Science and Technology of Food Industry

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Latest Articles have been peer-reviewed and accepted, which are not yet assigned to volumes/issues, but are citable by Digital Object Identifier (DOI).
Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi
TONG Shengnan, WANG Jinmei, MA Xingsheng, YI Shumin, LI Xuepeng, LI Jianrong, JI Guangren
DOI: 10.13386/j.issn1002-0306.2024040324
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Isolation, Purification, and in Vitro Hypoglycemic Activity of Pumpkin Seed Polysaccharides
CAI Shu, ZHONG Cheng, LI Minzi, LUO Junyun, ZHOU Aimei
DOI: 10.13386/j.issn1002-0306.2024050172
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Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques
WU Miaoyuan, LIAO Luyan, REN Xianlong, LIU Cao, WU Weiguo
DOI: 10.13386/j.issn1002-0306.2024060249
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Effect of Exogenous Melatonin on Postharvest Storage Quality and Softening-related Gene Expression of Prunus domestica
QIAO Pei, LI Huixing, LUO Jiancheng, CHENG Shuang, YU Haiyan
DOI: 10.13386/j.issn1002-0306.2024060076
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Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures
HUANG Ning, CHEN Xiaohe, MENG Lingqing, YANG Ran, QU Lingbo, ZHAO Changcheng, LI Chunxia, QIAN Ping
DOI: 10.13386/j.issn1002-0306.2024050031
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Hovenia dulcis Fruit Peduncle Polysaccharides Modulate Glutamate Metabolism and Tight Junction Protein Expressions to Attenuate the Neurotoxic Effects of Alcohol on Mice
ZHANG Yuchao, YUAN Zifei, LIU Liangyu, ZHU Sijie, YANG Yong, ZHENG Daimei, LIU Xudong
DOI: 10.13386/j.issn1002-0306.2024050346
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Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice
LU Liyi, GAO Yecheng, CHEN Junlong, GUO Yajuan, LIU Hualin, CHEN Chang, MAO Xinliang
DOI: 10.13386/j.issn1002-0306.2024050212
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Effect and Mechanism of Galacto-oligosaccharides on Constipation in Mice
PAN Ya, SHEN Fei, CHEN Ming, FENG Fengqin
DOI: 10.13386/j.issn1002-0306.2024060073
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Research Progress on Mitochondrial Protective Effects of Plant Polyphenols
LIU Yuxin, JIA Ru, WU Annan, LI Quanhong, LIAO Xiaojun, ZHAO Jing
DOI: 10.13386/j.issn1002-0306.2024060066
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Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods
SHI Lin, JIA Wei, ZHANG Rong, ZHANG Li
DOI: 10.13386/j.issn1002-0306.2024050339
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Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham
CHEN Juan, ZHONG Yuanyi, FU Guowen, PAN Hongbin, ZHANG Haibiao, WU Chuanfeng, QIAN Chaokui, FAN Jiangping
DOI: 10.13386/j.issn1002-0306.2024050210
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Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough
ZHANG Xueyan, LIU Jingke, LI Pengliang, ZHAO Wei, ZHANG Xiaodi, YANG Huan, SHENG Qinghai, ZHANG Aixia
DOI: 10.13386/j.issn1002-0306.2024040498
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Research Progress on the Digestibility Resistance of Starch-Lipid Complexes：The Influence Factor and Formation Mechanism
MA Wenhua, YANG Fan, QIAN Xiaojie, SUN Binghua, MA Sen
DOI: 10.13386/j.issn1002-0306.2024050151
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Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review
WANG Ruihong, ZHANG Kunlin, YANG Panchuang, HE Song, YANG Wei, HE Hongju, LI Bo
DOI: 10.13386/j.issn1002-0306.2024060206
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Preparation of W1/O/W2 Emulsion Loaded with Chenpi Extract and Its Properties Evaluation
WANG Tingyu, SHEN Fei, ZHAO Jiawei, WU Zhenqiang
DOI: 10.13386/j.issn1002-0306.2024050380
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Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit
HE Zedong, FENG Hui, WANG Lingyan, ZHAO Lingxin, SUN Liping, ZHUANG Yongliang
DOI: 10.13386/j.issn1002-0306.2024050008
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Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis
TAN Yaxin, WU Song, YANG Hanyue, YUAN Xiaoya, PAN Yonggui
DOI: 10.13386/j.issn1002-0306.2024060434
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Selenization Optimization of Preparation Process of Polysaccharide from Dendrobium huoshanense and Its Inhibitory Effect on α-Amylase
CAO Wanxue, LI Jiao, TAO Qiang, FAN Xuanxuan, LU Jiting, CHEN Naifu, CHEN Naidong
DOI: 10.13386/j.issn1002-0306.2024060247
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Inhibitory Activity and Transcriptional Mechanism of PostbioYDFF against Pseudomonas aeruginosa
LIU Yuqian, WANG Ming, YUAN Wei, ZANG Jinhong, ZHAO Jinshan, LI Zhaojie, HU Ruiyan, PENG Chuantao
DOI: 10.13386/j.issn1002-0306.2024060069
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Recombinant Expression and Immobilization of Pantoea dispersa DJL-B Alcohol Dehydrogenase
TIAN Hong, PANG Li, YANG Wentao, CHEN Xiao, WANG Jinghan, XIA Bo, JIANG Liwen
DOI: 10.13386/j.issn1002-0306.2024060040
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Optimization of High-density Culture Process of Lacticaseibacillus paracasei Lp.R3
FANG Shihui, XIONG Yao, ZHANG Zhao, LIN Junfang, CHEN Tao, GUO Liqiong
