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2024 Vol.15 No.18
Special Topic: Tea Science Research
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1
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Research progress on descriptive analysis and sensory evaluation methods for consumer testing in tea
WANG Di,et al
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1-8
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2
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Effects of different modes of fertilisation on the quality of tea leaves in ancient tea gardens
XIAO Meng-Na, et al
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9-20
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3
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Comparison of antioxidant activity of Pu-erh tea under different autoclaved processes
SU Jing-Jing, et al
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21-31
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4
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Study on quality components of Guyu tea at different picking time
REN Zhi-Hong, et al
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32-38
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5
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Analysis of the aroma components of Pu-erh tea samples from different producing areas during fermentation by headspace solid phase microextraction-gas chromatography-mass spectrometry
WANG Qing-Yi, et al
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39-49
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6
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Analysis of microbial bacterial phase composition in tea base and its effect on the number of colonies in freshly-made milk tea
SU Xiao-Qin, et al
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50-58
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Special Topic: Food Quality Analysis and Evaluation
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7
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Progress of machine learning in the research of Baijiu origin traceability
CHENG Tie-Yuan, et al
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59-66
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8
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Changes in texture and quality of baked soybeans
LI Xin-Yu, et al
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67-75
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9
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Analysis of the selenium content and speciation in rice in Hainan Province
GU Man-Tun,, et al
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76-83
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10
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Construction of honey origin traceability discriminant model based on stable isotopes and mineral elements
YU Jie, et al
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84-93
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11
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Rapid identification of counterfeit and adulterated Sika deer antler powder based on mid-infrared spectroscopy combined with chemometrics
LI Meng, et al
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94-100
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12
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Preparation of high resistant cooked potato flour and study on its structure and physicochemical properties
REN Rui-Zhen, et al
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101-113
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13
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Characteristics of color wheat whole wheat flour and its influence on biscuit quality
GAO En-Hong, et al
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114-122
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Special Topic: Functional Foods and Nutritionally Active Substances
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14
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Research progress on plant-based food processing technology, nutritional composition and its impact on different populations
MA Meng-Han, et al
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123-130
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15
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Main ingredients and physiological functions of isotonic beverages:Innovative applications, suitability for different populations, and potential risks
YUN Chun-Yan, et al
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131-138
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16
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Protecting mechanisms of salidroside in ameliorating cadmium-induced nerve injury
GUO Xiao-Xuan, et al
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139-147
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17
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Effects of ginseng extract and water-soluble tomato concentrate on hyperlipidemia and antioxidation in rats induced by high fat diet
LIU Zi-Xuan, et al
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148-155
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18
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Characteristics and distribution of astaxanthin in shells of Procambarus clarkia in Jianghan Plain
SUN Dan-Ling, et al
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156-161
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19
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Characteristic analysis and immunological effect evaluation of astaxanthin produced by Phaffia rhodozyma using natto-fermented okara as raw material
GUAN Xue-Fang, et al
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162-170
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20
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Optimization of co-extraction of β-glucan from oat bran using subcritical water assisted enzymatic treatment
SUN Qun-Zhao, et al
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171-179
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21
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Preparation and characterization of the nanoemulsion of Xanthoceras sorbifolia Bunge oil
QIAO Hong, et al
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180-189
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22
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Structural identification and antioxidant mechanism of Tilapia skin collagen peptides
TAN Long-Bin, et al
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190-198
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Food Analysis and Detection
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23
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Research progress on tea quality and safety detection technology and green prevention and control
WANG Qing, et al
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199-208
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24
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Research progress on rapid fluorescence detection of perchlorate and its application in food analysis
MIN Wan-Ni, et al
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209-218
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25
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Characterization and transfer risk of antibiotic resistance genes from commercially raw vegetables and fruits in Beijing
LI Juan, et al
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219-230
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26
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Identification and application of a strain that degrades aflatoxin B1 and antagonizes Aspergillus flavus
WANG Ming-Qing, et al
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231-238
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27
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Determination of 15 kinds of mushroom toxins in wild mushrooms based on QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry
QU Guang-Sheng, et al
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239-251
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28
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Optimization of the method for the determination of polysaccharide content in Brassica rapa L
XU Lu, et al
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252-262
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29
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Authenticity identification of imported whisky based on volatile component and elemental analysis
CHEN Bo, et al
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263-270
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30
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Isolation and screening of high acid-producing bacteria in sour soup and its characterization
ZHU Xia, et al
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271-280
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31
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Determination of 7 kinds of Monascus pigments in food by high performance liquid chromatography-tandem mass spectrometry
ZHANG Rui, et al
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281-289
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32
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Preparation of certified reference material of procymidone in Allium tuberosum powder
BAO Hui-Chuan, et al
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290-297
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33
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Determination of taurine in food for special medical purpose by on-line purification two-dimensional high performance liquid chromatography
LI Yu-Mo, et al
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298-305
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34
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Determination of capsaicin content in pepper products by high performance liquid chromatography and analysis of difference in spiciness
HAO Wei
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306-312
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35
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Determination of chlorophyll a and chlorophyll b content in food by high performance liquid chromatography
KONG Fan-Hua, et al
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313-320
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