Content Posted in 2025
3-Monochloropropane- 1,2-diol induced cell apoptosis in HK 2 cells via mitochondria-dependent pathway, JIN Chengni, LI Yang, YAN Shuaishuai, XU Jianguo, and PENG Xiaoli
Advances in environmental food science : a case study of the key laboratory of environmental food science , ministry of education, QUAN Tuo, LI Bin, and REN Jingnan
Advances in extraction methods of astaxanthin from crustacean aquatic products and their processing by-products, HAN Lu, XIANG Dandan, XIE Dan, MA Zibin, and WU Chunhui
Advances in immunoassay methods for quinolones, WU Mengjiao, LI Ning, HU Mei, XU Yan, WANG Jie, and XIANG Feng
Advances in indirect detection techniques of total fluorine content in food packaging materials, WANG Yihan, FENG Tao, WANG Bing, CAO Bowei, WANG Jing, LI Ziyi, and HUANG Zhigang
Advances in research on application mechanisms of small-molecule emulsifiers in ice cream, CHEN Ling, LI Lijun, XU Haijun, JIN Huajin, ZHONG Fang, XIA Yixun, KANG Jingran, WU Juan, and WANG Caiyun
Advances in the application of machine learning to food nutrition and health, ZHOU Xin and LI Dapeng
Aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu using electronic nose and electronic tongue, ZHENG Qi, TIAN Wenhui, YUE Ling, YAN Weiqiang, CHEN Zhijun, ZHANG Yanyan, and KONG Qiulian
Ameliorating effect of Haematococcus pluvialis powder on LPS-induced barrier damage in HOK cells, XIE Jinmei, CHEN Cailian, ZHANG Yong, ZHENG Yunjian, and XIE Xi
A method for detecting quality defects of crayfish based on YOLO-HDR, WANG Shuqing, CHEN Kaiyuan, ZHOU Miao, and FAN Bogan
A microfluidic paper-based device for rapid detection of five metal ions, CHEN Ranbing, LIU Yi, LUO Xiao, LI Conglei, ZHANG Shuren, and CHEN Ming
A multi-conductor array capacitor device for grain dryers and its measurement analysis, LIU Cong, LIU Jue, CHEN Dachang, and FANG Chao
Analysis and application of the main functional components and biological activity of the Cynanchum auriculatum Royle ex Wight leaf in different growth stages, LIN Yan, SHI Yun, YANG Yu, ZHANG Yuqian, BU Jing, and HONG Jian
Analysis and safety evaluation of six pesticide residues in fruits and vegetables in northeast Chongqing, WU Qiujie, ZHANG Yuting, HE Xin, HUANG Wanyi, and WANG Zhaodan
Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures, ZHOU Xun, ZHOU Huijuan, HUANG Lingxiang, YE Zhengwen, SU Mingshen, DU Jihong, ZHANG Xianan, LI Xiongwei, and ZHANG Minghao
Analysis of differential metabolites during the secondary fermentation of Zhacai, LIU Yuling, REN Ting, ZHAO Zhiping, and LUO Yuanli
Analysis of food additives and contaminant residues in Yueyang pickled vegetables and recommendations for quality control measures, LI Ge, YU Linyu, ZHANG Lumiao, LI Huimin, ZHU Li, and ZHOU Hu
Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages, YANG Qian, JIA Hongfeng, ZHANG Miao, and HUANG Jia
Analysis of nutritional components and in vitro antioxidant activities in different parts of Eucommia ulmoides, WANG Tingting, HU Ping, and CHANG Yingshuang
Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS-SPME-GC-MS, TAN Xiao, YU Ji, LEI Peng, CHEN Cai, and ZHANG Qinghua
Analysis of volatile components and screening of free radical-scavenging active components in fresh Guhong tangerine peel essential oil, RAN Chunxia, HU Jiang, and DENG Huiling
An apple defect identification method based on improved YOLOv 7-tiny, LI Jun, CAO Botao, and PENG Xindong
An automated pipetting device based on visual positioning, ZHU Ping, CHEN Hongbo, and ZHENG Junke
An automatic grading method for apples based on improved CNN-SVM and machine vision, ZHANG Ruiqi, YANG Ning, and ZHANG Yifeng
Anti-aging effects of acid-extracted Laminaria japonica polysaccharides on Caenorhabditis elegans, WANG Yanying, XU Meigui, ZHAO Pei, CHEN Huibin, and HUANG Luqiang
Anti-fatigue activity of Lycium barbarum polysaccharides, SUN Xin and FAN Shijun
Anti-fatigue effect of food-derived compound ginseng aqueous extracts, XIONG Wuqing, MA Xiuping, GUO Jiangtao, BAI Zhiwen, and LUO Shixi
Anti-fatigue effects of euglena extract on mice, ZHANG Jun, XU Bin, XI Yanli, ZHENG Minghai, HAN Yuxuan, and LI Huimin
Anti-inflammatory active ingredients and mechanisms of action of Lycii fructus, SHI Xiaofei
Antioxidant activity and molecular mechanisms of typical flavonoids in Dendrobium officinale, WANG Yixue, QIN Si, ZHOU Runze, and LYU Chenghao
Antioxidant and anti-inflammatory activities and molecular mechanisms of procyanidin B 2, YANG Wenli, QIN Si, LU Chenghao, WANG Yixue, and CHEN Shiyun
Antioxidant effects and enzymatic analysis of birch sap on zebrafish embryos, XING Qi, CHEN Haiyan, HUA Liyu, WANG Chao, LI Ke, and LIU Jiying
Antioxidation and hypolipidemia functions of three oils in vitro, WU Qiutong, MENG Xin, WANG Meili, and XING Huiyu
Application of Changsha kiln plant patterns in food packaging design based on Husserl's image consciousness, HUANG Jiaqi and ZHANG Yushan
Application of flexible electronic devices in intelligent food packaging, MO Kaiyu and DING Jing
Application of quantum dot immunochromatography in rapid detection of veterinary drug residues, SONG Qianzhao, WANG Yao, HU Xiaofei, CAO Li, and SUN Yaning
Applications of terahertz spectroscopy in food industry, MA Hao, HUANG Luelue, DUAN Xu, LI Xiaoting, LI Bin, and CHEN Xuan
A quadratic multinomial regression model was established for taste properties of main catechins and amino acid monomers in green tea, RAN Qiansong, LIU Zhongying, LIU Xi, HOU Yanshuang, BAO Fushu, and PAN Ke
A rapid detection method for egg quality using CARS and SSA-XGBoost improved by combining hyperspectral analysis, WANG Linyi, ZOU Qianying, and SUN Qiang
A robotic arm food sorting system based on improved YOLOX and admittance control, SHI Lichun, LIU Songtao, WANG Songwei, and WANG Zhizhong
Automatic grading method of yellow peaches on food production line based on improved YOLOv 11 and GWO-ELM, PENG Yongjie, ZHAO Liangjun, and LONG Xuming
Breeding of Bacillus for producing sauce-flavor and analysis of characteristic aroma, ZHAO Ying, ZHAI Zhongying, JIANG Qinghao, and ZHANG Mengqing
Brittleness measurement and process optimization of fried potato chips based on the acoustic emission method, YANG Yijing, WU Zhonghua, LIU Jing, XU Huili, and WANG Yibo
Calibration of discrete element simulation parameters for different kinds of rice grains, ZHU Linfeng, LIU Xiaopeng, ZHANG Yonglin, SONG Shaoyun, YIN Qiang, and CAO Meili
Changes in quality of Liaoning Zhuanghe Dagu chicken jerky at different storage temperatures and establishment of shelf life prediction model, JIN Na, YAN Ruichi, SU Yuhong, WANG Xizhu, and SHANG Hongli
Characteristics of heavy metal content distribution in different organs of Lilium brownii and its health risk assessment, LI Xiaoling, TONG Qiaozhen, SHI Yuhe, HOU Chaowen, LIU Zexiang, and GONG Xiujuan
Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring, LI Kai, WANG Shilong, ZHU Ling, YIN Zhuoming, WANG Lei, and LIU Dongbo
Classification of edible vegetable oils based on three-dimensional fluorescence spectroscopy and ISSA-SVM, ZHANG Jing, QI Guohong, CHEN Jingzhao, CAO Xiaoli, and LI Lili
Colorimetric detection of bisphenol A in milk and milk powder based on label-free aptamer and metal-organic framework enzyme mimics, JIANG Li, LU Chunxia, LIN Xiangqun, and CHEN Xia
Common errors and avoidance strategies in English abstracts of China's food science journals, FU Zhen and ZHAN Yan
Comparison of antioxidant and anti-enteritis activities of polyphenol extracts from acorn powder treated with different processes, ZHOU Jie, LIU Menglin, FU Xiangjin, WANG Yayi, and QIN Dandan
Comparison of cytotoxicity , antioxidation and hypoglycemic activity of three stilbene compounds, CHEN Ying, ZHANG Chaobing, CHEN Shaoqiang, YAN Rian, and CHEN Yongsheng
Component identification of plant-derived allergens in food based on DNA barcoding, YI Zi, YANG Lixia, ZHONG Feifei, LI Ben, QIN Jijun, and LI Sha
Composition , structure and comparison of in vitro hypoglycaemic and hypolipidemic activities of two polysaccharides extracted from Noni fruit, LI Honghang, WU Xiaoyong, LIANG Jian, and WANG Zhijiang
Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout, ZHANG Xiaomin, DING Rui, WU Yangang, WU Zhengsi, CHEN Mengyuan, LIU Yan, GUO Xiao, and GONG Zhiyong
Comprehensive quality detection method for tomatoes combining machine vision and spectral techniques, GUO Dechao, RAO Yuanli, ZHANG Hao, LI Chunfeng, and ZHAO Qiang
Construction and application of magnetic core-shell structure SO42-/Fe3O4@Al2O3-TiO2 catalyst, HUANG Yufei and ZHENG Jianxian
Control system of different ratios of liquid eggs based on fuzzy PID, CHI Yuan, LIU Cong, HUANG Zilong, WANG Zhenhao, ZHAO Guoyu, and CHI Yujie
Correlation analysis between microbial community and physicochemical indexes of Xiaoqu in Guangxi, HOU Hui, HAO Junguang, WAN Ruijie, ZHANG Long, QI Cen, and DAI Zhiru
Current status of research on golden pomfret processing and high-value utilization of by-products, TU Yuchen, LIN Haisheng, GAO Jialong, and ZHONG Saiyi
