Content Posted in 2026
A hyperspectral non-destructive method for detecting damage of Solanum muricatum fruits, BAI Xiaoyi, WU Jinfeng, ZHANG Jinheng, and ZHOU Bing
A motion simulation method for rice particles during the milling process based on CFD-DEM coupling, YANG Yong, ZHOU Long, FAN Jijun, YU Nanhui, and LI Yuan
Application of multi-information integration technology in nondestructive detection of navel orange sugar content, HE Xiaotian, WANG Wenfan, SHEN Jie, and TIAN Erlin
Application of vacuum rotary nitrogen preparation with moisture control in soybean storage, NING Lele, LIU Yong, QU Chenling, LI Jihai, LAI Zhenli, CHEN Zhenpan, and HUANG Chao
Cherry grading screening based on deep learning-driven heatmap regression, SONG Xuejun, GAO Lei, and GUO Xiaoxia
Communication misalignment and industry reflections of pre-made dishes based on reports on Weibo, CAI Yingzhou and DU Shiyue
Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil, WANG Peng, ZHU Kai, MA Jianlin, TANG Yeting, and SHI Zibin
Construction of a Laozao-Suansun composite fermentation system and its nutritional components and flavor analysis, ZHAO Yiying, CHENG Hao, TIAN Yi, ZHOU Chunhong, DU Haiping, and TIAN Yan
Design and application of an online evaluation system for blueberry quality based on spectral image fusion technology, XUN Shihu, XIAN Jiawei, WANG Weina, SHI Linying, CHEN Qiuxi, and FAN Wei
Determination of residues of 9 herbicides of international concern in dairy products by high performance liquid chromatography-tandem mass spectrometry, YAN Wanying, HE Minheng, LI Mingming, HUANG Shiying, CHEN Wenjing, SHEN Yingtao, and HUANG Jiale
Development and quality evaluation of quinoa-konjac dried noodles, MA Chengcheng, CHAI Chunxiang, DU Linong, and WANG Yuantao
Dynamic changes of main enzyme activities during processing of Jiangxi Gougunao black tea, HOU Sitong, LI Donghuang, HUANG Yanting, GUO Wenjuan, and TENG Jie
Effect of erucic acid content difference on fatty acid composition, physicochemical properties, and flavor quality of fragrant rapeseed oil, WU Suxi, LI Haotian, HE Jing, HAN Xiaomiao, SHUAI Fucheng, MIAO Yongjun, and DONG Zhe
Effect of inulin with different degrees of polymerization on edible quality of non-fermented quick-frozen fried dough sticks, LI Hongying, WANG Xuefei, and ZHAO Yinhong
Effect of key NRPS genes on synthesis of the active peptide DLAP in Ganoderma sinense, XIAO Zhenyan, WU Qiang, WANG Xiaoling, HUANG Jia, WANG Haojin, and LIU Gaoqiang
Effect of microwave treatment on structure , physicochemical properties , and digestibility of oat starch, SUN Huijun, XU Yixuan, WANG Jiameng, ZHOU Yibin, and YU Zhenyu
Effects of honey compounded with Colla Corii Asini powder on antioxidant capacity and intestinal flora of mouse model, LI Cong, LU Xiaodong, MA Xueying, WANG Teng, XIE Xiao, ZHANG Jianling, and WANG Zhouping
Effects of lactic acid bacteria fermentation modification on the processing properties of whole grain corn flour, LIU Ji, ZHANG Hongyan, ZHAO Qiyuan, REN Jian, and DONG Qiang
Effects of storage time on the sensory, physicochemical properties and volatile flavor substances of bread, WANG Fu, HAUNG Zhengkai, LI Yao, CHENG Wanxing, YI Yuwen, QIAO Mingfeng, and LI Xiang
Effects of walnut paste on kidney-yang deficiency mice and their gut microbiota, WANG Liping, ZHAO Shenglan, YANG Rui, CHEN Yanling, and WANG Xiaoyan
Establishment of in vitro bioavailability determination method of lead in rice, XIA Ji, CHEN Yue, and LI Hui
Extraction and purification process optimization of mango kernel polyphenols and their antioxidant activity in vitro, HE Lingling, HU Qinjiabao, HUANG Bin, LUO Xu, LI Yunxin, and MAI Xinyun
Extraction process optimization of black ginseng polysaccharides by compound enzymes, LIU Xin, XU Duoduo, QIU Chaonan, FAN Bo, HOU Xiangzhu, ZHANG Huijia, and GAO Yang
Flavonoid identification and antioxidant activity of Ampelopsis grossedentata leaf extract, DAI Haoxin and YANG Dawei
Fractionation of Camellia oleifera seed oil by molten layer crystallization and lipid characteristics of its products, LIU Zhaofan, LIU Jiabao, LI Hang, HUANG Zonghai, HE Xinyi, and LI Yun
Freshness determination of winter jujube based on improved Faster R-CNN, DAI Haotian, LIU Wenlian, ZHU Meiyan, ZHANG Ling, and ZHU Liang
Fruit wine food packaging design based on youth-friendly demands, LI Ruomei, MO Shaocheng, HE Zengxinyue, and XIE Dehui
Identification of duck meat adulteration in beef and lamb using Waters TQ-XS Triple quadrupole liquid chromatography-mass spectrometry, ZHANG Feng, ZOU Ying, and SHEN Xueying
Innovative design of Hunan tea packaging under "traditional patterns + AI" model, SHI Dandan, WAN Changlin, and XIAO Yuqiang
