《食品科学》2023年总目录

专家约稿

咸味感知与咸味肽的研究进展····························汪少芸等(1-1)

微生物蛋白专栏

微生物利用一碳底物生产单细胞蛋白研究进展···················································傅晓莹等(3-1)

蛋白质定量质谱技术及其在食品加工用酵母中的应用·················································胡 娜等(3-12)

植物基人造肉专栏

谷氨酰胺转氨酶对高水分豌豆蛋白挤出物结构及消化特性的影响·······················刘 潇等(5-1)

酶法改性技术及其在植物基肉制品中的应用研究进展·······························李同庆等(5-9)

大豆蛋白素肉风味影响研究进展······················朱秀清等(5-18)

海洋功能食品专栏

基于体外HUVECs细胞模型的条斑紫菜多糖促血管生成活性·······································冯丰珍等(7-1)

笛鲷鱼鳞源功能多肽对Caco-2细胞氧化应激损伤的保护作用·····································蔡茜茜等(7-10)

海洋生物活性肽生物学和功能特性的研究进展·············································闫洪波等(7-18)

东海乌参肽对小鼠酒精性肝损伤及肠道菌群的调节作用·····································阙凡迪等(7-29)

纳米递送系统专栏

提高益生菌耐加工贮藏稳定性和体内存活率的递送系统研究进展·························朱 荻等(21-1)

蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性···········································梅钰琪等(21-14)

体外消化对β-胡萝卜素大豆分离蛋白纳米颗粒黏液层渗透及跨膜转运的影响机制···········陈 羚等(21-23)

蜂蜡含量对纳米结构脂质载体消化释放行为及巨噬细胞摄取率的调控影响·······················田文妮等(21-35)

食品非热加工专栏

米糠非热稳定化处理技术研究进展··················周晨光等(23-1)

高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响···················王子凌等(23-13)

超声波预处理对小清蛋白半乳糖糖基化特性的影响·······································姜 晴等(23-21)

低能X射线对沙门氏菌的杀菌机制 ·················高雯暄等(23-27)

超高压联合月桂酰精氨酸乙酯盐酸盐对Listeria innocua的杀菌效果 ························陈君玉等(23-37)

基础研究

香叶醇对柑橘酸腐病菌的抑菌机制··················翁 甜等(1-14)

硒硫互作对白菜芽苗菜硫代葡萄糖苷含量及抗氧化性的影响·································赵 爽等(1-22)

采后茶青叶对振动力胁迫的生理响应··············郝志龙等(1-30)

膳食结构对柑橘类胡萝卜素生物利用度和抗氧化活性的影响·························李梦杰等(1-38)

三甲胺柱[5]芳烃的合成及其抑菌性能 ·············吴惠香等(1-46)

不同叶位芽叶在工夫红茶加工过程中理化品质的变化·································周静芸等(1-53)

葡萄柚籽提取物及其纳米乳对大肠杆菌和金黄色葡萄球菌生物菌膜的抑制作用·········王思亓等(3-22)

麦麸品种与提取方式对阿拉伯木聚糖结构及抗氧化性的影响·············································张秀敏等(3-31)

基于玻璃化转变理论的蓝莓粉吸湿机制··········楚文靖等(3-41)

基于可信区块链和可信标识的粮油质量安全溯源研究·································许继平等(3-48)

基于小米淀粉颗粒结构评价小米粥适口性······张佳佳等(3-60)

基于模糊数学感官评价、理化特性与电子舌的橄榄鲜食品质分析·························谢 倩等(3-69)

核桃青皮提取物的多酚含量、体外抗氧化和抗菌活性的评价·····························路振康等(3-79)

基于优化的灰色关联分析-极限学习机食用油污染物风险评价模型研究·················于家斌等(3-88)

抗菌肽zp37抑制果汁中单核细胞增生李斯特菌的活性及其作用机制·····················任俊和等(5-29)

青稞品种对青稞发酵酒营养与感官品质的影响·············································姜 欣等(5-38)

不同乳基婴幼儿配方乳粉的理化性质和表面组成 ·····李 萌等(5-45)

鱼糜副产物蛋白水解物的抗冻活性及对嗜热链球菌的抗冻效果及机制·················张晓頔等(7-39)

不同熟化方式对速冻熟紫薯品质的影响··········张勉羚等(7-48)

冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制·····································张 雯等(7-57)

核桃青皮中胡桃醌对大肠杆菌的抗菌作用及机制·············································路振康等(7-65)

微酸性次氯酸水结合乳化剂酪蛋白酸钠对冷鲜肉主要腐败菌的杀菌作用·····················陈倩茹等(7-74)

氯吡苯脲对生长期‘徐香’猕猴桃光学参数及内部品质的影响及其关系分析 ·············蔡 晓等(9-1)

基于网络药理学和分子对接探讨毛建茶干预高脂血症的作用机制·······························王腾飞等(9-7)

利用青海弧菌Q67评估5 种农药的毒性作用 ····彭 悦等(9-15)

基于改进物元可拓模型的肉制品中化学污染物风险评估方法·····································斗海峰等(11-1)

饲养月龄对‘夏南’牛肉品质、肌内脂肪及长链脂肪酸的影响·········································余 磊等(11-9)

山苍子精油对柑橘意大利青霉的抑菌活性及作用机制···································孙 畅等(11-17)

干姜苯丙素类成分及其抗氧化、降尿酸活性分析 ············································李佳惠等(11-26)

秦川牛宰后成熟期间热休克蛋白A6对肉品质变化的影响机制·································马旭华等(13-1)

高压结合热处理条件下猪肉磷脂脂解动力学研究·············································云周苗等(13-9)

氨调控宰后牦牛肉中低氧诱导因子-1α表达对线粒体细胞凋亡及嫩度的影响·················田 凯等(15-1)

不同热处理温度对桂花食用品质的影响········周 菁等(15-10)

爱媛类芽孢杆菌抗菌肽对扩展青霉孢子的抑制作用机制···························王志新等(15-19)

3 种不同粒形大米适碾范围内加工品质分析 ·····安红周等(15-28)

面向果蔬供应链深度溯源的图区块链模型研究·········································刘孝保等(17-1)

基于不同用途大豆的特征品质指标筛选及优势产区品种确定·······································丁 俭等(17-11)

不同品种柑橘皮渣膳食纤维构效关系比较····陈贵婷等(17-20)

山苍子精油对白假丝酵母菌细胞膜屏障影响的机理·······························孙 月等(17-29)

金属抗菌肽SIF4对大肠杆菌呼吸代谢与能量代谢的抑制机理···································李玉珍等(17-36)

日粮添加丁酸梭菌对小尾寒羊脂肪酸代谢和肉品质的影响·····································王威皓等(19-1)

宰后成熟过程中脂多糖诱导剂对滩羊肌细胞线粒体凋亡信号通路的影响···············李 荣等(19-10)

二氢槲皮素对大肠杆菌的抑菌作用机理········蔡 瑾等(19-18)

基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究·······························陆逸峰等(21-44)

宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析·······································李 荣等(21-54)

金属抗菌肽SIF4基于胞内生物大分子靶点的大肠杆菌非膜损伤抑菌机理·······················李玉珍等(21-62)

天府花生叶多糖AHL-P结构解析及体外抗肿瘤和免疫活性·······························卢睿加等(23-45)

酶解法制备臭黄荆叶果胶的结构、理化性质、抗氧化和抗菌活性···················刘 莎等(23-55)

湖羊及其与南丘羊杂交后代屠宰性能和肉质特性···········································孔令莹等(23-64)

食品化学

油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响···········································杨韵仪等(2-1)

冻融循环次数对超声改性玉米淀粉凝胶特性和结构的影响···········································韩 蕊等(2-9)

不同面筋蛋白组分对小麦淀粉消化特性的影响机理·····································邝吉卫等(2-18)

脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响·························栗俊广等(2-26)

传统熏烤木材中木质素结构表征及其热解特性······林 菊等(2-32)

冻结过程中面筋蛋白分子结构与水分分布的原位表征与分析·································张 华等(2-39)

冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制·····························李 婷等(2-45)

茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较·····························王 睿等(2-54)

外源蛋白对白鲢鱼糜肌原纤维蛋白结构及其结合特征腥味物质能力的影响·····················严 浩等(2-64)

糯玉米淀粉对水饺皮品质的影响······················王 媛等(2-71)银耳多糖抑制鲜湿面水分迁移及改善黏连的作用·············································刘炳莉等(2-79)

海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响·····························吴九夷等(2-87)

脱酰胺马铃薯蛋白乳液的制备及其微流变特性·····································刘兴丽等(2-94)

疏水淀粉皮克林乳液凝胶的稳定机理及影响因素···········································郭 璐等(2-101)

丁香酚对静电纺丝抑菌吸水衬垫结构和功能性质的影响·······························于 栋等(2-109)

Edam牦牛干酪成熟过程中品质变化及蛋白质降解·······································王 泽等(2-116)

pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性···········································康梦雪等(4-1)

活性氧激活缺氧诱导因子-1α加速宰后成熟初期牛肉能量代谢···································郭雨轩等(4-9)

糖基化联合磷酸化降低鲢鱼小清蛋白致敏性的机制·········································陈文美等(4-17)

小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响·························冯佳奇等(4-24)

等离子体协同白藜芦醇改性香蕉淀粉及其性质·················································孙 颖等(4-32)

牡丹花蕊蛋白对面团和面筋蛋白特性的影响·····罗 磊等(4-42)

凉粉草多糖对鱼肌球蛋白理化性质和结构特征的影响·································周昕仪等(4-48)

碱性pH值提取对大豆油脂体稳定性及消化特性的影响·····························宋晗钰等(4-57)

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用·······················杨 杨等(4-64)

基于组织蛋白酶催化的不冻液冻结中华管鞭虾中肌原纤维蛋白氧化分析·················许 丹等(4-71)

再制干酪乳化过程中理化、功能特性及微观结构的变化·············································李红娟等(4-78)

脱乙酰基魔芋葡甘聚糖理化性质及其对凉皮质构和体外消化的影响·····················葛珍珍等(4-85)

大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化·····································闫馨月等(4-91)

部分酸水解对桃胶多糖结构和乳化功能的影响·············································张宏媛等(4-99)

滁菊粉对面团特性和面包风味及其抗氧化活性的影响·······································鲍雨婷等(4-107)

糜子直链淀粉、蛋白质含量对其外观品质及食味品质的影响·······················李冬梅等(4-115)

基于改善脱水白萝卜复水特性的黑木耳多糖组分筛选及结构鉴定···························苏 鑫等(4-122)

米糠多糖-乳清分离蛋白美拉德反应及其产物表征 ········································吴 爽等(4-131)

薏米淀粉纳米颗粒的制备及理化特性············曾木花等(4-139)

过氧化氢和活性炭脱色对百蕊草多糖结构及应用特性影响的比较分析 ······························邵丽君等(4-146)

从水分迁移角度阐释压延间距对小麦鲜面品质的影响···································刘 玲等(4-152)

橙皮苷、柚皮苷与酪蛋白相互作用机制比较分析·······································刘雪梅等(4-162)

小麦淀粉对粗壮女贞苦丁茶提取物的负载、活性保护及缓释作用···························陈 南等(6-1)

羟自由基氧化对鲢鱼肌原纤维蛋白凝胶特性的影响·······································张海萍等(6-9)

蓝靛果硒多糖的理化性质、结构表征及红细胞氧化损伤保护活性·····························徐雅琴等(6-17)

基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理·················陈 旭等(6-25)

4 种杂豆淀粉结构特征和理化特性比较···········卢 楹等(6-34)

胃肠道环境对蚕蛹蛋白稳定Pickering高内相乳液及其负载虾青素的影响·············王小艺等(6-41)

酰基稳态化花色苷的制备及其热降解特性和抗氧化活性·····························滕 慧等(6-49)

不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响·····················缪雨雁等(6-57)

厌氧处理对黄茶生物活性的影响及γ-氨基丁酸富集的代谢组学分析 ··················章垚琪等(6-65)

动态高压微射流环境中豌豆白蛋白-绿原酸复合物的相互作用·····························嵇 威等(6-74)

不同种类淀粉对罗非鱼鱼糜凝胶品质的影响 ·····刘 璐等(6-82)

亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响·····························王宏伟等(6-90)

黑色素-纳米硒的制备及其性质 ························高 莉等(6-97)

牛骨肽钙螯合物制备、表征及其促MC3T3-E1细胞成骨活性 ····························齐立伟等(6-107)

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响 ············张淑仪等(6-116)

基于配位作用的铁-大豆蛋白纳米复合物制备及性质···································詹宏栋等(8-1)

β-葡聚糖酶降解魔芋葡甘聚糖产物的制备及结构表征···································阙 凤等(8-9)

膳食纤维对低盐鸡胸肉糜凝胶特性的影响······王 昱等(8-16)

糖基化β-伴大豆球蛋白负载提高姜黄素抗氧化及缓释特性·····························王梓郡等(8-23)

香蕉花提取物对牦牛肉自然发酵香肠理化品质及挥发性风味物质的影响 ···············赵佳莹等(8-30)

鹰嘴豆多糖分离纯化和结构表征······················赵佳莹等(8-40)

丙二醛氧化对牦牛肉肌原纤维蛋白结构及功能特性的影响·························陈腊梅等(8-46)

基于蛋白质结构和理化性质的鱼糜蛋白-油脂相互作用 ·······························周佳滢等(8-55)

5 种功能性甜味剂对莲蓉馅料品质的影响·······吴锦源等(8-62)