Deodorizing and aroma-enhancing effects of different cooking Baijiu products on chicken gizzards based on gas chromatography-ion mobility spectrometry, JIA Xiaohan, SHEN Caihong, FU Qixu, NI Bin, and NIE Xin
Design and experiment of tender coconut processing machines, SHEN Fei, FAN Junqing, ZHANG Baozhen, WANG Zixin, and LI Liekun
Design and implementation of a food pesticide residue detection preprocessing system based on collaborative robots, ZHU Ping, CHEN Hongbo, and ZHENG Junke
Design and implementation of an automatic cleaning machine for evaporation tanks, WANG Mingjuan, LIANG Fangui, and JIANG Yu
Design and test of flat grinding type germ-remained rice milling machine, REN Hongchen, XU Aidi, SUN Binghua, JIN Dehai, LI Jing, SUN Daming, and YAN Jingfeng
Design and test of mouse cage fresh wolfberry classifier based on flotation method, QU Qianjin, ZHANG Jun, KANG Ningbo, DENG Gaige, ZHOU Lianghuan, and ZHANG Hongbo
Design of active and passive dual modes refrigerated container and analysis of environmental characteristics in the container, REN Xiaofen, ZHANG Lei, TONG Shanhu, SHE Xiaohui, and LI Chenxu
Design of cam-linkage combined mechanism based on Fourier series, TAN Rongdeng, YANG Hongfei, LI Wenyuan, HE Bing, SHA Yulong, ZHANG Zijun, and PENG Zijie
Design of food packaging of time-honored brands in Beijing based on regional cultural characteristics, WANG Dangrong and PEI Chaojun
Design of online inspection device for wheat processing grain size based on dynamic image, WANG Mingxu, ZHAO Haojun, YANG Lei, WU Junyong, and WU Runze
Design of pineapple outer contour measurement device based on triangulation, LI Ying, DONG Yao, WANG Kaibin, HE Zifen, and YUAN Hao
Detection for hydrogen peroxide in milk by the nanozyme based on Ag/g-C 3N4, ZHU Yanfeng and WANG Songnan
Detection modelling of four major organic acids in the base wine of Fuyuxiangxing crude Baijiu based on near-infrared spectroscopy, ZHANG Yunxia, YU Ji, LI Yuntong, YU Bing, JIN Xiqing, and YAO Maojun
Detection of alcohol content in liquor gathering based on improved YOLOv 5s, WANG Shuang, JI Yuanxia, WU Honggang, YANG Runling, and LU Shaokun
Detection of allergen mango components by using droplet digital PCR technology, LI Enjing, WANG Dan, LI Long, LI Hejing, and YANG Honglian
Detection of beef mince adulteration based on sparse hyperspectral feature selection algorithm, MA Yongbo, PENG Yu, XU Yiping, and LI Dan
Detection of ceftiofur sodium in milk by a molecular-imprinted electrochemical sensor, LIU Yahui, GAO Hongli, LI Zhaozhou, CHEN Xiujin, WANG Yao, and NIU Huawei
Detection of edible oil types based on nanocolorimetric sensor technology, HUANG Xing, LI Dapeng, WEN Tao, and HE Zhou
Detection of egg appreance based on Fasternet and YOLOv 5 model, WEI Jingxin, CHEN Zhongju, and XU Haoran
Detection of the origin of wolfberry based on electronic nose and electronic tongue combined with LSTM-AM-M 1DCNN, MA Zeliang, LIU Yaqian, CHENG Qifeng, WANG Pingping, YANG Tianxing, and DU Gang
Determination and safety evaluation of 22 elements in Artemisia capillaris from different origins, SUN Xixi, LUO Beibei, JIANG Biwei, LI Na, and LI Xiangli
Determination of 59 illegal drugs in alcoholic products by high performance liquid chromatography-triple quadrupole mass spectrometry, KANG Shaoying, LI Can, ZHAO Hongqing, WANG Liangliang, and HU Xiong
Determination of carbendazim residues in various vegetable oils based on three-dimensional fluorescence spectroscopy, XIAO Jian, XIA Alin, and HUANG Wei
Determination of chlorothalonil and its metabolite 4-hydroxychlorothalonil residues in animal-derived food by ultra-high performance liquid chromatography-tandem mass spectrometry, LIU Xiaofang, LI Zheng, HE Hao, JIANG Junjie, and CHEN Yuanyuan
Determination of eight selenium species in selenium-enriched edible oil with accelerated solvent extraction-high performance liquid chromatography-inductively coupled plasma mass spectrometry, LIANG Zhisen, ZHANG Shudi, LING Xiao, and CHEN Yuzhen
Determination of protein peptide content in edible Jiaosu, LIU Zeya, ZHAO Ran, LI Minxia, ZHANG Hongchen, KANG Xiaojing, and DAI Jun
Determination of quinolones and sulfonamides residues in aquatic products and livestock products with enhanced matrix removal-lipid adsorbent by liquid chromatography-tandem mass spectrometry, QIN Yu, XUE Feng, YU Junjie, LIU Yang, and GONG Heng
Determination of residual emamectin benzoate in rice by Sin-QuEChERS Nano-UPLC-MS/MS, LUO Kuanneng, HUANG Zijie, HUANG Pengmian, LIU Yong, YANG Shuping, and ZHANG Honggang
Determination of six human milk oligosaccharides in infant formula milk powder by ion chromatography, ZHANG Jiaqi, LI Yunxuan, WANG Lulu, ZHANG Shuifeng, PAN Xiangjie, SHI Yuanxu, and QUE Liming
Determination of sulfur-containing amino acids in goat milk powder by amino acid analyzer and uncertainty evaluation, LI Lu, LIU Dan, QIANG Xin, WANG Lin, and ZHANG Huafeng
Determination of tetraniliprole residues in animal derived foods by multi-plug filtration cleanup combined with HPLC-MS/MS, YUAN Liejiang, WANG Xiu, LI Zheng, ZHU Li, and DENG Hang
Determination of uncertainty in peroxide value of rapeseed oil by titration method, WANG Ru, CHANG Lijuan, CHEN Yang, and ZHANG Mingjin
Determination of vitamin B12 in infant formula milk powder by cyanide-free degradation coupled with hydrophilic interaction liquid chromatography with fluorescence detection, LI Liang, DENG Wenjuan, HUANG Weiqian, WU Junfa, and QIN Tianfu
Dietary intake and risk assessment of sweeteners in prepared beverages among adolescents in Hunan province , China, HUANG Yan, XU Wenyang, YU Lan, LI Zheng, and JIN Huihua
Dynamic food sorting by multiple Delta robot collaboration based on the improved NSGA-III, GUO Lingcen, WANG Haihui, ZHAO Xiaofei, and WANG Silu
Early detection of contaminated food based on extreme learning machine and crystal structure algorithm, ZHU Fu, LIU Ruiqing, PAN Kefeng, and ZHAO Rui
Effect and mechanism of ferulic acid on aggregation behavior of glutenin subunits, ZHANG Yiwen, SHEN Wei, and XU Kaixiu
Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products, FANG Siwei, YU Jinxiang, GUO Quanyou, BAO Hairong, and HU Huogen
Effect of carrageenan and modified starch combined with mild cooking on the quality of sterilized braised chicken, WANG Xinrui, LI Youying, MA Feifei, LI Ronghui, and SU Huosheng
Effect of chicory polysaccharide on the texture and storage quality of round scad fish ball, XUE Shan and LIN Jingjuan
Effect of composite probiotic tablet candy on oral microbiome in early childhood caries, YU Xihua, WANG Yi, LI Liuruolan, REN Yu, CUI Shumao, and XU Xianyin
Effect of different partition plates on the efficiency of oil extraction from Camellia seeds under hydraulic pressing, LIU Hai, GUO Shaohai, YANG Yuanchun, YANG Yurong, and LI Hui
Effect of electric steamer steaming parameters on the cooking quality of eggplant, ZHAO Wenyu, XU Yanshun, LI Yujing, FANG Kun, YAO Qing, and HE Xiaoyan
Effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes, CUI Guomei, LI Shunfeng, GAO Shuaiping, LIU Lina, HU Yating, XU Fangfang, and WANG Anjian
Effect of freezing ball milling treatment on the structure , physicochemical properties , and digestibility of high-amylose corn starch, YU Zhenyu, WU Zongjun, XU Hui, ZHAO Zhongyun, and ZHOU Yibin
Effect of freezing conditions on moisture and flavor of pre-cooked braised beef, YANG Shuying, ZHA Enhui, ZHANG Shuo, and HE Shan
Effect of ginger essential oil nanoemulsion treatment on preservation quality and microbial changes of chilled pork at 4 ℃, LI Xinwei, CHEN Peihang, LIN Bimin, and MIAO Jianyin
Effect of high hydrostatic pressure technology on quality and phenylethanoid glycoside extraction amount of freshly cut desert cistanche, SHI Shuo, LI Qingxin, EERDUN Bayaer, XU Wanping, DONG Tungalag, and YUN Xueyan
Effect of high-voltage pulsed electric field on the quality of frozen apple based on freezing process, DUAN Zhiying, LIU Jingxuan, LI Lili, and ZHANG Ru
Effect of improvers on the quality of quick-frozen rice balls, SHI Jiacheng, YANG Hua, SHEN Cunkuan, LIU Yue, WANG Xinyi, and YAN Jinxin
Effect of lily flavone on OVA induced food allergy, JU Meiling and LU Jing
Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality, BAI Jiaxin, TUNGALAG Dong, GERELT Borjigin, LI Shaobo, and YUN Xueyan
Effect of migration conditions on copper migration from regreen Indocalamus leaves, LIU Liping, ZHANG Zhijun, SHEN Honggui, LUO Hongquan, and CHEN Haiqun
Effect of NaCl concentration on stability of high internal phase emulsions of insoluble fiber from rice bran/soybean protein isolate, LONG Zhao, XUE Jing, WANG Zhixiao, XU Jucai, and FU Xiangjin
Effect of oil extraction process on the flavor of Idesia polycarpa oil, HU Bokai, SHUI Huixia, GENG Yangyang, ZHANG Dongya, and YANG Xiaohong
Effect of Polygonatum sibiricum powder on properties of dough and quality of bread, WU Kunwei, WEI Ming, QIAN Senhe, LI Ziman, and XIE Yan
Effect of preservation methods on the quality of fresh-cut potatoes, WEI Xinyi, LIU Shutao, and FANG Ronghui
Effect of processing aids on the quality of microwave foam-dried locust honey, HAO Bingting, WANG Yingqiang, SHI Xixiong, and ZHAO Hongxia
Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison, LI Junyang, CHEN Anjun, NIE Wei, LI Peijia, LIU Yi, and YANG Ruwei
Effect of SiO 2 low-temperature refining pretreatment on quality of pumpkin seed oil extracted by critical fluid, ZHAO Lina and LI Jin
Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips, LI Xiaoyun, XIE Ronghua, CHEN Sheng, HAN Chunyang, CHEN Junliang, REN Aiqing, and DUAN Zhenhua
Effect of sodium lactate on physicochemical properties of bread, CHU Huiling, YANG Xu, CHEN Shanghai, SHI Miaomiao, JIANG Dongliang, and WEI Tao
Effect of supercritical CO 2 extraction on lipids , fucoxanthin , and volatile flavor compounds in Sacharina japonica powder, LI Yue, XUE Jinglin, ZHANG Jian, XU Yingjiang, and WANG Gongming
Effect of tagatose glycosylation on functional characteristics of egg white protein powder, DOU Xiaoxue, CHEN Huimin, LI Qianwen, CHEN Zhuo, CHEN Shuxing, and LIU Lili
Effect of thymol on fungal diversity of postharvest Fengtang plum, ZHANG Hao, WANG Rui, TIAN Yiming, MA Chao, and MA Yuhua
Effect of ultrafine grinding treatment on the nutritional and physicochemical properties of coconut pulp, LI Jiaqi, HUANG Xiaobing, PENG Shaodan, ZHOU Wei, DENG Fuming, and LI Jihua
Effect of ultrasonic power on the quality of taro pulp dough and steamed bread, LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, and HAN Feng
Effect of ultrasonic thawing on the quality and protein oxidation of Litopenaeus vannamei, PENG Panpan
Effect of UPLC-MS/MS pre-column derivatization on ergosterol content in edible fungi, ZHANG Xinyue, CHEN Hangjun, NIU Ben, SHENTU Xuping, YANG Hailong, YIN Ming, GAO Haiyan, and MU Honglei
Effect of vacuum pulsation technology on egg pickling efficiency and quality, ZOU Yanzi, JU Haoyu, GENG Yahui, LIU Xinghan, and ZHANG Weipeng
Effect of white kidney bean extract on the quality of set yogurt, WANG Zihan, LI Yuexing, CAI Yongjian, and WANG Jianhui
Effects of a canned infant juice auxiliary food on acute inflammation in young mice and antioxidant activity, DAI Zhiyong, DENG Bin, LI Jiani, XIAO Zuowei, and ZHOU Yimiao
Effects of Auricularia auricula polysaccharides on its rehydration characteristics, SU Xin, LU Huiwei, LIU Zhou, and CHAI Zhenyu
Effects of Bacillus vele zzensis D44 on postharvest diseases and storage characteristics of different peach fruit, ZHOU Huijuan, ZHOU Xun, YE Zhengwen, LU Beibei, SU Mingshen, ZHANG Xianan, DU Jihong, LI Xiongwei, and ZHANG Minghao
Effects of beer and calcium lactate on the quality and volatile flavor components of secondary fermented mustard greens, JIANG Long, WANG Feng, XIE Peihong, OU Siming, and QIN Dan
Effects of coffee preparation processes on colloidal particle formation and antioxidant properties, GAO Guanzhen, RAO Pingfan, XU Yao, ZHOU Jianwu, and SHAN Yunhui
Effects of cold plasma pretreatment on drying characteristics and quality of goji berries, WANG Qinghui, NIU Xiaoxiao, LIU Jia, CUI Kuanbo, YANG Zhongqiang, and XIAO Hongwei
Effects of cooking methods on the volatile flavor of Huchen potato, CHEN Xinyuan, CHEN Yi, WANG Xi, KANG Mengli, and LING Jiangang
Effects of cross-linking oxidative acetylation on the quality of arrowhead starch, ZHOU Tingting, LI Meng, WU Di, LIANG Pengjuan, DUAN Lili, and JI Derong
Effects of D-allulose on batter performance and quality of sponge cakes, CHAI Xiya, LI Hua, WANG Xiaoyan, PENG Chao, and LI Ruiyao
Effects of different drying methods on drying characteristics and quality of taro strips, LI Xiaoyun, XIE Ronghua, CHEN Sheng, HAN Chunyang, CHEN Junliang, REN Aiqing, and DUAN Zhenhua
Effects of differential protein removal on the properties of early indica rice flour, CAO Yijun, FENG Wei, WANG Ren, ZHANG Hao, and WANG Tao
Effects of different milling methods on the physicochemical properties of tartary buckwheat leaf powder, FENG Yuxia, QU Meilin, CHENG Zhe, and LI Yunlong
Effects of different pretreatment methods on the quality characteristics of dried lotus root, LI Xuhao, HAN Meng, LI Fang, and LIU Yunhong
Effects of different reheating methods on the quality characteristics of psyllium husk powder-unrinsed surimi gel pancakes, YANG Jing, ZHENG Wanyuan, YI Shumin, LI Jianrong, and LIU Yingli
Effects of different roasting methods on volatile flavor compounds in beef, MA Xueyuan, ZHANG Miao, DAI Qinyan, JIA Hongfeng, and ZHANG Jiamin
Effects of different sterilization conditions and packaging materials on volatile flavor substances of sweet corn in vacuum packaging, WU Kunlong, LIU Biao, LIU Hui, and LI Yanpo
Effects of different transport modes on the quality of live abalone, YAN Xin, YAO Yanyan, ZHANG Xiaoyu, SUN Fei, and NI Tian
Effects of drying conditions on the forming process , structure , and properties of konjac glucomannan-based emulsion films, LIU Yi, ZHU Jingyu, CHENG Yuhang, YU Xiang, and JIANG Fatang
Effects of drying methods on functional components and properties of Tainong mango powder, HU Fangyang, LIU Caihua, HE Lingling, PEI Yanhui, ZHANG Dexiang, and ZHU Zhengjie
Effects of electron beam irradiation on carotenoids and capsaicinoids in pepper oils prepared by different plant oils, OUYANG Mengyun, LI Wenge, CAO Sheng, MO Mo, ZHOU Yiji, ZHANG Qiling, and XU Yuanfang
Effects of enzymatic hydrolysis combined with spray-drying on the flavor components and powder properties of Dictyophora rubrovolvata, CHEN Jiaqi, MING Jian, LI Jialin, ZENG Zebin, and SHAO Yi
Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos, PENG Cancan, LIU Tao, DENG Junjie, and ZHOU Bo
Effects of external carbon sources on the quality and volatile components of kiwi wine, HUANG Xiaolan, HE Xufeng, XIONG Shuang, ZHANG Chunyi, and ZHENG Rong
Effects of five different processing methods on functional components , in vitro antioxidant ability , and antibacterial activities of Penthorum chinense Pursh, LIANG Hongchun, XIA Chen, DENG Junlin, YU Manyou, LIU Gang, and XIANG Zhuoya
Effects of five drying methods on the drying characteristics and quality of peanuts, XIE Yongkang, WANG Xi, JU Haoyu, WANG Weina, and WANG Xiaodong
Effects of four extraction methods on the quality of arrowhead starch, JI Derong, ZHOU Tingting, WU Shan, DUAN Lili, WANG Ruyu, and QIAO Mingfeng
Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein, WAN Jun, ZHANG Xiaoqin, DENG Bowen, AI Minmin, and XIE Zhequan
Effects of heat moist treatment on γ-aminobutyric acid accumulation , polyphenol content , and antioxidant activity of red kidney beans, ZHANG Siqi, ZHOU Sumei, HOU Dianzhi, CUI Yajun, and WANG Li
Effects of heat shock combined with melatonin treatment on low-temperature chilling injury in green peppers, LU Fange, LI Xihong, LING Ziqin, LI Jiao, and YANG Mengjiao
Effects of inlet duct taper and air supply mode on flow field uniformity in cold air fermentation room, ZHANG Guorong, ZHANG Jiewei, JI Jiadong, FANG Yong, CHEN Qinghua, and HU Shengxin
Effects of low-temperature storage on the characteristics of wheat gluten, LEI Lei, WANG Ensheng, LIU Haibo, SANG Daxi, and LI Kun
Effects of maturity on appearance characteristics , bioactive components , and antioxidant capacity of blueberry fruits, XIONG Ying, SHU Man, OU Guangmei, WU Sizheng, and YU Lin
Effects of oil content on dough and fermentation characteristics, LIANG Yongxia, LUO Wenyun, HUANG Zeyu, ZENG Zicong, and LI Dongming
Effects of pullulanase treatment on the structure and function properties of waxy corn starch, SHI Xueping, YU Fang, and JIANG Caiyun
Effects of pulsed light treatment on storage quality of semidry noodles in bubble green, YE Ruxiao, JIANG Lei, LU Qingyun, JIANG Xiujun, and LIU Yadong
Effects of repeated freezing-thawing on physicochemical properties and quality of freshwater silver carp bladder, HUANG Darong, FENG Rui, ZHONG Biluan, TIAN Jianxin, LIANG Jiehua, and ZHANG Yu
Effects of sodium chloride treatment on the functional characteristics and structure of porcine plasma protein, WANG Deqiang, ZHAO Longyuan, TANG Huaijian, MA Yihao, and JIA Feng
Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate, GE Yuhong, SHEN Weijia, ZHAO Xiulan, and ZHANG Qing
Effects of starch structural changes on the dispersibility of Cyperus esculentus, SUN Xiaowei, SONG Chunli, and REN Jian
Effects of superfine grinding on quality characteristics of Morchella esculenta powder, ZENG Xiaofeng, YAN Mi, GE Zhixing, ZENG Shunde, and GAO Lunjiang
Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi, SU Jie, LI Jiayi, LIU Yongle, ZHOU Jinsong, HUANG Yiqun, LI Xianghong, and WANG Faxiang
Effects of thermal treatments and high-pressure defatting processes on the quality and functional characteristics of rice bran, CHEN Yun, HAN Xiaomiao, WU Suxi, CAI Yongjian, and MIAO Yongjun
Effects of three cryoprotectants on freeze-thaw qualities of shrimp paste, CHEN Jiangping, HUANG Jianlian, ZHONG Qian, and CHEN Hui
Effects of transglutaminase addition amount and temporary storage conditions on the quality of traditional fish cake, GAO Hanpu, SU Zhaoxin, LIU Ting, and XIONG Shanbai
Effects of whole quinoa flour addition on biscuit quality and glycemic index, WANG Ying, ZHANG Xinyi, YU Bo, LI Yunjie, TANG Shangwen, and WU Jinju
Egg appearance detection based on improved CNN and hierarchical SVM, YAO Wanpeng, ZHANG Lingxiao, ZHAO Xiaofeng, and WANG Feicheng
