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2024 Vol.15 No.5
Highlight: College of Food Science and Engineering, Dalian Ocean University
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1
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Research progress on flavor quality of marine shellfish
ZHU Dan-Ni, et al
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1-11
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2
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Preparation method of antibacterial nanoparticles and their application progress in the field of food preservation
BI Hai-Xin, et al
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12-22
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3
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Analysis and evaluation of textural characteristics and nutritional quality of ready-to-cook scallop frozen prepared dishes
LIANG Hong, et al
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23-33
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Special Topic: Food Allergy and Food Allergens
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4
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Research progress on the mechanism, management measures, and food industry response strategies of Arachis hypogaea and nut allergies
OUYANG Qin-Qin, et al
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34-42
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5
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Effects of casein glycomacropeptide on the immunoreactivity of peanut allergens
ZENG Bing-Hui, et al
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43-50
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6
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Expression, optimization, and immunoreactivity of an allergen sarcoplasmic calcium binding protein in Pichia pastoris
WANG Lu-Lu, et al
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51-61
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Special Topic: Foodborne Pathogenic Microorganisms
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7
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Application of matrix assisted laser desorption ionization time of flight mass spectrometry in identification of foodborne pathogens
REN Ting, et al
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62-68
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8
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Preparation and photocatalytic bactericidal performance of S-doped graphite phase carbon nitridated hollow microspheres
LI Jian, et al
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69-76
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9
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Study on the occurrence, antimicrobial resistance profiles and genomic feature of Bacillus cereus in infant formula milk powder and rice cereal
CHEN Li-Wen, et al
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77-84
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10
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Identification of multiple pathogens in cold chain foods by propidium monoazide-real time fluorescent polymerase chain reaction-high throughput sequencing technology
KE Zhen-Hua
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85-96
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11
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Determination of 3 kinds of foodborne pathogens in food by multiplex recombinase aided amplification technology
QIN Ai, et al
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97-104
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Special Topic: Aquatic Product Processing and Quality Safety
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12
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Research progress of the Antarctic krill seasoning
LIU Jia-Meng, et al
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105-112
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13
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Study on the antibacterial effect and mechanism of cold plasma treatment modes on Pseudomonas fluorescens in refrigerated Penaeus vannamei
HU Xi-Yuan, et al
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113-120
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14
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Identification of 4 kinds of main Larimichthys crocea production areas based on Fourier transform infrared spectroscopy
YANG Meng-Qiong, et al
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121-129
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Special Topic: Functional Foods and Nutritional Active Substances
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15
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Research progress on immunoregulatory effect and mechanism of active components of Hedysari radix
LIU Shan-Ru, et al
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130-137
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16
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Research progress on natural compounds inhibiting tumors via Notch pathway
HU Hong-Tao, et al
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138-146
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17
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Research progress on the mechanism of natural compounds inhibitingproprotein convertase subtilisin/kexin type 9
JIN Ya-Min, et al
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147-156
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18
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Research progress in the development and application of Xanthoceras sorbifolia Bung’s food and drug resources
LIANG Zi-Long, et al
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157-164
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19
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Protection of glabridin inclusion on middlewave ultraviolet radiation induced skin photo damage in mice
HUANG Jing-Xia, et al
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165-172
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20
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Toxicity study and safety evaluation of extracts from 3 kinds of functional food raw materials
CHEN Li, et al
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173-179
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21
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Optimization of extraction process of β-glucan from highland barley vinasse and analysis of its physicochemical properties
LI Jing, et al
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180-188
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Special Topic: Fruit and Vegetable Processing and Quality and Safety Control
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22
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Research progress on flavonoids and their metabolic regulation in apple
YAO Jia, et al
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189-196
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23
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Design strategies and application progress of flexible surface-enhanced Raman scattering substrates for pesticide detection in fruits and vegetables
LI Kai, et al
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197-207
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24
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Study on the synergistic effect of synephrine combined with hesperidin and other polyphenols in inhibiting acrolein in food system
FENG Xiao-Lan, et al
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208-219
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25
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Study on the optimum extraction of polymethoxy flavonoids from Tribute citrus peels and their antioxidative stability in oil
ZHANG Tong, et al
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220-229
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26
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Analysis of functional components and antioxidant activity in the processing of finger citron preserved fruit
ZHANG Shou-En, et al
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230-236
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27
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Influence of Passiflora edulis and Citurs limon fruit on the fermentation quality of Guizhou red acid soup
SHI Bin, et al
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237-245
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Food Analysis and Detection
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28
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Research progress on development and performance testing of time-temperature indicators for food intelligent packaging
DUAN Min, et al
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246-252
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29
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Research progress in the application of gas chromatography-ion mobility spectrometry technology in cereal foods
HU Hang-Wei, et al
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253-259
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30
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Comparative analysis of pesticide and veterinary drug residue limits for food safety of poultry eggs in European Union and China
LI Ming-Zhu, et al
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260-268
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31
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Research progress in pesticide residues detection based on surface enhanced Raman technology
WANG Liang-Zhuang, et al
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269-280
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32
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Microwave degradation of epigallocatechin gallate for epigallocatechin preparation by response surface methodology
GU Jia-You, et al
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281-288
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33
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Rapid detection of adulterated cheap oil in olive oil by three-dimensional fluorescence spectrometry
WU Mei-Feng, et al
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289-297
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34
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Optimization study on air impingement drying process for peanuts
XIE Yong-Kang, et al
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298-307
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35
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Comparative study on continuous subculture performance of market yogurt and traditional yogurt
YANG Hang, et al
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308-314
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