Content Posted in 2025
3-Monochloropropane- 1,2-diol induced cell apoptosis in HK 2 cells via mitochondria-dependent pathway, JIN Chengni, LI Yang, YAN Shuaishuai, XU Jianguo, and PENG Xiaoli
Advances in extraction methods of astaxanthin from crustacean aquatic products and their processing by-products, HAN Lu, XIANG Dandan, XIE Dan, MA Zibin, and WU Chunhui
Analysis and application of the main functional components and biological activity of the Cynanchum auriculatum Royle ex Wight leaf in different growth stages, LIN Yan, SHI Yun, YANG Yu, ZHANG Yuqian, BU Jing, and HONG Jian
Analysis of differential metabolites during the secondary fermentation of Zhacai, LIU Yuling, REN Ting, ZHAO Zhiping, and LUO Yuanli
Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages, YANG Qian, JIA Hongfeng, ZHANG Miao, and HUANG Jia
Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS-SPME-GC-MS, TAN Xiao, YU Ji, LEI Peng, CHEN Cai, and ZHANG Qinghua
Application of flexible electronic devices in intelligent food packaging, MO Kaiyu and DING Jing
Application of quantum dot immunochromatography in rapid detection of veterinary drug residues, SONG Qianzhao, WANG Yao, HU Xiaofei, CAO Li, and SUN Yaning
A quadratic multinomial regression model was established for taste properties of main catechins and amino acid monomers in green tea, RAN Qiansong, LIU Zhongying, LIU Xi, HOU Yanshuang, BAO Fushu, and PAN Ke
A rapid detection method for egg quality using CARS and SSA-XGBoost improved by combining hyperspectral analysis, WANG Linyi, ZOU Qianying, and SUN Qiang
Classification of edible vegetable oils based on three-dimensional fluorescence spectroscopy and ISSA-SVM, ZHANG Jing, QI Guohong, CHEN Jingzhao, CAO Xiaoli, and LI Lili
Common errors and avoidance strategies in English abstracts of China's food science journals, FU Zhen and ZHAN Yan
Comprehensive quality detection method for tomatoes combining machine vision and spectral techniques, GUO Dechao, RAO Yuanli, ZHANG Hao, LI Chunfeng, and ZHAO Qiang
Current status of research on golden pomfret processing and high-value utilization of by-products, TU Yuchen, LIN Haisheng, GAO Jialong, and ZHONG Saiyi
Design and implementation of an automatic cleaning machine for evaporation tanks, WANG Mingjuan, LIANG Fangui, and JIANG Yu
Design and test of mouse cage fresh wolfberry classifier based on flotation method, QU Qianjin, ZHANG Jun, KANG Ningbo, DENG Gaige, ZHOU Lianghuan, and ZHANG Hongbo
Design of active and passive dual modes refrigerated container and analysis of environmental characteristics in the container, REN Xiaofen, ZHANG Lei, TONG Shanhu, SHE Xiaohui, and LI Chenxu
Design of pineapple outer contour measurement device based on triangulation, LI Ying, DONG Yao, WANG Kaibin, HE Zifen, and YUAN Hao
Detection of allergen mango components by using droplet digital PCR technology, LI Enjing, WANG Dan, LI Long, LI Hejing, and YANG Honglian
Detection of ceftiofur sodium in milk by a molecular-imprinted electrochemical sensor, LIU Yahui, GAO Hongli, LI Zhaozhou, CHEN Xiujin, WANG Yao, and NIU Huawei
Detection of egg appreance based on Fasternet and YOLOv 5 model, WEI Jingxin, CHEN Zhongju, and XU Haoran
Detection of the origin of wolfberry based on electronic nose and electronic tongue combined with LSTM-AM-M 1DCNN, MA Zeliang, LIU Yaqian, CHENG Qifeng, WANG Pingping, YANG Tianxing, and DU Gang
Determination of chlorothalonil and its metabolite 4-hydroxychlorothalonil residues in animal-derived food by ultra-high performance liquid chromatography-tandem mass spectrometry, LIU Xiaofang, LI Zheng, HE Hao, JIANG Junjie, and CHEN Yuanyuan
