Content Posted in 2026
Advances in extraction and detection technologies for veterinary drug residues in food, LUO Qiaoqiao, YUAN Yufeng, JIA Yunzhu, CHEN Qingya, TAN Fang, and ZHAO Xin
Advances in microwave drying for fruits and vegetables based on quality-efficiency synergistic optimization, PU Zilin, LI Mengqing, ZHANG Xuetao, LI Mengyao, YANG Xuhai, and ZHANG Qian
Advances in the application of electroencephalography in food sensory science, LI Wenbin, HOU Xiaoyi, DENG Na, LENG Tuo, FU Haohua, and WANG Jianhui
A hyperspectral non-destructive method for detecting damage of Solanum muricatum fruits, BAI Xiaoyi, WU Jinfeng, ZHANG Jinheng, and ZHOU Bing
Ameliorative effects and mechanisms of crocetin on insulin resistance in high-fat diet-induced diabetic mice, WEN Jing, QIN Si, and LYU Chenghao
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
A multi-defect detection system based on improved YOLOv 8s and morphological features for fragrant pear grading, WANG Jinkai, WU Chenchen, CHENG Rouxin, and WU Rentao
An AI-driven safety traceability and monitoring system for food cold chain, ZENG Xiaoqing, ZHANG Yuyue, XIE Wenqing, and ZHOU Jianhua
Analysis and identification of chromogenic components in lotus root powder, ZHANG Yuhan, XIN Xiaobin, YANG Cheng, MIN Rui, and SHI Liangman
Analysis of composition variation in ginseng with different fruit colors using desorption electrospray ionization mass spectrometry imaging technology, HAN Lusheng, WANG Yudan, LI Genyue, YANG Kaili, and WANG Enpeng
Analysis of inorganic element content and health risk assessment of Ranunculi ternati radix from different origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, and Bi Jingjing
Analysis of particle settlement characteristics and force chain evolution of rice seeds in silo based on discrete element method, WANG Minna, CHEN Lintao, MA Xu, MOU Xiangwei, ZHONG Wenjun, and JIANG Huanyu
An intelligent trajectory tracking control method of Delta robots for automated food sorting, ZHU Ziqing, CHEN Xiaozhong, YANG Miao, LIU Qiang, and LI Xiaomei
Anti-inflammatory effect of Sipunculus nudus collagen peptide and its mechanism in skin wound repair promotion in mice, HUANG Haoyang, ZHANG Junyi, SHEN Weiqiang, CAO Wenhong, and LIN Haisheng
Application and controversy of "no penalty for first violation" policy in the field of food safety, SHAO Jiang
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 slow-release plant essential oil preservative combined with electron beam irradiation in the preservation of Shanghai sand pears (Pyrus pyrifolia Nakai ), Yue Ling, Lei Lei, Kong Qiulian, Zheng Qi, and Yan Weiqiang
Application of stable high internal phase emulsions based on wheat bran water extract in cakes, ZHANG Jing, WANG Lifeng, XIONG Wenfei, and YE Xinwei
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
A rapid quality inspection method for refrigerated fish based on improved PLSR-YOLOv 13, WU Xia, TIAN Erlin, WANG Qifeng, and ZHU Cong
A review of metabolic mechanisms of N-nitroso compounds and measures for their reduction and control, WANG Zhulin
Artificial meat 3D printing technology and application progress, SHI Zhongfen, YANG Zishan, CHEN Hongyan, and TIAN Sumei
A surface defect detection model for fused images of fruits based on improved ResNet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, and Li Yanling
Authenticity identification of camellia seed oil based on gas chromatography and chemometrics, Li Jingyan, Li Qin, Han Bo, and Zhang Ruixue
Automatic sorting system for citrus fruits based on machine vision algorithms and intelligent camera, LI Lei, GAO Yanling, HOU Yakun, and LIU Zihui
Bearing fault detection of fruit puree packing machine based on multi-channel depth residual graph neural network, YAN Shengli, FU Hui, and LI Hao
Changes and causes of key browning substances in Saimaiti apricot wine during storage period, JIANG Yixuan, FENG Zuoshan, CHEN Jiluan, BAI Yujia, WU Jin, and YE Mingzhu