Egg appearance quality detection based on CNN-SVM model, QI Ge, ZHAO Feng, and LI Wanning
Enhancing the acidic activity of D-lyxose isomerase by molecular modification methods, LI Qiaoling, HU Yang, ZHOU Huiling, YU Xun, WEN Li, and WU Hao
Enzymatic hydrolysates of mulberry leaf flavonoids alleviate depression induced by reserpine in zebrafish, ZHENG Xuan, LU Yunke, ZHOU Chunling, ZHANG Ju, WANG Mingxue, CUI Shizhan, and JIA Dongsheng
Essential intuition : a new strategy for building innovation capacity of food packaging design, HUANG Jun and LIN Chang
Estimation of measurement uncertainty of coliforms in drinking water according to ISO 19036 :2019, ZHONG Wentao, LU Lin, LI Zheng, ZHOU Peihua, HONG Zhenbai, and ZHOU Cong
Evaluation of uncertainty in determination of methamidophos residue in vegetable oil by ultra- performance liquid chromatography-tandem mass spectrometry, GAO Han, LIU Rui, JIANG Cheng, and WANG Feifei
Exploration on hypoglycemic mechanism of components in Guangdong finger citron based on network pharmacology and molecular docking, MA Wencong, WU Yuxiao, ZHONG Cheng, and ZHOU Aimei
Extraction and antioxidant activity evaluation of functional peptides in Hongjun Tofu, FENG Yueqing, XIA Min, LIN Xiaoyu, LIANG Tingyu, LIU Guo, and QIU Yuanxin
Extraction , enzymatic properties and application of laccase from Pleurotus citrinopileatus residue, ZHANG Yong, LI Qing, ZHENG Zhihao, LIU Shimei, and YANG Kai
Extraction of cereal polyphenols and their application in aquatic products, WEN Shuyao, YAO Yile, YE Linlin, DENG Na, ZHANG Bo, LI Hui, and WANG Jianhui
Extraction of flavonoids from Goji (Lycium barbarum L.) leaves by ultrasonic-assisted two-phase aqueous method and the inhibitory activity of the extract on pancreatic lipase, JIA Xiaofeng, GAO Die, LIU Jinwang, XU Yuying, and FAN Yanli
Extraction of polysaccharide from Musella lasiocarpa by ultrasonic-assisted ionic liquid method and study on the in vitro activity and monosaccharide composition of the polysaccharide, DUAN Qiuhong and JIA Qingchao
Extraction of shikimic acid and and anise oil from Illicium verum Hook . f. using steam distillation method, WANG Shenyan, LI Simei, LI Jifu, MENG Keyi, and YANG Jie
Extraction process optimization of alcohol-soluble proteins from highland barley fermentation spent and in vitro antioxidant properties, LYU Qian, ZHAO Jie, SONG Yangbo, XU Dan, GENG Guigong, and ZHANG Yiquan
Extraction , purification , and structural characteristics of polysaccharide from roasted beans of Coffea arabica, SHEN Xiaojing, YE Renfeng, GONG Shuchun, WANG Hongsheng, and JIANG Weiwei
Extrusion process optimization of sea red rice and its physicochemical properties , digestion characteristics , and nutritional components, SUN Wufei, WANG Zhuo, ZHONG Saiyi, ZOU Wentao, and HU Jiakang
Factors influencing the stability of vitamin A in infant noodles, LI Qingqing, LIU Shuyi, LI Qiuyu, and DAI Zhiyong
Flavor components of chili oil with different storage durations based on gas chromatography-ion mobility spectrometry , sensory evaluation , and electronic nose analysis, GE Yanzheng, SUN Xiaoxue, AN Yongqiang, DONG Zijie, XIE Haoyang, ZHANG Yuyu, CHANG Jihua, CHEN Lishui, and ZHANG Kangyi
Flavor improvement of oyster protein enzymatic hydrolysates by combined treatment of composite deodorization and spray drying, ZENG Shan, CAO Wenhong, LI Jiawei, CHEN Zhongqin, and TAN Mingtang
Foam classification method of Chinese spirits based on image acquisition optimization recognition, ZHAO Qian and SUN Yan
Food automated sorting system integrated with improved YOLOv 11 and dynamic sorting strategy, REN Yuemei, LI Lei, ZHANG Junfeng, and SHANG Zhanlei
Food sorting trajectory optimization based on improved NURBS and Delta parallel robots, CHEN Guangdong, SHAO Jian, WANG Feini, and ZHAO Xuecheng
Fresh grape quality inspection based on dual-channel improved convolutional neural network, WANG Dan, LIU Fangfei, and JI Xiaofeng
Freshness recognition and remaining shelf life prediction of banana based on attention Temporal Convolutional Network, LI Xin, ZHU Lei, ZHANG Yuan, DU Yanping, and XING Xiao
Functional properties and influencing factors of multigrain recombinant rice, CAI Qingfeng, LIN Xingzhu, LIU Jingxue, GAO Tingting, SUN Jianjun, and ZHU Yanyuan
Function evaluation and mechanism of Ejiao powder in relieving physical fatigue, HAN Xiang, GUO Xiaofei, LU Xiaodong, CHEN Xuemei, HU Bo, and WANG Zhouping
Fungal diversity and mycotoxins at different shelf-life stages of postharvest longan, GAO Yunkai, HUANG Yongping, TANG Zhuhua, DENG Hao, and YIN Qingchun
Gamma-aminobutyric acid biosynthesis via fermentation using Lactiplantibacillus plantarum with optimized glutamate decarboxylase expression conditions, YANG Shengyuan, FAN Genjun, and LIU Yiying
Heat and mass transfer of Dioscorea opposita Thunb . cv. Tiegun slices during hot-air drying process, PANG Lingyun, YUAN Zhihua, ZHAN Lijuan, LI Yu, and PAN Siyi
High-performance liquid chromatography-tandem mass spectrometry for determination of milk fat globule membrane proteins in raw milk powder, LIU Jianping, WANG Meiling, CHENG Jing, WANG Lin, ZHANG Fan, LI Guangsheng, LIU Yang, FANG Jing, and LIU Xiangrong
Identification and co-regulation of main residual bacteria in ready-to-eat duck esophagus, ZHENG Ruisheng, YUAN Sihui, HUANG Yilin, LI Jiani, HAN Shuxian, and SU Kunlun
Identification of heavy metal Pb pollution in Perna viridis based on near-infrared spectroscopy, JIANG Wei, LIU Zhongyan, LIU Yao, XIONG Jianfang, and ZENG Shaogeng
Identification of polyphenolic compounds in wolfberry juice, CAI Wenwen, ZHANG Gensheng, SHAN Yongkai, ZHANG Hongcheng, and QIAO Jiangtao
Image recognition algorithm for pork freshness based on YOLOv 8n, WANG Lian, LIU Jun, PI Jie, and WANG Daoying
Imagery of traditional Chinese colors and their application in food packaging design, ZHANG Yu
Immobilization of bromelain on Fe3O4-SA/CS microspheres and its enzymatic properties, WANG Dan, GENG Lijing, HUANG Wei, FU Hang, and LIU Xiaoyu
Improvement of stability of menthol-loaded oil-in-water emulsions with gellan gum, WEI Yulei, GONG Wei, WANG Zengyu, YAN Mingyi, SUN Jianhong, and ZOU Liqiang
Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour, ZHAO Xuewei, YANG Yi, WEI Xiaoxiao, WANG Hongwei, and ZHANG Hua
Influence of mixing mode and air-fuel ratio on uniformity and efficiency of gas catalytic combustion, XU Runda, JIANG Qunhui, and MA Haile
Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L., ZHOU Xinyi, LIU Xiaochun, ZHOU Yingjun, XIE Chunliang, and CHEN Jinjun
Influence of slip conditions on the extrusion process of meshing co-direction twin screw, XU Zhen, LIU Zihao, and HUANG Zhigang
Influence of α-amylase in saliva on rheological and textural properties of starch-containing thickened fluid, SU Wei, LIU Yun, CHEN Yilin, WANG Xinmiao, CHEN Jianshe, and HU Xiaoxue
Influencing factors and migration rules of 14 kinds of heavy metals in tableware, HUANG Xiongwei, YUAN Xiao, TAN Yisheng, ZENG Xianfeng, FENG Min, TAN Jinhua, LIU Dandan, and YE Meiling
Influencing factors and migration rules of 14 kinds of heavy metals in tableware, TANG Shali, WANG Jin, REN Jiefang, ZHOU Xuejun, and YE Pengcheng
Innovative expression of regional culture in food packaging design, WEI Yiheng and CHEN Zhiying
Innovative trends in food packaging layout design based on case analysis of international awards, ZHANG Yanjie
In-situ real-time monitoring of flavonoids extraction from propolis extracts based on near infrared spectroscopy, WANG Wuli, MA Haile, LI Han, ZHANG Yong, and XIA Hong
Instant noodle anomaly detection based on few-shot learning and feature alignment, MA Kailong and YANG Chaoyu
Intelligent food temperature control method based on fuzzy control and Transformer, YOU Chunhui, LI Rucheng, LIU Yanfei, and ZHAO Feng
Interaction and structure-activity relationship characterization of hop-derived α-acid/xanthohumol and protein Z, WANG Limin, PENG Mengyan, MA Changwei, and WU Zijian
Interaction between casein and TLR 4 on neutrophil surface based on molecular dynamics, TANG Yang, JIANG Fei, ZHANG Bo, WEN Li, and XIE Yufei
Investigation of the interaction between diethyl phthalate and ovalbumin via spectroscopic techniques and molecular docking, FU Chen and HUANG Qun
In vitro digestion characteristics of steam-exploded oats and their effects on obesity induced by high-fat diet in mice, WANG Jing, KUANG Chuyu, XIA Zhihui, CAI Jiaru, WANG Xufeng, and LUO Kaiyun
In vivo antioxidant activity of exogenous glutathione on aging mice, WANG Ming, YU Yongming, WANG Yuhui, ZHANG Shuaijia, LUO Yao, and MA Chao
Key process optimization of vine tea and flavor characteristics of finished products, DENG Jian, TANG Zheng, WAN Ruizhi, YAO Maojun, and YU Ji
Leaching process optimization of Tartary buckwheat tangerine peel vinegar and its antioxidant activity, WANG Xiaojing, WEN Xuyang, and LI Siyu
Legal supervision of international emerging food fields and its reference, DAI Weiqing
Legislative research on health taxes on high sugar and high salt foods based on foreign experience, WANG Linzhi and WANG Chunyang
