Latest Articles

Latest Articles

Latest Articles have been peer-reviewed and accepted, which are not yet assigned to volumes/issues, but are citable by Digital Object Identifier (DOI).

Effects of Enzymatic Hydrolysis of Fish Oil on the Formation, Structural Properties, and Oxidative Stability of Composite Aggregate Fish Oil Microcapsules

ZENG Huilan, WANG Caimei, LI Siquan, QIU Zehua, WANG Jiangmin, ZHOU Ziqian, LIU Shucheng, XIA Qiuyu

DOI: 10.13386/j.issn1002-0306.2025120278

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Preparation of Nutritionally Fortified, Easy-to-swallow 3D-printed Rice Paste Gel Based on High-internal-phase Emulsions

WANG Yuhang, LI Mengyi, NIU Lijuan, PENG Jiao, LIU Huihui, REN Guopu, HU Yang, DAI Zhiyong

DOI: 10.13386/j.issn1002-0306.2025090091

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Effect of Two-Stage Heating on the Quality and Myofibrillar Protein Structure of Sterilized Prepared Pork Slices

CHEN Bo, ZHENG Juanjuan, SHI Panpan, WANG Yu, LI Ke, CHEN Lishui, WANG Limin

DOI: 10.13386/j.issn1002-0306.2025100006

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Activity of Oyster Peptide-pueraria Lobata-licorice Compound in Repairing Alcohol-induced Liver Injury in Mice

HU Mingyu, GAO Jiarun, SUN Yongjun, JU Wenming, WANG Yuemeng, GAO Na, LI Mingbo, SUN Leilei, SUN Liqin

DOI: 10.13386/j.issn1002-0306.2025100161

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Improvement of Glucose and Lipid Metabolism Function by a Proanthocyanidin Dietary Fiber Homeostasis System Based on Gut Microbiota Regulation

ZHU Rongchen, WANG Ruitong, LU Siyu, LIU Yuheng, WEN Liankui, ZHANG Biying, XU Xuanwei, HE Yang

DOI: 10.13386/j.issn1002-0306.2025100043

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Effects of Different Pretreatments on Lipid Properties and Structure of Nannochloropsis oceanica

ZHANG Die, ZHAO Kangyu, CHEN Rui, ZHANG Liwei

DOI: 10.13386/j.issn1002-0306.2025100037

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Analysis of Volatile Flavor Compounds and Evaluation of Antioxidant Activities in Tender and Mature Leaves of Sweet Tea (Lithocarpus litseifolius)

XU Zhouyi, WANG Huatian, CAO Lan, TANG Bingkun, LIAO Chengdong, CAO Haining, YAO Lingyun

DOI: 10.13386/j.issn1002-0306.2025090099

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Effect of Lauric Acid Concentration on the Formation and in Vitro Digestibility of Resistant Starch in Rice

NIU Xiaoran, LUO Xi, LIU Simin, YAN Weilong, ZHANG Wencheng

DOI: 10.13386/j.issn1002-0306.2025050156

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Effects of Citronella Essential Oil and Citronellal on the Storage and Preservation of Potatoes

YANG Hongshan, ZHANG Xinyan, LI Shanlin, ZHU Lei, HE Xingxing, WANG Xuan, GUAN Wenqiang, LIN Qiong

DOI: 10.13386/j.issn1002-0306.2025090243

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Effect of Black Rice Flour and Parochetus communis Powder on the Quality and Volatile Flavor Substances of Bread

HUANG Yiwei, YANG Zhouhao, CHEN Haiyan, XIAO Shanshan, QIN Yuyue, NGAWANG Cetrim

DOI: 10.13386/j.issn1002-0306.2025100009

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Preparation and Simulated in Vitro Digestion Study of Gastrodia elata Polysaccharide-Iron Complex

WANG Rui, YU Pinglian, LI Lang, YU Yuanrui, SHAN Luying, ZHAO Zhongxia

DOI: 10.13386/j.issn1002-0306.2025080077

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Research Progress on the Control of Postharvest Fruit Diseases by Volatile Organic Compounds (VOCs) Produced by Antagonistic Microorganisms

LU Guangzhan, JIN Hanzhu, MENG Shi, ZE Rendexi, HANG Fangxue, WANG Shupei, HUANG Rong, DENG Siyu

DOI: 10.13386/j.issn1002-0306.2025100332

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Research Progress on in Vitro Digestion Model to Evaluate the Digestive Characteristics of Coarse Grain Functional Foods

WANG Weizhe, JIANG Xiujie, ZHANG Dongjie

DOI: 10.13386/j.issn1002-0306.2025100219

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Preparation of an ACE Inhibitory Peptides from Defatted Hairtail (Trichiurus Lepturus) Meat by Compound Enzymatic Hydrolysis: Isolation, Purification, Identification, and Molecular Docking Analysis

LI Shiyang, WEI Zhengpeng, YU Shaoxuan, LIU Daixin, RONG Qingfeng, ZHU Lanlan

DOI: 10.13386/j.issn1002-0306.2025090196

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Detection Method of Hazelnut Protein Content Based on Hyperspectral Universal Model

ZHANG Dongyan, ZHANG Hansong, YANG Zijian, DING Xin, XIAO Pengfei

DOI: 10.13386/j.issn1002-0306.2025110002

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Effects of Water Retention Agents in concert with Different Packaging Methods on the Quality of Pollock Fillets during Storage

LI Miao, BA Zifei, LI Deyang, FU Baoshang, DU Xiaoping, QI Libo

DOI: 10.13386/j.issn1002-0306.2025090269

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Effects of Variable Temperature Fermentation Technology on the Flavor Profile in Low-Salt Solid-State Soy Sauce Brewing

ZHANG Huizhong, ZHANG Qiuda, SU Zhenguo, ZHANG Dongjie, ZHANG Liyuan, LI Zhijiang

DOI: 10.13386/j.issn1002-0306.2025100160

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Study on Safety Risk Factors and Control Measures in roasted seeds and nuts

ZHANG Hongrui, LI Qiang, DAI Yue

DOI: 10.13386/j.issn1002-0306.2025100218

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Metabolomic Characteristics of Lactic Acid Bacteria-fermented Yam and Its Regulatory Effects on Gut Microbiota

ZHI Xian, WANG Qiang, LI Xinlei, YANG Qingxiang

DOI: 10.13386/j.issn1002-0306.2025080252

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Effect of Osteopeptide in Regulating the BMP/Smads/RUNX2 Pathway to Mitigate Oxidative Damage to Improve Osteoporosis in Rats

ZHU Huiming, QIAO Li, ZHOU Zizhe, WEI Gang, CUI Qingfei, WANG Yuran, LIU Yansong, XU Feng, FENG Xiaolong

DOI: 10.13386/j.issn1002-0306.2025100014

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Effects of Quorum Sensing Inhibitors from Lactic Acid Bacteria on Dual-Species Biofilms

ZHI Jianying, YE Chaoyang, CHEN Qingying, ZHU Lulin, ZHONG Qingping

DOI: 10.13386/j.issn1002-0306.2025100047

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Characterization of Exopolysaccharide from Lactiplantibacillus plantarum NM18 and Analysis of Strain Functional Genes

WANG Zheng, YU Jinghe, HU Huijuan, LIU Mengxue, LI Jianwen, BAI Gaowa, Wuyundalai

DOI: 10.13386/j.issn1002-0306.2025100321

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Effect of Sterilization Intensity on the Quality of Soft-Packed Stuffed Shiitake Mushrooms

LIU Jiaying, FU Baoshang, LI Wenjing, ZHAO Yuwei, LI Dongmei, QI Libo

DOI: 10.13386/j.issn1002-0306.2025100175

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Optimization of Enzymatic Hydrolysis Technology, and Functional Properties of white lentils Peptides

