Content Posted in 2023
Adulteration model establishment of camellia oil based on aroma components extracted from camellia oil and its application, CHEN Ze-ming, ZHAO Xin-xin, ZHU Xiao-yang, ZHOU Bo, and ZHONG Hai-yan
Advance in research on heat treatment mechanism of infrared radiation and its application in foods, YU Xian-long, CHU Bin, XIAO Hong-wei, ZHANG Wei-peng, ZHAO Feng, and ZHANG Zong-chao
Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil, ZHAO Yu-hui, CHEN Fu-sheng, LIU Chen, and GAO Yu-hang
Advances in the application of odour fingerprinting techniques in meat products, LI Yue-ming, HAN Bing, WANG Jun-ru, PAN Lei, XU Yi-meng, and ZHANG Gen-sheng
Age detection of mature vinegar based on electronic tongue and electronic nose combined with DenseNet-ELM, WANG Shou-cheng, YU Xue-ying, GAO Ji-yong, and WANG Zhi-qiang
A method of tobacco leaf grade recognition based on convolutional neural network, JIAO Fang-yuan, SHEN Jin-yuan, and HAO Tong-meng
Analysis and comprehensive evaluation of amino acid composition of Coreopsis tinctoria from different habitats, LU Qing-yao, ZHOU Min, ZHOU Hui-ling, and JIAO Shi-rong
Analysis of characteristics and energy consumption of microwave drying of pork, CHEN Peng-fei, LING Jing, YUAN Xiao-hong, HU Tian-tian, and WAN Jiang-hua
Analysis of essential oil from different parts of Pelargoniumodor at is sim um and its application in cigarette, YIN Hong-fei, CHEN Jian-zhong, LI Yao-guang, LIU Sui-jun, ZHAO Wan-ying, CHEN Meng-qi, YUAN Yao-hong, LI Hua i-qi, SU Tong-fu, and JING Yan-qiu
Analysis of flavor compounds in the process of stewed pork at key stages, YAO Min, XIE Guo-fang, YANG Rong, ZHOU Di, LONG Qing-meng, and ZHANG Chun-jiang
Analysis of kombucha microflora and the isolation and identification of dominant bacteria, XU Su-yun, LI Jia-jia, FANG Wei, WANG Yan-ping, and GENG Wei-tao
Analysis of pesticide residues and heavy metal pollution in leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, and Zhang Jihong
Analysis of protein extraction and antioxidant activity of enzymatic hydrolysates from scallop processing by-products, GUO Yu, WEN Shi-yu, NI Ce, OU Xiao-hui, QU Ting-min, WU Ying, HE Shu-wen, LI Hong-hui, CUI Bo, CHENG Yun-hui, and WEN Li
Analysis of rice grain breakage characteristics based on discrete element EDEM, LIU Cheng, WANG Wang-ping, and SONG Shao-yun
Analysis of volatile components in different parts of lavender based on HS-SPME-GC-MS, CHEN Guo-tong, LU Yun, MA Ping-ping, FAN Rui, YANG Zhong, and CAO Xu
Analysis of volatile components of fermented and soaked bayberry wine, LU Jin-hua, XIE Ding, and XIAN Ling-zhi
Analysis on the difference of metabolites of naked oats from different produced areas, DAI An-na, ZHANG Li-yuan, MIN Guang-liu, and YU Run-zhong
An anti-counterfeit models of cigarette packaging paper based on same color ink by FTIR, LI Hai-yan, CAI Jie-yun, LI Dan, MA Hui-yu, and XIAO Yan
An automatic recognition method for food foreign matter based on improved convolutional Neural network, DENG A-qin and Hu Ping-xia
A new tea roasting machine with carbon-based coating as heating source, QIN Can-ke, CHEN Xing-man, ZHANG Jin-yao, WU Shen-jiang, and LI Dang-juan
An improved automatic detection model for egg defection based on YOLOv5, YAO Xue-feng and LI Chao
Antioxidant activity and qualitative analysis of wheat bran polyphenols purified using HPD 600 macroporous resin, TIAN Fu-lin, HUANG Wen-jing, ZHANG Chi, SHEN Wang-yang, and WU Fan
Antioxidant activity of exo-polysaccharide from Rhodotorula mucilaginosa CM-1 and its protective mechanism against drug-induced liver injury, LI Mei-lin, MA Wen-jin, WANG Bo, ZHOU Yan-bing, ZHANG Yong-xian, YU Chang-qing, and PENG Tao
Antioxidant and stability of polysaccharides from purple sweet potato by fractional alcohol precipitation, LIN Jun, LI Gao-yang, HUANG Fan, XIE Qiu-tao, and YUAN Hong-yan
Antioxidant and α-amylase inhibitory activities and starch hydrolysis kinetics of kidney bean by simulating digestion in vitro, SHI Juan, BAO Hong-hui, ZHANG Pei, ZHANG Ti-pei, and ZHOU Rui
Anti oxidant capacity and immuno enhancing act ivity ofLycium bar barum protoplasm, YANG Lu, ZHAO Ran, WU Zhen-huai, YUJi an-qiang, and YAANG Jia-mei
Antioxidant properties of polysaccharides from platycodon grandiflorum and its hypoglycemic effect on type 2 diabetic rats, ZHAO Kai-di, WANG Qiu-dan, and LIN Chang-qing
Application and risk analysis of food machinery lubricants in China, GUO Jia and LIN Hong
Application of enzyme and enzyme technology in deep processing of tea, FEI Fan, Liu Chang-wei, Niu Li, and Liu Zhong-hua
Application of information visualization technology in tea packaging design, XIE Qi and QIN Yu-yang
Application of story elements in children's food packaging design based on cognitive psychology, Tang Hua
Approved situation and problems of the Spirulina health foods, FU Yu, JIANG Yu, WANG Jin-bo, ZHANG Bo-jin, SONG Chen, and SUN Ming-xia
Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus, HUANG Jing, IANG Li-ting, CHEN Cheng, GUO Rui-jun, HUANG Wei-ning, ZENG Yong-qing, LI Ning, GAO Tie-cheng, and ZHOU Li-yuan
Automatic classification of banana ripeness based on deep learning, WANG Ling-min and JIANG Yu
Automatic gluing device for food equipment pipeline and the optimization of its extrusion flow channel structure, YANG Jin-shan, TANG Xiao-hua, YANG Si-ping, and LIU Xin
Auxiliary hypoglycemic effect of compound nutritional powder on STZ rats, SHENG Qing-hai, LIU Cheng, PAN Li-na, WANG Jia-qi, and JIA Yan-ju
Beef quality recognition based on classification feature extraction and deep learning, WANG Xin-long and LI Xiang
Beer filling precision control technology based on fuzzy neural network, LIU Wei
Changes of physicochemical properties of rice glutelin fibril aggregates during storage, HUANG Hui, WANG Chuan-yang, LI Shi-chao, YU Jian, WANG Fa-xiang, LIU Yong-le, and LI Xiang-hong
Characterization, rheological study and antioxidant activities of polysaccharide from Azolla, YAO Yue-hua, TANG Ning, YING Xi-rui, YING Chao-yang, and CHENG Yong-qiang
Cigarette stem identification and location method based on improved YOLOv3 network, LIU Xin-yu, HAO Tong-meng, ZHANG Hong-tao, and LU Xin-yan
Classification of peanut quality based on coordinated attention, WANG Chun-long, JIANG Zhong-ming, and BAO An-hong
Cloning, expression and catalytic function analysis of chitinase from Streptomyces diastaticus, LI Qin, WANG Li-mei, and QI Bin
Collaborative path planning of food picking robot based on discrete multi-objective cuckoo algorithm, LIU Jian, HU Zhu-bing, and ZHAO Xue-chao
Comparative analysis of gel quality of Chinese herring surimi and common surimi, CHEN Hui, HUANG Jian-lian, ZHOU Wen-guo, and CHEN Jiang-ping
Comparative analysis of nutrients in fruiting bodies between wild and cultivated Morchella in different cultivation models, ZHAO Rui-hua, HE Xiao-long, GAO Xiao-peng, and WANG Fei
Comparative study of processed Polygonatum cyrtonema and its compatibility affecting on material and energy metabolism in CUMS depressed model mice, WEI Ting, HE Xian-yuan, ZHU Xiao-hong, WANG Zhong-qiang, FAN Jing-xian, YU Lu-rong, and LI Xin-ran
Comparative study on protein and frying characteristics of three surimi, HE Li, LI Xi-mao, HU Bing-yue, XIE Dong-fei, HU Xiu-ting, and LUO Shun-jing
Comparison of active components and antioxidant activity of non-medicinal parts of Polygonatum cyrtonema, WANG Tian-mei, WANG Hua-lei, LI Dan-dan, CHEN Song-shu, and PAN Ke-qin
Comparison of two physical presenation methods for fresh cut Yam, QIAN Jing, MAN Jie, WEI Qiang, and LIN Qiong
Construction and application of a comprehensive evaluation index system for food safety, ZHOU Yuan, XUE Rui-nan, WEI Ying, and LI Ming-qi
Construction of embedded governance model of food safety risk in China, CAI Shi-qin
