Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research Progress on the Alleviation of Alcoholic Liver Injury Based on Bibliometric Analysis of Medicinal and Food Homologous Substances
XIANG Qin, ZHANG Guotai, LU Runqing, TANG Jingwen, HE Siqiao, MIN Cong, GENG Jingzhang
2024, 45(2):1-11. DOI: 10.13386/j.issn1002-0306.2023060041
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Study on the Effect of Goji Berry Extract on Intestinal Pathogenic Bacteria Based on Network Pharmacology
LI Qian, LIAO Jianing, WEI Yuan, WANG Zhenxiang, AN Qiong
2024, 45(2):12-20. DOI: 10.13386/j.issn1002-0306.2023060070
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Study on Preparation and Stability of Anthocyanin Micelles from Lonicera edulis Pomace
LI Shan, ZHANG Yanlong, ZENG Weimin, LIU Yang, ZHAO Dandan, JIA Xiangqian
2024, 45(2):21-29. DOI: 10.13386/j.issn1002-0306.2023060191
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Exploring Analytics of Mechanisms Behind the Anti-inflammatory Activity of Black Tea from Camellia ptilophylla Chang Based on High-resolution Mass Spectrum and Network Pharmacology
LU Sen, WANG Rui, GAO Xiong, LIN Huichun, CHEN Zhongzheng, ZHANG Yuanyuan, CHEN Xujie, HUANG Qiuyan, LI Bin, LIN Xiaorong
2024, 45(2):30-39. DOI: 10.13386/j.issn1002-0306.2023040214
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Mechanism of Baicalein Inhibiting the PD-1/PD-L1 Interaction Based on Molecular Dynamics Simulation and Experiment Research
GUO Yan, GUO Yilin, LIU Boping, XU Jianguo
2024, 45(2):40-47. DOI: 10.13386/j.issn1002-0306.2023090095
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Identification of Phytochemical Components in Lilium davidii var. unicolor using UHPLC-QTOF-MS
MI Lu, WANG Kewen, ZHU Xiumei, WANG Xue, YANG Shuming, LIAO Xiaojun, XU Zhenzhen
2024, 45(2):48-58. DOI: 10.13386/j.issn1002-0306.2023030188
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Application of Wet Glycosylation Modified Soybean Protein Isolate in Hypo-allergenic Chiba Tofu
LUAN Huilin, HUA Xiaohan, DAI Shuhan, JIA Xin, YIN Lijun
2024, 45(2):59-66. DOI: 10.13386/j.issn1002-0306.2023030194
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Effects of Different Drying Methods on Rice Quality Before and After Soaking
WEI Zhi, PAN Tingting, LI Jiayu, ZHAO Jinlong, ZHAI Aihua
2024, 45(2):67-74. DOI: 10.13386/j.issn1002-0306.2023030229
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Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish
ZHANG Yan, WANG Shengkai, FU Xun, FENG Tingting, LI Xiang, NIE Qingyu
2024, 45(2):75-83. DOI: 10.13386/j.issn1002-0306.2023040003
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Effect of Hydrolysis on Structure and Properties of Duck Myofibrillar Protein in Low-salt Condition
HE Shufeng, LI Mengmeng, SUN Yangying
2024, 45(2):84-91. DOI: 10.13386/j.issn1002-0306.2023040162
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Changes in Quality Characteristics of Abdomen and Cheliped Muscle of Swimming Crab (Portunus trituberculatus) during Chilled Storage
DONG Ruyi, DU Qi, WU Yingru, ZHOU Ting, SHUI Shanshan, ZHANG Bin
2024, 45(2):92-100. DOI: 10.13386/j.issn1002-0306.2023040192
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Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon
SUN Meng, RAN Peiling, HUANG Yechuan, LI Zhanyang
2024, 45(2):101-109. DOI: 10.13386/j.issn1002-0306.2023040209
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Screening of High-yield Exopolysaccharide Lactic Acid Bacteria in Fermented Pickles in Changbai Mountain and Antioxidant Properties of Polysaccharides
YU Jie, ZHANG Lingfang, HU Shun'an, QIN Mengchun, MA Lin, LI Dan, DUAN Cuicui
2024, 45(2):110-117. DOI: 10.13386/j.issn1002-0306.2023020167
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Effects of Lactobacillus Enhanced Fermentation on the Antioxidant Characteristics and Flavor of Tartary Buckwheat Jiaosu
BIAN Minghong, YUAN Tianmeng, YANG Nan, HAN Baolin, HUANG Dandan, XU Qiang
2024, 45(2):118-125. DOI: 10.13386/j.issn1002-0306.2023020286
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Optimization of Brewing Process of Osmanthus and ‘Qingcui’ Plum Complex Flavor Wine
CHEN Junrui, SU Liangmin, CHENG Xin, ZHOU Jieshu, LUO Jingyun, CHEN Anjun
2024, 45(2):126-135. DOI: 10.13386/j.issn1002-0306.2023020302