Determination of protein peptide content in edible Jiaosu, LIU Zeya, ZHAO Ran, LI Minxia, ZHANG Hongchen, KANG Xiaojing, and DAI Jun
Determination of tetraniliprole residues in animal derived foods by multi-plug filtration cleanup combined with HPLC-MS/MS, YUAN Liejiang, WANG Xiu, LI Zheng, ZHU Li, and DENG Hang
Dietary intake and risk assessment of sweeteners in prepared beverages among adolescents in Hunan province , China, HUANG Yan, XU Wenyang, YU Lan, LI Zheng, and JIN Huihua
Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products, FANG Siwei, YU Jinxiang, GUO Quanyou, BAO Hairong, and HU Huogen
Effect of chicory polysaccharide on the texture and storage quality of round scad fish ball, XUE Shan and LIN Jingjuan
Effect of improvers on the quality of quick-frozen rice balls, SHI Jiacheng, YANG Hua, SHEN Cunkuan, LIU Yue, WANG Xinyi, and YAN Jinxin
Effect of lily flavone on OVA induced food allergy, JU Meiling and LU Jing
Effect of NaCl concentration on stability of high internal phase emulsions of insoluble fiber from rice bran/soybean protein isolate, LONG Zhao, XUE Jing, WANG Zhixiao, XU Jucai, and FU Xiangjin
Effect of thymol on fungal diversity of postharvest Fengtang plum, ZHANG Hao, WANG Rui, TIAN Yiming, MA Chao, and MA Yuhua
Effects of a canned infant juice auxiliary food on acute inflammation in young mice and antioxidant activity, DAI Zhiyong, DENG Bin, LI Jiani, XIAO Zuowei, and ZHOU Yimiao
Effects of cross-linking oxidative acetylation on the quality of arrowhead starch, ZHOU Tingting, LI Meng, WU Di, LIANG Pengjuan, DUAN Lili, and JI Derong
Effects of differential protein removal on the properties of early indica rice flour, CAO Yijun, FENG Wei, WANG Ren, ZHANG Hao, and WANG Tao
Effects of different milling methods on the physicochemical properties of tartary buckwheat leaf powder, FENG Yuxia, QU Meilin, CHENG Zhe, and LI Yunlong
Effects of different pretreatment methods on the quality characteristics of dried lotus root, LI Xuhao, HAN Meng, LI Fang, and LIU Yunhong
Effects of different reheating methods on the quality characteristics of psyllium husk powder-unrinsed surimi gel pancakes, YANG Jing, ZHENG Wanyuan, YI Shumin, LI Jianrong, and LIU Yingli
Effects of different sterilization conditions and packaging materials on volatile flavor substances of sweet corn in vacuum packaging, WU Kunlong, LIU Biao, LIU Hui, and LI Yanpo
Effects of different transport modes on the quality of live abalone, YAN Xin, YAO Yanyan, ZHANG Xiaoyu, SUN Fei, and NI Tian
Effects of external carbon sources on the quality and volatile components of kiwi wine, HUANG Xiaolan, HE Xufeng, XIONG Shuang, ZHANG Chunyi, and ZHENG Rong
Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein, WAN Jun, ZHANG Xiaoqin, DENG Bowen, AI Minmin, and XIE Zhequan
Effects of low-temperature storage on the characteristics of wheat gluten, LEI Lei, WANG Ensheng, LIU Haibo, SANG Daxi, and LI Kun
Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate, GE Yuhong, SHEN Weijia, ZHAO Xiulan, and ZHANG Qing
Effects of superfine grinding on quality characteristics of Morchella esculenta powder, ZENG Xiaofeng, YAN Mi, GE Zhixing, ZENG Shunde, and GAO Lunjiang
Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi, SU Jie, LI Jiayi, LIU Yongle, ZHOU Jinsong, HUANG Yiqun, LI Xianghong, and WANG Faxiang
Egg appearance quality detection based on CNN-SVM model, QI Ge, ZHAO Feng, and LI Wanning
