Volume 35, Issue 2 (2019)
Fundamental Research
Formation and regulation of 1,2-dicarbonyl compounds and AGEs in steamed cakes
LU Yongling, LU Min, WANG Xi, and LV Lishuang
Stress model and fluid solid coupling simulation ofmicrocapsule in simulated intestine
LI Xiao, YU Jinghu, QIAN Shanhua, and CAO Shu
Effects of pomegranate peel polyphenols on cholesterol efflux and related protein expression
ZHAO Shengjuan, XIANG Jinle, CHEN Shuxing, FEI Peng, XU Yunfeng, and LI Jianke
Study on changes of gel moisture characteristic and texture properties of duck eggs during salting period by low-field nuclear magnetic resonance
LONG Men, ZHANG Wenhao, ZHENG Suling, QI Anqi, and ZHAN Ge
Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum
WANG Youling, WEI Zhujun, LIU Qing, ZHU Lilei, XIAO Haifang, and SONG Yuanda
Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor
DAI Jiahui, LIU Jianxue, HAN Sihai, LI Xuan, LIU Jinke, DONG Xinluo, LI Peiyan, XU Baocheng, and LUO Denglin
Preparation of gadolinium metal organic framework and its application for adsorption of phoxim
TANG Xiong, CHEN Maolong, XU Zhou, and CHENG Yunhui
Flavor components of fermented coconut milk using Omics technology combined with SPME-GC-MS
LEI Wenping, ZHOU Hui, ZHOU Xingrong, WU Kun, WU Ni, SONG Yanfei, and LIU Chengguo
Analysis of aroma compounds of fruit wine fermented with Enterobacter Xiangfang
LIU Xiaoyan and ZHOU Hongli
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
Safety & Inspection
Effect of the polarity of simulated liquid on migration of antioxidants in polypropylene
LIU Yueyue, ZHANG Qinfa, JIAN Tiantian, and MO Yicheng
Study on the distribution characteristics and traceability information of multi-elements in edible bird's nest
MA Xueting, ZHANG Jiukai, CHEN Ying, LIANG Jinzhong, WANG Nan, MA Xiuli, and GUO Boli
Rapid and non-destructive identification of different brands and inferior oatsby near infrared spectroscopy combined with chemometrics methods
LI Shangke, DU Guorong, DING Shenghua, SHAN Yang, JIANG Liwen, LIU Xia, and LI Pao
Discrimination of big or small particle Coix seed varieties based on the major nutrient content
LIU Xing, FAN Kai, YANG Junhua, and SONG Weiguo
Detection of diethylstilbestrol residues in duck meat usingsurface-enhanced Raman spectroscopy
TAO Jinjiang, PAN Guigen, LIU Muhua, YUAN Haichao, and ZHAO Jinhui
Establishment of amoxicillin content detection method in milk by Surface Enhanced Raman Spectroscopy
LI Haimin, LIANG Qi, CHEN Weiping, and DU Juan
Isolation and identification of Escherichia coli O26 from a slaughter house
FU Wenjing, DONG Chen, YU Jinlong, HU Jie, and JIANG Yun
Nondestructive determination of reconstituted tobacco paper base based by X ray method
ZHU Hongfu, DU Jinsong, CHANG Jiheng, FAN Xinshun, TIAN Xiaohui, WANG Jiashao, and LU Duanfeng
Machine & Control
Research on dynamic characteristics of globoidal indexing cam mechanism
LIU Chao, HE Xueming, HUANG Hainan, and CHEN Xiaofei
Structure design of the continuous apricot pit removing machine
LIU Kui, YANG Liling, ZHU Zhanjiang, LIU Jia, and ZHU Zhaoshuai
Online Inspection of Part's Bearing Holes from Feature Recognition to Partial Stitching
WANG Yuyuan, XU Jie, JI Weixi, PENG Wei, and DU Meng
Storage Transportation & Preservation
Drying characteristics and neural network model of ultrasoundstrengthened far-infrared radiation drying on potato
XI Huihan, LIU Yunhong, WANG Qi, LI Huiyang, LI Gongwei, and ZHAO Lanxin
Study on mechanisms of draught drying and sensory quality change of Dendrobium flower
ZHANG Zhenlin and YIN Zhichao
Extraction & Activity
Optimization on enzymatic hydrolysis conditions of rice dreg and effect on cadmium content
QI Wenlei, FENG Yanying, XU Zhou, CHEN Maolong, and CHENG Yunhui
Studies on the antioxidant and enzyme inhibitory activities of Galangal methanol extract and the correlation with the bioactive components
LI Jiao, ZHANG Xiaofeng, WANG Xiaokai, and WANG Wanyu
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
Analysis of phenols in pear wine brewed by different varieties of pearand comparison of their antioxidant capacity
LI Limei, FENG Yunxiao, HE Jingang, CHENG Yudou, and GUAN Junfeng
Development & Application
Optimization of coupled pulping and steam blanching on lipoxygenase denaturation of soybeans
WANG Xiukun, WU Jiaqi, and CUI Zhengwei
Studies on quality change of chicken oil in processing
XUE Miao, HE Xinyi, LI Xu, and YAN Xichun
Effects of the transglutaminase treatment on the quality of duck blood tofu
WANG Bin and CHEN Xiling
Optimization of Preparation Process and Antioxidant Activity of Pueraria lobata Soft Candy
YIN Lebin, ZHOU Juan, LI Licai, DENG Peng, LIAO Cong, LIU Dan, and YANG Ailian
Establishment and application of tobacco uniformity evaluation method based on total sugar/cellulose ratio
YANG Qianxu, WANG Meng, LEI Sheng, ZHANG Wei, CAI Bo, ZHU Baokun, MING Xu, and CHEN Jianming
Advances
Advances of pharmacological research on carcinogenicity and toxicity of areca nut
LUAN Jian, GUO Di, and ZHOU Xiaofu
Research progress on grafting modification of protein glycosylation
FENG Yanying, MU Daichen, QI Wenlei, CHEN Maolong, XU Zhou, and CHENG Yunhui
Research progress on the preparation and identificationmethods of proteins glycosylation
LAN Qiuyu, ZHANG Qing, LIU Lin, WANG Chenzhi, LI Meili, QIN Wen, and YANG Wenyu
Advances on intervention of food polyphenols on type 2 diabetes and metabolic syndrome
HE Zhen, QIN Fang, CHEN Jie, and HE Zhiyong
Research progress on bioactive peptides in Cheese
CHEN Senyi, LIU Zhenmin, and JIAO Jingkai
Advances in the application of RFID technology in food traceability systems
ZHAO Xunming and LIU Jianhua
Research advance on food nano-emulsion delivery system
LI Jinan, WU Yan, HU Hao, and WU Xuejiao
Study of the present status on the preservation technology of fresh wet noodles
SUN Ziqin, WANG Yan, WU Weiguo, OUYANG Mengyun, and ZHAO Chuanwen
Research progress fermented food and its functional properties of mung bean
WANG Li, REN Si, ZHOU Sumei, YI Cuiping, TONG Litao, WANG Lili, and ZHOU Xianrong
