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2023 Vol.14 No.17
Highlight: School of Life and Health Technology, Dongguan University of Technology-China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation
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1
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Studying the interaction of caffeic acid and p-coumaric acid with urease based on spectroscopy combined with molecular simulation
GUO Hao-Xu, et al
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1-8
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2
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In vitro digestive properties of soy protein fibrous aggregates
LI Yi-Ling, et al
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9-16
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3
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Study on covalent interaction efficiency between chlorogenic acid and protein amino acid residues
WEN Jin-Qu, et al
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17-25
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4
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Study on fine structure, physicochemical and digestive properties of organic 5-color millet starch
XU Mei-Qi, et al
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26-35
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5
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Antioxidant activity of bound polyphenols from distiller’s grains and the effects on fluorescence characteristics of α-amylase
TANG Xi-Yao, et al
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36-44
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Special Topic: Application of Nanotechnology in Food Science
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6
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Enzyme-encapsulated metal-organic framework nanozyme cascade catalysis enables visual determination of hypoxanthine in fish
ZHANG Xiao-Yun, et al
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45-53
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7
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Rapid detection of Salmonella enteritidis in food by nanozyme based lateral flow immunoassay
LIU Xiao-Jing, et al
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54-61
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8
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Effects of β-sitosterol/γ-oryzanol and glyceryl monolaurate on the structural properties of beeswax camellia oil oleogel
REN Yu-Peng, et al
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62-68
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Special Topic: Tea Science Research
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9
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Properties of colloidal particles and sedimentation in Liupao tea infusion
HU Xiang, et al
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69-77
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10
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Enzyme production capacity of Brevibacillus brevis in post-fermented tea and its enzyme activity in the process of pile-fermentation
PAN Xue-Li, et al
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78-86
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11
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Analysis on the difference of main biochemical components and mineral elements of Xinyang Maojian tea harvested in different seasons
CHEN Ling-Zhi, et al
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87-94
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12
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Research on perchlorate contamination levels in tea based on near-infrared spectroscopy
YANG Qing, et al
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95-101
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13
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Effects of numerical controlled fermentation with different microorganisms on the flavor compounds of Pu-erh ripe tea
PENG Wen-Shu, et al
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102-113
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Special Topic: Extraction, Mechanism of Action, Efficacy Research, and Functional Product Development and Application of Active Ingredients from Medicinal and Edible Homologous Plants
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14
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Optimization of ultrasound coupled negative pressure vacuum extraction of Eriobotrya Lindl. flower flavonoids based on Design-Expert software and its biological activity study
LIU Qi-Fu, et al
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114-121
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15
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Protective effect of Rosa roxburghii Tratt. polyphenols against acrylamide-induced hepatic oxidative damage
LOU Jie-Nan, et al
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122-128
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16
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Optimization of extraction process of Angelica keiskei chalcones by ultrasonic assisted natural deep eutectic solvents and its anti-aging effect
XU Zhao-Li, et al
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129-138
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17
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Effects of blanching pretreatment combined with different drying methods on active substances and antioxidant activity of Rosa roxburghii Tratt
WANG Ya-Ping, et al
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139-146
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18
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Study on the optimization of extraction process of total saponins of Semen ziziphi spinosae and its mechanism of improving sleep
TANG Xue-Yan, et al
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147-155
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Special Topic: Food Flavor Analysis and Sensory Evaluation
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19
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Development of a new headspace solid-phase extraction jar and its test on the volatile compounds of Yu-Shiang Shredded Pork
MA Jun-Wei, et al
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156-165
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20
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Study on the mechanism of volatile flavor change during the processing of ready-to-hot pre-made black pepper chicken fillet
WEI Deng, et al
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166-175
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21
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Differential analysis of volatile components in 5 kinds of easily confused spices with appearance by gas chromatography-ion mobility spectroscopy
LIU Yin, et al
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176-184
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22
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Study on nutrients and aroma components in pulp of Citrus grandis at different storage times
LI Wei, et al
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185-195
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Food Analysis and Detection
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23
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Research progress in electrochemical aptasensor sensing strategies in food detection fields
WANG Long, et al
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196-206
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24
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Application of microbial sensors in food analysis
SU Dong-Hai, et al
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207-214
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25
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Rapid detection of quality indexes of Wenshan Panax notoginseng based on near infrared spectroscopy technology
PENG Hai-Yang, et al
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215-222
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26
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Study on the isolation and identification of pathogen from Hylocereus undatus fruit and the antibacterial activity of thymol
WANG Xiao-Gang, et al
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223-230
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27
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Analysis of volatile components in Citrus sinensis Osbeck by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry
PAN Yi-Cheng, et al
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231-240
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28
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Inhibitory effects of composite antioxidants on acrylamide and chloropropanol ester in fried fresh cut potato chips
LI Rong-Rui, et al
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241-251
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29
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Study on the Schizophyllum commune composite wheat flour steamed bread and its starch digestibility
HE Ze-Dong, et al
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252-260
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30
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Study on the inhibition of melanin synthesis and antioxidant activities of concentrated Sparassis crispa extract
XU Yuan-Yuan, et al
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261-268
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Food Storage, Transportation, and Preservation
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31
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Research progress on postharvest nanocomposite coating for preservation of fruits and vegetables
WANG Jia-Xin, et al
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269-275
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32
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Research progress of virus control and secondary hazards in cold chain food
YU Qian-Fan, et al
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276-284
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33
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Effects of liquid nitrogen freezing temperature on the lipid oxidation and odor changes of Monopterus albus during frozen storage
HE Xiang-Long, et al
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285-293
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34
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Effects of high oxygen and hydrogen peroxide co-treatment on the browning of chestnut kernels
CHENG Jin-Xiao, et al
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294-300
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35
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Effects of different packaging materials on the storage quality of Aralia chinensis
CHEN Bai, et al
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301-308
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