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2024 Vol.15 No.4
Special Topic: Food allergy and food allergens
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1
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Research progress on allergens in corn and the effects of physical processing on food allergenicity
LUO Qian, et al
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1-12
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2
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Separation, purification, identification and characterization of major allergen Car i 1 from Carya illinoensis
LUO Qi-Shu, et al
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13-20
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3
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Soluble expression and characteristic analysis of recombinantbovine milk allergen β-lactoglobulin
XIE Fen, et al
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21-29
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4
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Structure, function and potential allergenicity of heat stressed ovalbumin-resveratrol covalent conjugate
YANG Cai-Ying, et al
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30-39
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Special Topic: Rapid Detection Technology for Food Safety
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5
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Rapid identification study of Mylopharyngodon piceus species based on recombinase-mediated isothermal amplification-CRISPR/Cas12a
YU Yao-Xian, et al
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40-48
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6
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Rapid determination of 15 kinds of heterocyclic amines in prefabricated mutton kebabs by ultra performance liquid chromatogram-tandem mass spectrometry
WANG Lu-Lu, et al
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49-58
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7
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Highly sensitivity immunoassay based on surface modification for the detection of kanamycin in milk
GU Xin-Kai, et al
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59-67
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8
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Rapid nondestructive detection of potassium sorbate in sauces by portable Raman spectroscopy
DONG Yi-Tong, et al
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68-75
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9
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Identification of beer categories based on nuclear magnetic resonance and chemometric
FU Yan-Mei, et al
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76-86
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10
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Simultaneous determination of 14 kinds of biogenic amines and their metabolites in liquid fermented food by high performance liquid chromatography-triple quadrupole/composite linear ion trap mass spectrometry
CAI Qiong, et al
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87-97
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Special Topic: Aquatic Product Processing and Quality Safety
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11
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Isolation and characterization of the protease-producing marine bacterium Bacillus sp. 4sp5 and its degradation of Antarctic krill tropomyosin
BAI Yue, et al
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98-105
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12
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Analysis and evaluation of nutritional components of 3 kinds of raw dried small shrimp
YIN Ming-Xiao, et al
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106-113
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13
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Adsorption effects of ultrasonic modified chitin on fat-soluble vitamins extracted from the by-products of aquatic product processing
ZHAO Bao-Ding, et al
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114-121
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Special Topic: Fruit and Vegetable Processing and Quality and Safety Control
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14
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Effects of salicylic acid and low temperature treatment on qualities of Allium tuberosum
FENG Xing-Xing, et al
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122-130
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15
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Drying kinetics of fresh potato residue treated by calcium hydroxide
WANG Qian, et al
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131-138
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16
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Study on process optimization and functional characteristics of pumpkin carrot tomato pomace compound fermented beverage
YU Mei, et al
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139-147
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Food Analysis and Detection
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17
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Research progress on detection technology of nitrofurans drug residues in food
HU Jia-Yong, et al
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148-159
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18
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Research progress of the impact of different varieties and process conditions on the quality of white tea quality formation
XIA Chang-Yi, et al
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160-168
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19
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Dietary exposure risk assessment of indoxacarb in lettuce compared by deterministic and probabilistic methods
LI Tong, et al
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169-179
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20
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Characteristion of antibiotic resistance, biofilm formation ability and IcaAB genes in 46 strains of foodborne Staphylococcus aureus in Guangdong Province
ZHOU Chen-Qing, et al
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180-185
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21
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Geographical origin traceability of tea in Jiangxi Province based on inductively coupled plasma tandem mass spectrometry analysis of trace mineral elements
XU Zhi-Liang, et al
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186-193
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22
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Analysis and risk assessment of pesticide residue in apples in Gansu Province
ZHANG Yan-Li, et al
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194-202
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23
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Process optimization of wine made from raisins
LIN Fan-Xue, et al
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203-209
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24
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Determination of N-dimethylnitrosamines in dried aquatic products by QuEChERS combined with a large volume injection method
LI Hu-Ping, et al
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210-217
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25
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Determination of phthalate ester plasticizers in hotpot seasoning by gas chromatography-tandem mass spectrometry
LUO Xiao-Fang, et al
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218-225
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26
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Degradation pathway of caffeine in tea anaerobic fermentation
ZHANG Huan, et al
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226-233
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27
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Determination of beauvericin and enniatins in oat flours and millet flours by ultra performance liquid chromatography-tandem mass spectrometry
XING Yang, et al
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234-241
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Food Nutrition and Functional Foods
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28
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Research progress on the anti-obesity efficacy of dark tea and its mechanism of action
HUANG Feng-Yang, et al
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242-249
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29
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Research progress on the antioxidant peptides in dry-cured ham
XIE Rui-Hong, et al
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250-259
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30
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Synergistic effect of epigallocatechin gallate and L-theanine on alcohol dehydrogenase and acet aldehyde dehydrogenase in vitro
YANG Yue, et al
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260-265
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31
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Process optimization of the solid-state fermentation of Perilla frutescens seed meal with single microorganism and its physicochemical properties
YANG Xin, et al
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266-273
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32
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Effects of different lactic acid bacteria fermented yellow serous water on gel properties and quality of fermented soybean whey tofu
ZHENG Xin-Ru, et al
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274-282
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33
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Study on the effects and mechanism of Radix Paeonia Rubra polysaccharide in delaying the aging of Caenorhabditis elegans
LI Si-Ming, et al
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283-291
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34
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Effects of low molecular weight enzymatic hydrolysis of Ganoderma lucidum selenium polysaccharides on intestinal microflora in mice
JIA Nan-Nan, et al
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292-303
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35
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Extraction of polyphenol from Hotan red grape by-products by deep eutectic solvents and component analysis
LONG Bi-Xiu, et al
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304-315
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36
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Optimization of microencapsulation process for Sacha inchi oil and study on its anti fatigue effect
LI Ji-Dong, et al
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316-324
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