Enzymatic hydrolysates of mulberry leaf flavonoids alleviate depression induced by reserpine in zebrafish, ZHENG Xuan, LU Yunke, ZHOU Chunling, ZHANG Ju, WANG Mingxue, CUI Shizhan, and JIA Dongsheng
Essential intuition : a new strategy for building innovation capacity of food packaging design, HUANG Jun and LIN Chang
Estimation of measurement uncertainty of coliforms in drinking water according to ISO 19036 :2019, ZHONG Wentao, LU Lin, LI Zheng, ZHOU Peihua, HONG Zhenbai, and ZHOU Cong
Evaluation of uncertainty in determination of methamidophos residue in vegetable oil by ultra- performance liquid chromatography-tandem mass spectrometry, GAO Han, LIU Rui, JIANG Cheng, and WANG Feifei
Extraction , enzymatic properties and application of laccase from Pleurotus citrinopileatus residue, ZHANG Yong, LI Qing, ZHENG Zhihao, LIU Shimei, and YANG Kai
Extraction of flavonoids from Goji (Lycium barbarum L.) leaves by ultrasonic-assisted two-phase aqueous method and the inhibitory activity of the extract on pancreatic lipase, JIA Xiaofeng, GAO Die, LIU Jinwang, XU Yuying, and FAN Yanli
Extraction of shikimic acid and and anise oil from Illicium verum Hook . f. using steam distillation method, WANG Shenyan, LI Simei, LI Jifu, MENG Keyi, and YANG Jie
Factors influencing the stability of vitamin A in infant noodles, LI Qingqing, LIU Shuyi, LI Qiuyu, and DAI Zhiyong
Food sorting trajectory optimization based on improved NURBS and Delta parallel robots, CHEN Guangdong, SHAO Jian, WANG Feini, and ZHAO Xuecheng
Fresh grape quality inspection based on dual-channel improved convolutional neural network, WANG Dan, LIU Fangfei, and JI Xiaofeng
Freshness recognition and remaining shelf life prediction of banana based on attention Temporal Convolutional Network, LI Xin, ZHU Lei, ZHANG Yuan, DU Yanping, and XING Xiao
Functional properties and influencing factors of multigrain recombinant rice, CAI Qingfeng, LIN Xingzhu, LIU Jingxue, GAO Tingting, SUN Jianjun, and ZHU Yanyuan
Heat and mass transfer of Dioscorea opposita Thunb . cv. Tiegun slices during hot-air drying process, PANG Lingyun, YUAN Zhihua, ZHAN Lijuan, LI Yu, and PAN Siyi
Identification and co-regulation of main residual bacteria in ready-to-eat duck esophagus, ZHENG Ruisheng, YUAN Sihui, HUANG Yilin, LI Jiani, HAN Shuxian, and SU Kunlun
Identification of heavy metal Pb pollution in Perna viridis based on near-infrared spectroscopy, JIANG Wei, LIU Zhongyan, LIU Yao, XIONG Jianfang, and ZENG Shaogeng
Identification of polyphenolic compounds in wolfberry juice, CAI Wenwen, ZHANG Gensheng, SHAN Yongkai, ZHANG Hongcheng, and QIAO Jiangtao
Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour, ZHAO Xuewei, YANG Yi, WEI Xiaoxiao, WANG Hongwei, and ZHANG Hua
Influence of slip conditions on the extrusion process of meshing co-direction twin screw, XU Zhen, LIU Zihao, and HUANG Zhigang
Influencing factors and migration rules of 14 kinds of heavy metals in tableware, HUANG Xiongwei, YUAN Xiao, TAN Yisheng, ZENG Xianfeng, FENG Min, TAN Jinhua, LIU Dandan, and YE Meiling
Influencing factors and migration rules of 14 kinds of heavy metals in tableware, TANG Shali, WANG Jin, REN Jiefang, ZHOU Xuejun, and YE Pengcheng
In-situ real-time monitoring of flavonoids extraction from propolis extracts based on near infrared spectroscopy, WANG Wuli, MA Haile, LI Han, ZHANG Yong, and XIA Hong
Marine fish species recognition based on improved YOLOv 5s, ZHANG Haifeng, LU Xinchun, FENG Bo, and YANG Jin
Mechanism of fermentation products of Puerariae lobatae Radix in delaying organ function decline in aging mice, ZHANG Yanjin, MA Yage, YANG Xiongchao, ZHAO Xinglu, and WANG Yidan