DOI: 10.13386/j.issn1002-0306.2024060197
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Inhibitory Effects of Flavonoids from Citrus reticulata 'Chachi' Peel on the Formation of Advanced Glycation End-products
WANG Wanting, CHEN Wanbing, ZHU Congyi, YANG Mengxue, ZHU Guohui, ZENG Jiwu
DOI: 10.13386/j.issn1002-0306.2024060404
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Effects of Combined Microwaving/Atmospheric Steaming with Xylanase Enzymolysis on Endogenous Enzyme Activity and Antioxidant Activity in Wheat Bran-Germ
CHEN Peng, HAN Jing, SUN Binghua, ZHENG Xueling, LI Li, MA Sen
DOI: 10.13386/j.issn1002-0306.2024060397
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Isolation, Purification, and Structural Characterization of Antioxidant Polysaccharides Isolated from the Fruiting Bodies of Cordyceps militaris
WANG Yanan, QIAN Xinyi, YONG Yidan, WU Mengmeng, LI Yihao, CHEN Yuhang, NI Zaizhong, LI Lulu, CHEN Anhui, ZHANG Peng, GENG Ying, SHAO Ying
DOI: 10.13386/j.issn1002-0306.2024070386
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Optimization of Extraction Process, Structural Characterization and in Vitro Bioactivity of Polysaccharides from Dendrocalamus brandisii Bamboo Shoot Shell
LIU Jingjie, PENG Xiaowei, WANG Anna, XIA Wenxi, CAO Changwei, KAN Huan, LIU Yun
DOI: 10.13386/j.issn1002-0306.2024070363
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Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate
LIU Changnian, GUO Yan, ZHANG Jiaxin, YU Xiuzhu, LI Qi
DOI: 10.13386/j.issn1002-0306.2024070226
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Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar
ZHAO Xin, ZHANG Yujing, CHEN Xufeng, XU Nü
DOI: 10.13386/j.issn1002-0306.2024120160
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Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions
ZHOU Lesong, CHEN Jialing, HE Liping, CAO Yong, XIAO Jie, LIU Xiaojuan
DOI: 10.13386/j.issn1002-0306.2024060231
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Expression and Characterization of Xyloglucanase from Paenibacillus borealis and Its Application in the Production of Xylogluco-oligosaccharides from Apple Pomace
TIAN Jiaxin, YANG Hang, ZHAO Yuqi, YAN Qiaojuan, LI Yanxiao, JIANG Zhengqiang
DOI: 10.13386/j.issn1002-0306.2024060437
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Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa Fruit Bodies
ZHOU Jiajia, ZHOU Yu, LIU Bo, WEI Gonghao, DONG Shibiao, SU Rongrong, LONG Shengwei
DOI: 10.13386/j.issn1002-0306.2024050311
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Research Progress on Preparation and Skin Care Related Effects of Sea Cucumber Peptides
CHEN Chunming, MI Rui, YU Shuang, QI Yanxia, LI Ying, LI Meng, ZHAO Qiancheng
DOI: 10.13386/j.issn1002-0306.2024060393
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Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products
PANG Feng, GAO Yangchao, LI Yuchuan, LI Yanqiong, YU Shuhui, WANG Haiying, ZHANG Yuyu, LIU He
DOI: 10.13386/j.issn1002-0306.2024060364
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Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup
TAN Xiqian, ZHOU Zhenyü, CUI Fangchao, WANG Dangfeng, LÜ Xinran, LI Xuepeng, LI Jianrong
DOI: 10.13386/j.issn1002-0306.2024070296
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Antibacterial Effect of Solenocera crassicornis Processing By-products Fermentation on Specific Spoilage Organisms in the Late Stage of Squid Refrigeration
SHU Ting, WANG Lin, ZOU Xiaoyu, SONG Ru
DOI: 10.13386/j.issn1002-0306.2024070148
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Analysis of Pyrazine compounds of sauce-flavor baijiu from different regions
XIANG Ling, WU Qixiao, JIA Junjie, NIU Mansi, TU Tingyao, MA Long, TU Rongkun, WANG Songtao, SHEN Caihong
DOI: 10.13386/j.issn1002-0306.2024060411
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Study of Chrysanthemum indicum Flavonoid Extract on the Oxidative Stress Resistance of Caenorhabditis elegans
CUI Hailin, TANG Hailun, LIU Lian, LI Zuohao, XIANG Jingjing, LI Rong
DOI: 10.13386/j.issn1002-0306.2024070078
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Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity
WU Yuxi, WANG Ying, LIN Xiaozi, CHEN Bingyan, HE Zhigang
DOI: 10.13386/j.issn1002-0306.2024060372
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Changes of Flavor Profile of Squid Tentacles during the Baking Process was Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
XU Dan, CHEN Yunyun, SHEN Hongli, FAN Xia, ZHANG Xiaojun, DENG Shanggui
DOI: 10.13386/j.issn1002-0306.2024060422
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Analysis of Nutritional Composition, Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins
ZHONG Jiahao, ZENG Jieyu, CHEN Jiahuan, HU Jianjun, HE Zhilin, HE Kaowei, SONG Wanting, YANG Qingxiang, DU Bing, LI Pan
DOI: 10.13386/j.issn1002-0306.2024060034
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Effects of Kudzu Starch Incorporation on the Properties of Blended Flour Dough and Quality of Shortbread Biscuits
CHEN Si, HUA Yu, FANG Shiyi, ZHANG Chuanyi, TANG Shangwen, HUO Yinqiang, LIU Chuanju, LI Huanhuan
DOI: 10.13386/j.issn1002-0306.2024060402
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Effects of Different Treatments on the Structure and in Vitro Hypolipidemic Function of Soluble Dietary Fiber from Rosa roxburghii Tratt Pomace
