Most Recent Additions*
Process optimization of Meishan Intangible cultural heritage food packaging design from the AIGC perspective
LIANG Kejia and TONG Ling
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
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 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
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
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 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
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
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 preparation technology and evaluation of anti-exercise fatigue activity of oyster peptide
DENG Chaoyou, TANG Liping, LI Jianmin, and SUI Ming
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
In vivo antioxidant activity of exogenous glutathione on aging mice
WANG Ming, YU Yongming, WANG Yuhui, ZHANG Shuaijia, LUO Yao, and MA Chao
Antioxidation and hypolipidemia functions of three oils in vitro
WU Qiutong, MENG Xin, WANG Meili, and XING Huiyu
Preparation and physicochemical properties of protein isolate from Spirulina platensis
SHANG Wenhui, XUE Changfeng, CHIN Yaoxian, HANG Yuyu, CHEN Yiran, and WANG Gang
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
Effect of sodium lactate on physicochemical properties of bread
CHU Huiling, YANG Xu, CHEN Shanghai, SHI Miaomiao, JIANG Dongliang, and WEI Tao
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
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
*Updated as of 12/04/25.