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
An intelligent trajectory tracking control method of Delta robots for automated food sorting, ZHU Ziqing, CHEN Xiaozhong, YANG Miao, LIU Qiang, and LI Xiaomei
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 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
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 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 sulfur dioxide fluorescent probe and its application progress in food, pharmaceuticals, and biological systems, XIAO Zhongshan, YANG Guojing, GAO Ha, and WANG Tianlin
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
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
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
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
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 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
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 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 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 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 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 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
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 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
Innovative design of Hunan tea packaging under "traditional patterns + AI" model, SHI Dandan, WAN Changlin, and XIAO Yuqiang
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
Mechanisms of licochalcone A in inhibiting tumor growth via LncRNA-CDC 42BPA-AMPK/mTOR axis, SHI Zhan, YAO Meicun, SHI Xianyong, and TAN Panpan
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
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
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
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
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
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 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 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 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 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 regulating the egg white emulsification properties by structured modification, YANG Fanghan, AI Minmin, WANG Ziyuan, GUO Shanguang, and XIAO Nan
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 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 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
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
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