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Study on Correlation Between Fungal Taxa and Physicochemical Properties of Medium-temperature Daqu in Longzhong Wine Industry
HE Zihao, MA Jiajia, WANG Junlin, LIU Bowen, ZHANG Ying, GUO Zhuang, WANG Yurong
2024, 45(2):136-142. DOI: 10.13386/j.issn1002-0306.2023030195
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Effects of Different Probiotics on the Quality and in Vitro Digestion Characteristics of Fermented Sanhua Plum Juice
DU Xiaoyi, YANG Jiguo, XU Yujuan, WU Jijun, YU Yuanshan, ZOU Bo, PENG Jian, LI Lu
2024, 45(2):143-151. DOI: 10.13386/j.issn1002-0306.2023030214
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Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis
SHENG Jinfeng, LEI Yawen, WANG Xuefeng, LI Li, XIN Ming, YE Dongqing, YAN Cailing, LING Dongning
2024, 45(2):152-160. DOI: 10.13386/j.issn1002-0306.2022120019
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Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (Mangifera indica L.) Kernel
ZHU Furong, WANG Shuangxiu, MAO Deyuan, WEI Ao, LIU Weiqing
2024, 45(2):161-167. DOI: 10.13386/j.issn1002-0306.2023020273
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Optimization of Ultrasound-Assisted Enzymatic Hydrolysis of Immune Peptides from Thunnus albacores
XU Yuanfang, WANG Xinyi, LIU Yue, DU Tongshen, YANG Hua, ZHANG Huien, WANG Yan, SHEN Cunkuan
2024, 45(2):168-174. DOI: 10.13386/j.issn1002-0306.2023030011
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Process Optimization and Product Characteristics of Pea Protein Fermented Milk
HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo
2024, 45(2):175-182. DOI: 10.13386/j.issn1002-0306.2023040090
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Process and Structural Characteristics Analysis of Solid-state Fermentation of Modified Dietary Fiber from Rosa roxburghii Pomace
HE Lanlan, MA Sibu, JIANG Te, LIANG Wenjuan, JIN Haijun, ZHANG Liyan
2024, 45(2):183-191. DOI: 10.13386/j.issn1002-0306.2023040130
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Extraction Process Optimization and Antioxidant, Anti-Inflammatory Activity of Total Flavonoids from Aletris spicata (Thunb.) Franch.
YANG Jing, LIU Dingding, CHEN Teng, LIU Jing, MA Xiuping, WANG Zuhua
2024, 45(2):192-200. DOI: 10.13386/j.issn1002-0306.2023040190
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Development and Volatile Flavor Substances Analysis of Purple Carrot Compound Fermented Beverage
YUAN Xinrui, YANG Qichang, WANG Fang, LIN Zhitong
2024, 45(2):201-209. DOI: 10.13386/j.issn1002-0306.2023040238
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Establishment and Application of Triple-qPCR for HEV, PEDV and PDCoV in Pork and Its Products
YU Xinghong, ZHANG Jing, AN Wei, YANG Miao, XIE Li, SHU Jiaxin, XUE Changhua, ZHENG Qiao, LIN Hua, HAN Guoquan
2024, 45(2):210-219. DOI: 10.13386/j.issn1002-0306.2023020164
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Changes of Main Active Components in Leaf and Stem of Rosa cymosa Tratt. at Different Harvesting Periods
ZHOU Yaoyao, ZHANG Xiaoyuan, CHEN Xiong, LUO Shaogang, ZENG Lingjie
2024, 45(2):220-226. DOI: 10.13386/j.issn1002-0306.2023020208
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Analysis on the Difference of Mineral Element Content in Yak Meat
YANG Xiaojun, ZHANG Tangwei, CI Rendeji, ZHANG Yifan, WU Xuelian
2024, 45(2):227-234. DOI: 10.13386/j.issn1002-0306.2023020293
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Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis
XU Mengting, WANG Qiang, HAO Yanbin, QI Jianxun, ZHANG Yunqi, DING Baomiao, CHEN Yonghao
2024, 45(2):235-242. DOI: 10.13386/j.issn1002-0306.2023030206
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Robustness Study of mPCR for Pathogenic Bacteria Detection in Pasteurized Milk
LIU Zhirong, ZHANG Yinghua
2024, 45(2):243-251. DOI: 10.13386/j.issn1002-0306.2023030210
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Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS
HUANG Chen, GUO Dejun, YOU Gang, QIN Ningjing
2024, 45(2):252-259. DOI: 10.13386/j.issn1002-0306.2023030239
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Rapid Detection on the Quality of Salted Duck Eggs Based on Hyperspectral Imaging
XU Foyan, ZHAO Xin, ZHANG Xiaorui, YU Shanshan, WANG Li, HUANG Xingyi
2024, 45(2):260-268. DOI: 10.13386/j.issn1002-0306.2023030356