LIU Xinyuan, XU Ruiqi, ZHANG Rui, ZHENG Guofang, CAO Yuwang, QIN Nan

DOI: 10.13386/j.issn1002-0306.2025090238

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Effects of Microbial Fermentation on Functional Properties and Flavor Characteristics of a Penthorum chinense, Pueraria lobata and Hovenia dulcis Compound Formulation

LAI Qian, LIU Shiyan, WANG Zhen, XIANG Zhuoya, XIA Chen, DENG Jieqiong, YE Xiao, YU Manyou, GAN Lu, LI Yu, YUAN Yinghao

DOI: 10.13386/j.issn1002-0306.2025060234

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Changes of Volatile Flavor Compounds in Chicken Soup during Stewing Process of Yellow-feathered Chicken Using Multiple Technologies Combined with PCA-BP Neural Network

LÜ Hongxia, WANG Yongrui

DOI: 10.13386/j.issn1002-0306.2025070092

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Flavor Analysis of Musalais Wine Brewing with Different Grapes in Xinjiang

WU Rumei, CHEN Yingjie, ZHANG WANXue'er, FANG Xin, BAI Hexiang, HE Jing, JIAN Dongmin, CHEN Qiling, YANG Xingyuan

DOI: 10.13386/j.issn1002-0306.2025040367

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Revealing Summer Leaf Purpling Phenotype of Camellia sinensis cv. 'Longrui 1' with Untargeted Metabolomics

HUANG Jing, WU Lingling, WU Hongying, NONG Yuqin, LUO Yanfei, WANG Mingshi, YANG Jingyang, QIN Xiaomin, CHEN Yuanquan

DOI: 10.13386/j.issn1002-0306.2025060101

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Determination of 30 Pesticide Residues in 5 Kinds of Ginseng Health Food Ingredients by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS)Based on Modified QuEChERS-novel Porous Organic Polymers

YU Suoyin, LIANG Jia, YU Yueyang

DOI: 10.13386/j.issn1002-0306.2025040353

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Enzymatic Preparation and Stability of Hypoglycemic Peptides from Hairtail Waste

LI Wenzhu, CHEN Hongbin, ZHOU Ruibing, ZOU Qian, LI Cheng, ZHOU Xiaomin, LIU Yu, YU Zhongjie, SUN Di, YAN Xiaojun, MA Qingbao, JIANG Wei

DOI: 10.13386/j.issn1002-0306.2025070394

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Properties of High-barrier Poly (L-Lactic Acid)/Graphene Composite Film and Their Application in Chilled Mutton Preservation

LI Yulu, ZHANG Yuan, GUO Jia, WU Yifeng, ZHANG Jiatao, WANG Xiaojing, QUAN Yu, WANG Yang, DONG Tungalag, YUN Xueyan

DOI: 10.13386/j.issn1002-0306.2025080172

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Effect of Adding Silver Carp Processing By-products on the Edible Quality of Flavored Crispy Chips

ZHAI Wenqing, YU Xinlei, WU Jingjing, ZHANG Renyue, WANG Xichang, ZHANG Long

DOI: 10.13386/j.issn1002-0306.2025080135

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Optimization of the Preparation Process of Sea Buckthorn Seed Oil Microcapsules by Spray Drying and Its Physicochemical Properties and Structural Characterization

ZHU Libin, LIU Xin, NIU Guangcai, ZHU Dan, WEI Wenyi, JIA Jian, WANG Sensen

DOI: 10.13386/j.issn1002-0306.2025070378

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Preparation and Anti-fatigue Activity of Lycium barbarum Glycopeptide Complex Chewable Tablets

ZHAO Jiangtao, LI Yujuan, SUN Xuyang, PAN Yuyan, YANG Yongjing, ZHANG Fuxiu, ZHANG Dejun

DOI: 10.13386/j.issn1002-0306.2025070359

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Preparation and Stability Analysis of Torreya grandis Seed Oil Microcapsules Using Ovalbumin and Fructooligosaccharide as Wall Materials

YUAN Xiangyu, XU Min, ZHANG Jinli, LI Shugang

DOI: 10.13386/j.issn1002-0306.2025070018

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Enzymatic Properties of γ-Glutamyltranspeptidase from Bacillus licheniformis and Its Application in the Synthesis of γ-Glutamyl-S-allyl-L-cysteine

SHI Guanying, GAO Wenyu, ZHANG Le, JIANG Pengfei, ZHAO Lili, SHI Yuting, XIAO Zuobing, WANG Zhaogai

DOI: 10.13386/j.issn1002-0306.2025070361

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Analysis of Nutrients and Flavor Compounds in Koumiss Fermented with Xinjiang-derived Superior Yeast Strains

TANG Xian, CHEN Weilin, MA Wenrui, LUO Xiaohong, TANG Daquan, FU Zhi'ang, TANG Kai, WU Yun

DOI: 10.13386/j.issn1002-0306.2025070181

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Analysis of Differences and Correlations in Physicochemical Properties and Microbial Communities of Strong-flavor Daqu from Different Production Areas

SHI Meilin, TANG Subing, LIU Mingming, WANG Mingchang, FAN Mei, ZHAO Jinsong

DOI: 10.13386/j.issn1002-0306.2025070031

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Effects of Dragon Fruit Peel Juice Marination on the Quality Characteristics and Flavor of Pan-Fried Beef Steaks

LI Jiayi, WANG Han, LI Yifang, LI Yi, LI Xingmin, LIU Yi, WANG Jinliang, DAI Ruitong

DOI: 10.13386/j.issn1002-0306.2025100115

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Interaction Mechanism between ECG and Beef Myosin Based on Fluorescence Spectroscopy and Two-dimensional Infrared Spectroscopy Techniques

LI Xin, CHEN Weifeng, XU Meijuan, SUN Zhida, HU Yan, ZOU Jian

DOI: 10.13386/j.issn1002-0306.2025100079

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Characteristics and Antioxidant Capacity of Schizophyllum Commune Alkali-Soluble Polysaccharide-Sodium Alginate Composite Hydrogel Induced by Calcium Ion

MA Haina, YIN Chaomin, FAN Lihong, WEN Jing, XIE Fang, GAO Hong, FAN Xiuzhi, SHI Defang, Huang Zhicheng, CAI Jie

DOI: 10.13386/j.issn1002-0306.2025080316

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Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi

WANG Zixin, TAN Miaomiao, CHEN Jingxin, LI Xuepeng, LI Jianrong, MI Hongbo

DOI: 10.13386/j.issn1002-0306.2025080291

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Dynamic Evaluation of Stability, Sensory Characteristics, and in Vitro Antioxidant Activity During Storage of a Whey Fermented Beverage Derived from Milk Dregs By-product

HE Fan, CI Rencuomu, CI Danyangzong, LA Mu, LIU Diru

DOI: 10.13386/j.issn1002-0306.2025080177

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Effects of Cooking Methods on the Quality Characteristics of Vacuum Freeze-Dried Chinese Yam Powder

CHEN Siyue, XIN Xuan, ZHANG Mengmeng, BAI Weidong, LIAN Yan, REN Wenbin, WANG Wei

DOI: 10.13386/j.issn1002-0306.2025080166

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Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba

YU Cuicui, ZHANG Wenhui

DOI: 10.13386/j.issn1002-0306.2025070360

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Effect of Moisture Content on Physical Properties and Milling Quality of Wheat

HE Xin, LI Mengmeng, WANG Jingtong, WANG Ruihu, ZHANG Sucheng, SONG Yunfei, YANG Shuo, BIAN Ke