Metabolic characteristics of polysaccharides from mulberries at different maturity stages during in vitro fecal fermentation, GUO Chenjie, CHEN Jianle, WU Jiaxiong, CHENG Huan, CHEN Shiguo, and YE Xingqian
Nondestructive detection of chilled mutton pH value using hyperspectral imaging technique, LI Mengyuan, ZHANG Wenguang, JIANG Xinhua, XU Ziyang, and SHI Caixia
Numerical simulation of food particle mixing effect in three-dimensional motion mixer, CHENG Yuefeng, MENG Zhaoxin, WANG Menggang, and SHA Yufeng
Online simultaneous determination of lactoferrin and immunoglobulin G in dairy products by two-dimensional liquid chromatography, CHEN Qin, ZHOU Langjun, CHEN Zijing, LIU Mengni, and LIN Senyu
Optimisation of the extraction process of anthocyanins from roselle and study of their properties, LU Chenxin, LI Yangxinhui, YANG Jinyi, GENG Longyao, and ZHANG Zhen
Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer, GAN Huiting, YANG Jingjing, HAO Junguang, HOU Hui, and PANG Tingcai
Optimization of extraction process of hemp seed protein by reverse micelle method and study on its physicochemical properties and digestibility, LI Yunfei, SONG Lulu, ZHENG Guofang, XU Ruiqi, LIU Xinyuan, WANG Zhiyuan, and QIN Nan
Optimization of extraction process of polysaccharides from mulberry leaves and determination of the antioxidant activity in vitro, WU Jun, YANG Biwen, ZHAO Pei, MA Jingqiu, WANG Xiaojing, and HUANG Yue
Optimization of fermentation process conditions of polyphenol-enriched highland barley monascus rice and its antioxidant activity research, WU Haiyu, HE Bingtao, YANG Jing, FAN Meixiang, and DANG Bin
Optimization of fermentation technology and its in-vitro activity of hawthorn enzyme, MIAO Yuanxin, TIAN Jianyang, BI Jinhua, PENG Xinyu, and GAO Jia
Optimization of hardening and crispness preservation process of Lentinula edodes slices by response surface methodology, CUI Guomei, LIU Lina, TIAN Guangrui, WANG Anjian, YU Ziqi, and GAO Shuaiping
Optimization of preparation process and characteristics analysis of porcine hemoglobin modified by enzymatic hydrolysis-phosphorylation, SU Kenan, LIU Lili, CHENG Weiwei, DING Yue, and XU Baocheng
Optimization of processing technology of Dali ginseng and analysis on its anti-oxidation activity, LI Genyue, WANG Yudan, YANG Kaili, HAN Lusheng, and WANG Enpeng
Optimization of roll structure in rollermill based on Rocky Dem discrete element simulation, LI Yan and ZHANG Lei
Optimization of the control system of BP-PID rice polishing unit based on WAO algorithm, HUANG Jinliang, ZHOU Jin, and YU Wei
Optimization of the extraction process of ACE inhibitory peptides from distillery waste and their antioxidant activity, YAO Mingcai, LI Feifeng, LUO Guang, and DONG Liang
Optimization of the preparation process of compound Panax ginseng cream and its in vitro whitening effects, TANG Panpan, CUI Chengbi, JIANG Xin, and QI Xin
Optimization of the preparation process of hypotensive peptide of Agrocybe cylindracea, WU Jinyao, YIN Mingyue, YANG Meihua, and KANG Jingjing
Parameter calibration of bonding model of Monopterus albus meat based on discrete element method, LIU Mingyong, ZHU Lin, XIANG Xue, OUYANG Zhouhuan, and LI Ping
Photocatalytic degradation of aflatoxin B 1 based on prussian blue nanoflower, ZHANG Tianyu, XIE Xinhui, LU Yan, LU Dai, and SHI Xingbo
Preparation of carbon dots from Folium nelumbinis and their application in the detection of food carmine, HE Li, LI Jiaxin, HU Chengna, FENG Xiangxin, and FENG Tinging
