Latest Articles

Determination of 21 Triazole Fungicides in Fruits and Vegetables by Lipophilicity-matched Chromatographic Separation-Ultra Performance Liquid Chromatography-tandem Mass Spectrometry

Advances in Quality Optimization of Plant-based Yogurt

Correlation Analysis of Physical and Chemical Indicators and Mold Community in Sauce-flavored Daqu with Different Sensory Characteristics

Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar

Research on the Effect of Ultrasonic Combined with Low-Temperature Clear Halogen Two-Stage Thermal Processing on Chicken Quality and Flavor

Study on the Quality Difference of Yun Kang 10 Anaerobic Processed White Tea in Different Seasons

Effect of Sous-vide Time on the Quality Profiles and in Vitro Digestibility of Ready-to-eat Chicken Breast

Milk-Based Extraction Technology Enhances the Bioavailability and Anti-inflammatory Activity of Ginger Extract

Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS

Establishment and Application of Triple-qPCR for HEV, PEDV and PDCoV in Pork and Its Products

Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products

Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application

Research Progress on the Physiological Function and Product Application of Sulforaphane in Cruciferous plants

The Construction and Practice of Ideological and Political Elements in Blending Teaching of "Principles of Food Technology" from the Perspective of OBE Concept

Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review

Effect of Paeonia suffruticosa Andr. Stamens on Rat Model of Chronic Abacterial Prostatitis

Antioxidant and Oxidative Stress Inhibitory Activities of Tolypocladium sinense polysaccharide

Effects of Melatonin on Storage Quality and Energy Metabolism of Green Pepper（Capsicum frutescens L.） During LowTemperature Storage

Optimization of Ultrasound-assisted Enzymatic Hydrolysis of Immune Peptides from Thunnus albacores

Study on the Brewing Technology of Osmanthus and ‘Qingcui’ Plum Complex Flavor Wine

Effects of Different Probiotics on the Quality and in Vitro Digestion Characteristics of Fermented Sanhua Plum Juice

Research Progress on the Functional Characteristics of Microalgae and Their Application in Food

A Hydrogel with Sustained Release of 1-MCP Affects the Fruit Quality and Disease Resistance of Postharvest Strawberry

The Changes of Postharvest Quality and Antioxidant Enzyme Activity of Different Fresh Waxy Corn

Effect of Acid Calcium Sulfate Treatment on the Storage Quality of Fresh Waxy Corn after Harvest

Analysis of Phenolic Composition Changes and Antioxidant Activity of Mulberry before and after Fermentation

Analysis of the Differences in Volatile Flavor Components of Sparassis latifolia after Preservation and Drying

Analysis of Flavor Components of 6 Kinds of Yanshan Chestnut by GC-MS Combined with Electronic Nose/Electronic Tongue

Robustness Study of mPCR for Pathogenic Bacteria Detection in Pasteurized Milk

Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis

Development and Volatile Flavor Substances Analysis of Purple Carrot Compound Fermented Beverage

Process and Structural Characteristics Analysis of Solid-state Fermentation of Modified Dietary Fiber from Rosa roxburghii Pomace

Process Optimization and Product Characteristics of Pea Protein Fermented Milk

Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (Mangifera indica L.) Kernel

Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

Study on Correlation Between Fungal Taxa and Physicochemical Properties of Medium-temperature Daqu in LongzhongWine Industry

Effect of Lactobacillus Enhanced Fermentation on the Antioxidant Characteristics and Flavor of Tartary Buckwheat Jiaosu

Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon

Screening of High-yield Exopolysaccharide Lactic Acid Bacteria in Fermented Pickles in Changbai Mountain and Antioxidant Properties of Polysaccharides

Changes in Quality Characteristics of Abdomen and Cheliped Muscle of Swimming Crab (Portunus trituberculatus) during Chilled Storage

Effect of Hydrolysis on Structure and Properties of Duck Myofibrillar Protein in Low-salt Condition

Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish

Effects of Different Drying Methods on Rice Quality Before and After Soaking

Application of Wet Glycosylation Modified Soybean Protein Isolate in Hypo-allergenic Chiba Tofu

The Identification of Phytochemical Components in Lilium davidii var. unicolor using UHPLC-QTOF-MS

Insight into the Molecular Mechanism of Baicalein Inhibiting the PD-1/PD-L1 Interaction Based on Molecular Dynamics Simulation and Experiment Research

Exploring Analytics of Mechanisms Behind the Anti-inflammatory Activity of Black Tea from Camellia ptilophylla Chang Based on High-Resolution Mass Spectrum and Network Pharmacology

Study on Preparation and Stability of Anthocyanin Micelles from Lonicera edulis Pomace

Study on the Effect of Goji Berry Extract on Intestinal Pathogenic Bacteria Based on Network Pharmacology

Research Progress on the Alleviation of Alcoholic Liver Injury based on Bibliometric Analysis of Medicinal and FoodHomologous Substances

Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics

Research Progress in Metal Ion Chelated Peptides of Marine Sources

Research Progress on Application of Deep Eutectic Solvent in the Extraction of Carotenoids

Application Progresses on Near-infrared Spectroscopy in Quality Detection of Edible Fungi

Effect of Polyphenols from Enteromorpha prolifera on Reducing Blood Glucose in Type 2 Diabetic Mice

Research Progress on the Effects of Anthocyanidin Compounds on Physicochemical Properties of Starch

Types of Electrochemiluminescence Sensing Techniques and Research Progress in Food Analysis

Simultaneous Determination of 24 Acid Industrial Dyes in Food by Solid Phase Extraction-Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry

Effect of Ozone Micro-Nano-Bubbles Treatment on “Green” and the Mechanism in Soybean Sprout

Fast Determination of 4 Kinds of β-Agonists Residues in Braised Meat by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

Determination of 16 Kinds of Organochlorine and Pyrethroid Pesticide Residues in Nuts by Gas Chromatography

Analysis of Physicochemical Quality and Flavor Differences of Five Commercially Available Tiger Nut Oils with Different Processes Based on GC-IMS Technique

Comprehensive Evaluation of Fruit Quality of Actinidia arguta Based on Principal Component Analysis and Cluster Analysis

Apple Quality Evaluation Based on Entropy Weight Method, Grey Relational Degree Method and Low-field Nuclear Magnetic Resonance Detection

Analysis of Quality Property Variations in Commercial Candied Strawberries

Safety Evaluation of Peony Protein

Residue Analysis and Exposure Assessment of Methylsiloxane Oligomers in Fried Chicken and French Fries

Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method

Sulfated Modification and Bioactivity Analysis of Polysaccharide from Porphyra

Fermentation Characteristics of Lactobacillus casei LK-1 and Its Application in Pineapple Juice

Optimization of Ultrasonic-assisted Extraction Process and Analysis of Antioxidant Activity of Polysaccharide from Stellariae Radix

Optimization of Proanthocyanidin Extraction from Cerasus humilis Pomace and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity

Effects of Fermented Milk with Live Bifidobacterium lactis Y6 on Intestinal Health in People with Digestive Dysfunction

Effect and Mechanism of Armillaria mellea 07-22 Fermentation on the Degradation of Zearalenone

Research on the Differences in Bacteria Community Structure and Gene Function of Medium-High Temperature Daqu in Linyi and Zhoukou Areas

Enhancing the Quality of High-temperature Daqu in Northern China by Adding Exogenous Bacillus spores

Biological Characteristics, Genome-wide Characteristics of A Bacteriophage of Vibrio parahaemolyticus and ItsApplication in Food

Extraction, Bacteriostatic Effect and Synergistic Mechanism of Bacteriostatic Effect of Taxifolin in Larch in Combination with Leucocyanidin

