Content Posted in 2023
3D modeling of polygon rotating metal shell based on creator, QIN Haining and MIAO Xiaobin
A 3D-print pen based on principles of Pistons continuous working, WANG Jinlei, WANG Xiaojun, and REN Yantao
Ability of acid and bile salt resistance of lactic acid bacteria and its cholesterol lowering effect from human origin, CHEN Dawei, GU Ruixia, LU Maolin, HUANG Yujun, ZHANG Chenchen, GUAN Chengran, ZHANG Yulu, and FAN Chenyu
Accumulation and migration regularity of heavy metals in plankton and aristichthys nobilis, LU Weiya, LI Jie, XUE Minmin, YANG Mengxin, and LIU Jiayu
Accumulation and pollution assessment of heavy-metal in vegetable by Changsha section of Xiangjiang river, YUAN Liejiang, YANG Mengxing, LI Mengli, and LI Zhonghai
Acetaldehyde analysis of beverage plastic bottle and control measures, AI Li and CHEN Changsong
A comparative research on detection methods of procyanidins from chestnut shells, WEI Qin
Acomparative study of contents of total flavonoids and their antioxidant activities in six plants, FU Jingjing, XIAO Haifang, and SONG Yuanda
A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread, Jia-bao WANG, Mei-feng HUANG, Di YANG, Zi-liang SU, Han YU, Hong-yan HE, and Song HE
A comparative study on quality of green radish treated by PE film and micro-perforated film at cold storage, WU Haiqing, ZHEN Runying, HE Xinyi, and SUN Guibao
A comparative study on the hydration ability of three commercial sports drinks on experimental rats, A-BU-LI-MI-TI Ha-si-mu
A control technique for clamping mechanism of fruit sorting robot based on improved smooth sliding mode impedance control, HU Guo-xi, WANG Chao, and LIU Yu-heng
Active components, antioxidant capacity and quality evaluation of Sichuan dark tea, ZHU Bo-yu, XIA Chen, LUO Ke-bin, ZHU Yong-qing, TANG Xiao-bo, and CHEN Jian
Active components, physiological functions and application progress of Aronia melanocarpa fruit, YIN Xia-wei, WANG Chu-yan, YANG Liu-qing, and CAO Jiang-wei
Active evaluation of DNA protection to oxidative damage and its possible mechanisms of vitexin in vitro, CHEN Ban, LI Dahuan, and LI Xican
Adaptive analysis of material mixing uniformity in double-layer stirred microwave reactor, LV Zhimin
A description and comparison on software for food predictive microbiology, LIU Jing, DU Guangquan, and GUAN Xiao
A design of the device for clam sorting and impurity removing, BAO Cheng-wei, DUAN Lan, and SONG Meng-hua
A design of transfer robot based on electro-pneumatic controlling technologies, QIAN Min and ZHANG Xingguo
Administrative supervision system of internet food trade in Germany and the enlightenment to China, SHAO Ru-hua
Adsorption characteristics of moringa seed shell to methylene blue, LI Fengquan, ZENG Fankun, ZHONG Jinfeng, and QIN Xiaoli
Adsorption conditions optimization of the attapulgite on Lactobacillus cells, ZHAO Yuping, TANG Zixin, YANG Li, and FENG Yunqi
Adsorption of caffeic acid in sucrose solution by magnetic chitosan modified kaolin, PAN Yan-mei, WU Hai-ling, WEI Qiao-yan, SU Long, and LIU Fu-jie
Adulteration detection of honey based on Electronic Nose, JIA Hongfeng, DENG Hong, and LIANG Aihua
Adulteration detection of honey based on electronic tongue, JIA Hongfeng, LI Wei, DUAN Lili, HE Lian, and DENG Hong
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
Advacnes on biological and farming technology for the prevention and treatment of cadmium in rice, SHEN Junjun, LIN Qinlu, and LUO Feijun
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
Advance on extraction, nutritional composition and health benefit of almond oil, GAO Yuan, WANG Bo-kan, XUE Fang, GUAN Yun-na, and CHEN Dan-dan
Advances in application of electrochemical modified electrode in the fast detection of heavy metal, ZHONG Pingsheng, TIAN Chunmei, and REN Jiali
Advances in effects of physical field pretreatment on starch modification and its multi-scale structure, LI Guang-yao, LI Lin-bo, YANG Tian-you, WANG Bao-shi, and ZHANG Ming-xia
Advances in heat and mass transfer models of microwave freeze-drying, YAN Shasha, DUAN Xu, REN Guangyue, and LIU Wei
Advances in microbial conversion and utilization of distiller grains, GAO Mingkun, WEN Guangyu, and QIAN Fang
Advances in non-thermal treatment techniques to control yogurt post-acidification, NIU Yu-qin, WANG Chen-yuan, ZHAO Pei, LI Shu-sen, LIU Ju-long, SUN Er-na, and WU Zi-jian
Advances in Nrf2-ARE-mediated flavonoids against oxidative stress, LI Tao, DENG Fangming, QIN Si, WU Yanyang, SHAN Yang, and LI Qili
Advances in pulsed light and its applications in food industry, DU Yan and CHEN Fusheng
Advances in research and industrial development of plant-based cereal beverage, Ting-yu LIU, Su-mei ZHOU, Li-ya LIU, and Cui-ping YI
Advances in research of CFTR inhibitors extracted from foods and herbal plants, LUAN Jian and YANG Hong
Advances in research on extraction technologies of Bioactive substances from chrysanthemum, ZHANG Lei, XIANG Fangzhi, MIAO Wenjuan, and YIN Peifeng
Advances in research on the rapid detection of probiotics, LU Xiu-li, LI Bai-liang, HUO Gui-cheng, YUE Ying-xue, and GUO Jia-yao
Advances in studies on the effects of thermal processing on the structure, content and antioxidant activity of phenolic compounds in plants, MA Zhanqian, WU Nana, YI Cuiping, and TAN Bin
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
Advances in the application of RFID technology in food traceability systems, ZHAO Xunming and LIU Jianhua
Advances in the detection method of prohibited plant growth regulators in bean sprouts, MENG Ji-qiu, CAO Jin-bo, SUN Ya-ning, HU Xiao-fei, LI Zhao-zhou, CHEN xiu-jin, DENG Rui-guang, and WANG Yao
Advances in the detection of water content of plant-based food materials, WANG Lejun, XING Youcheng, NIU Yanli, CHEN Kai, and JIANG Fatang
Advances in the effect of crosslinked modification on the properties of the starch, ZHANG Jiayan, XIONG Jianwen, ZHAO Pin, and HE Liyuan
Advances in the preparation, structural characterization and biological activity of glycosylated peptides, WU Ying, QU Tingmin, WEN Shiyu, WU Hao, CHENG Yunhui, and WEN Li
Advances in the study of in vitro simulated digestion, LI Nuo, ZHANG Dong-jie, ZHANG Gui-fang, and LU Bao-xin
Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods, OUYANG Mengyun, WANG Yan, LUO Fenglian, SUN Ziqin, and CAO Sheng
Advances of extraction, purification and biological activity of flavonoids from Siraitia grosvenorii, SHAO Pei, ZHUANG Hu, JIAN Shunhua, and CHEN Sheng
Advances of isolation and purification methods in cereal protein, TANG Wenjuan, ZHAO Hongqing, XU Zhou, WEN Li, and CHENG Yunhui
advances of multi-omics and its research progress in food, LI Lin, DENG Na, ZHANG Bo, LI Hui, LIU Miao, and WANG Jian-hui
Advances of pharmacological research on carcinogenicity and toxicity of areca nut, LUAN Jian, GUO Di, and ZHOU Xiaofu
Advances on application of predictive microbiology in Shelf Life of Aquatic Products, SHEN Yong, MEI Jun, and XIE Jing
Advances on bioactive compounds of by products from Hyriopsis cumingii, DONG Ye, YU Ting, WANG Jianhui, WANG Yunxiang, FAN Li, and WANG He
Advances on bioactivity and separating methods of pitaya fruit pigment, DUAN Xiaoyan, TIAN Yan, and DENG Fangming
Advances on extraction and function of Anoectochilus roxburghii polysaccharide, CHEN Chengli, DONG Quan, ZHOU Yu, and YAN Min
Advances on intervention of food polyphenols on type 2 diabetes and metabolic syndrome, HE Zhen, QIN Fang, CHEN Jie, and HE Zhiyong
Advances on managemeng and key technology of fresh agricultural products cold chain, LI Kang, ZHENG Jianguo, and WU Daqing
Advances on methods to control fungal diseases of Alternaria spp in postharvest, HUANG Wei, FENG Zuoshan, BAI Yujia, ZHANG Peiling, and ZHENG Feng
Advantage of pH value in cigarette smoke, LI Guozheng, QIU Jianhua, ZHOU Hao, HAO Hui, TIAN Haiying, DONG Yanjuan, ZHANG Zhan, and ZHAO Wenlong
Aerobic acclimation of Bifidobacterium adolescentis and the effect on its proliferation of different oligosaccharides, LI Yanze, CHEN Xiajing, ZHANG Shiang, JIN Xin, XU Lei, and YAO Di
Aesthetic representation and enlightenment of streamlined design based on food packaging design, LIU Jun
A fast detection Pu-erh tea storage based on the voltammetric electronic tongue and one-dimension CNN-ELM, YANG Zheng-wei, ZHANG Xin, LI Qing-sheng, MIAO Nan, WANG Zhi-qiang, LI Cai-hong, YUAN Wen-hao, MA Yun-xia, and ZHOU Zhi
A fluorescence ELISA based on dsDNA-CuNCs for the detection of E. coli O157:H7 in milk, CAO Wenkai, SHAN Shan, LIU Daofeng, PENG Juan, XING Keyu, and LAI Weihua
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 high precious gutter oil detector based on complementary metal oxide semiconductor, YANG Jie, HUANG Haishen, and LI Yangjun
A high sensitivity non-enzymatic electrochemical glucose sensor based on In-Sn@NiO composite, LI Jiadan, XU Hongmei, and ZHAO Xu
A homemade gas-flushing device of MAP suitable for laboratory, MA Cheng, LIANG Qi, WEN Pengcheng, and ZHANG Yan
A innovative design of washer machine for thread port food bottle based on TRIZ theory, ZHANG Dan, CHANG Hong, LOUGao Xiang, and CHANG Peng
A kind of pulse transformers with auxiliary windings applied to PEF, YAN Wenxu, GONG Qun, and ZHANG Shanshan
Algorithm on apple defect detection based on visible light-infrared light image fusion, CHEN Qianhui and WU Degang
A method for dark DNA components detection in meat and productions by multiplex-real-time fluorescence PCR, LIN Lin, CHEN Guopei, HE Yongsheng, YANG Guowu, and LAI Xintian
A method for on-site and rapid detection of trace cadmium in rice based on colloidal goldlateral chromatography, WANG Ranran, YAO Li, YAO Bangben, CHEN Wei, and CHEN Zhaoran
A method for predicting TVB-N content of cooked beef based on hyperspectral image, TIAN Weixin, HE Dandan, YANG Dong, and LU Anxiang
A method of tobacco leaf grade recognition based on convolutional neural network, JIAO Fang-yuan, SHEN Jin-yuan, and HAO Tong-meng
Amino acid characteristics and nutritional evaluation of Flammulina filiformis protoplast hybrid strains, LU Huan, LIU Jianyu, SHANG Xiaodong, YANG Hui, WU Yansha, and WANG Ruijuan
Amino acid composition analysis and nutritional value evaluation of 17 walnut kernels in Yunnan, LI Rui, LU Bin, LIU Yun, KAN Huan, HAO Jiabo, and MAO Yunling
Analyses of formation condition and composition of candied sweet potato white spot, CHEN Jingping, WANG Keqin, WU Xiaofen, CHEN Liang, HU Die, and QI Hui
Analyses of the volume of the polybasic acids and higher fatty acids and their effect on tobacco quality, XUE Yun, LONG Zhangde, YAN Jun, LIU Hong, LI Xinqin, HU Zhizhong, PAN Yongcheng, LIN Shunshun, and ZHANG Xiaoming
Analysis and assessment of two kinds of high performance liquid chromatography methods to detect xylitol, sorbitol and maltitol in foods, XIANG Jun, WANG Fangbin, JING Huihua, TANG Wanli, and LIU Sai
Analysis and calculation method of potato sorting conveyor line statics, SUN Jun, YU Wenqiang, LI Xueqiang, SHI Yuanyuan, and YU Mingzhi
Analysis and comparison on solid ispersion performance of dandelion chlorogenic acid, LI Yan, WANG Jie, CAO Keke, WANG Zhanggui, and WANG Di
Analysis and comporison of nutritional component in the muscle of Zhedong geese and Landes geese, Hua YANG, Su-ling SUN, Wei-hu CHEN, Li-zhi LU, Yu ZHANG, Jun-hong WANG, Zuo-yi ZHU, Xue LI, and Wei WANG
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 and design of Bonito cutting system at low ambient temperature, LIANG Jing-kun, XIE Xin-gang, LI Jie-feng, and YU Shu-chi
Analysis and evaluation of nutrient components of different strains of Flammulina filiformis, LU Huan, WANG Rui-juan, LIU Jian-yu, SONG Chun-yan, and SHANG Xiao-dong
Analysis and evaluation of nutrient compositions of Miichthys Miiuy muscle and by-products, SUN Su-ling, LI Xue, GU Xiao-hong, ZHANG Yu, WANG Jun-hong, ZHU Zuo-yi, and WANG Wei
Analysis and evaluation on heavy metal content of root vegetables in three gorges reservoir, QIN Longbing, Li Zuxiang, YANG Yurong, XIANG Yanjun, GOU Tianpeng, and TANG Huali
Analysis and prediction of storability and storage quality of pear fruit based on clustering and time series analysis, ZHOU Hui-juan, YE Zheng-wen, LI Rong-hua, WANG Xiao-qing, and LUO Jun
Analysis and risk assessment of pesticide residues in peach gum, TIAN Ju, LI Yong, LU Chun-mao, and YU Xiang-yang
Analysis and simulation of corn vibrating screen based on DEM, WANG Bing
Analysis bacterial diversity in drinking water of O3-BAC water treatment technology by Illumina MiSeq sequencing, GE Yingliang, YU Shuili, SHI Wenxin, YIN Qi, and WENG Weipeng
Analysis for smoke release characteristics of several central electrical heated cigarettes, HE Hong-mei, YOU Xiao-juan, LIU Xian-jun, ZHU Xian-yan, WANG Ming-hui, SHI Huai-bin, and XU Ru-yan
Analysis of active compounds, antioxidant activity and correlation in different parts from Ficus tikoua Bur., YANG Xiu-qun, XIE Guo-fang, WU Qian, CHEN Lian, CHEN Jia, and LIU Yong-ling
Analysis of amino acid composition and nutritional evaluation of 22 Spirulina(Athrospira) strains, YAN Chunyu, WANG Suying, and DONG Shirui
Analysis of amino acid composition and nutritional evaluation of Sichuan white goose, ZHANG Jie, HE Hang, JIE Xiaodie, TIAN Xu, CHENG Yating, CHEN Peiyao, and LIU Anfang
Analysis of amino acids composition and nutritional value evaluation of dried osmund, LI Xueying, LU Ning, ZHANG Jing, XU Hui, and GUO Bingzheng
Analysis of anthocyanins in purple sweet potato wine before and after fermentation by UPLC-MS/MS, YUAN Jiang-yue, HE Jia, SUN Jun-jie, RUI Peng, and LIU Xi-ming
Analysis of aroma components ingeranium oil by GC/MS combined with retention index, LI Yuandong, LI Xianyi, DUAN Yanqing, LIU Xiuming, DANGL Izhi, and HUANG Libin
Analysis of aroma compounds of fruit wine fermented with Enterobacter Xiangfang, LIU Xiaoyan and ZHOU Hongli
Analysis of bacteria and fungi flora in the processing of black blending powder, WANG Ya-fang, HE Xin-yi, YU Zheng-hong, XU Tian-tian, and WU Hai-qing
Analysis of changes in the nutrients and the antioxidant activities for Rosa sterilis D.Shi during development, XIE Guofang, WANG Yubo, KONG Deyin, WANG Lirong, ZHOU Xiaoli, ZHAO Zhibing, and LIU Yongling
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 chemical and volatile components of Cyclocarya paliurus tea, LI Tingting, SHI Yerong, WU Caie, Fangshengzuo, PAN Haixia, and ZHU Zhenji
Analysis of chemical ingredients changes and aroma compounds in brewing process of mulberry wine, YANG Fang, LIU Tie, LIU Yan, WANG Sha, and WANG Danhong
Analysis of children's food packaging image and color preferences based on cognitive psychology, HUANG Lu
Analysis of components and functionality of fruit wine, ZHANG Qian-ru, YIN Long-long, YIN Rong, WANG Xian-ping, and LIANG Zhi-hong
Analysis of components of oleoresin of cold drawn oil in Zanthoxylum with different extraction methods, JIANG Yan, PU Biao, WANG Hanqing, XU Lin, FENG Yachao, and CHEN Yan
Analysis of composition and antioxidant activity of polysaccharides in immature rice during seed development, LI Hong-liang, LI Dan, ZHANG Chao, and ZHANG Dong-jie
Analysis of compositions and contents of amino acids in barley leaf powder, LU Wei and LU Ning
Analysis of current situation and development tendency regarding marine food utilization and processing industry, ZHANG Rongbin and TANG Xu
Analysis of dynamics for vibrating body of vibrating loose machine excited by single vibrating motor, DENG Chengjiang, ZHAO Yin, ZHAO Yunfei, and ZHANG Xianlian
Analysis of edible areca products based on electronic tongue technology, CHAO Yu-zhou, LIU Yi, ZHAO Zhi-you, and XIA Yan-bin
Analysis of essential oil extracted by subcritical fluid extraction from honeyorange peel and preparation of microemulsion, ZHAN Shaoying, HE Jingren, CHANG Lingping, SUI Lushan, YANG Ning, HE Yi, and JIN Weiping
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 fatty acid composition and content in three strains of Stropharia rugoso-annulata by GC-MS, ZHAO Yan, REN Yunfei, CHEN Mingjie, ZHA Lei, SONG Xiaoxia, GUO Ligang, and WANG Chenguang
Analysis of fatty acid profile in metabolites and cells of five Bifidobacterium strains by GC-MS, CHEN Shi-yang, LIU Feng-ying, CHEN Hui-min, CHEN Li-jun, and CHEN Shu-xing
Analysis of fatty acids component and distribution in Sn-2 in oils from different Camellia spp., FENG Na, ZHONG Haiyan, ZHOU Bo, ZHONG Jinjing, MA Li, and YU Jiao
Analysis of fatty acids in the muscle of 8 species of needlefish, ZHUANG Hai-qi, LIU Jiang-qin, ZHONG Yu, CUI Liao, and LUO Hui
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 free fatty acids and flavor characteristics of sauced duck from Jiangxi local brands, LIU Guang-xian, LI Xue, WANG Li, CHENG Wen-long, and CHEN Zhi-wei
Analysis of functional components and organic selenium in Se-enriched Citrus vesscosa, YANG Xu
Analysis of functional composition、 antioxidant activity and their correlation in stem, leaf and flower from Dendrobium officinale, TANG Wen-wen, XIA Jun-li, and CHEN Yuan
Analysis of glycation products and sensitization of ovalbumin modified by different hexoses, MAO Ji-hua, WANG Hui, TU Zong-cai, and ZHONG Bi-zhen
Analysis of glycosylated casein in whole milk powder, SUN Jingli, LI Linqiang, ZHU Lili, TANG Lu, and WU Yuan
Analysis of green walnut peeling mechanism and device design and experiment, LI Kang, LI Changhe, LIU Mingzheng, WANG Leyi, FAN Linzheng, YE Xiangrui, WANG Ziwen, WANG Renkun, CAO Chengmao, and WU Jiankang
Analysis of heat transfer characteristics of Blackberry microwave vacuum drying, WU Tao, SONG Chunfang, MENG Liyuan, LI Zhenfeng, LI Jing, and JIN Guangyuan
Analysis of heavy metal content and health risk assessment of Astragalus membranaceus in Gansu province, ZHANG Si-wei, LI Dong-mei, LIU Xiao-yun, XUE Li-xin, SUN Jian-yun, and LI Yong-jun
Analysis of horizontal tank with jacket based on ANSYS Workbench, JIA Mingxia, ZHONG Peisi, YANG Mei, ZHANG Xiaodong, LIN Weiwei, and LV Xiaodong
Analysis of inorganic elements in Russian Inonotus obliquus, Wei MA, Yang-yang TAN, Shu-juan WEI, Ce TAN, Qi ZHAO, Ping-ping LV, and Li CHENG
Analysis of internal flow field and optimization of mechanism parameters of negative pressure electric heating dryer based on fluent, LIU Daoqi, FAN Chuanhui, DONG Huifeng, and LI He
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 main characteristics and influencing factors of Chinese liquor in international export market, CHENG Tieyuan
Analysis of main nutrients, bioactive compounds and antioxidant capacities inpea tip, MA Jie, SUN Bo, XUE Shengling, XIA Xue, TIAN Yuxiao, ZHANG Fen, and WANG Song
Analysis of main volatile aroma components of chicory, ZHANG Feng-mei, PU Ruan, WU Li-jun, JIANG Wei, and TANG Shi-yun
Analysis of microbial diversity in the drinking water of karez well, Turpan, Xinjiang, HASAN Rizwangul, RAHMAN Nurgul, YASEN Maryamgul, and RIXAT Elmire
Analysis of monosaccharide composition and content of polysaccharide from Nostoc sphaeroides Kützing extractive, ZHOU Xi, WANG Xi, LIU Shuiping, LUO Cheng, WANG Zongcheng, and ZHUANG Ruihua
Analysis of notifications on China food safety by EU rapid alert system for food and feed （RASFF） in 2016～2017, YUAN Yanfang and CHEN Hui
Analysis of nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, PENG Yan, ZHANG Min, CUI Xiao-li, ZHANG Shi-feng, and TANG Ting
Analysis of nutritional and bioactive components of solid-state fermented substrate of Isaria cicadae, YU Shijun, CHAI Xinyi, and FAN Meizhen
Analysis of nutritional quality and antioxidant activity of the seed oil from Leping melon, WU Min-fu, LI Sha, XU Zhen-lin, and YE Hong
Analysis of nutrition and valitile flavor of guava fruit (Psidium guajava L.), ZHOU Nong, YANG Xihong, XIE Wancui, MO Xingyou, and GAO Qian
Analysis of organic acid contents in three kind of Saccharomyces cerevisiae, PEI Fangyi, JIANG Ming, MA Yanshi, CHEN Xue, LIU Zhenyan, LIU Xi, and CHEN Xiaoting
Analysis of packaging design elements based on eye tracking technology and quantitation theory, ZHANG Yue, HOU Yadan, and LI Hui
Analysis of pesticide residues and heavy metal pollution in leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, and Zhang Jihong
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
Analysis of polyphenolic content and antioxidant capacity of Cabernet Franc berries in different terrain conditions, JIANG Bao, LUO Meijuan, and ZHANG Zhenwen
Analysis of pressure fluctuation characteristics of the flow field in the cycloid rotor oil pump, WANG Wen, LI Wenke, HE Shanghong, and LIU Guangming
Analysis of problems and countermeasures on the high quality development of the prepared dishes industry based on the share theory of Hunan cuisine, YANG Dai-ming, WANG Jian-hui, ZENG Xian-ming, LI Hui, and ZENG Xian-feng
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 puff-by-puff release of nine main components in mainstream smoke of typical flue-cured slim and normal cigarettes, LIU Qi, MA Meng-jie, GONG Zhen-lin, YUAN Yi-lai, ZHU Huai-yuan, WU Yang, and LIAO Hui-yun
Analysis of pyrolytic properties of polysaccharides and its application in cigarette, Huan LIU, Gui-lin CHU, Li HE, Jie-lun HU, and Hai-tao LUO
Analysis of quality and colony diversity of products of crayfish under different storage temperatures, ZHOU Tao, WU Xiaoying, LUO Haibo, MAN Wenzeng, WANG Rui, and WAN Chenyue
Analysis of quality characteristics of Yunnan broken black tea by color, fragrance and tasty, ZHANG Yangbo, LIU Zhonghua, RAO Tiantian, LI Shi, OU Xingchang, AN Huimin, XIONG Yifan, LI Wenxiong, JIANG Hongjian, and HUANG Jianan
Analysis of realistic plights and countermeasures in social co-governance on food safety in China, LI Hongfeng
Analysis of rice grain breakage characteristics based on discrete element EDEM, LIU Cheng, WANG Wang-ping, and SONG Shao-yun
Analysis of shelf life of different flavor barbecue salt, YUE Yuanyuan and TIAN Yan
Analysis of stable carbon isotope characteristics of formaldehyde in food and its application in source analysis of formaldehyde, HAN Li, YU Ting-ting, LIU Di, YANG Qing, GAO Fang, and WANG Hui-xia
Analysis of taste substances of cooked pork based on electronic tongue and chromatographic techniques, GUO Jinying, LI Jie, WU Ying, REN Guoyan, CUI Guoting, WANG Ping, and LIU Jianxue
Analysis of tea brand packaging the visual expression from the perspective of cultural gene, XIE Qi and XU Xin-yi
Analysis of the differences of heavy metal enrichment between silver carp and aristichthys nobilis in east dongting lake, LIU Xiaowei, LU Weiya, XUE Minmin, and LI Zhonghai
Analysis of the main chemical and volatile components of Xianggan tea, Xiang-style Ganpu tea, LI Xiang, FU Fu-hua, PAN Zhao-ping, WANG Chen, and HE Shuang
Analysis of themain organic acids and the production of vinegar from defective fresh jujube fruits by batch and semi-continuous fermentation, XIANG Jinle, GUAN Suixia, MA Liping, REN Guangyue, YUAN Yunxia, and KANG Huaibin
Analysis of the quality of set-type coconut yogurt, WANG Qingke, LIU Sixin, LIANG Congying, LIN Xue, MA Yaqian, and LI Congfa
Analysis of unsafe factors in baked craft of betel nuts, KANG Xiaoning, JI Jianbang, and LI Liang
Analysis of volatile aroma components of Ampelopsis grossedentata tea with different processing technology based on GC-MS combined with ROAV, ZHANG Jin-cheng, YU Ji, MA Cheng-jin, YAO Mao-jun, and WU Zhu-qing
Analysis of volatile aroma components of different breeds of grape distilled spirits in Xinjiang by HS-SPME/GC-MS, WANG Liye, HUANG Peng, FENG Ruizhang, WU Yun, and SONG Yu
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 in green tea grown in Wuxi using headspace solid-phase micro-extraction and GC—MS, LI Ming, ZENG Qian, SUN Peidong, and CAO Guangqun
Analysis of volatile components of fermented and soaked bayberry wine, LU Jin-hua, XIE Ding, and XIAN Ling-zhi
Analysis on composition of organic acids in Choerospondias axillaris and its pastilles, LI Ti, DAI Taotao, CHENG Chao, CHEN Jun, WANG Zhaojun, LIU Jiyan, LIU Chengmei, and LIU Wei
Analysis on drying box exergy and variable air velocity drying of autumn rice, ZHAO Xihe, LONG Chengshu, ZHANG Jinjiang, LIU Qinghua, and GONG Li
Analysis on drying performance of calcium propionate in thin-film dryer, CHEN Guangyu, LI Qingsheng, and LI Naiyu
Analysis on feasibility of detection of melamine in liquid milk based on near-infrared spectroscopy, CHENG Wenyu, GUAN Xiao, and LIU Jing
Analysis on marketing risk of Chinese dairy enterprises in price declining of milk source, GAO Jincheng
Analysis on mechanical properties of green walnut based on Workbench, ZHENG Jiahong, WU Dongze, LIANG Jinsheng, and NIU Shuoya
Analysis on stability of producing exopolysaccharides by Streptococcus thermophilus during multiplication, BAO Zhining, WU Jinyu, LIN Weifeng, and CHEN Zhong
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
Analysis on the lamina shape requirement of flaky tobacco for slim cigarettes, TIAN Zhen, HU Zong-yu, XU Qiang, ZHANG Yu-hai, JI Ming-yang, CHEN Chao, HUANG Chang-geng, GE Ni-zhi, and XU Ru-yan
Analysis on the release kinetics of purple potato anthocyanin and nano-TiO2 from active poly-(vinyl alcohol) films, TANG Zhipeng, XIE Jing, and CHEN Chenwei
Analysis on volatile components in different parts of Hedychium coroarium by HS-SPME/GC/MS, ZHAO Yang, CHENG Li, DU Ting, YE Chong, MAO Han-bing, and YANG Zhan-nan
Analysis on waxberry domestic aviation logistics transportation environment and suggestion of packaging design, LI Juanjuan
Analytical dynamic modeling of a top-suspended centrifuge drum with consideration of Fluid-Structure Interaction, YANG Xujuan, XU Guangheng, LI Yulong, and LI Zhaojun
Analytical methods of glucosinolate and its application in relative research in Brassica oleracea, E Heng-chao, ZHAO Xiao-yan, ZHANG Yan-mei, and ZHOU Chang-yan
Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing, LI Shirui, SHI Cong, JIANG Liwen, LIAO Luyan, ZHOU Hongli, and LI Pao
