Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research Progress on the Application of Low Eutectic Solvents in Extraction of Plant Polysaccharides
LIU Wei, WANG Xiaoyu, ZHOU Yuxi, XU Heng, ZHANG Heng, CAO Yun, HOU Xujie, PEI Longying
2023, 44(24):1-11. DOI: 10.13386/j.issn1002-0306.2023060084
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Analysis of the Components of Cimicifuga dahurica (Turcz.) Maxim. Alcohol Extract and Exploration of Its Mechanism of Promoting Skin Wound Healing Based on Network Pharmacology
LI Yanna, ZHANG Fuyuan, CHENG Weifeng, SANG Yaxin, WANG Xianghong
2023, 44(24):12-22. DOI: 10.13386/j.issn1002-0306.2023050247
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Applying Multi-component Quantitative Analyses Combined with Chemometric Analyses to Evaluate the Quality of Ponkan Chenpi with Different Aging Durations
ZHANG Huijing, LU Shengmin, ZHU Weidong, WANG Jiajun, WANG Yangguang
2023, 44(24):23-33. DOI: 10.13386/j.issn1002-0306.2023050214
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Research Status and Hot Prospects of Pine Polyphenols Based on Statistical Analysis of Big Data
FAN Yue, WANG Peng, WANG Jingyi, GUO Qingqi
2023, 44(24):34-42. DOI: 10.13386/j.issn1002-0306.2023050335
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Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures
WANG Xu, LI Cong, ZHANG Wangang, WANG Ying, XU Baocai
2023, 44(24):43-53. DOI: 10.13386/j.issn1002-0306.2022120177
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Effect of Edible Alkali Addition on the Quality Characteristics of Different Frozen Multigrain Doughs
DU Wenkai, SU Tongchao, HU Xianghua, ZENG Jie, GAO Haiyan, WANG Yangyang, TIAN Jianan, MA Mingjun, ZHOU Haixu
2023, 44(24):54-62. DOI: 10.13386/j.issn1002-0306.2023010143
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Effects of Taro Powder on Quality of Silver Carp Surimi Products
SHI Yongqi, WANG Pan, ZHOU Sirui, ZHENG Zhaomin, ZOU Hang, ZHAO Shanglong, ZHANG Enlai, YAO Chunxia, TAN Zhiguo
2023, 44(24):63-71. DOI: 10.13386/j.issn1002-0306.2023020100
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Modifying Soy Hydrolysed Peptide with Tea Saponin and Characterising the Emulsification of the Complex
XIE Xuan, YAO Yuxue, YAN Shizhang, GUAN Yao, MA Hongfei, SUN Shukun, CHEN Hao
2023, 44(24):72-78. DOI: 10.13386/j.issn1002-0306.2023020129
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Effects of Cold and Hot Brew on the Aroma of Coffee Extract by SPME-GC-MS Combined with Multivariate Statistical Method
LU Yushuang, SHI Zhengting, YANG Zhennan
2023, 44(24):79-86. DOI: 10.13386/j.issn1002-0306.2023020257
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Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of Auricularia auricularia
JIAO Ruizhi, YUE Tianli, GAO Zhenpeng, ZHAO Zidan, LI Minglei, WANG Zhouli, GE Qian
2023, 44(24):87-94. DOI: 10.13386/j.issn1002-0306.2023020268
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Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products
XU Chenchen, YANG Zhiyan, ZHU Baohua, LI Xiaohui
2023, 44(24):95-102. DOI: 10.13386/j.issn1002-0306.2023020306
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Study on the Characteristics and Quality of Hot Air Drying of Prune
WANG Zhipeng, XU Zhixin, FAN Lijun, YANG Yuning, YI Mingyue, WANG Wei
2023, 44(24):103-110. DOI: 10.13386/j.issn1002-0306.2023030191
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Quality Changes of Pork Ribs during Normal and High-pressure Steaming
WANG Xinliu, LI Biansheng, RUAN Zheng, LI Dandan, CHEN Jiawen, ZHOU Haiyan
2023, 44(24):111-118. DOI: 10.13386/j.issn1002-0306.2023030209
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Antioxidant Effects of Endogenous Components in Vegetable Oils
MA Yuchen, WANG Guangyi, LIU Lele, LI Hongyan
2023, 44(24):119-130. DOI: 10.13386/j.issn1002-0306.2023040195
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Expression, Purification and Biological Characteristics Prediction of Protein HmpA of Salmonella paratyphi A
WANG Lei, LIU Xiaocao, DONG Yu, WANG Xueting, CHAI Zhiwei, LI Ji, DING Aijun, ZHANG Weiming, ZENG Weikun
2023, 44(24):131-138. DOI: 10.13386/j.issn1002-0306.2023010136
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Process Optimization and Flavor Composition Analysis of Seriola lalandi Roe by Yeast Fermentation
