Content Posted in 2023
Tank design and parameter optimization of the fruit grain liquid storage, YIN Shuizhong, HUANG Xiaohua, YANG Dizhou, DING Zhihui, and ZHU Can
Targeted temperature control system for beer fermentation based on S7-400 PLC, ZHANG Song-yu, XU Bin, and YANG Wen-bin
Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics, YANG Bo-kai, SHEN Li-juan, and YANG Jing-min
Teaching reform and practice of food nutrition based on constructivism, NIE Xiaohua, SUN Peilong, HE Jinzhe, and MENG Xianghe
Teaching reform of food nutrition and safety course based on general education concept, YANG Huilin, WANG Xiaolan, and TU Zongcai
Teaching reform on the courses of food chemistry based concept of CDIO, ZHOU Aimei, LIU Xin, ZHAO Lichao, LIU Xiaojuan, XIAO Suyao, and CAO Yong
Tea frying temperature control system based on fuzzy expert control, PAN Yucheng, LIN Gaofei, CHEN Xiaoli, and HUANG Xianzhou
Technique optimization on enzymatic hydrolysis of seafood sauce by abalone scraps, ZHENG Ruisheng, YANG Ying, and ZHU Yanru
Technological Optimization of the preparation of corn resistant starch by microwave-enzymatic method, NIU Chunyan and TANG Yuanfa
Technology and mechanism of decolorization for brown granulated sugar by magnesium sulfate-zinc polysilicate method, LI Weixia, LI Lijun, YANG Lanfeng, MAO Xiang, and CHENG Hao
Technology of flavorful and nutritional camellia oil, CHEN Zhixiang, ZHOU Bo, LIANG Yongming, and ZHONG Haiyan
Technology optimization of carboxymethylation on polysaccharide from rice bran, LI Zhe, YUAN Yuan, ZHU Mingpeng, XIAO Zhigang, WANG Na, and WANG Chong
Technology research on intermittent circulating for paddy drier of multi-drying layer in batch, LIU Jue and LIU Qijue
Temperature control system of beer fermentation based on fuzzy RBFNN-PID, HU Ya-nan, LI Xin, NING Kui-wei, and ZHAO Jin-wen
Temperature decreasing model of U pipe heat exchanger based on CFD, LIU Hong, YANG Zheren, JIANG Langfan, and CHENG Feiqi
Test and analysis of mechanical properties of rubber fruit shell breaking, WANG Yuanrong, WANG Tao, and NIE Junfeng
Test and Analysis on the picking force of processing tomato fruit, LUO Xinyu, WANG Jikui, LUO Yongjun, and LUO Wei
Test results and analysis of iodine content in iodized salt selling in Hunan province from 2004 to 2013, LONG Xiang, TIAN Yan, and GUO Shiyin
Text study on the civil infringement of food safety and perfecting the approach, Zhou-lan LIU
Texture and rheological properties of compourd system of tara gum and xanthan gum, NIU Haijia, LIU Aiguo, LIU Lizeng, GAO Xiaoxiayue, WANG Pengcheng, and QIANG Feng
Texture characteristic analysis in different cultivars and maturity of fig, SUN Rui, SUN Lei, MA Jinhui, HE Fatao, GE Bangguo, and CAO Jia
The acute toxicity and genotoxicity of Cassava Silkworm Pupa, LI Ling, LONG Yue, DING Xiaowen, and HUANG Xianzhi
The analyses of nickel pollution in different source of jujube in Xinjiang, HE Weizhong, YAN Qiaoli, ZHENG Li, ZHANG Hongyan, LIU Mengjiao, and WANG Cheng
The analyses on chemical components in the leaf volatile oils of Zephyranthes candida（Lindl.）Herb. and their antimicrobial activities in the fresh milk, WEI Qiang and SHI Xuefeng
The analysis and design of automatic feeder for tableware based on TRIZ, SHANG Xin, CHEN Ya, XIE Xinyi, WU Yuanyuan, and ZHANG Chengbin
The analysis and evaluation of nutrients of sansui’s characteristic sheldrake duck eggs, SHEN Changxuan, WANG Xiujun, and HUANG Shan
The analysis of alkaloid content in Wuyi Rock Tea with high-performance liquid chromatography, LIU Zhibin, ZHANG Shining, ZHANG Wen, and NI Li
The analysis of main nutritional and functional components in different parts of fruit-bodies and embryo of Dictyophora rubrovolvata, LIANG Ya-li, QIN Li-kang, WANG He-zhu, WEN An-yan, YANG Xu, and LI Qi-hua
The analysis of resveratrol contents and their antioxidant activity in different varieties and tissues of grapes, CHEN Mengwei, DENG Qunxian, ZHANG Jinrong, LU Xiulan, XIA Hui, and WANG Jin
The analysis of the hydrolysis releases of bound aroma compounds and glycosyl composition in Rose roxbuighii juice, PENG Bangyuan, DING Xiaojuan, ZHAO Zewei, and DING Zhuhong
The antioxidant activities and protection on DNA oxidative damage of flavonoid from the flowers of Abelmoschus manihot, LI Wang, SUN Peidong, JI Xiaotong, and LU Shuai
The antioxidant activity and its relationship with the functional components in proso millet, ZHENG Nannan, QI Wentao, WANG Chunling, YUN Tingting, YAO Yang, and REN Guixing
The anti-oxidation activity of L-linalool and its effect on the skin aging, CHEN Geng
The application and perfection of punitive compensation system in Food Safety Law, LI Changjian and LU Airong
The application of folk art emotional elements in traditional food packaging design, LI Li
The application of modern biotechnology in food inspection, LIU Chonghui, FAN Yuchuan, XU Mingyu, and WEI Tao
The application of pet healing elements in food packaging design, WANG Cong-hui
The application of phosphate in wheat based products, WANG Li, CHEN Min, ZHAO Junfeng, QIAN Haifeng, ZHANG Hui, and QI Xiguang
The application of quadratic culture in local food packaging and brand building, GAO Deng-ming
The application of remanufacturing design in food machinery, ZHANG Dan, YU Fucai, LIAO Pan, ZHOU Chaobin, and CAI Zongyan
The application of seaweed polysaccharides in plant hard capsule, HE Huanghuang, XIAO Meitian, ZHANG Xueqin, YE Jing, and HUANG Yayan
The application practice of Nutri-score labeling and its enlightenment to China, HUANG Ze-ying and HUANG Bei-xun
The batch fermentation kinetics of mulberry fruit wine, HU Yongzheng, LI Mingyuan, LI Mei, DING Wenwu, KANG Ling, WANG Chong, CHEN Jianhua, and LI Chunmei
The bitterness inhibition effect of ferulic acid and its phenyl ring substituted derivatives on branched chain amino acids, WANG Hao, LI Jiaxing, and ZHENG Jianxian
The calculation methods of goat trunk’s segmentation trajectory based on machine vision and machine learning, LI Zhen-qiang, WANG Shu-cai, ZHAO Shi-da, and WANG Yu-quan