亚麻籽粕蛋白酶解物对面团的低温保护作用·················································张艳艳等(8-71)

一种新型板栗黄酒多糖的提取分离及其体外免疫活性·································胡美怡等(8-78)

瓜尔豆胶对发酵小麦淀粉结构和理化性质的影响·············································丁欣欣等(8-86)

脱蛋白或脱脂对薏苡淀粉糊化和体外消化特性的影响·····································张立然等(8-93)

白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠···································闫 瑞等(8-101)

Mg2＋对羊肉肌原纤维蛋白结构和凝胶特性的影响···········································李思蕾等(8-109)

羧甲基纤维素钠对挤压豌豆蛋白素肉品质的影响···········································肖志刚等(8-118)

不同酸水解条件下葡聚糖生成糠醛类化合物的规律性·····································王紫萱等(10-1)

负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白纳米颗粒制备与稳定性分析·················尹琬婷等(10-8)

乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性·······························段子强等(10-15)

油脂添加对冻融鱼糜凝胶结构和大变形行为的影响·······································高华倩等(10-22)

多糖亲水胶体对油炸外裹糊鱼块外壳特性与油脂渗透的影响·······························翟嘉豪等(10-30)

低盐环境下蛋白质氧化对牦牛肌肉结构及持水性的影响···································胡 婷等(10-38)

莲子分离蛋白乳液荷载β-胡萝卜素的稳定性与消化性···········································孙 乾等(10-46)

不同菌种发酵木薯粉品质和糊化特性比较分析···············································谭婉碧等(10-56)

亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响·······························唐月利等(10-64)

植物乳杆菌胞外多糖协同鱼明胶改善低脂酸奶品质特性·······························王雪杭等(10-73)

乳铁蛋白、EGCG和低甲酯果胶三元凝聚体稳定的高内相Pickering乳液构建 ···············徐班萌等(10-82)

香蕉花提取物对牦牛肉自然发酵香肠蛋白质氧化的影响·······································赵佳莹等(10-90)

冷冻魔芋-玉米醇溶蛋白复合凝胶对猪肉糜品质的影响·································来 睿等(10-100)

棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析·························罗 鑫等(12-1)

大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析·······························刘 璐等(12-10)

谷朊粉与乙基纤维素对冻干苹果粉吸湿性的影响···········································魏玉杰等(12-18)

κ-卡拉胶对蜂蜡基乳液凝胶微观结构和性质的影响·······································孙雅晖等(12-25)

铁蛋白-白藜芦醇包埋物的制备、表征及其抗氧化性分析·······························王胜男等(12-34)

白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响 王悦松等(12-42)

静电溶吹制备明胶/玉米醇溶蛋白/百里香酚纳米纤维及其表征···································刘松奇等(12-50)

不同淀粉基气凝胶的制备及其结构表征········吴泽楠等(12-60)

重金属铅对大麦苗粉蛋白质二级结构及氨基酸的影响···············································崔 航等(12-67)

表没食子儿茶素没食子酸酯-香蕉脱支淀粉纳米颗粒的绿色制备及其性质···················段智颖等(12-74)

药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析···········徐韶棠等(12-84)

基于铜藻岩藻聚糖硫酸酯的负载岩藻黄质纳米粒子制备与分析···································刘 雪等(12-95)

包埋花色苷的海藻酸钙-乳清分离蛋白复配凝胶的制备与表征·································宋江流等(14-1)

酪蛋白胶束与多元活性分子的相互作用及其复合物特性·····································郑 杰等(14-8)

Effect of Soy Lecithin,Glucose Oxidase,and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp ··············CAO Yanfei et al.(14-20)

不同葡萄糖当量值预消化大米膨化粉的理化性质和结构特性···································阮蕴莹等(14-29)

牛蒡果胶多糖/玉米醇溶蛋白复合颗粒稳定的Pickering乳液构建及对姜黄素的递送功效 ·····吴 彤等(14-37)

热处理香榧种子油中美拉德产物的生成及其对两种总酚测定方法的影响·······················许晓君等(14-47)

乳铁蛋白、表没食子儿茶素没食子酸酯、高甲酯果胶和β-环糊精四元复合物基高内相Pickering乳液的构建及表征 ·······谢丽清等(14-54)

螺旋藻粉对面团流变性质及面筋结构的影响 ······李 平等(14-63)

不同种类二氧化硅的表征及其在浓香菜籽油低温吸附精炼中的应用·································王未君等(16-1)

非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析·························陈 旭等(16-8)

美拉德反应对四角蛤蜊原肌球蛋白免疫结合活性的影响···········································亢 帅等(16-16)

再制干酪拉伸性的调控机制····························沈建洋等(16-25)

膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响·······························冯佳奇等(16-34)

姜黄素纳米粒构建及体外细胞摄取················杨 丹等(16-42)

酸诱导酪蛋白胶束-海藻酸钠乳液凝胶性质及其对原花青素的负载性能···············乔蕾蕾等(16-50)

木薯淀粉硬脂酸复合纳米颗粒的表征及其Pickering乳液稳定性分析 ···························姚先超等(16-61)

3 种亲水胶对磷酸化鱼糜/蟹肉混合凝胶品质的影响···································朱亚军等(16-71)

基于明胶/六偏磷酸钠/谷氨酰胺转氨酶复合水凝胶包埋体系的构建及作用机理···············刘治芹等(16-81)

盐碱面条品质形成及差异机制的对比分析 ······贾若兵等(16-91)

酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响···················余晶晶等(16-98)

亚临界水制备芝麻ACE抑制肽的分离纯化、构效、分子对接 ··········································孙 强等(16-106)

丙二醛氧化对牦牛肉肌浆蛋白理化特性及色泽稳定性的影响·····································陈腊梅等(16-113)

豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝纳米纤维材料的制备及抑菌性·················贾惜文等(16-121)

乳化剂和共乳化剂组成对亚麻籽油纳米乳液氧化稳定性的影响·····················田奕彤等(16-127)

葡萄糖糖基化米糠蛋白-壳聚糖复合膜的制备及表征·································孟才云等(16-135)

基于自由体积理论分析面团膜中的水分扩散特性 ·············································赵学伟等(16-143)

酸性偏移结合热诱导对大豆分离蛋白微凝胶结构及其特性的影响·····················杨 平等(16-152)

燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响·················································赵 谋等(16-159)

适度氧化的肌原纤维蛋白与醛类化合物相互作用及机制·············································代欣欣等(18-1)

淀粉/石榴皮多酚自组装体形成及消化性分析·····················································郭晋彪等(18-9)

疏水壳聚糖气凝胶的制备和负载姜黄素及缓释性能·······································许丁予等(18-18)

提取pH值对猪皮明胶凝胶性能和特征性多肽鉴定的影响·······························沙小梅等(18-26)

白藜芦醇对花生油热致异构反式脂肪酸的抑制作用·······································李 甜等(18-34)

玉米醇溶蛋白负载植物甾醇纳米颗粒的制备及性能·······························杨婷婷等(18-40)

沙棘籽粕蛋白肽的稳定性及分离纯化············相 欢等(18-49)

韧化处理对马铃薯淀粉结构特性、理化特性及其凝胶3D打印性能的影响 ································马 姝等(20-1)

直链淀粉聚合度对无籽面包果淀粉三元复合物体外一阶消化动力学的影响·············李 博等(20-8)

pH值偏移对麦谷蛋白结构的修饰及溶解性的提升···············································荣玉娟等(20-20)

槲皮素-3-O-葡萄糖苷抑制α-乳白蛋白非酶糖基化机制分析···································张 露等(20-28)

不同处理方式对壳聚糖-阿拉伯胶复合颗粒稳定的高内相乳液结构和性能的影响···················徐天琳等(20-35)

变性淀粉协同非肌肉蛋白对鱿鱼鱼糜制品凝胶特性及其蛋白构象的影响···················张晓慧等(20-43)

乳清蛋白-低聚木糖复合脂肪替代品的制备及其于再制干酪中的应用···················李倩文等(20-53)

OSA淀粉调节玉米醇溶蛋白颗粒的界面性质及其Pickering乳液稳定性分析 ···········雷丹丹等(20-62)

二醛木糖的合成及其交联性质分析················荆树桐等(20-71)

分子蒸馏技术分步法制备酶促酯交换反应的高含量ω-3 PUFA鱼油甘油酯 ·····················沈琳洁等(20-79)

醋酸预处理对马铃薯炸片含油率的影响········石冰艳等(20-87)

紫苏多糖硒酸改性及理化结构特性分析········赵亚娜等(20-94)

不同亲水基团的亲油性乳化剂对混合油脂结晶及淡奶油稳定性的影响·························黎永豪等(22-1)

蓝莓果渣多酚-纳米硒的制备、表征及抑菌活性·············································徐雅琴等(22-9)

中压制备色谱法分离黑果枸杞中2 个矮牵牛素花色苷及其对胰脂肪酶的抑制活性···········米 佳等(22-16)

L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响···········王 昱等(22-24)

没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用及机理···········································沈荷玉等(22-31)

富硒蛹虫草多糖的结构表征及体外免疫调节活性···············································姚艳婷等(22-39)

壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响···········································望运滔等(22-49)

温度对广式高盐稀态酱油原油品质的影响 ······于茜雅等(22-55)

牛羊乳比例对Malatya干酪成熟品质及抗氧化特性的影响·······································贾丽丽等(22-64)

戊糖乳杆菌发酵对花生不同蛋白组分结构的影响···········································李玉蝶等(22-74)

食用菌发酵对人参不溶性膳食纤维结构及功能特性的影响·······························赵宇楠等(22-80)

可再分散甲壳素纳米纤维的制备及其在稳定Pickering乳液中的应用 ·····················董同珺等(24-1)

氯化钙对宰后成熟期间滩羊肉能量水平及品质的影响·········································陈雪妍等(24-9)

光甘草定/羟丙基-β-环糊精包合物的释放特性、黏液渗透性及细胞摄取···········李德锋等(24-16)

热杀菌期间胰蛋白酶改性对蛋清液耐热性和结构特性的影响···························祁腾达等(24-26)

负载鳙鱼肽的壳聚糖/三聚磷酸钠和壳聚糖/亚麻籽胶复合纳米颗粒的稳定性和生物相容性评价···········································郑昌亮等(24-34)

Protamex酶水解对玉米谷蛋白泡沫性质及结构特性的影响·······························范广琦等(24-41)

花色苷-硫酸软骨素共色物复合普鲁兰多糖稳态体系构建与评价···························鲍义文等(24-50)

红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备···················贺隆基等(24-58)

乳清蛋白变性和清酪蛋白比对再制稀奶油稳定性和搅打特性的影响···················李 月等(24-68)

亚临界水法制备姜黄素纳米粒及其透膜性能分析···············································赵文英等(24-75)

茶多酚-淀粉纳米颗粒稳定Pickering乳液的特性 ·······································王 然(24-81)

温和热辅助pH值碱性偏移处理对猪肝蛋白结构和功能特性的影响·······················唐永欣等(24-88)

食品工程

超声波辅助解冻对南极磷虾品质及其后续冷藏特性的影响·····································钱韻芳等(1-63)

真空辅助加压腌制对草鱼块品质的影响·····················································夏雨婷等(1-70)

不同温度对超高压处理鲜榨生菜汁贮藏稳定性的影响·········································李芝萱等(1-78)

不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响·································陈 璁等(1-88)

超声预处理对海参性腺蛋白酶解物结构特性的影响·············································李海静等(3-98)

不同杀青方式对柑橘花茶品质的影响············杨 慧等(3-105)

固态渗透预处理对冻干芒果加工过程减排、资源消耗及产品品质的影响·······················张凤娟等(3-112)

高压均质处理对豌豆淀粉流变特性及多尺度结构的影响·····························胡 荣等(5-53)

电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响·····································张远红等(5-62)

不同预处理方式对热风干燥黄花菜褐变及干燥特性的影响 ··································楚倩倩等(7-81)

超高压和热处理对低糖柑橘酱品质及流变特性的影响·································吴思宇等(7-89)

辐照处理对冷鲜乳鸽品质的影响······················刘巧瑜等(7-96)

不同干燥温度对金针菇菇根挥发性特征和口感特性的影响·······························刘 芹等(7-104)

球磨、超声和盐酸处理对几丁质的微观结构和酶促脱乙酰效率的影响···················肖 宇等(7-114)

不同方法降解对鳞杯伞子实体多糖理化性质与活性的影响·······························郭 蓉等(7-123)

等离子体活化水对腐败希瓦氏菌杀菌效果及机理·············································刘 骁等(9-25)

大豆分离蛋白超声乳化作用机理······················齐 冬等(9-32)

球磨改性对小米全粉理化特性及其面条品质特性的影响·············································孙晓晓等(9-39)

微波预处理对芝麻油风味、营养和安全品质的影响·············································赵宇航等(9-47)

低钠条件下超声处理对鸡肉肌原纤维蛋白乳液稳定性的影响·································李 可等(9-58)

超声协助面团加工对鲜湿面品质的改善作用·····刘鹏飞等(9-66)

交变电场辅助冻结对牛肉解冻成熟过程中能量代谢的影响·······························武广玉等(11-32)

冷冻球磨处理对糯米淀粉结构、特性及消化性的影响···································郝宗围等(11-39)

超声波辅助木犀草素处理对β-乳球蛋白结构及致敏性的影响···································王梯梯等(11-48)

等离子体喷雾反应器灭活苹果汁中耐高渗酵母的效果·······································张绍君等(11-57)