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
Comparative analysis of beef quality from Bashan region, WAN Xiaohui, YAO Pingbo, ZHANG Duoduo, MA Xiaowen, TANG Youxue, and LIU Yongfeng
Comparison and optimization of glycoprotein extraction processes for six Panax medicinal herbs using ultra-high pressure extraction technology, CHANG Fangyu, ZANG Hao, CHENG Liye, HAN Lusheng, DU Lianyun, and WANG Enpeng
Comparison of amino acids and volatile flavor compounds in various parts of Ternary pig meat, LI Rui, WANG Jingyu, SHI Xixiong, ZHANG Aiwen, YU Xuan, and XU Linna
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
Construction of a quaternary composite antimicrobial film and its preservation-enhancing effect on cherry tomatoes, NIE Longying, JIAO Lijun, YANG Jiamin, YE Wenbin, and ZHU Xiujuan
Construction of sulfur dioxide fluorescent probe and its application progress in food, pharmaceuticals, and biological systems, XIAO Zhongshan, YANG Guojing, GAO Ha, and WANG Tianlin
Consumer judgment, choice, and meaning-making in food packaging design from the perspective of consumption alienation, GUO Jingzhi and XU Ming
Correlation between enzymatic characteristics of Huniang 3.042-fortified Daqu and aroma production in Baijiu brewing, YU Yougui, YANG Tao, ZHU Dongcai, LI Jie, WU Liping, SHAO Qiqi, YANG Tao, CHEN Zhengpei, and TANG Xiangyang
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
Design and application of low-temperature heat pump belt drying technology in soy sauce residue drying process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, and Cao Lei
Design and experiment of Camellia oleifera fruit grading and shelling processing line, LIU Mingyong, JIN Zixuan, ZHAN Quanshuai, CHEN Zihao, and WANG Yanqing
Design and test analysis of automatic disemboweling device for chilled fresh duck carcasses, WANG Yuhao, BAI Zongchun, ZHAO Shida, LIU Yunping, and ZHENG Hao
Detection of early browning inside fragrant pears based on time-frequency images of acoustic and vibration signals, ZHANG Feng, YU Junyang, XIAO Ping, ZHANG Hui, and WANG Kai
Determination method optimization for residual solvent in flaxseed oil, SHI Xincai, ZHOU Qin, WURI Guga, LI Yifan, and AI Jimu
Determination of 12 synthetic pigments in wine by solid phase extraction with ultra-high performance liquid chromatography-tandem mass spectrometry, LI Xin, LI Bangrui, CHEN Dongyang, ZENG Dong, and ZUO Jiaxin
Determination of eight fungicide residues in eggs by solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry, LIANG Jun, CHEN Xiong, WANG Yu, QU Zihao, ZHANG Wei, and LI Qing
Determination of five fluorescent whitening agents in prepared dishes by gel permeation chromatography-high performance liquid chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, and Wang Kun
Determination of migration level of 4-methyl- 1-pentene and 1-decene from food contact materials using headspace-gas chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, and Zhao Jinyao
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
Development paths of holistic regional public brand for agricultural products based on four-tier collaborative mechanism, HE Jie, HUANG Weisu, TANG Guizhen, WAN Jin, PENG Jinyan, HE Guoqing, and LU Baiyi
Differential analysis of volatile oil components in Artemisia dracunculus L. from different plant parts and growth years, HOU Chunjing, GUO Qin, YANG Jialu, LIU Zhonghao, and CHANG Zhitian
Dilemma of food safety information release in the protection of consumer rights and interests, KONG Fei
Dynamic changes of main enzyme activities during processing of Jiangxi Gougunao black tea, HOU Sitong, LI Donghuang, HUANG Yanting, GUO Wenjuan, and TENG Jie
Dynamic changes of major non-volatile components during Gongfu black tea processing, Deng Ming, Chen Liang, Liu An, Wei Dongning, Wu Wenliang, Wu Xiaofen, and Qi Hui
Dynamic evolution law of volatile flavor components during the aging process of sauce-flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, and Wang Shiping
Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles, TIAN Caiyun, CHEN Lei, HUANG Qun, and LI Wenjun
Effect of brewing methods on colloidal particle properties and antioxidant characteristics of coffee, Gao Guanzhen, Rao Pingfan, Han Cheng, Wang Huiqin, and Shan Yunhui
Effect of cultivation methods on volatile components in Morchella esculenta, Liu Ni, Jiang Bo, and Li Lang
Effect of double-bin plansifter motion parameters on sieving efficiency, LI Shuang, WANG Fengcheng, DENG Xiangzhi, LI Xinze, ZHANG Baowei, FU Yunfeng, and XUE Chunzhi
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 extraction methods on emulsifying properties of corn fiber gum, WU Chenglong, REN Ying, LI Xingguo, TANG Leiming, and SUN Xiaohong
Effect of full drying temperature on the aroma of baked green tea, QI Yugang, MA Zhuotao, YIN Xuchao, and JI Changzhong
Effect of garlic paste addition on volatile flavor substances in crayfish tails, TU Jianqiu, FU Wenjun, YANG Xiaocong, JING Lixiang, ZHU Jing, and LI Jianfang
Effect of hot air drying process on the cracks and quality of jujubes, Hu Linbin, Li Lin, Wang Long, Hu Can, and Yi Xiaokang
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 lotus leaf powder addition on whole wheat dough characteristics and whole wheat bread quality, Chen Rui and Gong Lingxiao
Effect of microwave treatment on structure , physicochemical properties , and digestibility of oat starch, SUN Huijun, XU Yixuan, WANG Jiameng, ZHOU Yibin, and YU Zhenyu
Effect of modified hemoglobin as a substitute for sodium nitrite on the quality of ham sausage, QU Shulei, MA Chao, YAO Xianqi, DU Dongxu, WANG Wei, and LIU Yunguo
Effect of myrcene on quality of sea cucumbers during keeping alive with water, MI Hongbo, FENG Mengmeng, CHEN Jingxin, LIU Chao, LI Jianrong, and LI Xuepeng
Effect of pepsin limited enzymatic hydrolysis from wheat bran protein on lipid lowering in vitro, ZHENG Wenjing, BAI Yang, LIU Cong, JIRI Gala, WANG Jilite, ZHANG Yanxia, and LI Yuxin
Effect of processing methods on Polygonatum kingianum Collett & Hemsl . metabolites based on widely targeted metabolomics, WEI Zhen, TANG Yayuan, YUE Jian, SU Juan, SUN Jian, and HE Xuemei
Effect of sugar concentrations on flavor substances in Xiangxi radish pickles based on GC-MS and 16S rRNA, LIU Shimei, ZHOU Yingjun, ZHENG Zhihao, XIE Chunliang, and SU Xiaojun
Effect of vacuum high pressure pulsation technology on pickling speed and quality of salted duck eggs, GENG Yahui, MIAO Huan, HOU Liyuan, LIU Xinhan, ZOU Yanzi, ZHANG Weipeng, and JU Haoyu
Effect of young apple pectin coating on preservation of winter jujube, WANG Zaolan, XIA Wenhui, HOU Manwei, SONG Hui, LI Jiaxue, WANG Fei, and XUE Jia
Effects and application strategies of tannins in the regulation of red wine color and flavor, ZHENG Haiwu, ZHAO Xueping, LI Zhengying, LEI Lei, ZHANG Meizhi, and XIN Shengbing
Effects of 1-methylcyclopropene and sulfur dioxide on ripening, softening, and antioxidant properties of bayberry in modified atmosphere packaging, SHI Xiaomeng, ZHANG Jingjin, LIN Qi, ZHANG Huiyun, and BAO Yuanyuan
Effects of air-impingement jet drying on drying characteristics , color , nutritional quality and antioxidant capacity of Prunus armeniaca L. cv. Diaogan, CHENG Hui, GAO Jianrui, LI Chunqi, and LU Chunxia
Effects of different heat treatment methods on physical properties and freeze-dried quality of Tremella fuciformis, FAN Yufei, WU Bingbing, SHI Nengpai, ZHANG Yuanhui, and LIN Xiangyang
Effects of different sterilization methods on the physicochemical properties and volatile compounds of pomegranate juice, GU Junhua and XING Xiaoke
Effects of electron beam irradiation on physicochemical properties and edible quality of Guangxi fragrant rice, CHEN Xiuxia and ZHANG Bin
Effects of extraction methods on the composition and physicochemical properties of flavonoids from Lycium barbarum leaves, Li Juanxia, Li Jianxin, Gao Jianying, Mai Wenting, Fan Yanli, Ma Jinchao, and Meng Xuemei