The change of volatile compounds in Sichuan baikou baby ginger during storage, FU Yunyun, YAN Xiaoqian, YUAN Bo, ZHANG Jing, JIANG Cheng, WANG Pengling, ZHAO Jianglin, and CHEN Anjun
The change of volatile flavor substances in the processing of continuous immobilization of banana vinegar, WEI Lu, SUN Qin-ju, YANG Chang-peng, DU Li-juan, HUANG Jie, and LING Min-min
The changes intexture and physicochemical properties of giant freshwater prown (Macrobrachium rosenbergii) during frozen storage, LIU Jiatong, JIANG Qixing, YANG Fang, WANG Bin, XU Yanshun, XIA Wenshui, and XU Yan
The cohesive mechanism between criminal justice and administrative law enforcement in food safety law enforcement, ZHANG Fengxue
The constitution and characteristics of American food legal system and Its enlightenment to China, LIU Sujun
The construction of food physics curriculum group cultivates engineering talents facing to the new engineering disciplines, GUO Zhiming, ZOU Xiaobo, JIANG Song, CHEN Quansheng, and ZHAO Jiewen
The content change of exogenous Maillard reaction intermediates during cigarette processing and its improving effect on aromas, GAN Xuewen, WANG Guangyao, DENG Shibin, ZHANG Chunhui, CUI Heping, LIU Shuguang, YU Jingyang, CHENG Tao, and ZHANG Xiaoming
The correction of calory answer testing model based on leisure dried Tofu, HUANG Lulu, WU Feifei, LI Huaqiang, ZHAO Liangzhong, YIN Jinhui, and CHANG Lunfeng
The Degradation and Transfer Law of Glucosinolates in Rapeseeds during Aqueous Medium Extraction Processing of Oil, REN Yanqin, YANG Ruijin, ZHANG Wenbin, ZHAO Wei, and HUA Xiao
The design and application of evaluation method for quality stability of cigarette production process, XIONG Anyan, LI Shanlian, DING Meizhou, LIU Wenzhao, GU Liang, and HUANG Guangfu
The design and finite element analysis of the Adlay grindingplate sheller, HU Zhigang, ZHANG Yonglin, HOU Chuanliang, and LIU Jun
The designation of online water quality monitoring system about the water purifier based on the internet of things, DIAO Yifeng, LI Uliping, CHEN Can, YANG Peigang, CHEN Wei, and CHEN Qiong
The design of 3D icing sugar printer based on room temperature extrusion, Wang Qiaolan and You Xiaoping
The design of auto-cleaning equipment for cigarette assembling device in ZJ116A cigarette maker, PAN Heng-le, FENG Xiong-wei, and WANG Jun
The design of coconut automatic tapping machine base on PLC and Hooke law, CAI Kuanqi, CHEN Zhenbin, ZHANG Jiahao, and LIU Boyi
The design of the sweeping and collecting device for the residual grain at the bottom of the flat warehouse, WANG Ming-xu, HE Ying-zhen, ZHAO Zi-yan, HE Wen-bin, and DING Le-le
The detection of the chemical components in Oenanthe javanica and its hypoglycemic activity, GUO Xiaoqing, WEI Longhua, DAI Tiantian, and W Uqing
The determination of residues of bentazone and its metabolites in rice and wheat flour by high-performance liquid chromatography-MS/MS, LIU Di, YANG Qing, HAN Li, YU Ting-ting, CAO Qi, JIANG Feng, and WANG Hui-xia
The determination of three kinds of synthetic pigment in red tea, XU Zhenyi
The development experience and enlightenment of American nutrition facts panel, HUANG Ze-ying and HUANG Bei-xun
The development experience and reference of Heart-Check mark from American heart association, HUANG Ze-ying and HUANG Bei-xun
The development experience of British food GDAs labeling and several enlightenments to China, HUANG Ze-ying and HUANG Bei-xun
The development experience of front of package food warning labeling in Chile and its enlightenments to China, HUANG Ze-ying
The development of time of flight mass and its applications on food quality and safety detection, WU Weiliang, LI Xiaoming, ZHU Wenliang, LONG Shunrong, CUI Haiping, and HUANG Cuili
The development process, implementation characteristics and experience enlightenment of infant food education in Japan, SHI Gui-hong and FENG Jiang-ying
The differences of taste characteristics of commercial natural mature cheeses, WANG Lei
The dominant spoilage bacteria and their growth and decline law in fresh lotus seeds storedat the cold storage, WANG Jianhui, WANG Xiu, WANG Faxiang, LI Xianghong, Y Ujian, JIN Na, and LIU Yongle
The dynamic change and correlation analysis between flavor and quality in the pickling crab paste, ZHENG Rui-xing, DING Yuan, XING Jia-li, CHENG Hai, ZHANG Shu-fen, and MAO Ling-yan
The effect of air fryer treatment on the quality of arrowhead starch, XI Wan-ting, CUI Lin-mei, LEI Min, JI De-rong, LI Meng, and HU Yang-lan
The effect of baking temperature on the bitter taste of cocoa beans, LIU Zhe, LIU Zhi-hua, WANG Ya-ming, and ZHANG Feng-mei
The effect of chitosan/nano-silver coating on the egg preservation, WANG Jing, XU Dan, and YU Jialun
The effect of complex crosslinker on the properties of potato crosslinked starch by microwave, ZHANG Jiayan, XIONG Jianwen, QIN Zhanjun, and ZHAO Pin
The effect of dark tea fungus on the quality of wrapped starter culture process, FAN Bin-qiang, WU Hao-ren, YU You-gui, LIU An-ran, and XIONG Xiang
The effect of different cutting methods of tobacco leaves after redrying on cut tobacco after drying, JIN Yi, LI An-qi, LI Pei-pei, XING Jian-wei, LI Wen-wei, and LI Chao
The effect of different hydrolloids on the quality of the germinated brown rice bread, CAO Lei, XIA Qing, SONG Yu, LU Chaoqun, TAO Shu, and LIU Chao
The effect of D-phenyllactic acid combined with coating treatment on anti-microbial and preservation of grapes during storage, WAN Yulian, CHEN Liushun, XIE Dan, ZHU Yibo, ZHU Dongxing, and QI Bin
The effect of drying method on the physical and chemical properties and antioxidant activity of extruded wheat bran, WU Fan, WANG Zhan, ZHOU Jian, SHEN Wang-yang, and JIA Xi-wu
The effect of drying methods on the microscopic properties, ingredients and antioxidant activity of Poria cocos products, XIAO Yang-bo, LIU Qi, PENG Yi-si, XIONG Shi-jun, and PENG Guo-ping
The effect of enzymatic hydrolysis on the stability and color of ginkgo cloudy juice, NI Yang, FAN Liuping, and XU Xuewan