ZHU Renwei, TAN Sha, LIU Qingqing, SHI Jia, WU Xiaonian
DOI: 10.13386/j.issn1002-0306.2024060370
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Research Progress of Mechanoenzyme Catalysis and its Application in Food Field
ZHENG Mengdi, XIN Jiaying, CUI Tianyu, CHEN Lixin, CHENG Wei, LIU Tianfu
DOI: 10.13386/j.issn1002-0306.2024060261
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Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein
LIU Xiumei, WANG Yuan, LI Mengyu, ZHANG Yuyu, SUN Baoguo, ZHANG Siyu, CHEN Hongjian, ZHANG Yanrong, YANG Yali
DOI: 10.13386/j.issn1002-0306.2024060232
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A Preliminary Study on the Effects of Tartary Buckwheat-derived Nanoparticles on the Physiology of C57BL/6 Mice
ZHANG Jiyue, REN Caoqin, CAO Yanan, REN Yuanhang, PENG Lianxin
DOI: 10.13386/j.issn1002-0306.2024060055
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Research Progress on Resveratrol Production by Recombinant Engineering Bacteria Fermentation
XIE Wenye, LI Yuan, ZHU Wanbin, GU Fengying, JIAO Bo, WANG Qiang
DOI: 10.13386/j.issn1002-0306.2024060085
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Research Progress of Solvent-free Lipase Catalysis and Its Application in the Food Field
XIN Jiaying, SONG Qi, XU Jingyi, ZHANG Weidan, HE Jiao, XIA Chungu
DOI: 10.13386/j.issn1002-0306.2024070284
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Advances in the Extraction, Modification and Application of Sesame Protein
HOU Ying, PENG Yu, HAO Jianxiong, ZHAO Dandan
DOI: 10.13386/j.issn1002-0306.2024060201
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Regulation of 1-MCP Pre-treatment on Refrigeration Quality of Kiwifruit under Vibration Stress
LI Yiyang, YANG Haiying, DENG Guangting, SUN Yuying, DING Shenghua, WANG Rongrong
DOI: 10.13386/j.issn1002-0306.2024080300
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Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
WANG Mengyang, ZHANG Hexin, LI Mei, XU Huaide, ZHANG Ting, ZHAO Wenge, LEI Hongjie
DOI: 10.13386/j.issn1002-0306.2024060234
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Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
DOI: 10.13386/j.issn1002-0306.2024060238
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Stability and Digestion Properties of Curcumin-Loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins
LI Xiaotong, CHEN Ying, CHEN Mianhong, ZENG Fanke, DAI Yaping, ZHOU Wei, LI Ruyi
DOI: 10.13386/j.issn1002-0306.2024050283
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Microwave-assisted Deep Eutectic Solvent Extraction of Xinjiang Wild Prunus cerasifera Ehrh. Polysaccharides and Analysis of Its Antioxidant and Antibacterial Activities
ZHANG Linghe, XIE Hao, NUER Maimaiti
DOI: 10.13386/j.issn1002-0306.2024060318
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Identification of Endogenous Antagonistic Bacteria in Grape Leaves and Its Inhibitory Effect on Postharvest Aspergillus niger in Thompson Seedless Grapes
ZHANG Miaomiao, YANG Yizhong, ZHANG Yuchen, MA Jie, XU Zhenzhen, WANG Wei, ZHANG Lijuan, WANG Ning, FAN Yingying, WANG Cheng, HUANG Wei, LIU Fengjuan
DOI: 10.13386/j.issn1002-0306.2024070065
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Effect of Antioxidants on 3-Chloropropanol Esters, Glycidyl Esters and Physicochemical Properties in Rapeseed Oil with Different Ingredients during Intermittent Frying
HAO Yu, LI Huijia, WANG Pengyu, KONG Qingmin, YU Ying, MA Yiying, GAO Xianggong
DOI: 10.13386/j.issn1002-0306.2024060159
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Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network
CHEN Bingyan, LIU Yun, LIN Xiaozi, LIANG Zhangcheng, HUANG Juqing, JIA Xiangze, He Zhigang
DOI: 10.13386/j.issn1002-0306.2024070161
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Research Progress on the Bioactivity, Mechanisms, and Applications of Theaflavins
ZHANG Rui, ZHANG Yihua, ZHOU Jiaping
DOI: 10.13386/j.issn1002-0306.2024060192
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Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W1/O/W2 Multiple Emulsion
BI Yinghao, JIA Airong, ZHANG Miansong, LIU Xue, DU Hongfang, CUI Tingting
DOI: 10.13386/j.issn1002-0306.2024050112
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The Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
QI Jin, GUO Shuai, CHEN Yanhui, GAO Yan, ZHUANG Jiao, JU Ning
DOI: 10.13386/j.issn1002-0306.2024060124
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Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup
JIANG Hao, OU Shaobi, CHEN Meihe, LI Yilin, LI Xiangluan, QIU Quanlei, ZHAO Wenhong, BAI Weidong
DOI: 10.13386/j.issn1002-0306.2024060449
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Preparation, Properties and Structural Characterization of Gelatin Essential Oils Edible Films of Different Types of Pectin
CHU Qianqian, JIN Boyu, ZHANG Haopeng, LU Shiling
DOI: 10.13386/j.issn1002-0306.2024060027
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Research Progress on Synthetic Method of Curdlan Composite and Its Application in Food Industry
WANG Xingyan, HU Wenmei, XU Wei, LI Yuting, MA Tinghong, CHEN Shan
DOI: 10.13386/j.issn1002-0306.2024070054