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 apple quality grading system based on motion controller, WU Xiaoqiang, HUANG Yunzhan, and ZHAO Yongjie
An aptamer colorimetric method was established to detect chloramphenicol in eggs based on DNase-catalyzed reaction, CHENG Hui, LIU Shun, LI Bo, HUANG Yu-lan, and ZHOU Tao
An automatic loading and unloading device of coconut stripping clothes dryer, ZHANG Zhiqiang, FAN Junqing, and GENG Xiu
An automatic recognition method for food foreign matter based on improved convolutional Neural network, DENG A-qin and Hu Ping-xia
An edge detection for sunflower seeds based on improved Canny algorithm, XU Can and ZHANG Qiuju
An empirical study on the content of food brand micro-blog——Taking an example of internet food brand “Three Little Squirrel”, LUO Shiyu, YANG Wentao, DEND Xiangyang, LIU Hanlu, and JIA Ting
A new algorithm for fruit feature extraction of apple, CHEN Qianhui and WU Degang
A new and simple method for calculating the inclusion ratio of cyclodextrin supramolecules, ZHANG Weifeng, LUO Xin, WANG Jianhui, WANG Min, LIU Long, WANG Chengfeng, and NING Jingheng
A new design method of dairy falling-film evaporators based on uncertainty theory, ZHANG Xia, TIAN Wei, ZHU Chuan-qi, ZHANG An-chao, and WU Hai-bin
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
An improved of time span of returning moisture for stem soaking machine, Jin-ling KANG, Sheng CUI, Wen-zhen HUANG, Liu-jing XIE, Lin-tao TANG, and Qi-xue ZHONG
An investigation on flavors formation between the reaction of 5-hydroxymeth-ylfurfural and amino acid, WANG Ge, ZENG Rui, QIU Ruixia, HUANG Caihuan, and ZHENG Jie
ANN-based electronic nose system in the application of food nondestructive testing, WAN Cihui, JIA Wenshen, WANG Jihua, and WU Nanjing
Anomaly vibration detection method of the refrigeration compressor based on autoencoder, WANG Yuan-tao, FENG Tao, SUN Qia, WANG Jing, and WANG Yi-han
An online visual detection and identification method for the defective of Qinqinchang, DANG Guo-hui, WANG Yong-qiang, and ZHOU Cong-ling
Anslysis of volatile compounds from Colla Corii Asini by HS-SPME-GC-MS combined with AMDIS, ZHANG Pengyun, LI Rong, LONG Chunxia, LIN Shumian, and ZHANG Feng
Anslysis of volatile compounds in crucian carp using GC—MS and combined with AMDIS, FU Ao, ZHAO Li, YUAN Meilan, BAI Chunqing, and JIANG Yong
ANSYS-based vibration characteristic analysis on rotor system of film dryer, LI Naiyu, LI Qingsheng, and CHEN Guangyu
Antagonistic effect of camphor leaf essential oil on damage induced by PM2.5 in lung epithelial cells A549, XIONG Guohong, LIN Hai, HE Jianguo, LI Yinghong, and FU Xiangjin
Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves’ polyphenol, LI Yinghong, LI Zhonghai, FU Xiangjin, and ZHANG Hui
Antibacterial activity and mechanism of complex preservative on Staphylococcus saprophyticus, ZHU Yazhu and LIN Sensen
Antibacterial activity and stability of Polygonum chinense Linn extracts on the Staphylococcus aureus, YANG Ai-hua, SONG Shan-shan, and WANG Wei-wei
Antibacterial activity of fractions and chemical constituents analysis of dichloromethane fraction from Bletilla striata, WU Yongxiang, CHENG Manhuai, JIANG Haitao, HOU Shuzeng, and WAN Zhibing
Antibacterial activity of Nα-lauroyl-L-arginate ethylester against five pathogenic microorganisms of fruits and vegetables, LI Yang, XU Xiaohui, LI Yang, and FENG Fengqin
Antibacterial effective component analysis of Peristrophe japonica, ZHANG Lijuan, WANG Zheng, and LIAO Shanggao
Antibacterial effect of phenolic acid on Shewanella putrefaciens from aquatic product, ZHU Jin-shuai, LI Qiu-ying, YU Xin-rui, SUN Tong, and LI Jian-rong
Anti-bacterial effects on helicobacter pylori of aqueous extracts from bitter melon and its ptimum extraction process, ZHANG Xiaolin, WU Yanxiang, LU Fan, and HE Peipei
Antibacterial property of Lactobacillus plantarum SJ35 and preparation of compound preservative, LUO Peiwen, LIU Shuliang, ZHU Yongqing, GAO Jia, LI Haixia, CHEN Shujuan, HE Li, and ZHOU Kang
Anti collision algorithm of RFID multi-tags identification in food quality traceability, YAO Jin-ling, LIU Jie, and YAN Xue-feng
Anti-fatigue effect of the polysaccharide from Auricularia cornea, REN Guang-quan, XU Zhi-ling-yun, LIU Jin-qiu, XU Chun-yu-hang, and XIA Ning
Anti-inflammatory activity of Cili extracts and its therapeutic effect on ulcerative colitis model of mice, WANG Li, LI Li-lang, LI Qi-ji, WANG Yu, and YANG Xiao-sheng
Anti-inflammatory effect and molecular mechanism of durian hull polyphenols on LPS-induced RAW 264.7 macrophages, LIU Wen-qiang, ZHANG Yi-ling, XIONG Hua, ZHU Xue-mei, and SUN Yong
Antimicrobial activity and chemical composition of Eucalyptus essential oil, REN Xiaoling, YUE Shuli, XIANG Hong, and LIU Huiya
Antimicrobial activity of Chrysanthemum buds aqueous extract on Escherichia coli and its application, Peng FEI, Min XING, Chao-qin JIAO, Bao-xin YANG, Xin-ying HU, An-ran SHAO, Lin LU, Huai-bin KANG, and Ling GUO
Antimicrobial peptides and its application in the control of fruit and vegetable diseases, WANG Wenjun, ZENG Kaifang, DENG Lili, and YAO Shixiang
Antioxidant activities of 4 types of zinc-rich lactic acid bacteria and their stability in simulated gastrointestinal tract, ZHENG Jin-xiong and YOU Li-jun
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 capsaicin in vitro, LIU An, WANG Zhen, LIU Linfeng, XIANG Yi, and XIAO Wenjun
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 activity of fermented Rice-Chili and its effect on liver lipid peroxidation, WEI Cheng, ZHOU Caiqiong, GE Pingzhen, ZHU Lijuan, and XIE Yueying
Antioxidant activity of hydrolysate from corn glutelin by protamex, LIU Yue, LIU Xiaolan, ZHENG Xiqun, and ZHOU Limin
Antioxidant and antibacterial activities of different polar parts from Manilkara zapota leaves, MA Fei-yue, ZHANG Ming, LI Ya, DU Li-qing, and SHUAI Xi-xiang
Antioxidant and antibacterial activity of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, LI Yan-po, HUANG Yan, CHENG Lu-jie, and SUN Yi-ting
Antioxidant and hypoglycemic activities of different graded fractions of polysaccharide from goldenmelon, CHEN Bing-jie, QIAO Yong-jin, WANG Xiao, WANG Chun-fang, and LIU Gui-ge
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 UV-induced fibroblasts photoaging repair effects of polyphenol from Cortex Mori, WU Yongxiang, WU Liping, WANG Weidong, and KIM Taewan
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 capacity of placental peptide from tibetan sheep and its structural characterization, REN Hai-wei, SHI Ju-fen, WANG Man-qi, FAN Wen-guang, and LI Zhi-zhong
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
Antioxidative activity and physical property of polysaccharide from Ledum palustre L., ZHANG Qiaohui, WANG Jianzhong, PANG Jinhui, CUI Jie, YANG Zhe, and LUO Xingwu
Antitumor and antiangiogenic effects of flavonoids, LI Xiangzhou, LUAN Fangfei, ZHANG Sheng, and HUANG Dan
An UHPLC-MS/MS method for rapid analysis of tea for the potential presence of illegally added flavorings, Zhi-sen LIANG, Yu-zhen CHEN, and Lang-jun ZHOU
A performance study of multilevel physical field on pulsed electric fields, YAN Wenxu, ZHANG Shanshan, and GONG Qun
A portable and rapid gutter oil detector based on multi-feature neural network, ZHANG Zhi-peng, HUANG Shi-zhen, LIN Meng-ru, LU Qing-ru, LIN Yan, and CHEN Rui-qi
Apple surface defect detection based on improved CNN and data augmentation, PI Wei, QU Xilong, WANG Shaocheng, and LI Qingchun
Apple surface defect detection method based on fusion of infrared and visible images, WANG Yun-peng, SI Hai-ping, SONG Jia-zhen, and WAN Li
Apple surface defect detection research based on improved particle swarm optimization algorithm, CHENG Lei
Application 3D printing technology in cream industry design, YAO Qinghua
Application and design of natural packaging materials in food packaging, LI Jihong
Application and progress of molecularly imprinted sensors in mycotoxins detection, DING Tong-ying and YUAN Hang
Application and research progress of LED light sterilization technology in fresh-keeping processing of fruit and vegetables, ZHANG Yuchen and XIE Jing
Application and risk analysis of food machinery lubricants in China, GUO Jia and LIN Hong
Application development and research of intermediate temperature area theory on preservation of seafood products, YANG Xi and XIE Jing
Application of 3D scanning method in radio frequency heating simulation, ZHANG Ruyi, LI Feng, and JIAO Yang
Application of Acanthopanax senticosus in functional food in China, YU Chunmiao, LIAO Xian, YU Miaomiao, GUO Lidong, and YU Donghua
Application of air classification technology in food processing, XU Xiaoqing, GUO Zhenxiang, and GUO Jia
Application of a new type of fluorine free refrigerant HCR22 in food refrigeration system, LIU Jinguang, XIONG Xubo, WANG Shiqing, LUAN Mingchuan, ZHANG Yan, and JIANG Wenli
Application of Bayesian network for quantitative microbial risk assessment, LIU Jing, YANG Jiaxin, and GUAN Xiao
Application of calcium in fruit and vegetable industry, YU Hongguo, CHEN Fusheng, LAI Shaojuan, and ZHANG Lifen
Application of ceramic container in tea packaging and development strategy of contemporary design, LI Ling-ling
Application of computer information technology in food enterprise management, WEI Yin
Application of detection in food adulteration by using rapid optical analysis technology, WANG Long, ZHU Rongguang, DUA Nhongwei, and XU Weidong
Application of DNA barcoding technology in the identification of adulterated ingredients of edible blood products, LI Jiong, WU Qiong, JIANG Hai, HU Ming-jie, and XU Xin-yi
Application of electric driven membrane extraction method in the detection of selenium in vegetables and fruits, LI Yong, ZHANG Zhouyang, TIAN Fang, TANG Jiaoyan, and DENG Yong
Application of electronic nose on origin identification and quality grade evaluation of Jinhua and Xuanwei ham, SONG Xue, GAO Shaoting, HANG Mengxi, CHEN Weihua, CHEN Le, LIU Yuan, and ZHANG Jingjing
Application of electronic tongue technology for fuzzy sensory evaluation of edible salts, SU Zhi-min, HUANG Xiao-ping, LIU Fei, and WU Zhen
Application of enzyme and enzyme technology in deep processing of tea, FEI Fan, Liu Chang-wei, Niu Li, and Liu Zhong-hua
Application of extrusion technology for preparing defatted black soybean meal reconstituted powder, ZHANG Lin, LI Jianke, REN Caixia, SUN Xuesi, and QIN Lingxiang
Application of fatty acid detection in food industry, LIU Yuanlin, LONG Ming, LI Ru, TIAN Xiaojing, MA Zhongren, NURUIIzza Nordin, and SONG Li
Application of flattened visual elements in packaging design based on pentawards, TAO Weili
Application of flow cytometry in microbial detection of dairy products, QI Yan and YOU Chun-ping
Application of food in functional products from the perspective of antioxidant dietary supplement, Yi SA
Application of fuzzy comprehensive and Neural network evaluation models on tobacco primary processing line quality, WANG Xiaojuan
Application of gas chromatography in the determination of antioxidants BHA, BHT and TBHQ in foods abstract, WANG Ping, GUO Jinying, REN Guoyan, CUI Guoting, and WU Ying
Application of healthy grains and its products in dairy processing, ZAN Xuemei, LIU Ming, MENG Ning, LIU Yanxiang, TAN Bin, LIU Yixiang, and NI Hui
Application of heat pipe-heat pump and infrared-heat pump in agricultural product processing, LI Xiaoyan, QIANG Qiuqiu, FAN Bowei, FU Jian, ZHAO Yifan, and ZHANG Lihong
Application of high producing β-glucosidase lactic acid bacteria in raisin sourdough bread, QIAN Chao, YANG Wendan, ZHANG Binle, ZHUANG Jin, XU Yan, HUANG Weining, LI Ning, and FILIP Arnaut
Application of image recognition technology in food packaging defect monitoring, ZHANG Hong-yan, WANG Yong-zhi, and LIU Qing-hong
Application of immunoassay in the detection of amantadine residues, WANG Lin, WANG Yao, HU Xiao-fei, WANG Cheng-bin, and WU Jia-bei
Application of information technology in Chinese food safety management, XIAO Yumei and XIAO Fuqiang
Application of information visualization technology in tea packaging design, XIE Qi and QIN Yu-yang
Application of ionic liquids in the detection of antibiotic negative milk, ZHOU Xinkui, HONG Xia, QIAN Yingwen, DENG Lijuan, WANG Jiebin, GAO Zhiying, HE Haining, and LIU Qi
Application of Lactobacillus plantarum in improving the quality of tobacco leaves from different regions, QIN Ming-juan, CHEN Sen-lin, ZHAO Qiang-zhong, PENG Chen, JIN Bao-feng, and TAO Hong
Application of magnetic covalent organic frameworks in food safety analysis, YANG Da-yu, CHEN Zi-ying, PANG Jie, and YAN Zhi-ming
Application of Maillard reaction to improve the quality of tobacco sheets, ZHANG Peng, YU Jingyang, LONG Zhangde, LI Zhihua, and ZHANG Xiaoming
Application of microwave treatment technology in the field of food drying, Pan-pan LIU, Guang-yue REN, Xu DUAN, Li-wei JIN, Ying-min ZHANG, and Li-ping MA
Application of motion control and adaptive fuzzy control in palletizing robot, LIU Guang, WEN Hua, and LIANG Ying
Application of motion graphic design in FMCG food packaging and brand visual identity system, WANG Si-ya and ZHANG Yi
Application of new type of antiseptic natamycin in liquid feed, LEI Dezhu and HUANG Yongjian
Application of novel processing technology in the preparation of antioxidant peptides, XU Chen-chen, ZHU Bao-hua, YANG Zhi-yan, HUI Ting-ting, LI Yan, and LI Xiao-hui
Application of numerical simulation in process of food freezing, WANG Jinfeng, LI Wenjun, and XIE Jing
Application of NURBS curve in rotor profile design of roots pump, LIU Zhenchao, HE Xueming, and HUANG Hainan
Application of physical modification in the improvement of functional properties of egg white protein, WU Yong-yan, WANG Qia, DUAN Wen-shan, ZHANG Yu-feng, and HUANG Qun
Application of profibus-DP in the screw pump control system in tomato paste plant, HU Bing and WANG Xiaojuan
Application of radio frequency heating in food industry, LI Yulin, JIAO Yang, and WANG Yifen
Application of regional cultural symbol translation in design of Nianli food package in Western Guangdong, YAN Li and JIANG Leige
Application of reverse engineering technology in food machine, LI Fenxia and YANG Jieming
Application of rice husk lignin in the polyurethane foam, SHI Gang, ZHU Qinfu, JIANG Shuai, ZHANG Xin, NI Caihua, and LI Ying
Application of robot prototype technology in food equipment design, Mai LIU
Application of slurry ice combined with ozone in preservation of aquatic products, LIU Feng and XIE Jing
Application of Spectroscopy in dairy and dairy products, JU Ning and HU Jie
Application of story elements in children's food packaging design based on cognitive psychology, Tang Hua
Application of wireless sensor technology in grain storage environment monitoring, HUANG Xian, CHEN Jia, and CHEN Ke-xin
Application of wireless temperature sensor in food logistics preservation, Ran XU and Xi-long HE
Application on sea cucumber cooking equipments control based on bypass adjustment, NI Jin, XU Wenqi, and SHEN Jian
Application progress of 3D printing technology in food industry from patent application, LAI Yanna, MA Shun, LI Ying, and BAI Pan
Application progress of chromatographic technology in the separation and purification of flavonoids, YANG Fa-rong, JING Lian-peng, GU Li-li, SHANG Guan-lan, and LI Rui-dong
Application progress of gas chromatography and its hyphenated technology in meat products, YE Yongli, HE Xinrui, CHEN Shien, HU Xiaopeng, and MA Zhongren
Application progress of gas chromatography-mass spectrometry in food analysis, XING Qian-qian, LIU Zhen-min, HONG Qing, and YOU Chun-ping
Application progress of liquid fermentation products of edible and medicinal fungi in food industry, YAN Mengqiu, LIU Yanfang, TANG Chuanhong, FENG Jie, and ZHANG Jingsong
Application progress of X-ray fluorescence spectroscopy in the detection of heavy metals in soil, MENG Lei, HAN Ping, WANG Shifang, REN Dong, and WANG Jihua
Application research advances of different protein cross-linking methods in cereal foods processing, CHEN Zhen-yun, SHEN Yu-xi, LI Jun-jie, LIU Min-nan, and WANG Li
Applications of indica rice starch-based fat substitute in low-fat emulsified sausages, QIAO Lijuan, LIU Zhongyi, XIA Qiu, OU Xiaoyu, WANG Dang, and WU Hai
Applications of virtual reality technology in food factory machine and equipment teaching, DING Yansong and CHEN Lingping
Applied research on determination of mutton's freshness by temperature-time indicator system based on lipase detection, TIAN Pan, LU Shiling, and GUO Sujuan
Approaches to construction of food safety education mechanism, ZHU Yu
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
Apreliminary inquiry into causes of dark spots in egg shell, ZHANG Mingrong, YE Jinsong, LI Xinyang, ZHANG Zili, HAN Jingjing, and WANG Yuhan
Aptamer-based colorimetric detection of Cd2+, ZHAO Xu, WU Shijia, YUE Lin, and WANG Zhouping
Aqueous preparation of glutamic acid-xylose Maillard intermediate and its application in walnut cookie, XU Man, SUN Fuli, CUI Heping, YU Jingyang, and ZHANG Xiaoming
A quick determination of the content of tartrazine and sunset yellow FCF in beverages and jelly by cyclic voltammetry, CHU Hong-tao, YU Miao, CHEN Jia-qi, YAO Dong, SU Li-qiang, QIN Shi-li, and QI Hai-yan
A Research of Intelligent Method for Evolving Blends of Coffee, GUO Guangsong and CHEN Liangji
A research on uniform motion of sliding block in slider-crank mechanism, LI Haoxuan, HE Hengjian, LIU Haonan, and LI Yuelin
A review about the adsorption and sustained release of traditional Chinese medicine or plant active components by activated carbon nanoparticles, ZENG Zhaoyan, LI Xiangzhou, ZHANG Sheng, and HUANG Dan
A review of production technology and equipment of dried Chinese noodle, LIU Rui, ZHANG Yingquan, WU Liang, XING Yanan, and WEI Yimin
A review of the development in pretreatment methods for PCR detection of food-borne pathogens, BAI Yalong, SUO Yujuan, and ZHOU Changyan
A review on elimination of food allergens by non-thermal processing technologies, GUO Yingxi, WANGMan Sheng, CHENGJun Hu, and HAN Zhong
A review on the connotation and realization of modernization of food safetycontrol ability from the perspective of social co-governance, QIN Li and SONG Meng-zhe
A review on the deep-processing of tomato and the utilization of its by-products, LI Ying-hui, WANG Man-sheng, SHI Jun-ling, and QU Wen-juan
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
A SLIC-basedsuperpixel segmentation method by using local texture features for granular image, LI Xiaoyu and ZHANG Qiuju
Assessment of the edible safety of licorice oil, DOU Kang-ning and DONG Bin
Assessment on joint toxicity of heavy metals in agricultural products based on luminescent bacteria method, LIU Xia, HE Zao, HU Yuxin, ZHENG Shu, and LUO Fang
A strategy of temperature control in tea dryer based on improved particle swarmoptimization(IPSO), WU Lan and LIU Yarong
Astudy and reference of U.S. food inspection system, YUAN Yanfang, SHANG Hongye, CHEN Hui, LIU Jing, DING Ning, SONG Yuande, YANG Jiaying, and LUO Jie
A study on the application of non-prosecution of criminal compliance by food production and operation enterprises, CAI Kunpeng
A study on the preparation of essential oil of Lapsang Souchong with macroporous resins and its antioxidant activity, HE Li-qin, WANG Cai-nan, LIU Zhi-bin, ZHANG Chen, ZHANG Wen, and NI Li
A survey of green walnut processing and complete sets of equipment between the United States and China, YANG Zhongqiang, YAN Shengkun, CUI Kuanbo, WANG Qinghui, SUN Lina, and ABULIZI Basiti
A thermostatic control system for food drying equipment based on platinum resistance and hardware closed-loop control, SHU Wang and CHEN Guang-wei
A trajectory planning method for DELTA sorting robot in tomato production line based on improved gate shaped trajectory, FENG Yanfang, WU Birui, and ZHAO Qian
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
Automatic recognition method for soft packaged food based on improved YOLOv3 model, ZHANG Zhi-kai, HAN Hong-zhang, ZHAO Xue-qian, and LI Zhong
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
Auxiliary hypoglycemic effects of compound nutritional powder on the type 2 diabetic rats, Qing-hai SHENG, Wei ZHAO, Yan-ju JIA, Zhi-yong DAI, Ying HE, Jing LIU, Li XU, Jin-li LONG, Jun WANG, and Zeng-ning LI
Auxiliary hypolipidemic effect of compound kelp meal substitute powder, ZHANG Li, NIE Shi-ming, CHEN Yun-zhong, and YAN Chun-chao
A vision-based image detecting system for cigarette tipping machine, WU Chen-gang, YANG Chen, XIE Chong-quan, and ZHANG Rui-ping
Bacterial cellulose production by fermentation using tobacco waste as culture medium, ZHANG Ting-ting, FENG Ying-jie, YANG Zong-can, WEN Qiu-cheng, WANG Gao-jie, MA Sheng-tao, LI Huai-qi, and ZHANG Zhan
Bacterial composition analysis of frozen mussels based on high-throughput sequencing, JIANG Hui-li, SHUI Shan-shan, WU Qiong-jing, CHEN Xiao-nan, ZHANG Bin, and SU Lai-jin
Bacterial diversity analysis of Xiangpai brined beef based on high-throughput sequencing, CHE Li-na, ZHAO Liang-zhong, and ZHOU Xiao-jie
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
Benazolin residues detection in oil-bearing crops and its products, CHEN Wenqing
Betel nut classification algorithm based on improved Xception, LIU Chang-jun, JIAO Jian-ge, and ZOU Guo-ping
Binding and interaction effect of three kinds of plant extracts on Glycolipid Metabolism in Type Ⅱ Diabetic Mice, ZHANG Jiyuan, LIU Jinfu, XIAO Ping, and LIU Zixuan
Bioactivities of different solvents extracts from the ethanol extract of Rhodiola rosea, LIU Cun-fang, WEI Ling-ling, WANG Yi-ying, WU Rui, and TIAN Guang-hui
Biological activities of theaflavin-3,3’-digallate and its mechanism of action, LEI Shi-cheng, SUN Da-li, WANG Ya-jie, ZHOU Yan, and ZHANG Qing-hai
Biological characteristics and pathogenicity of Botryosphaeria parva isolated from ‘Hongyang’ kiwifruit, HE Jingliu, QIN Wen, LIU Xiaoyan, LI Hongyi, and SHEN Dandan
Boiling heat transfer and PEC evaluation of helical bellows in vertical grooves, WANG Jin-feng, TENG Wen-qiang, XIE Jing, ZHU Sheng-lin, and CHANG Wan-ying
Breeding of low-permeability sensitive mutant from Saccharomyces cerevisiae, YE Jing, YUE Xijie, JIANG Xuewei, LUO Xiaoming, CHEN Daiwen, WU Jian, and LI Chiling
Breeding of Saccharomyces cerevisiae high-yield of alcohol and acid by atmospheric room temperature plasma, WANG Liye, WANG Haocheng, MA Shan, LIU Weibing, LI Zehan, SONG Jingjing, YANG Huafeng, ZHANG Ying, and WU Yun
Breeding of temperature-sensitive mutant from Saccharomyces cerevisiae, YUE Xijie, JIANG Xuewei, LUO Xiaoming, ZHOU Hui, LIU Yongle, CHEN Daiwen, and ZHOU Zhiming
Breeding of Yarrowia lipolytica with high lipase production by atmospheric room temperature plasma mutagenesis, Ya-mei JI, Li-mei WANG, and Bin QI
Brewing process optimization of gordon euryale seed wine, LI Yan, LIN Meiying, and LI Yunsong
Brush roll washing machine of scallops, TENG Guijun, YI Jinggang, LIU Jiangtao, and LI Na
Building of training model and teaching system of complex food safety professionals, YAN Shijie, LIANG Liya, LIU Jinfu, YOU Lingling, and ZHANG Pingping
Case interpretation of humanized packaging design for foods, WANG Xiaofang
Cell surface structure of lactic acid bacteria and its interaction with gastrointestinal tract, DING Shi-yao, LEI Wen-ping, LIU Cheng-guo, DAI Zhi-yong, WANG Jia-qi, and ZHOU Hui
CFD numerical analysis of beer pasteurization, HONG Xiaomin and XU Qiang
CFD simulation analysis and experimental verification of twin screw compressor, LONG Ji, HE Xueming, and JIANG Zhengang
CFD simulation of airflow distribution with different inlets in evaporative condenser, ZHU Jinlin, XIE Jing, WANG Jinfeng, DU Zizheng, and ZHOU Hongjian
Change in the quality of coix seed during storage, LUAN Linlin, LU Hongmei, CHEN Li, YANG Fengyi, WU Yuzhang, and MOU Cancan
Change of the component of flavor in the processing of Sansui plasma duck, ZHANG Qin, WANGXiu Jun, and TIAN Duo
Change pattern of nutrition composition during germination of three kind of soybean, WANG Hongtao, CHEN Cheng, YU Fang, and CHEN Baohong
Changes and control optimizationof the nitrite content in Toona sinensis in the pickling process, LIU Junlei, REN Guangyue, DUAN Xu, and ZHANG Ledao
Changes and migration of volatile flavor components in freeze-dried peaches, YAN Qiuju, WANG Haiou, ZHU Hua, WU Yulong, ZHOU Feng, WANG Zhenjiong, WANG Renlei, and HUA Chun
Changes in microbiota community structure and antioxidant activity of polyphenols from litchi pericarp during degradation with human fecal microbiota in vitro, HUANG Xiao-xia, LI Xiao-le, LI Wu, and YANG Rui-li
Changes in nitrite contents and antioxidant properties of cowpeas processed by different cooking methods during refrigerated storage, LIU Danwen, HUANG Shirong, GE Du, and LIU Bin
Changes in quality of unsalted sauerkraut during fermentation and storage, CHEN Le-le, XU Di-jing, WU Jun-kai, and WANG Yi-yi
Changes in volatile compounds and expression pattern of genes involved in terpenoid biosynthesis in pulp of Ponkan fruit during section-drying, YAO Shixiang, CAO Qi, XIE Jiao, DENG Lili, and ZENG Kaifang
Changes of amygdalin content and its correlation with the bitterness in apricot kernels during the bitterizing processing, SHI Fangfang, WANG Nana, FAN Xuehui, and ZHANG Qingan
Changes of bioactive substances and antioxidant properties of three kinds of quinoa during germination, CHEN Yi-sheng, SHU Lan-ping, XU Xue-ming, CHEN Zhong-zhen, HONG Ting-ting, HUANG Cai-hong, WEI Xiao, CHEN Qi-fei, and JIN Ya-mei
Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening, SONG Xue-mei, QIU Ting, LIU Yu-ying, ZYANG Yan, and ZHANG Wei-bing
Changes of chemical components of Tibetan tea during pile fermentation process, DENG Junlin, HE Yanghang, CHEN Jian, LIU Gang, and XIA Chen
Changes of gel properties during heating of duck albumen induced by alkali, LING Zi-ting, JIANG Ai-min, ZHOU Quan, FAN Hong, AI Min-min, and CAO Yuan-yuan
