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2023 Vol.14 No.19
Highlight: College of Food Science, South China Agricultural University
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1
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Recent advances in the application of magnetic nanomaterials-based pretreatment methods in food analysis
YU Hong-Tao, et al
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1-12
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2
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Study on the contribution of endogenous chemical reaction and bacterial activity to the spoilage of Oreochromis mossambicu fillets under controlled freezing-point storage
CHEN Hui-Ping, et al
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13-19
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3
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Determination of chloramphenicol in chicken and milk by fluorescence quantitative immunochromatography
ZHENG Jia-Le, et al
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20-28
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Special Topic: Quality inspection and control of grain, oil and food
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4
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Predicting total phenolic content in rapeseed using image analysis and deep learning
HUANG Xiao-Chen, et al
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29-36
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5
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Effects of different sampling programs on grain storage quality inspection
ZHAO Jin-Qi, et al
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37-48
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6
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Comparative analysis of the effects of 4 kinds of common antioxidants on oxidation stability of Idesia polycarpa oil
GUO Xiao-Ni, et al
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49-56
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7
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Quality change and kinetic analysis of long-grain indica rice after low temperature storage
ZHANG Yu-Rong, et al
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57-67
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8
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Study on influencing factors and evaluation methods of appearance, internal structure and eating quality of solid Ma Qiu
LI Bin, et al
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68-77
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Special Topic: Application of Nanotechnology in Food Science
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9
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Structure-activity relationship of nanozymes and its applications in food detection
ZHANG Wei-Dan, et al
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78-88
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10
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Application progress of electrochemical sensors based on two-dimensional nanomaterials for the detection of ochratoxin A in grains and their products
ZHANG Xu, et al
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89-97
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11
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Determination of p-(tert-octyl) phenol in food packaging based on bismuth nickel bimetallic metal-organic frameworks electrochemical sensor
LIN Qian, et al
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98-106
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12
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Effects of hydrogen peroxide nanoatomization fumigation on the storage quality and physiological characteristics of soybean sprouts
LI Zi-Qin, et al
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107-114
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Special Topic: Fruit and Vegetable Processing and Quality Safety Control
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13
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Effects of pretreatment conditions on the quality of vacuum freeze-dried white radish crisps
YUE Dan-Hua, et al
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115-123
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14
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Study on the variation of flavor compounds during fermentation of honey peach jam by lactic acid bacteria
HU Hang-Wei, et al
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124-132
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15
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Comparative study on flavonoids content and antioxidant activity of 23 kinds of Citrus reticulata Blanco peels
BAI Li, et al
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133-142
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16
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Effects of fermentation conditions on nutritional quality and flavor of pickled vegetable with Manihot esculenta Crantz tender shoots
ZHANG Jin-Quan, et al
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143-154
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Food Analysis and Detection
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17
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Research progress in starch retrogradation detection technology
YANG Chun-Hua, et al
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155-162
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18
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Research progress on extraction, separation and purification, antioxidant activity of active components from Panax notoginseng
NIU Shi-Rong, et al
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163-171
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19
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Research progress on enhancing intestinal immune function of beta-glucan
LIU Ya-Li, et al
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172-178
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20
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Research progress on extraction technology, biological activity and mechanism of ursolic acid
XIAO Miao, et al
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179-188
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21
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Application of reference materials in the detection of triclosan and benzophenones in food
WANG Jia-Ning, et al
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189-198
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22
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Effects of agar-oligosaccharide on protein functional properties of Litopenaeus vannamei during frozen storage
SONG Jia, et al
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199-206
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23
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Preparation of alizarin-potato starch composite film and its ammonia response behavior
PENG Zhong-Wei, et al
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207-214
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24
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Effect and mechanism Dendrobium officinale water extract on prolongation of lifespan of Caenorhabditis elegans by activating SKN-1 transcription factor
WANG Chen-Xi, et al
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215-224
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25
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Microbial community characteristics analysis of licorice from different provenances and different habitats based on 16S rRNA gene
LI Hai-Yan, et al
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225-234
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26
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Effects of Ganoderma lucidum on the taste characteristics of 3 varieties of summer and autumn raw dark green tea after fermentation in Guizhou Province
LIU Ya-Bing, et al
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235-242
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27
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Research on the construction of standardized knowledge system for small and micro food enterprises
HOU Han-Fang, et al
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243-251
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Food Processing and Technology
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28
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Hot air drying characteristics and drying kinetics model of Gleditsia sinensis seeds
LI Na, et al
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252-261
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29
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Effects of konjac glucomannan on storage quality of purple sweet potato pork meatballs
ZHU Jing, et al
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262-271
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30
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Study on the optimal liquid medium formulation of Armillaria mellea and its active ingredients and antioxidant capacity
LI Xin-Yang, et al
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272-279
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31
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Effects of extrusion temperature on physical, chemical and processing functional properties of hemp protein
BI Chong-Hui, et al
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280-287
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32
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Effects of different treatments on extraction effects and functional properties of keratin from pig hair
MENG Shao-Hua, et al
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288-296
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33
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Effects of different desalination processes on quality of soy sauce
LI Gui-Juan, et al
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297-305
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34
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Preparation of Thunnus dark meat antioxidant peptide and optimization of functional peptide drink formulation
ZHANG Jun-Jie, et al
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306-314
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