Lipid-lowering effect and mechanism of walnut oil, XIE Shanshan, CHEN Wenli, and CUI Shuchun
Marine fish species recognition based on improved YOLOv 5s, ZHANG Haifeng, LU Xinchun, FENG Bo, and YANG Jin
Material basis differences and production process consistency rapid screening of health food raw material Aloe vera, ZHAO Zirui, SA Yi, ZHAO Chan, ZHOU Xiaojuan, and ZHANG Mengling
Mechanism of fermentation products of Puerariae lobatae Radix in delaying organ function decline in aging mice, ZHANG Yanjin, MA Yage, YANG Xiongchao, ZHAO Xinglu, and WANG Yidan
Mechanism of flavor formation and its influencing factors in marinated meat products, LU Hui, LI Hui, DENG Na, LIN Fei, and WANG Jianhui
Metabolic characteristics of polysaccharides from mulberries at different maturity stages during in vitro fecal fermentation, GUO Chenjie, CHEN Jianle, WU Jiaxiong, CHENG Huan, CHEN Shiguo, and YE Xingqian
Metabolic engineering of Saccharomyces cerevisiae for de novo biosynthesis of naringin from D-xylose, ZHAO Yifei, LI Gaoyang, HUANG Luhong, LIU Juan, and XIAO Zhiqiang
Migration of organophosphate flame retardants from biodegradable food contact materials into food simulants by HPLC-MS/MS, ZHU Lina, CAO Hui, WANG Jin, TANG Shali, ZHANG Hui, and XIAO Gongnian
Milk adulteration detection method based on Raman spectroscopy and spatiotemporal attention networks, LIU Yanmei, ZHAO Baofeng, and MA Huilian
Mizhen nutritional rice taste quality , flavor substances , and main active ingredients, DENG Zhongli, FAN Guangjun, YUAN Ruibo, ZENG Guangsheng, XU Youzhi, and LIN Qinlu
Modeling of precise positioning and error compensation of pneumatic actuators in food sorting machinery, WANG Jianzu
Moderate processing of wheat based on milling procedures, ZHANG Peijie, REN Guangyue, LIU Wenchao, FAN Huiping, and ZHANG Debang
Molecular dynamics study of salt on the binding of β-lactoglobulin to anthocyanins, GUAN Sitong, HU Xiao, and HUANG Yechuan
Molecular mechanisms underlying Xanthoceras sorbifolium oil-promoted vascular regeneration in zebrafish, CHEN Haiyan, JIA Ailing, LIU Jiying, WANG Chao, and QIU Zhidong
Nondestructive detection of chilled mutton pH value using hyperspectral imaging technique, LI Mengyuan, ZHANG Wenguang, JIANG Xinhua, XU Ziyang, and SHI Caixia
Non-destructive detection of kiwifruit internal quality based on improved deep convolutional neural network and spectral technology, CHEN Wei, FEI Wenyuan, LI Chao, and WEI Chenxi
Numerical simulation and experimental study of a large fruit and vegetable elevated warehouse, SHI Lin, GUO Kai, XIE Jing, LI Qingcai, and QIAO Junyu
Numerical simulation and experimental study of microwave drying of Camellia oleifera seeds, XIAO Li, LI lijun, LUO Hong, and HUANG Dan
Numerical simulation and optimization of gas-liquid two-phase flow in a large-scale bubble column bioreactor, WANG Long, SUN Yafang, QIN Xianwu, ZHANG Yan, and LI Chao
Numerical simulation of food particle mixing effect in three-dimensional motion mixer, CHENG Yuefeng, MENG Zhaoxin, WANG Menggang, and SHA Yufeng
Odor characteristic discrimination of Northeast Chinese fermented soybean paste based on sensory analysis , electronic nose , and GC-IMS, JI Shenglong, LI Meishan, LI Fenglin, CHEN Fuyu, and WEI Deng
Online detection of citrus sugar content based on visible near-infrared reflectance spectroscopy, LI Liqiao, GAO Zongyu, SHI Ruyi, NIE Jing, CHAI Jianmin, and LIU Wei
Online detection of tomato internal and external quality based on IoT and machine learning, GAO Yanfei, XU Xuefeng, HUANG Yu, and ZHAO Xiaofei
Online simultaneous determination of lactoferrin and immunoglobulin G in dairy products by two-dimensional liquid chromatography, CHEN Qin, ZHOU Langjun, CHEN Zijing, LIU Mengni, and LIN Senyu
Optimisation of the extraction process of anthocyanins from roselle and study of their properties, LU Chenxin, LI Yangxinhui, YANG Jinyi, GENG Longyao, and ZHANG Zhen
Optimization analysis of pre-trial procedures for food safety administrative public interest litigation from the perspective of social co-governance, YUAN Hang and LI Nawei
Optimization of AIGC-assisted food packaging design process under systematic thinking, TU Zhichu, LI Hongli, and ZHUANG Li
Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy, ZHAO Zhiyue, LIAO Mengyu, NIE Yuanyang, LI Bo, LI Weipeng, and ZHOU Gaoli
Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer, GAN Huiting, YANG Jingjing, HAO Junguang, HOU Hui, and PANG Tingcai
Optimization of browning control process in chestnut processing and analysis of its indicators, GAO Chunhui, SU Yu, LIU Shiyu, and XU Zhixiang
Optimization of chitosan-soy protein isolate composite film fabrication and its preservation effect on mangoes, GUO Peifeng, WU Yuwei, XIE Xingchan, XU Ying, WANG Rui, and ZENG Xin ’an
Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide, WANG Zhengming, TAO Ningping, WEI Wencong, and WANG Fengqiujie
Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality, LIU Huan, NASIRU Mustapha Muhammad, FENG Jin, SONG Jiangfeng, ZHU Hong, and LI Chunyang
Optimization of extraction and purification process of polyphenols from Prunus cerasifera Ehrhart and analysis of their antioxidant activity, AYIJIA Malike, SALAMET Adirs, TAJIGULI Abulikemu, ATAWULA Tiemuer, GULFIRA Ylham, and NIGEREYI Yadikaer
Optimization of extraction method for Polygonatum kingianum polysaccharides based on comprehensive functional characteristics, TANG Yayuan, WEI Zhen, YUE Jian, SU Juan, SUN Jian, and HE Xuemei
Optimization of extraction process and property analysis of spirulina protein isolate by alkaline dissolution and acid precipitation, ZHAO Qiaoli, GAO Yongqin, TAN Jiedan, HUO Xinyue, WANG Zhuo, and ZHONG Saiyi
Optimization of extraction process of hemp seed protein by reverse micelle method and study on its physicochemical properties and digestibility, LI Yunfei, SONG Lulu, ZHENG Guofang, XU Ruiqi, LIU Xinyuan, WANG Zhiyuan, and QIN Nan
Optimization of extraction process of polysaccharides from mulberry leaves and determination of the antioxidant activity in vitro, WU Jun, YANG Biwen, ZHAO Pei, MA Jingqiu, WANG Xiaojing, and HUANG Yue
Optimization of fermentation process conditions of polyphenol-enriched highland barley monascus rice and its antioxidant activity research, WU Haiyu, HE Bingtao, YANG Jing, FAN Meixiang, and DANG Bin
Optimization of fermentation process of Anoectochilus roxburghii (Wall . ) Lindl by Lactobacillus plantarum and antioxidant activity of fermentation broth, WANG Qiongjun, LIN Zeyan, LIN Yanyan, ZHANG Qian, LIN Yihua, and FU Dahua
Optimization of fermentation technology and its in-vitro activity of hawthorn enzyme, MIAO Yuanxin, TIAN Jianyang, BI Jinhua, PENG Xinyu, and GAO Jia
Optimization of hardening and crispness preservation process of Lentinula edodes slices by response surface methodology, CUI Guomei, LIU Lina, TIAN Guangrui, WANG Anjian, YU Ziqi, and GAO Shuaiping
Optimization of Lonicera japonica polysaccharide extraction process and antioxidant activity of polysaccharide extracts from different organs, ZHANG Xiaoxia, LI Jin, and LOU Lifang
Optimization of participation path of trade union organizations in social co-governance of food safety, XU Chaofan
Optimization of preparation process and characteristics analysis of porcine hemoglobin modified by enzymatic hydrolysis-phosphorylation, SU Kenan, LIU Lili, CHENG Weiwei, DING Yue, and XU Baocheng
Optimization of preparation technology and evaluation of anti-exercise fatigue activity of oyster peptide, DENG Chaoyou, TANG Liping, LI Jianmin, and SUI Ming
Optimization of processing technology of Dali ginseng and analysis on its anti-oxidation activity, LI Genyue, WANG Yudan, YANG Kaili, HAN Lusheng, and WANG Enpeng
Optimization of rice bean polypeptide preparation by response surface method and its in vitro hypoglycemic activity, XIN Ting, SUO Ting, LI Changbin, WANG Zhao, XU Meijuan, and ZOU Jian
Optimization of roll structure in rollermill based on Rocky Dem discrete element simulation, LI Yan and ZHANG Lei
Optimization of subcritical butane extraction process for sea buckthorn seed oil and its multidimensional quality analysis, NIU Xiaotong, MA Yan, YANG Yuning, ZHANG Ting, ZHANG Jian, and XU Mingqiang
Optimization of sulfur-free color protection process and comparison of drying techniques for honeysuckle, ZHAI Yumei, TANG Xiaojuan, FU Xiao, GONG Min, and LIU Yunguo
Optimization of supercritical CO2 extraction process for aroma compounds in green tea and composition analysis, LI Guangcai, LU Xiaoshuang, ZHANG Mengcong, LIU Ailing, LIU Zhonghua, and ZHANG Sheng
Optimization of the control system of BP-PID rice polishing unit based on WAO algorithm, HUANG Jinliang, ZHOU Jin, and YU Wei
Optimization of the extraction process of ACE inhibitory peptides from distillery waste and their antioxidant activity, YAO Mingcai, LI Feifeng, LUO Guang, and DONG Liang
Optimization of the preparation process of compound Panax ginseng cream and its in vitro whitening effects, TANG Panpan, CUI Chengbi, JIANG Xin, and QI Xin
Optimization of the preparation process of Cordyceps militaris polypeptides through fermentation technology and evaluation of antioxidant activity, XIN Ting, WANG Zhao, LI Changbin, and ZOU Jian