SONG Yi, YAN Jianhui, ZHANG Meichao, LI Shiyang, ZHAO Yue, WU Haohao
2023, 44(24):139-151. DOI: 10.13386/j.issn1002-0306.2023010153
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Screening and Identification of Selenium-tolerant Marine Strain and the Antibacterial Activity of Se Nanoparticles It Synthesized
XU Xiaonan, MA Haodi, XU Yan, LI Xuan, QIN Zhi, QUAN Chunshan, ZHANG Liying
2023, 44(24):152-158. DOI: 10.13386/j.issn1002-0306.2023020155
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Optimization and Quality Evaluation of Rape Bee Pollen Jiaosu Fermentation by Candida apicola LGL-2
LIAO Xiang, DENG Junxia, BAI Weidong, XIAO Gengsheng, LAI Qiuping, WANG Hong, LIU Gongliang
2023, 44(24):159-167. DOI: 10.13386/j.issn1002-0306.2023020277
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Optimization of Fermentation Process for Antifungal Peptide Production by Lacticaseibacillus paracasei ALAC
YUE Ziyao, DONG Liyuan, LI Lian, Mandlaa, SUN Ziyu, CHEN Zhongjun
2023, 44(24):168-174. DOI: 10.13386/j.issn1002-0306.2022110322
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Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology
TONG Moru, LI Peipei, ZHANG Wei, YU Hao, WU Deling
2023, 44(24):175-182. DOI: 10.13386/j.issn1002-0306.2023020160
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Optimization of Theanine-Glucose Maillard Reaction Conditions Based on Artificial Neural Network Coupled Genetic Algorithm (BP-GA)
QU Yicong, ZHANG Shaorong, LUO Liyong, ZENG Liang
2023, 44(24):183-192. DOI: 10.13386/j.issn1002-0306.2023020165
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Preparation of Steamed Chestnut with Extract of Polygonatum, Citrus reticulata and Crataegus pinnatifida, and the Antioxidant Activity of Its Polysaccharide on Serum of D-Galactose Induced Mice
TAN Xinghui, WANG Wenyi, LU Shuzhen, WU Shuisheng, LI Desen, ZHOU Yi
2023, 44(24):193-199. DOI: 10.13386/j.issn1002-0306.2023020194
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Optimization of Phosphorylation of Polysaccharides from Chicory (Cichoricum intybus var. foliosum Hegi) by Response Surface Method
JIANG Zhenhao, ZHU Jianxing, ZHANG Wanzhong
2023, 44(24):200-206. DOI: 10.13386/j.issn1002-0306.2023020262
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Extraction, Purification and Antioxidant Activity of Polysaccharides from Sophora japonica
ZHANG Yumei, XING Huizhen, LIU Huiping, QIAO Saifeng
2023, 44(24):207-215. DOI: 10.13386/j.issn1002-0306.2023020274
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Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder
ZHANG Qianfang, LI Min, MENG Jingyan, LI Hongyu
2023, 44(24):216-221. DOI: 10.13386/j.issn1002-0306.2023030087
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Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality
LI Yue, WANG Long, MIAO Rongxin, SUN Ying, ZHU Xiuqing
2023, 44(24):222-228. DOI: 10.13386/j.issn1002-0306.2023020256
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Comparative Study on Food Safety of China's Imported from Developed Countries and Countries along the Belt and Road
LI Dan, ZANG Mingwu, SUN Xuean, LI Xiaoman, ZHANG Kaihua, ZHANG Zheqi
2023, 44(24):229-239. DOI: 10.13386/j.issn1002-0306.2023010172
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Origin Characteristics and Traceability Discrimination of Jiangxi Tea based on Rare Earth Element Contents
XU Zhiliang, ZHANG Xinquan
2023, 44(24):240-246. DOI: 10.13386/j.issn1002-0306.2023010159
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Analysis of the Similarity of Flavoring Characteristic of Plant-based Meat Alternatives with Meat Products Based onGC-O-MS Technology
LI Han, LI Jiaying, LIU Na, DONG Ting, SUN Yuanxia, XING Zhuqing
2023, 44(24):247-258. DOI: 10.13386/j.issn1002-0306.2023020092
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Screening of Key Aroma Components in Essential Oils from Citrus Peels of Different Cultivars
LI Li, JIANG Jinglong, HU Jiale, SHI Yixuan, HUANG Pei, DING Dekuan
2023, 44(24):259-269. DOI: 10.13386/j.issn1002-0306.2023020095
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Proficiency Testing of High-throughput Non-targeted Detection of Pesticide Residues in Edible Agricultural Products
LEI Sijia, XIE Yujie, YU Libo, BU Dandan, HUO Siyu, CHEN Hui, CHEN Dongdong, PENG Tao