The effect of exogenous MeJA on postharvest quality of Jiefang zhong loquat fruit, Jun-feng ZHENG, Jian-hua XIE, and Jie PANG
The effect of grape seed extract nanoparticles/pullulan coatings on the quality of salmon fillets, GUO Yajuan, FAN Jungang, and LI Jianzhen
The effect of hygroscopicity on quality characteristics of different freeze-drying fruit and vegetable products, Li Xing-xia, Li Yue, Yang Fei-fei, Hu Jia-qi, Zhang Hong-lin, Wang Hai-ou, Li Xing-xia, Li Yue, Yang Fei-fei, Hu Jia-qi, Zhang Hong-lin, and Wang Hai-ou
The effect of hygrothermal degradation on the properties of A. guripingensis konjac/κ-carrageenan compound gel, REN Yan-yan, LI Bin, SHANG Long-chen, and LI Jing
The effect of ice storage and delivery method on the fresh-keeping effect of plum, LI Jing-yi, WANG Zeng-li, CHANG Ping, LIU Huan, and WANG Fu-ying
The effect of irradiation on preservation of the Solenocera melantho during storage, HAO Yunbin, SHAO Honghong, XIANG Xingwei, ZHOU Yufang, and XIA Wenshui
The effect of moisture content on chemical components of different types of heat-not-burn tobacco products, LI Chaojian, JIN Yong, ZHOU Chengxi, and SHI Huaibin
The effect of peeling rate on the nutrimental composition, antioxidant capacity and noodle quality of Tibetan No. 27 highland barley flour, YAN Ying-ying, MENG Sheng-ya, and ZHANG Wen-hui
The effect of pH and buffer systems on the inhibition of lipoxygenase activity by plant polyphenols, YE Feng-ling, JIA Li-rong, HE Qiang, and DONG Yi
The effect of slaughtering methods on the muscle quality of eels, YANG Li-feng, MAO Shu-can, WANG Lan, LI Ping, ZHOU Zhi, XIONG Guang-quan, and SHI Liu
The effect of soybean phospholipid by-product from ethanol extraction on bread quality, SONG Yingying, XU Wendi, and CAO Dong
The effect of vacuum freezing-hot air combined drying on the quality of purple-spotted peony in Gansu, ZHAO Xue-fang, LIANG Qi, TANG Hong, ZHANG Si-man, and XU Bao-di
The effect of vacuum steam pulsed blanching pretreatment ondrying characteristics of Lilium brownii, JU Haoyu, YANG Jingsong, ZHAO Haiyan, WANG Hui, GAO Zhenjiang, and XIAO Hongwei
The effect of yeast on the organic acids of fig wine, JIANG Cheng, CHEN Anjun, FU Yunyun, CHEN Jie, LIU Xingyan, HOU Xiaoyan, SHEN Guanghui, and ZHANG Zhiqing
The effect on nutritional value and non-volatile flavor substance content of Pleurotus eryngii with fermentable corn steep liquor, LI Jing, ZHENG Xi-qun, and LIU Xiao-lan
The effect on processing quality of different parts of tobacco under different drying airflow temperatures, ZENG Qiang, CHANG Ming-bin, QUE Wen-hao, WANG Rui-liang, WANG Dao-quan, and LI Jin-lan
The effect on the postharvest qualities of ‘Lianhong’ citrus fruit by using heat shock combined with ozone fumigation, JIANG Jing, ZHU Xiangrong, SU Donglin, FU Fuhua, ZHANG Juhua, LI Gaoyang, and SHAN Yang
The effects of condensing temperature changes on plate freezer with two-phase ejector, TIAN Xiaoyu, WAN Jinqing, CAO Xiaochen, and LI Jianguo
The effects of convey roller’s material and roughness on the automatic orientation of eggs, JIANG Song, WANG Jing, and JIA Danfeng
The effects of different processing methods on expected glycemic index of cereals and legumes, CUI Yanan, ZHANG Hui, WANG Li, QIAN Haifeng, and QI Xiguang
The effects of different treatments on the stability of the sesaminol-triglucoside, ZHU Xiuling, DAI Qingyuan, WANG Feng, TAO Renyou, CAO Xinxin, XU Zuowen, and ZHANG Zhixiang
The effects of drinking compound phosphate water before slaughter on the meat quality of Yanbian yellow cattle, ZHANG Jintian, HOU Tingting, LIANG Chengyun, XU Hailin, PIAO Chunxiang, and LI Guanhao
The effects of high-pressure microfluidization on the properties of lotus seed starch-glycerin monostearin complex, Yi-xin ZHENG, Ze-bin GUO, Yi ZHANG, Bao-dong ZHENG, Shao-xiao ZENG, and Hong-liang ZENG
The effects of maca on energy metabolism in SD female rats, ZHU Yuzhu and ZHU Ping
The effects of operating parameters of cigarette making machine on cigarette yield, YAO Ermin, SHAO Ning, LI Xiao, JIANG Xuebing, ZHANG Mingya, and XU Xiufeng
The effects of oxygen-insulated grinding process on the quality of yuba, JI Qiuyan, KONG Xiangzhen, and HUA Yufei
The effects of the antioxidant activity and inhibition on LDL oxidation of clove oil extracted by soxhelt and steam distillation methods, LI Xuejin, XIONG Yifan, ZHENG Changhong, YANG Liping, CHEN Hui, LIU Changjin, and JIANG Shenhua
The effects on phesicalchemical properties and surface temperature change of cut tobacco during convection drying, DUAN Kun, ZHAO Yongzhen, LU Changtong, CHEN Liangyuan, WU Wentao, ZHAO Zhiwei, WANG Hongwei, ZHENG Fengyang, LI Longfei, and ZHU Wenkui
The encapsulation effect of four composite wall materials on Lactobacillus casei, JING Xuelian, ZENG Yue, YIN Xiaoqin, LAN Xuyue, LI Huilin, and CHEN Shujuan
The environment monitoring system of cellar based on fuzzy PID control, LUO Yi and SHI Yan
The essentiality of learning and training for individual healthy eating, 饶 平凡
The establishment of characteristic fingerprints of faint-scent cigarettes, YING Fei, SONG Shiqing, and ZHANG Xiaoming
The ethical basis and enlightenment of American food safety law, YAO Hong-min
The exchange mechanism of food safety risks in Japan, Europe and America and its enlightenment, GU Kaichen, CHANG Zhirong, WEI Ting, and YAO Xiaoyuan
The experience and enlightenment of Singapore food healthier choice symbol labeling system, HUANG Ze-ying
The exploring and improvement of the temperature control system in the corn drying tower, CAI Youjie, WU Zhidong, WANG Xuefeng, BAO Li, and ZHANG Jinfeng
The extraction of finger millet polyphenols by using ultrasound-assisted aqueous two-phase and its antioxidant activity, WANG Shuanghui, ZHANG Li, ZHONG Yuanyuan, and JIN Chenzhong
The extraction process of polyphenols from Porphyra haitanensis and their antioxidant and antimicrobial activities in vitro, CHEN Hongbin, SONG Lulu, JIN Jinxuan, and CHENG Yongqiang
