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2023 Vol.14 No.22
Highlight: College of Food and Pharmacy, Zhejiang Ocean University
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1
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Study on the preparation of pectin crosslinked β-cyclodextrin loaded fucoxanthi and its hypolipidemic activity in vitro
CHEN Jin-Ye, et al
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1-8
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2
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Study on the physicochemical properties and in vitro biological activities of soluble dietary fiber from Porphyra yezoensis
LI Su-Ling, et al
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9-18
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3
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Antioxidant activity of strontium-rich tea polysaccharide extract and its protection against H2O2-induced oxidative damage in LO2 cells
XIA Xiao-Yue, et al
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19-28
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Highlight: College of Food Science and Engineering, Harbin University of Commerce
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4
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Application and research progress of lactic acid bacteria fermentation in cereal products
MA Chun-Min, et al
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29-38
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5
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Research progress in modification technology and application of wheat starch
ZHANG Guang, et al
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39-47
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6
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Research progress on nutrient composition, functional activity and processing status of Acipenser sturio
ZHANG Meng, et al
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48-56
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7
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Study on the properties of rice gluten-wheat arabinoxylan composite hydrogel
BIAN Xin, et al
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57-64
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8
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Process optimization for the preparation of salt-enhancing digests based on deep enzymatic digestion of peanut proteins
YANG Chun-Hua, et al
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65-73
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9
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Effects of dry heating treatment and pH shifting on gel properties of hemp protein isolate/carrageenan grafted hydrogel
LV Ming-Shou, et al
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74-83
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Highlight: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering
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10
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Research progress on extraction, structural and function properties of black garlic melanoidin
CHEN Nuo, et al
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84-90
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11
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Research progress on microorganisms and flavor formation of sour bamboo shoots
FENG Hao-Sen, et al
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91-99
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12
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Research progress on the bacteriostatic mechanism of chitosan and its application in meat and meat products
LIU Xiao-Ting, et al
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100-106
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13
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Effects of microwave reheating on the quality of chicken soup with bamboo shoots
ZHAO Pei-Jing, et al
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107-115
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Special Topic: Rapid Detection Technology for Food Safety
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14
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Progress in traceability technology of food origin and its application in combination with chemometrics
CHEN Po, et al
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116-125
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15
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Quantitative detection of adulteration in extra virgin olive oil using back propagation neural network algorithm combined with Raman fluorescence spectroscopy
WANG Jiu-Ling, et al
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126-133
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16
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Extraction of Zanthoxylum pericarp genomic DNA: Performance evaluation and comparative study of different kits
YI Qiu-Ju, et al
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134-142
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17
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Optimization and comparison of isothermal rapid detection methods for Vibrio harveyi in aquatic products
ZHONG Yao, et al
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143-151
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Food Analysis and Detection
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18
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Research progress in the preparation and digestion characteristics of starch-polyphenol complexes
LIU Si-Jing, et al
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152-161
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19
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Research progress of hop flavor substances and analysis techniques
XIAO Lin, et al
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162-171
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20
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Effects of different storage temperature on the quality of sweet potato tubers in cold regions
ZHANG Yi, et al
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172-180
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21
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Effects of lysine-glucose Maillard reaction products on postharvest quality of Pleurotus eryngii
ZHANG Jun, et al
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181-189
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22
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Optimization of expression conditions and enzymatic properties of intracellular deacetylase from Pantoea dispersa in Escherichia coli
YANG Wen-Tao, et al
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190-199
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23
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Establish of prediction models of near-infrared spectroscopy for freshness of refrigerated Ctenopharyngodon idella based on particle swarm optimization algorithm for optimizing back propagation neural network
ZHANG Qin-Yu, et al
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200-209
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24
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Comparison of the effects of room and low fermentation temperatures on the quality of secondary fermented chili sauce
ZHENG Xun-Pei, et al
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210-219
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25
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Preparation of novel excite-state intramolecular proton transfer polymers with the highly sensitive detection of amine gases
LU Jing, et al
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220-225
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26
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Effects of initial processing on residues of 5 kinds of pesticide in Codonopsis pilosul
WANG Fang, et al
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226-232
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27
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Determination of pentachlorophenol in agaric by solid phase extraction coupled with gas chromatography-tandem mass spectrometry
LU Zhong-Kui, et al
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233-240
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28
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Analysis of the effects of plant oil on the odor of red pepper based on electronic nose and gas chromatography-mass spectrometry combined with relative odor activity value
XUE Dong, et al
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241-251
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Food Nutrition and Functional Food
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29
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Research progress on functional characteristics and products of pyrroloquinoline quinone
LI Zhong-Zhu, et al
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252-258
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30
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Effects of different sterilization methods on the quality of smoked duck breast products
QI Yu-Xia, et al
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259-267
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31
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Screening of in vitro lipid-lowering active ingredients from Olea europaea L. fruit extract and preliminary study on the mechanism
ZHANG Xin, et al
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268-277
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32
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Preparation process optimization and antioxidant activity of xanthine oxidase inhibitory peptide from Scomberomorus niphonius
ZHAN Wei-Jun, et al
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278-287
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33
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Differential analysis of zinc protoporphyrin formation in pig by-products
DUAN Sheng-Jie, et al
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288-294
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34
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Optimization of extraction conditions of anthocyanins from Brassica oleracea L. var. capitata f. rubra by ultrasonic-enzymatic method and study on its antioxidant and digestive enzyme inhibitory activities
HAO Li, et al
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295-304
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35
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Preparation, identification and functional analysis of small molecular peptides from Cyperus esculentus meal
LU Zhong-Kui, et al
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305-312
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36
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Study on the effects of hot air drying on the antioxidant activity and metabolite composition of Capsicum annuum L. extract
WANG Shu-Hao, et al
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313-320
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