Changes of methanol content during pectinase clarification of honey melon juice, HOU Yan-xi, WANG Ming-rui, LI Xin, and JIAO Chan
Changes of organic acids and free amino acids in fermentation process of Sichuan bran vinegar, LIU Fang, ZHANG Naiying, LIU Shuliang, and AO Xiaolin
Changes of peptides and amino acids in Acetes chinensis before and after autolysis, ZHU Baohua, LI Xiaohui, YANG Zhiyan, HUI Tingting, XU Chenchen, and LI Yan
Changes of perceptions on food packaging design caused by generational variation, PAN Hu
Changes of physical and chemical indicators of Vidal varietal icewine raw material in late harvested, LIU Na, ZHANG Junxiang, and CHEN Fangyuan
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
Changes of proteolysis and microstructure of Dapanji during the stir-fried and stewed processing, ZHAO Dian-bo, LI Jun-guang, LIU Hong-li, and BAI Yan-hong
Changes of quality characteristics and antioxidant capacities during fruit development of hardy kiwifruit, ZHANG Liang-ying, LIU Lin, YU Li-jie, LIU Qi, and QI Bian-bin
Changes of rice bran glutelin functional properties caused by rancidity during storage, WU Wei, YE Jianfen, CAI Yongjian, and LIN Qinlu
Changes of soluble sugar in lotus seeds in storage by HPLC-refractive index detection, LIU Xingxing, DU Yuqian, FANG Feifei, HUANG Xueyong, and LUO Liping
Changes of volatile flavor compounds in lemon pulp during vacuum freezing, WANG Hai-ou, DUAN Xiao-jie, WU Yu-long, BEN Ai-ling, ZHANG Wei, and HUA Chun
Changes on fatty acid and total acid of brown rice with different treatment during storage, LI Yang, LIU Kunlun, CHEN Fusheng, ZHENG Jiabao, and ZHAO Shuang
Changes on sugar profiles in honey during ripening, XU Xian and GU Zhenyu
Characteristic analysis and optimization design of extrusion cream conveyor, YANG Jian, LI Xinwen, and LIU Weibing
Characteristic analysis of heat-not-burn cigarette tobacco materials, YANG Xue-yan, WEN Guang-he, LI Feng, RAO Guo-hua, KEN Sheng-ye, DUAN Qin, JIN Yun-feng, and GAO Chao
Characteristic difference of porcine tissues by terahertz attenuated total reflectance spectroscopy, QI Liang, ZHAO Maocheng, ZHAO Jie, and TANG Yuweiyi
Characteristic of water holding capacity and color changes of Tan sheep at different storage temperatures, WANG Wei, LUO Ruiming, LI Junli, and ZHANG Ting
Characteristics of freeze-infrared combined drying of jujube slices, LIU De-cheng, ZHENG Xia, XIAO Hong-wei, YAO Xue-dong, and SHAN Chun-hui
Characteristics of heavy metals content in traditional Chinese herbal medicines from Guizhou, LIU Hong, ZHANG Qinghai, LIN Changhu, HE Tengbing, LIN Shaoxia, and ZHAO Luyue
Characteristics of Streptococcus salivarius BD3900 as an oral probiotics, YU Yanan, WU Zhengjun, and HAN Jin
Characterization and antioxidant activity determination of polysaccharide from yam peel residue, HANG Shu-yang, YANG Liu-zhi, SHI Miao-miao, YAN Yi-zhe, and LIU Yan-qi
Characterization of bacterial microflora and their functions on flavor quality, WANG Yurong, SHEN Xin, DONG Yun, SHANG Xuejiao, and GUO Zhuang
Characterization of Carboxymethyl Modified Cellulose Nanocrystal from Sweet Potato Residue, MA Xiaohan, LIU Xiong, GUO Ting, ZHAO Dan, TIAN Junqing, and ZHAO Tiantian
Characterization of glycosylation of zein with inulin by dry-heating and its application in capsule shells, ZHANG Huijun, CHEN Youming, GONG Chunyu, JIANG Ningning, SHA Dixin, and WANG Wenxia
Characterization of synthetic tetrahydrocurcumin and its antioxidant activity in vitro, DU Shu-xia, SHAN Wang, XU Li, TENG Xiao-huan, and TAN Qi-kun
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
Chemical composition, bacteriostasis and enzyme inhibition of Cinnamomumcamphora ct. cineole volatile oil, LI Jia-nan, CHEN Xiao-hua, HAO Hao, LIU Xiang, ZHANG Xiao-ying, and CHEN Chen
Chemical mechanism of antioxidation of theaflavin, XIE Hong, LUO Zhicong, and LI Xican
Cherry defect and classification detection based on improved YOLOX model, LIU Jing-yu, PEI Yue-kun, CHANG Zhi-yuan, CHAI Zhi, and CAO Pei-pei
Cherry defect detection and recognition based on machine vision, PEI Yuekun, LIAN Mingyue, JIANG Yanchao, YE Jiamin, HAN Xinxin, and GU Yu
Chitosan-based flocculation and salt induced aqueous two-phase extraction of procyanidins from red grape seeds, ZHANG Xifeng, HE Qian, ZHANG Bin, WANG Minghui, and LUO Guanghong
Cigarette stem identification and location method based on improved YOLOv3 network, LIU Xin-yu, HAO Tong-meng, ZHANG Hong-tao, and LU Xin-yan
Circularity of apple measurement based on the improved algorithm of the particle swarm optimization, SHEN Cuixiang and ZHANG Xiaoyu
Circular parts detection based on improved Hough transform algorithm, XIONG Bao-yu
Classification and recognition of broken hickory shell materials based on deep learning, LI Wen-bao, CAO Cheng-mao, ZHANG Jin-yan, and PENG Mei-le
Classification of peanut quality based on coordinated attention, WANG Chun-long, JIANG Zhong-ming, and BAO An-hong
Clinical trial of sugar-control ling cakes on blood glucose fluctuation in diabetic patients, SHENG Qing-hai, YAN Bin, JIA Yan-ju, LIU Jing, XU Li, TIAN Ting-ting, XIE Ying, HAN Xu, and LI Zeng-ning
Cloning and expression analysis of GmWRKY86 in soybean, WANG Jing, FU Jing, and LI Xiao-wei
Cloning, expression and catalytic function analysis of chitinase from Streptomyces diastaticus, LI Qin, WANG Li-mei, and QI Bin
Cloning,expression and purification of β-conglycin inα-subunit core region, LI Yao-xi, YUAN Yan-qiu, JU Qian, GAO Meng-nan, ZHOU Shu-yi, HU Ya-yun, and LUAN Guang-zhong
Cloning of aflatoxin-detofizyme gene and fusion expression in Escherichia coli, LI Wang, SHI Dunsheng, DING Ke, CAO Pinghua, and ZHAO Longmei
Cloud point extraction coupled with Isooctane back extraction for determination of eight pesticide residues in tea beverages by gas chromatography mass spectrometry, XIE Jie, ZHOU Run, KONG Ling-can, MENG Yuan-hua, and WANG Yu
Cluster analysis on carotenoids contents in Lycium barbarum L fruits from different origins, QU Yunqing, ZHANG Tonggang, and LIU Dunhua
Cold plasma technology and its effect on the food quality and microorganism, YANG Xinwen, NIU Wenjun, CHENG Junhu, and WANG Mansheng
Collaborative path planning of food picking robot based on discrete multi-objective cuckoo algorithm, LIU Jian, HU Zhu-bing, and ZHAO Xue-chao
Combinated use of enzyme and acid for collagen extraction from fish scales, CHEN Tiebi, LIU Dongmin, LU Kang, WANG Jianhui, ZHOU Qiang, DENG Guosheng, and LI Mengqun
Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments, ZHANG Ru-ru, YU Xiong-wei, OUYANG Hui, PENG Wu, XU Wei-jian, FU Qin-li, and LI Shu-gang
Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat, WANG Shixia, LI Xiaorui, YUN Tingting, YAO Yang, REN Guixing, and QI Wentao
Comparation volumes of the different arsenic species between raw and cooked rice using AE—HPLC—ICP—MS, TAN Tingting, WANG Ying, TENG Jiuwei, and OU Shiyi
Comparative analysis of bacterial community structure of Chinese Fen-Daqus, YE Guangbin, WANG Caihong, WANG Yi, ZHEN Pan, WANG Yong, and LUO Huibo
Comparative analysis of essential oil components in Eureka Lemon peel from different producing areas by GC—MS, TU Xunliang, LV Xiulan, LI Yabo, YANG Shuting, and ZHANG Li
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 nutrient quality and polyphenol composition and antioxidant activity of different colored quinoa, ZHAO Meng-meng, YANG Xi-juan, DANG Bin, ZHANG Jie, and ZHANG Wen-gang
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 analysis of physicochemical properties and instant properties of four root starches in Wuling mountain area, MI Wang, CHEN Ji, YU Ji, YAO Mao-jun, MA Cheng-jin, and LI Yun-tong
Comparative analysis of storage characters on main breeds of celery in Beijing, GUO Zhenlong, CHEN Xiangning, XU Li, ZHANG Qi, and ZHAO Ruixue
Comparative analysis of the aroma components in mainstream aerosol of heat-not-burn tobacco products, WANG Ying, YANG Wenbin, WANG Chong, CHEN Jiabin, LI Jianzheng, XIE Tao, and JI Xiong
Comparative analysis of total flavonoids, total polyphenols and antioxidant properties in different varieties of Hulless barley, XIA Chen, XIANG Zhuo-ya, ZHU Yong-qing, DENG Jun-lin, YANG Kai-jun, LIU Ting-hui, CHEN Jian, LIN Chang-bin, LI Ke, and ZHAO Xu-zhu
Comparative analysis of volatile component of south stinky tofu brine by SPME-GC-MS combined with chemometrics, TANG Hui, JIANG Liwen, XIE Jing, LI Pao, HE Jing, CHEN Xiaoyi, and TAN Jinping
Comparative research on different emulsifiers in Chinese and Japanese flour based pound cake batter systems, WANG Feng, CHEN Cheng, YANG Zixuan, HAO Yuehui, JIN Weize, CHEN Junmin, HUANG Weining, and AKIHIRO Ogawa
Comparative studies of legal regulation of genetically modified food and its inspiration, CHEN Yang
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 of the effects of different extractants on the detection of imidaclothiz residue in tea, LI Qing, GUO Mingyi, LIANG Jun, YUAN Xiao, LI Lijun, and CAO Xiaoyan
Comparative study of the failure pressure between sealing liquids and gas with magnetic fluid, WANG Hujun, LI Decai, ZHEN Shaobo, HE Xinzhi, and WANG Siqi
Comparative study on fermentation characteristics of Lidu Texiang liquor brewed in different seasons, LI Jie, TANG Xiang-yang, YU You-gui, WU Qiang, ZHU Dong-cai, and HE Hong-mei
Comparative study on germination characteristics for different varieties of unpolished coix seed and optimization of germinated technological conditions, DANG Juan, QIN Likang, YANG Xianlong, and JIN Yi
Comparative study on polyphenol, flavonoid and antioxidant activities from different parts of Akebia Trifoliata., LU Jun, LUO Dan, ZHANG Jiaqi, HUANG Hui, FU Chunya, and LI Zhonghai
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
Comparative study on the catechin content and antioxidant capacity of different types of tea in Jiangxi, WANG Xueyuan, LIU Jingyi, HONG Yanping, LI Yuwei, KE Fajun, CHEN Xinzhu, and YANG Wuying
Comparative study on two methods for sugar detection in Jerusalem artichoke, ZHANG Xueying, HUANG Zhongyi, ZHANH Fasheng, SHI Yan, and HUANG Jing
Comparative study on volatile flavor among the leg meat from donkey and other livestock animals, LI Xiu, SANG Panting, DAUDASaAdu Abiola, ZHOU Guangyun, FAN Yumei, CHENG Xiangrong, and WANG Dongliang
Comparing antioxidant activity of pepper seeds oil in vitro produced by different process, LIU An, LUO Song, LI Qiguang, YANG Xindi, XU Dandan, and XIAO Wenjun
Comparing of two seperation processes for recovering xylose mother liquor with sequential simulated moving bed technology, LI Hongfei, SUN Daqing, LI Liangyu, YU Wei, and ZHANG Liping
Comparison and analysis of the protein characteristics in 9 kinds of commercial Asini Corii Collas, CHANG Bingyu, CHEN Maoshen, HAO Xianghui, GUO Shangwei, MA Jianguo, and ZHONG Fang
Comparison and enlightenment of legal system of food recall between China and foreign countries, SHANG Qing and GUAN Jiayi
Comparison and optimization on extraction of protein in pepper residues by ultrasonic-assisted alkali method, TANG Xinyuan, XIA Yanbin, WEN Xinyu, and WANG Liangliang
Comparison and reconstruction of localization between Chinese and Australian meat packaging, WU Yuqing, TIAN Zhuoming, and HUANG Xueyao
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 agricultural technology at home and abroad and China's coping strategies, CHEN Shibo, WANG Ge, and CHEN Yaping
Comparison of bean sieving effects caused by different hole shapes and optimization of cylinder sieves, SONG Shou-xu, LUO Run-dong, ZHANG Fan, and YAO Zun-you
Comparison of cell disruption methods for the extraction of Phycocyanin from Spirulina Platensis, YU Jianfeng, FU Jian, MA Xiao, and CUI Zhengwei
Comparison of determination method for histamine content in fermented meat products, WANG Xinhui, BAI Ting, LI Junxia, and LUO Jing
Comparison of emulsification cross-linking method and solvent evaporating technique for preparation of microsphere encapsulating lemon essential oil, CHANG Xiang-yu, LI Hui-qing, CAO Ye-xia, and ZHANG Xin-rui
Comparison of extraction process of polysaccharide of Auricularia auricular, ZHAO Yuhong, LIN Yang, ZHANG Ligang, ZHANG Zhi, and WANG Zhenyu
Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum, WANG Youling, WEI Zhujun, LIU Qing, ZHU Lilei, XIAO Haifang, and SONG Yuanda
Comparison of fermentation effects of six kinds of probiotics on rice wine, HUANG Zhi-guo, PU Ling-ping, REN Zhi-qiang, CHENG Guo-fu, and DENG Jie
Comparison of fermentation performance and cellar mud characteristics between aging cellar and normal cellar, YU Yougui, ZHANG Wenwu, CAO Le, XU Chuanhong, MA Liqun, and YANG Zhilong
Comparison of functional components and antioxidant activities in jaboticaba wine and grape wine, QIU Shanlian, ZHENG Kaibin, LIN Baomei, and ZHANG Shuhe
Comparison of nutritional and functional components in 6 kinds of naked oat, LI Xiaorui, LIU Shan, WANG Shixia, YAO Yang, REN Guixing, and QI Wentao
Comparison of nutritional, flavor and functional characteristics of Tibetan yak butter at different altitudes, XIE Si-wei, LIU Chun-ai, SUN Shu-guo, LUO Zhang, and YANG Fei-yang
Comparison of oil characteristics between Camellia osmantha and other camellia species, CHEN Bolin, ZHONG Haiyan, LI Guiqing, ZHU Xiaoyang, and LONG Qizhi
Comparison of physicochemical properties between areca taro starch and ball-milling esterification modified starches, LIU Cancan, HUANG Qun, SUN Xiaopeng, and SONG Hongbo
Comparison of taste and aroma components between whole passion fruit and fruit juice fermented wine, HU Lai-li, QIN Li-kang, and WANG Yu-zhu
Comparison of the content of main active components in sweet potato leaves, purple potato tuber and purple potato leaves of different development stages, XU Ke, ZENG Fankun, YUAN Mei, and LUO Jingwen
Comparison of the quality of surimi gel from three squid species, ZHANG Qi-xiu, GUO Quan-you, CHEN Ting-ting, LI Meng-jie, SU Yu-tong, FANG Si-wei, and BAO Hai-rong
Comparison of two physical presenation methods for fresh cut Yam, QIAN Jing, MAN Jie, WEI Qiang, and LIN Qiong
Comparison of volatile components in Australia mint obtained by supercritical and subcritical extraction, ZHANG Si, XIE Hongqi, LIU Xuehui, WANG Jing, and LIU Dongbo
Comparison on anti-microbial activities of six kinds of teas processed by the same raw materials, PENG Yingqi, LONG Jun, LIN Ling, GONG Zhihua, YUAN Dongyin, ZHOU Yang, and XIAO Wenjun
Comparison on functional properties of oat protein extracted from different ways, XU Yingyi, XU Yanxia, and WANG Yu
Comparison on the drying and shrinkage characteristic of different size tobacco strips by a cylinder dryer, DUAN Kun, HAN Li-feng, ZHAO Ya-heng, LIU Huan, and LIU Kai-li
Comparison sensory evaluation and nutritional value of taihu crab steamed by different methods, ZHU Shuang, ZHEN Xin, LIU Mengyin, XIE Yunfei, and YAO Weirong
Comparisons of antioxidant activities and contents of total phenols of different extraction parts from Spiranthes sinensis, YAN Xin, WANG Wei, and LIU Liang
Comparisons of GMF labeling system between European Union and the United States and its enlightenment, WANG Hu and LU Dongyang
Complex enzyme hydrolysis of ovalbuim and its characteristics and structure analysis, LIU Lili, CHEN Ke, LI Yu, DAI Xiaoning, and MENG Yuanyuan
Component analysis of rhizomes of Chinese Atractylodes medicinal plants, HAN Bangxing, PENG Huasheng, and ZHANG Ling
Composition analysis and calculation of food-grade galacto-oligosaccharides based on HPLC fingerprint, DONG Yining, CHEN Wei, DENG Wenjun, and CHEN Haiqin
Composition and positional distribution of fatty acids in triacylglycerols of three marine fish oils, ZHANG Huijun, WANG Xingguo, and JIN Qinzhe
Composition of Sn-2 fatty acids in yak milk fat from Qinghai province, FENG Xiya, ZHANG Yu, SUO Huayi, and WANG Hongwei
Comprehensive evaluation model of heavy metal pollution in meat products based on best-worst method and entropy method, WANG Xian-fa, CHEN Yi, and SUN Yue-hong
Comprehensive evaluation of nutrition quality of commercial Auricularia auricular from 15 production area, WANG Li-yan, WANG Xin-miao, JING Rui-yong, and WU Nan
Comprehensive evaluation of safety and supervision path of genetically modified food, ZHANG Zhenxia
Comprehensive quality evaluation and analysis of nutrition components of various flaxseed, WANG Li-yan, WANG Xin-miao, JING Rui-yong, and GUO Yong-xia
Computational fluid dynamic simulation flow field and pressure drop characteristics of the gas-liquid two phase flow in a static spiral cutter, XU Zhenwei, CUI Zhengwei, YUAN Fangyang, and WU Can
Conception, experience and enlightenment of Japan’s basic law of food education, YANG Jin-yu, LI Xu, and ZHAO Ming-yang
Condition optimization and application of pectin degradation in reconstituted tobacco, HAO Hui, WANG Gaojie, XU Chunping, ZHANG Zhan, NIE Cong, SUN Siwen, and MA Yuping
Conjugate tooth profile solution and meshing analysis of harmonic drive based on envelope theory, LI Peng-chao, HE Xue-ming, LU Li-xin, and LIN Zi-dong
Construction and application of a comprehensive evaluation index system for food safety, ZHOU Yuan, XUE Rui-nan, WEI Ying, and LI Ming-qi
Construction and application of multi-dimensional food safety evaluation index system model, MIAO Lu, ZHU Ke, CAO Yi-qun, ZHOU Mo-qin, GAO Meng-zhao, TUO Xiong-xin, and DENG Ke
Construction and prediction of Bayesian network model of relationship between process parameters and discharge quality in loosening and conditioning, Jun TANG, Li TANG, Li-liang WEN, Bang-hua HE, Wen-qiang LIN, Zhong-da ZENG, Ning MA, and Bing ZHOU
Construction and research of bioreactor simulation scale-up model, HU Yi-wen, HAN Fei-fei, JIN Kui-qi, and SUN Yang
Construction and unitization verification of diffusion and backmixing model for continuous countercurrent extraction of Astragalus polysaccharide, MAO Lin-lu, SUN Peng-yao, ZHANG Xia, LI Lin, LI Yu-ting, LIANG Yi, and LI Bing
Construction of a prediction model for mainstream cigarette smoke quality based on Fisher linear discriminant analysis method, SHAN Qiu-fu, ZHANG Tao, LI Chao, LUO Lin, CHEN Fan-rui, and ZHANG Hai-tao
Construction of Chinese food safety education mechanism, LI Na
Construction of consumer safety food trust evaluation mechanism under information exchange, WANG Zhenduo
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
Construction of food logistics security system in the large scale sports events, QIU Ying
Construction of green food packaging system based on the strategic management of the supply chain, Lu ZHAO
Construction of lead (II) ion detection method based on regulation of thiacyanine self-assembly by nucleic acid aptamer, ZHAO Han, YU Li-jia, WU Zhi-sheng, ZHANG Ying-lin, ZHANG Hua-wei, and SHI Xiao-dong
Construction of mango quality inspection platform based on DSP system, PAN Junyang, XIANG Huiyu, and XUE Zhen
Construction of off-on electrochemiluminescence sensor based on doped graphene quantum dots for continuous determination of Fe3+ and F-, ZHANG Xiao-wei
Construction of production line docking system platform based on three-dimensional projection matrix, ZHANG Juanjuan and SHEN Xiaoyu
Construction of public food safety trust mechanism in the context of information asymmetry, Qing-jie MENG
Construction of quality change and oxidation kinetics model of lard during storage, LIU Shan-shan, SHEN Yue, HUANG Xian-qing, MENG Shao-hua, SONG Lian-jun, ZHAO Jian-sheng, and QIAO Ming-wu
Construction of recombinant E coli. of producing β-phenylalanine aminomutase and optimization of fermentation conditions, GE Fei, TANG Yao, ZHU Longbao, LI Yiwen, DUAN Zhenchao, MA Qisen, and TAO Yugui
Content of biogenic amines from Hunan bacon and its quality analysis, HU Peng, ZHOU Huang-hui, CHEN Guang-jing, and LI An-ping
Contents and changes of main fatty acids in the linseed oil, LU Yinjie, HAO Liping, and GUO Yuxuan
Contrastive analysis of volatile compounds from fresh adlay seeds and those with off-flavor, YANG Zhongquan, KAN Jianquan, CHEN Guangjing, and XIA Ji
Control strategy of beer fermentation temperature based onSmith predictable compensation, GAO Jin, ZHANG Jiayan, and FENG Xugang
Control system of distributed cabinet based on thermoelectric cooler for fruits and vegetables, ZOU Chidao, LU Enli, LU Huazhong, ZENG Zhixiong, and ZHAO Junhong
Control system of rice whitening unit based on BP-PID controller optimized by PSO algorithm, Qiang LI, Jin ZHOU, Yong-lin ZHANG, and Shao-yun SONG
Control technology of high speed food sorting robot based on closed loop and feedforward control, LIU Zhen-yu, XUE Yu-qiang, and XIE Zu-qiang
Correlation analysis between chemical composition and quality characteristics of Puer ripe tea, BAI Xiaoli, ZHANG Jianyong, JIANG Heyuan, LI Changwen, and ZHANG Chenxia
Correlation analysis of sensory evaluation and texture characteristics of purple rice Fenyuan, CHEN Wei-xuan, ZHUANG Wan-xian, WU Qian-qian, HE Heng-tao, HU Hai-yin, SUN Ruo-xin, and SONG Xian-liang
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
Correlation between Fe2+/Fe3+ and conductivity monitored on-line in the model wine induced by ultrasound irradiation, YAN Yanying, WANG Tingting, FU Xizhe, WEI Chenxi, FAN Xuehui, and ZHANG Qingan
Correlation between physical moisture retention propertyin tobacco samples and its pore structure, GUO Huacheng, LI Qiang, SUN Xueping, and HOU Pengjuan
Correlation between sensory evaluation and instrumental analysis of kamabokos texture, WANG Dan, JIANG Qixing, XU Yanshun, XIA Wenshui, and WANG Haiou
Correlation between texture and sensory evaluation of Apple, LI Lina, ZHAO Wuqi, ZENG Xiangyuan, XUE Shan, HUO Yaoyao, FANG Yuan, and GUO Yurong
Correlation between the preparation technology of the Maillard reaction intermediates derived from vegetable peptides and the smoking quality and style of its flavoring cigarettes, LEI Sheng, CUI He-ping, YANG Qian-xu, WANG Kai, LIU Zhi-hua, DUAN Yan-qing, WANG Jin, and ZHANG Xiao-ming
Correlation of the water-interacting property of dietary fiber powder with its composition and particle structure, TAO Jianming, YAN Caizhi, and ZHAO Guohua
Countermeasures for hotel catering safety management under the normalization of epidemic prevention and control, Chen Guo, Zhang Li, and Zhang Lan-jun
Coupling method of near infrared spectroscopy and multi source information for potato quality identification, LI Xue-jun and CHENG Hong
Crayfish quality detection method based on YOLOv4, WANG Shu-qing, HUANG Jian-feng, ZHANG Peng-fei, and WANG Juan
Criminal law and regulation of food safety in China, ZHANG Fengxue
Criminal law regulation of network food safety crime, ZHANG Yu
Cryoprotective effects on yeast of enzymatic hydrolysates from silver carp, XIONG Sijia, WANG Faxiang, YU Jian, LI Xianghong, WANG Jianhui, GUO Xingxin, and LIU Yongle
Cultural value and innovative strategy of local food packaging under the rural revitalization process, WANG Qiao-xing
Current situation and development strategies of freshwater fish processing industry in Hunan Province, XU Simin, LI Zhao, WANG Jianhui, HUANG Shouen, LIU Yongle, WANG Faxiang, LI Xianghong, and YU Jian
Current situation of food safety crime and the criminal law perfection, GONG Tingting
Curren tstatus and trends of theoretical research on subcritical fluid extraction of agricultural products, WU Qifei, SHI Jiachen, SUN Jun, CHEN Zhongwei, and XU Bin
Dark tea polysaccharide-iron produced by ultra-high static pressure and its digestion properties in vitro, JIA Shi-rong, HE Hong, AN Feng-ping, ZENG Sao-xiao, and SONG Hong-bo
Decolorization and filter aid effect of silicon-magnesium mixed decolorizer in anchovy oil, LI Wen, YU Jun, XIE Chenwei, and TAO Ningping
Deep sequencing reveals fungal community evolution in the production of Daqu fermented different seasons, ZHU Wenyou, NIE Yao, and XU Yan
Defect and improved method of the food security law system, ZENG Li
Defect detection method of chopsticks based on improved YOLOv3 algorithm, CHEN Jun-song, HE Zi-fen, and ZHANG Yin-hui
Defect detection method of red globe grapes bunches based on near infrared camera imaging, GAO Sheng
Defective jujube detection technology based on multi-scale convolutional neural network, FANG Shuang, ZHAO Feng-xia, CHU Song-feng, and WU Zhen-hua
Defects and perfect of law supervision of food additives, LI Ulian
Degradation kinetics and transformation mechanism research of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation, YAN Yali, LIU Fuquan, ZHAO Zhifeng, GU Xuequan, and XING Yong
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 3D flow field analysis based on ANSYS/CFX stepwise acceleration twin screw, TIAN Dong, GUO Shu-guo, and WANG Li-yan
Design and analysis for key parts of pneumatic conveying of airflow disturbance, WANG Jihuan and LIU Qijue
Design and analysis of a new automatic vending machine, LIU Haigang, WANG Gang, and GAO Jianbiao
Design and analysis of a parallel multi-fingered dexterous hand, FAND Yuefa and ZHOU Siyuan
Design and analysis of automatic cutting blade for slender jellyfish silk, FENG Yi-ran, TAO Xue-heng, WANG Xue-jun, LU Jin-shi, and LEE Eung-joo
Design and analysis of double deck unmanned vending meal storage cabinet, XI Wei-wei, SHA Jie, JIAN Yang-yang, WU Zong-qing, and QI Guang-yu
Design and analysis of radio frequency dryer for small particles (containing powder), LING Zhengzheng, REN Guangyue, DUAN Xu, LU Yingjie, and CHEN Xi
Design and analysis of the cylinder cam mechanism of the group cover machine, LI Gan, YIN Cheng-long, JIANG De-fu, and KE Wan
Design and application in food industry of mechanical vapor recompression system, LI Wei, ZHU Manli, and HONG Housheng
Design and application of an ice-temperature vacuum drying system, LI Jianguo, WAN Jinqing, and ZHAO Yanfeng
Design and application of round fruit sorting and labeling machine, SUN Kai, YAN Xuehui, and ZHU Rongsheng
Design and application of stepped stem classifier with high frequency, ZHENG Xi, XIA Zilong, YUAN Haixia, WANG Shanshan, LI Jun, GUAN Aizhang, WANG Yonghai, YANG Ming, and ZENG Weizhong