Construction of evaluation model of volatile flavor intensity of cyclic stewed beef based on principal component analysis, MENG Xiang-ren, GAO Zi-wu, WANG Heng-peng, TU Ming-liang, WU Dan-xuan, GAO Su-min, and LIU Zong-zhen
Content of biogenic amines from Hunan bacon and its quality analysis, HU Peng, ZHOU Huang-hui, CHEN Guang-jing, and LI An-ping
Correlation analysis of taste intensity of tea flavor attribute reference based on electronic tongue and artificial senses, LIU Zhong-ying, RAN Qian-song, ZHANG Tuo, ZHENG Wen-jia, and PAN Ke
Countermeasures for hotel catering safety management under the normalization of epidemic prevention and control, Chen Guo, Zhang Li, and Zhang Lan-jun
Degradation of organic pollutants using a photo-enzymatic cascade process, YU Xiao-min, PAN Dai-qing, LONG Qing-yun, and CHEN Xiao-yang
Design and experiment of coconut meat digge, ZENG Wen-zhang, FAN Jun-qing, and ZHANG Bao-zhen
Design and experiment of key components for longan core removal, QING Yan-mei and LI Chang-you
Design and implementation of self-adaptive head cutting machine for catfish, LI Chen-yang, SHAN Hui-yong, ZHANG Cheng-hao, TIAN Yun-chen, and WEI Yong
Design and implementation of small color recognition system for beverage bottle caps, DENG San-xing, SUN Sai-wei, YANG Meng-meng, ZHANG Kai, and LI Shuai
Design and test of combined rubber seed shelling machine, ZHAO Le-ran and WANG Tao
Design and test of head and tail orientation device for crayfish, FU Run-ze, WANG Ai-ming, CHEN Hong-xing, PAN Feng-tao, and PAN Hai-yan
Design and test of reshaping device for side sealing of cigarette packet of YB517 out-of-box transparent paper packaging machine, ZHANG Cheng-peng, LI Feng, and ZHANG Jia-yi
Design of on-line nondestructive rapid detection system for tilapia descaling rate based on machine vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, and Wang Huihui
Design of thermal defect detection system for food storage room based on robotic arm, MA Zhi-yan, LI Ao-xiang, DUAN Yu-fei, and LI Jiang-hua
Detection device for microfluidic molds airborne in food (beverage) processing workshop, ZHAO Zhong-ying, XU Pei-feng, and YAN Fang
Detection of defective shrimp and optimization for key parameters in multi-channel automatic elimination system, ZENG Ling-xiao, LIU Zi-hao, YAN Zhi-peng, ZHAO Kun, and LIU Hao
Determination and correlation analysis of tobacco non-volatile organic acids and pH, PIAO Yong-ge, ZHANG Jia-bao, CUI Cheng-zhe, LIU You-jie, LI He-lin, LI Rui-li, and ZHANG Jun-song
Determination and principal component analysis of 8 kinds of bioactive substances in different flaxseed vareties, SUN Qiang, WANG Li-yan, JING Rui-yong, and GUO Yong-cia
Determination furfurals in tea products by QuEChERs-Isotope IS-GC-MS/MS, LIU Can-di, CHEN Bo, YIN Fang-ping, and ZENG Hui
Determination of 16 kinds of polycyclic aromatic hydrocarbons in spicy strip by QuEChERS gas chromatography-triple quadrupole mass, LI Sha, ZENG Xi-wen, SHEN Rui, LI Yi-wei, and TAN Zhen
Determination of 4 categories of flavor substances in liquor by gas chromatography mass spectrometry, XU Zhi-fei, WU Yu-kang, JIANG Yu-hong, and ZHOU Run
Determination of anilazine in rape and rapeseed by LC-MS/MS, DOU Yin-hua
Determination of bongkrekic acid in Auricularia auricular combined QuEChERS with UHPLC-MS/MS, HUANG Yong-qiao, MA Kai, WU Xin-wen, GAO Liang, JIAN Yin-chi, LU Yao, and YANG Chang-biao
Determination of duck meat adulteration ratio in pork stuffing, FEI Ying-min, PAN Lei, NI Xue, and ZHANG Gen-sheng
Determination of four kinds of illegally-added artificial sweeteners in syrups by high performance liquid chromatography, Zhong Fei-fei, Lei De-qing, Zhou Jin-sha, Liu Bo, and Wang Zi-qing
Determination of iodine in milk powder by combing microwave digestion with inductively coupled plasma mass spectrometry, ZHU Jia-jun, LI Liang, HE Shuang, and CHEN Jing-zhou
Determination of nickel in soy milk powder by ultra-wave digestion-inductively coupled plasma mass spectrometry, XUE Min-min, LIU Fang-fang, ZHANG Fan, TANG Ji-wang, YUAN Lie-jiang, WU Hai-zhi, ZHU Li, and GUO Xing-xin
Determination of nine mineral elements in infant formula milk powder by rapid wet digestion-inductively coupled plasma optical emission spectrosmetry, CHEN Hui, GUO Xing-xin, PENG Jia-li, TAO Li-ping, and WU Hai-zi
Determination of pantothenic acid in infant milk powder by microbiological method, HE Yan, ZHONG Fei-fei, WANG Xiao-qing, XU Wen-yang, and YANG Tao
Determination of seven kinds of saponins in Panax japonicus C. A. Mey from different regions by chemometric evaluation, ZHANG Si-min, ZHANG Ye, WU Hong-nian, LIU Long-ji, SHEN Pei-yao, YAN Jian-ye, and YANG Lei
Determination of soybean and wheat allergens in food by dual real-time fluorescence PCR, JIN Ping, DING Hong-liu, ZHANG Min, and JIN Xiao-hong
Determination of the residues of 15 kinds of benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry, ZHANG Qiu-yun, YANG Hong-sheng, TAN Xiu-hui, ZHU Xiao-hua, CHEN Feng-wei, and CHEN Hui-min
Determination of three methylimidazole compounds in food flavors by solid phase extraction coupled with ultra-performance liquid chromatography-mass spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, and Xu Wenyang
Development experience of Italian nutrinform battery labeling and enlightenments, HUANG Ze-ying and HUANG Jia-zhang
Development of rapid detection technique for potassium content in cigarette paper, CHEN Peng-fei, WANG Si-lu, YU Sai-bo, PENG Xing, HUANG Jia-ying, XIAO Yang, XIAO Zhong-liang, and CAO Zhong
Development of single-piece ham package defect recognition and sorting system based on parallel robot, Wang Yinming and Zhang Dan
Differential analysis of volatile substances in fresh Gastrodia elata from different varieties and origin, SUN Hai-yan, HAO Dan-qing, LI Xin-sheng, and JIN Wen-gang
Digital innovation in the supply chain of the beer industry in the post-epidemic period, Zhang Yuan-ji
Discrete element parameter calibration of edible rose petals based on virtual stacking test, GOU Fu-qiang, YIN Zhi-hong, NIU Xian-wei, and YAN Yue-bo
Discrimination of cigarette based on near-infrared spectroscopy technology and firefly algorithm optimized support vector machine parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, and Qiu Chang-gui
Drying characteristics of Chaenomeles sinensis with vacuum pulsed drying technology based on BP neural network mode, JU Hao-yu, ZHAO Shi-hao, ZHAO Hai-yan, ZHANG Wei-peng, and XIAO Hong-wei
Drying efficient improvements with step-down relative humidity and multi-field coupling model construction during hot air drying of yam slices, ZHANG Wei-peng, HAN Meng-yue, JU Hao-yu, XIAO Hong-wei, and FAN Xiao-zhi
Dynamic changes of volatile flavor components and their precursors during low temperature cooking of beef, CUI Wei, MENG Xiang-ren, GAO Zi-wu, and MA Yin-rui
Dynamic changes of volatile organic compounds in giant salamander liver during the deodorization with tea water extract, LIU Jun-xia, ZHAO Ping, WAN Xiao-hui, BIE Ling-ling, and JIN Wen-gang
Dynamic target grasping control method of food sorting robot based on improved particle swarm optimization, WANG Min, JIANG Jin-wei, and CAO Yan-tao
Dynamic target grasping method of food production line based on Delta robot, BI Xian-dong, WANG Zhen, and LI Chao-long
Effect and mechanism of Rosa roxburgh ii polysaccharide on improvinginsulin resistance in obese rats, ZHANG Shuai-jun, TANG Yue-mei, NIU Ying-peng, and ZHANG Jin
Effect of 1-MCP combined with low temperature storage on flavor, texture and physiology of honey peach, ZHOU Hui-juan, YE Zheng-wen, ZHANG Xia-nan, SU Ming-shen, DU Ji-hong, LI Xiong-wei, ZHANG Ming-hao, WANG Bing-xian, and YANG Yun
Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation, YANG Zhi-long, DENG Jia-wei, YU You-gui, CHEN Xue-peng, XIONG Xiang, and WAN Yong