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Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle
ZHU Yongguang, MENG Luli, CHEN Peng, CHEN Jie, CHEN Tong, CHENG Yuan, CHENG Qianwei
DOI: 10.13386/j.issn1002-0306.2024060305
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Safety and Probiotic Evaluation of Lactiplantibacillus plantarum CHEN1 and Its Metabolic Analysis of Soymilk Oligosaccharides
CHEN Zhina, CAO Shiyi, YIN Linlin, SHAO Mengyuan, YE Tao, XU Zhangrui, HUANG Xiaochen
DOI: 10.13386/j.issn1002-0306.2024110347
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Investigation of Active Fractions with Immune-enhancing Effects from the Stems and Leaves of Astragalus membranaceus and Its Chemical Components Identification
GAO Xinyuan, LI Xiaolan, LI Siqing, LI Yue, QIN Nan, GUO Lili
DOI: 10.13386/j.issn1002-0306.2024050117
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Research Progress on the Composition of Bacteriophages and the Effect on Quality Formation in Fermented Foods
LIU Jiaqi, YANG Menglu, HUANG Yuli, LIU Mengting, GE Lihong, ZHAO Nan
DOI: 10.13386/j.issn1002-0306.2024070022
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Electrospraying Technology and Its Research Progress in Food Field
GAO Wei, WEI Yunshan, ZHU Guangsu, LIU Kunlun, ZHANG Huiyan
DOI: 10.13386/j.issn1002-0306.2024070001
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Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles
QIN Yongping, ZENG Peng, FANG Dandan, CHEN Lin
DOI: 10.13386/j.issn1002-0306.2024060322
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Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels
SONG Miaomiao, WANG Junhui
DOI: 10.13386/j.issn1002-0306.2024060114
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Analysis of Volatile Organic Compounds in Low-temperature Conditioning of Kiwifruit by HS-SPME-GC-MS Combined with Chemometrics Methods
GUO Zhixin, ZHANG Wei, GUO Yingjie, CHENG Xiaomei, LAI Dengni, CHEN Shuangping, LI Gaoyang, ZHU Xiangrong
DOI: 10.13386/j.issn1002-0306.2024050371
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Research Progress on Microbial Diversity and Its Functional Activities during Pile Fermentation of Dark Tea
WEI Jiaru, NIE Kaili, CHEN Xiaoqiang, YING Miaomiao
DOI: 10.13386/j.issn1002-0306.2024050198
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Research Progress on the Bacteriostatic Mechanism, Biosynthesis and Application of Phenyllactic Acid
GUO Shuaikang, SONG Na, ZHANG Guo, LI Pei, LI Ku, CHEN Xiong
DOI: 10.13386/j.issn1002-0306.2024040383
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Exploration of the Evolution of Flavor Profiles in Ham Sausage during Storage Based on GC-MS, Electronic Nose and Electronic Tongue
XIN Guangbin, XU Yujuan, LI Cong, WANG Zhaoming, ZHOU Hui, XU Baocai
DOI: 10.13386/j.issn1002-0306.2024060101
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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii
HU Chuanfeng, QIU Wenxing, LIU Xuan, WANG Shizhe, QIAO Yu, TU Ziyi, CAO Feng, LIU Shuangquan
DOI: 10.13386/j.issn1002-0306.2024050038
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In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets
WU Siyu, CHEN Hong, SHE Zhiyu, SONG Guangming, DENG Liling, ZHAO Yi, ZHONG Geng
DOI: 10.13386/j.issn1002-0306.2024060445
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Quality Analysis of Juglans sigillata Kernel from Different Producing Areas in Yunnan Province by UHPLC-QE-MS Metabolomics
LEI Shuwen, ZHAO Hong, FU Xiaoping, GONG Jiashun, PENG Chunxiu
DOI: 10.13386/j.issn1002-0306.2024050360
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Comparative Analysis on Chemical Components and Antioxidant Activity for Four Different Varieties of Yunnan Large-leaf White Tea
ZHANG Chunhua, YAN Xuexing, CUI Tinghong, ZHAO Yuanyan, TAO Zhong, WANG Yuefei, SHAN Zhiguo
DOI: 10.13386/j.issn1002-0306.2023100184
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Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste
YU Jinyu, SHEN Lingwei, HU Chuanfeng, CHEN Gehui, LI Miyou, QIAO Yu, YU Wei
DOI: 10.13386/j.issn1002-0306.2024050348
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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology
ZHANG Hao, GAO Tianlong, YI Yuwen, CAI Xuemei, DENG Jing, TANG Yingming, GU Siyuan, QIAO Mingfeng
DOI: 10.13386/j.issn1002-0306.2024050162
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Interaction between Ellagic Acid from Pomegranate Peel and Corn Starch and Its Mechanism of Inhibiting Starch Digestibility
CHEN Shengdan, YANG Zhiwei
DOI: 10.13386/j.issn1002-0306.2024070294
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Properties, Physiological Functions and Applications of Starch-Lipid Complexes
ZHAO Xinying, RUAN Changqing, LI Zhijiang, TANG Huacheng, WANG Changyuan
DOI: 10.13386/j.issn1002-0306.2024080363
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Simultaneous Detection of 14 Sweeteners in Pre-Prepared Meals Using High-Performance Liquid Chromatography-Tandem Mass Spectrometry
WANG Xiaoyan, LI Cheng, YAN Xi, WANG Jiaxin, LIU Ziye, LIU Meiyu, TIAN Sinuo
DOI: 10.13386/j.issn1002-0306.2024070005
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Stability and Lipid- lowering Effect of the Complex of Agrocybe Cylindracea Polysaccharides and Pomegranate Peel Polyphenols