Design and application of the mini heat pump system for drying and, FENG Daoning, SUN Jian, LI Li, LI Zhichun, and SHENG Jinfeng
Design and development of avertical multi-station lotus core puncher, WANG Wangping, HE Liu, WANG Yiquan, ZHANG Yonglin, and YU Nanhui
Design and drying test of refractance window drying equipment, Wei-peng ZHANG, Yi-fan NIE, Hong-wei XIAO, Zhi-an ZHENG, Hao-yu JU, and Zhi-gang HUANG
Design and Energy-saving effect analysis of intelligent fresh-keeping system of puree draft beer, DUAN Lian, HAN Jitian, HUANG Huaqi, CHENG Xianyao, SONG Bo, GUO Fangquan, and XU Zaixian
Design and experimental research of high clearance universal operation chassis, LI Ze, SHI Yixin, JIANG Pin, HU Wenwu, and LIN Wei
Design and experimental research of jujube core-removing machine based on a single chip microcomputer, WANG Hua and ZHANG Jian-feng
Design and experimental researchon the screw extrusion device for shrimp head-cutting, MIAO Qingbo, WANG Wei, ZHANG Xiuhua, LI Duo, and LI Shanshan
Design and experiment of box type hot air drier for fruits and vegetables based on temperature and humidity control, JU Hao-yu, ZHAO Hai-yan, YU Xian-long, ZHANG Wei-peng, WANG Hui, GAO Zhen-jiang, and XIAO Hong-wei
Design and experiment of camellia oleifera fruit-stalk separation force measuring device, XIE Chengjian, CAO Chengmao, WU Jiasheng, and WU Delin
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 experiment of light angle adjustable device for measuring sugar content of citrus by near infrared spectroscopy, ZENG Xianming, HAN Longbo, WEN Tao, and DAI Xingyong
Design and experiment of mid-infrared dryer for macadamianut, WANG Jiaoling, SONG Weidong, DING Tianhang, WANG Mingyou, WU Jinji, ZHOU Dehuan, and ZHOU Fan
Design and experiment of multi-station automatic powder loading system based on fuzzy control, MOU Xiang-wei, NAN Xiang-gang, YU Xin-ye, and CHEN Lin-tao
Design and experiment of one cylinder driving five rows Longan core-removing mechanism, XIE Hai-jun, ZHANG Lian-bo, ZHU Ming-chao, and LI Peng-sheng
Design and experiment of online detection pallets for pomelo fruit based on spectral technique and optical simulation, SUN Xiaopeng, XU Sai, and LU Huazhong
Design and experiment of Penaeus vannamei freezing point and low temperature heat pump drying control system based on fuzzy control, WANG Guo-jie, MU Gang, HUO Jin, ZHANG Qian, and ZHANG Guo-chen
Design and experiment of QNZ24 type eviscerating machine for duck, WANG Daolu, YE Jinpeng, DING Youhe, JIANG Junqiang, and GUO Nan
Design and experiment of steel-concrete composite structure fast curing system for salted eggs, LI Saifei, WANG Shucai, LI Zhenqiang, and WANG Yuquan
Design and experiment of ultrasound-array-assisted enzymatic hydrolysis control system based on PLC, DING Yan-hua, MA Hai-le, QU Wen-juan, and XIAO Feng
Design and experiment on automatic chain head-cutting and back-opening machine for shrimp with V groove, ZHAO Qinglong, ZHANG Xiuhua, WANG Zehe, YI Jinggang, and YANG Shuhua
Design and experiment on type of rollers feeding device of cutting opening at back of shrimp, WANG Zehe, ZHANG Xiuhua, ZHANG Lili, and YI Jinggang
Design and implementation of a new sandwich making and selling machine, ZHOU Yusong and HUA Liang
Design and implementation of on-line nondestructive rapid testing system for wheat flour quality, SUN Xiao-rong, ZHENG Dong-yu, LIU Cui-ling, WU Jing-zhu, and JIN Jia-rui
Design and implementation of peristaltic soft pipe robot, ZAHNG Yu, WANG Ning, ZHAO Wen-chuan, and LU Deng-yu
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 manufacture of a new type self-unloading bone dregs removal suspension coop and bone dregs-falling proof device, YANG Fangwei, JIA Wei, ZHANG Chunhui, and LI Xia
Design and modeling of a soft pneumatic actuator, SUN Yilin, ZHANG Qiuju, and CHEN Xiaoyan
Design and motion analysis of main cam of high speed paper picking mechanism, YANG Benben, CAO Jujiang, LIU Yansong, and YANG Kun
Design and motion simulation of automatic packing robot for small size pouch food, CAI Chuntang
Design and multi-body dynamics analysis of stirring mechanism of cooking robot, HUANG Liang-hai, WANG Xiao-long, and LI Ya-ming
Design and optimization of solid fermentation of porcine blood powder medium for Clostridium butyricum, QIN Dongfang, LIU Aimin, and LI Hao
Design and parameters optimization of multifunctional encrusting machine, LIN Xue, HUANG Peng-cheng, TIAN Li-quan, and HOU Chang-an
Design and performance of heat pump intermittent pasteurization machine, CHEN Dong, LI Guosheng, XIE Jihong, and SHI Xiang
Design and performance tests of a new portable roaster, LV Zhongming, ROUZI Amuti, SHI Yong, and MA Bin
Design and process optimization of reciprocating decontaminating device for freshwater fish, XIA Wei-wei, MENG Qing-guo, ZHANG Chang-yuan, ZHANG Xu, and XU Zi-xiang
Design and realization of the food inner packaging detection device based on the machine vision, JIA Zhenzhen, ZHANG Tao, CAO Xingqiang, ZENG Jian, LI Xiao, and YAO Ermin
Design and research of a control system for boxed food packing, LI Yu-na and CHEN Rui-hong
Design and research of a new type of vertical home flour mill, XIE Mingzuo, JIA Ruiqing, MA Fei, SONG Tao, and ZHOU Dongxu
Design and research of a small and medium-sized vacuum apple beater with intermission, Song CHEN, Jun JIANG, and Zhong HUANG
Design and research of fruit detection and grading machine by clamping fruit stems, WANG Yunxiang, MA Benxue, JIA Yanting, and YANG Jie
Design and research of low temperaturewear simulation testing machine, SHEN Peng, CAO Huiqiong, and QIAO Yuli
Design and research of serpentine high power intermittent microwave drying equipment to the capsicum, CHEN Jiandong, ZHANG Qian, and CAI Yongmei
Design and research on compliant manipulator for shrimps head cutting, HAN Cui, ZHANG Xiuhua, LI Na, WANG Zehe, and YI Jinggang
Design and research on control node in sucrose crystallization process, PAN Zekai
Design and separation mechanism on separator for pea embryo skin by centrifugation, DONG Huanjun, LI Jiapeng, and SUN Chuanzhu
Design and simulation analysis for double globoidal cam-type stepping drive manipulator, GE Zhenghao, SHEN Jiaojuan, SI Xianyong, and HAN Xiaoyu
Design and simulation analysis of coconut and coconut shell separator based on double spring rotary, CAI Kuanqi, HU Zhuhua, LIU Boyi, CHEN Zhenbin, and ZHAO Yaochi
Design and simulation analysis of high-efficiency flexible pipe chain conveying equipment, WANG Zhen-min, LI Yong-xiang, WANG Ming-xu, and WANG huai-ting
Design and simulation analysis of the hopper mechanical vibration device for small jujube kernel removing machine, SHI Mingming, ZHOU Jie, JIN Yao, and KONG Xiaoling
Design and simulation of coffee capsule aluminum foil welding equipment, Jing-feng DING, Xiao-zuo XU, and Jiang XU
Design and simulation research and verification of a new bowl-shaped jellyfish spiral cutting system, HAN Chuan-long, LU Jin-shi, TAO Xue-heng, FENG Yi-ran, ZHONG Sen-miao, WANG Jing, and GUO Shuai
Design and statics analysis of a novel under-actuated robot hand, JIANG Rui-bing, ZUO Cui, HUANG Long, LI Zuo-kui, and LIU Bo-hai
Design and structure optimization of the multi-spots starter-pressing machine of Daqu in Chinese spirits, XIE Liangliang, TIAN Jianping, YANG Haili, ZHANG Liangdong, and MENG Sidong
Design and study on dough wobble-plate machine, HAO Yongxing, ZHANG Minghui, MA Ziling, and MA Shaodan
Design and test of an on-line measuring system for vacuum freezing dryer, ZHAO Hai-bo, PENG Xin, WU Kun, and DAI Jia-ao
Design and test of automatic batch weighing equipment based on PLC control, LI Lei, WANG Lei, and ZHOU Jing
Design and test of combined rubber seed shelling machine, ZHAO Le-ran and WANG Tao
Design and test of gear pump transmission of tomato harvester, HAO Zhaohui, YANG Xuejun, ZHOU Junping, and ZHANG Zhishan
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 hot pressing extraction equipment with composite rotary agitation and auto-discharging for bone extract, WU Ting, JIA Wei, ZHANG Chunhui, LI Xia, GUAN Sheng, HAN Ling, and YU Qunli
Design and test of on-line checking device for electronic belt weigher, ZHANG Linfeng, LIU Suijun, YANG Linchao, LIU Ying, HU Jiacheng, CAI Jinhui, SHEN Yinchu, LI Shaohua, and LI Qing
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 and test of spoilage sensing monitoring system for fruit, GUO Chuang, GUO Zhi-ming, SUN Li, SONG Ye, and ZOU Xiao-bo
Design and test of tea charcoal roasting machine based on fuzzy PID control, GAO Yu-sen, REN Jin-bo, LI Mei-juan, LIN Jian, and WU Chuan-yu
Design and test of the grading system for kernel-free white grapes with support vector machine, LI Ze-ping, GUO Jun-xian, GUO Yang, LI Xue-lian, ZHANG Liang-liang, and HUANG Hua
Design and test of the rub peeling machine for potato, YANG Jiapeng, WANG Qinghui, YAN Shengkun, and YANG Zhongqiang
Design and test of the separator of kitchen waste residue liquid based on EDEM fluent simulation, WANG Hao-xuan, GUO Lin, WANG Yi-ming, ZHANG Yong-hua, MAO Xin-bing, and ZHANG Tian-hui
Design and test of walnut cracking machine with self-grading extrusion, SHEN Liuyang, ZHANG Hong, TANG Yurong, LI Yong, LIU Yang, and LI Wen
Design and test of walnut shell creaking machine with four extrusion forces, YAN Ru, ZHAO Kuipeng, WANG Yaxiong, LI Jun, and CHEN Jing
Design and test on continuous peeling device for shrimp, ZHANG Zeming, WANG Zehe, ZHANG Xiuhua, WANG Wei, and YANG Shuhua
Design ideas andanalysis on application prospects of potato starch processing machine, LI Shuhua, WANG Kai, and YAN Zehua
Designing and developing of automatic separation emery roasting machine, YANG Zhicheng, ZHANG Lixia, GU Chunxiu, and ZHANG Jingsheng
Designing model for cigarette weight based on filling power of cut tobacco, XIANG Hu, HE Xiaoqiang, LIU Geyi, LI Shaochen, YANG Tao, WANG Long, and GUO Ge
Design of 3D sugar painting creative product printing based on FDM, YANG Jianwei, HU Yanan, WANG Yi, and ZHANG Hongxing
Design of a adding liquid instrument control system for sample pretreatment, WANG Zheng-jia, LV Zhao-xiong, ZHAI Zhong-sheng, ZHAO Hai-tao, HE Jia-qi, and WANG Chao
Design of a domestic small solar composting box, YU Peibin, CHEN Jianxin, and LI Yanwu
Design of a household and automatic pitting machine for jujube, GAO Haichao, HAN Haimin, CHEN Huitao, and LI Zhiwei
Design of an automatic hamburg-making machine, WANG Tao, CHEN Chengjun, GUO Yanbao, and LIU Chengcheng
Design of a new continuous grading litchi peeling machine, YANG Xiaotong, DUAN Xu, GUO Guixia, and REN Guangyue
Design of a new microwave-vacuum dryer, YANG Xiaotong, DUAN Xu, and REN Guangyue
Design of a new-type continuous stack-up juice press and proof on experimental machine, MA Songbai, ZHANG Shaoying, and WANG Jing
Design of a pitting and slicing device for jujube, WEN Huaixing, ZHOU Gaimei, and SHI Pengtao
Design of appearance quality grading system for apricot mushroom based on machine vision, LIU Hao, LIN Xin-hua, ZHU Ya-nan, ZHOU Zhu, WANG Min, and CHEN Xue-yong
Design of apricot core-breaking device with squeeze-tooth-to-roller and analysis of the strength of pressing roller, ZHU Zhao-shuai, ZHANG Jia-xi, YANG Li-ling, MAO Wu-lan, and WANG Yi-chao
Design of a small integrated machine for jujube-clamping-peanut, GAO Hai-chao, HAN Hai-min, and CHEN Hui-tao
Design of automatic cleaning in place system based on programmable controller, LI Xiangwei and LIU Wei
Design of automatic feeding system for pasta fermentation machinery, ZHANG Li-hua, DONG Tian-fei, and NIU Wen-zhao
Design of automatic grading control system of crab and its control program based on image recognition, ZHU Yan, CAO Yuanjun, and LI Shusheng
Design of automatic nut packing machine with rotary multi-station, WANG Fengyuan, LI Lan, LI Zhen, NIE Jiajin, ZHOU Jun, and CAO Shuo
Design of automatic roller sieve device for fruit cleaning impurities and sorting, LIU Zhiyong, LIU Junxia, YANG Jiapeng, WANG Xiaohui, HAI Ling, and LIU Wen
Design of automatic spiral corn sheller by extruding and rubbing method, ZENG Xiongmei, ZHANG Yan, and MA Yan
Design of automatic steam control of integrated processing device for fish noodle, CHENG Hong, JIANG Zhigang, FAN Zhuo, and XIANG Peng
Design of banana picking machine structure with guide rail, ZHU Dongyun, QU Junyuan, XU Lueqiang, ZHANG Baozhen, and JI Xiang
Design of bonding device for mounting box and analysis of the key structure and function, Ming-min DONG, Ying LI, Chong-chong XIE, Hai-shan LI, and Jian-hui YANG
Design of cam mechanism of carton handle arrangement device, NIU Zhen-hua, XU Hong-zhen, LIU Jiao-di, and LI Qiang
Design of ceramic containers products for food packaging based on kansei engineering, ZHANG Yushan
Design of chocolate Bar feeding system based on linear array camera, ZHENG Chen-xu and LI Ya
Design of cigarette weight control system based on microwave detecting technoloty, WANG Gongming
Design of coat-hanger die using in rice noodles wire extruding machine, HU Shuzhen, ZHOU Haijun, SUN Zhihong, LIU Yinzhi, and MA Xianjun
Design of coconut husking machine, ZHANG Zhiqiang, FAN Junqing, and WANG Tao
Design of conical root cutting device for Oudemansiella raphanipes, LI Yi-xin, ZHAO Ming-yan, ZHOU Qiao-jun, LIANG Xi-feng, CAI Wei-ming, HU Jian-hong, XIE Chong-yang, CHEN Tao, and CAI Hui
Design of continuous device for cutting head and tail of freshwater fish, ZOU Wei, WAN Peng, FU Hao, PENG Jinyu, HUANG Jun, and TAN Hequn
Design of control systemfor cylinder of tea green-removing machine using infrared source based on LabVIEW and Arduino, YU Wenjun, XIONG Aihua, LIU Zhongshou, PEI Gang, LUO Bin, JIN Shanfeng, HUANG Chaoqiang, YANG Puxiang, and WU Ruimei
Design of control system for external thread whirling machine used for processing pressing screw, LIN Xudong, WEN Jie, LV Tao, and WU Yanming
Design of control system for multi-functional tea packaging machine based on TIA portal, FENG Huiping, HU Yanan, YAN Chenyu, and LI Minghui
Design of control system for vertical bagpacking machine based on motion controller, DU Jian, FENG Yu, ZHU Xuejian, and MA Yong
Design of dual cleaver alternating continuous mincing machine, ZHENG Yan, WANG Chengjun, WU Yanan, and CHENG Haojie
Design of egg fruit automatic processing device based on principle of servo, ZHANG Zhi, WANG Yumo, ZHANG Yan, and REN Xibao
Design of extrusion-grind rubber fruit test sheller, FAN Haiyan, WANG Tao, WU Di, and HE Xiaofan
Design of fast cherry defect detection and recognition system based on FPGA, PEI Yue-kun, GU Yu, and LIAN Ming-yue
Design of filter error prevention supervising system, LI Yuliang, ZHU Liming, QIAN Yongan, ZHANG Lihong, and LIU Wanli
Design of freshwater fish slitter by belt-clamp, HUANG Pengfei, TAN Hequn, ZHANG Chunji, WAN Peng, and NIE Jie
Design of fruit grading system based on machine vision, LIU Jia-hao, GAO Jun-wei, ZHANG Bing-xing, and WANG Jian-chong
Design of grading and sorting mechanical system for Pleurotus eryngii based on differential separation principle, LIN Xin-hua, LI Yue-dan, ZHU Ya-nan, ZHOU Zhu, and CHEN Xue-yong
Design of grain moisture detection device, XU Baowen, CAI Jianrong, SUN Li, ZHANG Wensong, AN Yuting, and HE Zhenlu
Design of green beans online screening system based on double linear CCD, WU Chen-chen, WANG Yong-qiang, and ZHOU Cong-ling
Design of heat sealing cam of forming packaging machine based on “trace curve” of creo parametric, HAN Ju, CAO Lijie, and ZHANG Hongyu
Design of hickory nuts shell and kernel sorting system based on fuzzy clustering algorithm, WANG Tianyu, CAO Chengmao, XIE Chengjian, and LI Zheng
Design of high bag palletizing machine based on synchronized belt drive, ZHANG Jian-qiang, CHEN Xing, and LIU Zhi-peng
Design of industrial fermentation measurement and control system, Li-ming QIAN, Feng GUO, Meng ZHA, and Wei-wei LU
Design of intelligent milk machine based on user behavior contact, WANG Weiwei, WANG Wei, and LI Huanni
Design of intelligent tea sorting equipment control system, GAN Mi, LI Zhi-qiang, WANG Fei, and XIA Xian-chun
Design of machine for threshing and peeling wet pepper, SHU Qi and ZHANG Yan
Design of mechanical steaming bucket feeding control system based on PLC, LI Hong and HUA Yong
Design of mixing reaction tank of suitable for high viscosity non-Newtonian fluidossein, HAN Dong, JIA Wei, and ZHANG Chunhui
Design of moisture-content detecting system for the dried powders of the fruits and vegetables, ZHAO Yong, WU Xu-yao, HUANG Wen-ying, XU Hui-li, and WU Zhong-hua
Design of monitoring system for soybean powder spray drying tower based on fuzzy PID, HOU Qiang, XU Ying, and TIAN Siqing
Design of multi-station rotary capping machine for filling beverage packaging, YANG Jing, CHEN Cai-xia, LUO Zhe-hui, and LIU Xie-you
Design of needle-typed moisture content detecting instrument of grains, WANG An, WU Yang, and LIU Quan
Design of oil-water separation commercial frying machine with automatic feed-in and feed-out device, YANG Guifu
Design of on-line detection device for cut tobacco structure, WU Wen-qiang, LI Jun, CHEN Long, JIN Yong, LIU Bin, ZHONG Ke-jun, MAO Wei-jun, WANG Yin-bin, and XU Wen-wu
Design of on line detection system for cigarette capsules based on machine vision, CHANG Jing-jing, ZHENG Peng, WANG Wen-xiu, and XU Ying-jie
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 personalized ice cream machine based on 3D printing, HONG Jian, WANG Dongyan, LI Fei, and QIN Guoxuan
Design of processing docking platform of food machine based on three dimensional image calibration, FU Wen and LI Xiang
Design of PU real time control system for beer pasteurization machine based on OPC, YANG Qingyan, ZHANG Kuibang, CHEN Rongna, and YUAN Jiabao
Design of quinoa moisture rapid detector based on capacitance method, Qian XI, Zhi-yong ZHANG, Kai YUAN, Dong-sheng GUO, and Ying-rui WU
Design of real-time detecting system for grain moisture in dryer, HU Yong and JIANG Yong-cheng
Design of rectangular microwave spouted bed with single waveguide based on electric field distribution, SHUAI Weikui, WANG Ruifang, GAO Yaping, WU Long, XU Qing, and LI Zhanyong
Design of robot NC cooperative electromechanical system for remote 3D cake printer, AN Jiaqiang, TANG Xiaohua, WU Jing, YANG Siping, and LI Tianjiao
Design of rock tea manipulation system based on fuzzy control, LIU Jiang-ping and JIN Xin-yi
Design of rubber fruit sheller, ZHAO Hua, WANG Tao, and HE Zhuoliang
Design of semi-automatic pellet racking machine, ZHANG Yaling, ZHU Wangchun, and CHENG Hao
Design of small multi-functional stamp mill, ZHANG Wenbin
Design of spherical fruit packing machine based on AHP/AD/TRIZ, ZUO Bin, WANG Renzhong, and WANG Min
Design of spherical type 360° of tea stirring machine, flow field analysis and experimental analysis, Jun YANG, Mu-hua LIU, Cheng-zhi RUAN, Bo ZHANG, and Jiang-hua YE
Design of stacking machine control system of food packaging box based on HMI and PLC, QIAN Zhenhua, WANG Rongyang, and ZUO Xiqing
Design of stacking machine for finished food boxes based on motion controller, WU Xiaoqiang, HUANG Yunzhan, and ZHAO Yongjie
Design of starter-making process control system using bidirectional variable frequency vibration pressing, LI Hong, WANG Wenle, and HUA Yong
Design of steamed bread machine production line based on AHP and TRIZ theory, FU Xiao-li, XU Qiao, YANG Shu-feng, and ZHANG Bin
Design of stirring mechanism in milk tanker based on TRIZ theory, GAO Guohua, HUANG Juan, and LIU Jichao
Design of sugarcane peeling machine based on motion controller, WU Xiaoqiang, HUANG Yunzhan, and ZHAO Yongjie
Design of tea baking temperature control system based on fuzzy neural network PID control, Xing CHEN
Design of temperature remote monitoring system for beer pasteurization machine based on GSM, ZHAO Fang, ZHENG Xiaoxi, and QI Zegang
Design of tension control system of food packaging machine based on fuzzy fractional-order PID, Ya-nan HU, Xin LI, Jiao-fei HUO, Ming-hui LI, and Xiao-juan SUO
Design of the mechanism principle of the new green walnut peeling machine, ZHAO Jingtao, SHANG Pengxu, WU Xiaoxue, and FANG Ye
Design of the on-line continuous cutting equipment foryoung coconut, ZHANG Cong
Design of the rectifying fuzzy control system of the bag film of pouch pecan kernel packaging machine, HU Wangyang, CAO Chengmao, WU Zhengmin, JIANG Lan, and HU Mengke
Design of thered jujube pitting machine and simulation analysis on Geneva mechanism, CAO Jincao, HUANG Xiaohua, SHI Zhengyuan, HUANG Yawei, and QI Henan
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
Design of the terminal actuator of kiwi fruit picking manipulator, WANG Yilei, CHEN Lin, YI Liuzhou, WEI Xin, and TANG Jian
Design of visual grading system for fresh stipe-free shiitake mushroom, WANG Wei, LIU Ya-chuan, LV Bin, and HU Xin-yu
Design of visual inspection system for bulk food sorting based on network environment, YAN Peipei
Design of walnut belt continuous dryer based on fluent, WEI Xin-long, LI San-ping, WU Li-guo, and DU Jia-bao
Design of walnut online weighing system based on support vector regression, JIN Zuohui, ZHAI Zhiqiang, ZHANG Ruoyu, ZOU Kunlin, and PANG Yujie
Design of weighing system for micro mixing powdery particles, Da-pan HOU and Ju-dong LIU
Design of wireless sensor network for fresh food supply chain management based on network topology, LIU Yong-li and HOU Qing-feng
Design on system for fresh products e-commerce packaging by RFID, MA Yecheng
Design road of food packaging guided by interactive concept, LIN Haiyan
Design the rural food packaging design under the ethical concept, ZHANG Jiaxin and ZHU Li
Detected chlorpyrifos, imidacloprid, and propoxur residues in citrus by QuEChERS-high performance liquid chromatography method, SUN Zhigao, SHENG Ran, HAO Jingmei, LONG Yong, YU Fengsheng, and FANG Ming
Detecting chewiness of apple by near infrared spectroscopy technology combined artificial neural network, ZENG Xiangyuan, ZHAO Wuqi, QIAO Yaoyao, YIN Yiran, PEI Yali, HUO Yaoyao, and GUO Yurong
Detection and analysis of sulfonamides residues in meat poultry in Hunan province, Jun XIANG, Wan-li TANG, Hui LIU, and Hong-qing ZHAO
Detection and classification of Chinese rice wine with different wine age by zNose, ZHANG Zhen, LI Zhenfeng, SONG Feihu, LI Jing, and XU Wanxiu
Detection device for microfluidic molds airborne in food (beverage) processing workshop, ZHAO Zhong-ying, XU Pei-feng, and YAN Fang
Detection method of defective coffee beans based on YOLOv5, ZHANG Cheng-yao, ZHANG Yan-cheng, ZHANG Yu-qian, and ZHAO Yu-qing
Detection method of mutton adulteration based on PSO-LSSVM and characteristic wavelengths extraction, Tian-tian CHENG, Ke-jian WANG, Xian-zhong HAN, Shi LI, and Yuan WANG
Detection models of mildew degree in honeysuckle based on hyperspectral imaging technology, FENG Jie, LIU Yunhong, WANG Qingqing, YU Huichun, and SHI Xiaowei
Detection of aflatoxin B1 in edible oil by electrochemical sensor based on SnO2/SiC hollow sphere nano chain, WU Min-fu, LI Sha, XU Zhen-lin, and SUN Yuan-ming
Detection of blending proportion of cut tobacco stem based on RGB image features, KOU Xiao-teng, ZHANG Yong, ZHANG Hui, ZHANG Chao, and DING Nai-hong
Detection of cherry defects based on improved Faster R-CNN model, WEI Ran, PEI Yue-kun, JIANG Yan-chao, ZHOU Pin-zhi, and ZHANG Yong-fei
Detection of common defects in jujube fruit using hyperspectral imaging, WANG Wanjiao, HE Xiaoguang, WANG Songlei, LIU Guishan, and WU Longguo
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
Detection of diethylstilbestrol residues in duck meat usingsurface-enhanced Raman spectroscopy, TAO Jinjiang, PAN Guigen, LIU Muhua, YUAN Haichao, and ZHAO Jinhui
Detection of Enrofloxacin residues in chicken based on surface enhanced Raman spectroscopy and two-dimensional correlation spectroscopy, BAN Jing-jing, LIU Gui-shan, HE Jian-guo, CHENG Li-juan, FAN Nai-yun, and YUAN Rui-rui
Detection of foodborne pathogenic bacteria based on hyperspectral imaging, DUAN Peng-sheng, XU Jin-chai, CHEN Yi-lei, YE Da-peng, and WENG Hai-yong
Detection of GOD activity during the germination of Aspergillus niger spores by electrochemical method, LIU Yangru, LI Zhonghai, and REN Jiali
Detection of hydroxyapatite in milk powder, ZHU Lixian, LIN Qinbao, ZHONG Huaining, WANG Liang, and PAN Jingjing
Detection of insect hole andmildew in processing tomato by visible near infrared hyperspectral imaging, MA Yan, ZHANG Ruoyu, and QI Yanjie
Detection of jujube defects based on the neural network with network convolution, YANG Zhi-rui, ZHENG Hong, GUO Zhong-yuan, and XU Xiao-hang
Detection of kitasamycin residues in duck meat using surface-enhanced Raman spectroscopy, ZHAO Jinhui, HONG Qian, YUAN Haichao, and LIU Muhua
Detection of lead based on Fe3O4@C/[BSMIM]HSO4/GCE sensor, LIU Xiao-wei, WANG Wei-hao, GU Yuan-nong, and WANG Jing-jing
Detection of methimazole residue in animal-derived foods by combining solid-phase extraction with high performance liquid chromatography, CHI Yonghong and YUN Yaguang
Detection of mixing proportion of stem by near infrared spectroscopy combined with linear non-negative regression coefficient regression method, LIU Jing, HU Jian-xi, YANG Fang-fang, GAO Hui, and YANG Pan-pan
Detection of moldy maize aflatoxin B1 and gibberellinby hyperspectral coupled with neural network, WANG Guanghui and YIN Yong
Detection of pentachlorophenol in fishery water using surface-enhanced Raman spectroscopy, ZHANG Luwen, YU Wansong, XIA Sujie, CHEN Yan, and WANG Ke
Detection of potato external quality based on hyperspectral technology, DENG Jianmeng, WANG Hongjun, LI Zouzou, and LI Yuanhong
Detection of sugar content in apple by near infrared spectroscopy based on variable optimization, ZHANG Li-xin, YANG Cui-fang, CHEN Jie, WANG Ya-ming, and ZHANG Xiao
Detection of the Chinese Jujube surface defects by machine vision, WANG Chunpu, WEN Huaixing, and WANG Junjie
Detection of the pH value of cigarette smoke in simulated oral environment, LI Huaiqi, QIU Jianhua, LI Guozheng, LI Qian, HUANG Pei, CHCN Xiao, YANG Chen, WANG Yong, LIU Jinxiao, WANG Ning, MA Yan, and LUO Zhen