Process for removing polycyclic aomatic hydrocarbons from carnosic acid and its antioxidant, ZHAO Yifei, YUAN Rui, SHANG Hongyan, JIA Xinchao, and LI Yongyang
Progress in the study of composition , volatile flavor compounds and bioactivity of Chinese dwarf cherry, HUA Qingying, WEI Tao, HAN Wei, WU Guohao, and LIU Qian
Progress in the synthesis , characterization , and biological activity of polyphenol pectin complexes, LI Peijun, CAO Xingye, XIE Runsheng, TANG Hui, and ZHONG Ruimin
Progress on the application of anthocyanin-based composites in food preservation and freshness indication, SUN Jianming, LI Linlin, LIU Hui, CAO Qianrong, and WANG Chukai
Quantitative analysis of melamine in terahertz spectra based on convolutional neural network, LIU Yangshuo, YAN Fang, LI Wenwen, and GUO Yiheng
QuEChERS combined with ultra-high performance liquid chromatography-tandem mass spectrometry to determine acrylamide in Xinjiang Naan products, XU Man, SONG Shaolong, HU Jun, SHI Haiyun, and LIU Jian
Rapid detection method for pork freshness using fusion spectroscopy and improved BAS-LSSVM, WANG Yao and REN Xiaozhen
Rapid identification of the authenticity of iron rod yam by in-situ mass spectrometry based on random forest algorithm, ZHONG Hengyan, CHEN Chun, OUYANG Yongzhong, ZHOU Lin, and GUO Weiqing
Research and development of food 3D printing based on potato starch and potato puree, XIA Guofeng, OU Shengyang, ZHOU Zhongyuan, TAO Lilulu, and LIN Dongqi
Research on antibacterial and antioxidant activity of different polar solvent extracts of Microctis folium, LIN Yueqiao, LI Nan, ZHAO Yongling, CHEN Kecan, SUN Wenbo, YANG Yejian, LIU Hui, and CHEN Xin
Research on legal supervision paths of digitally enabled food safety, LIN Keliang, LIANG Yecheng, and SU Shibin
Research on the application of Chinese style illustration in traditional food packaging design, YAN Mengjie and ZHANG Jian
Research on the cold charging performance of refrigerated truck accumulator plate based on heat pipe heat transfer, HUANG Jiexuan, WANG Qiang, HUI Xiaoyang, WANG Da, and TAN Shengxuan
Research on the packaging design of rural tourism food based on Meishan culture, CHEN Shufang, LI Shicheng, and XIE Qi
Research on the visualisation design of children 's food packaging information based on cognitive psychology, YU Jing and ZHAN Qinchuan
Research on trajectory planning method for food sorting robot based on machine vision and improved BOA, CUI Wei, YUAN Rui, SUN Litao, and WANG Wei
Research progress and industry status of novel processing technology of nutritious rice products, DING Jian, LI Yupeng, QIAN Mingji, JIN Zhengyu, LIN Qinlu, CUI Bo, LAI Xiarong, WAI Jinfu, and FANG Yong
Research progress of near infrared spectroscopy in condiments detection, YU Xinlei, ZHANG Jiahui, LIU Taiang, YIN Mingyu, and WANG Xichang
Research progress of nutrition intervention in diabetes mellitus, XI Jiecan, WU Meihua, HUANG Sirui, and XIA Xinbin
Research progress of plant extracts in preservation of meat products, LI Hongyan, XU Minglei, and ZHAI Saiya
Research progress on ACE immobilization and immobilized ACE used for affinity separation and enrichment of food-derived antihypertensive peptides, ZHANG Jingjing and LIU Zhiyu
Research progress on application of dextran in food, CHANG Guowei, LI Zhide, LIU Guiyun, LIANG Dafeng, and HUANG Zengwei
Research progress on different pickling techniques and their equipment applications, DONG Junyi, YAO Huanli, CHEN Shuai, LU Jing, and XU Zeyu