Effects of gardenia extract on body weight and intestinal mucosal microbiota in obese mice, LIU Qin, DENG Na, ZHOU Mengsi, and TAN Zhoujin
Effects of high-pressure processing on microbial indicators, physicochemical indicators, and aroma components of golden tea beverage, WANG Han, YAO Maojun, CAO Yingzi, LUO Kaikun, and TAN Yongsheng
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 key factors in hot air drying on the physical properties of Ulva prolifera, WANG Zhen and YANG Jin
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 ozone treatment at different concentrations on storage quality of fresh peanuts, YANG Hui, HAN Junhao, XIE Yongkang, LI Ping, and CAO Shina
Effects of permeation treatment on textural quality of Malus doumeri (Bois) Chev . fruit chips dried by vacuum microwave, LIU Yan, MENG Yanmei, TANG Xiaoxian, ZHANG Qiao, REN Aiqing, and DUAN Zhenhua
Effects of pretreatment methods on volatile compounds and active ingredients in flaxseed oil, ZHU Lijun, CHEN Fengzhen, ZHANG Chengshuang, ZHAO Baoyi, and MENG Lingjun
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 synergistic preservation technology on quality and shelf life of meat buns under room temperature storage, LI Shumin, YU Xin, DU Ting, WU Yina, and DU Xinjun
Effects of theaflavins and modified atmosphere packaging on the quality of air-dried hairtail (Trichiurus lepturus) during refrigerated storage, FENG Chenxuan, ZHAN Yuexiang, SHUI Shanshan, LIN Huimin, and ZHANG Bin
Effects of thermal processing methods on flavor quality of fish meat and differential formation mechanisms : a review, ZOU Wanghua, HOU Xiaoyi, LIU Miao, DENG Na, NI Panxianzhi, LI Hui, FU Haohua, and WANG Jianhui
Effects of thermal sterilization conditions on the aromatic quality of traditional Korean rice wine, XIA Weiliang, JIN Tieyan, and XIONG Sirui
Effects of the rotor screw edge angle of twin-screw extruder on the extrusion process of polylactic acid, SUN Chenhao, WANG Xilin, WU Yuntao, and HUANG Zhigang
Effects of various extraction methods on the performance of corn fiber gum-pea protein composite gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, and Sun Xiaohong
Effects of walnut paste on kidney-yang deficiency mice and their gut microbiota, WANG Liping, ZHAO Shenglan, YANG Rui, CHEN Yanling, and WANG Xiaoyan
Effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota in mice, CUI Yajun, HONG Lingyu, ZHOU Sumei, HE Yuhua, YAO Yang, and HOU Dianzhi
Effects of yeast extract and reheating methods on gel properties and warmed-over flavor formation of hairtail surimi, HUANG Qianyi, LI Xianghong, LI Shuang, MA Xiayin, LIU Dongmin, WANG Faxiang, LIU Yongle, and WU Jinhong
Establishment of an indirect competitive ELISA for sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, and Kang Huaibin
Establishment of in vitro bioavailability determination method of lead in rice, XIA Ji, CHEN Yue, and LI Hui
Evaluation and improvement of method for uncertainty in the determination of lead in tea by ICP-MS, SUN Yingze
Evaluation of functional properties and classification of processability of eight chestnut starch varieties based on multidimensional quality indexes, YANG Xiaocong, WANG Ensheng, LI Shizhuo, DU Wenqing, and LI Kun
Exploration in the mechanism of alcohol extracts of Moringa oleifolia leaves in improving sleep, GAO Wenrong, LIU Weiliang, and ZHAO Dongmei
Extraction and analysis of structural characterization and antioxidant activity of polysaccharides from Xiaobai apricots, CHEN Lin, ABUDUREHEMAN Buhailiqiemu, JIANG Luxi, TANG Rui, ZHANG Jianlin, and GAO Zhihui
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 optimization for polyphenols from Clausena anisum-olens kernel , as well as their antioxidant and antibacterial activities, LIAO Jianhong, SU Xiufang, ZHENG Guangjin, and LI Ganghui
Extraction process optimization and antioxidant activity of total flavonoids from pomelo peel by natural deep eutectic solvents combined with microwaves, XIE Wen, ZHANG Shuo, WANG Fang, and HUANG Xinyi