DOI: 10.13386/j.issn1002-0306.2025070385

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Research Advances on the Release Mechanism and Regulation Technology of Food Aromas Based on Interface Chemistry

LI Zizheng, HUANG Xin, ZHANG Yunchong, KE Qinfei, KOU Xingran

DOI: 10.13386/j.issn1002-0306.2025120068

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Analysis of Brain Region Responses to "MáLà" Flavors Based on Electroencephalogram Technology

QIAO Wen, ZHAO Lei, SHI Bolin, WANG Houyin, WANG Wenxin, XIANG Yake, Zhang Lihan, SU Kai, WANG Na, ZHONG Kui

DOI: 10.13386/j.issn1002-0306.2025120004

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Effect of Nitrogen Source Regulation and Inoculation Strategy on the Flavor Quality of Starmerella bacillaris Mixed Fermented Wine

ZHONG Ke, LI Ruirui, YANG Dongyue, TANG Xiaohong, LI Zhiyu, DING Yan, HAN Xiaomei, SUN Yuxia

DOI: 10.13386/j.issn1002-0306.2025110250

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Isolation and Identification of Bacillus licheniformis in High-Temperature Daqu and Analysis of Its Aroma-Producing Characteristics

WANG Jiali, HE Zhuo, WANG Songtao, MING Hongmei, YANG Yang, NUI Mansi, ZHAO Qiuwei, ZHANG Zhengjie, LI Shu, AO Zonghua

DOI: 10.13386/j.issn1002-0306.2025110022

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Research Progress on the Formation Mechanism of Beef Flavor during Processing

GUO Lu, LI Shengsheng, MA Jibing, ZHANG Yan

DOI: 10.13386/j.issn1002-0306.2025100199

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The Multidimensional Effects of Different Reheating Methods on the Quality of Chicken Soup: A Comprehensive Analysis of Nutrition, Flavor, and Sensory Characteristics

ZHENG Zaifei, ZHANG Mingcheng, LI Ming, MA Xiao, MA Changming, JIN Luyi, LIU Dengyong

DOI: 10.13386/j.issn1002-0306.2025100335

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Functions of Saliva in Food Oral Processing: From Physicochemical Properties to Sensory Perception

WANG Jiale, MA Wenyao, SHI Junming, QI Dawei, WU Da, WANG Xinmiao

DOI: 10.13386/j.issn1002-0306.2025100340

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Effects of Adzuki Bean Powder on the Quality and Anti-retrogradation Properties of Steamed Cake

ZHAO Lingling, CUI Shaoning, CHEN Wenpei, WEI Hanting, SONG Yanjing, GUO Guang, SHI Xinqin, ZHU Lin

DOI: 10.13386/j.issn1002-0306.2026020079

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Effects of Pectin with Different Esterification Degrees on the Gastrointestinal Stability of Cyanidin-3-O-Glucoside

LI Yan, LI Dajing, ZHOU Cunshan, HE Weiwei, XU Yayuan, DAI Zhuqing, ZHANG Zhongyuan

DOI: 10.13386/j.issn1002-0306.2025090237

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Effects of Different Intensity Static Magnetic Fields on the Quality, Moisture Distribution, and Myofibrillar Proteins of Thawed Lamb Meat

LIU Jinxiao, WANG Jing, WANG Weiting, XIONG Guoyuan, DU Pengfei, NI Laixue, YAO Xianqi, HU Peng, CAO Jianfang, MA Yanli, YU Kun

DOI: 10.13386/j.issn1002-0306.2025090198

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Influence of Different Contents of Polyhydroxy Polymers on the Performance of Polyethylene Spontaneous Modified Atmosphere Packaging Films

CHEN Daoye, DAI Fanwei, PAN Yingbin, CHEN Feiping, WANG Ling, CHEN Yulong

DOI: 10.13386/j.issn1002-0306.2025080246

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Effect of Tiger Nut Protein on the Gelatinization and Gelling Properties of Wheat Starch

QIN Jingwen, LI Zhiqi, YUE Qinghua, DUAN Jiezhen, XIE Tianmeng, WANG Enyu, ZHAO Renyong

DOI: 10.13386/j.issn1002-0306.2025080233

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Effects of Camellia oleifera Seed-Cake Crude Protein on the Gel Properties of Silver Carp Surimi

ZHENG Yufeng, YU Dandan, LIU Yiling, ZHANG Chenxi, CHEN Zhaoyuan, XIAO Yidong, HU Ting

DOI: 10.13386/j.issn1002-0306.2025080108

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Effect of Fish Oil Microcapsule on the Physicochemical and Flavor Properties of Coconut-Dried Shrimp Composite Dough

WANG Jiangmin, LIANG Wanmei, SUN Jiage, WANG Zefu, LIU Yang, XIA Qiuyu, LIU Shucheng

DOI: 10.13386/j.issn1002-0306.2025080053

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Effect of Thawing-Reheating Methods on the Quality Characteristics of Precooked Chicken Breast Meat

QIN Nan, WANG Kaili, LÜ Wenjia, ZHANG Xinyan, CHEN Jiahui, LI Aili

DOI: 10.13386/j.issn1002-0306.2025080073

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Impact of Different Sterilization Conditions on the Quality Attributes and Flavor Profile of Fish and Mutton Dishes

XUE Yuyun, PENG Yucan, QI Libo, FU Baoshang

DOI: 10.13386/j.issn1002-0306.2025080028

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Effects of Different Vegetable Oils on the Quality and Flavor Characteristics of Roasted Grass Carp Fillets

LI Jinlin, HUANG Shuangshuang, SHEN Qichang, JIN Yuyan, XU Junhong, PENG Bin, HU Mingming, ZHONG Bizhen, TU Zongcai, YU Chengwei

DOI: 10.13386/j.issn1002-0306.2025070332

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Effect of Electron Beam Irradiation Coupled with Subcritical Extraction on the Polyphenol Content, Composition, and in Vitro Antioxidant Activity of Persimmon Peel

ZHANG Xinyi, ZHAO Di, LI Ruona, ZHU Kaiyang, HU Jiayi, XU Huaide, LI Mei

DOI: 10.13386/j.issn1002-0306.2025070327

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Effects of Different Drying Methods on the Quality of Citrus sinensis Osbeck Pomace

HU Fuxia, MA Chao, WANG Xue, ZHANG Bohua, ZHANG Ming

DOI: 10.13386/j.issn1002-0306.2025110206

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Effect of Different Osmotic Agents and Drying Conditions on the Quality of Lemon Preserves

LÜ Xinyi, ZHU Lixiang, YAO Yao, ZHOU Linyan

DOI: 10.13386/j.issn1002-0306.2025110092

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Stabilization Mechanism of a High-protein Fresh Walnut Emulsion: The Role of Mono- and Diglycerides

CHEN Leyi, HAN Zixuan, YANG Zhaotian, SHEN Suxia, XU Ning, ZENG Lin, ZHANG Lu, YANG Qin, JIN Meiran, REN Jiali, LI Yuting, ZHANG Yan

DOI: 10.13386/j.issn1002-0306.2025110035

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Research Progress on Bioactive Components and Extraction Methods of Pear (Pyrus spp.)