QU Wenxin, LIU Rong
DOI: 10.13386/j.issn1002-0306.2024070036
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HS-SPME-GC-MS Combined with ROAV to Analyze the Effect of Different Packaging Materials on the Quality of Milk Powder
ZHANG Yuxin, ZAN Chengshun, HE Kairu, WANG Haibin, LIU Yingxue, NING Miao, WU Rina, ZHANG Shuli, WU Junrui
DOI: 10.13386/j.issn1002-0306.2024040210
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Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province
FU Lihong, CHANG Yingying, XU Rundong, YANG ZITING, GUO Yune, YANG Hongyu
DOI: 10.13386/j.issn1002-0306.2024060090
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Screening of Starch Flocculation Bacteria in Sweet Potato Sour Pulp, Optimization of Flocculation Conditions and Analysis of Flocculation Components
HOU Ying, LI Yihao, LI Haiyang, ZHAO Shida, LI Yang, MENG Xiangwu
DOI: 10.13386/j.issn1002-0306.2024060352
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Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
LU Lele, SHEN Qin, LANG Shuangjing, YAO Di, WANG Lidong, WANG Changyuan
DOI: 10.13386/j.issn1002-0306.2024060295
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Lowering Blood Lipids and Regulating Intestinal Flora Effects of Blueberry Enzyme in Hyperlipidemic Mice
DANG Ya, QIAO Yuyu, LEI Gege, YANG Binyan
DOI: 10.13386/j.issn1002-0306.2024060126
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Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut ‘Early Crisp’ Pears During Cold Storage
LÜ Jingyi, QIU Yanxia, BAI Lin, GE Yonghong, ZHU Danshi, CHEN Jingxin
DOI: 10.13386/j.issn1002-0306.2024070015
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Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality
HE Ying, CHI Yujie, CHI Yuan
DOI: 10.13386/j.issn1002-0306.2024060180
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Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV
DONG Chuang, XU Hui, ZHU Yahui, YANG Lin
DOI: 10.13386/j.issn1002-0306.2024060151
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Research Progress on Extraction, Separation and Purification Methods, Structural Characterization and Biological Activity of Natural Polysaccharide-polyphenol Conjugates
REN Yimeng, GAO Yuan, KONG Shuhua, ZHAO Jinwen, REN Dandan, MA Yichao, LIU Shu, HE Yunhai, WANG Qiukuan
DOI: 10.13386/j.issn1002-0306.2024060022
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Effects of High Pressure Steam Processing on Antioxidant and Anti-inflammatory Activities of Polygonatum Kingianum
NIU Shirong, LI Minmin, CUI Weiye, YANG Jianbin, BAI Xiaojia, FAN Bei
DOI: 10.13386/j.issn1002-0306.2024050440
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Effectof pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
DOI: 10.13386/j.issn1002-0306.2024060080
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Insights Into Rapid Screening and Activity Investigation of Novel Hemp Seed Pancreatic Lipase/Cholesterol Esterase Inhibitory Peptides
YIN Hao, ZHU Jiangxiong, ZHONG Yu, WANG Danfeng, DENG Yun, ZHANG Minyan, ZHAO Fang
DOI: 10.13386/j.issn1002-0306.2024050168
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Effect of Different Cooking Methods on Quality of Salted Egg Yolk
CHENG Qianwei, WEI Xinyue, FU Shiyan, GAN Lina, ZHONG Qiu, WU Quandan, CHENG Yuan
DOI: 10.13386/j.issn1002-0306.2024040349
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Effects of Pre-freezing and Vacuum Freeze-drying on Physicochemical Properties and Gelling Characteristics of Myofibrillar Protein from Nemipterus virgatus
SHI Qiuyan, LIN Duanquan, HE Wenxiong, LIU Kang, ZHANG Lingjing, WENG Ling, SUN Lechang
DOI: 10.13386/j.issn1002-0306.2024040160
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Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef
SHI Zhenhua, TANG Daobang, YANG Huaigu, LIU Xueming, WANG Xuping, LIN Yaosheng, ZOU Jinhao, CHENG Jingrong, ZHU Mingjun
DOI: 10.13386/j.issn1002-0306.2024040358
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Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch
CHEN Tiange, LI Yongxian, WANG Lu, XU Min, HUANG Lixin, LIU Lei
DOI: 10.13386/j.issn1002-0306.2024050136
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Effect of Water Extract of Perilla (Perilla frutescens) from Different Regions on the Odor Quality of Seasoned Silver Carp (Hypophthalmichthys molitrix) Fillets
ZHANG Hanwei, WU Yanni, YANG Wenhao, YOU Juan, XIONG Shanbai, AN Yueqi
DOI: 10.13386/j.issn1002-0306.2024050167
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Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran
WEI Xuzhao, LIU Huicui, YANG Yuchen, CAO Xiaohai
DOI: 10.13386/j.issn1002-0306.2024070249
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In vitro Hypoglycemic, Hypolipidemic Activities and Antioxidant Capacity of Dark Tea and Pericarpium Citri Reticulatae Extract with Pericarpium Citri Reticulatae Volatile Oil
PAN Zhitao, HUA Tingyu, WANG Xiaoyun, SHEN Yi, ZHANG Xunzhen, HUANG Shaotong, DUAN Hanying, WANG Chao
DOI: 10.13386/j.issn1002-0306.2024050299
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Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles
LIU Xiaofei, JIA Chunyan, LI Xiang, WU Ming, ZHANG Guang, ZHANG Na
DOI: 10.13386/j.issn1002-0306.2024060140
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Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose
LI Ruili, ZHAO Junjun, DAI Shuiping, ZOU Enkai, LIU Yuxuan, HU Yaning, LIANG Miao, ZHANG Junsong
DOI: 10.13386/j.issn1002-0306.2024060155
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Effects of Packaging with Different Oxygen Resistance Materials on the Quality of Fresh Pork
CHAI Xiaoyu, ZHANG Dequan, WANG Debao, LI Xin, MIN Chengjun, XU Yuqian, ZHU Chaoqiao, YANG Wei, RAO Weili, HOU Chengli
DOI: 10.13386/j.issn1002-0306.2024050078
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Protective Effect of Resveratrol on Exercise-Induced Kidney Injury in Rats by Regulating Keap1-Nrf2 Signaling Pathway
ZHOU Haitao, HU Ge, ZHANG Jing, ZHOU Qiyun, QIN Fei
DOI: 10.13386/j.issn1002-0306.2024060169
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Research Progress on Regulatory Effects and Mechanism of Akkermansia muciniphila on Glycolipid Metabolism and Intestinal Health
XI Yijia, PAN Haiyu, WU Zhenglin, XU Guihu, LI Xiaoyin, GAO Yanhua
DOI: 10.13386/j.issn1002-0306.2024060336
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Advances in the Application of Anthocyanin-based Smart Packaging Films for Food Preservation
SUN Ying, LI Peizhao, LIU Shen, GUO Xing, LU Binglin, JIANG Lianzhou, LIU Shuping
DOI: 10.13386/j.issn1002-0306.2024050417
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Effects of Saponins of Semen Ziziphi Spinosae on Oxidative Damage of Liver and Kidney and Intestinal Microflora in Lead-exposed Mice
CAO Weidong, LIU Lihong
DOI: 10.13386/j.issn1002-0306.2024060299
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Cerasus humilis Proanthocyanidins Ameliorats Insulin Resistance through PI3K-Akt-GSK-3β Signaling Pathway in HepG2 Cells
LIU Xinhui, ZHAO Yue, CHU Tianxu, ZOU Rong, GAO Zhe, ZHAO Wen, LIU Yancong, SUN Yasai
DOI: 10.13386/j.issn1002-0306.2024110184
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Electrochemical Method for Sulfamethazine Detection Based on CRISPR/Cas12a Coupled with Spherical Nucleic Acid with the Core of Gold Nanoparticle
HUANG Yue, WANG Qian, ZHANG Yan, QI Xianju, WANG Yaosong
DOI: 10.13386/j.issn1002-0306.2024060123
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Purification Optimization of Mung Bean Skin Polyphenols by Macroporous Adsorption Resin and Its in Vitro Hypoglycemic Activity
WANG Ziyin, XU Lujing, MA Kaiyang, LU Yifei, LI Ying, FU Jingxuan
DOI: 10.13386/j.issn1002-0306.2024070052
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Effects of Drying Conditions on Hot-air Drying Characteristics and Quality of Goji Berries
WANG Qinghui, LUO Yan, YANG Liling, LIU Jia, MA Wenqiang, ZHU Zhanjiang, WANG Jun, MENG Xintao
DOI: 10.13386/j.issn1002-0306.2024050059
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Effects of Different Treatments on Storage Stability and Flavor Characteristics of Wheat Germ
SHAO Zihan, GONG Xun, SONG Yu, TAO Shu, HONG Ying, LIU Chao, ZHU Jiaqi, WANG Mingchun, CAO Lei, YE Jinxia, MA Kaixuan
DOI: 10.13386/j.issn1002-0306.2024050219
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Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley
WANG Jie, ZENG Zhilong, WANG Haoyuan, LU Manman, LI Yao, YI Chuanhu, LIU Xiong
DOI: 10.13386/j.issn1002-0306.2024050106
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Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria
WANG Bo, ZHANG Weiqing, GAO Han, WANG Chao, LIU Yuchun, GUO Chao
DOI: 10.13386/j.issn1002-0306.2024060141
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Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking
CHEN Chen, ZHOU Jie, ZHOU Qi, YUAN Haibin, TIAN Huaixiang
DOI: 10.13386/j.issn1002-0306.2024050121
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Recovery of Proteins and Structural and Functional Properties of Corn Starch Processing Wastewater by Foam Separation Coupled with Ultrafiltration
ZHANG Rui, LI Haitian, GAO Zhiwei, LIU Danyi, HAN Jianchun, JIANG Longwei
DOI: 10.13386/j.issn1002-0306.2024050063
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Preparation Process Optimization and Flavor Characteristic Analysis of Gracilaria Salty Flavoringinging Based on Maillard Reaction
WANG Lina, CHEN Yuxin, ZOU Wentao, MA Jingbo, ZHANG Jieliang, LI Rui, CHEN Jianping, WANG Zhuo, ZHONG Saiyi
DOI: 10.13386/j.issn1002-0306.2024060292
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Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder
CHEN Luyao, ZHANG Zhigang, XING Guoliang, WANG Jie, YAO Yujun, LÜ Zhaolin
DOI: 10.13386/j.issn1002-0306.2024050074
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Effect of Degree of Milling on the Nutrition and Eating Quality of Brown Rice
LI Jinling, LENG Haijing, CAO Rongan, WANG Changyuan, DIAO Jingjing
DOI: 10.13386/j.issn1002-0306.2024050214
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Research Progress of Sea Cucumber Polysaccharides on the Structure, Health Efficacy and Mechanism
DONG Xinyu, MI Rui, WANG Fuyi, LI Haiman, LI Ying, CHEN Biyi, ZHAO Qiancheng
DOI: 10.13386/j.issn1002-0306.2024070404
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Allergenicity Reduction of Antarctic Krill (Euphausia superba) Tropomyosin through Glycosylation Modification
ZHANG Shuqi, WANG Shuya, JIA Shuqi, LIU Kexin, SUN Na
DOI: 10.13386/j.issn1002-0306.2024060427