The feasibility of rapid determination of the cadmium content in rice based on near infrared spectroscopy and synergy interval partial least squares, ZHU Xiangrong, LI Gaoyang, SU Donglin, LIU Wei, and SHAN Yang
The flavor characteristics of bayberry wine and glutinous rice bayberry wine were analyzed based on gas chromatography-ion migration spectrum, XIAN Ling-zhi, LIU Jin-yang, LU Jin-hua, and XIE Ding
The flavor compounds in fermented sausages analyzed by GC-MS and its relationship with fermentation time, LI Jia, LIU Zhongyi, FU Man, LIU Hongyan, WU Xiaoyan, and LI Ting
The glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, ZHANG Sicong, XIA Wenshui, WANG Bin, and YANG Shuo
The healthy benefits and applications of red rice, WANG Li, ZHU Fan, WANG Fawen, LI Yan, QIAN Haifeng, ZHANG Hui, and QI Xiguang
The impact of water content on qualities of textured wheat gluten, LI Ting, ZHU Kexue, and GUO Xiaona
The impacts of trehalose on the characteristics of glutinous rice powders, ZHANG Yu, ZHANG Lilin, ZHANG Qiong, WU Shuangqi, MA Xuelin, and WU Xiaohong
The improved design and simulation study based on unpowered roller conveyor, LIU Zhihai, CUI Xinlong, and BAI Hailong
The improvement strategies of punitive compensationliability for food consumption, PEI Bao-li
The inducing factors and effects of stress response in the live transport of fish, WU Bo and XIE Jing
The influence of closed/open conditions on the flavoring compounds produced from tyrosine-based Maillard reaction, YIN Xiao-qing, LI Rui, PEI Qi, LU Zi-qi, and ZHAO Ming-qin
The influence of foodborne pathogens growth heterogeneity on risk assessment, LU Yi, LIU Haiquan, ZHAO Yong, XIE Jing, and PAN Yingjie
The influence of media supervision on food safety administration, XIONG Shouyao, DU Zhiwei, CAO Yu, NING Jingheng, CHEN Qijie, and WANG Jianhui
The influence of modifying methods on the adsorption of methylene blue by Moringa oleifera seed shelling biochar, DONG Cheng, LI Mei-ping, GUO Cai-xia, and YU Li-gang
The influence of online meal ordering on food safety and its legal regulation, CHEN Li
The influence of physical termination fermentation process on flavor substances of low-alcohol jujube wine, YIN Rong, ZHANG Qian-ru, WANG Jun-yu, and LIANG Zhi-hong
The influence of purple potato starch on bread flour rheology properities and gelatinization characteristics, HE Zhaowei, LIU Xiong, ZHAO Tiantian, and SHU Yuanfeng
The influence of thermal treatment on grass carp quality and volatile flavor compounds, CHEN Hui, LIU Yan, LI Zhipeng, and HUANG Lihui
The Influence of Wall material proportion to Preparation of Complex coacervation natural VE microencapsulation embedding effect, QIANG Junfeng
The influence on ultra micronization of cellulose from flow passage structure of high pressure jeton, SUN Shi-qi, LIU Bin, FENG Qu, and XU Lan-zhen
The inhibition effect on α-glucosidase from fermented supernatant of pumpkin laozao, XIAO Biliang, YANG Zhuanping, LUO Liyuan, and SNU Jing
The inhibitory effect on tyrosinase from p-coumaric acid, ferulic acid and feruloylated oligosaccharides, YI Jingjing, OU Shiyi, DONG Yingyan, and CHEN Qiuming
The innovative application of Changsha kiln ware in food packaging design, WANG Long
The institutional direction of punitive damages for food safety in the United States and Chinese path, TANG Xiao-mei
The killing effect of three agents on Pseudomonas syringae pv. actinidiae of pollen and their effect on fruit yield of kiwifruit, CAO Fan, GAO Guitian, LEI Yushan, DU Yinglin, ZHU Dan, XU Yafen, ZHANG Xiaoping, LI Chaozheng, and ZHANG Xin
The kinetics of microwave drying ginger based on the volatile detection, XU Wanxiu, LI Jing, LI Zhenfeng, ZHU Guanyu, SONG Chunfang, and ZHANG Junsheng
The legal norms of food safety supervision by the media, LI Xiaohua
The legal regulation on the use of non-GM(O) label on food, LIU Xuxia and WANG Qi
The legal regulation problem of false food advertisement and its solution, MENG Jing
The local food packaging under the concept of local feelings tends to be more designed and expressed, CHEN Qinxue
The mechanism for anti-drunk and anti-inebriation of Konjac Glucomannan, ZHENG Lianji, DENG Liling, LUO Jiani, ZHANG Shuai, DENG Li, and ZHONG Geng
The movement model construction and parametric design of horizontal screw conveyor, LIU Wei, TANG Qian, LIU Zongmin, and LIANG Pinghua
The near infrared prediction model of K-value of Channel catfish fillets during freeze-thaw cycles, QIAN Xiao-qing, ZHU Meng, SHI Gang-peng, XIONG Guang-quan, SHI Liu, WU Wen-jin, WANG Lan, WANG Shun-zhi, and DING An-zi
The numerical simulation on temperature field inside the radiation de-enzyme machine based on Fluent-EDEM coupling, YU Wenjun, WU Ruimei, LI Hong, PEI Gang, JIN Shanfeng, HUANG Chaoqiang, ZHU Renzhang, YANG Puxiang, and XIONG Aihua
The nutritional components and health benefits of Zizania latifolia, FENG Xiao-lan
The optimal quantity of cut tobacco rolling back calculating model for cigarette machine based on its feature and the principle of cigarette processing, XIANG Hu, HE Xiaoqiang, WANG Long, ZOU Yusheng, LIU Geyi, YANG Tao, and LI Shaochen
The optimization of extraction process of insoluble antioxidant dietary fiber from orange pomace, XUE Shan
The optimization of fermentation process and antioxidant activity of Pomegranate and Schisandra health wine, YIN Lebin, ZHOU Juan, LI Licai, JIN Xiaoke, LEI Zhiming, LIAO Cong, and ZHAO Liangzhong
The optimization of fermentation process of pure black rice glutinous rice, HE Yong, YI Xiaocheng, ZHAO Bin, WEI Zuchen, CHEN Pei, and WAN Ping
The Optimization of food safety regulation model based on economic analysis, LIANG Liang
The optimization of ultrasonic assisted extraction of pigment from peanut skin, LUO Xuan and HE Jing
Theoretical analysis and experimental study on optimal exhaust pressure for CO2 heat pump, LIU Xiao-ting, GU Zhong, and XIE Jing
The Origin of ecological liquor-making and its industrial thought, YU Yougui and ZENG Hao