ZHAO Yue, ZHOU Wei, ZHU Shaohua, GAO Xing, PAN Haibo, WANG Wenjun, LIU Guanchen, LIU Donghong

DOI: 10.13386/j.issn1002-0306.2025100276

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Chemometric Evaluation of Pulping Suitability of Four Kinds of Horn Peppers from Inner Mongolia

TIAN Yufei, LI Geqing, SUN Jiaxin, ZHOU Qiwei, MA Yan, ZHAO Liang, LIAO Xiaojun

DOI: 10.13386/j.issn1002-0306.2025100244

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A Preliminary Study on the Effect of Natural Extracts on the Off-Flavors of Preserved Foods Made from Rich-Selenium Duck Breast and Their Preservation Properties

WANG Qing, HU Wenjing, GENG Xieqiang, ZHANG Shilin, LI Panxin, WANG Wei

DOI: 10.13386/j.issn1002-0306.2025080110

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Effects of Potato Starch and Whey Protein Isolate Complex on the Quality Characteristics and Volatile Flavor Compounds of Baiji Bread

ZHANG Jie, XIN Shihua, WEI Xiaobo, LIU Huiyan, FANG Haitian

DOI: 10.13386/j.issn1002-0306.2025090354

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Impact of Pretreatment Methods of the Properties of Sheepskin Gelatin Gel

WANG Jiajie, ZHANG Hao, XU Fuxun, WANG Yunfei, LI Bo

DOI: 10.13386/j.issn1002-0306.2025080262

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Influence of Processing Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides in the Liquid from Sea Cucumber Body Wall

YU Pengneng, MI Rui, JU Nianheng, TIAN Qianwen, LI Ying, SANG Xue, ZHAO Qiancheng

DOI: 10.13386/j.issn1002-0306.2025090084

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Preparation, Structural Characterization, and Protective Effects of Hericium erinaceus Polysaccharide against Corticosterone-Induced Injury in PC12 Cells

GONG Pin, WANG Jieyu, WANG Jiating, LONG Hui, FAN Keru, YANG Wenjuan, LI Nan

DOI: 10.13386/j.issn1002-0306.2025090065

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Comprehensive Evaluation of Textural Properties and Nutritional Quality in 18 Morchella Germplasm Accessions

LI Jialiang, CAO Xuelian, CHEN Ying, XIE Liyuan, LIU Shishi, TIAN Chang, LIU Lixu, TANG Jie, HU Rongping

DOI: 10.13386/j.issn1002-0306.2025100260

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Effect of Limosilactobacillus fermentum CQPC08 on Regulating Oxidative Stress and Exercise Capacity

LU Wenjuan, SONG Canlin, ZHAO Rulan, ZHAO Xin

DOI: 10.13386/j.issn1002-0306.2026050083

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Advances in the Mechanism and Application of Electron Beam Irradiation for Postharvest Preservation of Fruits and Vegetables

ZHUANG Qianying, CUI Xingmang, QIU Jiarong, LIN Yuzhao, JIANG Xuanjing, CHEN Yazhen, CHEN Hongbin

DOI: 10.13386/j.issn1002-0306.2025070335

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Screening and Quantitative Analysis of Multiple Classes of Prohibited/Restricted Veterinary Drug Residues in Poultry Eggs Based on Composite QuEChERS Purification and UPLC-MS/MS

ZHANG Jing, MA Lina, LIU Yinyin, ZHOU Qian, WAN Yu, GAO Yushi, TANG Xiujun

DOI: 10.13386/j.issn1002-0306.2025120027

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Effects of Capsaicin on the Gel Properties of Litopenaeus vannamei

DENG Yuchen, FENG Jie, FEI Yuxuan, FANG Chuandong, HUO Jiancong, LIN Huimin, ZHANG Bin

DOI: 10.13386/j.issn1002-0306.2025090206

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Effects of Catechin Binding on the Structure, Emulsifying Properties, and Antioxidant Activity of Egg White Protein

GUO Yue, DAI Shijie, WU Handong

DOI: 10.13386/j.issn1002-0306.2025090200

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Effects of Three Polysaccharides on Physicochemical Properties, Swallowing Properties, Stability, and in Vitro Digestibility of Oleogel Stabilized by Soy Protein-Rutin Complexes

ZHAO Juyang, LING Yandong, ZHOU Yuting, JIN Meilin, WANG Xinping, WANG Pengyu

DOI: 10.13386/j.issn1002-0306.2025090072

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Molecular Differential Characteristics of Triglycerides in Xinjiang Donkey Milk Analyzed Based on Targeted Lipidomics

ZHU Ning, WU Yating, WANG Shuai, ZHENG Nan, CHEN He, ZHAO Yankun

DOI: 10.13386/j.issn1002-0306.2025090223

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Nutritional Quality and Flavor Characteristics in Different Asparagus Varieties

LIU Cailing, WANG Li, HUANG Jinqing, LI Xue, ZHANG Yao, LI Zhiwei, WANG Baohua, CHENG Wenlong, FU Dongwen, DONG Bo, LIU Guangxian

DOI: 10.13386/j.issn1002-0306.2025110200

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Combined Effects of Auricularia auricula Polysaccharide Addition and Resting Time on Dough Physicochemical Properties, Moisture Status, and Structural Characteristics

YU Jiawei, WANG Hanmiao, YU Zewen, LIU Yanchen, ZHANG Shanshan

DOI: 10.13386/j.issn1002-0306.2025090070

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Recent Advances in Morphology-Controlled Silver Nanoparticles for SERS Detection of Pesticide Residues in Food

YAN Shuaishuai, LI Yang, GUO Xinru, BIAN Jingjing, XU Jianguo, JIN Chengni

DOI: 10.13386/j.issn1002-0306.2025110354

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Research Progress in Laccase Immobilization Technology and Its Application in Mycotoxin Detoxification

ZHANG Meiyi, TAN Xinyue, LIANG Zhihong

DOI: 10.13386/j.issn1002-0306.2026050042

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Exploring the Inflammatory Regulatory Mechanism of WGX-50 Intervention in Alzheimer's Disease Based on Network Pharmacology and Untargeted Metabolomics

ZHANG Yifan, HAN Qin, TANG Ke, LIAO Caiyu, LU Hao, CHENG Daomei

DOI: 10.13386/j.issn1002-0306.2025080248

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Effects of Reddening in Mung Bean Soup Stored at Different Temperatures on Its Functional Components, Biological Activity and Sensory Quality

ZHANG Mingyuan, RAN Hao, NIU Zhitao, WANG Li, ZHOU Sumei, HOU Dianzhi

DOI: 10.13386/j.issn1002-0306.2025110299

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Influence of Ultrasonic Co-boiling on the Emulsification Properties and Interface Film Stability of Chicken Bone Soup

GUAN Qiao, DIAO Xiaoqin, ZHAO Shifa, GUAN Haining, LIU Dengyong, LIU Fang

DOI: 10.13386/j.issn1002-0306.2025100013

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Antioxidant Activity and Mechanism of Simulated Digestion Products from Ready-to-eat Sea Cucumber Body Wall Protein

LI Long, FU Zhiyu, LIU Yujun, JIN Shikuan, ZHENG Yuqi, WANG Hanyu, SONG Zhiyuan, YU Di, CHI Hai, ZHENG Jie

DOI: 10.13386/j.issn1002-0306.2025100355

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Effects of Pre-gelatinized Quinoa Flour on Gluten-Free Rice Dough Structure and Bread Quality

YANG Hongyu, GUO Yun'e, PAN Xueying, ZHANG Sha, ZHANG Ruoyi, JIANG Mingzhu, FU Lihong

DOI: 10.13386/j.issn1002-0306.2025100150

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Effects of Flammulina velutipes Replacement Levels on Volatile Organic Compounds in Roasted Pork Patties: An HS-GC-IMS and HS-SPME-GC-MS Investigation

ZHANG Yingying, HAN Yichen, ZHU Kaiyang, HU Jiayi, XU Huaide, LI Mei

DOI: 10.13386/j.issn1002-0306.2025080259

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Optimization of Fermentation Process, Process Characterization, and Starch Degradation Mechanism of Bacillus subtilis KC-4 on Hulless Barley Water Extract