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Analysis of Flavor Components of 6 Kinds of Yanshan Chestnut by GC-MS Combined with Electronic Nose/Electronic Tongue
YANG Yin, LIANG Jianlan
2024, 45(2):269-279. DOI: 10.13386/j.issn1002-0306.2023030357
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Analysis of Phenolic Composition Changes and Antioxidant Activity of Mulberry before and after Fermentation
HAN Xiaoyun, TAO Yuting, ZHAN Jiaying, LI Junhong, DU Baochang, CHEN Jing, SUN Qingshen
2024, 45(2):280-288. DOI: 10.13386/j.issn1002-0306.2023040005
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Analysis of the Differences in Volatile Flavor Components of Sparassis latifolia after Preservation and Drying
WENG Mengting, ZHANG Di, LUO Beibei, WANG Hongyu, LIN Yanquan
2024, 45(2):289-299. DOI: 10.13386/j.issn1002-0306.2023020283
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Effect of Acid Calcium Sulfate Treatment on the Storage Quality of Fresh Waxy Corn after Harvest
WANG Chunfang, WANG Juanzi, LIU Hongru, LIU Chenxia, ZHANG Yi, QIAO Yongjin, HAN Qing, FAN Xiaohua
2024, 45(2):300-306. DOI: 10.13386/j.issn1002-0306.2023030233
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Changes of Postharvest Quality and Antioxidant Enzyme Activity of Different Fresh Waxy Corn
FAN Wenguang, CHEN Shaoqing, ZHOU Xinyuan, ZHENG Yanyan, ZUO Jinhua, WANG Qing
2024, 45(2):307-315. DOI: 10.13386/j.issn1002-0306.2023030261
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A Hydrogel with Sustained Release of 1-MCP Affects the Fruit Quality and Disease Resistance of Postharvest Strawberry
LUO Zisheng, JIANG Rouwang, LI Zhenbiao, XIAO Yun, GONG Xiaohui, HOU Dongyuan, HUANG Jing, CHEN Yanpei, LIN Xingyu, XU Yanqun
2024, 45(2):316-323. DOI: 10.13386/j.issn1002-0306.2023030358
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Effects of Melatonin on Storage Quality and Energy Metabolism of Green Pepper (Capsicum frutescens L.) During Low Temperature Storage
HUANG Tianyu, LUO Donglan, WANG Xiaogang, LI Jiangkuo, WANG Xiufen, CAO Sen
2024, 45(2):324-332. DOI: 10.13386/j.issn1002-0306.2023040056
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Antioxidant and Oxidative Stress Inhibitory Activities of Tolypocladium sinense Polysaccharide
BAI Mingjian, ZHOU Ying, CHENG Hao, BIAN Cong, LI Mingzheng, LI Lin, ZHANG Chunjing
2024, 45(2):333-341. DOI: 10.13386/j.issn1002-0306.2023030199
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Effect of Paeonia suffruticosa Andr. Stamens on Rat Model of Chronic Abacterial Prostatitis
CHENG Dandan, GAO Demin, WANG Daijie, LIANG Dong, PANG Zhiyong, XU Yazhen, WANG Huimin, YUAN Wenpeng
2024, 45(2):342-348. DOI: 10.13386/j.issn1002-0306.2023030237
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Construction and Practice of Ideological and Political Elements in Blending Teaching of "Principles of Food Technology" from the Perspective of OBE Concept
FU Qingquan, WANG Rongrong, PENG Ya, LÜ Liuyan, CHEN Shoujiang
2024, 45(2):349-355. DOI: 10.13386/j.issn1002-0306.2023040215
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Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review
SUI Yumeng, WANG Huiping, LIU Jiaqi, KONG Baohua, QIN Ligang, CHEN Qian
2024, 45(2):356-363. DOI: 10.13386/j.issn1002-0306.2023020123
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Research Progress on the Physiological Function and Product Application of Sulforaphane in Cruciferous Plants
SUN Yiliang, LI Haiyan, HONG Hanjun, MA Zhimin, WANG Xiuli, ZHU Yinghong, MEI Zhenwu
2024, 45(2):364-372. DOI: 10.13386/j.issn1002-0306.2023020189
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Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application
YU Zipeng, LI Ningyang, GONG Zhiqing, WANG Wenliang, JIA Fengjuan, CUI Wenjia, XU Zonghai, SONG Shasha, LI Yongsheng
2024, 45(2):373-379. DOI: 10.13386/j.issn1002-0306.2023020269
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Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products
ZHANG Peng, ZHAO Jinshan, ZANG Jinhong, PENG Chuantao
2024, 45(2):380-391. DOI: 10.13386/j.issn1002-0306.2023030223
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Research Progress on the Functional Characteristics of Microalgae and Their Application in Food
YAN Xinlu, LIU Qianqian, HOU Qing'an, SUN Chengfeng, YU Qianqian, WEN Rongxin
2024, 45(2):392-400. DOI: 10.13386/j.issn1002-0306.2023030254
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