The overview of sn-2 palmitate content in breastmilkand current research status, DONG Ling, ZHOU Xin-yue, JIANG Yi-kang, LI Wei, and PAN Li-na
The pesticide residue level of watermelon in Xinjiang main producing area and its difference evaluation, ZHANG Yan-ming, MA-HE-BA-LI Tuo-hu-ta-er-han, SHEN Qi, WANG Cheng, and TAO Yong-xia
The plight and outlet of the management of food enterprise, LIU Jiping
The potential correlation between bacterial community and the characteristic volatile flavour of traditional fermented fish during solid fermentation, YU Mei-juan, YANG Hui, HUANG Lu-hong, TANG Huan, and ZHANG Qun
The practical dilemma and improvement path of the criminal law regulation of food safety, LIU Xiaodan
The practical experience and enlightenment of food choices logo in the Netherlands, HUANG Ze-ying and HUANG Bei-xun
The practice of balanced diet model for Chinese residents: Interpretation of dietary guidelines for Chinese residents (2022), CAO Qing-ming, WANG Wei-jie, ZHANG Lin, ZHOU Wen-hua, and WANG Yuan-qing
The prediction index and model of the shelf-life of Penaeus Vannamei, HUANG Xingxing, CHEN Ming, GE Yan, and WANG Wenjuan
The prediction model for hardness of cigarette based on the distribution features of cut tobacco in cigarette, HE Xiao-qiang, LI Hong-shen, XIANG Hu, WANG Long, ZHANG Yun-fei, ZOU Yu-sheng, ZHAO Rong, LIU Ge-yi, YANG Tao, and LI Shao-chen
The preparation and application of immunoaffinity column for neurotoxic shellfish poisoning, DONG Xin, BAI Jing-miao, and WU Hai-yan
The preparation of IgG combining the method of Alpha galactose glucoside enzyme with saturated ammonium sulfate and its activity research, XIAO Xueli, ZHANG Zhen, ZHANG Shenggui, XU Rongrong, DI Rui, LV Jindi, and LIU Ya
The process optimization and its aroma ingredients of durian wine, BU Jianzhen, YU Limei, ZENG Xiaofang, and LIN Shaoting
The progress in comprehensive utilization of oil in by-products of squid processing, YE Li-zi, LI Jia, PAN Ying-jie, and TANG Ying-qi
The progress of detection methods for norovirus in foods, LIAO Xiao-yan, CHEN Li-li, and BAI Ya-long
The protection effect of dihydromyricetin and its acylated derivatives on oxidative damage of hepatocytes, DU Bao-shuang, CHEN Shang-wei, LI Yue, and ZHU Song
The pseudophase model interpretation for the antioxidant efficiency of ferulic acid and its alkyl esters in oil-in-water emulsion, HUANG Shirong, WAN Hui, YAN Sinian, and CHEN Dongfang
The public opinion monitoring, network attention and forecasting the reference values of the labeled food nutrition, Ze-ying HUANG
The purification of lignin from linseed meal and its protective effect on oxidative plasmid DNA damage, ZHANG Yongchao, ZHANG Li, ZHANG Yunsong, JIANG Yuanyuan, and WU Yichao
The quality change of Yunnan Xinping pickles during fermentation, WANG Xin-rui, LI Hong, MA Yi-ran, LIU Bi-qin, and SHI Qiao
The quality variation characteristics among different strip sizes of robust flavor style flue-cured tobacco leaf in Henan, LIU Chao, ZHAO Kuo, YANG Yongfeng, CHU Wenjuan, WEN Qiucheng, LIU Maolin, WANG Baolin, YANG Zongcan, and LIU Xiangzhen
The raw material ratio and quality evaluation of Poria cocos compound nutrition powder, LI Xueqin, QIN Likang, and ZHANG Xiujun
The reflection and reconstruction of the development of food logistics in China, ZENG Yuying
The reflection and reconstruction of the penalty exemption list system in the field of food safety, LIN Ke-liang, MO Chen-yu, and YANG Hai
The relationship between selenium-containing rice milling rate and selenium loss in Jiangjin district, Chongqing, SUN Rui, ZHONG Geng, ZHANG Yang, ZENG Zuo-hua, and FANG Li-kui
The research and application of polynomial fitting in cam curve design of cap screwing machine, WU Jia, HE Xueming, HE Kai, and ZHANG Rong
The research of the packaging design process on traditional food, TONG Ling and ZHANG Jian
The research on detection methods for fat in the fermented milk added with the CMC-Na, LIU Fang-fang, XUE Min-min, WU Qian, PENG Cheng-cheng, and DENG Ling-yun
The research on scavenging nitrogen radical ability of reduced pyrroloquinoline quinone, MA Ke, WU Zhen-zhen, and YANG Xue-peng
The research on the packaging design of Kazakh traditional food, QIN Weiwei
The research on tobacco stem pretreatment technology in the production of reconstituted tobacco, ZHAO Chunlei, SU Yao, KOU Xiaoteng, and WANG Jingyi
The research progress of ginseng glycopeptide, Ping YU, Qing-he ZHANG, Chang-bao CHEN, Ming-yue ZHAO, Yu ZHAN, and Lian-yun DU
The research progress on antimicrobial activity, mechanism and application of plant polyphenols, FEI Peng, ZHAO Shengjuan, CHEN Xi, XIANG Jinle, YANG Tongxiang, XU Yunfeng, ZHOU Lianxin, GUO Ling, and KANG Huaibin
The research progress on Near Infrared Spectroscopic in the non-destructive detection ofthe quality of edible oil, LI Juan and LIANG Shuyu
The research progress on the factors affecting the quality of crayfish products, HE Jiang, YI Mengyuan, HAO Tao, YANG Pinghong, and ZHOU Shunxiang
Thermal analysis of WS series cooling agent, 1LI Yi-rong, ZHU Rui-zhi, JIANG Wei, JIANG Li-hong, and YANG Ji
Thermal behavior and decomposition kinetics of nerol-β-D-glycoside, LEI Sheng, ZHAO Yingliang, YANG Qianxu, XIA Jianjun, DING Meiyu, YANG Xihong, XIE Wancui, and ZHANG Tiandong
Thermal drying methods of yeast and the ways to improve the activity, ZHANG Hongyan, ZENG Kaifang, ZHOU Yahan, DENG Lili, and YAO Shixiang
Thermal physical property calculation and freezing time numerical simulation of shrimp, TANG Wan, XIE Jing, WANG Jinfeng, and ZHOU Hongjian
Thermal process pattern and numerical simulation of fen liquor fermentation in underground vats, HAN Ying and CHEN Jianxin
Thermal pyrolysis characteristics and kinetics study of reconstituted tobacco with different coating rates, ZHANG Guo, YUE Xian-ling, YE Jian-bin, HE Yuan, ZHANG Jun-song, and LIANG Miao
The role and cultivation of the third party power in food safety problems, JIANG Jie