HE Shihui, ZHANG Yu, XIA Wenhui, MAO Yanyan, HUANG Yutian, WANG Shulin, LIU Huicui

DOI: 10.13386/j.issn1002-0306.2025100318

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Stability and Changes in Antioxidant Activity of Theaflavins during Digestion and Their Regulatory Effects on Microecology

ZHAN Cai, LI Jie, DONG Yunxia, QIU Guoping, LUO Jie, ZHOU Hui, FAN Xiankang, LIU Zhonghua, LI Maiquan

DOI: 10.13386/j.issn1002-0306.2025110327

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Effects of Combined Inulin and Stachyose on Fermentation Characteristics of Gut Microbiota In Vitro

WANG Qihao, TAN Yue, LIU Guo, HAN Yongjun, SONG Mingyue, CAO Yong, XIAO Suyao

DOI: 10.13386/j.issn1002-0306.2025060383

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Microencapsulation of Monascus Pigment and Its Effects on the Color Stability and Quality of Salt-Baked Chicken

LIN Zihao, CHEN Qing, WANG Keer, SU Nan, LENG Shanpu, SHEN Xinping, SONG Xianliang

DOI: 10.13386/j.issn1002-0306.2025100156

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Identification of Key Sensory Attributes and Quality Analysis of Typical Commercial Strong-aroma Baijiu Using Pivot-CATA

HUANG Jiangui, ZHONG Kui, GAO Haiyan, ZHAO Lei, AN Mingzhe, YUN Zhenyu, WANG Houyin, XIANG Yake, DENG Yi, QIN Zhen, WANG Wenxin, WANG Na, SHI Bolin

DOI: 10.13386/j.issn1002-0306.2025110020

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Effects of Black Soybean-Whey Blended Protein on the Quality and Digestibility of Quinoa Semi-dry Noodles

XIE Wenjing, CHENG Cheng, SUN Quan, MA Xu, PAN Ruili, HAN Qi, XU Chenxi, ZHANG Dongjie, ZHUANG Kejin

DOI: 10.13386/j.issn1002-0306.2025090205

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Effects of Ozone Hypobaric Fumigation on the Storage Quality and Reactive Oxygen Metabolism of Prunes

ZHANG Minhao, FENG Yudie, SUN Zhenkai, MA Lichun, WEI Jia, WU Bin, ZHANG Zheng

DOI: 10.13386/j.issn1002-0306.2025110023

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Elucidation of the Mechanism Underlying the Effects of Storage Temperature on Lipid Changes and Quality Deterioration in Barley Based on Lipidomics

PAN Piao, SHEN Qin, LU Lele, LIU Zucheng, ZHANG Meizhen, WU Jinqing, ZHANG Dongjie, CAO Dongmei

DOI: 10.13386/j.issn1002-0306.2025090225

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Effects of the Addition Amount of Citrus Fiber on the Gel Properties of Nemipterus virgatus Surimi

WANG Yuting, ZHAO Honglei, XU Yongxia, YI Shumin, LI Xuepeng, LI Jianrong, JI Guangren

DOI: 10.13386/j.issn1002-0306.2025090207

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Anti-aging Effect of Ultrafiltration Components of Perinereis aibuhitensis on Caenorhabditis elegans and Its Mechanism

SU Ju, ZHU Guoping, CAO Wenhong, CHEN Zhongqin, TAN Mingtang, ZHENG Huina, GAO Jialong, LIN Haisheng

DOI: 10.13386/j.issn1002-0306.2025100191

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An Integrated Multi-technique Approach to Uncover the Anti-aging Material Basis and Mechanism of Shudi-Yu-Shanyao, a Formula from Medicinal and Edible Herbs

QI Juan, YANG Kepei, LIU Zhen, MA Jingwen, ZHANG Longlong, ZHANG Fengxia, PU Xiuying

DOI: 10.13386/j.issn1002-0306.2025090264

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Protective Effect of Lactiplantibacillus plantarum XT016-fermented Camel Milk on Dextran Sulfate Sodium-induced Colitis

CHEN Lin, HUANG Lu, LI Shuang, SU Hua

DOI: 10.13386/j.issn1002-0306.2025090048

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Chemical Composition, Antioxidant Activity and Mechanism of Fragaria nilgerrensis Schltdl. Fruit

LI Zhaoli, LIU Xiongli, GUO Donggui, PENG Lijun, WANG Huijuan

DOI: 10.13386/j.issn1002-0306.2025080331

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Preparation Optimization of Goat Milk Casein-derived Bioactive Peptides and Their Hepatorenal Protective against Lead Exposed in Mice

JIA Piaocai, LU Xiangchen, GAO Yumei, ZHANG Hailin, HOU Xiaowei, ZHAO Lili

DOI: 10.13386/j.issn1002-0306.2025030022

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Exogenous NO Mediates Energy Metabolism and Affects the Storage Quality of Winter Jujube Fruits

FAN Yaqing, ZHU Xuan, ZHAO Yating, ZHANG Xinqi, WU Yingjie, ZHANG Xuan

DOI: 10.13386/j.issn1002-0306.2025100051

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Effects of Selenium-enriched Cardamine violifolia Powder and Its Protein Extract on the Quality and Storage Stability of Reduced-sodium Chinese Sausages

XIE Jiaxi, YANG Ruiran, OU Jiahui, WANG Qi, PENG Lijuan, WANG Haibin, XING Shuo, LIANG Boshi, DONG Longlong, JU Yunlong, YAO Xianqi

DOI: 10.13386/j.issn1002-0306.2025100019

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Construction and Application of Flavor Wheel for Dried Sweet Potato

WANG Xuefei, WANG Qiaoyan, FENG Xianglan, ZHANG Xiantao, JI Hongfang, ZHANG Lingwen, ZHANG Xiaona

DOI: 10.13386/j.issn1002-0306.2025090105

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Effect of Flavor Enhancement on the Flavor Quality of Sichuan Gongfu Black Tea Based on Metabolomics

YANG Liran, JIANG Bin, PENG Kangli, LIU Kunyi, LIU Mingli, JIAO Wenwen, LUO Xueping, CHENG Zhou

DOI: 10.13386/j.issn1002-0306.2025080251

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Preparation of Maillard Glycosylated Zein Coating and Its Application in Blueberry Preservation

ZHANG Zuoyong, ZHANG Yuanyong, ZHENG Li, CHEN Yaopeng, DONG Jingjing, SUN Shuyan, GUO Na, ZHU Guilan

DOI: 10.13386/j.issn1002-0306.2025100012

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Yellowfin Tuna Meat Quality Changes during Cold Storage Using Dielectric Barrier Discharge Cold Plasma

LIU Fengyi, LÜ Haoran, FENG Jie, DENG Yuchen, LIN Huimin, DENG Shanggui

DOI: 10.13386/j.issn1002-0306.2025090056

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Effects of Codonopsis pilosula and Astragalus membranaceus on the Quality, Active Ingredient, and Flavor Composition of Stewed Chicken

YAO Lili, WU Junqin, ZHOU Julong, DU Xuerong, DONG Yushan, LI Chenlong, LUO Yulong

DOI: 10.13386/j.issn1002-0306.2025110124

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Evaluation in Quality Characteristics of Sweet Potato Powder by Different Preparation Processes

XIONG Tian, CHEN Wenjie, QIAN Hongyu, CAI Fang, SHI Jianbin, SUI Yong, CHEN Xueling, FAN Chuanhui, MEI Xin

DOI: 10.13386/j.issn1002-0306.2025080203

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Geographical Traceability of Yunnan Sun-dried Green Tea Based on the Combination of Mineral Elements and Stable Isotopes