制备工艺对油莎豆油理化性质、营养成分和氧化稳定性的影响···························王亚杰等(11-64)

直接挤压改性对重组米结构及营养特性的影响···········································张 克等(11-72)

不同制备工艺对抗性糊精构效的影响 ·············李泽润等(11-79)

低压静电场结合高湿解冻对羊肉保水性的影响·······································杨 川等(11-86)

脉冲电场处理对猪肉中N-羟乙酰神经氨酸含量及猪肉食用品质的影响·······················刘楚鑫等(13-16)

不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响···················李 可等(13-23)

脱水预处理对冷冻紫薯花色苷损失的影响····周新群等(13-32)

南美白对虾热风干制过程蛋白质与品质变化关系分析·······································徐文雅等(15-40)

油炸工艺对薯条中丙烯酰胺和5-羟甲基糠醛形成的影响 ···························黄优生等(15-49)

物料-干燥箱一体化的香菇热风干燥模拟方法及应用···································胡如响等(15-57)

预干燥过程水分分布对热风-真空冷冻干燥桃脆片微观结构与质构的影响···················于宛加等(15-69)

不同压力下蒸煮处理对鹰嘴豆淀粉结构及理化特性的影响·······························雷宁宇等(15-80)

辉光放电冷等离子体处理对小麦加工品质的改善作用···································刘 婷等(15-87)

3D打印加工荷载绿原酸水凝胶体系的适印性和适用性···········································南希骏等(15-95)

挤出参数控制对大豆蛋白微观构象的影响 ····张浩嘉等(15-103)

冻结方式对中华鲟脂质氧化和肌纤维微观结构的影响·····························廖锦晗等(15-113)

基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性·······························杨 苗等(17-43)

加热预处理对罗非鱼肉冷冻干燥的影响········韦丽娜等(17-51)

高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用·······吴 寒等(17-60)

超声功率对牛肉干品质及牛肉肌原纤维蛋白结构的影响···········································董智铭等(19-27)

挤压处理对淀粉-米谷蛋白复合体系回生特性及流变特性的影响·······················王丽爽等(19-35)

超高压及植物油添加量对兔肌球蛋白热凝胶特性的影响·······························崔旭海等(19-43)

高静水压处理对玉米淀粉/阿魏酸复合体系理化及结构特性的影响·······························郑启航等(19-51)

多频脉冲超声对以赤藓糖醇为共溶质的桃浆-卡拉胶共混凝胶体系性质的影响 ·····吕明月等(19-58)

超声功率对小麦醇溶蛋白-膳食多酚共价复合物结构及功能性质的影响···················曹佳兴等(19-65)

不同干燥方法对南美白对虾理化特性和微观结构的影响···········································林雅文等(19-74)

超声波辅助H2O2-VC降解人参多糖对其结构特征与生物活性的影响·······························王 尧等(19-82)

超声辅助处理对发酵鲐鱼酶解液风味品质的影响···········································郭正畅等(19-91)

超声波清洗处理对猪肉品质的影响················徐 静等(19-99)

超声耦合大孔树脂固定床吸附与解吸附黑果腺肋花楸花色苷的传质特性···············戴妍贤等(21-69)

超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响·······························马 婕等(21-81)

超声处理结合pH值调控对白果分离蛋白/乳清分离蛋白复合凝胶特性的影响···········尤洁瑜等(21-90)

干燥方式对三七叶主要活性成分、体外抗氧化、α-葡萄糖苷酶抑制活性、挥发性成分和代谢物的影响·······················李云嵌等(21-98)

热加工方式对猪肉品质及氧化特性的影响 ····袁 静等(21-114)

变温烤制对新疆馕坑烤肉色泽、嫩度、杂环胺及多环芳烃含量的影响·················魏 健等(21-121)

介质阻挡放电低温等离子体处理对宰后羊肉嫩度的影响···································杜曼婷等(23-71)

不同温度条件的超声波处理对玉米淀粉脂质复合能力的影响及其机理···················郁映涛等(23-77)

腌制方式对腌制过程中山黑猪肉肌原纤维蛋白特性及其叉烧肉食用品质的影响·······周亚军等(23-86)

生物工程

4 种多糖益生元对鼠李糖乳杆菌微胶囊稳定性的影响···································刘炯娜等(2-125)

结合分子对接技术研究牦牛乳干酪苦味肽RK7和KQ7的α-淀粉酶抑制活性 ················李梦瑶等(2-132)

乳清分离蛋白纤维和典型抗氧化剂对罗伊氏乳杆菌TMW 1.656在常温贮藏胁迫下存活的影响 ····郭前婉等(2-139)

副溶血性弧菌生物被膜动态形成机制的转录组分析·······································李安琪等(2-146)

酒酒球菌和酿酒酵母共接种发酵动力学模型建立···································毛亚玲等(2-156)

贵州传统小曲酵母菌分子指纹图谱分析········王春晓等(2-165)

1 株耐热蜡样芽孢杆菌的鉴定及其缓解炎症性肠病的功效评价·······················许一凡等(2-173)

胰凝乳蛋白酶SplB在枯草芽孢杆菌中的重组表达及应用···········································潘丽洁等(2-181)

乳酸菌发酵剂对杂粮面团及馒头品质的影响 ···谢水琪等(2-189)

后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮生成动力学及理化性质的影响···········李爱君等(2-195)

乳清酒发酵过程中细菌群落演替与风味物质变化的相关性分析·······················王 慧等(2-204)

酵母甘露糖蛋白体外发酵及其代谢产物的抗炎活性···································李 祥等(2-212)

浓香型大曲微生物菌群演替与吡嗪类物质合成的关系·······························陈莹琪等(2-222)

茶菌人工复合菌剂构建和发酵性能分析········宋肖肖等(2-231)

酱香型白酒4轮次堆积发酵理化因子、风味物质与微生物群落相关性分析···········吴 成等(2-240)

基于体外发酵模型分析植物多糖对T2DM患者肠道菌群及代谢的影响············贾丽娜等(2-248)

中国主要牧区特色干制发酵乳制品细菌多样性和游离氨基酸及脂肪酸特征性分析···············刘振东等(2-262)

发酵方式对玉米粉品质和风味特性的影响····韩翠萍等(4-171)

贝莱斯芽孢杆菌1-3产表面活性素的纯化、鉴定及表征·······································张 军等(4-177)

剁椒姜丝后熟阶段微生物与挥发性风味物质的相关性···························田叶新等(4-185)

面筋蛋白咸味肽的分离纯化及结构鉴定········温青玉等(4-194)

常压室温等离子体诱变与微生物微液滴培养选育谷胱甘肽高产菌株·······················凌思雨等(4-200)

鹰嘴豆抗氧化肽的分离纯化、鉴定及其抗氧化活性···················································梁雪荣等(4-209)

钙结合卵黄高磷蛋白磷酸肽的制备及其肽钙螯合物的结构表征·······························宋 丽等(6-125)

不同酿造阶段添加富含谷胱甘肽酵母衍生物对梨酒品质的影响·····················陈晓姣等(6-134)

氨基酸组成对胶原与整合素α2β1结合能力的影响 ··································寇慧芝等(6-143)

基于高通量测序分析冷冻熟制小龙虾加工过程中微生物的消长规律···················张锦雯等(6-151)

源于皱纹盘鲍裙边胶原蛋白ACE抑制肽的制备·······································刘维维等(6-158)

1 株产VB12球形赖氨酸芽孢杆菌C5.1的分离、全基因组测序及分析·······················赵 磊等(6-165)

盐地碱蓬发酵动力学模型构建及抗氧化功能评价···········································徐 晶等(6-172)

剁椒山笋后熟过程中微生物与挥发性风味物质的相关性分析·······························陈添艳等(6-180)

植物乳杆菌-酿酒酵母混合预发酵对鲜湿面理化性质、贮藏特性及风味品质的影响 ·····任元元等(6-190)

红米稻过氧化物还原酶OsPrx3增强秀丽隐杆线虫抗氧化功能···························汪海洋等(6-197)

发酵对西兰花硫代葡萄糖苷缓解秀丽隐杆线虫氧化损伤的影响···················王 玄等(6-205)

产黑芥子酶鞘氨醇杆菌属菌株RJ35的筛选、鉴定及酶学性质·······························朱容均等(6-214)

基于药效团模型筛选鳕鱼源可溶性环氧化物水解酶抑制肽及其作用机制···············刘 攀等(6-220)

线粒体膜通透性转化孔促进剂苍术苷对宰后牛肉线粒体损伤及嫩度的影响···········刘春梅等(8-124)

芹菜素-8-C-葡萄糖苷对淀粉消化酶抑制作用机制···································曹舒云等(8-131)

不同养殖模式大黄鱼非标记定量差异蛋白组学分析·······································翁丽萍等(8-137)

不同香辛料对低盐虾酱中微生物群落和理化性质的影响·······························班雨函等(8-143)

蛹虫草产β-葡萄糖苷酶与α-L-阿拉伯呋喃糖苷酶活性分析及转化人参皂苷Rg1与Rc应用 ····李 飞等(8-152)

鼠李糖乳杆菌LGG芳香酯酶的酶学表征与结构分析···································李新锋等(8-162)

产脂肪酶菌株的筛选、酶学特性及其接种对酸肉风味物质的影响·····················蒋翠翠等(10-106)

发酵香肠中产志贺毒素大肠杆菌存活和毒力基因表达变化·····································张 晨等(10-114)

开菲尔粒中白地霉的分离鉴定及挥发性成分分析·········································李智昊等(10-123)

外源接菌对发酵辣椒微生物群落和挥发性风味化合物的影响·························唐 鑫等(10-132)

生鲜畜禽肉来源单核细胞性李斯特菌的基因组特征及其菌膜形成能力分析·········王 静等(10-142)

SpCas9蛋白的高效可溶表达及应用··············廖 清等(10-150)

酪丁酸梭菌共培养对速生梭菌己酸代谢的影响及机理探讨·····························陈茂彬等(10-158)

非酿酒酵母Nakazawaea ishiwadaeGDMCC 60786产乙酸乙酯的诱变菌株筛选及其安全性评价·················马文瑞等(10-165)

可溶态和膜结合态双孢蘑菇多酚氧化酶的分离纯化及酶特性分析·····························何兴兴等(10-173)

高温木聚糖酶Pthxyn酶学性质及其在啤酒酿造中的应用·································李青飞等(10-181)

不同有益微生物协同发酵对普洱茶芳香物质的影响·········································颜学行等(10-188)

抗龋齿口腔益生乳酸菌的筛选······················宁亚维等(10-195)

不同分子质量糖基化核桃肽的制备及功能特性分析·································田 洋等(10-205)

拟康宁木霉聚半乳糖醛酸酶的酶学特征及潜在应用·········································杨成玮等(10-215)

重组降血压肽ACEIP的表达及活性鉴定 ······狄娜娜等(10-224)

基于分子对接和表面等离子共振技术分析虾青素与跨膜转运蛋白CD36的结合作用 ·····张俊林等(12-102)

香茅醛对指状青霉孢子麦角固醇合成的影响····陶能国等(12-108)

枸杞果实生长发育过程中寡糖代谢的蛋白组学分析·············································高鹏燕等(12-115)

鸭梨DHN3基因鉴定及在果心褐变中的表达分析·····································寇晓敏等(12-124)

真菌发酵对马尾藻可溶性膳食纤维结构、功能特性和抗氧化活性的影响·················蔡泓滢等(12-132)

苦荞酸面团外源乳酸菌发酵特性及其冷冻面团面包品质变化·····························周小理等(12-141)

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植物乳杆菌漆酶的酶学性质及其对生物胺的降解作用·································曹玉莹等(12-157)

发酵豆制品理化性质与微生物群落对生物胺形成的影响···································罗 璇等(14-72)

1 株伏马毒素B1降解真菌的筛选及降解特性分析···············································白青云等(14-79)

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基于对硝基苯酚荧光内滤效应的脂肪酶活性测定·········································徐 阳等(14-100)

冠突散囊菌LJSC.2001对不同黑毛茶发花品质的影响·····························罗 密等(14-106)

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Neurospora crassaLY03菌株在客家“红菌豆渣”营养物质转化中转录组及转化产物分析 ·····林标声等(14-197)

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高产聚苹果酸黑色素短梗霉CGMCC18996全基因组组装注释及关键蛋白分析·········王舸楠等(16-213)

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肉源性葡萄球菌的安全与发酵特性··············刘思露等(18-102)

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本土季也蒙毕赤酵母在干红葡萄酒中试生产中的应用潜力·····························藏 伟等(18-117)

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基于宏基因组技术分析自然发酵羊肉香肠中微生物多样性及生物胺的代谢·················吴双慧等(18-133)

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基于Illumina MiSeq测序技术探究冷藏菊黄东方鲀菌群演替规律·················曾 鹭等(18-149)

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锡林郭勒鲜牛乳中乳酸菌分离鉴定及微生物多样性分析·····································孙 洁等(18-175)

硫乙醇酸盐优化培养基对嗜黏蛋白阿克曼菌生长及代谢产物的影响·············武晓玲等(18-183)

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基于UPLC-MS非靶向代谢组学分析乳杆菌发酵方竹笋超细全浆的代谢差异·············王 磊等(18-200)

1 株新的变形杆菌噬菌体的分离、鉴定与生物学特性分析·····························苏雅航等(18-214)

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大竹米酒滋味品质与细菌类群的关联性分析·················································向凡舒等(18-231)

植物乳杆菌素LPL-1的异源表达及理化性质分析·············································王 玉等(20-100)