The role of quorum sensing in biofilm formation of foodborne micro-organism, ZHANG Guoli, AO Xiaolin, and LIU Shuliang
The safety of genetically modified food: a flat statement based on the facts of experimental study and logic, CHENG Yingbo
The screening and identification of thermostable decomposition bacteria in kitchen waste and the relative application, WAN Wenjuan, ZHANG Yunbin, NIE Zhiyan, MAO Yanjia, XU Jing, and YU Ying
The simulation study on factors influencing the oil yielding rate of oil seeds in twin-screw press, FENG Xin-dong, SONG Shao-yun, and YANG Hai-lun
The simultaneous determination of red 2G, methyl yellow and diethyl yellow in food, LIANG Feng, XU Wen-yang, ZHAO Hong-qing, WANG Kai, and LIU Yamg-lun
The strengthening of faint-scent cigarettes style characteristic, YIN Fei, YU Jingyang, and ZHANG Xiaoming
The structure and physicochemical properties of different types of dietary fiber, Jun-guang LI, Xi JIANG, Yun-tao WANG, Xu-yang MA, and Yan-hong BAI
The structure design of supercritical fluid continuous extractor with piston bin chain, ZHU Yongren
The structures and properties of the MgO(X1∑+) in the external electric field, ZENG Fanjin and GUO Xiaotian
The studies onactivities of extracts from Angelica Keiskei using different polar solvents, ZHU Fang, WEI Wanli, DU Ying, CHEN Ting, ZHOU Qingdi, and LIAO Liling
The study and practice on the standardized methods for rice bran oil safety and production, WU Xiao-juan and WU Wei
The Study of Adsorption of Cr(VI) Ions Using Magnetic Ascorbic Acid-coated Fe3O4 Nanoparticles, YANG Jing and LI Zhonghai
The study of rough flavones components extracted from the rape bee pollen, WANG Mansheng, ZENG Xinan, XIONG Xiayu, and DAI Qiuzhong
The study on dried-nuts point stick mechanism, HUANG Jusheng, LIU Junan, and TANG Huanqing
The study on isolation, screening, identification and application effect of an efficient protein derading bacteria in flue-cured tobacco, YANG Zongcan, FENG Yingjie, LIU Chao, WANG Pengfei, ZHANG Zhan, ZHANG Yaoguang, YANG Yongfeng, LI Jiamei, LIU Xiangzhen, and WANG Hongxia
The study on the distribution and the change regularity of lipoxidase in rice, WANG Liqun, MENG Qinghong, ZHANG Zhihong, YAN Song, and LU Shuwen
The study on the enzymatic hydrolysis process on chicken bone paste with double enzyme combination, DING Xiaoyan, ZHANG Wen, NI Li, and LIU Zhibin
The Study on the Ultrasonic-Assisted Aqueous Two-Phase Extraction on Flavonoids of Valeriana officinalis L. and Antioxidant Activity, WU Dezhi, ZHENG Qiang, LI An, WANG Yuyu, and WU Diyao
The synergistic antibacterial effect of LED blue light and citric acid against Escherichia coli, YU Jianfeng, XIA Xiaolu, CUI Zhengwei, CHEN Jian, and ZHANG Chuwei
The synergistic antioxidant effect and structure-activity relationship of six flavonoids, XIAO Xingning, XU Wenhui, ZUO Dan, LIAO Xia, and MING Jian
The technology optimization of the freezing microwave treatment assisted extraction of phenols from red grape juice, HONG Meiling, FENG Zuoshan, BAI Yujia, ZHENG Wancai, and MA Dexiu
The thymol-chitosan composite membrane and its application in pork preservation, WANG Di, ZHANG Renfeng, ZHANG Bin, CHENG Bai, XU Hui, KE Chunlin, and REN Maosheng
The time of flight mass spectrometry technology and its application in plant polyphenols identification, LI Weizhou, MING Jian, XIAO Xingning, SHI Fang, and LI Yao
The using of BIB in the packaging of cooking oil, DIAO Xiaoqian, WENG Yunxuan, PEI Xiaoqin, and WEI Wenchang
The value and design principle of fun in the packaging of leisure foods, XUE Xiaoguang
The value and enlightenment of Japanese Food Safety Basic Law, WU Lijun
Three-dimensional flow field analysis of a progressively accelerating single screw with kneading blocks, TIAN Dong, GUO Shu-guo, and WANG Li-yan
Three-dimensional flow field analysis of coaxial variable speed single screw extruder with planetary gears based on ANSYS, TANG Lin-sen, GUO Shu-guo, and WANG Li-yan
Three-dimensional flow field analysis of coaxial variable speed twin-screw extruder based on CFX, TANG Lin-sen, GUO Shu-guo, WANG Li-yan, and HAN Yan-lin
Three-dimensional geometric modeling of tomato morphology based on representation of few parameters, LIU Ying, WANG Man-sheng, QU Wen-juan, MA Hai-le, PAN Zhong-li, and JIANG Qun-hui
Three dimensional simulation analysis of second order differential twin screw extruder, YU Miao, GUO Shu-guo, and WANG Li-yan
Three-dimensional visual digital modeling of brown rice based on laser scanning, KONG Xiangliang, TANG Xiaohua, WU Xingyu, ZHENG Longan, HAO Fangtao, and AN Jiaqiang
Timing analysis and methods to improve the speed of the packaging machine, WU Yunzhang, CHEN Liang, and FENG Yu
Titratable acidity and antioxidant activities of fermented Tofu whey, LIU Li and LI Li
Tomato dry peeling technology based on catalytic infrared, LIU Ying, QU Wen-juan, LUO Sheng-tong, MA Hai-le, PAN Zhong-li, and JIANG Qun-hui
Tomato maturity color discrimination based on machine vision, BI Zhijian, ZHANG Ruoyu, QI Yanjie, and WU Yebei
Tomato surface defect detection method based on image local variance considering brightness correction, HE Tingting, YAO Jichao, ZHANG Zhonglili, LU Tiangang, and YUE Huanfang
Tomato weight prediction based on image processing, HE Ting-ting, LI Zhi-wei, ZHANG Xin, ZHANG Zhong-li-li, XIAO Xue-peng, and DONG Jing
Topological optimization and fatigue analysis of arch frame structure used for mould, QIU Haifei and HAN Binbin
Total synthesis of lycopene based on dodecatrienal, CHEN Guo, YAN Ri-an, LI Hai-mei, ZHOU Hua, and LI Chun-zhi
Toxicological evaluation on safety of hemp seed oil, WEI Yueyuan and LI Li
Traditional festival food's packaging: A display design research in the context of cultural confidence, ZHANG Yu and CHEN Lei
Trajectory optimization of high speed parallel robot based on improved gravity search algorithm, XU Yan
Trajectory planning method of food sorting robot based on improved NURBS curve interpolation algorithm, YAO Xue-feng and LI Chao
Transcriptome analysis for the mycelia and yeast-like cells of Tremella fuciformis, CHEN Zheng and ZHU Hanyu