Effect of arrowhead starch on the quality of fresh noodles, LU Ting-ting, JI De-rong, LUO Yan-chen, DUAN Li-li, and ZHENG Jing
Effect of chitosan on the waterless preservation of Urechis unicinctus, LI Zhong-kun, LI Zi-xuan, LIU Chen-hao, and LIU Chun-e
Effect of compound preservatives on Orah fruits storage quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, and LU Lilan
Effect of compound thickener on the quality of red jujube and aloe low-sugar jam, LIN Zhi-rong
Effect of egg white powder on frying characteristics of surimi and its mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, and Luo Shunjing
Effect of ethephon ripening and peeling on quality of fresh walnut during freezing storage, WU Xiao-hua, CHEN Bai, LI Ming-ze, ZHANG Rui, and FENG Ji-hu
Effect of extrusion treatment on the functional properties and structure of pea protein, ZHANG Bai-ru, WANG Bin, WANG Kun, DONG Yu-qing, and CUI Bo
Effect of GMS and cooling temperature on the characteristics of the beef tallow-hot pot seasoning, YE Dan, WANG Chuan-ming, LI Jia, LIU Peng, and HE Gao-jie
Effect of irradiation on active components of Rhodiola rosea extracts and their hypoglycemic ability, QU Meng, CHANG Yan-qiu, QI Xin, and CUI Cheng-bi
Effect of malolactic fermentation on volatile compounds of Rosa roxburghii Tratt wine, GUO Zhi-jun, YANG Lei, LUO Hong-xia, ZHOU Mo-mei, and FANG Yu-lin
Effect of marinated process on the quality and flavor of Hunan flavor marinated beef, YU Kun, ZHAO Liang-zhong, YIN Shi-xian, LIU Bin-bin, and SHU Min
Effect of microbial nitrosation inhibitors on the formation of flavor substances in air-dried sausage, Chen Yuan-yuan, Ma Kai-hua, Zhang Yu-ting, Zheng Xiang-fei, Zhang Xin-yu, and MA Li-zhen
Effect of solvent on solubility and anti coalescence stability of CBD broad spectrum oil, MA Yong-qiang, TANG Ke-xin, WANG Xin, LUO Yu, and PENG Yu
Effect of spray drying on the functional properties of egg yolk powder, ANG Yuan, DUAN Xu, CAO Wei-wei, REN Guang-yue, WANG Zhe, and LI Lin-lin
Effect of sulfate modificate on the structure and antioxidant activity of jujube polysaccharide, GONG Xiao-pei, ZHANG Jian, GUO Xiao-bin, MAO Xiao-ying, and ZHANG Lian-fu
Effect of thawing methods on water retention and quality of ship-borne ultra-low-temperature squid muscle, WANG Jin, GAO Xue-hui, CHEN Yun-yun, YU Hai-xia, GAO Fei, and ZHANG Xiao-jun
Effect of the amount of palm oil on dough quality, MA Qi-yu, LIU Zhong-yi, FU Man, LIU Wen-xing, and LI Xi-yu
Effect of the electric field treatment on the pullulanase-catalyzed hydrolysis of waxy rice starch, Chen Cai-wen, Tian Jia-ning, Yu Kun-zheng, and Li Dan-dan
Effect of tobacco moisture content on releases of main components in heated cigarette aerosol, ZHANG Hu, DUAN Yuan-xing, ZHAO Yang, LI Shi-wei, and YANG Liu
Effects of 1-MCP combined with low temperature storage on postharvest physiology and quality of Zaoshengxinshui pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, and Zhou Huijuan
Effects of breathing tumbling on volatile substances of Chinese soy-sauced beef, LIU Dan-dan, ZHAO Pei, CHEN Jin-yu, ZHAO Wen-ying, LIU Zhong-min, and WU Zi-jian
Effects of coconut powder on thermomechanical rheology properties of wheat flour, LI Ming, SHENG Zheng, LI Ze-jun, and ZHANG Hai-hua
Effects of composite probiotics on the intestinal function in mice, WANG Jia-qi, KANG Wen-li, WU Zhong-kun, TANG Rong-xue, PENG Can, DAI Zhi-yong, DONG Ling, and PAN Li-na
Effects of dehydration methods on the volatile components of lemon slices with GC-IMS, JIANG Bing
Effects of dehydration methods on the volatile components of lemon slices with GC-IMS, DING Sheng-hua, ZHANG Da-li, LUO Yao-hua, LI Xiang, and FU Fu-hua
Effects of different concentrations of free SO2 and dissolved oxygen on wine color and anthocyanins content, PENG Xin, YANG Xing-yuan, ASAT Ahtam, YANG Fan, LI Ze-han, and LI Han-lun
Effects of different concentrations of ozone fumigation on the storage quality of Agaricus bisporus, Liu Chen-xia, Qiao Yong-jin, Tian Shan-shan, Yao Lian-mou, and Ding Wen-feng
Effects of different conditioning parameters on aroma components of tobacco leaves, LI Jing-xin, HE Li, SUN Mi, ZOU En-kai, LI Chun-guang, ZHAN Xiao-lin, CHEN Dong, LUO Hai-tao, JING Yan-qiu, and REN Zhou-ying
Effects of different drying methods on the reconstituability of kudzu powder-fatty acid complexes, ZHANG Zhi-lin, ZHANG Xuan, XU Yuan-rui, LUO Shun-jing, and LIU Cheng-mei
Effects of different drying methods on volatile substances of taro slices, YANG Yu, LIANG Duan, SONG Pei, WANG Xue-qing, DONG Zhong, SUN Xue, and LIU Yun-hong
Effects of different particle sizes of finger millet on the quality, antioxidant ability and in vitro digestibility of wheat bread, XIAO Pan-fei, XIE Hua, TAO Xiao-han, LUO Yi-ni, TANG Yu-hua, and LI Chi-ling
Effects of different reheating treatments on the quality of frozen cooked Eriocheir sisensis, SUN Ying-ying, GAO De-mei, XU Yan-shun, and XIA Wen-shui
Effects of different storage conditions on the quality of sweet potato leaf pickles, LIU Xi-ming, HE Jia, and RUI Peng
Effects of different types of polysaccharides on the properties of edible film of collagen from loach (Misgurnus anguillicaudatus) skin, SUN Peng-peng, WANG Wei, LIU Ying, XU Yang, and REN Yuan-yuan
Effects of drying and freezing on volatile components of Zingiber mioga(Thunb.) Rosc., ZHANG Si-jie, LUO Feng-lian, DENG Miao, REN Shu-rui, and QING Zhi-xing
Effects of drying methods on the quality and microstructure of Armillaria luteo-virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, and Gasongchenglin
Effects of drying methods on the quality of preserved yellow peach, LIU Gui-ge, ZHONG Yao-guang, QIAO Yong-jin, CHEN Bing-jie, WANG Xiao, and ZHANG Yi
Effects of extraction methods on the quality of elderberry seed oil, XUE Qing, ZHAO Hong-jin, DAI Long, ZHAO Wen-xin, WANG Jun, ZHU Xin-liang, GAO Peng, and ZHANG Hong-meng
Effects of fatty acid chain length on structure and physicochemical properties of high amylose corn starch-lipid complexes, JIANG Jia-ni, XIANG Gui-yuan, DENG Jia-yi, HAN Wen-fang, ZHOU Meng-zhou, JIANG Zhi-rong, XIAO Hua-xi, LIN Qin-lu, LI Bo, and LI Jiang-tao
Effects of flow field distribution on freezing characteristics of mashed potatoes, LI Yao, WAN Jin-qing, WANG You-jun, SUN Xiao-lin, and TONG Nian
Effects of glycerol application ratio on the distribution of moisture, nicotine and glycerol in heated cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, and Zhu Huaiyuan
Effects of Guava leaf extract on the quality and antioxidant capacity of sugar free bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, and Xu Jialu
Effects of heat pump drying temperature on drying characteristics and quality of persimmon slices, TANG Xiao-xian, ZHENG Jing, REN Ai-qing, DUAN Zhen-hua, WEI Zhen-zhen, QIN Yan-ting, and FU Hai-ping
Effects of high-oxygen modified atmosphere packaging of the quality of fresh-cut Aralia elata, Liu Huan, Zhao Han-yu, Ye Lu-lu, and Dong Yan-jiao
Effects of hydration temperature, geldosage and potassium chloride dosage on the viscosity of kappa-carrageenan solution, LUO Chang-rong, ZHANG Qian, ZHOU Jin-jie, ZHOU Wei, and YIN Qian-qian
Effects of irradiation on physico-chemical property of Chinese soy-sauced beef, ZHAO Wen-ying, LIU Dan-dan, JIN Jian-qiao, XU Tao, and WU Zi-jian
Effects of lactic acid bacteria ferment ated pollenson the inhibition of a-glucosidase, LUO Yue-peng, YANG Yuan-fan, YU Yang-jun, HE Jun-zhu, and WU Ling
Effects of lotus leaf powder on physicochemical properties of flour and crisp biscuits, WANG Feng-lei
Effects of microwave aging on the content of phenols,organic acids and esters in black rice wine, TANG Lin-yue, YUAN Jiang-feng, LAI Yu-ting, GONG Ming-gui, and SUN Jian-rui