肉源大肠杆菌与假单胞菌混合生物被膜形成分析·············································季君珂等(20-107)

1 株牦牛乳源产细菌素融合魏斯氏菌ZW21全基因组测序及序列分析 ··············郑 雪等(20-119)

核桃主要致敏蛋白Jug r 1的分离纯化、鉴定与分析·················································沈明娟等(20-127)

生物动力种植模式对‘赤霞珠’葡萄酒酵母菌群和香气成分的影响·····················陈学莲等(20-136)

基于二代测序技术的玉米内标准基因扩增子的筛选与评估·································陈利红等(20-146)

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不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析·········肖 琴等(20-165)

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陈皮多糖片段的体外益生活性分析··············田长城等(20-183)

不同分子质量透明质酸对酸乳品质的影响 ····周海栋等(20-189)

4 种真菌发酵对三七叶化学成分及药理活性的影响·········································杨金梅等(20-198)

Bifidobacterium pseudolongumJNFEN6低聚木糖利用效率评价及转录组学分析···········章洁瑜等(22-89)

岩藻糖基化胞外多糖降解产物对婴儿肠道菌群的影响·······························任昕淼等(22-98)

柑橘酸腐病菌PacC的生物信息学分析及其响应pH值的表达模式 ························郑 杰等(22-108)

雨生红球藻新型抗氧化肽的制备纯化、鉴定筛选及其对秀丽线虫抗氧化能力的影响·········何宛诗等(22-116)

芝麻蛋白Ses i 3的重组表达及致敏性鉴定 ···姜松松等(22-126)

糯米面团中金黄色葡萄球菌生长预测模型的构建·········································冻梓杰等(22-133)

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1 株新型降解玉米赤霉烯酮的沙福芽孢杆菌及其关键酶分析·························赵程程等(22-165)

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补料策略优化促进乳酸乳球菌HB03发酵合成Nisin ··································熊华仪等(22-218)

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牛乳外泌体中miRNA的测序与分析 ·············商静雯等(24-105)

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复合发酵剂对发酵鱼肉香肠品质、风味及其多肽抗氧化活性的影响·····························冯美琴等(24-138)

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Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process·······························MA Lixue et al.(24-188)

基于双菌耦合发酵策略的烟酰胺单核苷酸合成·············································孙 婷等(24-201)

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营养卫生

挤压膨化处理对藜麦营养成分及体外酵解特性的影响·····································方 芳等(1-98)

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人参果汁浓缩液对免疫低下小鼠免疫功能的影响···········································杨正丽等(1-175)

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5 种食用菌水提物生物活性的比较·················韩明月等(3-146)

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硒酸化乳清分离蛋白抗前列腺癌细胞活性······殷春雁等(5-75)

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山楂原花青素下调Traf6/NF-κB信号通路诱导肝癌细胞凋亡·································宓 伟等(5-96)

龙眼多糖的结构表征及其激活巨噬细胞的作用···········································张 静等(5-103)

南极磷虾油对小鼠力竭运动后骨骼肌质膜修复的影响·······························杨思梦等(5-112)

嗜黏蛋白阿克曼氏菌对高尿酸血症小鼠血清尿酸及组织炎症的影响及机制···········张里华等(5-121)

黑木耳黑色素对缺铁性贫血小鼠生理指标及肠道菌群的影响·······························楚福英等(5-128)

壳寡糖对过氧化氢诱导肝细胞损伤的改善作用及机制·······························刘 朋等(5-136)

黑米花色苷矢车菊素-3-O-β-葡萄糖苷对脂多糖诱导的人THP-1单核细胞炎症损伤的保护作用···························牙甫礼等(5-143)

Lactococcus lactissubsp.lactisHFY14对狼疮性肾炎小鼠肾功能的改善作用 ··········赵 欣等(5-153)

大蒜胞外囊泡活性成分解析及其缓解小鼠结肠炎作用···································廖柳月等(7-132)

植物乳杆菌AR495通过降低关节组织炎症水平改善大鼠骨关节炎·······························肖 佳等(7-142)

膳食丙烯酰胺暴露对2型糖尿病大鼠血糖代谢及脏器功能的影响·······························谢依婷等(7-151)

葡萄蒸馏酒对高尿酸血症模型小鼠肠道菌群的调节作用···········································付喜华等(7-161)

市售低值贝类加工食品中原肌球蛋白致敏性评估及其消减技术···················陈雅纯等(7-169)

白芷多糖对2型糖尿病大鼠的降糖保肝作用·····王 晴等(7-176)

原儿茶酸通过Toll样受体4/核因子κB途径减轻高脂饮食诱导的肝脏炎症·····················焦小文等(9-72)

金雀异黄素通过AMPK/SIRT1/PGC-1α信号通路缓解免疫抑制大鼠的疲劳作用·············董佳萍等(9-82)

莲原花青素对链脲佐菌素诱导的糖尿病模型Wistar大鼠的降血糖作用 ······················张洛铖等(9-88)

粗粮速食米替代高脂饮食对2型糖尿病小鼠糖脂代谢的影响·························张 弛等(9-96)

覆盆子单宁富集组分消化稳定性及对肠道菌群的调节作用·······························贾晓燕等(9-104)

基于不同方法评价坚果与果干复配物的抗氧化能力···················································菅芳芳等(9-114)

植物乳杆菌P9对小鼠功能性便秘的作用及机制·······································唐 田等(9-123)

不同质构特性西蓝花对口腔加工行为和米饭餐饱腹感的影响···································娄鑫玲等(9-131)

甘露低聚糖和部分水解瓜尔胶对小鼠慢性酒精性肝损伤的保护作用···························张荣彬等(11-95)

茶籽皂苷联合有氧运动改善高脂饮食诱导的肥胖小鼠脂代谢及氧化应激水平·············曹文瀞等(11-106)

一种榆黄蘑菌丝体多糖的结构表征及其降血糖作用·················································毛美林等(11-115)

肠道菌群参与黑木耳黑色素改善小鼠缺铁性贫血的代谢组学研究·····················王雨亭等(11-124)

基于斑马鱼模型及网络药理学研究云南金花茶多酚的抗炎作用·····················高妙姿等(11-134)

樟芝深层发酵多糖对抗生素相关性腹泻小鼠肠道菌群的调节作用···························李华祥等(13-42)

芜菁酸性多糖结构及对脂多糖诱导肺损伤小鼠的保护作用···············卡地尔亚·库尔班等(13-52)

基于微生物指标评价冷冻熟制小龙虾食用安全风险···································公方朔等(13-60)

陈年武夷岩茶对葡聚糖硫酸钠诱导小鼠结肠炎的缓解作用及肠道菌群的影响 ·········曾鸿哲等(13-67)

植物乳杆菌L15对过度运动引起大鼠骨骼肌损伤的改善作用·······························贾前生等(13-79)

石榴汁对葡聚糖硫酸钠诱导小鼠溃疡性结肠炎的作用···································吴淑娟等(13-88)

副干酪乳杆菌SR10-1发酵刺梨汁对葡聚糖硫酸钠诱导小鼠溃疡性结肠炎的缓解作用 ·····左云洋等(15-121)

基于AMPK/SREBP-1c分子通路的山楂原花青素调控脂质代谢机制 ······················宓 伟等(15-129)

基于非靶向代谢组学研究普洱熟茶对D-半乳糖致衰老小鼠的抗衰老作用···········雷舒雯等(15-137)

蓝靛果多酚对免疫抑制小鼠调节肠道微生态的作用机制·····································张龄予等(15-147)

余甘子冻干粉对急、慢性高尿酸血症小鼠的降尿酸及肝肾保护作用·················李瑞婷等(15-156)

兰州百合多糖与有氧运动对链脲佐菌素诱导的糖尿病大鼠肾组织的保护机制 ·······李守汉等(15-165)

Anti-inflammatory Mechanism ofCoregonus peledOil via the Inhibition of Nuclear Factor Kappa-B (NF-κB),Signal Transducer and Activator of Transcription 1 (STAT1),and Succinate/Hypoxia-Inducible Factor-1α (HIF-1α)Signaling Pathways ·························LIU Hongxu et al.(17-67)

薏苡仁生物肽对高糖损伤人脐静脉内皮细胞保护作用···············································尹艳燕等(17-79)

咖啡酸苯乙酯对HepG2细胞氧化应激和脂质代谢的调节作用···································刘 畅等(17-86)

刺梨多酚对NG-硝基-L-精氨酸甲酯诱导小鼠高血压的影响及机制···································徐 青等(17-94)

山楂多酚缓解苯并芘诱导的呼吸道上皮细胞炎性损伤活性·····································燕霞凤等(17-101)

黑木耳黑色素对缺铁性贫血诱导溃疡性结肠炎小鼠的保护作用·····························王雨亭等(17-110)

鳀鱼蛋白肽和大豆蛋白肽的多肽组成和小肠黏膜免疫调节活性比较·····················刘银媛等(19-107)

从人体肠道菌群及脂代谢的角度比较水苏糖与益生菌纠正肠道失衡的能力·····················汪清美等(19-118)

柚皮纤维调节高脂饮食小鼠血脂与肥胖及其与肠道菌群的关系·····················张倩倩等(19-131)

基于核磁共振氢谱代谢组学研究阿拉伯木聚糖及其复合多糖对高脂饮食诱导肥胖小鼠粪便代谢物的影响·············张 茜等(19-140)

乌鸡肽对葡聚糖硫酸钠诱导的溃疡性结肠炎小鼠的保护作用·····························邓 梅等(19-148)

紫薯花青素通过调节p53-p21Waf1/Cip1信号通路对辐射致造血干/祖细胞衰老的保护作用 ···········陈彩云等(21-131)

昆布多糖WLP5对MCF-7乳腺癌荷瘤裸鼠肿瘤的抑制作用·········································曹明原等(21-137)

富含羟基酪醇橄榄油对高血脂小鼠的影响 ····叶文斌等(21-144)

欧李果浆对失眠小鼠的改善作用及机制······傅 娆等(21-151)

高蛋白日粮对肥胖小鼠脂代谢昼夜节律的调节作用···········································江芷晴等(23-95)

不同加工方式下胡萝卜对小鼠溃疡性结肠炎的影响·································赵明姣等(23-104)

微波处理和干制时间对干鲍体外模拟消化产物抗氧化活性的影响·····························廖玉琴等(23-114)

鱼油对副溶血弧菌感染小鼠肠炎损伤和肠组织基因表达谱的影响·························王润东等(23-123)

灭活芽孢杆菌DU-106对秀丽隐杆线虫的抗衰老作用·················································张余威等(23-134)

牦牛乳酪蛋白抗氧化肽对HEK293细胞氧化应激损伤的保护作用·························吴登宇等(23-142)

小麦麸皮多酚对肥胖大鼠的减肥降脂作用 ····严 欢等(23-151)

成分分析

花椒果皮多酚类成分鉴定及降血糖活性········杨成峻等(2-271)

基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化·······················林恒宗等(2-279)

不同冻结速率手抓羊肉挥发性风味物质差异分析·······································毕永昭等(2-288)

玉米籽粒次生代谢物质分布及其抗氧化活性 ···翟小童等(2-296)

油茶籽乙醇提取物代谢物组成及其抗炎活性 ···林 欣等(2-304)

诺邓火腿红色素的分离纯化及结构鉴定········杨子江等(2-312)

基于感官导向的香荚兰特征风味物质分析及重构 ············································李瑞丽等(4-217)

暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析···························林恒宗等(4-224)

基于电子鼻与HS-SPME-GC-MS技术对不同产地黄观音乌龙茶香气差异分析···············邵淑贤等(4-232)

不同熬制工艺对“佛跳墙”营养成分及风味物质的影响 ············································林瑞榕等(4-240)

基于顶空气相离子迁移色谱对鸭肉腥味特征物质的鉴定···························赵改名等(4-247)

在线固相萃取-高效液相色谱-高分辨质谱法测定植物中11 种水溶性有机酸 ····················战 楠等(4-256)

基于脂质组学揭示饲喂裂殖藻粉对山羊乳脂质的影响·······································冉世前等(6-227)

同时蒸馏萃取结合GC-MS分析酿酒五粮原料蒸煮香气成分·······························廖鹏飞等(6-235)

桑葚白兰地对风干肠挥发性风味成分及品质的影响·······································刘春云等(6-244)

浓香型白酒酿造过程中萜类化合物及溯源分析·······································冯敏雪等(6-254)

基于ROAV和嗅闻技术分析乳脂的关键风味化合物···········································李 扬等(6-262)

GC-MS/O结合香气活性值表征烧麦中关键香气成分及其贮存过程中的变化情况·······刘斌善等(6-268)

基于GC-IMS技术结合多元统计模型分析不同色泽小米粥挥发性有机物差异···········金文刚等(6-277)

基于气相离子迁移谱的不同产地枣果挥发性有机物指纹图谱分析·······················杨智鹏等(6-285)

红茶特征香气成分的鉴定及感知交互作用····牛云蔚等(6-292)

基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响·······················吴仕敏等(6-301)

基于成分轮廓数据的大球盖菇干制风味品质综合分析评价·······························陈万超等(6-311)

甘肃靖远旱砂西瓜挥发性香气成分分析········任凯丽等(6-320)

GC-MS结合GC-O、电子鼻评价不同预处理方式对沙枣风味的影响···················党 昕等(6-327)

6 个产地香椿主要活性成分及风味特征差异分析·······································张剑辉等(6-336)

烹饪方式对凡纳滨对虾（Penaeus vannamei）脂质及挥发性物质的影响 ··························王善宇等(6-344)

