Wen, et al
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232-241
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28
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Effects of curing method and storage condition on oxidation stability of flaxseed powder
WANG Nan, et al
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242-249
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29
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Process optimization and quality analysis of Pueraria raw puffed stick by extrusion
SHI Jian-Bin, et al
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250-258
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30
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Rheological properties of pear paste and its influencing factors
LI Yue, et al
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259-267
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31
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Effects of different strains on changes of physicochemical indexs and bioactive components of seabuckthorn Jiaosu during fermentation process
ZHANG Hai-Yan, et al
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268-276
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32
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Optimization of extraction process of Penthorum chinense flavonoids by fluidized bed jet milling assisted ultrahigh pressure extraction method and its liver protecting effect
SUN Yan, et al
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277-285
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33
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Study on ultrasonic-enhanced crystallization fractionation process of 12℃ palm oil
YE Zhi-Xiang, et al
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286-292
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34
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Optimizing the extraction of ergothioneine from Stropharia rugosoannulata by response surface methodology and evaluating the stability of in vitro antioxidant capacity
WANG Yan-Hui, et al
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293-302
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