ZOU Qixin, LI Xinyu, CHEN Zeli, LI Qian, YIN Benlin, WANG Xuefeng, LIU Xingyong, SHAO Jinliang

DOI: 10.13386/j.issn1002-0306.2025080105

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Magnetic Solid-phase Extraction Coupled with Gas Chromatography-Mass Spectrometry for Efficient Analysis of 1,1,6-Trimethyl-1,2-dihydronaphthalene in Wine

GAO Huihui, JIN Houxin, BAI Hongcun, ZHENG Haobo

DOI: 10.13386/j.issn1002-0306.2025080033

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Effects of Different Lactic Acid Bacteria Fermentations on the Physicochemical Properties and Flavor of the Mixed Juice of Rosa roxburghii Tratt. and Apple

NING Yuchang, YANG Xiangke, GUO Hongwei, MA Hui, SHA Junjun, ZHAO Guangwei, ZHANG Man, ZHANG Zhewei, QIAO Hongxing

DOI: 10.13386/j.issn1002-0306.2025070176

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Effects of Co-fermentation with Mixed Lactic Acid Bacteria and Eggshell Powder on the Quality of Blue Honeysuckle Juice (Lonicera caerulea L.)

YE Jialing, LI Junyi, ZHANG Yuemei, WANG Ying, WANG Jinpeng, TENG Wendi, CAO Jinxuan

DOI: 10.13386/j.issn1002-0306.2025060002

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Development and Product Characterization of Jujube-flavored Selenium-enriched Yogurt Melts

GONG Changxi, HU Boyang, ZHANG Ni, TAO Qiyang, MA Ling

DOI: 10.13386/j.issn1002-0306.2025090246

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Isolation and Identification of Antioxidant Peptides from Sesame Meal and Their in Vitro Antioxidant Activity

YANG Miao, XUE Zihan, YANG Xuran, ZHAO Renbang

DOI: 10.13386/j.issn1002-0306.2025090232

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Structural Characterization, Antioxidant Activity, and in Vitro Simulated Digestion of Dandelion Root Polysaccharides

FAN Fuhua, YAN Shengkun, HU Hongzhi, LIU Yang, LIU Zunqi

DOI: 10.13386/j.issn1002-0306.2025090033

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Research Progress on Non-thermal Processing Technology of Kiwifruit Juice

LI Jinyang, MENG Qiuyu, WANG Yongtao, RAO Lei, LIAO Xiaojun

DOI: 10.13386/j.issn1002-0306.2025090119

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Chuju Flavonoids Improve Lipid Metabolic Abnormalities Induced by a High-Fat Diet

NIE Wen, LUO Yufang, WANG Yue, TAO Rui, XU Xing, MIAO Wenjuan, DU Yeye

DOI: 10.13386/j.issn1002-0306.2025090010

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Study on the Extraction Optimization and Antioxidant Activity of Saponins from Hovenia dulcis Pedicels

YAN Wu, HUANG Dongcheng, GE Dan, LI Chenglin, MI Shengcheng, XIONG Xianghong, LU Qi

DOI: 10.13386/j.issn1002-0306.2025100130

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Optimization of Cold Plasma Treatment for ‘Shine Muscat’ Grapes and Its Effect on Volatile Compounds

LI Xiaoqi, ZHAO Tong, LIU Pingxiang, MA Xiangjun, BI Jingxiu, YUAN Xuexia, GAO Rui, HAO Haining, WANG Yongxia, WANG Yutao

DOI: 10.13386/j.issn1002-0306.2025080305

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Exploring the Immune-regulating Mechanisms of Ginseng Sea Buckthorn Complex Based on Network Pharmacology

HUANG Hailin, LU Liyi, LIU Shijia, CHEN Junlong, PENG Faming, FENG Shiyun, GAO Yecheng, XIE Guo

DOI: 10.13386/j.issn1002-0306.2025080296

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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

DOI: 10.13386/j.issn1002-0306.2025120396

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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

DOI: 10.13386/j.issn1002-0306.2025070190

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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

DOI: 10.13386/j.issn1002-0306.2025070048

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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

DOI: 10.13386/j.issn1002-0306.2025070013

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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

DOI: 10.13386/j.issn1002-0306.2025040335

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Beef Freshness Detection Using Artificial Olfaction–Vision and Deep Learning

ZHOU Bo, WU Zewei, WU Jun, ZHAO Xuzhe

DOI: 10.13386/j.issn1002-0306.2025070081

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Preparation of Phosphorylated Raffinose and Its in Vitro Antioxidant Properties

LIU Xuzhen, LU Kaikai, ZHAO Wanying, ZHANG Chaoyun, CHEN Yanqin

DOI: 10.13386/j.issn1002-0306.2025070259

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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

DOI: 10.13386/j.issn1002-0306.2025070234

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Study on the Extraction of Lutein from Imperial Chrysanthemum by Menthol-based Deep Eutectic Solvents to Synthesize the Lutein-menthol Cocrystal

CHEN Jinyu, LI Dan, TENG Jie, LIU Yang

DOI: 10.13386/j.issn1002-0306.2025070224

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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

DOI: 10.13386/j.issn1002-0306.2025070037

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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

DOI: 10.13386/j.issn1002-0306.2025070261

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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

DOI: 10.13386/j.issn1002-0306.2025070041

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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

DOI: 10.13386/j.issn1002-0306.2025060311

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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

DOI: 10.13386/j.issn1002-0306.2025060102

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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

DOI: 10.13386/j.issn1002-0306.2025060079

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Interactions and Molecular Dynamics Simulation of Chitosan/Nanocellulose Hydrogels Incorporating EGCG

HUANG Shouen, ZENG Hua

DOI: 10.13386/j.issn1002-0306.2026050291

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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

DOI: 10.13386/j.issn1002-0306.2025090013

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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

DOI: 10.13386/j.issn1002-0306.2025080149

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Enhancement of Rice Bran Protein Solubility Via pH-Driven Modification

TIAN Fengzhu, LI Dan, ZUO Feng, HU Hao

DOI: 10.13386/j.issn1002-0306.2025080137

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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

DOI: 10.13386/j.issn1002-0306.2025080024

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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

DOI: 10.13386/j.issn1002-0306.2025070373

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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

DOI: 10.13386/j.issn1002-0306.2025070372

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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

DOI: 10.13386/j.issn1002-0306.2025070368

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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

DOI: 10.13386/j.issn1002-0306.2025070222

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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

DOI: 10.13386/j.issn1002-0306.2025070186

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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

DOI: 10.13386/j.issn1002-0306.2025070063

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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

DOI: 10.13386/j.issn1002-0306.2025060305

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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

DOI: 10.13386/j.issn1002-0306.2026010391

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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

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

DOI: 10.13386/j.issn1002-0306.2025120025

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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

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

DOI: 10.13386/j.issn1002-0306.2025110273

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Protective Effect and Mechanism of Gastrodigenin on Carbon Tetrachloride-induced Acute Liver Injury in Mice

ZHENG Yufeng, LIU Xianjun, JIANG Wen, LIU Yue, MENG Xianglong, LI Zhandong, LIU Yingqi, YANG Yiting, LI Hao

DOI: 10.13386/j.issn1002-0306.2025080150

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Quality Evolution and Flavor Formation Mechanisms of Grateloupia livida under Hot Air Drying

WU Jingna, QIU Yingshan, HUANG Hui, CHEN Xiaoting, PAN Nan, LIU Zhiyu, QI Lexuan, WANG Wencheng

DOI: 10.13386/j.issn1002-0306.2025070225

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Impact of Various Oak Chips on the Flavor Profile of Strong Ales