Effects of NaCl stress and CaCl2 supplemental on phenolic accumulation and antioxidant activity in common vetch sprouts, ZHAO Qi-yan, TANG Ning, ZHAO De-chen, ZHANG Bo-ya, and CHENG Yong-qiang
Effects of natural compound preservative and its vacuum synergy on the shelf life of pre-conditioned pork filling stuffing, LIU Ping-yun, WANG Jun-ru, DING Yi-dan, and ZHANG Gen-sheng
Effects of O2/CO2 active modified atmosphere packaging on storage quality and microstructure of postharvest truffles, JIANG Fang-guo, HU Hai-yang, GONG Xiao-yuan, LIU Jie, and LI Xiang
Effects of purple yam powder on the quality and antioxidant activity of steamed bread, SHI Yu-ru, ZHENG Zong-ping, GUO Feng-xian, CHEN Yang, and LI Jin-gui
Effects of raw material composition on the quality of fish-chicken dual protein vermicelli, REN Yang-ying, AN Yue-qi, DANG Mei-qi, YANG Mei, XU Guo-dong, and XIONG Shan-bai
Effects of silver carp drying process on quality and content of advanced glycation end products, LUAN Ao-nan, WANG Chuan-yang, KEVIN Li, YU Jian, WANG Fa-xiang, LIU Yong-le, LI Xiang-hong, and LI Yan
Effects of simultaneous combination of steam and microwave cooking on the quality of pork ribs, YAO Qing, CHEN Yan-ping, SUN Ying-ying, FANG Kun, CAO Ya-qun, and XU Yan-shun
Effects of slightly acidic electrolytic water on blueberry sterilization process and storage quality, Huang Liping, Jin Xueyuan, Li Yong, and Xue Jing
Effects of soaking temperature on rice regenerationcharacteristics and edible quality, LIU Wei, ZHOU Xiao-yan, SHAW en-xuan, ZHAO Zhao, and WANG Qiu-yu
Effects of soybean protein isolate and carrageenan on gel properties of myofibrillar protein from loach, SUN Peng-peng, WANG Wei, LI Ruo-tong, ZHU Hong, and REN Yuan-yuan
Effects of superfine adzuki bean flour on physicochemical properties of flour and development of fresh and wet noodles, YANG Yong-hong
Effects of superfine chestnut powder on sponge cake quality, HU Xin-yu, MING Jian, WANG Shu, XUE Ai-lian, KOU Fu-bing, and ZENG Kai-fang
Effects of the dark blue pigment from Vaccinium bracteatum Thunb leaves on the physicochemical properties of rice protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, and Wang Li
Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour, Liu Ying, Xu Chen-ran, Zhang Chu-jia, Zhang Na, and Dou Bo-xin
Effects of typical hot processing on the quality of chestnut, ZHOU Kui, LI Ming-juan, ZHANG Ya-yuan, and ZHOU Qing
Effects of yam powder on the quality of xylitol chiffon cake, ZHANG Min-hua, ZHENG Zong-ping, CHEN Hong-bin, WANG Bao-bei, MA Li-na, and LI Jin-gui
EfficientNet edible fungus image recognition based on improved weight decay, YAO Zhi-xin, ZHANG Tai-hong, and ZHAO Yun-jie
Egg crack image detection method based on improved grasshopper optimization algorithm and canny operator, TU Wei-hu, CAI Ling-xia, and LI Xue-jun
Energy consumption path planning of food robot based on improved whale algorithm and neural network, HUANG Chong-fu, CHANG Yu, and LIU Li-chao
Enzymatic preparation and activity study of rice bran protein-derived ACE inhibitory peptides, ZHANG Ling-yu, MIAO Jian-yin, CAO Yu, DAI Wei-jie, LIU Guo, LI Zhen-wei, and CAO Yong
Evaluation of apple inner quality based on improved deep belief network, HU Chun-yan and YU Lai-hang
Evaluation of the influence of pretreatment methods on the quality characteristics of okra hot-air drying based on the coefficient of variation method, QU Zhan-ping, ZHANG Xiao-yan, SONG Shu-ya, ZHANG Jing-lin, and LIU De-yang
Evaluation of uncertainty in determination of five kinds of carbamate pesticide residues in apple by liquid chromatography-post-column derivatization, YU Xing, CHANG Wei, WANG Yong-lin, and YAO Zeng
Evaluation of uncertainty in the determination of acid scarlet GR in orange juice by high performance liquid chromatography, YUAN Yuan, ZENG Hui, XIAO Yan, YANG Li-xia, CUI Xiao-jiao, YANG Yun, and WU Hou-lu
Evaluation on uncertainty of advantame in syrups determined by high performance liquid chromatography, LEI De-qing, ZHONG Fei-fei, ZHOU Jin-sha, LIU Bo, WANG Zi-qian, and ZHOU Ya-min
Exploration of multi scene task scheduling and simulation experiment platform for materials transportation robots system, WENG Xun, ZHANG Jing-tian, and HU Xiao
Explore the inhibitory effect of Perilla crude extract on metabolic syndrome-related enzymes based on molecular docking, YU Yu-ting, ZHANG Yanl, ZHANG Ying, LI Na-na, CHENG Yan, ZHENG Meng-di, YAN Ping, and CHAI Xi-yan
Expression method of hand-painted illustration in food packaging design, LIU Da-lin and ZHAO Li-na
Expression of folk culture elements in the packaging design of local characteristic food, ZUO Wen
Extraction of Carum carvi L.essential oil by supercritical carbon dioxide and its composition analysis, PANG Min and CUI Xiu-ming
Extraction of mulberry polysaccharide by ultrasonic cell crusher-assisting and its antioxidant activity analysis, ZHANG Qiu-hong
Extraction process, structural characteristics and biological activity of Mesona chinensis polysaccharide, DONG Wei, MA Sheng-jian, GUO Jun-xian, LUO Hao, and TAO Mei-hua
Flavor analysis of passion beer based on GC-IMS technology, GONG Xiao, CHEN Ting-hui, HU Xiao-jun, FAN Wei-wei, LI Ya-jun, and ZHAO Xin-qiang
Flow field simulation and structure optimization of a new type of vermicelli drying room, AN Zhao-yuan and SHI Zhan-qun
Food sorting Delta robot positioning and grasping technology based on binocular vision, MI Xi-feng, SHANG Zhan-lei, FAN Yuan-yuan, and MENG Xiao-chuan
Front fracture characteristics and crack propagation of brown rice, ZHANG Tao, LI Xiu-yin, LIAO Min, and ZHENG Rui-kai
Functional components of citrus peel and its processing and application status, TANG Qing-miao and WANG Lu-feng
Gas mixing system of modified atmosphere packaging based on ideal gas law and Daltonʼs law of partial pressure, ZHANG Han-nan, KANG Ning-bo, HE Jian-guo, LIU Gui-shan, CHEN Shou-tao, SUN You-rui, and CHEN Ya-peng
High-throughput detection of copper ions in water by polypeptide probe HWEHH, XU Di-ya, ZHANG Hai-man, ZHANG Xin, ZHANG Ya-dan, WANG Fang, and ZHANG Lin
Hot-air drying characteristics and mathematical model of cantaloupe slices, ZHANG Xue bo, LIU xi Xian, ZOU San quan, and ZHAO Zhen chao
HS-GC-IMS analysis and fingerprint study of volatile organic compounds infive species medicinal and edible Chrysanthemum mori folium Ramat., DINGY un-long; WANG Hao-dong(1,2); TANG Guo-wei; and TIAN Xing
HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components, TAN Yan-li, WU Yong, LIU Pin, TAN Xiao, MA Cheng-jin, CHEN Wan-fu, and YU Ji
Identification of cut tobacco components based on AdaBoost ensemble learning, WANG Xiao-ming, WEI Jia-xin, MA Fei, WANG Yi-bin, XU Wen-wu, JIN Ya-wei, and LI Qi
Identification of psoraleae fructus illegally added in mixed wine and mixed tea based on high resolution mass spectrometry library and diagnostic ratio of characteristic, GAO Fang, WU Wan-qin, WANG Bin, LIU Guo-jiao, and JIANG Feng
Improvement of cigarette package steering mechanism of YB25 soft packer, HE Ren, TIAN Sen, TIAN Jing, ZHANG Ning, and HE Sheng-yue
Influence of different screw configurations on the flow field of intermeshing co-rotating twin-screw extruder, ZHANG Xue-chen, ZHANG Li-mei, HUANG Zhi-gang, Zhong-yao, and LI He
Influences of clarification technology on clarification effect and quality of the fermented wine with Lycopus lucidus Turcz, HUANG Xiao-lan, HE Xu-feng, ZHOU Xiang-de, WU Rong, XIONG Shuang, and YANG Qin
Inhibitory effect of sea cucumber coelomic fluid extracts on white shrimp autolysis, NIE Bin, LI Ao-ting, CUI Xiao-fan, DU Yi-nan, YAN Jia-nan, and WU Hai-tao
Intelligent sorting equipment and system design of seafood, JIN Zong-yi, TAO Xue-heng, JIN Yan, FENG Yi-ran, WANG Hui-hui, and ZHANG Xu
Interactions between food polyphenols and proteins and their effects on protein characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, and Chen Yonghao