Effect of Particle Size and Phenolics Bounded-Insoluble Dietary Fiber on the in Vitro Fermentation Properties of White Kidney Bean Skin

Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing

Synthesis and Application of Lipase Immobilized on Mussel-inspired Polymer Microspheres

Effects of Modification Methods on the Structural and Functional Properties of Lemon Peel Residue Powders

Effects of Different Exogenous Substances on the Protein Conformation and In Vitro Digestion Characteristics of Low-salt Tilapia Surimi

Impact of Various Pickling Techniques on the Processing Quality of Cassava Tender Shoots

Effect of Different Maturity on Quality and Aroma Composition of C. lancifolius Fruit

Effect of Freezing-thawing Cycle on the Quality of Prefabricated Mushroom Soup

Influence of Key Processing Technology on the Quality of Freshly-squeezed Lettuce Juice

Research Progress on Extraction, Structure Determination, Chemical Modification and Biological Activity of Garlic Polysaccharides

Proliferation and Anti-inflammatory Effects of Tremella fuciformis Polysaccharide on Human Chondrocytes

The Effect of Two Different Polysaccharides on the Stability of Emulsion Formed by Rapeseed Oil Bodies

Exploring the Mechanism of Action of Resveratrol in the Treatment of Non-small Cell Lung Cancer Based on Network Pharmacology and Experimental Validation

Analysis of Polyphenol Profiles in Fractional Extracts of Passion Fruit Peels and Screening of Their Antioxidant Active Substances

The Effect of Enzymatic Hydrolysis on Flavor of Banana Wine Before and After Fermentation

Analysis of the Research Status of Cooking Wine Based on Bibliometrics

Chemical Components of Swim Bladder and Donkey Skin and their Improvement Effects on Cyclophosphamide-induced Anemia Mice

Study on Processing and Quality Evaluation of Low Sugar Purslane and Purple Sweet Potato Jam

Determination of 19 Organophosphorus Pesticide Residues in Green Tea by Magnetic Solid Phase Extraction Combined with Ultra High Performance Liquid Chromatography Tandem Mass Spectrometry

Preparation, Structure Characterization and Antioxidant Activity Evaluation of Selenized Gastrodia elata Polysaccharides

Principal Component Analysis and Comprehensive Evalution of Free Amino Acid Composition of Zunyi Characteristic Pickled Peppers Based on Two-fermentation Method

Preparation and Quality Analysis of Rice Cake Contained Green Tea

Changes of Main Active Components in Leaf and Stem of Rosa cymosa Tratt. at Different Harvesting Periods

Rapid Detection on the Quality of Salted Duck Eggs based on Hyperspectral Imaging

Research Progress on Contamination Levels, Analytical Methods and Processing Effects of Pyrrolizidine Alkaloids in Food

Research Progress on Processing and Utilization of Bovine Red Viscer

Extraction Process Optimization and Antioxidant, Anti-Inflammatory Activity of Total Flavonoids from Aletris spicata (Thunb.) Franch.

Analysis on the Difference of Mineral Element Content in Yak Meat

Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS

Preparation of Compound Selenium-enriched Plant Solid Beverage and Its Biological Activities

Optimization of Theanine-Glucose Maillard Reaction Conditions Based on Artificial Neural Network Coupled Genetic Algorithm(BP-GA)

Research Progress on the Application of Low Eutectic Solvents in Extraction of Plant Polysaccharides

Effect of Edible Alkali Addition on the Quality Characteristics of Different Frozen Multigrain Doughs

Applying Multi-Component Quantitative Analyses Combined with Chemometric Analyses to Evaluate the Quality of Ponkan Chenpi with Different Aging Durations

Research Progress on Extraction of Flavonoids Using Natural Deep Eutectic Solvents

Analysis on the Technical Means and Application Status of Food Sensory Evaluation

Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion

Effects of Lentinan on Proliferation, Migration and Chemotherapy Sensitivity of Pancreatic Cancer Cells through the IL-6/STAT3/Notch Signaling Pathway