LIU Xiaoyi, LIU Qian, QIAN Guiying, ZHU Yuxuan, LIU Yueqin, HE Lidong, YUAN Libo, ZHU Baoqing, YU Tengfei

DOI: 10.13386/j.issn1002-0306.2025070348

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Effects of Medicinal Fungi on the Tumor Microenvironment in Non-Small Cell Lung Cancer through the IL-17 Signaling Pathway

CHEN Junying, ZHANG Qi, CUI Mingqi, WANG Xiaoqian, WANG Shenghou, PANG Hongbo, WANG Ze

DOI: 10.13386/j.issn1002-0306.2025090299

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Influence of Amylose Content in Rice on Its Properties and the Quality of Rice Products

WANG Pengyu, HE Yinyuan, GAO Man, XU Yue, YANG Yang, XU Xinyu, WANG Bing, ZHANG Guang, MA Chunmin, ZHANG Na

DOI: 10.13386/j.issn1002-0306.2025070208

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Inhibitory Effect of Lactobacillus delbrueckii subsp. lactis ABSN20244504 on UVB Induced Skin Damage in Mice

SONG Canlin, REN Yanrong, LONG Xingyao, PEI Longying, TAN Fang, ZHAO Rulan, ZHAO Xin

DOI: 10.13386/j.issn1002-0306.2026040255

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Effect of Polysaccharides on the Frozen Storage Stability of Highland Barley Leavened Pancakes

YANG Siyuan, ZHANG Yuhong, LIU Xiaojiao

DOI: 10.13386/j.issn1002-0306.2025070184

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Quality Changes and Shelf Life Prediction of Phyllanthus emblica L. Preserved Fruit during Light-accelerated Storage

MA Feifei, WANG Huayan, HE Daiqin, LI Ronghui, HU Xin, HUANG Yuting, SU Huosheng

DOI: 10.13386/j.issn1002-0306.2025070384

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Protective Effect of Cordyceps militaris Ferment on Replicative Senescence in Skin Fibroblasts Based on Transcriptome Analysis

WANG Tingrui, LI Jinyong, PU Chunhong, SUN Ruiliang, SHI Doudou, WANG Changtao, ZHANG Jiachan

DOI: 10.13386/j.issn1002-0306.2025080121

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Optimization of Different Extraction Processes for Ganoderma lucidum Polysaccharides and Evaluation of Their Bidirectional Immunomodulatory Activities

YUAN Mingya, LI Yujuan, HU Zhaoyi, ZHANG Pujie, CHEN Yuanbiao, ZHANG Dejun

DOI: 10.13386/j.issn1002-0306.2025080147

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Comparative Alleviating Effects of Leaf Mustard Fermented by Different Processes on Dextran Sulfate Sodium (DSS) Induced Ulcerative Colitis in Mice

ZHAO Jichun, LI Meng, ZHAO Nan, LIU Duchen, MEI Yuan

DOI: 10.13386/j.issn1002-0306.2025080152

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Progress in the Preparation of Nanocellulose Composite Films and Their Applications in Meat Packaging

SHI Ruixin, JIA Jintao, WANG Wenxin, FAN Wenchun, HOU Chengli, YANG Qingfeng, RAO Weili, ZHANG Dequan

DOI: 10.13386/j.issn1002-0306.2025080136

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Flavor Quality Analysis of Baimudan White Tea from Different Tea Plant Varieties in the Yibin Tea Region

CHENG Zhou, YANG Liran, YAN Jingna, SHAN Xunyuan, LUO Xueping, WANG Congming, LIU Mingli, JIANG Bin

DOI: 10.13386/j.issn1002-0306.2026040391

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Dynamic Changes in Aroma Components of Camellia sinensis var. assamica cv. Duntsa Black Tea during Processing

LUO Juan, SHEN Yu, XIAO Lizheng

DOI: 10.13386/j.issn1002-0306.2025090178

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Effect of Mustard Essential Oil Pickering Emulsion on the Preservation of Chilled Mutton

LIANG Jiahui, WU Su, GAO Aiwu, YANG Xujin

DOI: 10.13386/j.issn1002-0306.2025080114

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Research Progress on the Effects of Exposure Doses of Artificial Sweeteners on Diseases

CHEN Jing, YANG Jun, JU Yanmin, CAO Yu, JIN Xin

DOI: 10.13386/j.issn1002-0306.2025080156

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Metagenomic Sequencing Reveals the Effects of Lactobacillus gasseri TF08-1 on Lipid Metabolism and Gut Microbiota in Obese Rats

LUO Qiang, LIU Yanhong, MA Zhihui, WEI Benliang, XU Xiaowei, ZHANG Haifeng, ZHONG Yiyi

DOI: 10.13386/j.issn1002-0306.2025080120

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Evaluation of the Effects of 1-Methylcyclopropene on the Sensory and Flavor Quality of 'Hongxiangsu' Pear Using Electronic Nose and Electronic Tongue

PEI Ranran, ZHANG Nan, WANG Yongxia, GUAN Junfeng

DOI: 10.13386/j.issn1002-0306.2025090154

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Investigation of the Inhibitory Effect of Sodium Copper Chlorophyllin Coating on Potato Greening Based on Non-targeted Metabolomics

WU Yi, WANG Jing, REN Hongxia, ERIHEMU

DOI: 10.13386/j.issn1002-0306.2025080128

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Analysis of Quality Differences in Guizhou White Tea Across Different Years

PU Lulu, LUO Jinglong, FANG Shimao, YANG Xiaowei, ZHANG Yuan, YIN Jie, DUAN Xueyi, SHEN Qiang

DOI: 10.13386/j.issn1002-0306.2025080193

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Elucidation of Color Quality Characteristics of Purple Leaf Tea with Varying Purpleness Based on Metabolomics

YANG Gaozhong, FANG Chenggang, SHI Jiang, ZHANG Yue, ZHANG Liqiu, LIN Zhi, LÜ Haipeng

DOI: 10.13386/j.issn1002-0306.2025070364

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A “Turn-on” Fluorometric Aptasensor Based on Boron-doped Carbon Quantum Dots for Detecting Hg (II) in Drinking Water

ZHANG Huanning, XIN Yidong, ZHU Jiangxiong, ZHAO Dayun, DENG Yun

DOI: 10.13386/j.issn1002-0306.2025060297

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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

DOI: 10.13386/j.issn1002-0306.2025070246

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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

DOI: 10.13386/j.issn1002-0306.2025010196

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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

DOI: 10.13386/j.issn1002-0306.2026030205

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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

DOI: 10.13386/j.issn1002-0306.2025070351

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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

DOI: 10.13386/j.issn1002-0306.2025070212

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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

DOI: 10.13386/j.issn1002-0306.2026020003

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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

DOI: 10.13386/j.issn1002-0306.2025060315

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Regional Differences in Protein Amino Acids and Nutritional Value Evaluation of Ningxia Lycium barbarum L.