International experience and enlightenment of operation management of whole grain food labeling: Evidence from whole grain stamp, Huang Ze-ying and HUANG Bei-xun
Isolation and identification of endophytic bacteria from fresh Gastrodia elata and preliminary study on its functional activity, SUN Hai-yan, LIU Xiao, PEI Jin-jin, HAO Dan-qing, and WANG Er-nan
Isolation and identification of pathogenic fungi from postharvest blueberry in Sichuan province and the inhibition effect on them by using essential oil, LIU Chun-yan, DING Jie, DENG Shang-gui, QIN Wen, and LIU Yan
Legal regulation of food safety information sharing in online direct selling of edible agricultural products, Jiang Ding and Chen He-fang
Liquor blending control based on variable universe fuzzy-Smith modle, ZHOU Yong-shuai, TUO Xian-guo, HAN Qiang, and LIU Xin
Mass and heat transfer characteristics and quality optimization of microwave vacuum drying for wakame, ZHANG Qian, LI Shi-yu, LI Xiu-chen, MU Gang, DAI Yi-jun, and ZHANG Guo-chen
Melon weak microwave-assisted hot air drying characteristics and mathematical model, ZHANG Jian-chao, BAI Yu-jia, FENG Zuo-shan, ZHENG Li-ping, and DILINUR Jakefu
Microscopic experimental study on the influence of different cooling rates on the structure of apple cells, ZHANG Zhe, WU Qiao-yan, CHEN Jia-nan, XU Yao, and JI Hong-wei
Microwave coupled hot-air drying control of celery stalks based on volatile compounds detection, Liu Xu and Song Chunfang
Mineral element discrimination of Selenium-enriched rice in Ningxia and its quality evaluation, YANG Xiao-chen
Monitoring system of Daqu fermentation humidity based on improved SSA optimization prediction model, LIAO Jun-jie, HU Guang-zhong, XIA Qiu, ZHU Wen-chang, and BIN Qiu-yue
Multi-objective structure optimization design of waist turntable of palletizing robot based on AHP-FEA weight distribution method, HE Ying, WANG Dan, GAO Han, MA Chao, and CHEN Ye
Nectarine quality analysis algorithm based on multi-spectral feature partition, WANG Jie
New model of functional food research and development: Flexible and precise nutrition intervention system, ZHOU Dan, ZHENG Jian-xian, and HUANG Shou-en
Nondestructive testing method of cigarette packaging sealing based on triangulation, XU Yong-min, BAI Peng-xiang, WU Zhu-feng, and LEI Dong
Numerical simulation of pitaya freeze-drying process based on fractal theory, ZHANG De-zheng, YU Ke-zhi, and ZHANG Tong
Numerical simulation study of optimal inlet conditions of rectifier nozzle type distributor, SUN Huan, LEI Zhuo-ya, TENG Xin-bo, and ZHU Jun-da
Nutrition components and active substance content and antioxidant and antibacterial activity of Acer tegmentosum maxim bark, GUO Yu-yuan, JIN Tie-yan, and ZHANG Zhi-yong
On line fast detection of defective rice flour based on machine learning algorithm, TAN Lu-min and FENG Xin-gang
Online visual detection method of defective Baoyu-flavor-slices based on mechanical vision, XIANG Yu-hang, ZHOU Cong-ling, and WANG Yong-qiang
Optimal extraction and fatty acid analysis of oil from Canavalia gladiata, HAN Xiao-cun
Optimization and antioxidant study of protein film prepared from corn germ pulp, ZHANG Jin-feng, WANG Yan-wen, FAN Heng-jun, and ZHANG Yu-ting
Optimization and application of Miqu prepared by Rhizopus oryzae from medium-high temperature Daqu, HUANG Ke-yi, DENG Jie, WEI Chun-hui, HUANG Zhi-guo, SHI Xuan-chao, and REN Zhi-qiang
Optimization and test study on parameters of helical axis based on EDEM solid-liquid separation device, Chang Jin-pan, Guo Lin, He Xiao-mei, Wang Jian-kun, and Fang Qi-ming
Optimization of Agaricus bisporus bread composite improver and its effect on bread quality, ZHANG Yu-meng, BAO Yu-ting, SUN Yue, LI Xue-ling, and LIANG Jin
Optimization of alcohol extraction process and in vitro lipid-lowering effects of Puerariae lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, and Yan Mingming
Optimization of calcium removal in the carapace of Chinese soft-shelled turtle and structural characteristics of its collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, and Song Wei
Optimization of carrot heat pump drying process by response surface methodology, PENG Yu-hang, WANG Guang-hong, SUN Fei-xue, and JIN Ting-xiang
Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS, YANG Qi-fu, XU Wen-si, HU Si-si, MA Jia-chen, HUANG Di, LIU Li-ping, HE Jiang, YANG Pin-hong, and ZHOU Shun-xiang
Optimization of extraction process and activity study of antimicrobial peptides from Pleurotus tuber-regium mycelium, ZHANG Shu-hui, LUO Lu, SUN Xue-yan, and MA Ai-min
Optimization of extraction process and antioxidant activity of flavonoids from Artemisia argyi, Wang Na, Zhang Hao-yu, Ning Can-can, Fan Yun-tao, Wang Lin-qing, and Yu Qiu-ying
Optimization of extraction process of polyphenols from olive leaves and its effect on oxidative stability of camellia seed oil, SHANG Fang-yuan, PAN Li, GU Ke-ren, and LI Xue-qin
Optimization of extraction technology of total flavonoids from rooibos and the antibacterial effect on Escherichia coli, WANG Zhen-wei and ZHENG Li-jing
Optimization of microwave assisted extraction of anthocyanins from blueberry and its thermokinetic analysis, ZHAI Sai-ya and YAO Hui--min
Optimization of microwave-assisted extraction of total flavonoids from leaves of Moringa oleifera Lam. by response surface methodology and its antibacterial and antioxidant activities, Yang Li-hua, Dong Xiao-qing, DONG Qi-lu, and Li Xiao-jiao
Optimization of preparation technology and antioxidant activity of enzymatic hydrolysates from corneum gigerii galli endothelium, ZHANG Hui-ying, YANG Wei-qiao, CHEN Yao, LI Pan, and DU Bing
Optimization of preparation technology of ovalbumin-peptide by complex enzyme and its antialcoholic effect, QI Xing-yu, YAN Xiao-juan, and ZHANG Hai-yue
Optimization of process parameters and antioxidant activity of purslane compound rice, QI Jia-hui, CHEN Shan-feng, YAN Yu-hong, HAN Feng, LIU Xin-hua, and LI Rui-hong
Optimization of puffing process of blueberry residue composite indica rice and its antioxidant activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, and Liang Jin
Optimization of purification process of lutein from Marigold by macroporous resin, WU Hong-yan, SHI Yan, LI Xiu-xin, and AN Qi
Optimization of recrystallization process of flavonoids from Guanxi pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, and Ni Hui
Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum, Li Xiao-jie, Guo Yi, Ma Qing, Wang Pu, and Xiao Ping
Optimization of the extraction process of citronella volatile oil and its antioxidant and antifungal activities, WANG Jia-li, ZHANG Xiao-nan, XIONG Ting-ting, NIU Ya-qian, ZHANG Ying-di, and XU Fu
Optimization of ultrasound-assisted extraction of isovitexin-glucopyranoside from ziziphi spinosae semen seeds, Gong Li, Liu Ying, Yang Ting-ting, Wang Qing, and Zhang Yan-qing
Optimization on extraction process of resveratrol by intermittent ultrasonic assisted enzymatic extraction from grape skin residue, ZHANG Qin, TIAN Zi-ming, and WANG Jin-zhu
Optimization on extraction technology of bacteriostatic extract from Indocalamus leaves and its bacteriostatic test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, and Yang Bing
Optimization on parameters of collecting and sorting device for discarded poultry eggshells and eggshell membranes, Yang Yue-bin, Chen Bo-chao, Wang Ming-jiu, Chi Yu-jie, and Chi Yuan
Optimization on processing technology of peppermint essential oil wet-capsule by ultrasonic-assisted ionic crosslinking, SUN Wei-wei, DUAN Li-ping, CAI Cao, CHEN Hao, CHEN Jian, MIAO Li-kun, and CHEN Sheng
Optimizations of extraction and separation process of saponins and in vitro antioxidant activity from the female gonad of Apostichopus japonicus, ZHONG Jing-shi, ZHANG Jian, LIU Fang, WANG Gong-ming, and WANG Yi-xin