利用1H NMR分析小龙虾的特征性滋味组成 ·····姚静玉等(8-170)

慕萨莱思中呋喃酮、5-甲基糠醛和3-甲硫基丙醇的香气阈值及二元协同作用···············乔通通等(8-176)

福州单瓣茉莉和双瓣茉莉不同器官的广泛靶向代谢组学分析·······························洪雅萍等(8-184)

加工工艺对绿茶关键呈香成分的影响············尤秋爽等(8-194)

基于ATD-GC-MS技术检测铁观音做青过程环境挥发性成分的动态变化···············毕婉君等(8-201)

GC-IMS结合PCA法分析不同焙炒程度留胚米挥发性化合物指纹差异···················王子妍等(8-212)

白穗醋栗多酚鉴定及其抗氧化活性分析········霍俊伟等(8-219)

基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异···········吴玉珍等(8-228)

红树莓叶片生长代谢过程中酚类物质含量及抗氧化酶活性分析···························范 青等(8-238)

基于UPLC-MS/MS和GC-IMS技术分析采前套袋与未套袋油㮈果实品质差异 ·········林炎娟等(8-247)

菌方普洱熟茶水提物和茶褐素的组成及其降脂作用·······································山 波等(8-257)

干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响·······························王永伦等(8-268)

“中国苦水玫瑰”氨基酸含量及其代谢香气组分与种植区域的相关性···················把灵珍等(8-277)

6 种淡、海水鱼糜制品的滋味特征及其指纹图谱的建立·········································安玥琦等(10-231)

渗透汽化结合SLE-GC-MS分析乙醇对吐鲁浸膏特征香气物质提取的影响 ···········姚 忠等(10-240)

基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化·························刘 梦等(10-249)

基于GC-MS与电子鼻技术结合化学计量学方法分析不同品种桂花浸膏的挥发性成分·····孙亚丽等(10-257)

全自动固相萃取结合UPLC-MS/MS同时测定蜂蜜中26 种内源性组分 ···············李 静等(10-265)

非靶向代谢组学研究3 种树胶代谢轮廓差异·············································刘 佳等(10-273)

海蒿子多酚组分的化学成分、抗氧化和降血糖活性分析·························谢 星等(10-281)

基于感官定量描述分析法和GC-MS对山庄老酒3 种香型白酒挥发性特征风味的分析 ······方 超等(10-291)

基于非靶向代谢组学分析杜仲金花茶发酵过程中代谢物的特征·························燕 飞等(10-300)

沙苑子多糖的提取纯化与结构解析··············李思涵等(10-310)

不同新梢密度‘赤霞珠’葡萄果实品质的差异性分析·····································颉 锐等(10-317)

基于UPLC/Q-TOF-MS技术分析人乳中VD及其酯类分布规律 ·······························丁德胜等(10-324)

基于顶空-气相色谱-离子迁移谱技术分析蒸煮前后不同颜色稻米的挥发性化合物·········孙兴荣等(10-332)

两种蒸馏工艺对威士忌特征香气的影响······伍思佳等(10-341)

季节对内蒙古地区荷斯坦牛乳中脂肪酸含量的影响·····································梁建英等(10-351)

不同季节浓香型白酒基酒风味物质差异分析 ·····张竞一等(12-164)

不同酶处理草果穗轴中关键香气成分分析 ····吴雅健等(12-172)

丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究 ···········侯 冉等(12-181)

香辛料对牛肉味热反应香味料贮存期间香气质量的影响·········································张泽宇等(12-189)

南疆杏仁酸类化合物及其营养品质分析······邢雅阁等(12-199)

黑鱼油精制过程中品质及风味成分变化······张 权等(12-208)

4 种方法测定小米直链淀粉含量的比较·······刘建垒等(12-217)

大兴安岭地区蓝果忍冬果实多酚鉴定及生物活性分析·································张 妍等(12-225)

不同产地酱香型白酒化学风味和感官特征差异分析·····································张卜升等(12-235)

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析·································潘晓倩等(12-244)

干制过程中鲍鱼肌肉理化性质和挥发性风味的变化·····································廖玉琴等(12-252)

不同品种葡萄中58 种挥发性物质的稳定同位素内标GC-MS SIM法分析 ················张雪枫等(12-262)

基于脂质组学探究辐照对冷鲜乳鸽风味的影响·········································刘巧瑜等(12-270)

基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及关键挥发性风味物质·············王永瑞等(12-278)

黄大茶特征“锅巴香”的关键呈香物质鉴定 ····裴子莹等(12-289)

基于代谢组学的炕制马铃薯加工过程中挥发性成分变化·····························林秀贤等(12-298)

基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响·················马宁原等(12-306)

联合UPLC-QTOF-MS与HS-SPME-GC-MS测定赣南脐橙果肉化学成分 ·······················刘渝辰等(14-216)

太平猴魁茶栽培品种‘柿大茶’品系间代谢物及遗传进化分析 ································周汉琛等(14-229)

比较代谢组学揭示不同生长期筇竹笋的代谢物差异·····································王卫华等(14-237)

基于GC-IMS和HS-SPME-GC-MS分析泾阳茯砖茶的特征风味物质·····················侯晓慧等(14-245)

中国酿造酱油风味轮构建及感官定量描述分析·····································张海伟等(14-258)

清香型白酒新酒和陈酒感官特征及香气物质的差异性分析·····························孙细珍等(14-266)

烫漂及喷雾干燥对甜玉米挥发性风味化合物的影响 ·······································庄志雄等(14-274)

气相色谱-离子迁移谱结合化学计量法分析不同炒制时间对郫县豆瓣酱挥发性化合物的影响·································陈丽兰等(14-283)

广西杏仁香茶树种质资源试制不同茶类品质分析·····································彭靖茹等(14-291)

橡木片陈酿对柿白兰地风味的影响··············李佳敏等(14-298)

湖南紧压型黑茶与原料茶香气差异分析······杨丽玲等(14-305)

不同贮藏时间白牡丹茶风味品质差异分析 ····石碧滢等(14-313)

发酵型和配制型山楂酒中主要呈香物质组成分析·····································谷佩珊等(14-326)

基于气味活度值法的凌云白毫发酵茶香气特征分析·········································阳景阳等(14-336)

青梅果实成熟期间特征性主香成分的积累分析·········································刘敏欣等(14-344)

基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较·························陈 臣等(16-228)

基于表面增强拉曼光谱和偶氮偶联反应对组氨酸的灵敏检测·································关 琦等(16-237)

普洱熟茶关键香气物质热释放规律分析······石禾云等(16-243)

砧木对欧亚种葡萄‘小味多’果实挥发性物质的影响·····························周晓航等(16-251)

壳聚糖基碳点纸芯片检测槐米中芦丁含量 ····乐 薇等(16-260)

GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化·············王梦松等(16-267)

不同海拔政和白茶品质差异分析··················黄琳洁等(16-274)

不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价·····李鹏鹏等(16-284)

白芽奇兰速溶茶粉加工过程中香气的变化 ····林诗笛等(18-239)

GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质·············刘少璞等(18-249)

炭焙和电焙白茶的关键风味物质和品质差异·········································吴全金等(18-259)

葱、姜和紫苏的添加对预制细点圆趾蟹挥发性化合物和ATP及关联产物变化的影响 ·····王清政等(18-268)

基于GC-MS及电子鼻技术结合化学计量法表征8 种白桃关键香气的差异··················刘格格等(18-277)

基于代谢组学分析GSH对霞多丽葡萄酒代谢产物的影响·········································梁红敏等(18-286)

窨制对不同类型黑茶香气的影响··················刘佳顺等(18-294)

分散固相萃取结合UPLC-MS/MS测定不同人参加工品中46 种皂苷类化合物············王艳红等(18-305)

基于感官组学解析热加工鹰爪虾关键滋味成分的变化·································贾倩男等(20-212)

鲜姜采后禾谷镰刀菌侵染过程中挥发性风味物质的变化·····························孟秀玲等(20-219)

淀粉水凝胶体系水分分布规律分析··············林顺顺等(20-227)

木瓜汁腌制对文昌鸡风味形成的影响··········张紫涵等(20-236)

加热方式对紫色马铃薯营养成分及抗氧化活性的影响·····································赖灯妮等(20-245)

植物乳杆菌发酵人参中活性成分改变及抗氧化作用·····································刘士伟等(20-252)

基于代谢组学技术结合智能感官探究临床乳房炎对牛乳风味和滋味物质的影响·····卢 璇等(20-260)

基于UPLC-Q-Exactive/MS的不同烘焙处理岩茶化学成分差异分析·····················钟秋生等(20-268)

基于UPLC-MS/MS的毛竹笋不同生长阶段差异代谢物分析·································郭明阳等(20-283)

多组学技术融合电子感官的咖啡风味品质分析·············································李钰莲等(20-292)

发酵温度对低盐虾酱中主要风味物质的影响·········································杨兵兵等(20-300)

糯稻种质胚乳淀粉组分含量及其消化特性 ····陈双琴等(20-309)

在线固相萃取-二维液相色谱法同时测定特殊医学用途配方食品中VA、VD、VE的含量 ································翟洪稳等(20-315)

电子鼻结合GC-MS鉴别不同部位的三七粉 ····李丽霞等(20-321)

苹果内生菌Torulaspora delbrueckii强化对苹果醋风味物质合成的影响·················宋雪苗等(20-330)

混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响·········································陈江魁等(20-343)

曲霉强化发酵对浏阳豆豉风味品质的影响 ····吴梓仟等(22-267)

基于UPLC-MS技术分析沙棘果肉成熟过程中生物活性成分差异·························丁 健等(22-276)

不同种植区域双低品种浓香菜籽油的呈香特征·····································周 琦等(22-287)

不同壁材对超声波喷雾-冷冻干燥制备香味缓释微胶囊的影响·····························赵 凤等(22-296)

紫色辣椒HN191与二荆条的比较代谢组分析·········································谭华强等(22-304)

基于HS-SPME-GC-MS分析茶树新品系‘白云0492’白茶香气特征成分·············梁子钧等(22-313)

基于主成分分析的糯小麦品质评价和分类·················································尚保华等(22-322)

快速滤过型净化结合液相色谱-蒸发光散射法检测茶叶中5 种糖类成分··············董晓倩等(22-330)

基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响 ··········张 浩等(22-337)

基于GC-MS技术分析燕山板栗果实糖组分及其含量特征·····································魏 源等(22-345)

基于代谢组学分析铁观音乌龙茶包揉过程中代谢物动态变化·····························佐明兴等(22-353)

茎和叶对祁门红茶品质的贡献分析··············周汉琛等(24-220)

基于多元统计分析的抹茶适制品种综合评价 ············································袁丽萍等(24-229)

轻度盐腌大黄鱼的气味特征及形成途径······关君兰等(24-235)

萨能奶山羊初乳和常乳的代谢组学分析······康佳欣等(24-245)

惠明茶香气品质的化学成分分析··················尤秋爽等(24-253)

基于GC-MS/GC-O的不同地区红茶特征香气及分子感官分析·························郑芳玲等(24-262)

基于HS-SPME-GC-MS分析不同基酒装量对美乐葡萄蒸馏酒挥发性成分的影响·········郭亚芸等(24-269)

‘玉露香’与‘新世纪’梨杂交F1代果实品质和香气成分的分析与评价·················岳 郁等(24-277)

包装贮运

采前喷施胺鲜酯对采后‘巨峰’葡萄果实品质和活性氧代谢的影响···················余 鹏等(1-182)

抗菌肽BCp12保鲜膜在乳扇贮藏保鲜中的应用·······································杨婷婷等(1-189)

酒精浸泡冷藏鲜印度块菌货架期评估、挥发性物质与细菌群落变化及其相关性···············黎 琦等(1-199)

基于包装内顶空氧气浓度变化的奶粉货架期预测···········································蔡佳昂等(1-209)

南美白对虾响应急冷与无水暴露双重胁迫的生理变化特征 ·····································刘 澂等(1-215)

二氧化氯熏蒸处理对蚕豆品质及褐变的影响································努尔开西·肉扎洪等(1-222)

1-甲基环丙烯结合植酸处理对菠菜保鲜效果的影响···································张 悦等(1-231)

鲈鱼在4 ℃冷藏过程中的肌肉品质变化·········杨汝晴等(1-239)

双频超声联合柠檬酸处理对大黄鱼冷藏期间品质变化的影响···························朱圣赟等(1-246)

CaCl2电解水处理提高绿豆芽品质及其机理 ·····张馨丹等(3-179)

超声处理对鹿茸菇贮藏品质的影响················胡宇欣等(3-186)

基于酰基化花青素的高稳定性新鲜度可视化指示膜及其应用·······························张俊俊等(3-194)

三明治型魔芋葡聚糖/海藻酸钠/魔芋葡聚糖复合保鲜涂膜对三文鱼鱼片蛋白氧化的影响···········································宋 颖等(3-201)

不同光质处理对采后桃果皮色泽及花色苷代谢的影响·······································池 铭等(3-209)

真空预冷中雾化微酸性电解水处理对鸡毛菜低温流通及其货架期品质的影响···············赵安琪等(3-218)

气体二氧化氯对葡萄杀菌效果及品质的影响···················································江 涛等(5-161)

茉莉酸甲酯处理对采后龙眼果皮褐变的影响···········································薛鹏宇等(5-169)

太平洋牡蛎冷藏过程中闭壳肌品质的变化 ······欧 韦等(5-179)

直接减盐法对哈尔滨红肠贮藏期间品质的影响···································胡 越等(7-184)

