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1
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Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives
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2022 Vol.36(4):57-64
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LI Liang, WU Yujie, YANG Jing, MA Jingjing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin |
[Abstract]
(685)
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(18565)
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2
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Research and Application of Fat Substitutes in Meat Products
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2023 Vol.37(10):57-65
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WANG Yang, LI Beibei, CHEN Sengao, YANG Chaoyue, ZHU Qiujin, ZHOU Ying |
[Abstract]
(595)
[HTML 0 KB][PDF 2561 KB]
(12019)
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3
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Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
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2023 Vol.37(5):72-80
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CHEN Ziting, CHEN Mengting, SUN Zhida |
[Abstract]
(626)
[HTML 0 KB][PDF 2146 KB]
(11817)
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4
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Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein
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2009 Vol.23(9):70-80
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SUN Jing;DONG Sainan |
[Abstract]
(473)
[HTML 0 KB][PDF 3162 KB]
(11480)
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5
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Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins
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2024 Vol.38(4):51-61
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LU Lijuan, SHEN Hui, QI Wenhui, ZHANG Zhisheng, SHU Ying, WANG Han, ZHANG Xu, YANG Qingrui, YANG Tianyi |
[Abstract]
(499)
[HTML 0 KB][PDF 2677 KB]
(10837)
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6
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Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi
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2020 Vol.34(4):27-33
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BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen |
[Abstract]
(721)
[HTML 0 KB][PDF 2497 KB]
(9334)
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7
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Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products
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2023 Vol.37(9):70-75
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ZHANG Xinbin, HU Weidong, LI Junran, ZHANG Qian |
[Abstract]
(662)
[HTML 0 KB][PDF 2120 KB]
(8284)
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8
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Maillard Reaction and Food Flavour
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2006 Vol.20(5):26-28
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Wang Xiao-hua;Zhao Bao-cui;Yang Xing-zhang;Hu Xiao-jing;Lei Xue-feng |
[Abstract]
(512)
[HTML 0 KB][PDF 90 KB]
(8176)
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9
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Recent Progress in the Application of Natural Plant Polyphenols in the Preservation of Fresh Meat and Meat Products
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2022 Vol.36(11):67-75
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SONG Wenwen, LIANG Rongong, ZHANG Yimin, MAO Yanwei, LUO Xin, TONG Lin, HAN Yongsheng, YANG Xiaoyin |
[Abstract]
(634)
[HTML 0 KB][PDF 2359 KB]
(6922)
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10
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Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth
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2022 Vol.36(2):39-45
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GUAN Haining, TIAN Yanli, FENG Chunmei, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin |
[Abstract]
(500)
[HTML 0 KB][PDF 1786 KB]
(6742)
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11
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Safety in Food Supply Chain(Ⅱ)The Key Elements of Food Supply Chain(ISO22000)
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2010 Vol.24(2):60-66
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ZHAO Yuanhui |
[Abstract]
(429)
[HTML 0 KB][PDF 3022 KB]
(5836)
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12
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Comparison of Veterinary Drug Residue Limits in Beef in China and Abroad and A Review of Chinese Testing Standards
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2023 Vol.37(6):65-73
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LIU Zhongying, WANG Xiaoping, ZHU Minmin, TAN Yanan, HE Yexin, WANG Xin |
[Abstract]
(579)
[HTML 0 KB][PDF 3057 KB]
(5803)
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13
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Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
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2022 Vol.36(3):7-13
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YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan |
[Abstract]
(1761)
[HTML 0 KB][PDF 1832 KB]
(5510)
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14
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Progress in Analytical Techniques for the Detection of Biological Amines in Aquatic Products
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2022 Vol.36(8):57-65
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ZHOU Lingyu, LIN Qianfei, WANG Honglin, XIAO Xuan, CHEN Chunquan, DENG Hao, YIN Qingchun |
[Abstract]
(547)
[HTML 0 KB][PDF 2083 KB]
(5472)
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15
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Analysis of Volatile Flavor Compounds in Spicy Sausages
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2022 Vol.36(4):28-34