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Structural Characterization of Large Yellow Tea Polysaccharides and Its Inhibitory Effects on the Differentiation of 3T3-L1 Preadipocytes
XU Shan, XIE Hai, LI Minni, MA Yan, GE Huifang, LI Daxiang, XIE Zhongwen, WANG Hongyan
DOI: 10.13386/j.issn1002-0306.2024040448
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Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter
ZHANG Yixue, JIA Shangxi, CUI Bingbing, HAN Xue, MA Wuchao, WANG Yu, BAI Yanhong, LI Ke
DOI: 10.13386/j.issn1002-0306.2024050268
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Metagenomic Analysis of Microbial Community Structure and Functional Profiling during Different Fermentation Stages of Xinjiang Sea Buckthorn Jiaosu
FAN Rui, WANG Wenwen, WEI Linna, WANG Tengbin, WEI Sijia, LIU Jinrong, LI Fang
DOI: 10.13386/j.issn1002-0306.2024050247
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Analysis of Bacterial Communities and Prediction of Functions and Phenotypes in the Preparation of High Temperature Daqu Using Different Methods
ZHAO Huijun, WANG Yurong, HOU Qiangchuan, ZHANG Haibo, TIAN Longxin, YE Mingbo, GUO Zhuang
DOI: 10.13386/j.issn1002-0306.2024040452
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Isolation and Identification of Brown Rot Pathogenic Fungi in Gastrodia elata and Its Inhibitory Effect by Citral
WANG Xiufen, HUANG Tianyu, LUO Donglan, ZHANG yu, CAO Sen
DOI: 10.13386/j.issn1002-0306.2024030262
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Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers
ZHAO Renjie, ZHAO Ruixuan, LIU Qiannan, WANG Yingsa, BAI Xiaodong, LIU Wei, HU Honghai
DOI: 10.13386/j.issn1002-0306.2024050411
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Effects of Ball-milling Treatment on the Structural Properties of Rice Protein and Its Improvement on the Production of Antioxidant Peptides using Enzymatic Hydrolysis
LIU Tian, XU Zhihan, CHAI Qingtian, YU Zhenyu, LI Chunyang, WANG Naifu
DOI: 10.13386/j.issn1002-0306.2024040105
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Preparation, Structure and in Vitro Activity Analysis of Selenopolysaccharide from Auricularia
SHEN Qin, LU Lele, PAN Piao, YUE Shibo, CAO Dongmei
DOI: 10.13386/j.issn1002-0306.2024070056
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Evaluation of the Characteristics of Three Kinds of Commercial Liquid Smokes and Its Application in the Processing of Smoked Loach
TIAN Meilan, LIU Yangliu, MA Aijin, GAO Peiyu, SANG Yaxin, SUN Jilu
DOI: 10.13386/j.issn1002-0306.2024070026
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Mechanism of Litchi Semen Extract in Preventing Exercise-induced Muscle Damage based on Network Pharmacology and In Vitro and In Vivo Experiments
ZHAO Xiaopeng, DONG Dan, TAN Boxuan, MIN Dongyu, WANG Zheng
DOI: 10.13386/j.issn1002-0306.2024060142
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Effect of Controlled Release Antimicrobial-Coated Active Packaging on Postharvest Quality of Cherry Tomato Fruit
LIU Baoan, LI Ying, CHEN Yao, FENG Bihong, SUI Yuan, XU Xiaodi, YUAN Shuzhi, YUE Xiaozhen, ZUO Jinhua, WANG Qing
DOI: 10.13386/j.issn1002-0306.2024070180
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Mechanism of the Regulatory Effect of Pediococcus pentosaceus CQFP202437 on Antibiotic-induced Locomotor Dysfunction in Mice
LI Ke, YI Ruokun
DOI: 10.13386/j.issn1002-0306.2024060291
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Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu
YU Xiao, XIAO Xiongjun, HUANG Huiling, ZHENG Wanqi, LIAO Rui, TAN Jianxia, WANG Yue, MA Yi
DOI: 10.13386/j.issn1002-0306.2024070195
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Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region
LIANG Wansen, YUAN Yuan, JIA Yiming, HAN Zhe, LU jiankang, LI Shuting, NIU Xiyue, XU Qian, LI Jie
DOI: 10.13386/j.issn1002-0306.2024070072
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Study on the Structure, Physicochemical Properties and Functional Properties of Insoluble Dietary Fiber from Soybean Residue by Modification Methods
ZHANG Jianxun, XIE Xuan, TIAN Tingting, YAN Shizhang, QI baokun
DOI: 10.13386/j.issn1002-0306.2024070405
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Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion
LIN Yumei, LU Yanling, LIU Jiaqi, FAN Fangyu
DOI: 10.13386/j.issn1002-0306.2024070364
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Study on Preparation and Functional Activity of Nano-silver Materials for Dried Ginger
WU Junjie, JIAO Wenya, ZHANG Yu, SUN Jinhao, WANG Xianghong
DOI: 10.13386/j.issn1002-0306.2024050394
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Effect of Different Modified Starches on Storage Quality of Protein Bars
WANG Yiqian, HU Xuewei, WEN Chengrong, QI Libo, SHANG Shan, FU Baoshang
DOI: 10.13386/j.issn1002-0306.2024060346
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Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation
WANG Yusheng, JIANG Hui, CHEN haihua
DOI: 10.13386/j.issn1002-0306.2024090165
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Effect of Wheat Starch Hydration on Noodle Quality Under Different Storage Periods
WANG Hongwei, WANG Xiaoting, GUO Siqi, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua
DOI: 10.13386/j.issn1002-0306.2024060328