Differences in Volatile Components between the Mature Green and Mature Yellow Fruits of 3 Kinds of Red Flesh Guava(Psidium guajava L.) Analyzed by GC-IMS

Proficiency Testing of High-throughput Non-targeted Detection of Pesticide Residues in Edible Agricultural Products

An Electrochemical Aptasensor Based on Platinum @ Gold Nanowires as Signal Amplifier for Aflatoxin B1 Detection

Rapid Detection of the Oxidation of Almonds Based on Surface Enhanced Raman Spectroscopy

Determination of 16 Amino Acids in Rice Peptides by PITCPre-column Derivatization High Performance Liquid Chromatography

Analysis of the Similarity of Flavoring Characteristic of Plant-based Meat Alternatives with Meat Products Based onGC-O-MS Technology

Screening of Key Aroma Components in Essential Oils from Citrus Peels of Different Cultivars

Comparative Study on Food Safety of China's Imported from Developed Countries and Countries along the Belt and Road

Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder

Origin Characteristics and Traceability Discrimination of Jiangxi Tea based on Rare Earth Element Contents

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Extraction, Purification and Antioxidant Activity of Polysaccharides from Sophora japonica

Preparation of Steamed Chestnut with Extract of Polygonatum, Citrus reticulata and Crataegus pinnatifida, and the Antioxidant Activity of Its Polysaccharide on Serum of D-Galactose Induced Mice

Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology

Optimization and Quality Evaluation of Rape Bee Pollen Jiaosu Fermentation by Candida apicola LGL-2

Optimization of Fermentation Process for Antifungal Peptide Production by Lacticaseibacillus paracasei ALAC

Screening and Identification of Selenium-tolerant Marine Strain and the Antibacterial Activity of Se Nanoparticles It Synthesized

Process Optimization and Flavor Composition Analysis of Seriola lalandi Roe by Yeast Fermentation

Expression, Purification and Biological Characteristics Prediction of Protein HmpA of Salmonella paratyphi A

Antioxidant Effects of Endogenous Components in Vegetable Oils

Quality Changes of Pork Ribs during Normal and High-pressure Steaming

Study on the Characteristics and Quality of Hot Air Drying of Prune

Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products

Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of Auricularia auricularia

Effects of Cold and Hot Brew on the Aroma of Coffee Extract by SPME-GC-MS Combined with Multivariate Statistical Method

Modifying Soy Hydrolysed Peptide with Tea Saponin and Characterising the Emulsification of the Complex

Effects of Taro Powder on Quality of Silver Carp Surimi Products

Effects of Fat on Volatile Components of Emulsified Sausage Different Cooking Temperatures

Analysis of the Components of Cimicifuga dahurica (Turcz.) Maxim. Alcohol Extract and Exploration of Its Mechanism of Promoting Skin Wound Healing Based on Network Pharmacology

Research Status and Hot Prospects of Pine Polyphenols Based on Statistical Analysis of Big Data

Study on the Weight Loss Effect and Mechanism of Turmeric Combined with Hawthorn on C57 Obese Mice

Optimization of Phosphorylation of Polysaccharides from Chicory (Cichoricum intybus var. foliosum Hegi) by Response Surface Method

Protective Effect of Sophora japonica L. Extract and Vitamin C Composition on Photodamage of HaCaT Cells Induced by Ultraviolet Irradiation

The Effect of Different Drying Methods on The Quality of Dried Yellow Peach Slices

Analysis of Taste Components in Different Varieties of Fresh Lotus Seeds Based on Electronic Tongue

Research Progress on Preparation and Modification of Sodium Alginate-based Gel Spheres and Its Application in Food Packaging

Application of Photosensitive Chitosan-based Composite Films in the Preservation of Litopenaeus vannamei

Screening, Identification and Fermentation Process Optimization of Ester-producing Yeast in the Vineyard Soil

Science and Technology of Food Industry

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