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2023 Vol.14 No.23
Highlight: School of Food Science and Engineering, Wuhan Polytechnic University
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1
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Progress in application of metabolomics in the study of food quality
MA Zhao-Qing, et al
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1-8
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2
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Rapid detection of adulterated chicken meat in dried pork slice by Raman spectroscopy
YANG Jia-Shuo, et al
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9-15
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3
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Effects of rice flour on rheological properties of wheat dough and crisp biscuit quality
CAO Yang, et al
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16-24
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4
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Optimization of biodegradation process and kinetics of glucosinolate from rapeseed meal
YAN Dan-Dan, et al
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25-33
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5
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Extension of shelf life of low-salt chicken essence and its flavor characteristics analysis
LI Wan-Bing, et al
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34-42
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6
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Effects of propyl gallate on antioxidant effect of lard
ZHANG Hui-Hui, et al
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43-50
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Special Topic: Rapid Detection Technology for Food Safety
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7
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Application of Raman spectroscopy in food safety detection
TANG Xue-Mei, et al
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51-58
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8
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Advances in aptamer-based biosensor based on nanomaterials for detecting mycotoxins
WANG Jun-Hao, et al
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59-69
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9
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Rapid determination of aflatoxin B1 in peanut oil by the fusion of near infrared spectroscopy and surface-enhanced Raman spectroscopy
WU Sheng-De, et al
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70-79
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10
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Rapid detection of florfenicol and its metabolite florfenicol-amine in poultry eggs using time-resolved fluorescent immuno-chromatography
TONG Lan-Yan, et al
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80-88
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Special Topic: Fruit and vegetable Processing and Quality and Safety Control
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11
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Study on quality and volatile substances of different varieties of Raphanus sativus L.
WANG Ting, et al
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89-98
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12
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Effects of modified atmosphere packaging on storage quality of different green Capsicum annuum L. varieties
CHEN Ju, et al
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99-106
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13
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Quality discrepancy and comprehensive evaluation of Solanum muricatum Aiton
DU Li-Juan, et al
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107-114
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14
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Comparative study on fermentation characteristics and quality of different varieties of pumpkin
RAN Yao-Qi, et al
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115-123
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15
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Effects of Dimocarpus longan Lour. protein on inflammatory factors in C57BL/6 mice and RAW264.7 macrophages
LIANG Shan, et al
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124-131
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Food Analysis and Detection
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16
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Recent progress of fluorescent probes in the application of the detection of formaldehyde in food
WANG Shuai, et al
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132-140
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17
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Advances in heavy metal sources, detection techniques and dietary risks in cereals
LI Jun-Sheng, et al
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141-147
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18
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Optimization of prokaryotic expression conditions for potential allergen α-Enolase in Ctenopharyngodon idella
SUN Yao-Bin, et al
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148-154
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19
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Fingerprint analysis of volatile flavor compounds in donkey milk powder from different regions based on gas chromatography-ion mobility spectrometry
HAN Ya-Ping, et al
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155-162
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20
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Effects of different pretreatment temperatures on the flavor of sauce aroma type high temperature Daqu
ZHENG Can-Jie, et al
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163-171
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21
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Research on the differences of metabolites in soy sauce at different fermentation temperatures based on non-targeted metabolomics technology
YU Yang-Yang, et al
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172-178
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22
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Simultaneous determination of 16 kinds of European priority polycyclic aromatic hydrocarbons in meat products by isotope dilution-gas chromatography-tandem mass spectrometry
JU Xiang, et al
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179-187
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23
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Bibliometric analysis of the scientific studies on the fat taste in foods
ZENG Ya-Qin, et al
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188-195
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24
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Optimization of ultrasonic assisted homogenization for preparation of functional Pickering emulsion loaded with ginsenoside
CHEN Yun-Jie, et al
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196-205
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25
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Dynamic characteristics of free radical scavenging of Chrysanthemum morifolium and its inhibitory effects on hydroxyl radical-mediated 2-deoxyribose degradation
CHEN Jing-Jing, et al
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206-213
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26
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Difference analysis of flavor characterization of Myrica rubra wines fermented with 4 kinds of different yeast strains
PAN Mu, et al
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214-226
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27
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Origin traceability of Citri reticulatae Pericarpium based on multi-elements content analysis combined with chemometrics
HUO Pei-Lin, et al
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227-233
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28
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Establishment of on-site testing methods for Salmonella in food safety assurance of major events
LI Juan, et al
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234-240
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29
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Establishment of shelf-life prediction model for high power pulse microwave treated mitten crab meat
WANG Fan, et al
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241-247
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Food Nutrition and Functional Foods
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30
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Research on content and functional activities of phospholipids in by-products of meat slaughtering
LAN Yi-Bo, et al
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248-254
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31
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Research progress on effects of yellow tea quality chemicals and dull yellow technology
GE Tian-Rui, et al
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255-263
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32
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Advances in the functional properties of milk fat globule membranes
GUO Jin-Hong, et al
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264-273
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33
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Study on the hypoglycemic effect of Toona sinensis Roem leaf extract on type II diabetes mellitus db/db mice
LIU Zi-Xin, et al
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274-281
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34
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Effects of different temperature and gaseous micro-environment on storage quality of Gastrodia elata slices from Guizhou
LI Ying, et al
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282-291
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35
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Development of Citrus reticulata Blanco-black tea chewable tablets and evaluation of the stability and antioxidant capacity of phenolic compounds in simulated digestion in vitro
QIU Shun-Jiao, et al
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292-300
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