香菇采后冷藏期间品质及微生物菌群的变化 ······张小玲等(7-192)

中早熟苹果品种的贮藏品质和酚类物质差异分析·······································王 震等(7-202)

真空预冷过程中喷雾补水处理对上海青低温流通及货架期品质的影响···················王馨渝等(7-211)

NO处理对黄金勾豆角采后贮藏品质的影响 ·····何雪莲等(7-220)

贝莱斯芽孢杆菌防治甜樱桃采后软腐病的效果和机理···································张 倩等(7-229)

发光二极管蓝光对乙烯褪绿早熟蜜橘果实叶绿素代谢的调控作用·······················曹婷婷等(9-139)

壳聚糖复合保鲜对冷藏草鱼肌肉蛋白质组的影响···········································李嘉蕾等(9-147)

卡拉胶基复合花青素微胶囊指示膜的制备、表征及其对冷鲜牛肉新鲜度的监测···········苟俏敏等(9-154)

低温等离子体对冷库贮藏‘金冠’苹果微生物群落的影响·····························方 琼等(11-143)

外源果糖处理对采后杏果实软化的影响······芦玉佳等(11-152)

羧甲基壳聚糖诱导培养罗伦隐球酵母处理调控采后葡萄柚果实苯丙烷代谢及其抗青霉病作用·············································田登娟等(11-160)

百里香酚微胶囊的制备及其对草莓的保鲜效果·········································钟秋夏等(11-167)

冷激预处理减轻鲜切火龙果褐变的作用及机理····李冰茹等(13-97)

高温储藏条件对花生油脂和蛋白质品质劣变的影响·········································李尤好等(13-105)

气态臭氧结合微孔气调包装对杨梅品质和抗氧化性能的影响·························雷婷婷等(13-112)

以牛至精油为芯材的普鲁兰多糖/热塑性聚氨酯同轴静电纺丝膜的制备及对海鲈鱼鱼片的保鲜性能·························黄艳茹等(13-120)

1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响·····································赵 婧等(13-131)

微酸性电解水对采后西兰花叶绿素降解的影响·····································韩 颖等(13-139)

高灵敏度指示膜对鱼肉新鲜度的监测及其机理分析·····································石 彤等(13-150)

紫外线辐照结合壳聚糖涂膜对哈密瓜贮藏品质的影响·········································宋昕昕等(13-159)

热处理联合不同包装对鲜切马铃薯贮藏品质的影响·····································代羽可欣等(13-166)

外源一氧化氮对扁豆采后贮藏品质的影响 ······韩丽春等(13-175)

宰后冷藏初期活性氧调控糖酵解对牛肉嫩度的影响·····································郭雨轩等(15-172)

预熟制处理对三疣梭子蟹冻藏品质的影响 ······孙仲麒等(15-181)

冷藏过程中气调包装烧鸡的理化特性及腐败菌分析·····································张 莉等(15-188)

紫苏醛对杨梅主要致病菌桔青霉的抑菌活性及作用机制·································李瑞一等(15-196)

无花果采后炭疽病原菌鉴定及贝莱斯芽孢杆菌防治效果 ·························杨婉艺等(15-204)

60Co-γ射线辐照对榛子鲜果采后生理及脂质营养的影响·····························王 冠等(15-212)

不同冻结方式对海鲈鱼品质特性的影响·······赵 茜等(15-220)

芳香中药纯露对鲜切双孢菇的抗氧化及保鲜作用·····································吴克刚等(15-227)

预冷方式对甜樱桃采后耐贮性及新橙皮苷代谢的影响·································冯雅蓉等(15-239)

鲜切前后热空气处理对‘红富士’苹果的保鲜效果·····················································宾宇淇等(17-118)

外源核黄素处理对上海青采后品质及抗氧化活性的影响·····································刘雪松等(17-127)

‘鲁丽’苹果低温贮藏和货架期间品质和生理变化·········································王 震等(17-136)

可溶性大豆多糖对鲜湿豆丝货架期内贮藏品质的影响·········································徐 平等(17-144)

外源葡萄糖处理对杏果实抗氧化代谢及贮藏品质的影响·········································张 昱等(19-157)

反式-2-己烯醛与可溶性盐联用对柑橘酸腐病菌和酸腐病的抑制作用·············欧阳秋丽等(19-164)

鼠李糖脂处理对早酥梨抗黑斑病的诱导作用及其机理·····································卢玉慧等(19-171)

干制南美白对虾贮藏过程中的肌原纤维蛋白氧化、滋味变化及其相关性分析·····岳宜静等(19-180)

基于β-环糊精/壳聚糖/聚乙烯醇负载牛至油缓释膜的制备及其性能评价·············马 源等(19-190)

外源γ-氨基丁酸延缓采后猕猴桃果实冷害及其与活性氧代谢的关系·················夏明辉等(19-198)

腺苷三磷酸处理对鲜切黄瓜的保鲜作用······陈逸婷等(21-159)

外源葡萄糖通过调控蔗糖代谢增强采后杏果实的抗冷性·········································张 昱等(21-167)

Effect of Postharvest Brassinolide Treatment on Phenylpropanoid Pathway and Cell Wall Degradation in Peach Fruits ····ZHANG Shuran et al.(21-175)

壳聚糖和褪黑素复合涂膜处理对鲜切西兰花品质及叶绿素变化的影响·············谭芸秀等(21-184)

蛋黄粉在加速贮藏过程中的脂质氧化及保质期预测·················································宋瑞晗等(21-193)

含硅藻土负载香芹酚复合体的明胶基缓释抗菌膜的制备与性能·························李 森等(21-204)

不同贮藏温度对黄晶果采后生理和贮藏品质的影响·········································何炬才等(21-213)

3 种石榴果皮褐变与酚类代谢及能量代谢的关系·········································刘倩婷等(21-220)

猕猴桃软化过程中细胞壁修饰酶活性与果胶理化特性·····························古佩娴等(21-230)

丁香酚对西番莲保鲜效果及品质的影响······巴良杰等(21-239)

包装膜透气性对双孢蘑菇保鲜效果及呼吸代谢的影响·········································汤天瑾等(21-249)

壳聚糖-姜黄素光动力协同作用对圣女果食源性致病菌的灭活效果·························蓝彩娟等(21-258)

高通量测序法分析贮藏期甜瓜果实中真菌群落结构组成及动态变化·················郑贺云等(21-267)

基于黑苹果果皮花青素的虾鲜度指示膜的制备及应用·································陈柯君等(21-274)

采前喷施胺鲜酯对葡萄果实贮藏期间膜脂代谢的影响·································余 鹏等(23-159)

气调贮藏增强桃果活性氧清除能力减轻冷害并改善芳香品质·································何 辉等(23-165)

氯化钙调控能量代谢途径对小白杏采后转色的影响·········································刘雪艳等(23-177)

海带泡菜货架期质构品质的钠钙比调控机制·········································陈秉彦等(23-187)

专题论述

食品中D-氨基酸的形成机制及生理功能研究进展·······································高 立等(1-256)

细胞生物传感器在食品风味评价中的研究进展·······································郭程琳等(1-268)

海洋生物中砷脂形态分析及毒性评价研究进展···············································陈佳佳等(1-277)

蜂蜜对代谢综合征的作用机制研究进展········陈思南等(1-285)

食物过敏与炎症性肠道疾病关联性的研究进展·······································陈碧华等(1-294)

食源蛋白水解物/多肽与糖类物质美拉德反应产物在食品应用中的研究进展···········丁 俭等(1-305)

花色苷与蛋白质相互作用的研究进展············藏志焕等(1-319)

肠道吸收细胞模型研究进展及其在类胡萝卜素上的应用·······························吴 帆等(1-327)

肉类宰后成熟机制及成熟进程监测研究进展 ····喻倩倩等(1-337)

乙酰化脱氧雪腐镰刀菌烯醇污染、毒性及转化研究进展···································王瑞虎等(1-345)

葛根异黄酮组成、结构及功效机制研究进展 ···曾文燊等(1-353)

基于CiteSpace和文献计量分析平台的鱼糜研究可视化分析···································张 鑫等(1-362)

白藜芦醇的生物活性及其运载体系研究进展 ···田艳杰等(1-371)茯苓多糖组成结构及生物活性研究进展···刘珮瑶等(1-380)

产漆酶食用菌的筛选及食用菌漆酶降解黄曲霉毒素B1的研究进展 ···························娄海伟等(1-392)

褪黑素调控果蔬采后保鲜研究进展················宋聪慧等(3-228)

白藜芦醇对阿尔茨海默病调控的研究进展····吴良文等(3-237)

纸上微型实验室在食品检测领域的研究进展···········································陈 洋等(3-246)

环糊精超分子自组装包合机制研究进展········黄 娟等(3-258)

农药残留膳食暴露评估模型研究进展············王 曦等(3-269)

食源性生物活性肽对2型糖尿病的干预作用及其机制研究进展·······················张 舒等(3-278)

冷鲜肉中致病菌定量风险评估研究进展········蒋雪晴等(3-288)

茯砖茶独特香气形成的物质基础及评价方法研究进展·······································张杏民等(3-296)

食品危害物重组抗体的亲和力提升策略研究进展·······································王 锋等(3-306)

6-姜酚健康效应机制及其口服增效递送体系开发的研究进展···································田文妮等(3-314)

耐热克鲁维酵母在葡萄酒发酵中的研究和应用进展···········································唐 冲等(3-323)

萝卜硫素在神经系统疾病领域的研究进展····宋小叶等(3-332)

金属有机框架材料在食品包装中的应用········汪明莹等(3-341)

气单胞菌群体感应及其抑制剂研究进展········涂明霞等(3-350)

液相色谱-高分辨质谱技术在兽药残留检测中的研究进展·······························郑耀林等(3-359)

肠-肝轴介导的非酒精性脂肪性肝病及其营养干预研究进展·······································许 叶等(3-366)

动物源原料在我国保健食品中的应用研究进展···············································段 昊等(3-376)

牛乳脂肪球膜组分分离鉴定及其功能性研究进展···········································王 聪等(3-385)

肌红蛋白在加工贮藏过程中结构与功能特性的变化及其对肉制品色泽的影响研究进展 ····王甜甜等(3-393)

水-冰-水动态变化引起冷冻肉类食品品质变化机理及控制技术研究进展···················芮李彤等(5-187)

食品防腐剂对肠道菌群和宿主健康的影响研究进展···································阮圣玥等(5-197)

荧光纳米探针在农药残留检测中的研究进展·······································李红霞等(5-205)

山羊乳及其制品营养与功能特性的研究进展···········································李艾黎等(5-212)

多酚类化合物基于非编码RNA调控发挥抗肿瘤及辐射增敏作用研究进展···············李 雪等(5-222)

基于色谱-质谱联用技术的食品中农药残留高通量非靶向检测技术研究进展···················黎才婷等(5-231)

生鲜肉持水性机理研究进展····························余青青等(5-241)

基于Web of Science细菌活的非可培养状态研究文献的可视化分析·······················包秋华等(5-248)

扩增型和非扩增型CRISPR/Cas系统在食源性致病菌快速检测领域应用的研究进展·······徐文星等(5-257)

γ-聚谷氨酸在冷冻食品中的应用及其抗冻机理的研究进展···································王 慧等(5-266)

双歧杆菌及其制剂对炎症性肠病作用机制研究进展·······································杨 硕等(5-275)

代谢组学在食品质量安全领域的应用进展····沈央红等(5-282)

脂质组学技术及其在食品科学领域应用研究进展·······································王欣卉等(5-290)

超高压技术在蛋白质改性和活性肽制备中的应用研究进展································陈梦婷等(5-298)

基于核磁共振氢谱的葡萄酒真实性鉴别技术研究进展·······································赵玉立等(5-305)

鲜食花生品质评价和贮藏加工研究进展········赵赓九等(5-314)

果胶寡糖的制备、分离纯化及其生物活性研究进展·······································孔 慧等(5-321)

4D打印技术在食品加工领域的研究进展 ·······赵钰博等(5-338)

酿造用米曲霉菌种选育的研究进展················范梦雪等(5-346)

无细胞生物传感器及其在食品与生物检测应用中的研究进展·······························王佳佳等(5-355)

不同哺乳动物乳的营养成分及生物活性研究进展·······································魏黎阳等(5-365)

调味品减盐增鲜的研究进展····························于海燕等(5-375)

基于“微生物-肠-脑”轴的肠道菌群参与抑郁症相关研究进展···································徐珒昭等(5-383)

界面工程设计调控油脂基乳液递送体系中脂溶性营养素生物利用率的研究进展·······张盈铢等(7-240)

冷等离子体对肉蛋白的影响及其在肉品保藏加工中的应用研究进展·······················樊润泽等(7-250)

氧化应激对牛肉肉色及其稳定性的影响研究进展···············································齐婷婷等(7-260)

基于文献计量学的白酒窖泥研究进展与发展态势分析···································任海伟等(7-267)

食品接触表面生物被膜形成机制及防控方法研究进展·······································马 悦等(7-276)

烷基咪唑型离子液体在食品领域的应用及安全性研究进展·······························李诗文等(7-286)

茶多酚对高脂饮食诱导的非酒精性脂肪性肝病预防作用的研究进展···························金 璨等(7-295)

纤维素稳定Pickering乳液的研究进展及在食品领域的应用···························陈安祥等(7-303)

CRISPR/Cas系统在食源性致病菌快速检测新技术中的研究进展···························寇秀颖等(7-313)

