Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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In Vitro Antioxidant Activity of Zizyphus Jujube Bud Tea Extract and Its Anti-aging Effects on Caenorhabditis elegans
LI Weibing, YANG Haixia, WANG Feng, YANG Qingzhen, QI Yingjian
2026, 47(16):1-11. DOI: 10.13386/j.issn1002-0306.2025100073
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Influence of Fixation Temperature on the Flavor Quality of Bud-type Huangshan Maofeng Tea
ZHANG Xiaolei, ZHOU Hanchen, LIU Yaqin, WANG Hui, XU Yujie, YANG Jihong, HAN Mengxue, LEI Pandeng
2026, 47(16):12-21. DOI: 10.13386/j.issn1002-0306.2025110161
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Effects of Controlled Shaking and Withering Stage on the Flavor Profiles of Three Guangdong Dancong Tea Cultivars
HE Chang, LIN Dongchun, MIAO Aiqing, CHEN Hanlin, HUANG Yan, CHEN Qin, XIA Hongling, QIAO Xiaoyan, MA Chengying
2026, 47(16):22-32. DOI: 10.13386/j.issn1002-0306.2025110273
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Effects of Different Exogenous Enzymes on Quality of Toona sinensis Fermented Tea
JIANG Pengfei, WEI Huifang, SHI Yuting, LI Xinping, ZHAO Lili, SHI Guanying, ZHANG Le, XIAO Zuobing, YI Chaoqing, WANG Zhaogai
2026, 47(16):33-44. DOI: 10.13386/j.issn1002-0306.2025120011
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Comparison of Taste Differences in Sichuan Gongou Black Tea Prepared with Different Drying Methods Using Metabolomics
YANG Liran, JIANG Bin, CHENG Zhou, LUO Xueping, JIAO Wenwen, PENG Kangli, LIU Mingli, YAN Jingna
2026, 47(16):45-54. DOI: 10.13386/j.issn1002-0306.2025120025
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Analysis of the Dynamic Change Patterns of Volatile Compounds in Sea Buckthorn Leaf Green Tea during Processing Based on GC-E-Nose and HS-SPME-GC-MS
ZHANG Na, ZHANG Zhiwei, QU Yizhuo, CHEN Zhixi
2026, 47(16):55-65. DOI: 10.13386/j.issn1002-0306.2026010391
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Effects of Modification Methods on the Structural and Functional Properties of Pineapple Insoluble Dietary Fiber
LIU Peng, YANG Zhongying, NONG Xiuyuan, GUO Rui, LI Ming
2026, 47(16):66-74. DOI: 10.13386/j.issn1002-0306.2025060305
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Effects of Microwave Pretreatment on Quality Characteristics of Coarse Cereals and Digestive Properties of Mixed Coarse Cereal Rice with Simultaneous Cooking Maturity
GAO Man, YANG Yang, XU Yue, ZHANG Guang, WANG Bing, XU Xinyu, LIU Ying, MA Chunmin, ZHANG Na
2026, 47(16):75-85. DOI: 10.13386/j.issn1002-0306.2025070063
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Investigation into the Synergistic Enhancement of Astaxanthin Nanodispersion Stability by Chitosan-Ca2+ and Its Underlying Mechanism
HAN Tiantian, YE Ke, QIU Tianhang, LUO Lu, CHEN Xiao'e, ZHANG Jing, CHENG Ming
2026, 47(16):86-94. DOI: 10.13386/j.issn1002-0306.2025070186
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Mechanisms of Naringenin and Naringin in Inhibiting the Glycation of Bovine Serum Albumin
HAN Xiangfei, HOU Tianyu, ZHAO Yana, ZHAO Ziqing, LI He
2026, 47(16):95-105. DOI: 10.13386/j.issn1002-0306.2025070222
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Preparation of Glycosylation Products of Tenebrio molitor Protein and Study on Structure and Functional Characteristics
LONG Liwei, DU Siqi, SANG Yaxin, YU Wenlong, WANG Xianghong
2026, 47(16):106-117. DOI: 10.13386/j.issn1002-0306.2025070368