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
Extraction process optimization of Camellia sinensis flavonoids and their antioxidant activity, TU Jianqiu, XU Danhe, CHEN Long, WANG Yaxin, XU Jiahui, JING Lixiang, and LI Jianfang
Extraction process optimization of Dunaliella spp. protein and its physicochemical properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, and Zheng Xin
Flavonoid extraction and antioxidant activity of Daidai's physiological fallen fruits, ZHANG Xinyi, LI Qili, LI Zhijian, GE Hanxiao, SHAO Yuting, XIAO Yecheng, LI Tao, and SU Donglin
Flavonoid identification and antioxidant activity of Ampelopsis grossedentata leaf extract, DAI Haoxin and YANG Dawei
Foaming properties and structural characterization of wheat germ albumin-galacto-oligosaccharide covalent complexes, ZHANG Gensheng, SU Wenwen, HUANG Xinyu, DU Yinan, NA Zhiguo, and FEI Yingmin
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
Heat transfer analysis and packaging optimization design of self-heating rice, Sun Haowen, Li Huan, Wu Xiaomeng, and Mao Like
Identification of chili powder adulteration based on thermal analysis, ZHU Xiaoling, LIU Jie, CHEN Li, WANG Bin, and JIANG Feng
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
Indirect competitive enzyme-linked immunosorbent assay for the detection of enrofloxacin residues in animal-derived food, HUANG Jiaxiang, LI Yanfei, WANG Kaile, ZHANG Min, WANG Yao, and KANG Huaibin
Innovative application of intangible cultural heritage narrative design in agricultural food packaging, Chen Yanan and Chen Bingyan
Innovative design of Hunan tea packaging under "traditional patterns + AI" model, SHI Dandan, WAN Changlin, and XIAO Yuqiang
Intelligent defect detection on peanut surfaces based on improved YOLO v 7, TIAN Boxuan
Intelligent detection method for food packaging defects based on improved U-Net and machine vision, QI Guohong, ZHANG Jing, and LI Lili
Intelligent detection method for foreign objects in packaged foods based on improved YOLOv 13 and X-ray, GUO Dechao, LIU Zizhi, ZHANG Hao, and ZHAO Qiang
Intelligent online detection method for food packaging defects based on improved deep learning, SHEN Gao, WANG Zijian, WANG Xiaofeng, and LI Ruiwen
Intelligent quality detection method for salted duck eggs based on improved PLSR and PP-YOLOE, PANG Min, LIU Shuwan, MA Yanbo, and ZHENG Chao
Intelligent temperature and humidity control system for Daqu fermentation rooms using Smith predictor-based fuzzy PID, YANG Haili, LIAO Xilong, LIU Sai, HU Xinjun, LI Lan, XIE Liangliang, CHEN Shan, and FEI Lei
Interactive mechanism of food packaging design and children's health consciousness, YANG Qian
Mechanisms of licochalcone A in inhibiting tumor growth via LncRNA-CDC 42BPA-AMPK/mTOR axis, SHI Zhan, YAO Meicun, SHI Xianyong, and TAN Panpan
Microwave-assisted enzymatic hydrolysis of Tibetan sheep blood protein and analysis of product characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, and Ciren Danzhu
Migration volume determination and migration patterns of 11 antioxidants from degradable polylactic acid straws, Luo Minting, Wu Zhihang, Hu Tengxin, and Xu Qingpeng
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
Multi-objective optimization of food sorting robot trajectory based on improved uniform B-spline, LIU Min, WU Pengfei, and WANG Xiao
Near-freezing point concentration of orange juice based on absorption membrane distillation, GE Sheng, CHEN Dong, LIU Jizhou, and CAO Xu
Network pharmacology and bioinformatics analysis of the potential mechanism of sesame oil in treating insomnia, LA Mu, ZE Wengyongzhong, SANG Jikangzhuo, HUA Erjiang, and JIANG Yongsilang
Nobiletin improves organismal health by regulating circadian rhythms : absorption, mechanisms, and delivery strategies, ZHANG Mengling, HAN Lingxian, ZHAO Chan, and LIANG Zengenni
Non-destructive detection of pork loin freshness based on the YOLO v 11 model, Deng Zhonghui and Xie Wei