稻谷中的脂质分布、组成、功能以及检测方法研究进展·······································黄珊珊等(7-324)

竹笋采后生理生化变化及贮藏保鲜研究进展 ····史蔓蔓等(7-331)

纳米粒子稳定的Pickering乳液在食品包装中的应用研究进展·······················娄尚荣等(7-344)

纤维素基材料在风味物质包埋和控释中的研究进展·······································田怀香等(7-353)

辣椒素类物质辣味的研究进展························范智义等(7-363)

中美保健食品监管：比较与启示····················闫志刚等(7-372)

非热加工技术对淀粉结构特性影响的研究进展 ·····陈林林等(7-380)

苦丁茶（粗壮女贞）成分结构特征、活性作用机制及质量控制研究进展···················凌志洲等(7-394)

基于信息检索与数据挖掘的食品安全舆情监测与引导：以大型农贸市场食品安全微博舆情实证研究为例 ····························徐 博(7-404)

食物源肽与淀粉相互作用的研究进展············胡 玥等(9-163)

双肽（IIb类）细菌素的结构特点及其与功能的关系···············································赵鹏昊等(9-170)

蛋白质适度加工：热聚集与凝胶品质阐述以及过度聚集的调控对策···················韩宗元等(9-177)

基于混合模式色谱生物活性肽的分离研究进展···············································马月云等(9-185)

乳酸菌对发酵肉制品抑菌作用及风味特征的影响研究进展···························高 芳等(9-194)

基于固体食盐结构及成分设计的减盐策略及其研究进展·······································公奕夫等(9-202)

植物多酚抑制热加工肉制品中杂环胺形成机制研究进展 ········································张世钰等(9-211)

蛋白质磷酸化对宰后肉品质影响研究进展····王文琪等(9-221)

硒在“土壤-作物-食品-人体”食物链中的流动···········································周诗悦等(9-231)

乳制品对骨质疏松症的预防和干预作用研究进展·······································王起山等(9-245)

气味与滋味间相互作用对食品风味感知影响研究进展·······························田怀香等(9-259)

大米蛋白质与米饭食味品质关联性研究进展 ······张栋昊等(9-270)

水产品肌肉组织微观结构变化及其检测方法研究进展·······································李桢桢等(9-278)

粮油原料中农药使用与残留现状及快速检测技术研究进展·······························王元清等(9-287)

重组酶聚合酶扩增、重组酶介导等温扩增及酶促重组等温扩增技术在食源性致病菌快速检测中的研究进展···················王 帅等(9-297)

促老年人蛋白质消化吸收方法的研究进展····肖长辉等(9-306)

益生菌黏附机制及其拮抗肠道致病菌研究进展···········································吕秀莉等(9-313)

果蔬加工中果胶甲基酯酶活性抑制的研究进展···········································刘一璇等(9-321)

可食用抗菌膜在食品包装领域的应用及研究进展···········································刘妍靖等(9-331)

膳食纤维对蛋白凝胶影响的研究进展············廉文涛等(9-340)

褪黑素诱导果实采后抗病性研究进展 ··············彭俊森等(9-349)

天然酚类化合物的抑菌作用及在肉与肉制品中的应用研究进展···························欧凯玉等(9-358)

辣味感觉的产生及其调控机制研究进展········王梓璇等(9-367)

因果推断方法在微生物研究领域中的应用与展望···················································窦 鑫等(9-374)

β-烟酰胺单核苷酸对生理机能影响的研究进展···········································陈 韬等(9-382)

电场技术在食品杀菌中的研究进展··············郑子涛等(11-177)

食品中苦味物质的感知与调控研究进展······黄 岩等(11-185)

食醋中功能物质及其研究进展······················王宗敏等(11-196)

固定化纳米酶的研究进展······························肖 鹭等(11-205)

大肠埃希氏菌的诱导耐酸响应及其交叉保护作用机制研究进展·····························韩吉娜等(11-214)

多糖稳定柠檬醛及其在食品领域的应用研究进展·············································李慧雪等(11-222)

功能益生菌对代谢综合征的治疗作用及其机制研究进展·····························蒋 同等(11-233)

乙酰羟基酸合酶在支链氨基酸生产中的研究进展·····································王钰盛等(11-244)

淀粉基油炸制品吸油率调控方法的研究进展 ·····王 静等(11-252)

NaCl对水产制品品质的影响及减盐调控技术研究进展·····························黄诗钰等(11-260)

非法添加类食品安全犯罪刑事规制体系的不足与完善——以法释〔2021〕24号司法解释为视角 ··································魏 麟等(11-269)

食品安全检测中脱氧核酶生物传感技术研究进展·····································邵芙蓉等(11-281)

储粮品质检测评价方法研究进展··················张书龙等(11-291)

发酵肉制品中微生物替代亚硝酸盐发色作用机理及应用研究进展 ··························孔令杰等(11-301)

棒曲霉素的毒性及其机制研究进展··············李 勇等(11-309)

莲不同部位多糖提取纯化、结构特征与生物活性研究进展·························梁 天等(11-317)

苯扎氯铵适应对食源性致病菌杀菌剂耐受性影响的研究进展·····························牛洪梅等(11-329)

血糖生成指数测定方法及加工方式对谷物血糖生成指数的影响研究进展 ···········王浩瑞等(11-338)

蛋白质-多酚-淀粉三元体系的相互作用及其对各组分功能影响的研究进展·········田子昂等(11-348)

化学与生物法制备乳糖酯及其在食品应用中的研究进展·························金 锐等(11-356)

蛋氨酸限制饮食的健康益处及其实现策略研究进展·····································鲁嫚嫚等(11-367)

魔芋葡甘露聚糖基物理共混改性复合膜研究进展·········································何 洋等(11-379)

天然活性产物抗电离辐射活性研究进展······吴 铭等(11-390)

碳量子点及其荧光探针在食品安全检测应用中的研究进展·····························杨茂杰等(11-401)

酿酒酵母乙酸代谢调控机制及低产菌株选育的研究进展·································邓海霞等(13-183)

乳酸菌作为生物活性物质体内递送载体的研究进展·································陈韫慧等(13-193)

生物被膜初始黏附调控机制及其在食品品质控制中的应用研究进展·····················熊儒恒等(13-203)

制油技术对菜籽油脂类伴随物影响的研究进展 ·····马 旋等(13-216)

谷氨酸棒杆菌和大肠杆菌生物合成L-甲硫氨酸的代谢工程改造研究进展·················柳羽哲等(13-226)

牛乳纤溶酶及其活性影响因素研究进展······杨晋辉等(13-235)

果酒增香酿造技术研究进展··························王 飞等(13-244)

酸乳凝胶稳定性改善研究进展······················岳 娟等(13-253)

新型电物理加工对多尺度蛋白质结构的影响研究进展·································丛海花等(13-261)

“蓝色食物”来源多糖的免疫调节活性研究进展·····································谷福蝶等(13-272)

植物精油对病原真菌抑制作用的研究进展 ····苏亚蕊等(13-281)

基于Pickering乳液稳定机理的水包水乳液研究进展·································缑青霞等(13-289)

葡萄酒中生物胺的研究进展··························史学容等(13-297)

干法成熟肉类品质形成机制研究进展··········喻倩倩等(13-309)

花色苷与淀粉复合物的制备及应用研究进展 ·····娄艺航等(13-317)

青椒采后贮藏保鲜研究进展··························张少平等(13-328)

噬菌体在食品微生物安全领域中应用的局限性和挑战·············································惠潇然等(13-338)

樟科植物精油的研究进展······························杜易潼等(13-346)

大豆蛋白组分制备及其功能性的研究进展 ····栾滨羽等(13-360)

干燥对果蔬加工色泽影响的研究进展··········吕 莹等(13-368)

膳食营养组分改善视网膜光损伤作用及机理研究进展·································肖英梁等(13-378)

人乳与牛乳脂肪球的主要成分及结构功能对比研究进展·····························李晓东等(13-390)

牛初乳营养组成和功能特性研究进展··········韩立华等(13-397)

短链脂肪酸的功能研究进展··························杨 雪等(13-408)

鱼汤风味的形成与调控研究进展··················武燕霓等(15-251)

大豆主要致敏蛋白及其检测技术研究进展 ······邢玉飞等(15-261)

β-1,3-葡聚糖酶的结构、功能及应用研究进展·············································魏夏森等(15-269)

功能活性因子对机体白色和棕色脂肪组织的调控机理研究进展·························谈 婷等(15-278)

玉米赤霉烯酮及其衍生物的毒性和转化研究进展 ·············································何雨朔等(15-289)

食源性α-葡萄糖苷酶抑制肽：构效关系、安全性及生物利用度研究进展·················李志明等(15-298)

南极磷虾油氧化稳定性及调控方法研究进展·····································林 柳等(15-310)

干法成熟牛肉品质形成与增值途径研究进展·············································刘寅初等(15-321)

食品致敏原标识管理研究进展及对我国的启示·············································熊文文等(15-329)

肠道菌群介导肥胖的机制及调控方法研究进展·····································于 淼等(15-339)

光谱学技术应用于肉类腐败检测的研究进展 ····刘庆森等(15-351)

暂时性感官支配法及其在食品感官评价中的研究进展·····································张明成等(15-360)

不同处理方法对蛋黄及其组分结构和性质的影响研究进展·································杨建荣等(15-368)

糖尿病与宿主肠道菌群的关系及饮食介导的菌群调控作用研究进展·················王丹萍等(15-379)

我国功能性食品与保健食品的比较研究······田 明等(15-390)

食品中锶功能的研究进展······························黄胥莱等(15-397)

碳水化合物食品血糖生成指数值体外、体内预测方法的研究进展·························王怀槟等(15-407)

基于纳豆激酶特性的功能递送载体研究进展 ·····解明浩等(17-153)

预制水产品风味劣变机制及其调控方式研究进展·····································赵 茜等(17-162)

番茄果实风味及其影响因素的研究进展······郭精桐等(17-169)

蛋白质-香气化合物结合作用的研究方法及影响因素研究进展·····································陈 臣等(17-178)

界面蛋白对水酶法提取植物油脂过程中乳状液稳定性影响的研究进展·················李天赐等(17-188)

解脂耶氏酵母产赤藓糖醇研究进展··············李 砷等(17-196)

晚期糖基化终末产物形成及抑制机理的研究进展·········································吴 旋等(17-204)

纳米纤维素的制备、结构性质及应用研究进展·············································任海伟等(17-215)

传统食醋发酵区系中微生物群落及相互作用关系研究进展·····························刘稼鑫等(17-225)

食品中常见真菌毒素的表面增强拉曼光谱检测研究进展·····························朱家骥等(17-235)

可得然胶基水凝胶及其应用研究进展··········刘霄莹等(17-248)

食源性蛋白酪氨酸磷酸酶1B抑制剂的功能意义和结构-活性关系 ·······················包美丽等(17-258)

食源性抗血栓活性肽的研究进展··················李汉琪等(17-268)

生鲜食品致腐假单胞菌生物被膜形成及其调控机制研究进展·····································鲁 重等(17-278)

植物蛋白纤维制备技术及其在食品领域的应用·········································王玉翔等(17-286)

基于半导体材料的光催化降解真菌毒素研究进展·············································娄秀萍等(17-294)

中国基于检验检测的食品过程质量控制研究进展·············································廖盛美等(17-305)

纳米纤维素基复合膜的制备及其在食品保鲜领域的应用研究进展·················张子俊等(17-312)

海参硫酸多糖与肠道菌群的相互作用及其调节糖脂代谢的研究进展·························桑 雪等(17-321)

天麻生物活性成分及功效研究进展··············段 昊等(17-332)

手性内酯类化合物的来源及其制备方法研究进展·····································汪 薇等(17-341)

茶叶中霉菌毒素危害与质量控制研究进展 ·······缪伊雯等(17-352)

可生物降解食品接触材料中非有意添加物的鉴定和风险评估研究进展·························胡 云等(17-363)

光动力灭活在食品杀菌保鲜中的研究进展 ·······范宇航等(17-373)

食源性活性肽递送系统的研究进展··············陈梅香等(17-382)

葡萄牙食品安全治理模式的考察与经验借鉴 ·······邓 勇等(17-392)

后生元调节肥胖的研究进展··························汪玲娥等(17-400)

丝状真菌降解拟除虫菊酯类农药和3-苯氧基苯甲酸研究进展 ·························周 巧等(19-207)

压力、超声物理场辅助构建蛋白-卵磷脂复合体系在递送系统中的研究进展·········兰天彤等(19-220)

发酵肉制品中的危害因素及防控措施研究进展·············································谢庆超等(19-230)

混合模式吸附剂在食品安全分析样品前处理中的应用·································任 雪等(19-239)

Fe3O4磁性荧光传感器检测真菌毒素的研究进展·········································贺 文等(19-250)

产香气化合物微生物的研究进展··················李媚媛等(19-259)

水产品中致病与腐败菌的群体感应抑制剂研究进展·········································檀茜倩等(19-270)

大豆益生元与肠道菌群相互作用及其对健康影响的研究进展·····················廖培龙等(19-279)

亚麻籽油挥发性风味物质研究进展··············袁彬宏等(19-290)

食品中植酸及其降解产物的研究进展··········陈佳悦等(19-299)

多糖纳米硒的制备、功能和在食品领域应用的研究进展·································钟泽梁等(19-308)

杏仁中的香气化合物及其风味品质影响因素研究进展·····························陈 臣等(19-320)

番茄红素异构化研究进展······························张红艳等(19-330)

多糖基气凝胶食品包装的研究进展··············王谡阳等(19-340)