DOI: 10.13386/j.issn1002-0306.2025060266

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Impact of Repeated Freeze-Thaw Cycles on Quality Characteristics of Duolang Mutton Meat

CHENG Xiufeng, SUN Yiqing, WANG Li, ZENG Jun, LIU Zhendong

DOI: 10.13386/j.issn1002-0306.2025100346

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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

DOI: 10.13386/j.issn1002-0306.2025100073

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Optimization of Maillard Reaction Process for the Enzymatic Hydrolysates of Stalk Residue of Pleurotus ostreatus and Flavor Analysis

ZHU Yuqian, LAI Ni, ZHANG Ling, SONG Tailiang, CHEN Juncheng, ZENG Zijun, LIANG Qianqi, WANG Jie

DOI: 10.13386/j.issn1002-0306.2025080052

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Characterization and Source Identification of Characteristic Flavor Compounds in Chinese Herbal Chicken Soup Using Intelligent Sensory Technology Combined with OPLS-DA

ZHU Huanting, ZOU Jinhao, YANG Huaigu, TANG Daobang, LIU Xueming, WANG Xuping

DOI: 10.13386/j.issn1002-0306.2025080084

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Research Progress on Extraction and Purification Methods of Marine Animal Saponins

LI Yuyang, MI Rui, YU Pengneng, FENG Rui, LÜ Dong, GUO Shangming, XU Yuxuan, LI Ying, ZHAO Qiancheng

DOI: 10.13386/j.issn1002-0306.2025080009

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Probiotic Microencapsulation: Delivery Mechanisms, Material Development, and Applications in Food Systems

YUAN Zhaosen, JIA Chunyan, WU Ming, CHEN Ning, ZHANG Na, LIU Xiaofei

DOI: 10.13386/j.issn1002-0306.2025080123

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Advances in Phytochemicals for Urate-Lowering: A Review

YE Shu, SUN Jiayi, ZHANG Yifeng, LI Weijia, LI Li

DOI: 10.13386/j.issn1002-0306.2025070391

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Process Optimization, Structural Characterization, and Anti-inflammatory Activity of Tremella fuciformis Polysaccharides Extracted by Dynamic High-pressure Microfluidization

LIANG Pengguang, MENG Xiaolin, DU Yuxin, LI Xinyi, MA Ke, WEI Zhen, TANG Yayuan, YA Lina, HE Xuemei

DOI: 10.13386/j.issn1002-0306.2025080072

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Preparation, Structure Sharacterization and Stability of Adlay Bran Peptide-iron Chelate

DU Bin, HUANG Anqi, LIN Shujing, WANG Shiqi, LI Wenlang, LU Haiyang, HUANG Zhoubing, SUN Dali

DOI: 10.13386/j.issn1002-0306.2025080272

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High Pressure Processing of Solid and Semi-solid Foods: Progresses in Safety Control and Texture Regulation

YAN Yifan, WU Lintong, ZHANG Hongchao, ZHANG Yan

DOI: 10.13386/j.issn1002-0306.2025080038

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Changes of Volatile Flavor Compounds in Pre-cooked Crayfish after Frozen Storage and Reheating

LI Jinlin, SUN Yanan, WANG Hao, YU Chengwei, HU Mingming, PENG Bin, TANG Lijun, ZHONG Bizhen

DOI: 10.13386/j.issn1002-0306.2025060344

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Research Progress on Active Components of Fermented Okara and Regulation of Human Health

QI Jianing, ZHANG Qiyu, FENG Zhaoyang, PENG Lingyun, A Hongrui, CAO Sijia, GAO Yuqi, LI Xinran, XUE Yuling, ZHAO Baohua, PENG Liping

DOI: 10.13386/j.issn1002-0306.2025080063

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Research Progress on Lactoferrin-Protein Interaction Complexes and Their Impact on Immune Regulation

CHAI Ruilan, WANG Haoming, HAN Cong, ZHAO Gaoping, XUE Rifu, ZHANG Dong

DOI: 10.13386/j.issn1002-0306.2025080240

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Analysis of the Emulsifying Properties of Water-Soluble Myofibrillar Proteins Based on Non-Covalent Modification with High-Charge-Density Polysaccharides

WANG Jingjie, CHAI Jiale, XU Xinglian, LI Lingyun, ZHAO Xue

DOI: 10.13386/j.issn1002-0306.2025080220

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Growth Kinetics and Organoleptic Characterization of Bacillus cereus in Three Different Dairy Products

CHEN Qiangqiang, KOU Xiaodi, XU Haijun, HUYu, TANG Junni

DOI: 10.13386/j.issn1002-0306.2025090242

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Rational Design for Improved Enzymatic Activity and Thermostability of Streptococcus troglodytae Fructosyltransferase

LI Mengli, ZHANG Liuhao, HAN Xueyan, YAO Jiawei, ZHANG Tao

DOI: 10.13386/j.issn1002-0306.2025090360

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Development of Artemia Biscuits and Analysis of Their Nutritional and Flavor Characteristics

JIANG Xiaodong, ZHANG Shuaizhong, PENG Bo, WANG Ying, SUN Yuanqin, LI Xiao, JI Lei

DOI: 10.13386/j.issn1002-0306.2025080046

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Research Progress on the Effects of Electromagnetic Wave Treatment on Wheat Quality

YANG Shuo, LI Mengmeng, ZHAO Qifeng, WANG Ruihu, SONG Yunfei, HE Xin, WANG Lichen, BIAN Ke

DOI: 10.13386/j.issn1002-0306.2025080044

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Research Progress on Extraction, Purification, and Bioactivities of Apocynum venetum Polysaccharides

LI Lufan, LI Chengcheng, YU Lijuan, JIANG Li

DOI: 10.13386/j.issn1002-0306.2025070154

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Progress in Research on Machine Learning in the Field of Food Detection Based on Flavour Analysis

CHEN Liangji, WEN Qingchun, SHANG Jing, ZHOU Fang, WANG Wanying, MENG Qinglong

DOI: 10.13386/j.issn1002-0306.2025060341

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Ethylene Biosynthesis and its Origins in the Penicillium digitatum-Citrus Interaction

ZHANG Xue, HAN Xiao, WU Ranxiang, ZHANG Jinyuan, YANG Jiali

DOI: 10.13386/j.issn1002-0306.2025100005

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Screening and Identification of High Chitinase Producing Strains, Optimization of Fermentation Conditions and Analysis of Enzymatic Properties

ZHANG Ligang, PAN Sijing, WEI Yuling, LI Jiling, PAN Dongwei, ZHANG Hongyan, SHEN Naikun

DOI: 10.13386/j.issn1002-0306.2025090236

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Optimization of Quercetin Microencapsulation Process Using Polymerized Whey Protein as Wall Material and Study on Its Properties

NI Chunlei, LI Zhuoxiu, PENG Fang, YANG Tengxiao, BI Xiufang, HUANG Meigui

DOI: 10.13386/j.issn1002-0306.2025080264

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Effect of Plasma Activated Water on Bread Quality of Germinated Wheat

ZHANG Chaoyang, WEN Jiping, SHEN Yuxiang, AO Tianfang

DOI: 10.13386/j.issn1002-0306.2025090028

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Effects of Polysaccharide of Finger Citron from Guangdong Province on the Quality Characteristics and Hypoglycemic Activity of Yogurt

LUO Junyun, MA Wencong, WEN Yihan, WANG Ye, ZHOU Aimei

DOI: 10.13386/j.issn1002-0306.2025080242

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Effects of Lonicera japonica Polysaccharide on Moisture Migration, Network Structure, and Quality of Frozen Dough for Steamed Red Bean Paste Buns

CAO Meng, LIU Chang, WANG Baogang, ZHOU Feng, JIANG Jikai, ZHANG Liming, YI Junpeng, LI Jianfang, GAO Haiyan, FANG Jianzhi

DOI: 10.13386/j.issn1002-0306.2026020228

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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

DOI: 10.13386/j.issn1002-0306.2025070214

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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

DOI: 10.13386/j.issn1002-0306.2025050278

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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

DOI: 10.13386/j.issn1002-0306.2025080016

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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

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

DOI: 10.13386/j.issn1002-0306.2025070057

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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

DOI: 10.13386/j.issn1002-0306.2025060253

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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

DOI: 10.13386/j.issn1002-0306.2025060303

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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

DOI: 10.13386/j.issn1002-0306.2025060288

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