Detection of tobacco mildew based on electronic nose technology, HUANG Xingyi and CHEN Wei
Detection on phthalates in white spirit by HPLC, CAI Yingxiang, LI Zhonghai, FU Xiangjin, ZHANG Hui, LI Jilie, and WANG Shuyuan
Detection on surface defect of apples by DT-SVM method, QIU Guangying, PENG Guilan, TAO Dan, and WANG Zhengrong
Detections of dust proof, water proof and oil proof on packaging film of deoxidizer for food, ZHOU Cong, WAN Fu, LIU Zhao, ZHAO Jin-yao, KANG Feng, and XU Liang
Detect the content of polar components in frying oils by preparative FLASH chromatography, XUE Bin, CAO Wenming, and YIN Yujie
Determinants factors and the strategies of improving thermostability of thermophilic α-amylase, LI Caiming, CHEN Shuangdi, GU Zhengbiao, HONG Yan, CHENG Li, and LI Zhaofeng
Determination and comparison of aroma components in different heated cigarette aerosols by GC-MS/MS, SI Xiao-xi, XIANG Ben-fu, JIANG Wei, LIU Zhi-hua, YANG Chen, ZHU Rui-zhi, ZHANG Feng-mei, HE Pei, and JIANG Li-hong
Determination and comparison of hydrolyzed amino acids and free amino acids in six kinds of grape seeds, WEI Yangfei, SONG Hai, YUE Guoren, ZHANG Hongxi, and LI Caixia
Determination and content analysis of phenolic compounds in different late-maturing citrus of China, ZHANG Jing, ZHU Lisha, ZHANG Yaohai, ZHAO Jing, DONG Chao, and JIAO Bining
Determination and correlation analysis of organic acids in green plum with different maturity in different regions, ZHAO Xu-zhu, XIA Chen, ZHU Yong-qing, CHEN Jian, and CHEN Yu
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 and principal component analysis of volatile compounds in different parts of Citrus reticulata Blanco. flowers, LI Fuxiang, MING Jian, AO Miao, LI Fuhua, and ZENG Kaifang
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 10-hydroxy-2-decenoic acid in honey by ultra high-performance liquid chromatography-tandem mass spectrometry, HU Li-li, LI Ying, WANG Hui, PI Lu-lu, CHEN Xian-gui, and JIANG Li
Determination of 10 metal elements in puffed food by ORS-ICP-MS, LI Ying
Determination of 16 elements in canned food paste for infant by microwave digestion coupled with ICP-OES/ICP-MS, LI Meng-jie
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 19 antidepressants in health food by high-performance liquid chromatography-Time-of-flight mass spectrometry, LIU Jie, ZHU Xiao-ling, PENG Qing-zhi, ZHOU Tao-hong, GONG Lei, and WU Wan-qing
Determination of 19 kinds of organchlorine pesticide residues in apple-pear by using gas chromatography-mass spectrometry coupled with solid-phase extraction, YAO Yunheng, BAI Longlü, WU Lunpeng, WU Xinzi, YI Tao, QIN Zhenning, and REN Xiuli
Determination of 39 main flavor components in cigarette by ASE—GC/MS, GUO Lei, LI Juanjuan, SUO Weiguo, TIAN Yaowei, LUO Juanmin, XU Da, SHAO Dengyin, LI Fulong, SUN Qiang, CAI Jibao, and SU Jiakun
Determination of 45 elements in Yingde black tea by ICP-MS, ZHANG Xiancai, ZHANG Chunhua, HUANG Xiaolan, and WU Huiqin
Determination of 46 elements in Osmanthus fragrans by microwave digestion with ICP-OES/ICP-MS, QIN Suni, HUANG Junjie, QUAN Xiqiang, TAO Xin, and QIN Cuiyun
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 57 organic pollutants in edible vegetable oil by gas chromatography-triple quadrupole mass spectrometry, LIU Yu-xing, YI Shou-fu, XU Wen-yang, TANG Wan-li, KANG Shao-ying, and WANG Xia-li
Determination of 5 heavy metal elements and 15 rare-earth metal elements in dark tea, CHEN Xiong, FANG Xuanyi, DAI Xuan, CHEN Tiebi, LIU Xiaowen, and LI Wenyi
Determination of 5 kinds of phthalate acid esters in food by single drop microextraction combined with gas chromatography-mass spectrometry, QIN Fei and MI Shengquan
Determination of 5 phenoxyacid herbicides in camellia oil by magnetic solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, ZHANG Fan, YI Yanmei, ZHANG Chunxia, HUANG Zhiqiang, ZHANG Ying, LI Zhonghai, and ZHONG Haiyan
Determination of 6 fluoroquinolones residues in aquatic products by solid phase extraction and ultra performance lquid chromatography, HE Jiang, LI Xiaoyue, QIU Yujie, LI Boen, and YANG Pinhong
Determination of 72 antibiotics residues in raw milk by ultra-performance liquid chromatography-tandem mass spectrometry, WANG Chengping, QIN Yu, HOU Beibei, LEI Tao, YU Chenghua, and GE Yu
Determination of 7 kinds of polychlorinated biphenyls in water by magnetic solid phase extraction/thermal desorption-gas chromatography-tandem mass spectrometry, FU Shan-liang, ZHANG Fan, LU Jing, CHEN Lian, CHENG Jing, and ZHU Shao-hua
Determination of 9 kinds of fatty acids in vegetable oil by HPLC-ELSD, NIU Qian-qian, XU Xin, ZENG Xue-ying, ZHONG Hai-yan, and XU You-zhi
Determination of acetaldehyde in wine by gas chromatography-mass spectrometry, WEI Xiaoqun, ZHENG Xuan, GUO Qingyuan, LING Li, ZENG Guangfeng, HUANG Jin, and CAI Chun
Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS, DONG Wenjing, DAI Jinbo, NIE Rongrong, SHEN Jie, YE Caiping, and CAI Zhitao
Determination of active components in Ciqishencapsule and its safety evaluation, WANG Xiao-lin, DAI Li-ying, DI Song, and ZHONG Fang-li
Determination of altrenogest residue in pig edible tissue by a high performance liquid chromatography-tandem mass spectrometry method, NI Xiang-yan, SUN Nian-xia, YU Han-bing, FANG Fang, and SUN Zhi-wen
Determination of amino acids in spray-dried milk by UPLC, QIAN Yu, WANG Huichao, WU Linhao, and XUE Xiuheng
Determination of aminophylline residues in edible tissues of pig by high performance liquid chromatography tandem mass spectrometry, ZHANG Li-fang, XIAO Jin, LING Ning, ZHENG Xu-jian, LI Ming-yang, and ZHOU Xin
Determination of amylose and amylopectin in mung bean by dual-wavelength spectrophotometry, HUANG Jianrong, WANG Zhijiang, LI Lichang, OUL I, and XU Jinrui
Determination of anilazine in rape and rapeseed by LC-MS/MS, DOU Yin-hua
Determination of anilazine in tomatoes and cucumbers by LC-MS/MS, CHEN Jingchun
Determination of benzaldehyde residues contents in honey by HPLC-MS using Rhodamine B hydrazide as the pre-column derivatization Reagent, PENG Xue, HAN Rui, CHEN Liying, WANG Yue, ZHU Guiping, CAO Ruifang, ZHONG Tingting, SHEN Guanghui, LUO Qingying, ZHANG Zhiqing, and LI Shanshan
Determination of bisphenol A and nonylphenol in food packaging material by high performance liquid chromatography-tandem mass spectrometry, TANG Ji-wang, YUAN Lie-jiang, XIAO Yong, WANG Shu-xia, PAN Zhao, and DENG Hang
Determination of bisphenol A in canned food by HPLC method, DAI Huanhuan
Determination of blending uniformity of cut tobacco based on near infrared spectroscopy, Ke-wen ZHAO, Shi CHEN, Hao JIANG, Long-jun LI, Ze-song LUO, Zhong-wei YIN, Xing-lin ZHANG, and Jing LIU
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 bread adsorption isotherm and comparison of determination methods, DONG Lei, XIAO Man, and JIANG Fa-tang
Determination of cadmium in milk samples using deep eutectic solvent based liquid-liquid microextraction-graphite furnace atomic absorption spectrometry system, WANG Su-li, CAO Jun, DING Wei, PAN Xin-liang, SHI Qing-dong, and LI Zhi
Determination of Cd in Shrimps by microwave digestion and inductively coupled plasma mass spectrometry, LI Qianyun, ZHOU Guoyan, and CAO Lei
Determination of diethylstilbestrol in microbial degradation systems by HPLC—UV, DENG Weiqin, LI Ashuang, PENG Xian, LIU Shuangshuang, HU Kaidi, ZHANG Mengmei, HE Li, CHEN Shujuan, HAN Xinfeng, and LIU Shuliang
Determination of discrete element simulation parameters of rice milling machine, ZHANG Ning, CAO Xian-zhou, WANG Xin-yu, and SUN Yan-ling
Determination of duck meat adulteration ratio in pork stuffing, FEI Ying-min, PAN Lei, NI Xue, and ZHANG Gen-sheng
Determination of eight kinds of insecticides in dairy products by dispersed solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, YAN Wan-ying, HE Min-heng, WEN Heng, LIU Zhi-peng, and YU Zhi-cong
Determination of ethephon residues in vegetables and fruits bysilane derivation gas chromatography, WANG Jiebin, HONG Xia, QIAN Yinwen, CHAI Zonglong, ZHOU Xinkui, ZHANG Yanjun, and ZHANG Yaxin
Determination of five arsenic species in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry, WANG Linpei, ZHENG Yazhe, and PENG Xinran
Determination of five kinds of clove phenol anesthetic in aquatic product by HPLC with molecularity imprinted solid phase extraction, HE Hongjian, HUANG He, GAO Ping, LIU Ya, JIANG Zhihong, and CAO Zhanhui
Determination of five phthalate residues in white spirit by gas chromatography, CAO Yong, HUA Xiaoman, ZHENG Mingzhu, WANG Nan, and LIU Jingsheng
Determination of four arsenic species in aquatic products by liquid chromatography-atomic fluorescence spectrometry, LIU Zhenghua and LI Zhonghai
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 four synthetic antioxidants in edible vegetable oil by gas chromatography-mass spectrometry coupled with QuEChERS, ZHENG Hong-tao, LIU Zi-xiong, WEI Rong, XIE Guo-dan, DONG Hai, and TAN Gui-liang
Determination of hydrazodicarbonamide in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry, ZHAO Youyou, HUA Jin, GAO Yuanhui, ZHANG Qi, GUO Haiqian, ZHANG Xinxin, and YANG Puchen
Determination of icariin and other 20 functional components in food by liquid chromatography tandem mass spectrometry, FAN Xiao-long, CHEN Ran, WU Wan-qin, LIU Guo-jiao, HUANG Kun, and JIANG Feng
Determination of imibenconazole in fruits and vegetables by ultra high performance liquid chromatography-tandem quadrupole mass spectrometry, CHEN Jingchun, CHEN Sheng, HE Yabin, and ZHENG Xiaoping
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 lead in table salt by using internal standard method and standard addition method of ICP-MS, ZHU Ying, FU Wenwen, and YAO Xiaofan
Determination of lignans in Qinghai flaxseed and its antioxidant activity, CHEN Yun-yun, WANG Jin-ying, WANG Xing-rui, HAN Yu-ze, LI Ying-xia, and WANG Shu-zhen
Determination of mercury content in the food paper-plastic composite packaging materials, PENG Xianglian and FU Hongjun
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 nitrite in food by using headspace-gas chromatography, HE Hao, CHEN Xingying, SUN Yingqiu, and ZHAO Juan
Determination of Organic Selenium in Food by Inductively Coupled Plasma Mass Spectrometry, GONG Liang, XIONG Jun, and YU Yigang
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 pindone in meat product by GC-MS, HE Yan, XU Wenyang, SUN Guifang, ZHOU Xingwang, and TANG Wanli
Determination of polycyclic aromatic hydrocarbons by MSPE-HPLC-UV-based on covalent organic frameworks, HU Biqing, YE Jia, LI Qianlian, PANG Jie, and YAN Zhiming
Determination of polycyclic aromatic hydrocarbons in gum-based chewing tobacco by GC-MS/MS, CAI Jie-yun, WANG Hui-ping, LIU Wei, GU Jian-long, SUN Hao-Wei, ZHANG Ke, LONG Jie, and LI Chao
Determination of purity certified reference material of genistein and the evaluation of its uncertainty, LI Quan-fa, YU Han-song, WANG Min, and ZHOU Jian
Determination of release behaviour of flue-cured tobacco by simulated pyrolysis technology, CHEN Yaoqi, HONG Yuan, ZENG Lingjie, XIE Wenyan, and LUO Changrong
Determination of residence time distribution and its influencing factors during twin screw extrusion, CUI Wei-zhen, TAO Hai-teng, and CUI Bo
Determination of retinol palmitate and retinol acetate in formulas for special medical purposes intended for infants by HPLC, LI Tao, ZHOU Yanhua, SUN Guifang, YANG Tao, YIN Weicheng, and YANG Qingyi
Determination of rutin, hyperoside, quercetin in Xiang lotus by HPLC, ZHONG Feifei, LI Jing, LEI Deqing, YANG Yun, WU Jianfang, and OUYANG Li
Determination of semi-volatile organic compounds in drinking water by gas chromatography-triple quad MS with large-volume injection, CHEN Hong-bo, XIA Hui-li, and FANG Ru-yi
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 small molecular peptides in infant formula milk powder by gravimetric method combined with amino acid analysis, HUANG Wei-qian, HUO Wen-xi, XU Li-zhu, HE Min-heng, WU Jun-fa, ZHENG Xue-yin, and LUO Hao
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 SSC content in single grape based on NIR combined with wavelength selection, GUO Cheng, MA Yue, LIANG Mengxing, and YAN Hui
Determination of streptomycin residue by in tomatoes by Synchronous fluorescence of CdTe quantum dots, MAO Yongqiang, HU Meina, LI Na, ZHANG Dan, and MAO Jing
Determination of sugars and polyols in domestic and imported cigarette brands with high performance liquid chromatography, GUO Lei, SU Jiakun, LUO Juanmin, XU Da, SHAO Dengyin, SONG Shiqing, FAN Linghui, and LU Huijun
Determination of sugars in fresh tobacco leaf by ultra high-performance liquid chromatography for screening evaluation, LIU Xin, LI Jing, WEI Yuling, SONG Chunman, CHEN Jianhua, MIAO Enmin, GENG Yongqin, XIANG Ming, and TIAN Limei
Determination of suxamethonium chloride in meat by HPLC—MS／MS method, ZHOU Xingwang, KANG Shaoying, ZHANG Jihong, and ZOU Qiao
Determination of ten kind of metal elements in different varieties of Jiangxi famous tea, KE Fa-jun, YANG Wu-ying, WANG Dan, HONG Yan-ping, CHEN Xin-zhu, and WANG Yu-bo
Determination of ten phytotoxins in botany solid beverage by ultra high performance liquid chromatography coupled with QuEChERS, ZHANG Peng-fei
Determination of the imaging system for seedless white grape based on image evaluation, LI Ze-ping, LI Xue-lian, ZHOU Jun, GUO Jun-xian, HUANG Hua, GUO Yang, and ZHANG Liang-liang
Determination of the polyphenols contents in Lotus bee pollen soluble dietary fiber by different mothods and study on its effects on growth of microorganism, ZHENG Hui, YANG Yong, ZENG Yiqiong, LIANG Qianqian, SHAN Suo, and LI Shunxiang
Determination of theresidual volatile phenols in fish meat and its products by the flow injection spectrophotometric, Yin-qi CHENG, Xin ZHENG, Di LIU, Hao FENG, Ying ZHU, Qing-zhi PENG, and Tao-hong ZHOU
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
Determination of three sterols in camellia oleifera seed oil by atmospheric pressure chemical ionization ultra performance liquid chromatography-time of flight mass spectrometry, PAN Jin-hua, CHEN Feng, BAI Jian-ping, DUAN Xue-fei, and LI Qi-qi
Determination of total fluorine in tea by nuclear magnetic resonance spectroscopy combined with oxygen bomb combustion, ZHOU Mi, HAN Zhi, ZHU Zheng-wei, ZHU Song-song, WANG Hui-xia, JIANG Feng, and ZHU Qian
Determination of total polyphenolsin barley spent gains by Folin-Ciocalteu colorimetric method, MEI Jin, DING Wenping, XIONG Jinjuan, and ZHUANG Kun
Determination of twelve elements in jujube by inductively coupled plasma atomic emission spectrometry (ICP—AES), CHEN Kai, LI Jinyu, LI Qiong, and LI Huanrong
Determination of vancomycin antibiotics residues in animal derived food by solid phase extraction and high performance liquid chromatography-tandem mass spectrometry, Jin LIN, Xiao-long FAN, Feng JIANG, Qing-zhi PENG, and Tao-hong ZHOU
Determination of vanillin and ethyl-vanillin in milk powder by gas chromatography-mass spectrometry, ZHENG Xuan, HUANG Jin, LIN Jie, LI Ju, WEI Xiaoqun, CAI Chun, CHEN Yanfen, FENG Jieli, and GUO Qingyuan
Determination of vanillin in powdered milk by liquid-liquid extraction-solidification of acceptor phase-reextraction-gas chromatography/mass spectrometry, ZHANG Jianhui, LI Sha, HUANG Hui, and XIA Lixin
Determination of vitamin C in red globe grape based on visible/near-infrared diffuse reflectance spectroscopy, CHEN Chen, LU Xiaoxiang, ZHANG Peng, CHEN Shaohui, and LI Jiangkuo
Determination of volatile aroma components in cigarettes and optimization of flavoring process of tobacco, LI Da, LI Xian-ke, ZHANG Tao, XU Ren-jie, YUAN Peng, and LI Chao
Determination of water-soluble vitamins in infant milk powder by isotope dilution coupled with ultra performance liquid chromatography-tandem mass spectrometry, HUANG Shui-lin and HE Ming
Determination of Zn2+ Cd2+ Pb2+ in food base on Bi-Co-BTC electrochemical sensor, DING Kewu, DAI Lili, HUANG Dihui, SUN Zhongwei, and YE Ruihong
Determination of α-solanine and α-chaconine in potato by HPLC—ELSD, SHANG Tingting, KUANG Mengting, HU Xingxi, XIONG Xingyao, and LU Ying
Determination of β-lactams by ultra performance liquid chromatography-tandem mass spectrometry with QuEChERS in goat milk, WANG Shuaishuai, ZHENG Xiaoping, MENG Jin, and HE Yabin
Determination on freshness of strawberry based on electronic nose and ethanol sensor, XU Jing, ZHAO Xiujie, SUN Ke, WANG Zhuo, and TU Kang
Determination on iodione content in infant formula by ICP—MS with water extraction, YUAN Bo, XU Hongbin, SUN Kaifeng, and ZHOU Taoyi
Determination on optimal switching point of two-stage feeding in weighing packaging machine, SU Junming, LI Zhenliang, LI Ya, and LIU Baohua
Determination on salt content of dry-cured meat by rapid and non-invasion impedance technology, CHEN Tianhao, HAN Minyi, WANG Peng, WEI Ran, and XU Xinglian
Determination the content of ethanol in low alcohol beverages by gas chromatography, CHEN Guotong, MAO Qiongling, ZUO Shurui, CHEN Junyu, WANG Aixia, and SHAO Jiali
Development and analysis of infrared-spouted bed combined drying equipment, MA Li, DUAN Xu, REN Guang-yue, LI Lin-lin, and LI Xin-lin
Development and application of energy-saving multiple-silk air separation system, ZHU Guocheng, WEI Jiaxin, GUO Hongmin, LI Shufang, CAO Lihong, FAN Lei, and SONG Weimin
Development andchallenge of 3D print in the food industry, LI Guangling
Development and flavor substances analysis of purple sweet potato and bitter buckwheat combined vinegar beverage, LIU Mingyu, CHEN Limin, WANG Sidan, DENG Weiqin, and LIU Shuliang
Development and quality evaluation of compound rice noodles based on traditional recipe for strengthening spleen diet, ZHANG Jin-yao, TAN Wen-gen, FAN Yu-bing, ZHENG Tao, ZENG Yi-qiong, ZHENG Hui, and YANG Yong
Development countermeasures of banana industrial chain based on its storage processing, LIU Zhongyi, MA Qiyu, FU Man, GONG Shouji, HUANG Hai, CHEN Deqiang, and HUANG Li
Development experience of Italian nutrinform battery labeling and enlightenments, HUANG Ze-ying and HUANG Jia-zhang
Development of 3D printing technology based on edible materials, YANG Laixia, YANG Fanrong, GUI Yulian, and LI Jiapu
Development of a bionic plucking finger for high-quality green tea, HAO Miao, CHEN Yong, PAN Zhigang, and SUN Ye
Development of a combining sterilization equipment of high pressure carbon dioxide treatment and ultra-high pressure homogenization treatment, SUN Yanlin, SU Shupeng, HAN Liying, and JIANG Shu
Development of a continuous laser scanning electromechanical system for brown rice profile cross section, YANG Si-ping, TANG Xiao-hua, LI Tian-jiao, ZHENG Long-an, and AN Jia-qiang
Development of aging measuring device for flour food, LENG Jinsong and ZHU Zhu
Development of a loop-mediated isothermal amplification assay for visual detection of Staphylococcus aureus, SONG Taoping, QIU Huali, WANG Shujuan, PENG Xinkai, and YANG Lixia
Development of a matrix reference material for amoxicillin in lyophilized bovine milk, LIU Tian-he, WEI Ning, WU Cai-hong, ZHANG Yu, and LIU Qiu-hui
Development of an electromagnetic double row of chain equipment for recycling and cleaning of plates, YU Jianwu, WEN Cheng, HU Qifeng, SHEN Xiang, and LI Xin
Development of degreasing process and equipment for bone extracts, YUE Jianying, JIA Wei, ZHANG Chunhui, and WANG Jinzhi
Development of green walnut peeling machine block, WU Dongze, ZHENG Jiahong, LIANG Jinsheng, and NIU Shuoya
Development of indirect Competitive ELISA for the detection of dibutyl phthalate in food, SHANG Shuna, SHENG Wei, WANG Lulu, ZHAO Qiuxia, and WANG Shuo
Development of Luan Guapian tea baker based on Photoelectric control, LI Bing, SUN Changying, LI Weining, and SONG Yangyang
Development of man-machine interaction system for product modeling, ZHAO Jing
Development of multiplex LAMP combined with melting curves analysis for detection of two kinds of food borne pathogens, JIANG Kan, ZHANG Hui, WANG Xin, LIU Pengpeng, HUANG Jianfeng, and ZHOU Zhinan
Development of online dynamic weighing system and research on weight acquisition algorithm, CHEN Ruihong
Development of Quantitative Sensitive Immunochromatographic Assays for Detection of Aflatoxin B1, LIU Jing, WANG Shuying, LIU Daofeng, and LAI Weihua
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
Development on the alcoholic drink mixed with extracts of Alpinia offcinarum and Turmeric circuma and its sensory quality, YE Xiaohong, TANG Wenshi, and LI Li
Development status and trend of subcritical fluid extraction equipment for agricultural products, SHI Jiachen, WU Qifei, SUN Jun, CHEN Zhongwei, and XU Bin
Devise and synthesis of fluorescent probe for cyanide detection in food based on a peptide receptor, ZHOU Binbin, WANG Xiali, WANG Fangbin, ZHANG Jihong, YANG Tao, CHENG Yunhui, and HAO Yuanqiang
Dictection of special spoilage organisms of chicken breast in different storage conditions, ZHANG Li, YIN Defeng, ZHANG Dawen, and LUO Linguang
Dietary exposure risk assessment of two kinds of phthalic acid esters in white spirits, ZHANG Jianhui, ZHANG Li, WANG Xiali, YUAN Fengjun, FANG Xuanqi, and ZHANG Jihong
Difference of odd-carbon fatty acid composition in three Dendrobium species, FENG Shi-qi, LU An-jing, YANG Miao, FENG Di-na, HE Yu-qi, and XUE Song
Differences of the properties in three kinds of Zanba powder by layered grinding and its correlation analysis, MA Jie, ZHOU Yang, CHEN Luyao, PENG Xiyu, LU Ying, and GUO Shuntang
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
Differential proteomics analysis of egg whites at different spray drying inlet temperatures, Li-li LIU, Sheng-juan SHI, Ke CHEN, Meng-jun ZHANG, Wei-ming HAO, and Yuan-yuan LI
Digital innovation in the supply chain of the beer industry in the post-epidemic period, Zhang Yuan-ji
Dilemmas and countermeasures of food education practices for athletes, CAI Li-xia
Dimension detection of micro parts based on universe quantum algorithm, XIONG Bao-yu and JIAN Qing-ping
Dimension of resolving administrative punishment disputes in the new 《Food Safety Law》, AN Yonghua
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
Discrete element simulation and experiment research of material flow in rubber roller husker vibrating feeder, JIA Lele and RUAN Jinglan
Discriminating intact and crack hazelnuts using impact sound analysis, LIU Bin, WU Xue, WANG Yafei, and HUANG Zhigang
Discrimination of Anhua dark tea by gas chromatography-time of flight mass spectrometry combined with chemometrics, YAN Hongfei, PENG Zhengguang, LI Rongjuan, CHEN Lian, WANGMei Ling, FU Shanliang, DAI Hua, and ZHANG Fan
Discrimination of big or small particle Coix seed varieties based on the major nutrient content, LIU Xing, FAN Kai, YANG Junhua, and SONG Weiguo
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
Discrimination of lettuce storage time based on fuzzy discriminant principal component analysis, HOU Xiao-lei, WU Xiao-hong, WU Bin, SHEN Jia-qi, and WANG Xin
Discrimination of seven Yuxiang shredded pork sauces based on electronic nose, YI Yuwen, FAN Wenjiao, QIAO Mingfeng, PENG Yiqin, DENG Jing, ZHANG Xu, and HU Jinxiang
Discrimination of soup-stock by electronic tongue, CAO Zhongwen, ZHAN Gxiaoyan, and ZHOU Xiaoyan
Discussion on detection method of potassium permanganate consumption in hygienic standard of epoxy phenolic coatings for inner wall of food cans, ZUO Aidong, GAO Yuli, ZHAO Shunge, and DU Jiangmei
Discussion on influence of gear tooth shape on flow characteristic in gear pump, WANG Wen, YIN Yanmei, HE Shanghong, and LIU Guangming
Discussion on the integrated development of Chinese medicine diet and foods for special dietary industry, LI Ling, XIA Xinbin, and ZHOU Liangrong
Discussion on the status of Chinese medicine dietary food certification management, XIA Xinbin, YANG Yong, WU Yubing, XIE Mengzhou, HUANG Huiyong, and Li Ling
Distribution and correlation of Pb between Procambarus clarkii and aquaculture environment in Hunan province, TIAN Jin-jin and ZHU Yu-lin
Distribution Research of Arsenic speciationin Acori Tatarinowii, CHEN Lian, MA Shasha, YI Lunzhao, YAN Hongfei, WANG Libing, and LI Jilie
Diversity of antibiotic resistant bacteria isolated from cold fresh chicken handlers’ hands, HUANG Liujuan, SHAO Yi, FENG Bo, and ZHOU Changyan
Dragon fruit weight estimation based on machine vision and machine learning, LIANG Ying-kai, SHANG Feng-nan, CHEN Qiao, XIAO Ming-wei, LUO Chen-di, LI Wen-tao, and ZHOU Xue-cheng
Drying characteristics and drying quality of Lilium by hot-air thin-layer drying, XIAO Bi-liang, SUN Jing, and LIU Xiao-feng
Drying characteristics and mathematical model of hot air drying for white seedless grape, YANG Jiapeng, YAN Shengkun, XU Lijun, and LIU Yan
Drying characteristics and mathematical model on hot-air drying of chinese radish slices, HUANG Shan, WANG Xiujun, and SHEN Changxuan
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
Drying characteristics and quality of Turpan seedless white grape in different drying rooms, E-LI Ka-si-mu, LI Ze-ping, LI Xue-lian, SHI Yong, ZHOU Jun, HUANG Hua, and GUO Jun-xian
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 characteristics of direct-contact ultrasound enhanced hot-air drying of pear slices, SUN Changying, LIU Yunhong, ZENG Ya, SHI Xiaowei, and XI Huihan
Drying Characteristics of intermittent microwave heated fresh-cut high mountain yam slice, ZHANG Lihua, WU Lifeng, DANG Xinkai, and DAI Jianwu
Drying characteristics with short- and medium- wave infrared and quality changing of hosui pear, TANG Lulu, YI Jianyong, BI Jinfeng, CHEN Qinqin, HOU Xujie, and LIU Xuan
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
Drying kinetics and quality changes analysis of Cornus officinalis dried by microwave freeze-drying, ZHAO Meng-yue, DU Xu, REN Guang-yue, LI Lin-lin, LIU Pan-pan, XU Yi-ming, and CHE Xin-zi
Drying kinetics of pullulan-based film forming solutions, ZHOU Yujia, XIAO Qian, LU Xingchi, and DENG Fangming