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Optimization and Stability Evaluation of SimuLating Milk Fat GlobuLe Membrane Delivery Systems for DHA-rich Algal Oil
WANG Bo, LIU Shiwei, SUN Jianfeng, DUAN Shenglin, YU Youqiang, MA Xishan, LIU Jia, YUAN Peng, WANG Wenxin, LIU Yuanyuan, ZHENG Xiaoyang
DOI: 10.13386/j.issn1002-0306.2024090132
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Optimization of the Fermentation Enrichment Method for Oat Non-starch Polysaccharides and Study of Their Immunostimulatory Activity
GAO Ruohan, MA Nan, YANG Mingzhe, CAO Jiabao, WANG Xia, LU Baoxin
DOI: 10.13386/j.issn1002-0306.2024090061
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Preparation of Clove Essential Oil-chitosan Composite Film and Its Application in Rice Preservation
HAN Qian, CHEN Si, HUANG Xiaoling, LIU Shihui, LIU Xiuying, WANG Pingping, ZHANG Wei, SHU Zaixi, ZHU Lijie
DOI: 10.13386/j.issn1002-0306.2024040261
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Food-grade High Internal Phase Pickering Emulsions: Food-grade Solid Particles, Stabilization Mechanisms and Application in Encapsulating Probiotics
YIN Yaxin, LIU Qirui, WANG Zhicheng, DU Qiwei, Zhang Tao, PAN Daodong, TU Maolin
DOI: 10.13386/j.issn1002-0306.2024060018
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Effect of Pretreatment Combined with Hot Air Drying on Flavour Substances in Saimaiti Cut Apricots Based on GC-IMS
LI Yue, CHEN Kai, XU Mingqiang, MA Xin, CHENG Chunping
DOI: 10.13386/j.issn1002-0306.2024050083
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Research on the Flavor and Physicochemical Characteristics of Yogurt Fermented by Different Starter Cultures
CHANG Xulong, ZHOU Qingxia, MA Wencong, ZHAN Zhenming, YAO Xinxin, ZHOU Aimei
DOI: 10.13386/j.issn1002-0306.2024040391
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Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment
ZHUANG Xiaoqi, LIU Qiaoyu, LIN Zeqian, YAO Yanyan, QIAN Min, LI Xiangluan, BAI Weidong, DONG Hao
DOI: 10.13386/j.issn1002-0306.2024050062
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Effects of Chlorogenic Acid on Physicochemical and Structural Properties of Wheat Starch under Microwave Irradiation
GUO Weiyun, ZHANG Keke, LI Guanghui, WANG Yonghui, HE Shenghua, GAO Xueli, HUANG Jihong
DOI: 10.13386/j.issn1002-0306.2024040432
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Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality
MA Kexin, XIANG Haiqiao, YU Xiao, PAN Deyin, LI Changbo, CHEN Hongsheng, DIAO Jingjing
DOI: 10.13386/j.issn1002-0306.2024040084
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In vitro Lipid-lowering Activity, Separation and Purification, Structural Characterization of Polysaccharides Fractionated from Evodia rutaecarpa
SUN Yongjin, ZENG Huimei, HUANG Jing, ZHAO Yunlong, CAI Jinyuan, SUN Song
DOI: 10.13386/j.issn1002-0306.2024070437
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The Impact of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion
PAN Yuemeng, WANG Haoyuan, ZENG Zhilong, LUO Jing, LU Manman, TIAN Youming, XUE Mei, LIU xiong
DOI: 10.13386/j.issn1002-0306.2024050228
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Research Progress on Plant Polyphenols Regulating the Structure, Function, and Biological Characteristics of Dietary Proteins
SUN Yuanyuan, ZHU Xuchun, LIU Hongzhi, ZHANG Xiaoyue, HAN Zhaowei, AN Ning, REN Feiyue, ZHOU Linyi
DOI: 10.13386/j.issn1002-0306.2024060347
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Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions
YU Qiuyu, YUE Ziyan, LIU Jiali, HE Yuchun, ZHU Yingchun
DOI: 10.13386/j.issn1002-0306.2024060146
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The Oxidation Process and the Changes of Digestion Characteristics on Myofibrillar Protein of Trichiurus lepturus
HUANG Jieyou, LI Menghua, FENG Jie, ZHANG Bin, LIN Huimin, ZHANG Jianqiao
DOI: 10.13386/j.issn1002-0306.2024060186
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Isolation, Identification and Analysis of Growth Characteristics of Functional Potential Fungi from Tibetan Traditional Air-Dried Yak Meat
LUOSANG Yangji, WANG Fei, HUANG Jingjing, ZHANG Erhao, LIU Zhendong, LI Liang, LUO Zhang, XIE Ningning
DOI: 10.13386/j.issn1002-0306.2024070061
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Study on the Treatment of Hippophae Rhamnoides Polysaccharides on Alcoholic Hepatitis and Intestinal Barrier Function in Mice
LI Qing, MA Guangli, ZHAI Yiheng, MENG Tao
DOI: 10.13386/j.issn1002-0306.2024050403
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Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder
LUO Xiaoli, YANG Ning, ZHOU Pei, CAO Jingjing, ZHANG Shasha, SUN Dafeng
DOI: 10.13386/j.issn1002-0306.2024050244
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Isolation, Identification and Biological Characterization of Spoilage Mold in Seedless White Raisins
LEI Yaxin, HUANG Shuai, ZHANG Qi, LIU Qian, JIA Meihui, ZHANG Manman, GAO Zhongchuan, PAN Congrong, ZHAO Chenyang, WANG Jing
DOI: 10.13386/j.issn1002-0306.2024050216
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Research Progress on the Application of Bacillus in Baijiu Brewing
JIANG Qianer, LIANG Huipeng, LI Linlin, ZHONG Junhui, LIU Junfeng
DOI: 10.13386/j.issn1002-0306.2024050266
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