Optimum parameters and application of buckwheat noodle composite preformed powder, ZHAO Min, YANG Bao-wei, HU Jian, and WANG Rong-lan
Optimum parameters and application of buckwheat noodle composite preformed powder, ZHAO Min, YANG Bao-wei, HU Jian, and WANG Rong-lan
Packaging design of intangible cultural heritage food based on the characteristics of traditional folk houses in east Fujian, Qiu Zu-zhou, Qian Hui, and Liu Yun
Path planning of food robot based on density peak clustering parallel sparrow search algorithm, HAO Jie and TANG Ye-jian
Path planning of food sorting robot based on improved chicken swarm optimization algorithm, LIU Fu and CHEN Hong-ming
Peanut kernel integrity detection based on deep learning convolution neural network, ZHANG Jun-feng and SHANG Zhan-lei
Performance comparison of cryogenic refrigeration system using LNG wasted cold and ammonia refrigeration, NING Jing-hong, WANG Run-xia, LIU Hua-yang, and JIA Yong-qin
Phase field simulation of the effect from electrostatic field on frozen food ice crystal growth, ZHEN Bing, SU Ge-yi, ZHANG Xue, and SUN Hui-lei
Phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat, CHEN Yue, ZHU Yong, and QIN Li-kang
Pork quality identification based on principal component analysis and improved support vector machine, ZHANG Bao-xia
Prediction of apple sugar content based on correlation of characteristic gray series in darkroom system, Ma Cheng-tong, Li Jun-wen, OUYANG Hao-yi, Tan Sui-yan, and Yang Chu-ping
Prediction of safe storage period and quality of fresh yellow peach based on correlation and time series analysis, ZHOU Hui-juan, GAO Xiao-feng, YE Zheng-wen, FENG Zi-yao, SU Ming-shen, DU Ji-hong, ZHANG Xia-nan, LI Xiong-wei, and ZHANG Ming-hao
Preliminary study of encapsulation to improve stability of ALDH of Wickerhamomyces anomalus, CHEN Geng, NI Yu-jun, ZHONG Min, XU Li-na, and GUO Wei-dan
Preparation and application of Maillard reaction flavors based on cigar tobacco leaf residues, XU Xiu-juan, WANG Ai-xia, HU Shao-dong, SHI Qing-zhao, YANG Chun-qiang, and MA Ji
Preparation and response surface optimization of cinnamaldehyde liposome by ethanol injection, CHANG Da-wei, YAN Jin, LEI Qi, WANG Hu-xuan, and WANG Huan
Preparation of carboxymethylated pumpkin polysaccharide and its antioxidant and hypoglycemic activities, LI Xue-hui, LUO Xin-yu, and WANG Ying
Preparation of matrix reference material for acetamiprid in cowpeas, LIU Yan, YIN Ke-ke, LI Bo, PANG Quan, and YANG Ya-qin
Preparation of pueraria hypotensive tea by fermentation and its hypertensive effect on spontaneously hypertensive rats, Liu Lu, Yuan Ya-hong, and Yue Tian-li
Preparation, selenium content and stability of antihypertensive peptides from selenium-enriched Moringa oleifera seed protein by enzymatic hydrolysis, CHEN Bing-bing, YANG Yi, LI Jia-yi, JIN Chang-yan, CHENG Bin-pei, DENG Yong-qi, LIN Bi-min, LIANG Dong, TANG De-jian, MENG Li, and MIAO Jian-yin
Primary structure characterization and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao, Li Nan, Zhang Xiangfei, and Yang Chunjie
Principles of food safety regulation transformation under the pursuit of co-governance, LIANG Jin-gang and QIN Guo-rong
Process optimization of polyunsaturated fatty acid oil microcapsule, GUI Zheng-jie, XIONG You-peng, HUANG Qi-dong, ZHOU Xu, and YANG Jie
Progress in food safety rapid analysis based on deoxyribozyme, ZENG Yu, CHEN Wei-ju, QUAN Ke, and LEI Yan-li
Progress in the analysis and detection of steroidal hormones in royal jelly, LI Zheng, YANG Jing, JIAO Li-li, LI Hui, and WU Wei
Protective effect of vine tea extract combined with cassia extract on chronic alcoholic liver injury in rats, ZHAN Li, TANG Quan-quan, ZHANG Zi-ying, SHI Yu, TENG Jian-zao, LIU Zi-long, LIU Zhong-hua, and ZHANG Sheng
Protective effects of the pea ACE inhibitory peptide on induced damage of EA.hy.926 cells, Zhang Shuo, Zheng Xiqun, Liu Xiaolan, and Wang Juntong
Protein changes of buffalo meat during low temperature storage, QIU Jing, QIN De-li, LIU Chun-you, SUN Ting-guang, and LUO Qi-yong
ptimization of technological conditions for preparing corncob reducing sugar by two-enzyme method, WANG Jing-xuan, LU Bu-shi, LI Xin-she, and WU Qiang
Purification processing of pigment from Boletus eduliswith macroporous resin and its antioxidant capacity, GUO Lei, ZI Lu-xi, CUI Qi, ZHOU Yu, QIU Hui-ting, and KAN Huan
Quality analysis of fatty acids and lecithin composition of 20 kinds of fresh walnut, YAN Meng-xi, LIU Jing-wei, XU Ke-peng, SONG Jie, and LI Zhong-jun
Quality comprehensive assessment and measurement amino acid content of 12 varieties of millet, SUN Qiang and GUO Yong-xia
Quality comprehensive assessment of different maize varieties based on aminoaicds content, SUN Qiang and GUO Yong-xia
Quality evaluation of 21 kinds of non-waxy proso millet based on principal component analysis, ZHAO Ning, XIE Fei, LIANG Ji-bao, FENG Bai-li, and DU Shuang-kui
Quality evaluation of different varieties of Yangzhou orchid dry based on sensory prole analysis, entropy weight method and grey interconnect degree analysis, XIE Cheng-cheng, CHEN Jia-min, and CAO Zhong-wen
Quality properties of mixture of the proso millet and rice, REN Jing, JIANG Wen-qian, ZHAO Ning, JI Xiao-hui, LI Meng-qing, and DU Shuang-kui
Rapid determination of 4 anti-diabetic medicines in health foods by high performance liquid chromatography-tandem mass spectrometry, Hai-tao, ZHANG Yu-meng, YONG Yan-hua, LI Peng, WANG Li-na, and SU Chun-min
Rapid determination of drug residues of four kinds of tetracyclines using DES-UPLC-MS/MS in aquatic products, LIU Zi-xiong, XIE Guo-dan, TAN Gui-liang, ZHENG Hong-tao, DONG Hai, and HUANG Jing-hui
Rapid determination of erythrosine in beverages by UPLC, XIE Sai
Rapid determination of matrine and oxymatrine in honey, JING Hui-hua, XIANG Jun, JIANG Deng-hui, FENG Yan-ying, WANG Yun-hao, and WANG Liang-liang
Rapid determination of the quality of frying oils using mid-infrared spectroscopy coupled with chemometrics methods, NING Hai-hua, ZHOU Qi-jia, DU Rui, MIAO Jun-jian, and LAI Ke-qiang
Real-time classification method for liquor hops based on deep learning, LIU Zhi-ping and CUI Ke-bin
Recent progress of Weissella, LIU Chang-lei, WEN Yu-ping, LI Guan-yang, and JIN Qing
Recent studies on the effect of ultrasonic treatment on food allergens, Shu Erlian, Niu Bing, and Chen Qin
Refining and quality analysis of fish oil from mandarin fish viscera byproducts, WU Yong-xiang, YONG Zhang, WANG Yin, WU Li-ping, and HU Chang-yu
Refining isoflavones from Puerariae flos and its in vitro lipid-lowering activity, WU Wei, LI Qun, SONG Di, and SUN Ming-zhe
Research and application of flexible feeding and discharging technology for storage tank, ZENG Wei-zhong, LI Qiang, LI Jun, ZOU Jin-peng, LIU Tian, LIU Chang, ZHANG Xing-quan, and LI Jia-xi
Research and application of glue device for ZJ17 cigarette machine, LIU Shi-ming, WANG Jian, ZHAO Ze-yu, JING Yu-hui, and SHI You-zhi
Research and development of fruit quality sorting machine, WANG Wen-chao, GE Feng-li, XU Wen-kai, ZHAO Lu-hai, and LI Juan
Research and enlightenment on quality and safety supervision system of agricultural food products in Bangladesh, LI Guan-si, CAO Xiao-gang, LI Ke, LI Zhi-yong, and WEI Shuang
Research on alcohol prediction model based on LSTM and IGA-BP, ZHANG Jian-hua, SHANG Jian-wei, WANG Chang, ZHAO Yan, LI Ke-xiang, and LI Xiang-li
Research on automatic orientation and grading of shrimp shelling device, FU Shi-wei, LIU Jian-hua, HUANG Dao-pei, and LIU Yu-liang
Research on extraction of total flavonoids from green tea with deep eutectic, NI Xue-hua and WANG Heng-peng