Drying models and quality characteristics of Cantonese sausages in different ways, LIN Ting-ting, ZENG Xiao-fang, DONG Hua-fa, WU Man-shi, ZHUO Xian-rong, DONG Hao, and BAI Wei-dong
Dual real-time fluorescence quantitative PCR method for the detection of orange and citrus components in orange juices, CHEN Yin-yin, LI Juan, ZHOU Lu, CHEN Dan-xia, HAN Zhi-jie, and DING Qing-long
Duck egg surface defect detection based on improved GoogLeNet, XIAO Wang, YANG Yu-jun, SHEN Qi-fang, SHAN Sen-sen, and HUANG Yue
Dynamic analysis and simulation study for support parts of rotating machinery, QIU Haifei
Dynamic analysis of high speed cam mechanism with clearance based on impact model, HE Xueming, HE Kai, WU Meiping, and JI Xiaogang
Dynamic analysis of LF-NMR relaxation signals and quality characteristics during heating beef, XIE An-guo, WANG Man-sheng, SHI Xiao-wei, WANG Fei-xiang, and KANG Huai-bin
Dynamic Changes of nutrational and functional Ingredients During Germination of Quinoa, HUANG Jin, QIN Likang, SHI Qingnan, and WEN Anyan
Dynamic changes of volatile components in whey during traditional brewing processing, LI Hongzhen, YUN Jianmin, JIA Yali, ZHAO Fengqin, ZHAO Xiaorui, and QI Qianya
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 characteristics of quick actuating valve of expangding machine, MA Li, SUN Guoyou, FANG Shuqi, and BAI Jing
Dynamic model and virtual prototype simulation of TQLZ type reciprocating vibration screen, WANG Zhongying, REN Ning, WU Wenbin, and LI Yongxiang
Dynamic numerical simulation and experimental research on internal flow field of refrigerated containers, TIAN Jinjin, WANG Sasa, ZHANG Zhe, LI Man, YU Susu, and HAO Junjie
Dynamic performance analysis of the herringbone transmission system of konjac fine flour, HU Qing-ming, HOU Jun-peng, XU Chang-shun, SUN Dan-dan, YANG Ming, BAI Song, and GUO Jian-hua
Dynamics analysis of carden circular panetary mechanism, WANG Bingbing, LI Meiqiu, LUO Jingbo, and FU Fangqin
Dynamic simulation analysis of double-shaft paddle type food mixer based on DEM, XU Yu-jing
Dynamic simulation and experimental research on superfine pulverization of notoginseng by ball milling, ZHOU Yumei, HUANG Zhihong, WEI Hongyu, ZHU Lixue, and LUO Shaoming
Dynamics simulation of food sorting robot, JIANG Yi, LI Zhengyang, YING Zaien, and PING Xueliang
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
Early warning of AFB1 contamination in stored maize by monitoring catalase activity, ZHANG Yaolei, ZHAI Huanchen, ZHANG Shuaibing, and CAI Jingping
Economic analysis and regulatory research on false publicity of health food, Yao-zhong LIANG and Yan-bo JIANG
Edible quality changes and the correlation of yak rumen smooth muscle during different age stages, LI Shengsheng, LI Ruizhe, and ZHANG Qianglong
Effcets of forward threaded element combination on melt transfer characteristics of reverse threaded element, LIU Zhong-yao, HUANG Zhi-gang, DAI Xiang-ji, YANG Ya-nan, and ZHANG Yi-ming
Effect and application of on-line payment consumption way on food safety traceability at tourist area, LIU Wenbin
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 1-MCP on the quality of sweet potato leaves, WANG Yameng, ZHAO Xia, TANG Bin, WEI Yaqing, HE Xiaomei, and ZHANG Min
Effect of 3-O-caffeoylquinic acid on 5-hydroxymethylfurfural formation and color in dried fruits, ZHOU Kangning, ZHENG Jie, OU Shiyi, and PEI Kehan
Effect of 4-Hydroxyphenylacetic acid on M1 macrophage polarization and the formation of macrophage-derived foam cells, YU-zhe YANG, Tong-yun LI, Wu LI, and Rui-li YANG
Effect of acidic electrolytic water combined with modified atmosphere packaging on the quality of fresh-cut lettuce, QIAO Yongxiang, XIE Jing, LEI Hao, and ZHANG Shuanshuan
Effect of adding oat flour on quality characteristics of potato compound noodles, QU Zhanping, REN Guangyue, LI Yebei, DUAN Xu, ZHANG Ledao, and CHEN Xi
Effect of addition of wheat kojiqu on brewing and flavor of yellow rice wine, ZHANG Jing, LIU Shuang-ping, ZHOU Zhi-lei, and MAO Jian
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 age on volatile flavor and fatty acid of salted goose, ZHANG Ming, YU Hai, ZHOU Xiaoyan, and WU Danfeng
Effect of airflow ultrafine pulverization on physical properties and antioxidant activity of mung bean sprouts, Xue-mei LIANG, Xin-mei LIN, Mei-xia WEI, Long-kui CAO, Zhi-jiang LI, and Bao-xin LU
Effect of alkali pretreatment on ultra micronization of cellulose by high pressure jet, LIU Ting, ZHANG Shao-ying, WU Xue, and LIU Bin
Effect of alternating magnetic field on quality of frozen pork and beef, MA Guo-jiao, JIN Ya-mei, YANG Na, XU Xue-ming, and XIE Zheng-jun
Effect of anthocyanins from blueberry on primary chicken embryonic fibroblast, WANG Dan, HUANG Ziteng, MA Yue, and ZHAO Xiaoyan
Effect of anti-aging on human epidermal keratinocyte by UVB induced for green tea crude water extract, WANG Zhen, LIU Zhonghua, CAI Shuxian, LIU An, and WEN Yi
Effect of antifreeze on the quality of cooked crawfish tail meat after freeze-thawed, HU Xiao-bo, CHEN Wen-fei, GU Ze-mao, ZHOU Sheng-bi, XIONG Shan-bai, and HU Yang
Effect of aqueous extract with areca catechu pedicle on mycelial quality and antioxidant activity of three edible fungi, BAO Yi-hong, LAI Zhang-fei, MA Yin-peng, JIA Yu-tong, PAN Fei-bing, and KUANG Feng-jiao
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 biological preservative paper on the storage quality of plum fruit, BA Liang-jie, LUO Dong-lan, JI Ning, MA Chao, WANG Rui, CAO Sen, WU Wen-neng, and LEI Ji-qin
Effect of biotransformation on volatile components of Siraitia grosvenorii extract, WEI Min, SONG Xu-yan, LI Ran, RONG Ling, DONG Ai-jun, and PAN Xi
Effect of blanching treaments on quality of vacuum fried ginkgo kernel, HAN Hongwei, XIE Bowen, XU Dan, ZHANG Min, and LIU Jie
Effect of blue/red light on growth and properties of red yeast, MA Dandan and ZHANG Yanjie
Effect of Boletus edulis polysaccharides on liver protection to CCl4-induced acute hepatic damage mice, ZHENG Qiaoran, ZHANG Heng, LI Wenfeng, TAO Wen, ZHOU Feng, and GAO Xiaoxu
Effect of branch-chain elongation on physicochemical properties and digestibility characterization of waxy corn starch, HE Jian, WANG Ren, ZHANG Hao, ZHOU Xing, and CHEN Zhengxing
Effect of brewing conditions on bioactive compounds of Xiangxi golden tea and it’s antioxidant activity, CHEN Liang, YU Ji, YOU Xiangtao, JIN Xuanlu, DING Jiayun, MA Chenjin, and YAO Maojun
Effect of CaCl2 on water holding capacity and microstructure of tilapia myosin gel under the low salt condition, FENG Rui, HONG Peng-zhi, YANG Ping, and ZHOU Chun-xia
Effect of calcium ascorbate and ε-polylysine treatment on preservation and color-protection of fresh-cut sweet potato, LIU Shuo, WANG Liqun, ZHANG Xinyi, DENG Lili, and ZENG Kaifang
Effect of chilli seed oil on storage characteristics of pork meat at low temperature, SHEN Wenjiao, HE Xinyi, ZHEN Runying, FENG Changlu, and LIU Bin
Effect of chitosan coating on the quality of wulong loin jujube fruit during storage, CHENG Hong, WU Xiyu, XU Dan, and LIU Xing
Effect of chitosan compound preservative combined with modified atmosphere packaging on quality of fresh-cut eggplant during storage, XIE Jing, WANG Tai, and YANG Shengping
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 chlorine dioxide concentration on storage quality of Cuihong plum, ZHAO Zhi-bing, LIU Yong-ling, LI Ying, BA Liang-jie, and LUO Dong-lan
Effect of coagulants on quality properties of tofu dish jade-like dumpling, YE Tao, DING Kaili, CHEN Zhina, YIN Linlin, WANG Yun, and LU Jianfeng
Effect of cold maceration treatments on color quality and flavor characteristics of dry red wine, LI Binbin, DU Zhancheng, WU Min, ZHOU He, and LI Xuewen
Effect of cold shock treatment on ripening and cold resistance of banana fruits, QIU Jiarong, WANG Zejin, ZHANG Liangqing, and LIN Zhenshan
Effect of cold storage temperature on the quality of plant-based bacon, FAN Jiong, MA Jun-hua, YAN Jing-xin, ZHANG Hui-en, and YANG Hua
Effect of collagen/chitosan antibacterial sponge pad on salmon quality, WANG Zhuzhu, WANG Liqiang, FANG Dandan, and LI Baoqiang
Effect of combination of soy protein isolate, tapioca starch and transglutaminase on gel quality of carp surimi, SHEN Xiaolei, LI Xianghong, YU Jian, WANG Faxiang, WANG Jianhui, HUANG Yiqun, and LIU Yongle
Effect of combined drum catalytic infrared with holding treatment for disinfection and quality of rewetting-dried shiitake mushrooms, LI Ting, QU Wen-juan, WU Ben-gang, WANG Bei, MA Hai-le, PAN Zhong-li, and JIANG Qun-hui
Effect of compound hydrocolloid on the rheological properties of dough and the quality of whole-wheat bread, NING Qian, YOU Peiqiong, WU Xianhui, and PANG Jie
Effect of compound hydrocolloids on quality of beef meat fillet, SU Bo, NIE Qianzhong, and SHI Xiuqing
Effect of compound preservative on Fresh-keeping of fresh-cut yam, WANG Mei, XU Li, WANG Meifen, and TANG Jing
Effect of compound preservative solution on freshness-retaining of fresh-cut chufa, WANG Jinxin, YANG Fuxin, and SI Wanfang
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 controlled atmosphere on preservation and freshness storage of broccoli, HUANG Yufei, QIAO Yongjing, LIU Chenxia, and ZHU Zhongnan
Effect of cooking condition on the sensory and flavour quality of Chinese mitten crab (Eriocheir sinensis), HE Jie, CAI Chunfang, WANG Yonglin, YANG Caigen, and DING Lei
Effect of cooking loss, tenderness and water distribution of Tan sheep at different cooking time treatment, WU Liangliang, LUO Ruiming, KONG Feng, and TIAN Yin
Effect of cooking methods on the quality and nutritive contents of pork, ZHANG Jie, HE Hang, and XIONG Zibiao
Effect of cooking time on the content of fat and fatty acid components in Lionhead (a typical local dish in Yangzhou), ZHU Wenzheng, XU Yan, QIAN Xiangyu, ZHAN Ghuimin, Y Uhai, ZHOU Xiaoyan, and YANG Zhangping
Effect of core browning and storage fresh-keeping on Huangguan pear by low-power microwave treatment, GUO Yanming, DONG Ming, ZHANG Linyu, WU Xiaocong, ZHANG Shuyuan, and JIN Wenping
Effect of CO2 method on monitoring mildew of stored grain in warehouse and its main influencing factors, BEI Jingjing, ZHAI Huanchen, ZHANG Shuaibing, LU Yangyong, and CAI Jingping
Effect of coverage percentage of vacuum insulation panels on inner temperature distribution of refrigerated container, LI Jun, LI Dong, WANG Hailin, LIU Jiekun, and LU Huazhong
Effect of cross-linked starch on the stability of sweet potato turbid juice beverage, ZHANG Jia-yan, XIONG Jian-wen, CUI Na, and CHEN Zheng-pei
Effect of crushing fineness on the chemical properties of mulberry leaves powder, LI Ling, DING Xiaowen, ZHAO Wei, ZHANG Gaojun, and HUANG Xianzhi
Effect of cryoprotectant on the quality of quick-frozen pumpkin puree and its mechanism, Dan-lu YANG, Yi SHI, Jin-hong WU, Yu GE, Xiang-hong LI, and Shao-yun WANG
Effect of damaged starch content of wheat flour on fermentation characteristics of dough, ZHANG Bei, ZHANG Jian, LI Mengqin, AI Zhilu, ZHANG Yifan, and ZHENG Wengang
Effect of decoloring process on quality of massage base oil developed from sesame oil, ZHAO Yanru, WANG Xuede, and ZHAO Dan
Effect of decoloring process on the quality of fish skin collagen peptides, ZHANG Meng, WANG Baozhou, CHEN Jun, and WENG Wuyin
Effect of degradation of nitrite by organic acids in pickles, SHANG Jingtian, WANG Xiujun, and WANG Jihui
Effect of degree of milling on volatile compounds of indica rice after cooking, WU Yong-kang, LIN Qin-lu, JIANG Zhi-rong, CHEN Chen, HE Yi-rong, LI Jiang-tao, CHENG Yun-hui, and DING Yu-qin
Effect of dense phase carbon dioxide on quality of pre-packaged braised pork dishes during storage, YANG Lixin, ZHAO Yaxu, and WANG Jianzhong
Effect of different broken methods on gel structure of silver carpsurimi, WANG Lei, FAN Daming, HUANG Jianlian, ZHAO Jianxin, YAN Bowen, ZHOU Wenguo, ZHANG Wenhai, and ZHANG Hao
Effect of different cigarette lap adhesive glue quantity on cigarette quality, GU Liang, GAO Haimin, LIU Wenbo, DING Meizhou, SONG Weimin, and XIONG Anyan
Effect of different content of potato granule on the quality of flour and dried noodle mixed with potato and wheat, ZENG Xike, ZHANG Lilin, LIU Jingfeng, and ZHANG Yu
Effect of different drying methods on quality of Stichopus japonicas, ZHANG Fanwei, ZHANG Xiaoyan, LI Shaoping, LI Xinjie, HAN Yafen, and CAO Youfu
Effect of different drying methods on sensory quality of upper flue-cured tobacco leaves, LI Dan, LI Huanwei, ZHAO Reifeng, YE Rongfei, and LUO Fuming
Effect of different drying methods on the quality of Rugao black pakchoi, DU Xin-yu, WAN Jin-qing, WANG Yuan-yuan, WANG You-jun, SUN Xiao-lin, and TONG Nian
Effect of different drying process on the quality of black tea, HU Yuan, LIU Meng-yuan, ZHOU Qin-yu, XU Yang-yang, and XIAO Wen-jun
Effect of different emulsifiers and bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake, ZOU Qibo, WANG Jiabao, CHEN Cheng, LIANG Liting, CAO Weichao, CHEN Junmin, HUANG Weining, and AKIHIRO Ogawa
Effect of different extraction methods on the extraction ratio and antioxidant activity of polysaccharides from Gastrodia elata Bl., WANG Qing, LI Dandan, PAN Yunyun, and WU Wei
Effect of different extraction methods on the properties and biological activity of polysaccharides from Radix Glehniae, JING Yongshuai, ZHANG Danshen, ZHANG Ruijuan, SU Lei, PAN Mengshu, SUN Shuaishuai, WU Lanfang, and ZHENG Yuguang
Effect of different harvest dates on qualities of Juglans siggillata L., WANG Jianyou, LIU Fenglan, MAO Jinmei, and HAN Hongwei
Effect of different heat pump temperatures on drying rate and quality of white radish, YU Yang-yang, TANG Dao-bang, WEN Jing, WU Ji-jun, YU Yuan-shan, AN Ke-jing, and ZOU Ying
Effect of different low-temperature preservation methods on the properties of loach (Misgurnus anguillicaudatus), SHI Qiuling, SHANG Yongbiao, LIN Jing, and HE Xuehua
Effect of different milling methods on the powder properties of wheat flour, Si-yu MA, Xiao-ling TIAN, Xiao-xi WANG, and Wen-ya CAI
Effect of different packaging conditions on storage quality of akesu walnut, WANG Ping, SONG Lijun, LU Jiankang, and HOU Xujie
Effect of different packaging materials and modified atmosphere on preservation of mint, CHEN Si, CHEN Xiangning, XU Li, LIU Huijun, XU Na, and ZHOU Jing
Effect of different packaging materials on storage quality of Wuyi Rougui at room temperature, HUANG Yan, CHEN Yanzhu, CHEN Rongbing, and ZHANG Jianming
Effect of different pretreatments methods on the product quality of explosion puffing drying for purple potato crisps, WANG Lan, DENG Bo, and DENG Fangming
Effect of different soaking conditions on the quality of tartary buckwheat wine, BAI Jia-jia, JI De-rong, HE Yu-zhen, ZHONG Qiu, and DUAN Li-li
Effect of different solvents on total phenolic content, total flavonoid content and antioxidant activity of highland barley, SHNE Yingbin, ZHANG Youwei, HUANG Caihuan, CHEN Yongsheng, WANG Li, OU Shiyi, and ZHANG Hui
Effect of different temperature air drying conditions on quality of thompson seedless grapes, MENG Yang, LIU Fengjuan, WANG Yuhong, ZHU Chunli, HUANG Wenshu, and FENG Zuoshan
Effect of different tipping glue and tipping paper on the permeability of glue, ZHANG Jing, MA Xiaowei, FENG Xin, QU Guofu, WANG Dongfei, and WANG Jianmin
Effect of different tube wall temperature on physicochemical properties of tobacco shred during drum drying, DUAN Kun, WANG Bing, CHENG Mengqi, WANG Pengfei, ZHAO Zhiwei, LUO Canxuan, ZHAO Shengchen, BI Haoyang, WANG Hongwei, and ZHAO Yongzhen
Effect of different wall materials on physicochemical properties of microcapsules with high loading pumpkin seed oil, ZHANG Cuncun, YUAN Jifeng, TAN Zhichao, and XU Honggao
Effect of distilled spirit on the structural changes and functional properties of myofibrillar protein in saury, DONG Wei, HE Xuehua, DOU Chuanlin, and SHANG Yongbiao
Effect of drinking compound phosphate water before slaughter on serum biochemistry, muscle fiber structure and protein expression of Yanbian yellow cattle, ZHANG Liang, HOU Tingting, TIAN Xuezong, LIU Xin, LIANG Chengyun, XU Hailin, Cui Taihua, and LI Guanhao
Effect of dry-aging processes on the quality of rump beef from Yanbian cattle, SUN De-peng, PENG An-qi, TAN Jin-long, PIAO Chun-xiang, LU Ai-hui, MU Bai-de, and LI Guan-hao
Effect of dry heat treatment on emulsifying properties of insoluble soybean fiber, ZHAO Xiujie, HUANG Lihua, LUO Huainan, CAI Yongjian, ZHAO Mouming, and ZHAO Qiangzhong
Effect of drying conditions on quality of cooked dictyophora, REN Ting, CHENG Yajiao, YOU Yuming, and LIU Xiong
Effect of drying method on the flavor of okra flower tea and its soup, Er-bu NA, Xing-lian LAN, Gui-wu WANG, Kai-zheng HUANG, Ma-ju LI, Wei RAN, and Song-lin XIN
Effect of drying methods on quality and antioxidant properties of apricot powder, ZHAO Hongxia, WANG Yingqiang, WEN Jianhua, WEN Wen, MAO Yaqian, and SONG Wenli
Effect of drying technology on curcumin compounds and volatile oil in Curcuma longa L., TIAN Si-hui, DONG Chun-ping, and WANG Che-li
Effect of Drying Temperature on Quality of Debittered Apricot Kernels, ZHANG Xinyun, SONG Yun, FAN Xuehui, and ZHANG Qingan
Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn, GUO Ting, BAI Xiangli, CHEN Yineng, DUAN Zhenhua, CHEN Zhenlin, CAI Wen, and DENG Chunli
Effect of dry-pulping technology on quality of soymilk, LI Lin, WANG Chenzhi, ZHAO Gengjiu, XU Jingke, QIN Wen, YANG Wenyu, and ZHANG Qing
Effect of dynamic high-pressure micro-fluidization treatment on physicochemical and structural properties of square bamboo shoots dietary fiber, TANG Cai-die, ZHANG Fu-sheng, YANG Jin-lai, WU Liang-ru, and ZHENG Jiong
Effect of edible mushroom polysaccharide on human gut microbiome, CHENG Mengya, YANG Yalan, YANG Qiao, FENG Lulu, HUANG Rengui, ZHENG Lufei, and REN Jiali
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 electrolyzed ozone water on the quality of fresh-cut lotus root, TANG Qian, LIU Yong-le, LIU Xiang-ru, YU Jian, WANG Fa-xiang, and LI Xiang-hong
Effect of electron beam denaturation treatment on the enzymatic hydrolysis efficiency of rice protein, ZHANG Xinxia, CHEN Zhengxing, and WANG Li
Effect of electron beam irradiation on storage of areca taro, SUN Da-yang, SHANG Fei-fei, PAN Zhong-tian, XIE Yu-hua, LIU Yan, DENG Chun-li, SONG Mu-bo, and DUAN Zhen-hua
Effect of electron beam irradiation on storage quality and physicochemical properties of rice, YANG Dan, LUO Xiaohu, QI Lijun, WANG Ren, WANG Li, LI Yanan, LI Ke, ZHANG Yuwei, and CHEN Zhengxing
Effect of electrostatic field combind with controlled freezing-point storage technology on the quality of Litopenaeus vannamei in storage period, DUAN Weiwen, QUAN Qinguo, ZHANG Xueqin, ZHANG Zewei, CHEN Ming, ZENG Xuege, LIU Shucheng, and JI Hongwu
Effect of endogenous minor constituents and association colloids in vegetable oil on lipid oxidation, GAO Wei, DING Yangping, and YANG Jian
Effect of enzymatic glycosylation modification on partial structural and rheological properties of zein, QU Yue, WANG Xiaojie, LIU Xiaolan, and CONG Wansuo
Effect of enzymatic modification on microstructure and functional properties of walnut glutenin, XUE Yufei, ZHANG Yue, CHENG Yimei, MA Shujie, SUN Qian, LI Fang, and KONG Lingming
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 exogenous polyphenols on the oxidant stability of oil-tea camellia oil during heating, LI Ya-ru, ZHONG Hai-yan, and LONG Qi-zhi
Effect of extraction method on the functional characteristics of leaf protein from green leaves ramie, Shi-qi ZHI, Man-sheng WANG, Feng-ling YE, Long CHEN, Xiao-ting ZHANG, Hao-nan QIU, Qiang HE, Xia-yu XIONG, and Yi DONG
Effect of extraction process on quality and volatile flavor components of oil from macadamia nuts, SHUAI Xixiang, DU Liqing, ZHANG Ming, and TU Xinghao
Effect of extraction technology of Camellia oil on its active ingredients and the related antibacterial effect, ZHANG Meina
Effect of extration method on volatile oils' chemical components from leaves of Hibiscus syriacus L. and lung cancer cell A549 inhibitory activities, WEI Qiang, LU Lun, LONG Xianshun, and LIU Yuanyuan
Effect of extrusion processing parameters on the polyphenol content and expansion ratio of summer and autumn green tea, WANG Xiulan, LIANG Jin, ZHANG Yifang, LIU Zhengquan, and ZHOU Yibin
Effect of extrusion process on different forms of phenolic compounds and antioxidant activities of hulless barley, HE Yang-hang, LIU Gang, XIA Chen, DENG Jun-lin, LIN Chang-bin, XIANG Zhuo-ya, CHEN Jian, and ZHANG Wen-hui
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 far-infrared irradiation on spore and aflation B1 production of Aspergillus flavus in rice, JIANG Jing, ZHANG Yuming, QUAN Juncheng, and FAN Liuping
Effect of fermentation on alleviating physical fatigue of Ziziphus jujuba polysaccharide, WANG Hongjie, ZHANG Pingping, OU Keke, FENG Cong, and CHUAI Donghua
Effect of fermented wheat bran on biochemical and baking properties of dough and bread, YANG Wendan, ZHANG Binle, ZHUANG Jing, YANG Zixuan, JIANG Hui, XU Yan, ZHENG Jianxian, HUANG Weining, and OMEDIJacob Ojobi
Effect of ferulic acid and caffeic acid on acrylamide formation and elimination, WU Haojie, YU Miao, HUANG Caihuan, and OU Shiyi
Effect of frequency shifts range on heating pattern of domestic microwave oven, YAN Ruoping, WANG Yifen, and LUAN Donglei
Effect of frozen storage time on the oxidation degree of porcine myofibrillar protein, LI Qian, YU Li-gang, YANG Yu-kun, LI Mei-ping, and GUO Cai-xia
Effect of frozen storage time on the physicochemical property of different type of raw meat, GUO Yun-kai, YU Li-gang, YANG Yu-kun, GUO Cai-xia, and LI Mei-ping
Effect of frying time on sensory evaluation and electronic nose analysis of Lipu taro, SU Ke-zhen, LUO Yang-he, LI Xiao-chun, and LI Guan-li
Effect of Gardenia fruit extract on fermentation and functional properties of yogurt, ZHU Guang-cheng, QIN Si, and NIE Qian-zhong
Effect of Gastrodia elata Bl. extracts on the biosynthesis of extracellular proteins in the Grifola frondosa under submerged fermentation, HUANG Zhong, WU Tianxiang, YANG Zutao, and ZHU Sijie
Effect of germination on grain quality of tartary buckwheat and optimization of technology, TONG Xiao-meng, CHAI Chun-xiang, and WANG Yong-qiang
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 Haematococcus pluvialis on baking quality of bread, WANG Bao-bei, DAI Zi-wei, LIU Lu-lu, and CHEN Wen-xuan
Effect of hammering process on gel properties of beef gel, SUN Lu, HUANG Qun, TANG Dao-bang, CHEN Shu-peng, and CHENG Jing-rong
Effect of handling cattle in different platform slope on beef quality, GUO Bing and WANG Haifeng
Effect of heat-moisture treatment on various physicochemical properties of rice starch and quality of rice starch noodles, WANG Xiaopei, CHEN Zhengxing, LI Juan, WANG Ren, FENG Wei, WANG Li, and LUO Xiaohu
Effect of heat transfer characteristics of cookware on the control of Chinese cooking operation, PENG Jing, DENG Li, WANG Lei, HE Congying, YU Bingyan, LIN Jin, and CUI Jie
Effect of heat treatment on the structure and physicochemical properties of the whole barley powder of different varieties, JING Xiao-nan, DANG Bin, YANG Xi-juan, ZHANG Wen-gang, ZHANG Jie, ZHAO Meng-meng, CHEN Dan-shuo, and ZHANG Fa-lin
Effect of hemp seed and algae oils preparation on blood lipid-lowering and antioxidant activities for mixed hyperlipidemia rats, BAI Chuanming and LI Li
Effect of high humidity preconditioning on hot air drying and its rehydration of Chinese yam, LU Xuezhong, LIU Yanan, ZHANG Debang, GUO Guixia, LI Heng, and REN Guangyue
Effect of high hydrostatic pressure on pasting, rheological and texture properties of lotus root starch, CHEN Qiaoli, ZHANG Fusheng, CHEN Hourong, LIAO Zhuling, and HE Yingjie
Effect of high intensity ultrasound on structural and functional properties of chickpea protein isolate, WANG Yun-tao, WANG Ying-juan, WANG Jin-feng, BAI Yan-hong, and ZHAO Dian-bo
Effect of high-pressure carbon dioxide treatment to keeping quality of button mushroom (Agaricus bisporus), LI Jing, LI Shunfeng, TIAN Guangrui, WANG Anjian, NIE Bo, and YUAN Qingli
Effect of high pressure homogenization and colloid mill modification on the physicochemical properties of insoluble dietary fiber from olive pomace, DING Shasha, HUANG Lixin, ZHANG Caihong, XIE Pujun, DENG Yejun, and WANG Xiaojie
Effect of high pressure treatments on Porphyra yezoensis, LEI Yajun, ZHAO Wei, and TANG Yali
Effect of high temperature treatment on beef fatty acid and fat oxidation, KE Hairui, KANG Huaibin, CHENG Weiwei, and CAI Chaoqi
Effect of hot air drying dehydration and artificial inoculation on quality of Kohlrabi product, TANG Renyong, GUO Xiulan, LIU Dayu, XIE Zhenjian, and WANG Chao
Effect of hot air drying temperature on qualities of sweet potato powder, GUO Ting, CHEN Zhenlin, HE Xinyi, XIE Dongdi, and HUANG Huiling
Effect of hyaluronic acid coating on fresh quality of crucian carp (Carassius auratus) during the partial-freezing storage, GUO Li, WANG Peng, JIANG Zhe, GUO Yanli, ZHOU Fengchao, and CHAI Yunlei
Effect of hydrogen peroxide on decolorization of polysaccharide from red dragon fruit peel and its antibacterial activity, FANG Xiaohui, DAN Demiao, QIAN Shiquan, and LU Zhaoxin
Effect of hydroxypropyl distarch phosphate on retrogradation and cooking quality of instant fresh rice noodle, HUANG Li, ZHAN Liujing, LIANG Lu, and LUO Shunfen
Effect of hypobaric storage on quality of agaricus bisporus, CHENG Xi, ZHANG Min, FU Yang, and LI Yunyun
Effect of ice temperature storage on postharvest grape fruit quality, ZHANG Zhe, ZHANG Qiuyue, WANG Huaiwen, GUO Xu, ZHANG Ping, ZHU Zhiqiang, TIAN Jinjin, and WANG Sasa
Effect of intermolecular interaction on gel formation of preserved egg yolk, AI Minmin, TAN Gting, JIANG Aimin, YANG Yijia, and YOU Yuting
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 jet milling on the physical and chemical properties of tartary buckwheat powder, ZHANG Xue, ZHANG Dong-jie, and ZHANG Ai-wu