Optimization of the preparation process of hypotensive peptide of Agrocybe cylindracea, WU Jinyao, YIN Mingyue, YANG Meihua, and KANG Jingjing
Optimization of the process of Korean pine seed oil enzymatic degumming by ultrasound-assisted method and its antioxidant activity, QU Yanfeng, XIANG Lan, CHEN Tianpeng, ZHANG Zhe, JIA Yunzhe, and ZHANG Hanbing
Optimization of ultrasonic-assisted preparation process and stability analysis of xanthan gum and Gleditsia sinensis seed polysaccharide Pickering emulsion, PU Longlin, WU Wenwen, YI Xiande, YAO Qiuping, DONG Baiyu, and ZHU Dequan
Optimization path for criminal governance of production and sales of toxic and harmful food, CAO Ronggang
Optimization strategies for nucleic acid aptamer sequences and its application in the detection of food hazards, YUAN Jie, YAO Jun, ZHANG Sicheng, and QIN Yadi
Packaging defect detection method for boxed food production line based on improved YOLOv 10, WANG Jinglei, ZHAO Yingjie, LI Feng, and WANG Chunyu
Parameter calibration of bonding model of Monopterus albus meat based on discrete element method, LIU Mingyong, ZHU Lin, XIANG Xue, OUYANG Zhouhuan, and LI Ping
Particle grinding simulation and parameter optimization of disc mill based on discrete element, WU Lan and YU Shaobo
Path planning of food sorting robots based on improved gold rush optimizer, MO Weijun, WANG Yongguang, and XU Rongli
Pattern extraction and design of museum cultural and creative food packaging based on shape grammar, CHANG Yan and CONG Huan
Photocatalytic bactericidal effect of chiral gold-modified TiO 2 nanoparticles on Botrytis cinerea in tomatoes, ZOU Jie, SONG Jinzhu, GUO Xinglei, LI Xinxuan, NI Yongbiao, and YAN Wenjing
Photocatalytic degradation of aflatoxin B 1 based on prussian blue nanoflower, ZHANG Tianyu, XIE Xinhui, LU Yan, LU Dai, and SHI Xingbo
Pork species identification based on near-infrared spectroscopy and PCA-DBN-SVM, XU Xinhua, YANG Libo, and SI Xiameng
Prediction model of storage quality change and shelf life of dried pork slice, CHEN Xiaohe, QIAN Ping, HUANG Ning, YANG Ran, QU Lingbo, ZHAO Changcheng, and LI Chunxia
Preparation and bioactivity of biochanin A metal complexes, WANG Youdi, LUO Yingming, GUO Junxiang, CHEN Jie, YAN Bin, and XU Juanjuan
Preparation and performance of visual active film by purple yam, DENG Fuyuan, XIE Wei, LI Xin, WEN Yanqing, and ZHU Guiting
Preparation and physicochemical properties of protein isolate from Spirulina platensis, SHANG Wenhui, XUE Changfeng, CHIN Yaoxian, HANG Yuyu, CHEN Yiran, and WANG Gang
Preparation and properties of rutin-casein complexes, ZHANG Nan, LIU Lili, YANG Le, LI Sisi, and ZHANG Xinyuan
Preparation and structural analysis of antioxidant peptides from tilapia skin by microwave-assisted enzymatic hydrolysis, MI Chunxiao, ZHOU Hui, HU Xingyuan, ZHU Wanting, and WU Long
Preparation , characterization and stability of chitosan/gum Arabic nano-emulsion, KANG Yuzhao, TAO Shuotong, DENG Sihui, ZHONG Saiyi, and LI Rui
Preparation of carbon dots from Folium nelumbinis and their application in the detection of food carmine, HE Li, LI Jiaxin, HU Chengna, FENG Xiangxin, and FENG Tinging
Preparation of carboxymethyl cellulose/acrylate fluorine-free oil-proof agent and its application in food packaging paper, CHEN Fangxing, WANG Yulong, WEI Xinxin, WU Daxu, DONG Chao, and KUANG Yishan
Preparation of MgO-AC detergent and its cleaning effect on sugar juice, TANG Tingfan, LI Qi, CHEN Jinzu, DENG Lin, LI Lijun, and CHENG Hao
Preparation of potato protein fiber by trypsin method and its structural and functional properties, ZHOU Xiangjun and LI Miao
Preparation process and physicochemical properties of tuna dark meat protein peptide, SUN Hui, ZHAO Yongqiang, YU Gang, YANG Tao, and XIA Guanghua
Preparation process optimization and application of naringin-polysaccharide-protein composite preservative film, XU Di, LIU Xia, XIONG Yingzi, XIE Yutong, HU Yifei, and ZHENG Yawen
Preparation , structural characterization and antioxidant activity of selenium nanoparticles decorated by Atrina pectinata polysaccharides, ZHANG Yin, NAN Zhiguang, LU Congfei, and WU Yuxin
Preparation technology and antioxidant activity of exopolysaccharide from sulfated Porphyridium aerugineum, DUAN Dongjie, ZHANG Wei, SUI Chengbo, ZHANG Hao, and ZHANG Guodong
Preservation performance of chitosan- Polygonatum essential oil composite coating film on apple fruits, QU Mengrui, LIU Yuchen, and WANG Dongying
Probiotic properties of Pediococcus acidilactici N8 and screening of high-viability protectants, ZHAO Ying, ZOU Yuan, YE Zhiwei, GUO Liqiong, and LIN Junfang
Process for removing polycyclic aomatic hydrocarbons from carnosic acid and its antioxidant, ZHAO Yifei, YUAN Rui, SHANG Hongyan, JIA Xinchao, and LI Yongyang
Process optimization of Meishan Intangible cultural heritage food packaging design from the AIGC perspective, LIANG Kejia and TONG Ling
Production of DHA algal oil from Schi zochytrium sp. fed with waste beer yeast hydrolysate, YANG Qingyi, TANG Yufang, LI Tao, LIU Lei, and ZHOU Dake
Progress in chemical composition , efficacy , and delivery systems of plant essential oils, HUANG Jialin, BAI Weidong, LIU Gongliang, LI Xiangluan, WANG Jingyuan, and WANG Hong
Progress in the application of molecularly imprinted electrochemical sensors in the detection of veterinary drug residues, HAN Yanrong, CHEN Yanrong, WANG Chenyu, KUANG Yishan, and ZHANG Bo
Progress in the study of composition , volatile flavor compounds and bioactivity of Chinese dwarf cherry, HUA Qingying, WEI Tao, HAN Wei, WU Guohao, and LIU Qian
Progress in the synthesis , characterization , and biological activity of polyphenol pectin complexes, LI Peijun, CAO Xingye, XIE Runsheng, TANG Hui, and ZHONG Ruimin
Progress on quality characteristics of modified grain bran and its application in flour products, LIU Anqi, CHANG Shimin, LI Jingfang, XU Wentao, and GU Dongyue
Progress on the application of anthocyanin-based composites in food preservation and freshness indication, SUN Jianming, LI Linlin, LIU Hui, CAO Qianrong, and WANG Chukai
Prokaryotic expression of recombinant Plectasin optimization of high-density fermentation conditions and antibacterial activity, SU Yan and LI Rong
Protective effect of a compound staple food against oxidative damage in HepG 2 cells, NIE Beibei, LUO Wu, GUO Shengxiang, LIN Shu, and LIU Dongbo
Protective effects of Lactobacillus rhamnosus CQFP 202412 on the brain , intestines , and motor functions of antibiotic-damaged mice, CHENG Bo, LI Chong, and MENG Xianlu
Purification of polyphenols from distiller's grains and its antioxidant activity in vitro, YAN Junling, ZHENG Jia, ZHANG Weijian, LI Mao, ZHAO Jiawei, and QIN fengyang
Purification process and antioxidant activity in vitro of polysaccharides from safflower, ZHANG Xinxin and WANG Fuling
Qualitative analysis of pathogenic bacteria in dairy products based on quantum dot nanoparticles, WANG Fangmei, ZHONG Wentao, LI Zheng, XU Yue, SU Jiayou, XIANG Jun, CHEN Yao, LI Baiyu, LU Lin, and FANG Qun
Quantification of eight biogenic amines in aquatic animal products with amino acid analyzer, FENG Hongyan, XIA Yongsheng, QIAN Liangliang, CHEN Xiaojuan, and ZHOU Jing
Quantitative analysis of melamine in terahertz spectra based on convolutional neural network, LIU Yangshuo, YAN Fang, LI Wenwen, and GUO Yiheng
QuEChERS combined with ultra-high performance liquid chromatography-tandem mass spectrometry to determine acrylamide in Xinjiang Naan products, XU Man, SONG Shaolong, HU Jun, SHI Haiyun, and LIU Jian
Rapid detection method for pork freshness using fusion spectroscopy and improved BAS-LSSVM, WANG Yao and REN Xiaozhen
Rapid detection method of biscuit packaging appearance defects based on improved RT-DETR, GU Yingkui, YE Biaobiao, GUO Mingjian, and LIAN Zengwei
Rapid detection of 3,4-dihydroxyphenylethanol by ultraviolet spectrophotometry based on Fe3+ coordination modulation, ZHOU Junhan, ZHENG Jianxian, and SUN Lu
Rapid determination of dimethyl fumarate in beverages by dispersed liquid-liquid microextraction with ultrasound-assisted and high performance liquid chromatography, JIANG Fangjun, LIANG Feng, FENG Yalong, LI Qiuyi, DING Fanglin, and ZHANG Zhaohui
Rapid identification of the authenticity of iron rod yam by in-situ mass spectrometry based on random forest algorithm, ZHONG Hengyan, CHEN Chun, OUYANG Yongzhong, ZHOU Lin, and GUO Weiqing
Recent advances in multimodal sensory data fusion techniques for intelligent evaluation of wine flavor quality, ZHONG Hua, MENG Ping, GUO Jingjing, ZHANG Ang, and TIAN Ling
Regulatory effect of Procambarus clarkii shell bioactive peptides on muscle antioxidant capacity and circadian rhythm of Pelodiscus sinensis, YANG Saijie, LI Honghui, HUANG Chao, YANG Hucheng, LEI Yanli, and ZHOU Jie
Research and development of food 3D printing based on potato starch and potato puree, XIA Guofeng, OU Shengyang, ZHOU Zhongyuan, TAO Lilulu, and LIN Dongqi
Research on antibacterial and antioxidant activity of different polar solvent extracts of Microctis folium, LIN Yueqiao, LI Nan, ZHAO Yongling, CHEN Kecan, SUN Wenbo, YANG Yejian, LIU Hui, and CHEN Xin