Intelligent online detection method for food packaging defects based on improved deep learning, SHEN Gao, WANG Zijian, WANG Xiaofeng, and LI Ruiwen
Mixing design and quality optimization of high-moisture textured vegetable protein, FAN Jiong, XU Yuanfang, DU Tongshen, YAN Jingxin, ZHANG Huien, CHAO Shaoqian, and YANG Hua
Moisture migration pattens and antioxidant capacity changes during the drying of Aronia melanocarpa, LIU Peng, LI Xinyao, and LI Ming
Optimization of deep eutectic solvent (DES ) extraction process for astaxanthin from Haematococcus pluvialis and evaluation of its antioxidant activity, WANG Fanghong, WANG Meng, ZHAO Xiaoyan, FENG Jinghui, and LIU Hongkai
Optimization of tea-flavored rice cake preparation process and its quality analysis based on fuzzy mathematics comprehensive evaluation method, CHEN Long, XIANG Chenxi, YIN Fangqi, ZHENG Xueke, and LI Jianfang
Optimization of the preparation process and antioxidant activity of oligopeptides from Lueyang black-bone chicken, ZHANG Xinyue, CHEN Rui, CHEN Liwei, and LI Haicheng
Path planning method for robots in the ground-pot areas of fermentation workshops, GUO Shoujie, TIAN Jianyan, CHENG Long, and WANG Sugang
Pork freshness monitoring based on near-infrared spectroscopy and random forest improved by fruit fly optimization algorithm, ZHANG Li, LI Zhihui, and MA Mingxing
Preparation and characterization of nanocellulose-based edible films and their fresh-keeping effects on bananas, TIAN Huan, SONG Zhen, LI Zejun, and SUN Yawen
Preparation and characterization of nanoemulsions of grape seed polyphenol-loaded camellia oil, HAN Ying, LIU Jiabao, LI Hang, HUANG Zonghai, HE Xinyi, and LI Yun
Preparation and in vitro digestion characteristics of lutein nanoliposomes, YOU Tingting, MA Yongqiang, ZHAO Ruobing, and NA Zhiguo
Quality inspection method for tomato processing production line based on improved LSSVM and YOLOv 12, LIU Jun, CAO Xiaoping, WANG Ruiqin, and LI Min
Rapid immunochromatographic detection method for T-2 toxin based on aggregation-induced emission fluorescent nanoparticles, ZHANG Gan, LAI Weihua, LAI Yihui, ZHENG Zulan, and XU Wei
Research advances in the application of intelligent responsive hydrogels for controlled release and quality monitoring in foods, YIN Hongli, QU Yanfeng, YANG Jiaxing, YAO Jianuo, LI Weize, and LIU Shiying
Research progress of anthocyanin-loaded aquatic product freshness indicator films, ZHAO Zunle, LI Yun, LI Yu, SUO Jintie, and ZHANG Chun
Research progress of non-thermal food processing technologies, WEI Wenqiang, BI Hanqing, XIAO Zhaoyin, PANG Guibing, LI Mingying, and ZHANG Hui
Research progress on construction strategies and applications of protein-based composite nanodelivery systems, XU Xiaojin, XIONG Xiangyuan, GAO Hongxia, and LI Ziling
Research progress on effects of processing techniques on mulberry leaf tea quality, LIANG Xiuhua, MA Huanyan, ZHANG Tanjie, LI Lamei, and LIN Jie
Research progress on immunomodulatory effect of food-derived bioactive peptides, ZHAO Xinglu, YANG Xiongchao, WANG Yidan, ZHAO Shenglan, and MA Yage
Research progress on the high-value processing and utilization of processing by-products of Litopenaeus vannamei, WEI Jie, LIN Haisheng, and HUANG He
Research progress on the main nutritional active components and health functions of hickory, GAO Junlong, WANG Chunxiao, GAO Fei, HE Kan, JIN Chao, WU Weijie, and DENG Yangyong
Research progress on the molecular mechanisms and structure-activity relationships of Morchella esculenta polysaccharides in immune regulation, ZHOU Yangjie, MING Jian, RAO Zhenan, HE Ying, LEI Xiaojuan, and ZHAO Jichun
Research progress on variation laws of key dough components during vacuum dough mixing process and application of vacuum dough mixing technology in flour products, LU Yuchang, YI Cuiping, WU Nana, and TAN Bin
Screening and fragmentation pattern analysis of oxyphenisatine and its derivatives in dietetic foods, LI Xiaoqin, WANG Wei, ZHANG Ling, CAO Yezhong, and DING Hongliu
Screening for combination and quality analysis of dominant strains of traditional kombucha, MENG Yuecheng, ZHANG Tianqi, CHEN Jie, CHEN Xuliang, and LI Yanhua
Shelf-life prediction of oil-preserved meat based on volatile basic nitrogen, HE Li, DAN Li, DIAO Shangpeng, XING Yage, YANG Lulin, and LIU Aiming
Simultaneous determination of dendrobine and four bibenzyl compounds in dendrobium by UPLC-MS/MS, LI Zhanbin, LU Yang, TAO Guangcan, WU Yang, and MA Kai
Trajectory planning for food handling robots based on hybrid-improved whale optimization algorithm, HUANG Lixia, LI Wei, YAN Chuyu, and LIU Mingqing
Visual positioning method for AGV tray holes based on improved YOLOv 5s, CUI Sheng, TANG Fangli, ZHENG Liangyu, ZENG Weili, and QU Weiwei