Effect of konjac glucomannan on the hygroscopic characteristics of cut tobacco, LIANG Miao, ZHANG Guo, LIU Cuimei, LI Bin, ZHANG Ke, and LV Bin
Effect of lactic acid bacteria fermentation on quality and safety of Fuyuan sauerkraut, HUANG Huifu and XIAO Yuxue
Effect of L-cysteine hydrochloride on the contents of four toxic aldehydes and fluorescent AGEs in biscuits, Ting WENG, Jie ZHENG, Cai-huan HUANG, and Shi-yi OU
Effect of LED Light Treatment on Coloration of Ethephon-degreened Mandarin Fruit, DENG Lili, YUAN Ziyi, YIN Baofeng, REN Shuying, LI Siping, YAO Shixiang, and ZENG Kaifang
Effect of lemon juice on the post-harvest Wulongzhuyao jujube during cold storage, ZHOU Wenying, LIU Yamin, LIU Yumin, GUO Ni, and YAN Yangyang
Effect of low dose X ray on barley germination and analysis of system dynamics mechanism, DONG Chen, WANG Wei, ZHANG Yi, and ZHANG Zhi-yong
Effect of low-power microwave treatment on storage quality of Kyoho Grape, CHEN Mengya, LU Jiahui, and ZHANG Haiwei
Effect of low temperature hydrostatic thawing on the quality of chicken breast, ZHANG Gensheng, ZHANG Honglei, YUE Xiaoxia, WANG Rui, and CHI Tianqi
Effect of L-theanine on intestinal immunity of rats under resistant starch feeding, QU Qing-yun, XU Wei, HU Yuan, LI Yin-hua, GONG Zhi-hua, and XIAO Wen-jun
Effect of maillard reaction on antioxidation of Camellia oleifera seed oil, YANG Nan, LUO Fan, FEI Xueqian, and ZHONG Haiyan
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 matrix on glassy carbohydrate products comprising sweet orange oil, CHANG Dawei, LIU Shuxing, and LIU Ning
Effect of mechanical vibration during the transportation process on the storage quality of kiwi fruit, ZHANG Zhe, ZHANG Zhiquan, MAO Li, TIAN Jinjin, HAO Junjie, LI Limin, and MAO Yiqiong
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 micro-perforated package on storage quality of Agaricus bisporus, LI Yunyun, WEI Dan, and ZHANG Min
Effect of microwave drying conditions on volatile oil content in zanthoxylum schinifolium and its process optimization, PENG Lin, TIAN Bin, WANG Lin, KAN Jianquan, and CHEN Hourong
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
Effect of milling degree on content of characteristic components and quality properties of rice flour, WANG Lifeng, ZHANG Lei, YAO Yijun, WANG Hongling, XU Feiran, and WANG Haiou
Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut, SU Jing-hong and WU Bin
Effect of modified atmosphere packaging on fresh-keeping of mixed fresh-cut fruits and vegetables, XU Chun-lei, WANG Jia, LI Chang-hong, CUI Jie-yu, HE Jia, PU Yan-qing, LU Li-xin, and WANG Qing
Effect of modified starch on stability of maize beverage, LI Shaohua, LONG Jiaoyan, SIJun Na, WUGuang Hui, and GAO Yuanjun
Effect of monosaccharide on the retrogradation of lotus seed starch, CHEN Yue-yu, OU Yu-jia, ZENG Hong-liang, ZHANG Yi, and ZHENG Bao-dong
Effect of Nano-SiO2 Modified LDPE Film on Postharvest quality of Gonggan, SONG Mubo, FANG Fang, LUO Zishen, LI Dong, CHEN Zhenlin, XUAN Liting, SHUAI Liang, and DUAN Zhenhua
Effect of nano-TiO2 on moisture absorption and antimicrobial activity of poly-(vinyl alcohol)-based film, TANG Zhipeng, CHEN Chenwei, and XIE Jing
Effect of natural polysaccharide on moisture retention capacity and moisture kinetic of tobacco, LEI Sheng, LIU Xiu-ming, JIANG Ju-xing, SHAO Shuai-zhen, ZHOU Xue, ZHANG Xiao-ming, and YANG Qian-xu
Effect of nitrogen filling on quality of mineral water, WU Musheng, ZHOU Xinxin, LI Aimei, YAN Rian, and JIANG Xinhui
Effect of oryzanol on the physicochemical stability of nanoemulsions, YANG Guifei, LIU Xin, LI Chongyang, ZHONG Jinfeng, and QIN Xiaoli
Effect of overhead cool storage plate on the storage temperature fluctuation in the cold storage during defrosting, Feng YANG, Qing-jiang LIU, Rui-ting SONG, and Kai GUO
Effect of oxidative modification by peroxyl radical on functional properties of rice protein, WU Wei, WU Xiaojuan, CAI Yongjian, and LITON G
Effect of oxidized tallow on the flavor of natural beef flavor, FAN Xiaopan, LIU Jingjing, LIANG Liya, WU Chenyan, and MA Lizhen
Effect of ozone treatment on quality of steamed breads, LI Bo and GAO Xin
Effect of ozone water combined with modified atmosphere packaging on preservation of fresh-cut Hang cabbage, LEI Hao, XIE Jing, QIAO Yongxiang, and ZHANG Shuanshuan
Effect of packing materials and methods on quality of duck meat during storage, WU Wenjin, WANG Lan, DING Anzi, and XIONG Guangquan
Effect of peel reutilization on quality of essential oil from orange (Citrus sinensis var. Valencia) peel after rubbing peel, LIANG Zengenni, FU Fuhua, SHANG Xuebo, HE Shuang, and SHAN Yang
Effect of perilla extract on the oxidative stability of Schizochytrium oil, LIN Rong-fang, GAO Li-wei, XU Meng-hao, and ZHAO Xiang-zhong
Effect of pH value in preparation process on functional properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scale, SHA Xiaomei, TU Zongcai, WAND Hui, ZHANG Lu, HUANG Tao, and HU Zizi
Effect of PLA/PHA active films on preservation of blueberries during cold storage, SHEN Chunhua, LI Li, and DU Yunfei
Effect of plasma-activated water (PAW) ice on the quality of shrimps (Penaeus orientalis) during storage, AI Chunmei, XIE Xiaoben, LIAO Xinyu, SU Yuan, GAO Lingxiao, WANG Juefan, LIU Donghong, YE Xingqian, DING Tian, and JIANG Zhumao
Effect of poly (ε-caprolactone) modified atmosphere packaging film on postharvest quality of spinach, CHENG Peifang, DONG Tungalag, CHUN Yan, HU Jian, and YUN Xueyan
Effect of pre-cooling conditions on fresh-keeping to ice-temperature tilapia fillets, JIN Zhi, GUAN Zhiqiang, and LIN Min
Effect of preparation method on physical and chemical properties of indica rice resistant starch of type RS3, OUYANG Mengyun, WANG Yan, and ZHAO Chuanwen
Effect of preparation technology on quality and aroma components of chill seed oil, ZHEN Runying, SHEN Wenjiao, HE Xinyi, WANG Haifeng, LIU Bin, and FENG Changlu
Effect of prepreg solution with different pH values on color changes of peach juice, CHEN Haiying, WU Fengfeng, CUI Zhengwei, TIA Nyaoqi, and SONG Feihu
Effect of pressure associated medium temperature sterilization on PA/PE packaging materials, CAO Yanli, TANG Yali, ZHAO Wei, and LU Lixin
Effect of process conditions ongel properties of egg white silver carp surimi, WANG Xixi, LIN Chao, LI Xianghong, XU Meiyu, HUANG Qun, and AN Fengping
Effect of processing conditions on the functional properties of antioxidant peptides from Pseudosciaena crocea, ZHANG Ningning, ZHENG Baodong, ZHANG Chong, and LI Zhiyu
Effect of processing parameters on the structure of soybean polysaccharide and its foaming properties, ZHANG Quan, CHEN Jie, ZENG Mao-mao, and HE Zhi-yong
Effect of processing technology on composition and concentration of PAHs in camellia seed oil, ZHU Huaming, DAI Xianjun, and ZHENG Ruihang
Effect of processing technology on the volatile flavor components of Zhijiang duck, GONG Yao-qian, LIU Hong-mei, LUO Feng-lian, and LIU Yan
Effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, LIU Qinhua, LI Bin, PAN Runshu, and MA Hanjun
Effect of pulsed light on bacterium sterilization of beverage bottle cap, CHEN Jin-ding, WANG Yuan, MAO Li-ke, LIU Jin-fang, and GAO Yan-xiang
Effect of rapeseed meal hydrolyzate on the postharvest quality of muskmelon, WANG Fang, LI Xuewen, HUANG Yu, HOU Junnan, YANG Jing, and XIE Yuan
Effect of raw material ratio on quality of rice sour soup and optimization of preparation technology of rice slurry, WANG Rong, ZHAO Liang-zhong, XIE Chun-ping, and OU Hong-yan
Effect of reducing water activity and deoxygen packaging on shelf life and quality of semi-dried noodles, JIANG Yun, ZHU Kexue, and GUO Xiaona
Effect of refining on main physical and chemical indexes and volatile components of beef tallow, LIU Jia-min, HE Xin-yi, LIU Xiao-dong, YAN Xi-chun, and LIAO Zhen-yu
Effect of refrigerated storage on nutritional composition and volatile substances of yak yogurt, Sheng-sheng LI and Shu-jie LIU
Effect of resurgence temperature on thearoma substances in the try cut tobacco, LI Da, LI Xiaoke, XU Renjie, YUAN Peng, and LI Exian
Effect of roasting on the flavor and quality of highland barely wine, Hai-qing YANG, Xi-yu PENG, Liu-yang REN, Ying LV, and Shun-tang GUO
Effect of roasting process on the quality of tea used in green-tea beverages, Bin-zhang HUANG, Xiao-rong LIN, Zhong-zheng CHEN, Yuan-yuan ZHANG, Xiao-hui LIU, Long-xin LUO, and Bin LI
Effect of salicylic acid treatment on fresh-keeping of baby gingers, FU Yunyun, JIANG Cheng, YAN Xiaoqian, YUAN Bo, LIU Xiaoping, LIU Lu, LI Jie, and CHEN Anjun
Effect of salt amount on the quality of Chimonobambusa quadrangularis shoots dried by salt boiling, LV Chao-yan, GAO Zhi-xi, LIU De-fen, JIANG Qi, WANG Mi, MA Yun-fei, and CAI Chun
Effect of salt content on physicochemical properties and antioxidant activity during post-fermentation of douche, WAN Jun, CHENG Weiwei, SHEN Xiaolu, and JIANG Aimin
Effect of salt on intestinal microorganism, enzyme activities and blood in mice, ZHU Jiayuan, ZHENG Tao, XIAO Nenqun, LUO Huaihao, GONG Jun, and BAO Sihui
Effect of salt on quality of low-salt chicken breast batters added with seaweed, HUANG Qun, WANG Xixi, SONG Hongbo, XU Zhengjin, FU Lingyun, and AN Fengping
Effect of salt on safety indexes of sausage inoculated with mixed cultures during fermentation, LI Jia, LIU Zhongyi, CHEN Yu, LUO Xinping, YANG Hui, and LI Ping
Effect of sauce time on the flavor and texture change of traditional sauce and braised pork products, MA Fei, HUAN Yanjun, and DIAO Xinyue
Effect of Se-enriched germination on functional properties of soybean protein isolates, HU Dandan, WANG Suya, YANG Xiaoya, ZHANG Miaomiao, and CAO Yuhua
Effect of short-term intake of high edible oil on viscera coefficient and gastrointestinal motility in mice, ZHENG Tao and HE Yun-shan
Effect of simulated gastrointestinal digestion in vitro on the antioxidant activity of oyster oligopeptides, Yong MA, Li-hui GAO, Xiao-wen FENG, Rui-zeng GU, Tao HAN, and Wen-ying LIU
Effect of simulated gastrointestinal digestion in vitro on the antioxidant activity of Semen ziziphi spinosae protein hydrolysates, HAN Rong-xin, ZHANG Hong-yin, ZHOU Guang-xin, WANG Hai-dong, XIAO Feng-qin, LI Guang-zhe, and YAN Ming-ming
Effect of smoking regimes on smoke release of super slim cigarettes with perforation paper, HE Hongmei, ZHANG Yuan, ZHU Huaiyuan, ZHUANG Yadong, XIONG Xiaomin, and LIU Xianjun
Effect of sodium alginate composite film on preservation of shelled seed of Xiang lotus, LI Xianghong, WANG Jianhui, JIN Na, LIU Yongle, YU Jian, and WANG Faxiang
Effect of sodium chloride on starch properties from different adzuki bean varieties, ZHANG Jing-yi, ZHAI Ai-hua, and ZHANG Dong-jie
Effect of sodium citrate on physiological properties and composition of intestinal microbiota of mice, ZHANG Ning, LI Dongyao, ZHANG Qiuxiang, ZHANG Hao, and CHEN Wei
Effect of Sodiuncarboxy methyl cellulose on the gel properties of soybean protein, MIAO Zhonghua, XIN Yicong, ZENG Ruiqi, and ZHENG Jiong
Effect of solid-state fermentation on the ingredients of rice bran, YIN Xiaochao, QIAN Haifeng, WANG Li, ZHANG Hui, and QI Xiguang
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 sports drinks on color stability of different light-cured composite resins, ZHANG Wei
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 spray freeze drying on the structure and properties of egg white protein, LIU Li-li, DAI Xiao-ning, YANG Xiao-pan, LIU Yu, ZHANG Xiao-li, and WEI Xiao-hua
Effect of stabilized rice bran addition on retrogradation kinetics of restructured rice, WANG Peng, YANG Liu, XIAO Zhigang, XIE Tiemin, LI Zhe, and XIE Bing
Effect of storage conditions on nutritional quality of sunflower seeds, ZHU Shuilan, FENG Jianxiong, LIU Guangxian, MIN Hua, and ZHOU Jinying
Effect of storage conditions on protein quality of walnut kernel, PENG Wu, WANG Wei-qing, WANG Ping, YU Xiong-wei, FU Qing-li, and LI Shu-gang
Effect of storage control method on quality of germ-left rice during storage, YAN Song, MENG Qinghong, GAO Yang, ZHANG Zhihong, YUAN Chao, WANG Liqun, and LU Shuwen
Effect of subcritical extraction on quality of upper surplus tobacco leaves, YAO Qian, MA Yiqiong, WANG Xinzhong, CHENG Liangkun, SUN Jiuzhe, CHEN Wei, LIU Chao, WANG Baolin, MA Bobo, and YANG Yongfeng
Effect of sugar-free quinoa addition on the physicochemical properties and antioxidant activity of fermented milk, ZHANG Yu, WANG Ying, LI Zhi-fang, WANG Di, ZHANG Yan-li, and ZHANG Han
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 60Co-γ ray and electron beam irradiation on microbial property and qualities of black broken tea, ZHANG Qi-ling, PENG Ling, XU Yuan-fang, ZHOU Yi-ji, GUO Feng, ZHANG Yong, DENG Chao, and LI Wen-ge
Effect of superfine tea powder on antioxidant activity of wheat germ solid beverage, LIU Yueqiang and ZHOU Huiming
Effect of supplementing rutin on quality and antioxidant capacity of low-fat yoghurt, HOU Caiyun, GUO Xiulan, PENG Jiaxuan, and LU Yurong
Effect of tea polyphenols on antioxidation and starch digestion characteristics of black powder, LIU Xin, HE Xinyi, Wang Hongbin, HUANG Zonghai, LIU Xiaodong, and ZHEN Runyimg
Effect of temperature on deterioration site and Physiological enzymes activity during wheat storing, LIU Weilong, LI Cuixiang, WANG Yuli, and HU Yuansen
Effect of temperature on maillard reaction and antioxidant activity of the maillard reaction products derived from yellow stripe trevally(Selaroides leptolepis) fish hydrolysates, LU Bin, WANG Zhonghe, WANG Jun, ZOU Min, and FU Li
Effect of thawing method on rheology and protein of frozen chicken soup, TANG Qi, XIA Yangyi, HOU Baihui, and MEI Tiantian
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 cassava flour on qualities and texture characteristics of biscuits during storage, LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, YAN Huabing, QIN Meiying, WAN Gying, LI Zhichun, WEI Ping, and ZHOU Kui
Effect of the cassava flour on the qualities and texture characteristics of cake, WAN Gying, LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, WEI Ping, and ZHOU Kui
Effect of the degree of amylopectin polymerization on physicochemical properties of jackfruit seed starch, ZHANG Yutong, ZHANG Yanjun, ZHU Kexue, XU Fei, LI Shize, WU Gang, and TAN Lehe
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 the heater temperature on the aroma components of finished tobacco, LI Chao, YUAN Xiangyun, LI Da, GE Wen, and WANG Jiashou
Effect of the heat pump drying technology on the color and texture of preserved bergamot, ZHOU Aimei, WANG Shuang, LIU Xin, ZHONG Qingping, LIU Chunhong, HUANG Kaixin, CHEN Hanmin, and CAO Yong
Effect of the high pressure jet mill treatment on the stability of oat pulp, HUANG Su-jun, WANG Yue-ru, DENG Li-ping, LUO Shun-jing, and LIU Cheng-mei
Effect of the mixed flour of Chinese yam, Coix chinensis Tod. and Euryale ferox on the processing quality of wheat flour, SHI Jing-hong, HAO Shui-yuan, and GUO Shu-wen
Effect of the polarity of simulated liquid on migration of antioxidants in polypropylene, LIU Yueyue, ZHANG Qinfa, JIAN Tiantian, and MO Yicheng
Effect of the processing parameters of electric cooker on the palatability of cooked japonica rice, YANG Yajing, XIA Shuqin, YU Jingyang, ZHANG Xiaoming, FANG Zhen, LI Jing, and SU Ying
Effect of the synergistic modification of enzymatic hydrolysis and phosphorylation on functional and structural characteristics of ovalbumin, LIU Lili, LI Yu, WANG Huan, and YANG Chenliu
Effect of the treatment of 1-MCP combined with 60Co-γ irradiation on the storage of plum fruit, LUO Dong-lan, CAO Sen, MA Chao, WANG Rui, and BA Liang-jie
Effect of thickness on moisture transfer during Far-infrared drying of Dioscorea opposite, ZHOU Siqing, DUAN Xu, REN Guangyue, ZHANG Meng, MA Li, and CHE Xinzi
Effect of three drying methods on the quality of Taihe toona sinensis bud, Yan-hong LIU, Zhang-ping XIONG, Chun-yan JI, Shuang-fang LI, and Sheng-jie LIU
Effect of Three Kinds of Antistaling Agents on Storage Quality of Citrus, WANG Wenjun, ZENG Kaifang, LIU Xiaojia, DENG Lili, and YAO Shixiang
Effect of three reducing sugars on emulsifying property and structure of maillard products of kidney bean protein, LIN Wei, LIU Xiaolan, REN Jian, GAO Jian, and DU Hong
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
Effect of total flavonoids from perennial Lablab sp. Hull on immune function in mice, CAO Baiying, JIANG Xiujuan, QI Yingxin, and CHANG Youquan
Effect of treatment on the elimination of deoxynivalenol by Rho18, YU Xiaofan, ZHANG Chen, XU Huiqing, DING Xiangli, and YUAN Yaming
Effect of ultrafine grinding on particle structure, effective compositionsand antioxidant activity of L. macranthoides, WU Zhen, ZHAN Yong, LI Hong, YANG Yong, TAN Hongjun, HUANG Xiaoping, and WANG Haiyan
Effect of ultra-high pressure combined with mild-temperature processing on quality of strawberry juice during storage, YIN Linlin, YANG Jiantao, LIU Haitao, YE Tao, WANG Jiao, and CHEN Jiluan
Effect of ultra high pressure on the texture of commercial cheese, ZHANG Yuanyuan, LIU Zhenmin, ZHENG Yuanrong, and XIAO Yang
Effect of ultra high pressure treatment on the quality of passion fruit-pitaya compound beverage and optimization of sterilization process, TANG Mei-ling, DUAN Wei-wen, DUAN Zhen-hua, and TANG Xiao-xian
Effect of ultra-high pressure treatment on the texture, flavor and shelf life of cream cheese, ZHANG Yuanyuan, LIU Zhenmin, and ZHENG Yuanrong
Effect of ultrasonic and blanching pretreatment on hot air drying of sweet potato leaves, ZHANG Yingmin, REN Guangyue, QU Zhanping, JIN Liwei, DUAN Xu, and ZHANG Ledao
Effect of Ultrasonic Pretreatment on the Structure of Wheat Germ Protein, YAN Hui, ZHANG Qi, NIE Xudong, ZHU Shenghu, YU Yongjian, XIONG Meng, and JIANG Mingzhu
Effect of ultrasonic pretreatment on water migration of apricot slices during microwave freeze-drying, JIN Li-wei, REN Guang-yue, DUAN Xu, ZHANG Ying-min, QU Zhan-ping, and LI Xin-lin
Effect of ultrasonic treatment on phenolic compounds, colour and antioxidant activity of black rice wine, ZHANG Qingan, SHI Fangfang, WANG Xi, FAN Xuehui, and ZHOU Baolong
Effect of ultrasonic treatment on the rheological properties of liquid whole egg, BAI Xiting, ZHU Wenxue, MA Yitong, LIU Sijia, and LI Ning
Effect of ultrasound on physicochemical and emulsifying properties of pork myofibrillar protein, DIAO Xiaoqin, GUAN Haining, QIAO Xiuli, LIU Dongqi, and LIU Wang
Effect of ultrasounds ynergistic glycosylation on the sensitization and the structure of egg white powder, SONG Qidong, TU Zongcai, WANG Hui, YANG Wenhua, LIU Guangxian, and LU Jianwei
Effect of ultrasound treatment on pasting, rheological and textural properties of pea starch, LI Wei, ZHENG Jiong, CHEN Yingheng, and ZHANG Fusheng
Effect of UV-C treatment on quality of blueberries fruit in low-temperature storage, ZHANG Juhua, LI Gaoyang, WANG Wei, LIN Shuhua, LIU Wei, and TAN Huan
Effect of vacuum curing and dry curing on quality change of dry-smoked meat during processing, LUO Qingwen, LIU Chengguo, ZHOU Hui, LOU Aihua, and ZHONG Yiru
Effect of vacuum extrusion on the quality and function of coarse cereal noodles, YAN Mei-jiao, LI Yun-long, LI Hong-mei, YI Xin, SUN Yuan-lin, and ZHAO Lin
Effect of variable temperature drying on the quality of black tea, XIANG Xi, LI Shi, XU Yang-yang, XIAO Wen-jun, and GONG Zhi-hua
Effect of ventilation cooling technology by cover surface and guiding flow on paddy quality during storage, WU Xiaojuan, WU Wei, GAO Chongming, and CHEN Liang
Effect of venturi tube-based cavitation on preparation of chitosan microspheres and loading antibacterial agent, ZHANG Kunming, LU Xiaoju, HUANG Yongchun, HUANG Chengdu, YANG Feng, and HUANG Qiong
Effect of water content on the growth of A. flavus and Aflatoxin M1 accumulation during storage of fresh walnut in Xinjiang, WANG Yuan-meng, BAI Yu-jia, FENG Zuo-shan, and CHENG Huan
Effect of water distribution and protein denaturation on the texture of the product during roasting of pork jerky, CAO Yeping, HUAN Yanjun, and GAO Jing
Effect of water extract from Flos Chrysanthemi Indici on heat tolerance of drosophila melanogaster, ZHENG Yixin, LI Yijun, LIN Pu, KONG Xiangjia, and XIE Yong
Effect of wheat flour characteristics on the quality of buckwheat Chinese steamed bread premix, Zheng Yujiao, Guo Xiaona, and Zhu Kexue
Effect of wheat flour substitution withlily powder on properties of dough and quality of bread, LI Jia-yi, TAN Xuan-yu, ZOU Jin-hao, WANG Feng, and SU Xiao-jun
Effect of wheat gluten hydrolysate on the recovery of intestinal mucositis in methotrexate treated rats, YAN Bin, LIU Liya, WANG Yanzhou, ZHOU Xianrong, and ZHOU Sumei
Effect of whole wheat flour on quality of Instant fried noodles, CAO Xinlei, WANG Li, QIAN Haifeng, ZHANG Hui, and QI Xiguang
Effect of wild oat beta glucan on the quality of frozen cooked noodles, FAN Jiaxuan, QIU Qingyang, WANG Jinrong, GUO Xiaona, and ZHU Kexue
Effect of withering time on biochemical components and volatile of tea leaves from Danxia 8, Xiao-yan QIAO, Wei CHEN, Cheng-ying MA, and Dong CHEN
Effect of xanthan on gelling properties of myofibrillar protein-soy protein composite with various salt levels, LIN Yuhui, LI Pengpeng, HE Zhiyong, QIN Fang, WU Shengfang, and CHEN Jie
Effect of β-sitosterol acetate ester on the structural stability of lipid membrane, HOU Lifen, ZONG Shanying, ZHANG Haichen, PAN Li, WANG Hongyan, and GU Keren
Effect on flue gas composition in various process parameters of CO2 leaf expansion line, XIONG Anyan, WANG Erbin, SONG Weimin, ZHANG Dongyu, ZHAO Yujie, and LIU Wenbo
Effect on preservation of fresh-cut lettuce by ozonated water combined with modified atmosphere packaging, YU Jiangtao and XIE Jing
Effect on preservation of Hami melon of coating blended film with carboxymethyl chitosan / alginate, ZENG Yuanyuan, ZHOU Yan, XIE Jing, WANG Xichang, and ZHOU Ran
Effect on preservation of sugarcane juice with chitosan and lemon juice, SHEN Wangqing
Effect on quality of rapeseed treating by hot air-microwave drying, LIU Qing, WU Meifang, ZHAO Yuqiang, WU Suxi, YI Cuiping, LIU Ruixing, SHI Jianfang, LOU Zheng, and SHAO Guang
Effect on the cold sterilization of areca catechu packaging products by high voltage electric field and cold plasma, CAO Li-na, ZHANG Jian-hao, WANG Xiao-ting, WEI Qiao-yun, WANG Yi-yue, and YAN Wen-jing
Effects expansion process on tobacco quality, CHONG Li-min, LU Yuan, and JIANG Guang
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 1-MCP combined with membrane air conditioning treatments on the storage quality of estuarine bananas, LI Yan-jiao, ZHANG Yue-jiang, XING Jiang-yan, ZHAO Xiao-ling, LING Qi, and BAO Yuan-yun
Effects of 1-MCP treatment on browning heart and storage quality of Huangguan pears with different harvest, WU Xiaohua, XIE Minhua, WANG Xuexi, and CHEN Bai
Effects of 3 food additives on anti-aging in wet-fresh noodles, XIAO Dong, ZHOU Wenhua, DENG Hang, and HUANG Yang
Effects of active peptide components of Eupolyphaga steleophaga on blood rheology, four indicators of blood lipids and blood factor levels in rats with acute blood stasis, JIANG Shan, WANG Shao-ping, DAI Long, ZHANG Jia-yu, GAO Peng, LIU Zi-han, and WANG Yu-qi
Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch, ZHAO Hai-bo, SUN Chun-rui, WANG Jin-peng, CUI Bo, CHENG Yun-hui, CHEN Ling, ZHANG Gui-ming, and XU Ning
Effects of addition of Prunus mume on the quality of beef patties during storage, LUO Ming, MA Yuan, YUAN Yiping, LUO Yujie, ZHANG Guirong, YIN Xiaocui, and XU Yingping
Effects of a formula containing Vitamin B on ameliorates anxious/depression-like behaviors in an C57BL/6 mice model, ZHU Xi-ping, LI Wen-zhi, TAO Qian, HE Wen-jiang, and CUI Chun
Effects of aging time and cooking degree on volatile flavors of beef, WANG Hengpeng, WU Peng, CHEN Shengsu, TU Mingliang, GAO Ziwu, XIE Jing, YANG Tianyi, CHEN Chang, and MENG Xiangren
Effects of air-frying and microwave treatment on the quality of pumpkin seed kernels, ZHANG Gui-hui, OUYANG Hui, HUANG Yu, YU Xiong-wei, and LI Shu-gang
Effects of alkali-heat-modified rice residue glutenin on stability of W/O/W double emulsions, GUO Yuanbo, XUE Jing, ZHANG Cheng, WANG Zhixiao, FU Xiangjin, and LONG Zhao
Effects of amylose chain length on film properties ofwaxy maize starch, MENG Lingru, YE Xiaojia, WU Chunsen, WANG Ren, XU Xueming, JIN Zhengyu, and ZHOU Xing
Effects of anthocyanins from Vitis amurensis on cognitive impairment in mice with chronic alcoholism, LIU He, HE Yang, GU Jia-dong, and WEN Lian-kui
Effects of antibacterial pad containing silver on the chilled meat preservation, ZHANG Chunsen, XU Dan, and ZHOU Min
Effects of antioxidants on properties and lipid oxidation of partially frozen storageloach, LU Xiaochuan, WANG Xiaojun, and SHANG Yongbiao
Effects of aqueous extracts from Ficus pumila on pulmonary dysfunction and inflammation in rats with chronic obstructive pulmonary disease, YAO Mei-xiang, WANG Cheng-yuan, XIE Jian-hua, ZHU Xiao-juan, ZHOU Ming, NIE Shao-ping, and ZHONG Hong-guang
Effects of artificial accelerated aging on high-quality rice storage quality, YANG Zhi-cheng, ZHANG Shuang-feng, ZHANG Zheng-yan, PAN Dan-jie, JIANG Xiao-jie, and ZHOU Xu
Effects of atmospheric and vacuum concentrationon free amino acids of chicken soup, WU Jia, XIA Yangyi, YAN Mengxi, and ZHANG Guoxing
Effects of Bacillus velezensis zk1 on fleshy tissue of olecranon peach and its enzymatic properties, CHEN Shao-xian, LIU Yue, ZENG Yao-ying, and YU Qian
Effects of baking degrees on quality characteristics of Wuyi Rock Tea, ZHANG Lei, LIN Yanqing, LUO Liyong, and ZENG Liang
Effects of barley β-glucan on pasting and rheological properties of wheat flour, LI Yuan, ZHOU Huiming, GUO Xiaona, ZHU Kexue, and PENG Wei
Effects of bio-preservation liquid combined with vacuum packaging on the preservation of mackerel, OUYANG Rui, WANG Zhihui, LI Lipeng, SU Yuhang, XIANG Leiwen, and SHI Yuande
Effects of blueberry anthocyanin on organ tissue antioxidant defense function in experimental diabetic mice, WEI Yanshuang, TIAN Mixia, ZHANG Meijiao, and YUAN Fenghao