Research progress on digestion , absorption and health efficacy of astaxanthin ester, DU Yufeng, CHE Hongxia, LI Xiaoran, ZHOU Miaomiao, and HOU Peng
Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast, YANG Huan, LIU Jingke, LI Pengliang, LIU Jing, and ZHANG Aixia
Research progress on the antibacterial mechanism of natural plant extracts and its application in meat preservation by combining with modern emerging technologies, XU Yuanliu, LIU Didi, WANG Zhaodan, XIAO Guosheng, and TANG Huali
Research progress on the application of ceramics in typical brewing food in China, WANG Xiaona, ZONG Hong, LIU Fei, QIN Yujia, LI Yuxin, and SUN Shuguo
Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor, QIAN Yang, WANG Xuemei, WANG Chuanming, SHEN Qiuxia, and HU Tao
Research progress on the separation , purification , characterization , biological activity and application of pectin from Premna microphylla Turcz leaves, QIU Shunli, ZHANG Shuting, XUAN Hualong, HUANG Kai, LIU Shuang, MA Kuan, and TANG Huali
Research status and development trend of solid food filling technology and equipment, LI Zhenlong, ZHANG Ke, DU Zhilong, ZHANG Lina, and JIAN Huabin
Review of the active function of birch juice and its product development, XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun
Ripeness identification of pitaya fruit based on YOLOv 8 and PSP-Ellipse, LIU Xinpu, ZHAO Chunlei, LI Zhifeng, and FENG Chao
Rotten strawberry classification based on EfficientNet V 2 algorithm fused with GCN and CA-Transformer, WANG Wei, YANG Shizhong, GONG Yucheng, GAO Sheng, and DENG Zhaopeng
Screening and identification of a bacteriocin-producing lactic acid bacterium and its antibacterial effect on Staphylococcus aureus, YANG Yangyang, XU Yunfeng, GUO Weiping, LUO Lei, and XIANG Jinle
Segmented microwave vacuum drying process and flavor of Hezhou taro, LU Hui, LUO Yuan, GONG Yuwen, SONG Yongxin, LI Guanli, LUO Yanghe, and LI Xiaochun
Simulation analysis and experimental study on processing parameters of soybean oil single screw press, GUO Qing and WAN Zhihua
Simulation of tempering drying of porous media based on COMSOL multi-physics field, LIU Dingtong, LIU Zeyu, LIU Shaodong, and FENG Tai
Social co-governance and enlightenment of the EU food safety risk communication system, CHEN Zhenxing
Special characteristics of airline food and quality control during processing , transportation , and storage, ZHANG Qian, YUAN Yuan, TAO Yuan, and YAN Bowen
Status and prospects of the infants and young children complementary foods step-feeding system, DAI Zhiyong, ZHANG Rongbin, HU Wei, GAN Huanhua, YU Jing, CHEN Xuan, LI Mengyi, and REN Guopu
Study of grain spreading and cooling process based on non equilibrium thermal simulation, ZHAO Chao, CHEN Tao, ZHOU Zhonglin, and YANG Jian
Study on antioxidant and antibacterial activity of extracts from flavedo of citrus peel, TAN Yuxin, YUKA Watanabe, LIAO Mingxi, ZHOU Yi, and LI Qingming
Study on chemical components of the essential oil from Zanthoxylum armatum DC and its antioxidant activity, ZHOU Mengjiao, CHEN Kai, SUN Lina, YI Feng, and LIANG Xiaofeng
Study on improving menthol adsorption performance of silica particles by olege, WEI Yulei, GUO Peng, GAO Yun, LIU Qun, ZHANG Haoyang, and ZOU Liqiang
Study on purification process and moisture absorption and moisture retention characteristics of Gleditsia sinensis seed polysaccharides, PU Longlin, YAO Qiuping, WU Wenwen, YANG Jing, and YANG Min
Study on rapid determination method of ash content in wheat flour based on stochastic forest regression model, LIU Yanqun, XIAO Fugang, and CHEN Caihong