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Ultrasonic-assisted Extraction Process of Polysaccharides from Cistanche tubiflora and Its Polysaccharide Isolation, Structural Characterization and Anti-fatigue Effect
DUAN Jihua, HAN Haixia, ZHAO Wenyan, JIA Mingxi, SUN Jingjing, ZHOU Jixiang, SONG Suqin, ZHU Dongliang, BAO Xiaowei
2026, 47(16):118-128. DOI: 10.13386/j.issn1002-0306.2025070372
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Edible Colloids-Processed Cheese: 3D Printing Characteristics and Molecular Interactions
ZHOU Xinyi, HU Gangliang, WU Hongyu, CHEN Kai, FANG Ruosi, XIAO Gongnian
2026, 47(16):129-138. DOI: 10.13386/j.issn1002-0306.2025070373
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Influences of Microwave Processing on the Structure, Physicochemical Properties, and Digestibility of Soy Peptide-Starch Complex
WEI Haixiang, LIANG Baodong, XU Wenqian, ZHANG Li
2026, 47(16):139-147. DOI: 10.13386/j.issn1002-0306.2025080024
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Enhancement of Rice Bran Protein Solubility via pH-Driven Modification
TIAN Fengzhu, LI Dan, ZUO Feng, HU Hao
2026, 47(16):148-154. DOI: 10.13386/j.issn1002-0306.2025080137
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Modulation of Pore Structure and Mechanical Properties of Methylcellulose Foam Template Aerogel by Linseed Gum
QIN Haili, ZHAO Qiaoli, Kit-Leong Cheong, LI Rui, WANG Zhuo, LIU Xiaofei, SONG Bingbing, JIA Xuejing, ZHONG Saiyi
2026, 47(16):155-165. DOI: 10.13386/j.issn1002-0306.2025080149
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Effects of Processing Methods on the Structure, Physicochemical Properties and Digestibility of Highland Barley Starch
JIANG Kanghui, YANG Jie, HUANG Liangliang, ZHANG Shuyan, YUAN Chunchao, ZHANG Jianwen, LI Liang
2026, 47(16):166-175. DOI: 10.13386/j.issn1002-0306.2025090013
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Impact of Repeated Freeze-thaw Cycles on Quality Characteristics of Duolang Mutton
CHENG Xiufeng, SUN Yiqing, WANG Li, ZENG Jun, LIU Zhendong
2026, 47(16):176-184. DOI: 10.13386/j.issn1002-0306.2025100346
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Interactions and Molecular Dynamics Simulation of Chitosan/Nanocellulose Hydrogels Incorporating EGCG
HUANG Shouen, ZENG Hua
2026, 47(16):185-192. DOI: 10.13386/j.issn1002-0306.2026050291
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Research on the Effects of Limosilactobacillus fermentum FOSU YHD19 on Physicochemical Properties, Flavor Characteristics, and Storage Quality of Yogurt
HUANG Fang, LAI Shuqin, CAI Yihan, FENG Shaofu, HE Minqi, ZENG Xin'an, HUANG Yanyan
2026, 47(16):193-202. DOI: 10.13386/j.issn1002-0306.2025060079
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Effects of Co-Microbial Fermentation on Bioactive Components and Flavor Profile of Tea Broth
YUAN Yinghao, XIA Chen, ZHANG Ting, TANG Xiaobo, YU Manyou, SHI Liugang, WU Bin, GAN Lu, ZHU Yongqing
2026, 47(16):203-216. DOI: 10.13386/j.issn1002-0306.2025060102
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Screening of Strains with High Yield of 4-Vinylguaiacol and Its Application in Sauce-flavor Baijiu Fermentation
TANG Jie, DU Jiawei, SHAN Yimin, XIE Chaoxin, AN Longxu, GUAN Ying, FAN Rongsheng, ZUO Kecheng, ZHANG Long, YANG Shengzhi, YANG Qiang, CHEN Shenxi
2026, 47(16):217-227. DOI: 10.13386/j.issn1002-0306.2025060311