Transformation of criminal law regulation on food safety of China in the risk society, LIU Lizhen and HUO Jianping
Translation and expression of regional cultural elements in tourism food packaging design, Jiang-dong SHAN
Two-dimensional bionic bite force measurement device based on multi-link structure, FENG Hai-yang and XU Xian-zhong
UHPLC profiling of onions from two origins and the determination of prostaglandin A1 content, WANG Xiao-ting, TAN Chao, WANG Yan-hua, QIN Tai-feng, ZHANG Nai-ming, and LI Fang-yan
Ultrasonic-assisted extracting and antioxidant activity of total flavonoids from leaves of camellia oleifera Abel, CAO Qingming, WU Jingyu, ZHONG Haiyan, BAO Liyuan, and SUN Yajuan
Ultrasonic-assisted extraction and antioxidant activity of total flavonoids from Ligustrum lucidum Ait by response surface methodology, ZHOU Xuan, XU Mingxiang, CAI Wenzhuo, ZHAI Xiaorui, HUO Mingyang, GAO Rui, and XI Yanli
Ultrasonic-assisted extraction and physicochemical characteristics of collagen from rabbit-skin, ZHANG Xiaojie, ZHANG Yuhao, MA Liang, MA Mingsi, ZHENG Hong, and SUN Yi
Ultrasonic-assisted extraction essential oil of lemon and chemical composition analysis, XIAO Juan, ZHOU Kang, HU Bin, and SU Zhao
Ultrasonic-assisted extraction of polysaccharide from ardisia mamillata and the evaluation of its antioxidant activity, SHAO Jinhua, MA Yongqiang, HE Fulin, LI Tao, and YANG Yuxiang
Ultrasonic-assisted extraction process and characteristics analysis of collagen from Schizothorax prenanti bone, YAN Qiuping, WU Yinglong, LI Yuee, JIANG Yan, GUO Yuchun, and QIN Tao
Ultrasonic-assisted extraction technology optimization and antioxidant activity of total flavonoids from Cleome viscosa, XU Jian-ben, SU Xiu-fang, and HUANG Mei-jiao
Ultrasonic-assisted preparation, stability, and reducing blood lipid of fish oil microcapsule from grass carp (Ctenopharyngodon idella), LIU Xiaoli, WEI Changqing, ZHAN Xiaobei, and XIA Wenshui
Ultrasonic-assisted two-phase aqueous extraction and antioxidant activity of polyphenols from the seed of Synespalum dulcificum, MA Yidan, LIU Hong, LIAO Xiaowei, YAN Ruixin, and QI Jinling
Ultrasonic enhancement of Tartary buckwheat germination and the production of nutrients in sprouts, WANG Shunmin and WANG Jianfei
Ultrasonic enzymatic extraction of total flavonoids from Saussurea involucrata leaves and its antioxidant capacity analysis, JI De-rong, LIU Song-qi, XIONG Kun-yan, LI Meng, and HU Ming-hu
Ultrasonic nondestructive testing device for water-injected meat and extraction of feature threshold, LIU Zhaoxin, LI Ming, GAN Fuhang, ZHANG Weihua, and WANG Runtao
Ultrasound-assisted enzymatic extraction of polysaccharides from corn bran and determination of their antioxidant activity, MA Li-yuan, HUANG Xue-ying, SHANG Er-kun, GUO Li, and ZHANG Ya-na
Ultrasound-assisted extraction and antioxidant study of crude polysaccharide from Agrocybe praecox, HAN Xiaolei, LU Huiying, LIANG Jueqin, FAN Wei, LIU Tao, HUANG Zhiqun, YANG Guoshun, and XIONG Zhi
Ultrasound-assisted preparation and characterization of grapefruit essential oil nanocapsules, PENG Yingyun, F Ufuhua, ZHU Pingping, HU Xiao, and SHAN Yang
Uncertainty analysis of determination of chloramphenicol residue in shrimp by UPLC-MS/MS method, LI Tao, ZHOU Yanhua, YANG Tao, and SUN Guifang
Uncertainty evaluation for determination of amantadine in egg by isotope dilution-UPLC-MS/MS, MA Kai, BAO Na, HUANG Yong-qiao, and WU Xin-wen
Uncertainty evaluation for determination of free gossypol in vegetable oil by high performance liquid chromatography, LONG Jin-lin, WANG Chun-lin, TAO Yin-feng, SUN Xiao-han, and LI Shuo
Uncertainty evaluation for determination of isocarbophos residues in tea by QuEChERS-gas chromatography-tandem mass spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, and Li Cheng
Uncertainty evaluation for determination of Plumbum in scallion by Top-down control chart method, YAN Shun-hua, CHENG Xi, YAN Hao, XIA Yi-la, Ai- ni, and LI Hai-fang
Uncertainty evaluation for determination of sibutramine in health foods by liquid chromatography-tandem mass spectrometry, WANG Sai-nan, DENG Ying-chun, GAO Tian-lan-xing, REN Meng-ke, WEI Hua-lin, ZHI Wen-li, and GUO Xu-guang
Uncertainty evaluation for the determination of 3 Plasticizers in Liquor by GC-MS/MS, YAN Shunhua, YE Qing, HAN Jinxuan, and DILINUER Shabituofu
Uncertainty evaluation for the determination of 4 kinds of Sulfonamides residues in pork by LC-MS/MS, YAN Shun-hua, WANG Ya-li, and XIA-YI-LA· Ai-ni
Uncertainty evaluation for the determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in edible oils and fats by LC-MS/MS, Huang Hui and Liao Yan-zhi
Uncertainty evaluation for the determination of neotame content in roasted seeds and nuts by UPLC-MS/MS method, HUANG Kun, WANG Huixia, FAN Xiaolong, and GUO Jia
Uncertainty evaluation for the determination of solvent residual in vegetable oil by headspace gas chromatography and ultrasonic vibration-headspace gas chromatography, ZHANG Hongli, XU Junhua, XU Wenyang, and LI Yong
Uncertainty evaluation for the determination of three pyrethroid pesticide residues in fresh tea leaves, ZHANG Li, LIU Teng-fei, YAO Ling-yi, CHEN Yu-yang, and JIANG Li
Uncertainty evaluation in determination of Ca in Areca by atomic absorption spectrophotometer, KANG Zhijiao, ZHAO Zhiyou, YUAN He, LIU Jia, and XIA Yanbin
Uncertainty evaluation of cadmium content in kelp (Laminaria japonica) by graphite furnace atomic absorption spectrometry, LIU Lan-ying, LU Xin, LI Ying, and LUO Tu-yan
Uncertainty evaluation of determination of L-hydroxyproline in raw milk by high performance liquid chromatography-tandem mass spectrometry, KANG Ning, GUO Lili, LIU Xiaolin, HUA Jin, and GAO Lizhen
Uncertainty evaluation of pesticide residues in vegetable based on gray model, CHENG Fuan, ZHANG Jiayan, FENG Xugang, GAO Wenbin, and QIAN Muyun
Uncertainty evaluation of the determination of Aflatoxin B1 in peanut butter by high performance liquid chromatography, XIAO Lilong and HUA Jin
