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2025 Vol.16 No.9
Special Topic: Application of Fermentation Technology in Food
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1
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Research progress on the biological functions and applications of postbiotics
LU Han-Chi, et al
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1-11
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2
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Influence of varying heat treatment conditions on texture and flavor compound profiles in fermented milk produced by Lacticaseibacillus paracasei K56
LI Qing-Yue, et al
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12-22
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3
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Screening of fermentation strains from Viili source and analysis of fermentation characteristics of compound starter cultures
HU Xiao-Ran, et al
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23-32
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4
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Effects of glnA gene knockout on the production of available curdlan by Agrobacterium
YAO Bo-Wei, et al
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33-39
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5
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Establishment of kinetic model for the batch fermentation production of curdlan by Agrobacterium sp. A02
YAO Bo-Wei, et al
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40-47
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6
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Analysis of volatile substances in Marselan wines from the eastern foot of Helan Mountain during different aging periods
ZHANG Li-Zhi, et al
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48-55
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Special Topic: Grain and Oil Processing and Quality Safety
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7
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Nutrition characteristics of germinated brown rice and its application progress in the food industry
LI Yu-Jia, et al
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56-64
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8
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Nutritional components of Cichorium intybus L. and its application progress in the food industry
LU Yun, et al
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65-73
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9
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Effects of different storage conditions on physicochemical properties and volatile flavor compounds of stabilized rice bran
GE Zi-Long, et al
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74-81
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10
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Process optimization of microwave-assisted blended cold pressing for preparation of polyunsaturated fatty acids equilibrium oil
ZHANG Gao-Qian, et al
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82-91
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11
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Analysis of endogenous and growth stage distribution characteristics of vanillin in Oryza sativa
YU Ya, et al
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92-98
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12
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Research on rapid screening method for volatile components of lubricating oil in edible oil based on headspace-gas chromatography-mass spectrometry
GU Xian-Xian, et al
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99-105
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Special Topic: Food Safety Risk Assessment and Risk Monitoring
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13
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Residue and dietary risk assessment of tolfenpyrad, diafenthiuron and its metabolites on Brassica oleracea
QIN Xiao-Tong, et al
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106-112
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14
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Analysis and chronic dietary exposure assessment of neonicotinoids pesticide residues in vegetables in Hubei Province from 2022 to 2023
XIONG Bi, et al
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113-119
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15
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Analysis and risk assessment of heavy metal content in Astragalus membranaceus
HU Li-Zhe, et al
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120-128
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16
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Dietary exposure risk assessment of biogenic amines on seafood in Hainan in 2022
DENG Ying-Lin, et al
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129-137
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17
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Research on current situation and risk assessment of foodborne pathogens contamination in meat and meat products in Yantai City
XING Li-Li, et al
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138-143
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18
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Dissipation dynamics and dietary exposure risk assessments of bifenazate and etoxazole in Vigna unguiculata
LIANG Qi-Fu, et al
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144-150
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19
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Polycyclic aromatic hydrocarbon contamination and health risk assessment of dietary intake of 4 kinds of medicinal and edible substances
WAN Li, et al
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151-158
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Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food
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20
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Research progress on rapid detection methods for steroid hormones in animal derived foods
XUE Yao-Hui, et al
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159-171
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21
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Study on serotypes and drug resistance characteristics of Salmonella in retail chicken and pig meat fillings in Shanghai in 2021—2022
YU Wen, et al
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172-177
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22
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Determination of 5 kinds of peptide toxins in wild mushroom poisoning samples by high performance liquid chromatography-tandem mass spectrometry
WEI Hui-Wei, et al
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178-185
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23
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Investigation into the elemental content and migration of heavy metals in electric kettles
LV Jian-Chang, et al
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186-192
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Food Analysis and Detection
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24
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Research progress on the activity of tea polyphenols in Pu’er tea
LIU Chen-Yu, et al
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193-198
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25
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Determination of γ-aminobutyric acid content in edible enzymes from medicinal and edible homologous sources by solid phase extraction-high performance liquid chromatography-evaporative light scattering detection
HE Jia-Yi, et al
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199-205
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26
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Bibliometric analysis of the ion mobility spectrometry applied in food scientific studies
XIAO Yu-Xin, et al
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206-215
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27
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Determination of 3 kinds of furanocoumarins in dried citrus slices by ultra performance liquid chromatography
LI Bing, et al
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216-222
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28
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Content and distribution characteristics of 8 kinds of metal elements in honeycomb by flame atomic absorption spectrometry
SONG De-Yun, et al
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223-229
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29
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Evaluation of the effects of drying methods on the quality of Astragalus membranaceus based on technique for order preference by similarity to an ideal solution analysis
GENG Jun-Jun, et al
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230-239
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30
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Screening, identification and application of Burkholderia antagonizing Aspergillus flavus
YANG Yong, et al
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240-247
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31
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Analysis and evaluation of pork quality in major market varieties from Shanghai Region
DENG Bo, et al
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248-258
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32
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Determination of multiple components content in Tetrastigma hemsleyanum Diels et Gilg at different months and establishment of its fingerprint chromatograms
WANG Yu-Chen, et al
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259-267
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33
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Enhanced skin protection against ultraviolet-B radiation through Cornus officinalis extract treatment
XU Man, et al
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268-276
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34
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Determination of amino acids content in pork by high performance liquid chromatography-tandem mass spectrometry
LI Yan-Ming, et al
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277-288
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Food Processing and Technology
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35
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Effects of scenting technology on key flavor compounds and quality characteristics of flower-fruit-scented black tea
SHI Yue, et al
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289-300
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36
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Preparation process optimization and texture analysis of sodium alginate-egg gel beads
LIU Zi-Han, et al
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301-308
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37
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Effects of different drying methods on physicochemical characteristics and aroma of Amomum tsaoko
HUANG Mei,, et al
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309-317
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38
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Formulation optimization of zero-fat oil vinegar liquid seasoning based on quantitative descriptive analysis and consumer preference testing
WANG Nian-Jiu
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318-324
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