Research on intelligent sorting of walnut kernels in food production lines based on improved EfficientDet, QIN Xinhua, WANG Yiliang, LI Yugui, and LI Jin
Research on interactive design of leisure food packaging in digital age, LAN Xuehui
Research on legal supervision paths of digitally enabled food safety, LIN Keliang, LIANG Yecheng, and SU Shibin
Research on penalty gradient optimization for food safety crimes, LI Mi
Research on the application of Chinese style illustration in traditional food packaging design, YAN Mengjie and ZHANG Jian
Research on the cold charging performance of refrigerated truck accumulator plate based on heat pipe heat transfer, HUANG Jiexuan, WANG Qiang, HUI Xiaoyang, WANG Da, and TAN Shengxuan
Research on the packaging design of rural tourism food based on Meishan culture, CHEN Shufang, LI Shicheng, and XIE Qi
Research on the visualisation design of children 's food packaging information based on cognitive psychology, YU Jing and ZHAN Qinchuan
Research on tomato comprehensive quality detection method based on improved U-Net and IWOA-LSSVM, SHI Lichun, BIAN Keke, WANG Songwei, and WANG Zhizhong
Research on trajectory optimization of Delta robot in food production lines based on improved MOEA/D algorithm, ZHU Hui, ZHAO Shufeng, LI Rucheng, and LIU Fei
Research on trajectory planning method for food sorting robot based on machine vision and improved BOA, CUI Wei, YUAN Rui, SUN Litao, and WANG Wei
Research progress and industry status of novel processing technology of nutritious rice products, DING Jian, LI Yupeng, QIAN Mingji, JIN Zhengyu, LIN Qinlu, CUI Bo, LAI Xiarong, WAI Jinfu, and FANG Yong
Research progress in detection techniques of common pathogenic bacteria in aquatic products, XU Meijin, LIN Haisheng, and HUANG He
Research progress in the effects of processing techniques on catechins in green tea, YUAN Fangzheng, WEI Yu, LI Fengling, DU Xuehui, SHI Haichuan, and GAO Aiying
Research progress in xylo-oligosaccharides by hydrothermal preparation and its separation and purification, SHEN Xiaoyan, CHEN Liang, QI Hui, LIU An, WEI Dongning, DENG Ming, WANG Keqin, and WU Xiaofen
Research progress of 3D printing technology in health food processing, WANG Guoxia, LI Chunge, WU Si, LI Mengdan, and SONG Zongyu
Research progress of biomass-based food packaging materials, CHEN Yanrong, ZHANG Bo, HAN Yanrong, WANG Chenyu, YANG Rui, and KUANG Yishan
Research progress of molecular imprinting technique based on hollow structural materials in food safety detection, QIAO Xueyong, ZHAO Xiaolei, SUN Guoran, HE Jinxing, and OU Yongling
Research progress of near infrared spectroscopy in condiments detection, YU Xinlei, ZHANG Jiahui, LIU Taiang, YIN Mingyu, and WANG Xichang
Research progress of nutrition intervention in diabetes mellitus, XI Jiecan, WU Meihua, HUANG Sirui, and XIA Xinbin
Research progress of plant extracts in preservation of meat products, LI Hongyan, XU Minglei, and ZHAI Saiya
Research progress on ACE immobilization and immobilized ACE used for affinity separation and enrichment of food-derived antihypertensive peptides, ZHANG Jingjing and LIU Zhiyu
Research progress on active components in different parts of Dendrobium officinale and their processing and utilization, LI Tongyu, YU Youxiang, YAN Yuxiao, and YAN Daoliang
Research progress on active components in fruits of Panax plants and its processing and utilization, KONG Linghui, CHEN Haining, WANG Yingxiu, JIANG Mengmeng, LI Xiangguo, and HAN Lianhua
Research progress on active ingredients and functions of Hericium erinaceus, WANG Kaixuan, LIN Junfang, GUO Liqiong, ZHOU Fenglong, WANG Na, and ZHONG Jingru
Research progress on application of dextran in food, CHANG Guowei, LI Zhide, LIU Guiyun, LIANG Dafeng, and HUANG Zengwei
Research progress on deep eutectic solvents in extraction of polysaccharides from edible mushrooms, PEI Longying, LIU Wei, WANG Sidan, WANG Xiaoyu, ZHOU Yuting, and XIE Chaoying
Research progress on different pickling techniques and their equipment applications, DONG Junyi, YAO Huanli, CHEN Shuai, LU Jing, and XU Zeyu
Research progress on digestion , absorption and health efficacy of astaxanthin ester, DU Yufeng, CHE Hongxia, LI Xiaoran, ZHOU Miaomiao, and HOU Peng
Research progress on extraction and biological activity of corn silk polysaccharides, XU Xiuying, WEN Liankui, HE Yang, and YU Lei
Research progress on functional characteristics of lactic acid bacteria in special habitats, HUANG Wanyan, BI Xiufang, NI Chunlei, HAO Gang, HUANG Meigui, and TANG Shanhu
Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast, YANG Huan, LIU Jingke, LI Pengliang, LIU Jing, and ZHANG Aixia
Research progress on immunoassay technology based on nanoenzyme labeling in detection of food safety, LIU Ziyang, HU Gaoshuang, HAO Jianxiong, WANG Chenyu, SHI Yingying, and YU Qingxiu
Research progress on mechanism of kidney bean in promoting recovery from exercise-induced fatigue, FANG Jiahao, QIAN Haifeng, LI Yan, FAN Mingcong, and WANG Li
Research progress on methods for evaluating the effect of milk desensitization, XU Chenyu, LU Dingqiang, WANG Qian, LI Ming, WU Wenling, and SONG Qingwei
Research progress on microbial inactivation in food induced by magnetic fields, XIAO Jin, YANG Na, ZHENG Panxi, XU Xueming, and YANG Ruijin
Research progress on nanomaterials in food preservation and packaging, ZHOU Huang, PENG Weifu, GUO Qi, and ZHOU Ningping
Research progress on oleogel preparation and application in food, QU Yanfeng, LIU Ruoming, KONG Zhen, PEI Runan, and ZHANG Xiaohong
Research progress on Platycodon grandiflorum saponins, ZHENG Yawen, YANG Xiao, YAN Yizi, CUI Taihua, and JIN Qing
Research progress on quality enhancement of rice bread, GUO Tian, HUO Jian, CHENG Hao, and YI Cuiping
Research progress on the antibacterial mechanism of natural plant extracts and its application in meat preservation by combining with modern emerging technologies, XU Yuanliu, LIU Didi, WANG Zhaodan, XIAO Guosheng, and TANG Huali
Research progress on the application of ceramics in typical brewing food in China, WANG Xiaona, ZONG Hong, LIU Fei, QIN Yujia, LI Yuxin, and SUN Shuguo
Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor, QIAN Yang, WANG Xuemei, WANG Chuanming, SHEN Qiuxia, and HU Tao
Research progress on the effect of electron beam irradiation technology on food quality and its application in food, YAN Xinyue, HU Fengqing, NING Chong, LI Huiyu, LI Fang, and GUO Chongting
Research progress on the effects of polyphenolic compounds on the formation of heterocyclic amines, HU Xiaoting, JIAO Ye, and CHENG Yunhui
Research progress on the extraction , physiological functions , and applications of low-molecular pectin, MA Shaoying, YANG Fengsu, HUANG Jiaoli, WU Heng, and HUANG Tingting
Research progress on the extraction , purification , structure , and bioactivity of polysaccharides from Camellia nitidissima Chi, ZHU Furong, CHENG Zhong, TANG Yingtong, XU Haiyan, and LIANG Siqi
Research progress on the functional activity and mechanism of action of porcine peptides, CHEN Qian, CHEN Hong, GE Yuxi, HE Xiaoyu, and FANG Zhengfeng
Research progress on the protective effect and mechanism of inulin against liver injury, YUN Hang, GUO Yifan, WANG Peiwen, and XU Yanrui
Research progress on the separation , purification , characterization , biological activity and application of pectin from Premna microphylla Turcz leaves, QIU Shunli, ZHANG Shuting, XUAN Hualong, HUANG Kai, LIU Shuang, MA Kuan, and TANG Huali
Research status and development trend of solid food filling technology and equipment, LI Zhenlong, ZHANG Ke, DU Zhilong, ZHANG Lina, and JIAN Huabin
Research status and progress on sensor monitoring and quality control technology for intelligent rubber roller huller, ZHOU Shihao, CHENG Min, XU Xuemeng, and CAO Xianzhou
Review of the active function of birch juice and its product development, XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun
Ripeness identification of pitaya fruit based on YOLOv 8 and PSP-Ellipse, LIU Xinpu, ZHAO Chunlei, LI Zhifeng, and FENG Chao
Rotten strawberry classification based on EfficientNet V 2 algorithm fused with GCN and CA-Transformer, WANG Wei, YANG Shizhong, GONG Yucheng, GAO Sheng, and DENG Zhaopeng
Salmonella detection based on fluorescence polarization enhanced by recombinase polymerase amplification, XUE Pengpeng, CHEN Wei, XU Jianguo, TU Jia, and QU Wei
Screening and analysis of lactic acid bacteria with anti- Helicobacter pylori activity, WEI Zicheng, FAN Liuping, and LI Jinwei
Screening and identification of a bacteriocin-producing lactic acid bacterium and its antibacterial effect on Staphylococcus aureus, YANG Yangyang, XU Yunfeng, GUO Weiping, LUO Lei, and XIANG Jinle
Screening and identification of pollution-reducing strains in wastewater processed by freshly-extracted Zanthoxylum oil, SU Yanan, QIN Likang, CHEN Mengping, WU Qifeng, and MIN Fangqing
Screening , identification , fermentation optimization , and application of lignin-degrading bacteria, SU Rizhen, LIN Zhiping, ZHANG Hanqiu, CUI Zhenwei, and ZHANG Wen
