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2025 Vol.16 No.2
Special Topic: Food Quality Analysis and Evaluation
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1
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Research progress on the functional activity of hydroxycinnamic acids and their application in food
LI Meng-Xue, et al
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1-7
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2
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Analysis of amino acid content and evaluation of nutritional value in pulp of Elaeagnus angustifolia from different regions of Xinjiang
LI Jing, et al
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8-15
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3
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Analysis and comprehensive evaluation of ediable and medicinal quality of different strains of Polygonatum kingianum
CHEN Ze-Li, et al
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16-24
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4
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Research on the comprehensive quality evaluation and grading methods of Anji white tea quality
XU Qi-Lin, et al
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25-34
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5
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Evaluation of nutritional quality of different varieties of Prunus avium in Shandong Province
LIU Zi-Ye, et al
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35-45
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6
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Evaluation of volatile aroma components in Jinzhuguo Pyrus by gas chromatography-mass spectrometry combined with odor activity value
XIE Guo-Li, et al
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46-51
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Special Topic: Dairy Processing and Quality Control
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7
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Application of spectroscopy in the detection of dairy adulteration detection
LIU Rui, et al
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52-62
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8
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Study on the changing rule of plasmin activity in processing of ultra high temperature milk
ZHANG Yu-Xin, et al
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63-71
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9
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Multi-factor analysis and correlation study on the activity of proteinase in raw milk
BAO Yu-Fei, et al
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72-82
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10
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Study on process and quality control of adding active bacterial strains to infant formula
JIANG Yan-Xi, et al
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83-90
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11
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Rapid determination of nucleotides content in infant formula and dairy product by mixed-mode hydrophilic interaction/ion exchange chromatography
XUE Yan-Lun, et al
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91-98
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Special Topic: Research on Optimization and Application of Food Processing Technology
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12
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Research progress of extruded rice noodles
MA Chun-Min, et al
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99-109
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13
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Research progress on active substances and their processing and application of bamboo shoot shells
MENG Qian-Jie, et al
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110-118
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14
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Effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica
WANG Xiao-Ling, et al
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119-126
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15
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Effects of different processing methods on flavor substances of beef jerky products
WANG Mei-Ren, et al
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127-137
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16
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Comprehensive utilization and nutrient analysis of traditional sour whey based on composite membrane separation technology
MA Jing, et al
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138-146
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Special Topic: Quality Characteristics and Deep Processing of Yak Meat and Dairy Products
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17
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Study on meat quality characteristics of adult and young Xueduo yaks
LIU Wei, et al
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147-154
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18
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Optimization of enzymatic hydrolysis of yak milk ghee based on response surface design
CUI Guang-Zhi, et al
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155-162
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19
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Optimization of production process of yak milk casein peptone
YANG Fan, et al
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163-170
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Special Topic: Application of Modern Analysis Instrument in Food Detection
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20
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Non-destructive detection of Zea mays L. seed maturity based on multimodal fusion
ZENG Ke-Yi, et al
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171-177
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21
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Simultaneous detection of 4 kinds of purines in edible fungi by high performance liquid chromatography
LIU Hong-Xia, et al
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178-186
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22
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Rapid detection of dynamic changes in acid content during the fermentation process of sour meat based on hyperspectral imaging technology
CAO Shi-Jia, et al
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187-195
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23
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Establishment of gas chromatography-mass spectrometry/selected ion monitoring mode method for the detection of monosaccharide composition in edible fungus polysaccharides and mass spectrometry analysis
TAN Si-Yuan, et al
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196-205
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24
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Determination of γ-amino butyric acid content in foods of plant origin by high performance liquid chromatography
PAN Ling, et al
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206-214
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25
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Identification of Camellia oil adulteration by attenuated total reflectance-Fourier transform infrared spectroscopy
LIN Wei-Qi
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215-223
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26
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Determination of nicotinamide mononucleotide and nicotinamide adenine dinucleotide in health food by high performance liquid chromatography
XIE Nan, et al
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224-230
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Food Nutrition and Functional Foods
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27
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Research progress on the isolation and purification of active peptides in fermented soybean foods and their hypoglycaemic mechanisms
GAO Man, et al
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231-238
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28
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Research progress on biological activity, mechanisms of action and application of Houttuynia cordata
LIN Li-Hua, et al
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239-245
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29
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Study on the anti-apoptotic effect of n-3 polyunsaturated phosphatidylserine on rat hippocampal neuron cells
FU Wan-Dong, et al
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246-253
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Food Analysis and Detection
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30
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Research progress on the application of chitosan in starch-based edible films
ZHANG Guang, et al
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254-262
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31
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Research progress of purification and life preservation technology of Sinovovacula constricta
XUAN Xiao-Ting, et al
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263-270
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32
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Strategy studies on the collaborative improvement of food safety research and regulation based on full risk prevention and control
CHEN Ke-Xian, et al
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271-278
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33
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Progress in the application of enzymatic extraction in the pretreatment of element extraction
TAO Yu-Jie, et al
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279-285
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34
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Research progress of supercritical carbon dioxide extraction technology and its application in oil
WEN Ya-Qing, et al
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286-295
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35
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Dietary exposure risk assessment of fenthion in Vigna unguiculata sold in Shanghai from 2021 to 2023
LI Yi-Qi, et al
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296-301
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36
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Research on fungal culturomics methods in food based on 3 kinds of different culture media
YUE Yuan, et al
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302-308
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37
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Screening research on low cadmium accumulating crop varieties in Qinghai Region
WANG Li-Ping, et al
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309-317
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38
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Research on heavy metal and toxicity testing and edible safety of cultivated Monostromanitdum on the coast of Naozhou Island
ZHU Qi-Lin, et al
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318-324
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