Research on fermentation process optimization, antioxidant and hypoglycemic activity of pigmented rice lactic acid beverage, LIU Ting, LI Jia-ni, SHEN Jun-li, LU Jun, and YANG Wen-yi
Research on food packaging design for elderly populations, ZHANG Pan
Research on food parallel robot grasping technology based on IPSO-BPNN-PID control, HUANG Chong-fu, CHANG Yu, and LIU Li-chao
Research on food safety supervision system in Chinese cross-border E-commerce market, SHI Gao-yan
Research on main components, bioactivities of Staphylea bumalda DC. and its development and application progress, Me Ya-mei, Jing Ji-yue, Ling Jia-cheng, and Wang Wen-shu
Research on mill distance monitoring system based on machine vision, LU Shao-jie, WU Wen-bin, ZHANG Wen-long, HOU Ning-pei, LIU Pei-kang, and ZHAO Qi-feng
Research on network food safety supervision strategy under the background of "Internet Plus", WANG Li-hua
Research on organic food traceability system based on blockchain technology, LI Jian-jun, Fang-yuan, YANG Yu, and YANG Fang
Research on packaging design and application based on interactive experience, WANG Yu-ming
Research on quantitative fish segmentation method based on line laser scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, and Li Gang
Research on rapid prediction model of rice moisture content based on near infrared spectroscopy, LU Du, TANG Jian-bo, JIANG Tai-ling, CHEN Zhong-ai, and PAN Mu
Research on recognition of stem/calyx and defects of dried Hami jujube based on ResNeXt and transfer learning, LI Cong, YU Guo-wei, ZHANG Yuan-jia, and MA Ben-xue
Research on the application of big data in food safety supervision risk early warning, DU Lin, WEN Sheng-jun, and YUAN Gang
Research on the application of minimalist style in food packaging design, CHAO Xin-jiao and ZHANG Si-jia
Research on the formula optimization and quality characteristic of nutritional noodles, HE Yun-ran, SHEN Wang-yang, WANG Zhan, JIN Wei-ping, and JIA Xi-wu
Research on theoretical model of tea packaging design based on JD online review, SONG Hui-qi, CHEN Peng-wei, ZHANG Sun-bo-wen, HE Huan-zhu, and CHEN You-cheng
Research on tomato maturity detection method based on machine vision and electronic nose fusion, WANG Jun-ping and XU Gang
Research on wine packaging design based on Chinese character modeling, HUANG Shu-jie
Research on Yanʼan specialty food packaging design based on regional culture, WEI Ke-xin and ZHAN Qin-chuan
Research progress in physicochemical properties and modification methods of dietary fiber, CHEN Si-yu, JIAO Ye, CUI Bo, FANG Fang, YANG Jing-jie, and CHENG Yun-hui
Research progress of 3D printing of cereal-based materials, GENG Han, WANG Li, CHEN Zheng-xing, and ZUO Zhong-yu
Research progress of mushroom sauce, CHEN Jing, TANG Hao-guo, WANG Jia-kang, YANG Tong-xiang, and MA Li-ping
Research progress of plant-based meat products, DOU Kang-ning, ZHAO Yong-gan, JIN Shao-ju, LI Chao-min, DENG Tong-xing, and ZHAO Zhi-jun
Research progress of protein-based plant polyphenol nano-delivery carriers, CHEN Yang-ling, JIAO Ye, CUI Bo, FANG Fang, YANG Jing-jie, and CHENG Yun-hui
Research progress of the application of clarification and decolorization techniques in sugarcane sugar production, XU Wen-ting, WANG Zhou, CHEN Guo-qiang, ZHOU Zhi-ruo, and CHEN Wen-jie
Research progress of triplex nucleic acid in food safety detection, Sun Hai-yan, Lei Yan-li, Chen Wei-ju, and Quan Ke
Research progress on active components and comprehensive utilization of Rubus chingii Hu, CHEN Kui-lin, HUANG Da-rong, HUANG Shao-jie, YAN Jing, ZHANG Hui-ying, and DU Bing
Research progress on anti-fatigue function of marine bioactive substances, XIAO Mei-fang, WANG Li, TIAN Hao-ran, LIU Bin, and ZENG Feng
Research progress on composition and processing of Flos Lonicerae, LUO Lian, YE Meng, LIN Jing, CHEN An-jun, MO Han-ru, YU Jian-bing, and LIU Xing-yan
Research progress on detection Methods of chemically synthesized coccidiostat residues, PANG Xing-hao, HU Xiao-fei, XING Yun-rui, SUN Ya-ning, and WANG Yao
Research progress on extraction, compound of walnut oil and its function, DENG Xin-yu, HUANG Min-ru, HUANG Da-rong, DU Bing, and LI Pan
Research progress on extraction of phenols with natural deep eutectic solvent, ZHANG Yi-xin, WU Xu-ran, HE Ruo-han, FENG Shuo, and YANG Feng-qi
Research progress on extraction,pharmacological effects and microencapsulation of peppermint oil, SHAO Pei, ZHANG Yu-ying, ZHONG Lin, WANG Pan, and MIAO Li-kun
Research progress on extraction, purification, analysis and biological activity of polysaccharides from Opuntia dillenii Haw., YANG Yan, ZHOU Xin, and CHEN Hua-guo
Research progress on functional properties of plant essential oils and their applications in fresh keeping of fruits and vegetables, RONG Pei-xiu, HE Xiao-qin, WANG Jin-qiu, and GAN Ren-you
Research progress on industrial auxiliary materials fermentation of cigar tobacco leaf, YE Hui-yuan, DING Song-shuang, DUAN Wang-jun, HUANG Ming-yue, and SHI Xiang-dong
Research progress on new extraction technologies and bioactivities of flavonoids from orange, LIU Dan, GUO Huan, WU Di, and GAN Ren-you
Research progress on nutrient components and application of the exported “Qinzhou Huang” millet, ZHANG Xin-xin, YANG Yan-qiang, HUA Jin, and WU Xi
Research progress on nutritional characteristics and biological activity of bactrian camel milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, and Pan Lina
Research progress on properties, industrial production of reduced glutathione and its application in big health industry, CAI You-hua, WU Zi-hao, HUANG Xiao-chen, LIN Yu-kuan, and ZHENG Ming-ying
Research progress on separation and purification of flavonoids by nano-solid-phase extractant, LUO Shi-hua, WANG Yi-xuan, CUI Bo, XU Zhou, JIAO Ye, and CHENG Yun-hui
Research progress on storage and processing of post-harvest daylily, CHEN Le, ZHAO Chao-fan, LIU Ya-ping, WANG Yu, and ZHANG Li-xin
Research progress on the determination of free-base nicotine in tobacco and tobacco products, ZHANG Hao, HAN Shu-lei, CHEN Huan, HOU Hong-wei, and HU Qing-yuan
Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans, MA Zhan-qian, ZHAI Xiao-tong, and TAN Bin
Research progress on the functional components of Grifola frondosa and their biological activities, XIONG Wen-yu, HE Jun-qiang, DAI Wan-zhen, WU Yu-yan, and LIU Bin
Research progress on the influence of black tea fermentation conditions on the tea pigment formation, CUI Hong-chun, ZHANG Jian-yong, ZHAO Yun, HUANG Hai-tao, AO Cun, LI Hong-li, and SHI Da-liang
Research progress on the sources and detection methods of determination of benzo-α-pyrene in aquatic products, XIA Hong, LIU Li, PENG Xi-tian, PENG Li-jun, and LIN Chun
Research status and prospect of key technologies for automatic production of fresh and wet rice flour, Mou Xiangwei, Song Yongfu, and Chen Lintao
Research status of modern detection technology in automatic liquor picking of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, and Zheng Changning
Rock tea packaging design based on perceptual engineering, CHEN Jing-wen
Screening, identification and characteristics of acid-tolerant lactic acid bacteria in low-salt pickles, SUN Xi-han, CUI Cheng-bi, QI Shi-bo, and QI Xin
Screening of PDE-5 inhibitors in health wine by surface-enhanced Raman spectroscopy, HU Jia-yong, ZHOU Tao-hong, YAO Xiao-fan, YUAN Min-wen, and LIU Di
Screening of vanillin converting microorganism by ferulic acid and optimization of fermentation conditions, LI Li-qun, LIU Qiang, QIAO Yue-mei, GUO Chun-sheng, CHAI Ying, and HAO Jie
Secondary extrusion walnut shell breaker, CHENG Guo-liang, ZHENG Jia-hong, and WANG Chao
Selenium amino acids speciation in selenium-enriched agricultural products and their distribution in different protein components, LIU Wei, YIN Jin-jing, WU Mu-ci, YANG Ning, HE Jing-ren, and ZHANG Rui