Non-destructive prediction about storage quality of prunes in Xinjiang using visible and near-infrared spectroscopy technology, WEN Long, ZHANG Hui, and LAI Lisi
Non-destructive testing of kiwifruit storage quality integrating WSN and HHO-DELM, CAO Huajuan, LIU Nanshan, and ZHAO Quan
Numerical simulation of humidity field in Baijiu fermentation rooms and influencing factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, and Wen Enhan
Optimization of carotenoid production from Xinhui mandarin juice fermented by rhodotorula mucilaginosa, LIU Minghan, JIAN Huali, and ZHONG Wujie
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 extraction process of Suopiyin and its antioxidant and hypoglycemic activities in vitro and in vivo, LI Yaqing, CHU Xiaoqin, CUI Mengyao, LI Jing, JIA Nini, and JIANG Dayuan
Optimization of polysaccharide extraction process from Chlorella vulgaris and their antioxidant activity, WANG Hua, ZHANG Pengjuan, XUE Xiaodong, and LIU Ziyu
Optimization of probiotic fermentation process and effects of drying methods on the quality of sea buckthorn leaves, DONG Xiaoyue, YUN Xueyan, ZHANG Lu, DONG Tongliga, ZHAO Chenxi, TE Jinwei, WANG Xiukuan, HAO Qian, MIAO Meishu, and SU Ke
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
Peeling effect of three-dimensional turbulent flexible friction for small yellow ginger, Sun Fang, Lu Kuirong, and Jiang Shuiquan
Pork freshness monitoring based on near-infrared spectroscopy and random forest improved by fruit fly optimization algorithm, ZHANG Li, LI Zhihui, and MA Mingxing
Prediction model of green grape water loss rate based on multi-model soft voting fusion, FAN Gai, JING Min, JI Feng, MA Maosen, and YAO Xiaomin
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 characterization of walnut polypeptide liposomes with bilayer polysaccharide modification, CHEN Rui, WANG Fengjun, ZHANG Guohong, JIN Feng, and PENG Hongchun
Preparation and fermentation characteristics of Fuqu fortified by yeast community based on Jiangxiang Daqu, WEI Chunhui, XU Ziheng, YING Chao, ZHAO Huan, and REN Zhiqiang
Preparation and in vitro digestion characteristics of lutein nanoliposomes, YOU Tingting, MA Yongqiang, ZHAO Ruobing, and NA Zhiguo
Preparation , characterization , and stability of Pickering emulsions stabilized by theaflavins-bovine serum albumin complexes, FU Zhixuan, CAO Qian, WU Yuanjie, WU Haoren, and SHI Meng
Preparation of cellulose nanocrystals from the shells of Camellia oleifera Abel and their effect on the stability of camellia oil Pickering emulsions, JIN Sheng, XIE Shuting, XIAO Zhihong, LI Changzhu, and WANG Jianhui
Preparation of porous purple clay ceramic balls and their application in the aging of Fuyuxiangxing Baijiu, XU Haifeng, YAO Maojun, LIANG Chaoyu, JIN Xiqing, and YU Ji
Preparation optimization of Trionycis Carapax collagen peptide using response surface methodology and research on antioxidant activity, ZHANG Ruiqi, SONG Wei, WU Zhiyi, and ZHAO Qiongyu
Processing mechanism and efficacy maintenance strategy of ginseng active ingredients based on spectroscopy technology, YANG Hantong, KONG Linghui, JIANG Mengmeng, WANG Yingxiu, and LI Xiangguo
Process optimization and phenolic compound variation of apple-raspberry composite fruit vinegar during storage, ZHANG Huiming, JIN Tieyan, and LI Jiajun
Progress in the application of molecularly imprinted polymers in the detection of food additives, FAN Dongni and HE Hongyuan
Progress on the nutrient components, functional activities, and utilization of Dictyophora rubrovalvata, ZHANG Lunqing, WANG Xianxing, LI Qiaoqiao, XU Cunbin, and WANG Yu
Properties and research progress of deacetylated konjac glucomannan in food applications, LIU Kai, ZHANG Ling, and WANG Jing
Proteomics of Tribute citrus turbid juice and characteristic analysis of cloudy proteins, WANG Feng, LIU Zhen, MA Lukai, WANG Qin, XIAO Gengsheng, and LIU Dongjie