Uncertainty evaluation of the determination of total sugar， reducing sugar， chlorine， potassium in tobacco, XU Yong, LI Chao, YANG Qianxu, QIN Yunhua, JIANG Wei, LIU Zhihua, WU Yiqin, JIANG Ciqin, ZHANG Chengming, and LIU Wei
Uncertainty evaluation of the determination of vitamin C in fruits and vegetables by high performance liquid chromatography, WANG Xia, ZHANG Wei-yi, HAN Yi-yi, CHEN Mei-lian, and FENG Dong-sheng
Uncertainty evaluation of two titration methods for determination peroxide and acid value in edible oil, CHENG Hui, LIU Shun, and GUAN Hong-xuan
Uncertainty evaluation on determination of statins in health food by Gas Chromatography Mass Spectrometry (GC-MS), ZHANG Li-xia, GUO Qing-yuan, HUA Qi-cheng, and LI Xiang-mei
Unfamiliar thinking expression of local food packaging design, CHEN Qin-xue
Uptake and distribution of Pb and Cd by hybrid rice in soils, WANG Jingyun and L Ijuan
Using GC—MS and ELISA kits for comparative analysis of plasticizers in red wine, CAO Bipu, CAO Yong, MIAO Jianyin, CAO Sufang, LIU Guo, and TAN Rongwei
Validation of the method for determination of aflatoxin B1 by QD-Infinity immunofluorescence method in grain, HU Yuan-bin, XU Yan-xia, WANG Da-neng, MA Zhi, NI Xiao-ying, TANG Yan-ping, and YU Yang
Valuable components analysis and nutritional evaluation on antarctic krill (Euphausia superba) meals, QUAN Qinguo, DUAN Weiwen, ZENG Xuege, CHEN Ming, ZHANG Zewei, HAO Jiming, LIU Shucheng, and JI Hongwu
Variation analysis of conventional chemical component content and sensory quality among different sections of full flavor, Yi-qiong MA, Chao LIU, Liang-kun CHENG, Bao-lin WANG, Qian YAO, Yue LI, Ting CUI, Wen-chao ZHENG, Xin-ling YANG, and Mao-lin LIU
Variation in physicochemical properties and microbial diversity during the progression of efflorescence on the surface of Douchi, ZHU Minfang, ZHANG Lu, YE Yunhua, and LIAO Hui
Variation of ethyl carbamate content in the brewing process of strong-flavour liquor in Hunan Province, HUANG Xiong-wei, LI Wen-xiang, ZENG Xian-feng, LI Qing, and ZHANG Jian-hui
Variation offood brittleness of the fruit and vegetable slicesduring hotair drying process, WU Xu-yao, MA You-chuan, HUANG Wen-ying, MA Xin, and WU Zhong-hua
Variation of nutrition, flavor and antioxidant activity in tea beverage of tartary buckwheat sprout after fermentation, LI Jun, LU Yang, ZHAO Gang, XIANG Dabing, CHEN Zhongai, and LIU Hui
Variations of bacterial community structure during storage and processing of the betelnut, RUAN Zhi-qiang, DENG Jian-yang, JIANG Xue-wei, YAO Li, LI Hao, LUO Xiao-ming, and LU Ke-qiang
Variations of physicochemical properties of starch in bitter melon function rice, YANG Yong-jian, YUAN Jie, TAO Xiang-lin, HE Yan, and TANG Han-jun
Variations of size distribution of tobacco strips separated from different threshing and pneumatic separation unit, LIANG Miao, LIU Maolin, YANG Yongfeng, WANG Genfa, YANG Zongcan, ZHANG Junsong, XIAO Jinzhe, LU Minrui, and LIU Xiangzhen
Variation sources analysis and monitoring of measurement system of food packaging paper based on HS GC/MS, ZHAO Hai-juan, LI Wen-wei, WAGN Hui, DU Shan-tao, WANG Hai-yu, and LI Chun-yang
Vegetable image recognition based on improved neural network algorithm, LU Fan
Verification of anti-adhesive performance of modified polypropylene films and its packaging application, SUI Yue, YANG Fu-xin, CHENG Long, and XU Tao
View on bioactive substance nutritional intervention approaches of novel coronavirus pneumonia, HUANG Shou-en and ZHENG Jian-xian
Visual design of three dimensional potato vertical peeling machine based on Solid Works, MIAO Hongtao and XIA Jingjing
Visual detection of beef quality during frying process byhyperspectral imaging technology, XIE Anguo, KANG Huaibin, WANG Feixiang, and WANG Bo
Visual inspection method for food packaging character printing based on LabVIEW, YANG Huibin and YAN Juan
Visualization of lamb adulteration based on hyperspectral imaging for non-destructive quantitative detection, ZHAO Jing-yuan, ZHANG Jun-qin, SUN Mei, CHEN Xing-hai, and LIU Ye-lin
Visual servo control method of food sorting robot based on improved BP neural network, YU Xiao-lan, WAN Yun, and CHEN Jing-zhao
Volatile compounds in algae and their extraction methods, LIU Lu-lu and WANG Bao-bei
Water content detection of Camellia oleifera seeds based on temperature correction and visible/near infrared spectroscopy, WANG Zhi-qiang, LI Da-peng, LIU Qiang, LIAO Shu-huai, and YI Zong-pei
Watermelon sugar content detection based on the external characteristics and sub-band spectrum centroid method, ZHUANG Wei, LI Zhenfeng, SONG Feihu, LI Jing, and ZHU Guanyu
Water soluable CdTe quantum dots as fluorescence probes for copper(Ⅱ) detection, WANG Shuyuan, LI Zhonghai, FU Xiangjin, ZHANG Hui, and LIJ Ilie
Weight-reducing effect of onion peel extracts on obese rats, LIU Haoming, PAN Yannan, CUI Taihua, WEI Dan, LIANG Chengyun, and LI Guanhao
Whole genome analysis and molecular traceability of Pseudomonas aeruginosa in drinking water, GUO Kun-peng, ZHANG Hai-yun, HE Juan, GAO Han, YANG Tao, and SONG Sheng
Whole genome analysis and molecular traceability study of Salmonella in fresh livestock and poultry meat, Sheng SONG, Han GAO, Li YAN, Kun-peng GUO, Hai-yun ZHANG, and Fang-bin WANG
Wholemeal diet with sports improve male androgen levels, SHI Wensheng
Wide-scope screening of multiple and illegal additives in foods by high performance liquid chromatography-high resolution mass spectrometry, ZHANG Fan, YAN Hongfei, DAI Jieyun, WU Bo, HUANG Zhiqiang, ZHANG Ying, and WANG Meiling
Workspace simulation and trajectory planning of food handling robot, CAI Guo-qing, HAO Rui-lin, ZHOU Li-jie, and SHI Yan
Yield and quality of the sprouts from different safflower varieties (lines), ZHU Xiaoqing, DU Weiwei, WANG Qing, HOU Kai, XIAO Renfeng, and WU Wei
Yield Improvement of soy protein hydrolysates with high foaming capacity, DENG Chenchen, CHEN Jie, HE Zhiyong, QIN Fang, and ZENG Maomao