Simulation study of genetic fuzzy PID cascade control system for soy flour spray drying tower, TIAN Si-qing, LI Li, PAN Jia-qi, HOU Qiang, and XU Ying
Simultaneous determination of 45 kinds of antibiotics in aquatic vegetables by high-performance liquid chromatography-triple quadrupole linear ion trap mass spectrometry, ZHANG Jin-jun, XIA Hui-li, GAO Hai-bo, and ZHANG Fang-fang
Simultaneous determination of 6 flavonoids in health care products by high performance liquid chromatography, WU Yi-qi, LIANG Zhi-sen, CHEN Yu-zhen, ZHOU Rui, and LIN Xiao-jun
Simultaneous determination on migration of three aldehydes in food contact rubber gaskets by HPLC, FU Ling-mei, WANG Yu-jian, and XU Li
Status and prospects of traditional health food therapy industry development, XIAO Jian-cai, LIU Jian-gong, ZHAO Zi-he, YAN Bin-bin, ZHANG Yan, and YANG Jian
Storage endurance evaluation of 'jinxiu' yellow peach with different sugar content based on NMR and 1H-MRI techniques, ZHOU Hui-juan, YE Zheng-wen, ZHANG Zhi-qiang, DU Ji-hong, and ZENG Si-yi
Storage stability of bilayer indicator films containing anthocyanin, WANG Wen-yan, ZHOU Xi, WEI Zhen, YU Xi-zheng, and XIONG Guo-yuan
Structural characteristics of polysaccharides from Lactarius hatsudake and its effect on intestinal flora, ZHANG Xin-fang, CHENG Meng-ya, YANG Qiao, CHANG Song-lin, and REN Jia-li
Study on anti-fatigue activities of chick-pea oligopeptides, Jia Qian-sheng, Liu Yuan-yang, and Li Dan
Study on antioxidant activities of proteins and enzymatic hydrolysates of eight edible fungi, WANG Yao-ran, ZHAO Yan, CHEN Ming-jie, WEI Chen-ying, ZHA Lei, and LI Zhi-ping
Study on antioxidant activity and probiotic proliferation of Lycium barbarum oligosaccharides in vitro, LIU Hao, CUI Bo, and YU Bin
Study on antioxidant activity of extracts from different polar solvents of extract of fermented soya beans, LIU Jun-ze, HU Li-ming, WANG Ren-guang, WANG Shu-min, and WANG Huan
Study on composition difference and antioxidant activity of peel and kernel from raw and fried semen of Ziziphi spinosae, XIAO Feng-qin, LIU Hui, YANG Yi-liu, YU Qian, LI Jia, ZHANG Hong-yin, SHAO Shuai, LI Guang-zhe, and YAN Ming-ming
Study on extraction and pyrolysis analysis of newphytodiene in tobacco leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, and Zhang Junsong
Study on extraction process of methylated catechin from Zijuan tea by response surface methodology, LI Yu-qian, GAO Chuang-chuang, LI Ming-chao, LI Xiao-lei, and HAO Qian
Study on flow channel distribution of different twin screw extruder under different screw contact state, SHANG Jia-wei, ZHANG Li-mei, HUANG Zhi-gang, ZHANG Yi-wei, and LI He
Study on microwave heating on nutrition and flavor composition of crayfish, XU Wen-si, YANG Qi-fu, ZHAO Zi-long, YAN Ming-zhu, WU Shuang-qing, WANG Yan, and YANG Pin-hong
Study on migration mechanism of sweeteners in tipping paper, Zhang Qin, Ye Mingqiao, Wang Na, and Wang Lei
Study on mixing design and freezing resistance optimization of glutinous rice balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, and Yang Liuming
Study on nutrition labeling optimization based on augmented reality, HUANG Ze-ying and LI Hai-jun
Study on optimization of extraction technology and antibacterial activity of total flavonoids from the root of Clausena, Xu Dan-ni, Su Xiu-fang, and Huang Li-juan
Study on optimization of motion parameters of catfish headless processing device based on FEM, LI Chen-yang, SHAN Hui-yong, ZHANG Cheng-hao, TIAN Yun-chen, and WEI Yong
Study on overall construction scheme of intelligent kitchen system, WANG Qiao, LIU Yong-xin, and MENG Jia
Study on performance of kitchen waste spiral extrusion device based on discrete element method, FENG Shuo, WANG Yan-gang, WANG Xin-kun, YUAN Hao, LIU Wei, and GUO Peng-ning
Study on physicochemical properties, antioxidant and relieve hyperchlorhydria of alkaline electrolyzed water with different negative ORP value, XIA Rui, ZHONG Geng, LI Tian, YANG Wang-fu, and GAO Yu-ge
Study on preparation of collagen peptides from Micropterus salmoides skin and its antioxidant activity, HAN Meng-yao, LI Xin-yue, WANG Xiao-mei, WANG Guo-zhi, YE Jin-yun, and ZHANG Zhong-shan
Study on preparation of high purity 1,3-diglyceride from Yanhuang beef tallow, QU Ke-xin, GAO Qing-shan, YAO Hui-yao, LIU Long-long, ZHANG Hua, and LI Xuan-jun
Study on pyrolysis transfer rules of seven aglycones in flue gas under two kinds of flavoring Methods, HAN Lu, CHU Wen-juan, HU Shao-dong, ZHAO Zhi-wei, YANG Jing, and TIAN Hai-ying
Study on quality change of snakehead sausage during the frozen storage, HOU Bo-yu, WAN Jin-qing, XU Ming, WANG You-jun, SUN Xiao-lin, and TONG Nian
Study on the effect of chrysanthemum polysaccharide on hypoglycemic in type 2 diabetic rats, ZHAO Kai-di, WANG Qiu-dan, and LIN Chang-qing
Study on the extraction of low-potassium Kappa-Carrageenan by ethanol inhibition, CHEN Yan-hong, WU Ling, JIANG Ze-dong, and NI Hui
Study on the interaction between the astringent constituents of different varieties of Chrysanthemum and saliva, TIAN Xing, YE Hui-jie, LIU Shi-feng, and OUYANG Yao-li
Study on the preparation of ACE inhibitory peptides by probiotic fermentation of quinoa, LI Shuai, YUAN Ya-hong, and YUE Tian-li
Study on the protective effect and mechanism of seabuckthorn polysaccharides on insulin-resistant HepG2 cells from oxidative stress, WANG Qiu-dan, ZHAO Kai-di, and LIN Chang-qing
Study on the relationship between polyphenolic compoundsand the taste of fruit juice samples, HE Zeng-yang, LI Yu-xiu, ZHU Qing-sheng, NING Yong, and ZHU Xiao-lan
Study on the stability of lipase of terminally cyclized Thermomyces lanuginosus, SONG Wen, WU Xia-xia, LOU Hai-wei, and FANG Hui-min
Study on the three-level synergy mechanism of regional public brand of agricultural products, HE Jie, ZHANG Xi-hua, WAN Jin, TANG Gui-zhen, and HE Guo-qing
Study on visual judgment method of fermentation degree in industrialized bread production based on BP neural network, ZHAO Chun, CHEN Xue-yong, WU Shao-shuang, and PANG Jie
The design of 3D icing sugar printer based on room temperature extrusion, Wang Qiaolan and You Xiaoping
The development experience of front of package food warning labeling in Chile and its enlightenments to China, HUANG Ze-ying
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 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 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 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 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 institutional direction of punitive damages for food safety in the United States and Chinese path, TANG Xiao-mei
The legal regulation problem of false food advertisement and its solution, MENG Jing
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 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 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 quality change of Yunnan Xinping pickles during fermentation, WANG Xin-rui, LI Hong, MA Yi-ran, LIU Bi-qin, and SHI Qiao
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
Thermal analysis of WS series cooling agent, 1LI Yi-rong, ZHU Rui-zhi, JIANG Wei, JIANG Li-hong, and YANG Ji
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
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
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
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 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 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 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
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 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
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
Workspace simulation and trajectory planning of food handling robot, CAI Guo-qing, HAO Rui-lin, ZHOU Li-jie, and SHI Yan