Purification, enzymatic properties, and stabilizer screening of acid protease from Trichoderma reesei, WU Yao, YU Huashun, CHEN Rui, YANG Zhaoshi, LI Ming, GAO Jie, and ZHANG Yan
Qualitative analysis methods of ZEN and DON in maize based on near-infrared spectroscopy, traditional machine learning, and LSTM, GAO Man, QIAN Chengjing, DING Ziyuan, LUO Yunjing, and ZHAI Chen
Quality inspection method for tomato processing production line based on improved LSSVM and YOLOv 12, LIU Jun, CAO Xiaoping, WANG Ruiqin, and LI Min
Quantitative analysis of sorghum starch using machine learning and near-infrared spectroscopy, LI Ke, OUYANG Runkun, DAI Yijie, LI Jie, HOU Aixiang, YANG Yu, and LI Zongjun
Quantitative detection of chicken and duck derivatives in pork products based on digital PCR technique, YANG Xiaoli, XIN Le, CUI Ying, LI Hongduo, and YOU Yaning
Rapid detection of total anthocyanin content in black rice based on Lab color modes, ZHANG Xun, LI Yinjun, DING Hua, LIU Jiao, LI Yanyi, GUI Fuhao, and YANG Jie
Rapid detection of viable Salmonella based on specific phage infection combined with fluorescent RPA, Liu Daofeng, Zhai Yujie, Tan Yucheng, Shan Shan, Lu Jun, and Zhong Ziqing
Rapid determination and uncertainty evaluation of vitamins A , D 3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction-two-dimensional liquid chromatography, LONG Qiang, ZHAO Tao, XIAO Mei, WU Haizhi, ZHOU Fan, and DAI Zhiyong
Rapid geographical origin identification of Amomum villosum using electronic nose and electronic tongue technologies, ZHENG Meijuan, WANG Xiaoping, and WANG Jing
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
Recognition for banana ripeness based on improved YOLOv 11n, HU Lirui, WANG Jiaxing, and HU Zekun
Research advances in rice bran oil bioactive components and antioxidant technologies, Tu Yue, Guo Xiongchang, Zhang Wenhan, Cai Lichuang, and Liu Jianping
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 advances in the edible history and development prospects of Hippocampus abdominalis, CHEN Yan, FAN Yufei, HOU Xuemei, LIN Shengnan, and LIN Xiangyang
Research and application progress of functional raw materials for blood glucose-lowering foods, WANG Zhenwu, CHEN Xiaoqing, DING Ning, CHEN Yaling, CHEN Xumeng, and XIA Xinbin
Research progress in detection methods of lysinoalanine, XIA Yimiao, CHEN Qumei, CHEN Fusheng, and LUO Shuangqun
Research progress in production process and flavor modulation mechanisms of cooking wine, AN Nan, LIU Gongliang, BAI Weidong, TONG Xing, and WANG Hong
Research progress in regulating the egg white emulsification properties by structured modification, YANG Fanghan, AI Minmin, WANG Ziyuan, GUO Shanguang, and XIAO Nan
Research progress in the extraction and purification processes and biological activities of flavonoids from Cuscutae Semen, Li Renxin, Xiong Ying, and Song Hui
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 detection technologies for florfenicol residues in animal-derived foods, HU Xiaofei, GE Mengjun, WANG Yao, CAI Wenjin, and XING Guangxui
Research progress on detoxification and degradation technologies for mycotoxins in grains, LIANG Xuexue, ZHANG Yani, LUO Shan, LI Yongjun, and SUN Jianyun
Research progress on effect of salt on pickling vegetable quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, and Zhang Wenbin
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 functional characteristics of bioactive substances and preservation and processing technologies of Clausena lansium, LIAO Lisui, GANG Jie, JIANG Aili, and ZHAO Tong
Research progress on immunomodulatory effect of food-derived bioactive peptides, ZHAO Xinglu, YANG Xiongchao, WANG Yidan, ZHAO Shenglan, and MA Yage
Research progress on nutritional components, bioactive properties, and application of Chlorella vulgaris in food, XU Bingzheng, XU Zongxi, ZHANG Jian, LIANG Rongrong, and LIANG Yusi
Research progress on plant-derived metal ion chelating peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, and Chen Yonghao