Study on the detection of tetracycline by electrochemical sensors modified with nanomaterials, WANG Chenyu, LI Xiaoran, QUAN Ke, LIU Miao, WANG Jianhui, CHEN Qijie, and ZHANG Bo
Study on the effect of Polygonum lapathifolium on the quality of Luzhou-flavor Fuqu, LI Rong, WEI Chunhui, HUANG Zhiguo, YING Chao, ZENG Bo, and REN Zhiqing
Study on the effects of oxidative decolorization of sugar juice in impact-jet hydrodynamic cavitator, CAO Yan, HUANG Wanxing, HUANG Yongchun, and HUANG Chengdu
Study on the inhibitory mechanism of epigallocatechin gallate against foodborne pathogens and its application, CHEN Xiaomin, HUANG Zexuan, TAN Lihao, and YU Yigang
Study on the optimization of the process of extracting Polyporus umbellatus polysaccharides by ultrasonic-assisted ionic liquid and its antioxidant activity, ZHU Miao, LI Zhizhou, LIU Junhai, and LEI Xiaoyun
Study on the physicochemical properties and antioxidant capacity of fish maw digestive juices from Pangasianodon hypophthalmus, FENG Rui, HUANG Darong, ZHONG Biluan, ZHANG Yu, LIANG Jiehua, TANG Xiaoshu, CHEN Xuemei, and TIAN Jianxin
The 28-day oral toxicity of the extract of Silybum marianum in rats, JI Hainan, ZHAO Chan, LIN Zijun, TONG Na, CHEN Bowen, ZHOU Shimeng, LIU Mingchang, SHEN Guolin, and ZHANG Mengling
The application of traditional opera costume elements in wine ceramic packaging design, ZHANG Chuyi and LUO Jingjie
The characteristics and enlightenment of nutrition labeling on the front of packaging in Canada, HUANG Zeying and LI Haijun
The concept of separation of double punishment system for the main body of administrative responsibility of food business enterprises, ZHOU Chunhua and WU Xiayun
The current situation , challenges and responses to hidden hunger among Chinese residents, LIU Rui, HUANG Jiazhang, MIAO Yiyuan, SUN Junmao, SHENG Jiping, WANG Zhihong, YIN Shutao, YU Huanling, and NIE Ying
The effect of adding honeysuckle pollen on dough characteristics and bread quality, SHEN Fei, LIANG Xinhong, TANG Gaoqi, and JIA Yanjie
The effect of brown rice flour particle size on the quality of brown rice noodles, XIONG Shaobai, YANG Xiaoli, CHEN Tingting, LUO Shunjing, and LIU Chengmei
The effect of fruits and vegetables changes on the temperature characteristic during microwave heating, ZHANG Ledao, YU Qihui, and DING Xiaohang
The effect of processing mode on the characteristics of crystalline sorbitol powder, YU Shankai, YAN Yongqiu, YU Xindi, SUN Yi, TAO Gang, and JIA Fuhuai
The effect of ultrafine Tianma powder on the behavior of motion sickness model mice, ZHU Hongri, LI Jianxiang, WANG Zhaojun, and CHEN Yonghong
The effects of corn starch addition on the freeze-thaw qualities of frozen rice noodles, YANG Wanying, WANG Ren, FENG Wei, WANG Tao, CHEN Zhengxing, and ZHANG Hao
The principle of moderate design of food packaging under the policy of overpackaging governance, SUN Ling
The regulatory mechanism of acidic tea polysaccharides from Wuyi rock tea on bile acids in type 2 diabetic rats, WU Zhong and YANG Jiangfan
The social significance of China-chic style and its application in food packaging design, QIAN Zhengyi and ZHU Zhe
Two-dimensional correlation infrared spectroscopy and hyperspectral imaging to detect the changes of polysaccharide during the drying process of Polygonatum sibiricum, FU Shuya, XIE Anguo, and LIU Yunhong
Visual design strategies for cross-border food packaging based on acculturation theory, GUO Jinzhi and MAO Han