Screening of lactic acid bacteria and their application in optimizing the fermentation process of sour soup, WU Taoying, YI Shiyang, LI Jianfeng, LIU Jinchao, LIANG Kang, and CHEN Hao
Segmented microwave vacuum drying process and flavor of Hezhou taro, LU Hui, LUO Yuan, GONG Yuwen, SONG Yongxin, LI Guanli, LUO Yanghe, and LI Xiaochun
Selection and fermentation quality evaluation of raw peppers for semi-finished chili sauce in red sour soup, CHEN Yanlin, WANG Xiujun, XU Jiuhong, HU Rongnian, and ZHANG Lu
Shell-side structure optimization and experiment of gas-phase heat exchanger based on numerical simulation, ZHENG Yu, WAN Lin, CHE Gang, LIU Jijun, and WANG Hongchao
Simulation analysis and experimental study on processing parameters of soybean oil single screw press, GUO Qing and WAN Zhihua
Simulation analysis of the roller shaft and link plate of a green walnut peeling-cleaning-grading integrated machine, ZHAO Deyong, WANG Yuan, WU Keyang, WANG Yingdong, and LIU Chengzhou
Simulation of tempering drying of porous media based on COMSOL multi-physics field, LIU Dingtong, LIU Zeyu, LIU Shaodong, and FENG Tai
Simultaneous determination of 10 neonicotinoid pesticides in raw milk by ultra-high performance liquid chromatography tandem mass spectrometry, GAO Mengfeng, TONG Jinrong, MEI Bo, WANG Xia, and ZHANG Weiyi
Social co-governance and enlightenment of the EU food safety risk communication system, CHEN Zhenxing
Sorting strategy of food sorting robot based on improved DBO and multi-objective model, FU Mingdi, LI Zhong, WANG Qianru, and ZHAO Fei
Special characteristics of airline food and quality control during processing , transportation , and storage, ZHANG Qian, YUAN Yuan, TAO Yuan, and YAN Bowen
Stability and sensory evaluation of capsaicin emulsion based on oil unsaturation degrees, FAN Xinying, SU Wei, WANG Xinmiao, CHEN Jianshe, and HU Xiaoxue
Status and prospects of the infants and young children complementary foods step-feeding system, DAI Zhiyong, ZHANG Rongbin, HU Wei, GAN Huanhua, YU Jing, CHEN Xuan, LI Mengyi, and REN Guopu
Status of persistent organic pollutant of brominated flame retardant HBCD in daily diet and its potential health risks, ZHAO Zirui, JI Hainan, ZHAO Chan, SHEN Guolin, and ZHANG Mengling
Strategies for expressing Chinese patriotic sentiment in national brand food packaging : a case study of Wahaha brand, HUANG Shujie and HUANG Jun
Study of grain spreading and cooling process based on non equilibrium thermal simulation, ZHAO Chao, CHEN Tao, ZHOU Zhonglin, and YANG Jian
Study on antioxidant and antibacterial activity of extracts from flavedo of citrus peel, TAN Yuxin, YUKA Watanabe, LIAO Mingxi, ZHOU Yi, and LI Qingming
Study on chemical components of the essential oil from Zanthoxylum armatum DC and its antioxidant activity, ZHOU Mengjiao, CHEN Kai, SUN Lina, YI Feng, and LIANG Xiaofeng
Study on improving menthol adsorption performance of silica particles by olege, WEI Yulei, GUO Peng, GAO Yun, LIU Qun, ZHANG Haoyang, and ZOU Liqiang
Study on properties of micro-and nano-potato starch fat simulants and their application in chiffon cake, YONG Yaping, YANG Xiaoqing, LI Mingyuan, ZHANG Jingjuan, LI Yunling, and SU Jing
Study on purification process and moisture absorption and moisture retention characteristics of Gleditsia sinensis seed polysaccharides, PU Longlin, YAO Qiuping, WU Wenwen, YANG Jing, and YANG Min
Study on rapid determination method of ash content in wheat flour based on stochastic forest regression model, LIU Yanqun, XIAO Fugang, and CHEN Caihong
Study on the detection of tetracycline by electrochemical sensors modified with nanomaterials, WANG Chenyu, LI Xiaoran, QUAN Ke, LIU Miao, WANG Jianhui, CHEN Qijie, and ZHANG Bo
Study on the effect of Polygonum lapathifolium on the quality of Luzhou-flavor Fuqu, LI Rong, WEI Chunhui, HUANG Zhiguo, YING Chao, ZENG Bo, and REN Zhiqing
Study on the effects of oxidative decolorization of sugar juice in impact-jet hydrodynamic cavitator, CAO Yan, HUANG Wanxing, HUANG Yongchun, and HUANG Chengdu
Study on the inhibitory mechanism of epigallocatechin gallate against foodborne pathogens and its application, CHEN Xiaomin, HUANG Zexuan, TAN Lihao, and YU Yigang
Study on the optimization of the process of extracting Polyporus umbellatus polysaccharides by ultrasonic-assisted ionic liquid and its antioxidant activity, ZHU Miao, LI Zhizhou, LIU Junhai, and LEI Xiaoyun
Study on the physicochemical properties and antioxidant capacity of fish maw digestive juices from Pangasianodon hypophthalmus, FENG Rui, HUANG Darong, ZHONG Biluan, ZHANG Yu, LIANG Jiehua, TANG Xiaoshu, CHEN Xuemei, and TIAN Jianxin
Study on the purification process of flavonoids from Phallus impudicus and its effect on exercise endurance in mice, BIAN Wenkun
Suzhou craft and its application in Suzhou specialty food packaging design, LUO Zhenchun
Synergistic depolymerization of polymeric proanthocyanidins from Vitis amurensis seeds by catechin and sulfurous acid and their antioxidant activity, LAN Jing, REN Xiangyun, SU Hao, PANG Jie, and LI Weixin
Technology and device for quadrangular Zongzi leaf folding and forming for continuous mechanized production, ZHU Wenxuan, LU Lixin, and PAN Liao
The 28-day oral toxicity of the extract of Silybum marianum in rats, JI Hainan, ZHAO Chan, LIN Zijun, TONG Na, CHEN Bowen, ZHOU Shimeng, LIU Mingchang, SHEN Guolin, and ZHANG Mengling
The antibacterial effects of ε-polylysine hydrochloride against predominant spoilage bacteria from large yellow croaker, ZHANG Weibin, CHEN Shuai, SHI Shuangni, and YE Zhiqiu
The application of traditional opera costume elements in wine ceramic packaging design, ZHANG Chuyi and LUO Jingjie
The characteristics and enlightenment of nutrition labeling on the front of packaging in Canada, HUANG Zeying and LI Haijun
The concept of separation of double punishment system for the main body of administrative responsibility of food business enterprises, ZHOU Chunhua and WU Xiayun
The current situation , challenges and responses to hidden hunger among Chinese residents, LIU Rui, HUANG Jiazhang, MIAO Yiyuan, SUN Junmao, SHENG Jiping, WANG Zhihong, YIN Shutao, YU Huanling, and NIE Ying
The effect of adding honeysuckle pollen on dough characteristics and bread quality, SHEN Fei, LIANG Xinhong, TANG Gaoqi, and JIA Yanjie
The effect of brown rice flour particle size on the quality of brown rice noodles, XIONG Shaobai, YANG Xiaoli, CHEN Tingting, LUO Shunjing, and LIU Chengmei
The effect of fruits and vegetables changes on the temperature characteristic during microwave heating, ZHANG Ledao, YU Qihui, and DING Xiaohang
The effect of processing mode on the characteristics of crystalline sorbitol powder, YU Shankai, YAN Yongqiu, YU Xindi, SUN Yi, TAO Gang, and JIA Fuhuai
The effect of ultrafine Tianma powder on the behavior of motion sickness model mice, ZHU Hongri, LI Jianxiang, WANG Zhaojun, and CHEN Yonghong
The effects of corn starch addition on the freeze-thaw qualities of frozen rice noodles, YANG Wanying, WANG Ren, FENG Wei, WANG Tao, CHEN Zhengxing, and ZHANG Hao
The principle of moderate design of food packaging under the policy of overpackaging governance, SUN Ling
The regulatory mechanism of acidic tea polysaccharides from Wuyi rock tea on bile acids in type 2 diabetic rats, WU Zhong and YANG Jiangfan
Thermal rheological properties of heat-moisture modified and its application in multigrain cookies, Thi Huyen Trang, LI Xianghong, MIAO Jinxu, WANG Faxiang, LIU Yongle, and LI Shuang
The social significance of China-chic style and its application in food packaging design, QIAN Zhengyi and ZHU Zhe
Time-optimal trajectory planning for food sorting robot arms based on improved coati optimization algorithm, JIANG Jinwei, YANG Qizhi, LIU Jinfu, and ZHANG Zhuangzhuang
Trajectory optimization for food sorting based on improved MOPSO and multi-objective SCARA parallel robots, JIN Guang, LI Ruoqi, and ZHENG Qiangren
Two-dimensional correlation infrared spectroscopy and hyperspectral imaging to detect the changes of polysaccharide during the drying process of Polygonatum sibiricum, FU Shuya, XIE Anguo, and LIU Yunhong
Ultrasound-assisted enzymatic extraction and structural characterization of pectin from the tender leaves of Abelia macrotera, MAO Qiqi, LUO Yang, WANG Jianglin, LUO Jie, FAN Xiankang, LIU Chengguo, and ZHOU Hui
Ultrasound-assisted extraction of total flavonoids from Zanthoxylum bungeanum Maxim . leaves with deep eutectic solvents and their antioxidant activity evaluation, SUN Wei, GU Qingyi, ZHAI Bingqian, YE Run, CAI Jing, and QIAO Xinrong
Uncertainty evaluation for Cs- 137 in food by low-background α/β counter, SUN Gongming, LI Guanchao, HUANG Lingyu, LI Qiaoqin, and LI Meili
Uncertainty evaluation for fluoride content determination in brick tea by fluoride-ion selective electrode method, TAN Xin, TANG Jing, LIU Zhongying, and HUA Ping
Visual design strategies for cross-border food packaging based on acculturation theory, GUO Jinzhi and MAO Han
Visual detection of cyanide in food based on coumarin fluorescent probe, HU Xiaojun, LI Zheng, WANG Xiali, ZHANG Xin, HE Qingke, and LIU Xiang
Young consumer preference for visual elements in gift packaging design of Chinese time-honored pastry brands, WANG Jing and LI Qiudi