2023, 44(24):270-278. DOI: 10.13386/j.issn1002-0306.2023020131
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Determination of 16 Amino Acids in Rice Peptides by PITCPre-column Derivatization High Performance Liquid Chromatography
HUANG Ying, HUANG Jing, YANG Xiao, CHEN Xi, HU Wuyao
2023, 44(24):279-285. DOI: 10.13386/j.issn1002-0306.2023020133
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Rapid Detection of the Oxidation of Almonds Based on Surface Enhanced Raman Spectroscopy
QIAN Yu, LIU Shuai, JIN Long, SUN Mei, YAN Ling, LIU Changhong, DONG Baolei, ZHENG Lei
2023, 44(24):286-293. DOI: 10.13386/j.issn1002-0306.2023020173
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Electrochemical Aptasensor Based on Platinum @ Gold Nanowires as Signal Amplifier for Aflatoxin B1 Detection
LIU Juntao, LIU Zhijing, LI Xiaojiang, MA Zhiwei
2023, 44(24):294-300. DOI: 10.13386/j.issn1002-0306.2023020181
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Differences in Volatile Components between the Mature Green and Mature Yellow Fruits of 3 Kinds of Red Flesh Guava(Psidium guajava L.) Analyzed by GC-IMS
WANG Haibo, ZHONG Dan, LIN Zhixin, OU Qiyun, QIU Guiyu
2023, 44(24):301-310. DOI: 10.13386/j.issn1002-0306.2023020212
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Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS
WU Ziqian, ZHOU Jinsong, LIU Teyuan, JIANG Liwen, LIU Yang, YIN Shixian, RONG Zhixing, CHEN Huan
2023, 44(24):311-318. DOI: 10.13386/j.issn1002-0306.2023020213
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Analysis of Taste Components in Different Varieties of Fresh Lotus Seeds Based on Electronic Tongue
YANG Yin'ai, GAO Haiyan, NIU Ben, CHEN Hangjun
2023, 44(24):319-326. DOI: 10.13386/j.issn1002-0306.2023020291
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Effects of Different Drying Methods on The Quality of Dried Yellow Peach Slices
XING Xiaofan, LIU Haonan, YAO Fei, LIU Changhong, ZHENG Lei
2023, 44(24):327-333. DOI: 10.13386/j.issn1002-0306.2023020142
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Effects of Lentinan on Proliferation, Migration and Chemotherapy Sensitivity of Pancreatic Cancer Cells through the IL-6/STAT3/Notch Signaling Pathway
ZHANG Dong, DENG Tongxing, WANG Fenggang, LIN Xiaobo, CHENG Jiexi, MA Yongchao
2023, 44(24):334-340. DOI: 10.13386/j.issn1002-0306.2023020007
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Preparation of Compound Selenium-enriched Plant Solid Beverage and Its Biological Activities
ZHENG Guijuan, LUO Jianqun, NAN Zhandong, YANG Min, HE Meijun, YAO Guangmin
2023, 44(24):341-348. DOI: 10.13386/j.issn1002-0306.2023020216
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Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion
WU Na, ZHU Beichen, ZHANG Xu, DONG Fangyu, LIU Jiao, CHEN Fang, DENG Zeyuan, PAN Yao
2023, 44(24):349-358. DOI: 10.13386/j.issn1002-0306.2023020233
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Analysis on the Technical Means and Application Status of Food Sensory Evaluation
SUN Jiangyan, LIU Yifeng, LIU Lei, LIU Shiwei, HAN Xiaofeng, LIU Jia, DUAN Shenglin, WANG Yongxia
2023, 44(24):359-366. DOI: 10.13386/j.issn1002-0306.2023020097
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Research Progress on Extraction of Flavonoids Using Natural Deep Eutectic Solvents
YU Dehan, LI Li, SU Shi
2023, 44(24):367-375. DOI: 10.13386/j.issn1002-0306.2023020204
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Research Progress on Preparation and Modification of Sodium Alginate-based Gel Spheres and Its Application in Food Packaging
YANG Xiaoye, MA Shufeng, WANG Liqiang
2023, 44(24):376-383. DOI: 10.13386/j.issn1002-0306.2023020228
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Research Progress on Processing and Utilization of Bovine Red Viscer
HOU Xiaopeng, LI Shengsheng, ZHANG Yan, A Kexiang, WANG Guanyu, HUA Qing
2023, 44(24):384-391. DOI: 10.13386/j.issn1002-0306.2023020267
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Research Progress on Contamination Levels, Analytical Methods and Processing Effects of Pyrrolizidine Alkaloids in Food
LIU Hui, MU Tongna, LIN Li, GENG Jianqiang, JIANG Jie
2023, 44(24):392-403. DOI: 10.13386/j.issn1002-0306.2023020287
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