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2024 Vol.15 No.7
Special Topic: Application of Fermentation Technology in Food
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1
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Studies on the effect of whey and commercial fermenters on the quality characteristics of semi-dry fermented cameljerky
LI Jin,et al
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1-8
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2
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Study on improving the quality of Clausena lansium fruit wine by mixed fermentation of Pediococcus pentosaceus and Zygosacharomyces mellis LGL-1
QU Chun-Yun, et al
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9-19
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3
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Analysis on the difference of flavor substances in Sichuan-style Xiaoqu Baijiu brewed by japonica sorghum andglutinous sorghum
LIU Xiao, et al
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20-27
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4
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Effects of water metabolites from fermented sweet potato pulp water from Coriolus versicolor on yogurt flavor
LI Jia-Min, et al
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28-36
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5
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Screening of yeast for degrading citrinin and optimization of degradation conditions
SHEN Jia-Rong, et al
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37-44
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Special Topic: Prevention and Control of Food Contaminants
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6
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Research progress on the formation patterns of heterocyclic amines in Xinjiang roasted lamb kebabs
LI Hui-Lin, et al
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45-53
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7
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Quantum dot beads based lateral flow immunoassay for the quantitative detection of enrofloxacin in differentmatrices from livestock, poultry and aquatic products
LU Yu-Xuan, et al
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54-61
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8
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Degradation dynamics and risk assessment of dietary exposure to iprodione, prochloraz and its metabolites duringfresh-keeping storage of Hami cantaloupe
DU Wen-Yu, et al
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62-67
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9
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Enrichment and determination benzo[a]pyrene in cereals and oils using triazine-based magnetic nanoparticles
ZHAO Sheng-Nan
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68-74
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10
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Occurrence and dietary risk assessment of petroleum hydrocarbons in seafood from Wenzhou, Zhejiang Province
HE Yi-Na, et al
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75-81
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Special Topic: Food Allergy and Food Allergens
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11
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Research progress of shellfish allergens and the molecular structure
CHEN Jin-Li, et al
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82-92
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12
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Optimization of extraction and purification of polyphenol from Sargassum carpophyllum and its attenuating effectson the allergenicity of shrimp tropomyosin
HAN Yue-Ying, et al
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93-102
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13
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Preparation of hypoallergenic whey protein isolate hydrolysates by two-step enzymatic hydrolysis and its allergenicity evaluation
ZHANG Xian-Li, et al
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103-112
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Food Analysis and Detection
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14
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Research progress on the preparation, biological activity and application in food packaging of food-based carbonquantum dots
HAN Tian-Qi, et al
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113-121
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15
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Research progress on chemical constituents and biological activities of Pseudostellaria heterophylla
WANG Yi-Fei, et al
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122-132
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16
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Development and application of A1/A2 milk identification kits based on amplification refractory mutation systempolymerase chain reaction
ZHANG Juan, et al
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133-140
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17
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Evaluation of flavor and sensory properties of thin cream prepared from different raw materials
FENG Wen-Hui, et al
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141-150
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18
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Screening, identification and functional evaluation of functional lactic acid bacteria strains in Xinjiang Kazakh koumiss
MA Xin-Miao, et al
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151-159
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19
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Content prediction of glucose in reaction solution based on long short term memory neural network
ZHUANG Dian-Zheng, et al
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160-166
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20
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Establishment and application of rapid quantification method at the level of Lactobacillus rhamnosus strainHN001
PENG Xin-Kai, et al
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167-174
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21
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Pathogen isolation and identification, biological characteristics on blue mold of Lanzhou lily
CHEN Min-Xuan, et al
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175-183
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22
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Study on the effects of vacuum packing and refrigerated preservation on the storage quality of fruit corn
LI Man-Ning, et al
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184-191
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23
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Detection of freshness of Rongchang pork and its products during storage based on electronic nose and electronictongue technology
CONG Jun, et al
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192-201
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24
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Analysis optimization of the volatile components of jasmine flavored granules by head space-solid phase microextraction using response surface method
XU Chun-Ping, et al
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202-210
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25
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Effects of different starters on the quality of fermented donkey milk yogurt during cold storage
YANG Hang, et al
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211-216
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26
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Development and preparation of immunoaffinity column for aflatoxin B1 based on chitosan microspheres
GU Yi-Dan, et al
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217-224
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27
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Determination of 42 kinds of pesticide residues in Astragalus membranaceus by gas chromatography-triple quadrupole mass spectrometry
TIAN Li, et al
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225-233
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Food Processing and Technology
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28
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Research progress on influencing factors of rice eating quality
XU Rui, et al
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234-241
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29
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Analysis of bacterial diversity and dominant bacteria in dried Neopyropia yezoensis and roasted laver usinghigh-throughput sequencing
JIANG Shan, et al
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242-250
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30
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Optimization of fermentation process of stinky bass (Micropterus salmoides) and its effect on quality
LIU Song-Kun, et al
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251-260
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31
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Quality analysis of instant black tea containing high theaflavins prepared from raw materials treated with tannase
YANG Li-Juan, et al
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261-268
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32
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Study on co-conversion of sucrose in longan juice to fructooligosaccharides by two enzymes
CHENG Yong-Xia, et al
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269-275
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33
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Effects of electron beam irradiation on chestnut sprout inhibition and its quality
LIU Ya-Hui, et al
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276-282
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Food Nutrition and Functional Foods
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34
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Characterization of Dancong tea polysaccharide and its in vitro hypoglycemic and lipid-lowering activity
PENG Zi-Jun, et al
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283-288
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35
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Analysis of nutritional and edible quality of high-quality japonica rice in Qiqihar City
WANG Ruo-Yi, et al
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289-297
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36
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Differences of nutritional and functional component content between fresh and dried Dendrobium officinale
CHEN Yu-Qin, et al
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298-304
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37
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Nutrient composition analysis and amino acid evaluation of Trevesia palmata
QIN Yan-Lan, et al
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305-313
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38
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Differential analysis of seed characteristics and physicochemical indexes of seed oil of Xanthoceras sorbifoliumBunge. from different provenances
SU You-La, et al
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314-322
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