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Effect of Fermentation on the Structure and Biological Activity Stability of Crude Polysaccharides from Flos. Dolichos lablab L. after Heat, Acid, and Sterilization Treatments
YU Jinyi, YAN Enzhao, LI Jinpeng, WANG Rui, LI Shitong, LI Hui, NIU Huifang, ZHANG Hongxing, WANG Hongbo
2026, 47(16):228-239. DOI: 10.13386/j.issn1002-0306.2025070041
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Isolation, Identification and Characteristic Analysis of Aroma-producing Geotrichum candidum from Fermented Grains of Jiangxiang Baijiu
XIE Dan, WU Cheng, ZHAO Wenyu, LIAO Boxi, HUANG He'ou, YANG Junlin, LU Hu, HU Jianfeng, HU Feng
2026, 47(16):240-251. DOI: 10.13386/j.issn1002-0306.2025070261
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Optimization of Polysaccharide Clarification Process for Pomegranate Juice and Its Impact on Key Flavor Compounds
FENG Tianshuo, LI Yang, YU Jing, CHEN Junran, HU Yunfeng, HU Liwu, XING Haoran
2026, 47(16):252-259. DOI: 10.13386/j.issn1002-0306.2025060303
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Regulation of Environmental Factors and Functional Activity of Efficient MAAs Biosynthesis in Undaria pinnatifida Gametophytes
SUN Yingying, YANG Mengjiao, CHEN Zhen, PAN Mingxuan, JIAO Xue, WANG Xinran, HU Yadong, WEI Xin
2026, 47(16):260-269. DOI: 10.13386/j.issn1002-0306.2025070037
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Extraction of Lutein from Chrysanthemum by Menthol-based Deep Eutectic Solvents to Synthesize the Lutein-Menthol Cocrystal
CHEN Jinyu, LI Dan, TENG Jie, LIU Yang
2026, 47(16):270-281. DOI: 10.13386/j.issn1002-0306.2025070224
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Effects of the Extraction Process on the Structure and Activity of Chestnut Pollen Protein and Its Optimization
ZHOU Jianhua, PENG Fei, DAI Huan, YANG Yuedong
2026, 47(16):282-292. DOI: 10.13386/j.issn1002-0306.2025070234
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Preparation of Phosphorylated Raffinose and Its in Vitro Antioxidant Properties
LIU Xuzhen, LU Kaikai, ZHAO Wanying, ZHANG Chaoyun, CHEN Yanqin
2026, 47(16):293-301. DOI: 10.13386/j.issn1002-0306.2025070259
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Beef Freshness Detection Using Artificial Olfaction–Vision and Deep Learning
ZHOU Bo, WU Zewei, WU Jun, ZHAO Xuzhe
2026, 47(16):302-312. DOI: 10.13386/j.issn1002-0306.2025070081
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Analysis of Characteristic Aroma Substances of Different Processing Strawberry Varieties Based on GC-MS/GC-IMS
XUE Jingqiao, ZHANG Xiaoying, LI Bin, SUN Xiyun, GUO Hongbing
2026, 47(16):313-322. DOI: 10.13386/j.issn1002-0306.2025040335
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Analysis of Goji Berry Puree Quality Evaluation Based on Volatile Compounds
LI Rui, HAN Zhiming, JING Quan, ZANG Yani, PEI Dong, DI Duolong, MA Ling, WANG Ningli
2026, 47(16):323-335. DOI: 10.13386/j.issn1002-0306.2025050278
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Analysis of Differential Metabolites in Qingyang Jiugu and Longgu 23 Millet Varieties Using Widely Targeted Metabolomics
ZHANG Aiqin, LIU Lilong, GUO Bin, ZHANG Huan, XU Rui, YU Anfen, LI Ruiqin, XU Wenyan
2026, 47(16):336-345. DOI: 10.13386/j.issn1002-0306.2025060253
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Regional Differences in Protein Amino Acids and Nutritional Value Evaluation of Ningxia Lycium barbarum L.
