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1
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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]
(148)
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(3442)
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2
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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]
(168)
[HTML 0 KB][PDF 2124 KB]
(3262)
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3
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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]
(158)
[HTML 0 KB][PDF 2561 KB]
(2757)
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4
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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]
(95)
[HTML 0 KB][PDF 2120 KB]
(2968)
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5
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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]
(194)
[HTML 0 KB][PDF 2146 KB]
(2190)
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6
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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]
(104)
[HTML 0 KB][PDF 2577 KB]
(2411)
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7
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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]
(86)
[HTML 0 KB][PDF 2448 KB]
(1619)
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8
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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]
(136)
[HTML 0 KB][PDF 1786 KB]
(1746)
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9
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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]
(42)
[HTML 0 KB][PDF 2677 KB]
(1538)
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10
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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]
(149)
[HTML 0 KB][PDF 3022 KB]
(2091)
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11
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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]
(110)
[HTML 0 KB][PDF 1734 KB]
(1516)
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12
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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]
(168)
[HTML 0 KB][PDF 350 KB]
(2115)
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13
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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]
(119)
[HTML 0 KB][PDF 2738 KB]
(1296)
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14
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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]
(115)
[HTML 0 KB][PDF 3057 KB]
(1600)
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15
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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]
(144)
[HTML 0 KB][PDF 90 KB]
(3389)
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16
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Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat
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2023 Vol.37(7):45-51
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CHEN Jiayu, HAN Chunyuan, XIAO Yu, YAO Jiannan, LIU Yongfeng |
[Abstract]
(111)
[HTML 0 KB][PDF 1588 KB]
(1247)
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17
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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]
(173)
[HTML 0 KB][PDF 2674 KB]
(1234)
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18
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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]
(79)
[HTML 0 KB][PDF 4164 KB]
(991)
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19
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Research Progress on Authentication Techniques for Foods of Animal Origin
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2024 Vol.38(11):55-63
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GUO Yaning, LIU Yaxuan, ZHOU Jian, LI Kai, LI Liang |
[Abstract]
(105)
[HTML 0 KB][PDF 2208 KB]
(746)
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20
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Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products
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2021 Vol.35(9):51-57
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SU Yaning, YANG Huijuan, CHEN Tao |
[Abstract]
(153)
[HTML 0 KB][PDF 1496 KB]
(796)
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21
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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]
(152)
[HTML 0 KB][PDF 2083 KB]
(1593)
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22
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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]
(123)
[HTML 0 KB][PDF 273 KB]
(1539)
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23
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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]
(129)
[HTML 0 KB][PDF 1503 KB]
(1258)
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24
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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]
(374)
[HTML 0 KB][PDF 1832 KB]
(1980)
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25
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Advances in Quorum Sensing of Specific Spoilage Organisms in Chilled Meat
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2019 Vol.33(4):66-70
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ZHANG Yuhua, MENG Yi |
[Abstract]
(119)
[HTML 0 KB][PDF 1647 KB]
(369)
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26
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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]
(176)
[HTML 0 KB][PDF 2779 KB]
(984)
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27
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Development of Proofman-Ladder-Shape Melting Temperature Isothermal Amplification Method for Detection of Pig-Derived Components in Meat Products
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2023 Vol.37(3):28-32
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WANG Borui, XU Dandan, GU Menglin, YAO Wei, WANG Yao, XIAO Fugang, WANG Deguo |
[Abstract]
(140)
[HTML 46 KB][PDF 2111 KB]
(919)
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28
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Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products
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2024 Vol.38(8):72-78
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YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu |
[Abstract]
(64)
[HTML 0 KB][PDF 2058 KB]
(251)
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29
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Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
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2023 Vol.37(5):1-10
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ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao |
[Abstract]
(183)
[HTML 0 KB][PDF 4136 KB]
(895)
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