Research progress on strain identification and wall-breaking technologies of wall-broken Ganoderma lucidum spore powder and its industrial prospects, HAN Lingxian, LIANG Zengenni, JI Hainan, ZHAO Chan, and ZHANG Mengling
Research progress on the extraction of functional components from Chinese Baijiu distiller's grains and their high-value applications, WANG Yanyong and GUO Shuanghai
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 the preparation methods and probiotic functions of postbiotics, LI Junxia, WANG Wei, SI Shufeng, HAN Xiaolong, PAN Yulin, and LIU Yunguo
Research progress on tubular chain conveyors and their applications in the grain, oil and food industry, WU Weiwei, XIA Chaoyong, and SUI Sai
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
Research status and application of plant protein amyloid fibrils, WANG Pengwei, CHEN Jun, WANG Haoqiang, SHUAI Xixiang, and DAI Taotao
Review of sustainable development in the baked food industry : innovations from raw materials, processing to packaging, WANG Yujia, MA Shunzhang, FENG Muyu, HOU Dianzhi, and ZHOU Sumei
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 and identification of tannin-degrading strains and analysis of their probiotic functional characteristics, DUAN Wenjing, YU Chong, TIAN Yuan, ZHANG Shumei, and SU Ting
Screening for combination and quality analysis of dominant strains of traditional kombucha, MENG Yuecheng, ZHANG Tianqi, CHEN Jie, CHEN Xuliang, and LI Yanhua
Screening of Weizmannia coagulans with high stress tolerance, XIAO Xue, YU Wendi, HU Yuanliang, ZHANG Xicai, and YU Xiang
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
Shrimp freshness indicator film based on grape seed proanthocyanidin/curcumin, Li Wenjing, Wang Hui, and He Mingxing
Simulation and analysis of drying characteristics of sorghum in vibrating fluidized bed, YAN Yanqi, WAN Lin, CHE Gang, WANG Haochen, and XI You
Simulation of flow field and structure optimization of tunnel-type dryer for Lyophyllum decastes, ZHAO Huihui, ZHANG Chunyan, XU Zhen, HUANG Zhongxiang, and ZHENG Xueping
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
Sources and potential risks of micro- and nanoplastics in foods, ZHAO Xinlong, LI Wei, ZHANG Mengling, XING Liwen, and TIAN Huafeng
Strategy for linear range broadening of ELISA based on antibody synergistic combination, GUO Cuili, PENG Juan, LAI Weihua, XING Keyu, and GAN Bei
Structural characterization, antioxidant activity, and hypoglycemic effects of Plantago seed polysaccharides, LIU Donglai, WANG Peng, PENG Xinyu, SHA Yixuan, and YIN Xingfu
Study on structural characteristics and immunomodulatory activity of Flammulina velutipes crude polysaccharide, WANG Xinnuo, PENG Chujun, JIN Yumeng, ZHANG Molan, and YOU Lijun
Sustainable design strategies for regional food packaging based on the dual circulation of matter and culture, JIN Yuhan, WANG Chao, and HOU Zhigang
Terminal control method of parallel food sorting robot with multi-algorithm fusion, HE Qing, WU Tianfeng, and ZHAO Yini
Time-optimal trajectory planning for food sorting robotic arm based on improved fruit fly algorithm, ZHANG Meijing, LIU Jiacheng, and WANG Yang
Time-optimal trajectory planning for food sorting robots based on an improved beaver algorithm, WANG Yahui, ZHANG Guowei, MA Qian, and HUANG Lifang
Tourism food quality in different transportation regions of Henan Province, NAN Qiucai and LI Quangao
Trajectory planning for food handling robots based on hybrid-improved whale optimization algorithm, HUANG Lixia, LI Wei, YAN Chuyu, and LIU Mingqing
Vacuum concentration process and antioxidant activity of pressed walnut green husk juice, KUERBAN Gulimire, CHEN Kai, WANG Jing, and LI Yue
Visual positioning method for AGV tray holes based on improved YOLOv 5s, CUI Sheng, TANG Fangli, ZHENG Liangyu, ZENG Weili, and QU Weiwei
Zinc biofortification technologies , edible safety , and physiological function regulation in edible mushrooms, WU Bingbing, SHI Nengpai, SU Jianwei, HOU Xuemei, and LIN Xiangyang