YANG Chunxia
2026, 47(16):346-356. DOI: 10.13386/j.issn1002-0306.2025060266
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Analysis of Amino Acid Diversity in Walnut Male Flowers Across Different Regions
WANG Nian, SHI Tianmeng, SHEN Yue, ZHANG Lufeng, SONG Lianjun, WANG Menghui, LEI Fengmei, LI Qian
2026, 47(16):357-365. DOI: 10.13386/j.issn1002-0306.2025060315
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Flavor Characterization and Bioactive Compound Analysis of Cyclocarya paliurus Tea from Different Origins Using E-Tongue Combined with HS-SPME-GC-MS
FU Yanmeng, ZOU Yaqian, TIAN Xing
2026, 47(16):366-380. DOI: 10.13386/j.issn1002-0306.2025070013
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Composition of Non-volatile Phenolic Compounds and Volatile Flavor Characteristics of Marselan Dry Red Wine from the Hebei Region
YU Dongliang, LIU Yunzhen, HUANG Lulu, ZHANG Jian, ZHENG Dongxu, ZHANG Ang, JIA Lihui, WANG Gaofeng
2026, 47(16):381-394. DOI: 10.13386/j.issn1002-0306.2025070048
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Comprehensive Quality Evaluation of Lycium barbarum L. Vegetable at Different Harvest Periods Using Principal Component Analysis and Cluster Analysis
WEI Jiayi, ZHANG Lutao, DING Bowen, LU Lu, DUAN Linyuan, MI Jia, YAN Yamei
2026, 47(16):395-405. DOI: 10.13386/j.issn1002-0306.2025070190
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Based on HS-SPME-GC-MS Analysis of Volatile Flavor Characteristics and Key Components in Multiple Varieties of Naan
OSMAN Nurahmat, FENG Zuoshan, NIGARY Yadikar, BAI Yujia
2026, 47(16):406-418. DOI: 10.13386/j.issn1002-0306.2025070214
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Epipremnum aureum-derived Carbon Dots-based Fluorescent Sensing System for the Detection of Tetracycline in Three Types of Meat Products
WANG Hui, LUO Xiaoyu, LI Chengqian, HAN Yong
2026, 47(16):419-428. DOI: 10.13386/j.issn1002-0306.2025120396
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Multidimensional Comprehensive Evaluation of Xinjiang Prune Quality Based on Multivariate Statistical Analysis
DING Zhenzhen, WANG Xueqing, SU Tingting, WANG Li, WANG Yutao
2026, 47(16):429-439. DOI: 10.13386/j.issn1002-0306.2026020003
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Effects of Synergic Methods of Ice Temperature Storage, Chitosan and High Static Pressure Treatment on Storage Quality of Cantonese Soft-boiled Chicken
TANG Jingyi, YAN Yijun, ZHANG Liyan
2026, 47(16):440-448. DOI: 10.13386/j.issn1002-0306.2025080016
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Mechanism of Jin-Ju Tea in Ameliorating Type 2 Diabetes in Rats through Gut Microbiota
MENG Ran, FENG Wei, LI Zhaojia, CHEN Yue, WU Chenxi, WANG Xiuping, LI Ji'an
2026, 47(16):449-460. DOI: 10.13386/j.issn1002-0306.2025070212
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In Vitro Simulated Digestive Properties of Walnut Pellicle Polyphenols and Their Antioxidant and Hypoglycemic Activities
CHEN Ying, QIN Yizhen, LU Yanling, YUAN Guohui, YANG Jiaojiao, HAN Long, FAN Fangyu
2026, 47(16):461-470. DOI: 10.13386/j.issn1002-0306.2025070351
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Lactiplantibacillus plantarum KSFY202408 Improves Exercise Capacity in Mice by Synergizing with Exercise Training via the AMPK/PGC-1α Pathway
ZENG Huilin, ZHAO Xin
2026, 47(16):471-481. DOI: 10.13386/j.issn1002-0306.2026030205
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Research Progress on Carbon Based Nanoenzyme Activity and Its Application in Food Analysis and Detection
HAN Bolin, GUAN Huanan, LIU Ying
2026, 47(16):482-492. DOI: 10.13386/j.issn1002-0306.2025010196
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Research Progress on the Production Mechanism and Control Strategy of Higher Alcohols in Baijiu
ZHANG Caiying, LI Yuncheng, ZHENG Jia, LEI Xuejun, FENG Zheng, MENG Fanbing
2026, 47(16):493-504. DOI: 10.13386/j.issn1002-0306.2025060288
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Research Progress in Application of Nano Inkjet Printing Technology in Food Analysis and Testing
HE Yuting, HOU Huijing, LIU Xiuying, LIU Chen, WANG Pingping
2026, 47(16):505-514. DOI: 10.13386/j.issn1002-0306.2025070042
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Application and Challenges of Bioactive Ingredients in Food Intelligent Indication Films
ZANG Yanan, WANG Debao, LUO Cancan, LUO Ji
2026, 47(16):515-524. DOI: 10.13386/j.issn1002-0306.2025070057
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Research Progress on the Generation, Metabolism and Control Methods of Semicarbazide in Aquatic Products
ZHANG Honglin, CHEN Wanting, WANG Xiaoyan, SU Yongchang, CHEN Xiaoting, CHEN Yihui, LIU Zhiyu, HE Yuejian
2026, 47(16):525-537. DOI: 10.13386/j.issn1002-0306.2025070246
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