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MA Mingjuan, SU Xiaoxia, TAN Xinyue, NIU Yi, LI Ruyu, BIAN Qi |
[Abstract]
(511)
[HTML 0 KB][PDF 2674 KB]
(5468)
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16
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Research Progress in Rapid Detection of Tetracycline Using Fluorescent Nanoprobes
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2023 Vol.37(7):60-70
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YAN Zhiyu, ZHOU Shuai, YAO Zhiyi |
[Abstract]
(520)
[HTML 0 KB][PDF 2577 KB]
(5457)
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17
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Advance in pH-Sensitive Food Freshness Indicator and Its Applications in Food Quality Monitoring
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2022 Vol.36(11):52-59
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LIU Yong，LI Li |
[Abstract]
(479)
[HTML 0 KB][PDF 1734 KB]
(5100)
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18
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Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel
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2023 Vol.37(4):21-28
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui |
[Abstract]
(634)
[HTML 0 KB][PDF 2779 KB]
(5008)
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19
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Current Situation of Research into the Structures Functions, and Applications of Collagen and Collagen Peptides
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2011 Vol.25(12):33-39
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CHENG Xiao-yu,ZHANG Shun-liang,QI Biao,CHEN Wen-hua |
[Abstract]
(590)
[HTML 0 KB][PDF 350 KB]
(4990)
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20
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Optimization of Fermentation Conditions for Chondroitinase Production by Pseudarthrobacter sp. PL-410
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2023 Vol.37(9):21-29
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XIAO Mengyuan, LI Pinglan, WU Ruiyun |
[Abstract]
(549)
[HTML 0 KB][PDF 4164 KB]
(4839)
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21
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Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update
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2024 Vol.38(11):64-73
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WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin |
[Abstract]
(573)
[HTML 0 KB][PDF 2448 KB]
(4821)
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22
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Fermented Meat Products: Quality and Safety Risk Analysis and Supervisory Suggestions
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2021 Vol.35(8):54-63
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WANG Juanqiang, QI Jing, LI Henan, REN Nan, CHEN Chao, LI Yingying, GUO Wenping, XU Xiaoming |
[Abstract]
(507)
[HTML 0 KB][PDF 1503 KB]
(4485)
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23
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A Probe into Key Processing Steps in Sorbic Acid Production
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2011 Vol.25(5):66-72
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WANG Guo-jun |
[Abstract]
(421)
[HTML 0 KB][PDF 273 KB]
(4190)
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24
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The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
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2009 Vol.23(5):16-20
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LI Xiaobo |
[Abstract]
(470)
[HTML 0 KB][PDF 442 KB]
(4105)
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25
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Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat
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2013 Vol.27(8):5-7
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SHI Ce;HAN Feng-feng;LIU Peng;XU Ping;LUO Yong-kang |
[Abstract]
(527)
[HTML 0 KB][PDF 1938 KB]
(3980)
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26
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Metagenomic Analysis of Microbial Contamination and Genetic Information in Cooked Chicken Feet Products
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2024 Vol.38(11):1-11
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SONG Sheng, GUO Kunpeng, HAO Qin, WANG Fang, YAN Li, LI Zheng, ZHANG Jihong |
[Abstract]
(649)
[HTML 0 KB][PDF 3149 KB]
(3897)
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27
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Functional Properties and Application of Food Flavors and Fragrances in Food Industry
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2010 Vol.24(9):65-68
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SUN Lingxia;ZHAO Gaiming;GAO Xiaoping |
[Abstract]
(505)
[HTML 0 KB][PDF 3023 KB]
(3620)
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28
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Discussion in the use of Benzoic Acid & Sodium Benzoate in Meat Product
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2005 Vol.19(5):48-50
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Weng Jianglai;Ma Changwei |
[Abstract]
(445)
[HTML 0 KB][PDF 139 KB]
(3472)
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29
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Identification of Common Disease and Testing Key of Pork after Slaughtering
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2003 Vol.17(4):42-42
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[Abstract]
(402)
[HTML 0 KB][PDF 49 KB]
(3421)
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30
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Protein Functionality in Food Systems(V) Functional Properties of Protein in Foods(Ⅱ)——Collagen and Plasma Protein
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2009 Vol.23(8):62-68
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LIU Qian |
[Abstract]
(398)
[HTML 0 KB][PDF 2738 KB]
(3375)
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