Effects of breaking cell wall on rape bee pollen treated with pectinase using multi-index evaluation, WANG Kai, REN Xiangnan, DONG Jie, and ZHANG Gensheng
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 buckwheat flour addition on the rheological properties of mixed flour dough and quality of Chinese leavened pancakes, FENG Li-ping and WANG Feng-cheng
Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom, YANG Na, WEI Qi-min, YANG Wei-ling, and HUANG Qun
Effects of chitosan composite coating on the quality of mantis shrimp during refrigerated storage, Yi-han QI, Ji-xin ZHOU, Yuan-yuan FAN, Xiao-wei LAN, Lei SUN, Zhen ZHANG, Xue-song GUO, Dan-dan LI, and Bao-xian CHANG
Effects of cinnamon oil coating on the quality of fresh-cut jackfruit during storage, QI Hong-rong, TIAN Jian-wen, ZHANG Yan-jun, XU Fei, ZHU Ke-xue, and TAN Le-he
Effects of coconut powder on thermomechanical rheology properties of wheat flour, LI Ming, SHENG Zheng, LI Ze-jun, and ZHANG Hai-hua
Effects of coercion germination with aeration and metal irons on the enrichment of γ-aminobutyric acid in germinated brown rice, ZHANG Ying, HE Jian, WANG Tao, WANG Ren, and CHEN Zhengxing
Effects of cold storage and shelf-life on physiology and quality of the ‘Qiufuhong’ apples, GUO Dan, HAN Yingqun, and HAO Yi
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 compound additives on mass transfer kinetics and myofibrillar protein of rabbit meat during curing, ZHANG Weiyue, XIA Yangyi, HOU Baihui, SU Yan, and LI Hongjun
Effects of controlled atmosphere on storage quality of water bamboo, REN Zi-yan, WEI Wen-wen, JIA Lian-wen, YANG Xiang-zheng, and WANG Da
Effects of controlled atmosphere, ozone and 1-MCP on chayote quality during storage, LI Yu, QIN Wen, LI Jie, and GUO Yuanzhao
Effects of controlled freezing-point storage treatment on quality of “Hujingmilu” juicy peaches, ZHU Lin, LING Jiangang, SHANG Haitao, LIN Xudong, YU Jingfen, and CHEN Shuyin
Effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, YANG Hui, MAO Weilin, ZHAO Shouhuan, ZHAO Hongyuan, ZHANG Le, SHI Guanying, WANG Xiaomin, and WANG Zhaogai
Effects of countercurrent desalination process to the pickled mustard tubers and saline solution, ZHA Odan, ZHANG Xiangpeng, ZHANG Lei, ZHAO Tiantian, QIN Chunqing, LI Chaosheng, and LIU Xiong
Effects of curdlan on gel properties of high-temperature sterilization surimi, HAN Jingwen, JIANG Qixing, XU Yanshun, YU Peipei, and XIA Wenshui
Effects of curdlan on the freeze-thaw stability of myosin gel, WANG Peisen, LI Qianru, JIANG Wentao, MIAO Song, ZHANG Longtao, and ZHENG Baodong
Effects of cutting angle and processing methods on quality factorsand volatile flavor compounds of steak, MENG Xiangren, WU Peng, WANG Hengpeng, CHEN Wenyu, and TU Mingliang
Effects of cut tobacco width and drying methods on cigarettes with different specifications, Kai-min ZHOU, Ding DING, Jin HE, Yan-qiong LIU, Kai-jian SUN, Ke SHENG, Hao-bo ZHANG, and Ru-xin SHU
Effects of damaged starch in wheat flour on qualities of frozen cooked noodles, YUE Fengling, ZHU Kexue, and GUO Xiaona
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 additives on the properties offried carrot chips, LU Shaochuang, ZHENG Baofang, QIN Shixiu, LU Jialei, ZHOU Tao, WANG Jiaqi, LI Chiling, and ZHOU Hui
Effects of different barrier packaging materials on preservation of lettuce, MA Yonghang, LIU Jianxin, CHEN Xiangning, and YANG Xiaofei
Effects of different browning inhibitors on color preservation of dried banana slices, BI Jiayu, DAI Yaoyi, and ZHENG Jiong
Effects of different cleaning sterilization methods on preservation of fresh-cut Hang cabbage, LEI Hao, XIE Jing, QIAO Yongxiang, ZHANG Shuanshuan, and CHEN Yingying
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 dietary patterns on intestinal microbial metabolism of human, YAO Lehui
Effects of different drying methods on degradation characteristics of anthocyanins and antioxidant capacity in blueberries, ZHAO Wei and HUANG Jia-qi
Effects of different drying methods on drying characteristics,quality and antioxidant capacity of Boletus edulis, ZHENG Qiaoran, ZHOU Feng, XING Jie, TAO Wen, CHEN Luhong, LI Wenfeng, GAO Xiaoxu, and TAN Si
Effects of different drying methods on extraction rate of onion essential oiland its DPPH radical scavenging activity, WANG Yueyue, DUAN Xu, REN Guangyue, and ZHOU Siqing
Effects of different drying methods on the powder quality characteristic in Dateplum persimmon, QIAO Xiaoquan, REN Guangyue, QIAO Meng, DUAN Xu, ZHANG Ledao, LU Yingjie, and TIAN Xiaoyu
Effects of different drying methods on the quality and antioxidant activity of seedless purple grape, LI Xiaoli, WANG Cheng, TAO Yongxia, CHEN Jiluan, QUAN Longfeng, QIAO Kunyun, YAN Shuyun, and LIU Fengjuan
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 extraction methods on yield and antioxidant activity of lotus leaves polysaccharide, XING Ying and JING Yan-fang
Effects of different extrusion conditions on physicochemical properties of potato powder, ZHANG Lilin, ZHANG Yu, and ZHANG Hanyu
Effects of different fixation methods on the quality of green tea processed by purple bud leaves, SONG Xian-ying, HUANG Yan-mei, CUI Li-dan, XIAO Wen-jun, and GONG Zhi-hua
Effects of different frozen temperatures on the quality of freshwater prawn (Macrobrachium rosenbergii), YU Lixia, JIANG Qixing, XIA Wenshui, XU Yanshun, WANG Bin, GAO Pei, and YANG Fang
Effects of different growth patterns on nutritional quality of Nostoc commune, XIE Jie-fei, WANG Chao, and DENG Zhong-yang
Effects of different heating temperature of Sous Vide on preservation quality of catfish, TANG Bin, ZHANG Min, FENG Liping, and SHE Wanwan
Effects of different heat treatment on oxidordeuctase activity of walnut kernel, WU Qiuhao, JIA Lirong, CHEN Ante, ZHANG Xi, HUANG Rongrong, LIU Xuebin, and WANG Ping
Effects of different heat treatment onqualities of Indicarice grains and semidry-milled rice flours, REN Mengying, ZHOU Sumei, TONG Litao, and YI Cuiping
Effects of different Lactobacillus on reinforce-fermented sweet potato leaves on the quality of its pickles, SONG Wen-hua, HE Jia, YUAN Jiang-yue, RUI Peng, and LIU Xi-ming
Effects of different methods on determination of hyaluronic acid in fermentation media, ZHAO Xingxiu, HE Yiguo, ZOU Wei, ZHANG Jing, and ZHAO Changqing
Effects of different microwave drying conditions on drying characteristics and quality of preserved apricots, ZHAO Hong-xia, WANG Ying-qiang, MA Yu-he, LIU Ye-rong, WEN Jian-hua, and ZHANG Bian-fei
Effects of different mixing and kneading methods on the quality of frozen cooked noodles, SHAO Lifang, ZHU Kexue, and GUO Xiaona
Effects of different modes of ultrasonic assisted low-temperature curing on beef quality, WU Mengdi, MA Haile, and LIU Huimin
Effects of different modification methods on gelation of walnut protein concentrate, HU Xuejiao, CHEN Yonghao, ZHANG Chunhong, HAO Yanbin, QI Jianxun, and DONG Ningguang
Effects of different organic acid impregnating treatments on the quality of freeze-dried apple slices, Qian-ju WANG, Ting-cai YAN, Qiu-ju YAN, Chun HUA, Feng ZHOU, and Hai-ou WANG
Effects of different packaging and temperature on quality of broad bean (Vicia faba L.), ZHU Lin, LING Jiangang, LI Weirong, CHEN Guobao, LIN Xudong, and CHEN Shuyin
Effects of different packaging methods on beef quality during the postmortem aging, FU Qingquan, ZHANG Wangang, WANG Haiou, SONG Shangxin, and CHEN Shoujiang
Effects of different packaging methods on the quality changes of frozen large yellow croaker (Pseudosciaena crocea), ZHANG Yanxia, XIE Chengmin, ZHOU Fen, and WANG Xichang
Effects of different packing materials on quality of peanut fats by different gas sealed storage, ZHU Shuilan, LIU Guangxian, ZHOU Jinying, FU Ying, PAN Runtian, and FENG Jianxiong
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 pepper addition levels on volatile compounds in stewed rabbit meat, ZHU Chenglin, LAN Qiuyu, LI Cheng, XIA Xuhan, LIU Aiping, FENG Chaohui, YANG Yong, and LIU Yuntao
Effects of different pretreatment methods on the quality characteristics of red rose by hot air drying, ZHANG Meng, DUAN Xu, REN Guang-yue, ZHOU Si-qing, and XU Yi-ming
Effects of different pretreatment methods on the qualityof freeze-dried apple slices, WANG Haiou, FU Qingquan, CHEN Shoujiang, ZHANG Wei, and WANG Rongrong
Effects of different pretreatment on the quality of sweet potato leaves with heat pump drying, YANG Yu, REN Guang-yue, SHI Ya-nan, LIU Shu-lin, ZHANG Ya-feng, and MA Li-ping
Effects of different processes on active components and antioxidant activities of Akebia trifoliate seed oil, GAO Xiaolong, XU Wei, LI Ying, and ZHOU Min
Effects of different processing conditions on antioxidant activity of Moringa oleifera Lam. Peptide, LIU Huayong, ZHAO Qiangzhong, MA Caixia, LIN Lianzhu, LIAO Chaolin, CHEN Guohui, and GU Jianyin
Effects of different processing parameters on the color protecting of candied apple, LI Feng-xia, LEI Qing-yu, SHENG Hong-ye, HUANG Yu-xin, ZHANG Jiao-jiao, HU Yuan-qing, and CHEN Ting-yan
Effects of different production seasons on volatile flavor compounds of Anyue ceramic-pot sealed meat, Wei LIU, Lan XIAO, Fang YANG, Juan LI, Lian HE, Li-xin ZHOU, and Kang YANG
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 separation techniques on the component content of linear maltooligosaccharides, LI Jia-cheng, CHEN Dian-ning, GU Zheng-biao, LI Cai-ming, and LI Zhao-feng
Effects of different softening methods on quality of edible areca, ZHAO Zhiyou, CHAO Yuzhou, YUAN Sisong, LIU Yi, XIAO Dong, and XIA Yanbin
Effects of different solvents on extraction of phenolics from oil-tea meal under hot reflux and ultrasonic assistances, CHEN Peiyun and ZHONG Haiyan
Effects of different soybean powder on farinograph and gelatinization characteristics of wheat flour, Jing-hong SHI, Shu-wen GUO, Yun-ling LI, and Xiao-bing ZHU
Effects of different sterilization treatments on the quality of fermented jujube juice, ZHANG Li-hua, FENG Lu-yao, TANG Pei-xin, LI Shun-feng, and ZONG Wei
Effects of different storage conditions on the quality of sweet potato leaf pickles, LIU Xi-ming, HE Jia, and RUI Peng
Effects of different storage temperature on quality and fresh-keeping of Cynoglossus Semilaevis Gunther, LI Na and XIE Jing
Effects of different technologies on enzyme deactivation and storage stability of wheat germs, ZHANG Nan, SHI Lin, MENG Ji-kun, GE Xin-hui, CHENG Yong-qiang, and ZHANG Xiu-qing
Effects of different thickeners on the quality of freeze-dried Pleurotus eryngii powder, WANG Haiou, GAO Yingyu, CHEN Shoujiang, FU Qingquan, ZHANG Wei, WANG Rongrong, and HUA Chun
Effects of different treatments on functional components and antioxidant activity of Prunus mira Koehne, ZUO Lixu, LIU Changjin, BI Jinfeng, LV Jian, JIN Xing, and ZHOU Mo
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 different wheat flour quality characteristics on steamed bread quality, Ya-ping YONG, Cui-xia GAO, Yan-ru WANG, Yun-ling LI, Xiao-bing ZHU, and Jing SU
Effects of different whipping times and emulsifiers on surface bubbles formation of sponge cake, WANG Jiabao, CHEN Cheng, WANG Feng, HAO Yuehui, JIN Weize, CHEN Junmin, HUANG Weining, and AKIHIRO Ogawa
Effects of different withering methods on black tea quality of yellowish Yinghong No.9, HUANG Hualin, QIAO Xiaoyan, LI Bo, ZHANG Chengdi, and CHEN Haiqiang
Effects of dry ice freezing on ice crystal and quality of large yellow croaker （Pseudosciaena crocea） during frozen storage, JIA Shi-liang, YANG Yue, ZHENG Ya-dan, YANG Peng, and DING Yu-ting
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 antioxidant activities and reducing capacity of polysaccharides extracted from Onchidium struma, CHENG Zhiqing, SHEN Heding, YAO Lixiang, and DIAO Ya
Effects of drying methods on physiochemical properties and antioxidant activities of polysaccharides from roots of Arctium lappa L., YU Jun, ZHANG Li, LI Yabo, and JIA Chunhong
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 drying process on the antioxidant and antibacterial properties and volatile flavor components of Chuzhou Chrysanthemum, ZHAN Ge, SUN Yanhui, YAN Jiahui, WANG Jintao, SUN Mengyuan, and LONG Men
Effects of dynamic high pressure microfluidization combined with Maillard reaction on structural changes and properties of α-lactalbumin, YANG Ping, TU Zongcai, LIU Jun, SHAO Yanhong, XIE Yawen, SHA Xiaomei, and ZHANG Lu
Effects of dynamic high-pressure processing on bioactive components of milk, AI Zheng-wen, XU Zhi-yuan, and YE Jing-jin
Effects of edible fungi fermentation broths on the physicochemical properties and nutritional components of yogurt, MA Xue-lan, ZHOU Lian-yu, JU Jia-sheng, SUN Wen-juan, and WANG Long-rui
Effects of egg yolk/egg white on the aggregation characteristics of second-grade wheat flour, WANG Yong-qing, WANG Jia-lu, LI Hai-feng, FAN Pei, and JIA Feng
Effects of eight species of Lactobacillus fermentation on phenoliccompounds and their antioxidant activity in Feng Dan petals, LU Dandan, HE Jia, SONG Wenhua, and YUAN Jiangyue
Effects of electron beam irradiation on the degradation of aflatoxins and the physicochemical properties of corn, LUO Xiaohu, QI Lijun, FANG Wenmiao, PAN Lihong, WANG Ren, WANG Li, YU Xiaobin, and CHEN Zhengxing
Effects of electrostatic potentials on stalk rate, YANG Yongfa, ZHANG Ying, and CHEN Shuai
Effects of endophytic bacteria on citral production in Cymbopogon citratus (DC.) Stapf, LIU Qian, YAN Jindong, XU Ting, LI Yan, and ZHU Yonghua
Effects of Enterobacter fermentation on chemical components of tobacco extract and cigarette quality, YE Jian-bin, QI Xiao-na, YANG Zong-can, ZHANG Ting-ting, and FENG Ying-jie
Effects of enzymeon physicochemical properties of dough liquor extracted from whole wheat Mantou dough, JIANG Zhijian, LIU Liya, DING Lan, ZHOU Sumei, and WANG Li
Effects of ethanol and methyl jasmonate fumigation on the quality of bamboo shoots during storage, XU Jing-yang, JI Ning, WANG Rui, ZHANG Ni, LIU Ren-chan, WANG Si-yuan, and DENG Yun-bing
Effects of ethanol vapor treatments on related-senescence physiological indexes of postharvest snap bean during storage, GUO Yu, JIANG Yufu, ZHONG Jia, WANG Dongxue, WANG Qiang, JIN Yazhong, and WANG Ying
Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel, CHEN Ting-ting, GUO Quan-you, and BAO Hai-rong
Effects of exogenous oxidation stress on glutathione synthesis in Saccharomyces cerevisiae mutant Y518, ZHENG Lixue, QI Bin, SUN Jiang, and WANG Limei
Effects of exopolysaccharide on batter and baking characteristics of eggless cake, ZHANG Feng-wen, CHEN Cheng, ZHANG Bin-le, CAO Wei-chao, WANG Feng, CHEN Jun-min, HUANG Wei-ning, and AKIHIRO Ogawa
Effects of extracellular products of several bacterial on the growth andmetabolism of Shewanella putrefaciens at low temperature, XIE Jing, YIE Jingxin, YANG Shengping, DING Jingyu, and QIAN Yunfang
Effects of extraction methods on the biological activity of plant polysaccharides, HUANG Rengui and LIU Jia
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 extracts of ginseng stems and leaves on type I diabetic mice model, SHI Dejun, YAN Huan, CUI Qingmei, QI Xin, HUANG Min, and CUI Chengbi
Effects of far-infrared radiation on activity and conformation of polyphenol oxidase of yam, HAN Yan-hui, ZHONG Jing-han, SUN Xue, and LIU Yun-hong
Effects of far-infrared radiation temperature on the moisture transfer of kiwifruit slices, ZENG Ya, LIU Yunhong, ZHANG Jiayi, XI Huihan, and HU Runrun
Effects of fat content and oxidation on the color of casing, GE Qingfeng, DING Qiqi, CUI Baowei, YIN Yongqi, GU Yongjun, WU Mangang, and YU Hai
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 fillers on structure and sensory quality of reconstituted tobacco sheet, LU Xinbo, DAI Lu, SHI Chunyun, HUANG Hua, YANG Jun, WU Zhihong, XIAO Wei, TAO Feng, and ZHOU Guojun
Effects of fish brain phospholipids on lipid metabolism in mice, LI Hui, FU Jiaqi, YU Weiwei, HU Jianen, WU Long, and LU Hang
Effects of fish enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough, GUO Xingxin, WANG Faxiang, YU Jian, LI Xianghong, WANG Jianhui, HUANG Yiqun, and LIU Yongle
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 four kinds of functional oligosaccharides on the batter and the baking quality of sponge cake, WANG Yongjun, DENG Wenting, ZHENG Jianxian, and HUANG Weining
Effects of freeze-thaw pretreatment on the characteristics of hot-air drying in Malus domeri (Bois) chev., GUO Ting, WU Yan, CHEN Yi-neng, DUAN Zhen-hua, CHEN Zhen-lin, CAI Wen, and DENG Chun-li
Effects of frying temperature and time on mass transfer and quality of White Business fish, CHEN Kang-ming, LIU Xiao-li, XU Yan-shun, and XIA Wen-shui
Effects of fungal substance soluble dietary fiber on intestinal peristalsis and absorption in mice, YU Yougui, LI Zhonghai, ZHANG Hui, and HUANG Guohua
Effects of galangal, angelica root and bay leaves on the formation of advanced glycation end-products in pork during heating, CHEN Ming, WU Shuai, HUANG Yiqun, NIU Lihong, FAN Yuxia, and LAI Keqiang
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 glycosidase（R.B1L and R.CL） on configuration of isoflavones and improvement of flavor in soybean milk, ZHOU Weijie, XIA Rong, ZHU Chongyang, PEI Jing, TAO Huiyuan, and CHENG Yongqiang
Effects of glycosylation modification on the antioxidant activity of casein-enzymatic hydrolysate, ZHAO Yubin, MU Qiuxia, QU Liuqing, and CUI Supin
Effects of grating moire fringe on food packaging printing, ZHENG Li
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 enzyme activity soybean powder on whiteness of steamed bread, LI Xiaoqian, ZHOU Huiming, ZHU Kexue, GUO Xiaona, and PENG Wei
Effects of high moisture protein extrusion process parameters on the influence of system parameters and its physical characteristics, GAO Yang, LU Shuwen, REN Chuanying, HONG Bin, LI Jialei, WANG Kunlun, and XIE Tiemin
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 high pressure homogenization on the functional and physicochemical properties of rice protein, ZHANG Jing, DING Fang, ZOU Qingqing, and LU Ning
Effects of high-temperature and high-humidity treatment on the properties of the proteins from wheat flour, ZHOU Xiao-ling, LI Na, and ZHANG Dong-sheng
Effects of high temperature stress on stressresistance of thermotolerant Salmonella Derby stresses, ZHAI Ligong, DU Chuanlai, YANG Qing, CHEN Chen, and WANG Junying
Effects of high temperature treatment on protein components and their degradation in beef, ZOU Liangliang, KANG Huaibin, ZHANG Huiyun, XIE Anguo, CAI Chaoqi, and WANG Bo
Effects of high temperature treatment on quality of meat, ZHONG Huazhen, LIU Yongfeng, GAN Fei, and HU Yuhua
Effects of hot-air drying temperatures on quality of green peppers, ZHENG Qingyun, WANG Dan, MA Yue, TONG Junmao, and ZHAO Xiaoyan
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 hydroxyl safflower yellow A on lipopolysaccharide induced depression model rats, YIMING Gaghafu, MIAN Qiang-hui, HAN Nan-yin, and ABUDUREYIMU Yusufu
Effects of hypobaric and refrigerated preservation on postharvest quality of mango fruit, XIE Jianhua, ＷEN Jianling, ZHENG Junfeng, GUO Qiaoling, and PANG Jie
Effects of infrared drying on properties of sesame, ZHANG Lixia, ZHANG Xun, SUN Jiajia, and HUANG Jinian
Effects of irradiated proces on hypoglycemic activity of Inonotus obliquus polysaccharide, Lu ZHANG, Xin JIANG, Li-ying JIN, Chang-qing LIN, and Cheng-bi CUI
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 irradiation on sterilization and quality of bee pollen of camellia, LUO Zhiping, MENG Lanzhen, XU Yuanfang, ZHANG Qiling, and PENG Ling
Effects of lactic acid bacteria and yeast on fermented yak milk quality, YU Mingjia, SUO Huayi, LI Jian, XIE Jie, ZHAO Xin, QIAN Yu, DING Yangping, and ZHANG Yu
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 Lactobacillus fermentation on the quality and nutrient of tartary buckwheat seedling beverage, LI Jun, LU Yang, LIU Yongxiang, and LIU Hui
Effects of Lactobacillus paracasei KLDS.LP T1610 on the quality of Kouwan Lao, FEI Peng, BI Xue, JIANG Yujun, LIU Yuexin, LI Jianjun, ZHOU Lianxin, and GUO Ling
Effects of leaf crude extracts from Gingo biloba L. on the preservation of litchi, LI Ling, YAN Xuyu, CHEN Tiebi, and HE Fulin
Effects of leucine and α-ketoglutarate on the weight, serum, visceral organ of mice, JIN Shunshun, YAO Kang, YIN Yulong, KANG Baoju, LI Yuying, and WANG Peng
Effects of lotus leaf powder on physicochemical properties of flour and crisp biscuits, WANG Feng-lei
Effects of low power microwave treatment on physiology and quality of low temperature storage of Chinese chestnut, ZHANG Shuyuan, WU Xiaocong, JIN Wenping, GUO Yanming, ZHANG Linyu, and DONG Ming
Effects of low temperature and low voltage electrostatic field treatment combined with microporous PE film packaging on storage quality of different maturity Lingwu long jujube, YANG Ya-li, LIU Hui-yan, FANG Hai-tian, ZHANG Hao-yu, LI Jin-na, and ZHANG Guang-di
Effects of Maillard reaction intermediates on smoking quality and study on controlled formation of flavor, GAN Xuewen, WANG Guangyao, DENG Shibin, ZHANG Chunhui, CUI Heping, LIU Shuguang, YU Jingyang, CHENG Tao, and ZHANG Xiaoming
Effects of Maillard-type glycosylation on antioxidant activity of corn protein hydrolysates, LIU Xiang, ZHENG Xiqun, and LIU Xiaolan
Effects of malondialdehyde oxidation on structure and functional properties of seeds-watermelon seed protein, GAO Jin, MANONOSE Tariroupenyu, LI Zhihao, WANG Ping, YU Xiongwei, and LI Shugang
Effects of mango peel powder on the gelatinization and retrogradation properties of starch, LIU Fangmei, WANG Kai, LUO Jin, ZHAO Lei, and HU Zhuoyan
Effects of metal elements on free burning speed in cutrag and cigarette paper, MA Shengnan, WANG Jianmin, CHANG Bingbing, NIU Tingting, and LI Tiancheng
Effects of methionine in dietary on hair growth and organ indexes in mice, LI Xiaofeng, WANG Xin, YANG Bing, and ZHANG Huaqi
Effects of microbubbles technology on the thermal stability and quality of crystallized honey, KUANG Xinyi, CUI Zhengwei, YU Fumin, and LI Li
Effects of micro-fluidization homogenization on properties of CMC-essential oil edible film, ZHANG Huiyun, LIANG Ying, LI Xinling, and KANG Huaibin
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 microwave on free radical production and oxidative properties of model protein, WANG Tingting, YUAN Jiangfeng, WANG Lunji, ZHANG Bin, QIU Zhijun, GONG Minggui, and YIN Qihang
Effects of microwave on the structural and functional properties of dietary fibers from different sources, LUO Sun-jing, XIE Liang, XIONG Shao-bai, YANG Rong, CHEN Ting-ting, DENG Li-ping, and LIU Cheng-mei
Effects of microwave power on moisture migration and quality of persimmon slices during microwave intermittent drying, QIN Yan-ting, DUAN Zhen-hua, WEI Zhen-zhen, ZHOU Si-yun, and TANG Xiao-xian
Effects of milling degree and cooking method on the cooked rice quality of high-quality Indica rice, LI Liu-yan, ZHAN Zhan, ZHANG Wei, SHU Zai-xi, and WANG Ping-ping
Effects of mixed strains optimized from sourdoughs on quality of steamed bread with tartary buckwheat bran, WANG Xueting, DU Muying, LIAO Yuting, HE Rui, LI Yuzhu, and ZSOLT Zalán
Effects of modification by D-galactosamine on structural properties and antioxidant activities of corn glutelin, WANG Xiaojie, QU Yue, LIU Xiaolan, and CONGWan Suo
Effects of moisture and tissue changes on tenderness of boiledfish during microwave cooking, CHEN Jia-qi, LIU Tian-yi, JIA Yu-ze, XIA Shu-qin, ZHANG Xiao-ming, WANG Xing-wei, and WANG Xue-jiao
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 nanofiber from plant on stability of food emulsion, SUN Zhe-hao and LI Qiao-ling
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 non-digestible oligosaccharides and their combinations on the immunomodulation of mice, WANG Hui, QIN Cuili, GONG Qiang, NIU Mingfu, ZHAO Siqi, and XI Zhenjun
Effects of non-starch polysaccharides in wheat bran on quality of baking products, WANG Li, YANG Wei, QIAN Haifeng, ZHANG Hui, and QI Xiguang
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 oat flour content on properties of potato and oat composite dough, ZHANG Xi, WEI Xin-yu, ZHANG Rui, and REN Guang-yue
Effects of onion peel extract on antioxidant and quality of western sausage, XU Meina, CHEN Naiyang, MU Baide, WANG Zengkai, YU Shuai, CUI Taihua, and LI Guanhao
Effects of online laser perforation parameters on physical and chemical indexes of fine cigarettes, GAO Mingqi, GU Liang, LI Mingzhe, LU Ping, JI Peng, FENG Xiaomin, WANG Ning, MENG Yang, TIAN Haiying, CUI Chun, and HU Shaodong
Effects of organic selenium and linseed oil supplementation on myofibrillar protein and quality of Frankfurters, TANG Xinyue, ZHANG Wenbin, JIANG Jiang, YANG Ruijin, HUA Xiao, and ZHAO Wei
Effects of origin on the compositions of essential oil from fresh aril of Torreya grandis cv. Merrilli prepared by hydro-distillation, ZHU Hai-dong, ZENG Mao-mao, HE Zhi-yong, QIN Fang, and CHEN Jie
Effects of oxygen vectors on microbial production of avilamycin, ZHANG Mei, SONG Yuanda, LIU Qing, WANG Youling, and WU Han
Effects of packing ways on logistics preservation quality of broccoli, YAN Kaiya, HE Yezi, and ZHANG Min
Effects of pan-frying, frying, broiling on eating quality of Hengshan mutton, LI Linqiang, GAO Tianli, ZHANG Lan, and LIU Yongfeng
Effects of pH and heat treatments on structure and functional properties of rice proteins, LIU Fang, XU Zhou, CHEN Maolong, and CHENG Yunhui
Effects of physical properties of raw material flour on quality of fresh rice noodles, TAO Xiang-lin, WU Yue-hui, WEI Ying-juan, TANG Zhen-xing, YUAN Jie, XIE Jun, and TANG Han-jun
Effects of plant extract and betel nut on acute inflammation in rats, SONG Xiaohui, ZHU Junding, LI Zhi, MA Chaoyang, and WANG Hongxin
Effects of polyphenols from Areca seed on intestinal microbes in vitro, CHENG Huan and WANG Yuanliang
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