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2024 Vol.15 No.6
Highlight: College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University
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1
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Study on the process of fermentation and transformation of ginsenosides by Lactobacillus bulgaricus
TAI Xue-Yue,et al
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1-9
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2
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Discriminant analysis of key volatile organic compounds in deer meat sauce with different meat sauce ratio
WEI Deng, et al
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10-21
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3
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Preparation of deer blood peptide from sika deer by ultrasonic-enzymatic synergistic preparation and research on the antifatigue activity in vivo
LIU Chao, et al
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22-29
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4
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Development and quality analysis of instant coffee with roasted Cyperus esculentus meal
WANG Meng, et al
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30-37
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5
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Effects of Ginseng adventitious root Saponins on lipid metabolism in mice
JIN Yong-Xie, et al
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38-44
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6
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Analysis of the influence of different heat treatment methods on the volatile flavor compounds of pickled pepper
LI Mei-Shan, et al
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45-55
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7
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Optimization of processing technology and determination of volatile components of black ginseng sweet rice wine
LU Yu-Xuan, et al
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56-64
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8
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Optimization of production technology and analysis of physicochemical properties of soybean protein isolate based ginseng and mushroom flake
LI Ning-Ting, et al
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65-73
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Special Topic: Rapid Detection Technology for Food Safety
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9
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Research progress of rapid detection technology for foodborne hepatitis A virus
WEI Ying, et al
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74-82
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10
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Aggregation-induced luminescent microsphere based immunochromatographic assay for the quantitative detection of malachite green in aquatic products
LUO Kai, et al
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83-92
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11
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Detection of organophosphorus pesticide residues by the fluorescent probe based on porphyrin metal-organic framework
HUANG Lun-Jing, et al
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93-100
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12
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Comparative study on the rapid extraction methods of Zanthoxylum pericarp DNA based on simple additive weighting analysis
YI Qiu-Ju, et al
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101-108
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13
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Detection of vitamin C based on click chemistry using nonthiolated DNA modified gold nanoparticles
LIU Wei, et al
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109-116
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Food Nutrition and Functional Foods
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14
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Research progress on functional components of Camellia sinensis and related products
LI Hong-Die, et al
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117-123
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15
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Research progress of food-derived hypolipidemic peptides: Sources, mechanisms of action and structure-activity relationships
WANG Jing-Jing, et al
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124-132
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16
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Facilitated synthesis of Grifola frondosa polysaccharides and their palliative effect on alcoholic gastric injury
YUAN Dan-Dan, et al
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133-143
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17
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Effects of ripeness on polysaccharides and phenols in Morus alba fruit
HU An-Kai, et al
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144-151
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18
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Regulation of Mingsang lipid-lowering tea on lipidmetabolism of LO2 cells based on steatosis cell model
XUE Guo-Zhen, et al
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152-160
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19
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Protective effects of natto antioxidant peptide against H2O2-induced oxidative stress injury in HEK293 cells
LI Si-Han, et al
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161-169
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20
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Correlation analysis of pectin content and texture of Ipomoeabatatas (L.) Lam under different cooking methods
WANG Ying-Shuai, et al
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170-179
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Food Analysis and Detection
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21
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Research progress on detection and removal methods of microcystins
DAI Xiao, et al
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180-187
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22
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Advance on regulation of biofilm formation and bio-prevention and control of foodborne Staphylococcus aureus
LI Yu-Zhen, et al
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188-196
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23
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Residual rule of Ocimum basilicum L. essencial oil in the live transportation of Pearl Gentian Grouper (Epinephelus fuscoguttatus♀×E. lanceolatus♂)
HUANG Yu-Hao, et al
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197-203
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24
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Study on the influence of electric field strength on the inactivation effect and mechanism of non-thermal effect of microwave field
HU Min-Min, et al
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204-210
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25
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Analysis of microbial contamination in modified atmosphere preservation bittern duck feet based on aerobit plate count and metagenomics
SONG Sheng, et al
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211-217
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26
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Study on the stability of 5 high-yielding blueberry anthocyanins in Anqing region
YE Hong-Ling, et al
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218-227
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27
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Rapid screening and quantitative determination of a new illegally added compound O-propyl vardenafil in foods
RAO Ya-Kun, et al
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228-235
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28
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Effects of 3 kinds of subtracted bacteria treatment on normal temperature storage quality of the harvested Passiflora edulis Sims
YANG Xiu-Qun, et al
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236-245
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29
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Study on different predictive models for the adsorption of fluoride ions by Siraitia grosvenorii seeds
DENG Zhong-Hui, et al
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246-255
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30
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Analysis and evaluation of nutritional quality of Trachinotus ovatus in different culture areas
WANG Di, et al
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256-263
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31
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Antioxidant activity of Tuber indicum extract and its protective effect on UVA/UVB-induced skin damage in a photoaging damage model in mice
LIANG Xiao-Hui, et al
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264-271
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32
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Effects of 4 kinds of recovered protein from surimi processing rinse on gel properties and texture of tilapia surimi
CHEN Qing-Quan, et al
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272-279
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Food Safety and Management
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33
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Summary on the differences of camel milk quality in producing areas and the current situation of standards in China
MA Hong-Peng, et al
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280-287
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34
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Analysis of migration and safety risk of 22 kinds of elements in disposable biobased tableware made of different materials
ZHANG Jing-Wei, et al
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288-296
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35
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Content and migration analysis of 16 kinds of synthetic phenolic antioxidants in takeaway tableware
FU Qing, et al
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297-303
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36
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Analysis of bacterial diversity in the raw dough of Chinese fermented rice-flour noodles by high-throughput sequencing
HUANG Hui-Lin, et al
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304-311
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37
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Cadmium pollution level and health risk assessment of aquatic products collected from the Yantai Yellow and Bohai sea area
QIN Yan-Lan, et al
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312-318
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