改良剂对高水分挤压植物蛋白产物品质调控的研究进展·····························王逢秋节等(19-350)

马齿苋抑菌活性成分研究进展······················刘治廷等(19-359)

食用菌多糖对淀粉性能的影响及其在淀粉质食品中的应用进展·····················罗庆龄等(19-372)

白酒大曲发酵过程中微生物群落及功能研究进展·································薄 涛等(19-385)

酶的耐酸性改造及在赭曲霉毒素A脱除中的应用研究进展·····························赵自通等(19-394)

粮油制品中酸腐味的形成机制及控制研究进展·············································黄 娟等(19-405)

中链脂肪酸基于肠道微生态改善代谢综合征的研究进展·····································付稀钰等(19-417)

膳食类胡萝卜素和脂溶性维生素的肠道吸收机制研究进展：重点关注转运蛋白·········张育昆等(21-282)

油脂体的组成、结构及氧化稳定性研究进展·········································王广婕等(21-293)

阿魏酰阿拉伯低聚木糖的制备、结构鉴定及构效关系研究进展·································邓奉红等(21-303)

微生物发酵法制备乳源生物活性肽研究进展·········································李思怡等(21-312)

益生菌降胆固醇的机制及其评价策略研究进展·············································高 媛等(21-322)

植物乳的香气、异味及其影响因素研究进展·············································岳 杨等(21-330)

近红外光谱技术在甘薯品质检测方面的应用研究进展·············································何鸿举等(21-341)

浓香型白酒窖泥理化因子、微生物群落、感官质量以及相关性研究进展·················刘治国等(21-351)

Omega-3多不饱和脂肪酸对运动性骨骼肌损伤修复的促进作用及相关机制研究进展·····杨思梦等(21-359)

蛋白质-多糖非共价及共价复合物包埋活性成分的研究进展·································梁洛丹等(21-368)

食源性致病菌活的不可培养状态诱导、复苏及检测的研究进展·····························赵 青等(21-377)

壳聚糖基Pickering乳液及其在食品中的应用·············································钱晓晴等(21-386)

芸豆凝集素蛋白致敏性的研究进展··············高 宽等(21-396)

酵母菌及其衍生物抗菌功能研究进展··········马 悦等(21-405)

大麦中的重要蛋白质及其对啤酒酿造的影响研究进展·································刘憨憨等(23-194)

食品加工副产物源碳点制备及在食品智能活性包装中的应用研究进展·············丁 可等(23-202)

红糖生产过程美拉德反应有害产物的形成及其控制方法研究进展·····················刘 婧等(23-215)

微生物来源谷氨酰胺转氨酶的异源表达、发酵及应用研究进展·································闫文慧等(23-223)

ε-聚赖氨酸生产菌育种研究进展 ···················孙子龙等(23-231)

细菌芽孢萌发分子机制研究进展··················张天宇等(23-240)

噬菌体受体结合蛋白及其宿主谱扩展的相关研究进展·············································李 凡等(23-252)

肠炎沙门氏菌在蛋清中的存活机制及其生物防控研究进展·····································李嘉铭等(23-261)

天然生物大分子稳定高内相Pickering乳液及其在食品中的应用·························魏孔菊等(23-270)

益生菌缓解高尿酸血症作用机制研究进展 ······黄佳豪等(23-282)

锌原卟啉形成和呈色机理及替代肉制品中亚硝酸盐的研究进展·················杨千慧等(23-293)

母亲膳食对母乳营养素影响的研究进展······王芳敏等(23-304)

基于纳米材料的生物传感器检测食物过敏原的研究新进展·································于 宁等(23-314)

小球藻多糖的结构与生物活性研究进展······何启煜等(23-322)

植物源天然产物干预丙烯酰胺神经毒性的研究进展·································张梦玉等(23-332)

红葡萄酒的花色苷：来源、呈色与反应·······张欣珂等23-342)

二维纳米材料在食品安全检测中的研究进展·····································李景敏等(23-353)

肠道中有益菌培养组学的研究进展··············玉 霞等(23-365)

磁场辅助低温贮藏技术在食品中的应用及研究进展·········································翁金通等(23-372)

糖基化对乳制品加工性能及致敏性影响的研究进展·········································陈欣彤等(23-383)

新、旧世界国家葡萄酒碳稳定同位素时空分布特征研究进展·····························马燕飞等(23-394)

分子模拟在环糊精包合反应中的应用研究进展·············································黄 娟等(23-406)

食品监管渎职行为的公法责任体系及其发展趋势——以食品监管渎职罪的修订为视角 ·········郭富朝(23-419)

安全检测

基于近红外光谱的腌制期咸鸭蛋理化指标无损检测·······································田文强等(2-319)

高光谱成像的红提总酸与硬度的预测及其分布可视化···································高 升等(2-327)

盐和糖含量对食品复合袋中二氨基二苯甲烷迁移的影响···········································马俊杰等(2-337)

超高效液相色谱-串联质谱法直接同时测定牛乳中草铵膦及其代谢物···················张立佳等(2-345)

气相色谱-负化学源-质谱法测定茶叶中的氟虫腈及其代谢物·······················马艺荧等(2-351)

固相萃取-同位素稀释/超高效液相色谱-串联质谱法测定蜂蜜中甲硝唑、二甲硝咪唑和洛硝哒唑·······························林 浩等(2-357)

基于微波空间反射法的蔬菜含水率及贮藏时间无损检测 ········································李陈孝等(4-265)

油茶果自然霉变程度的可见/近红外与中短波近红外光谱检测 ·································姜洪喆等(4-272)

氨基酸同时消除甲醛和乙二醛的机理及消减产物的细胞毒性···································林佳钰等(4-278)

牛、羊乳粉的DSC热学性质比较及掺假分析···········································张昊阳等(4-286)

基于方波伏安法的聚多巴胺@纳米银修饰玻碳电极测定畜禽肉中氯丙嗪 ··················邹玉婷等(4-292)

基于多重连接探针扩增技术的食品中六重过敏原成分检测·······················王鸣秋等(4-300)

基于Cu,Fe-N-C氧化酶活性构建邻苯二甲酸酯荧光检测探针·······························李 宏等(4-306)

Fe3＋掺杂聚多巴胺纳米球荧光适配体传感器对小麦中脱氧雪腐镰刀菌烯醇的检测···········路 念等(4-313)

基于香气指纹图谱和多元化学计量法对黄金茶2号等级的判别分析 ··························巢 瑾等(4-321)

超高效液相色谱-串联质谱法检测食品中腰果过敏原·······························宁亚维等(4-329)

铂壳金核纳米酶介导的磁弛豫免疫传感器快速检测食源性沙门氏菌···············董永贞等(4-337)

基于LAMP技术快速检测冷鲜鸡新鲜度 ········张晋豪等(6-351)

基于磁性金属有机框架分离的纳米金比色法检测单核细胞增生李斯特菌···········杜 娟等(6-360)

基于UPLC-MS/MS的不同产地蜂糖李果实初生代谢差异分析·······························张 琴等(8-284)

超高效液相色谱-稳定性同位素稀释质谱法测定预包装食品中不同阶段美拉德反应产物含量···························李华韬等(8-293)

拉曼光谱快速测定冷冻猪肉酸价和过氧化值 ····白 京等(8-301)

基于纳米抗体的胶体金免疫层析法快速检测蔬菜中腐霉利·······························何晓婷等(8-307)

4 种动物源性成分多重real-time PCR检测方法的建立及其在驴肉制品检测中的应用 ······范 维等(8-317)

QuEChERS-超高压液相色谱-串联质谱法同时测定水产品中的6 种丁香酚类麻醉剂········林 晨等(8-324)

Cu-PAN@G-CS/PVA制备及在虾肉鲜度检测中的应用·······································郭亚平等(8-330)

气相色谱-串联质谱法测定婴幼儿配方乳粉中的3-氯丙醇酯和缩水甘油酯及其风险评估 ······郝 宇等(8-337)

基于磁性纳米颗粒伏马菌素B双探针竞争ELISA检测方法的建立 ·······························孙 宇等(8-345)

呈苦味三羟基十八烯酸UPLC-HRMS测定方法优化及其在白酒检测中的应用···········杨军林等(8-352)

食品接触用橡胶中18 种多环芳烃的测定及迁移分析·········································童 星等(10-359)

基于GC-IMS结合化学计量学鉴别大鲵油掺伪不同比例花生油挥发性有机物特征·········金文刚等(10-368)

流判别神经网路驱动的奶粉真实性拉曼成像非定向检测方法·························夏 启等(12-315)

克罗诺杆菌DNA质粒标准样品的制备及在婴幼儿配方奶粉检测中的应用·············马跃然等(12-322)

大米供应链农药残留定量模型分析··············丁芷倩等(12-332)

结合太赫兹光谱与机器学习的小麦霉变程度判别·····································杨承霖等(12-343)

基于稳定同位素和矿物元素的板栗产地判别分析·····································邓诗意等(12-351)

超高效液相色谱-四极杆/飞行时间高分辨质谱测定火锅底料中11 种食源性兴奋剂和5 种生物碱类药物··········范力欣等(12-360)

超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法同时筛查和测定番茄中11 种真菌毒素 ···········王昌钊等(12-368)

基于Fe3O4@MIL-100(Fe)@Ag NPs的三唑磷SERS检测方法 ·······························阳能静等(12-376)

麦卢卡蜂蜜植物源性成分鉴别方法的建立 ····杨艳歌等(14-352)

超高效液相色谱-串联质谱法测定动物源性食品中的13 种利尿剂 ································任晓伟等(14-360)

基于金纳米粒子的荧光适配体传感器检测食品中的17β-雌二醇 ·························韦庆益等(14-368)

基于代谢组学法鉴定液体果蜡中漂白紫胶的模型构建·································李 坤等(14-377)

啶虫脒和吡丙醚在柑橘上的残留行为及膳食风险评估 ····································黄文源等(14-384)

基于气相色谱-质谱技术与多元统计分析咸蛋黄热加工中的异味组分·····················李祥雨等(16-292)

Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature ·············ZHOU Hanchen et al.(16-301)

泡椒凤爪溶烂腐败菌的鉴定及其致腐能力分析·············································尹含靓等(16-312)

转基因大豆低水平混杂定量检测及其不确定度分析·············································邓婷婷等(16-318)

同位素稀释-液相色谱-串联质谱法测定奶粉中五氯苯酚·································綦 艳等(16-324)

联苯四氮唑沙坦类药物广谱性抗体的制备及其在降压类保健食品中多残留检测ic-ELISA法的应用 ·····························刘凤银等(16-331)

基于低场核磁共振技术的植物油种类快速识别·············································彭 丹等(16-340)

温度与光照作用下超高温灭菌牛奶特征风味的变化及评价·····························李泽鹏等(16-347)

HS-SPME-GC-Orbitrap-MS法测定果酒中的醛酮类和呋喃类化合物·····························王 磊等(16-353)

基于胺响应的花青素水凝胶监测鱼/虾新鲜度的方法 ···································董盛叶等(18-316)

马拉硫磷的纳米金适配体比色传感检测方法 ····田恒旗等(18-324)

表面增强拉曼散射技术在快速检测预包装干米粉中乙二胺四乙酸二钠的应用·········孔红星等(18-331)

超高效液相色谱-四极杆串联飞行时间质谱分析牛乳及婴幼儿配方乳粉中500 种农药残留··········································宁 霄等(18-339)

婴儿配方乳粉中食源性致病菌双重ERA快速检测方法的建立·································林志伟等(18-347)

双重荧光RT-ERA技术快速检测贝类食品中诺如病毒·········································吴占文等(18-355)

GC-MS/MS法测定猪肉中二噁英及二噁英类多氯联苯·····································陆 静等(18-364)

双官能团化介孔二氧化硅材料的合成及其在氨基糖苷类药物检测中的应用·············唐敏敏等(18-372)

基于金@铂纳米酶的食品中过氧化氢残留快速检测试纸的研制·························李博然等(18-381)

基于机器视觉的鸡胴体原发性皮炎快速检测·············································吴江春等(20-350)

基于声振信号经验模态分解的香梨黑心病早期无损检测·································李 贺等(20-357)

双模板分子印迹材料固相萃取-高效液相色谱法联用测定果蔬中三嗪类农药·········刘建辉等(20-372)

基于UiO-66-NH2与适配体之间荧光共振能量转移检测大米中的镉离子·················程 静等(20-380)

碳气凝胶分散固相萃取-气相色谱法检测蔬果中有机磷农药残留·····················操江飞等(20-387)

同位素稀释-超高效液相色谱-串联质谱法测定鸡蛋中硝基咪唑类药物及其代谢物·········邱肖依等(22-366)

基于大气压化学电离的GC-MS/MS法测定动物源性食品中8 种酰胺类除草剂残留 ····杨志金等(22-373)

二维相关光谱图像结合深度学习用于皮蛋成熟度的高光谱无损检测·················陈远哲等(24-286)

基于复合纳米材料比色/荧光双信号的黄曲霉毒素B1检测 ·····································李 阳等(24-297)

物理回收下再生聚对苯二甲酸乙二醇酯的物理表征及挥发性有机化合物监测·········曾 严等(24-306)

近红外光谱快速检测大豆原油含磷量··········王 雪等(24-316)

基于裁剪适配体的纳米金比色法用于金黄色葡萄球菌肠毒素A的可视化检测 ··············崔丽伟等(24-323)

气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析 ····························林先丽等(24-329)

基于两种检测方法对特膳食品渗透压测定的比对·····································潘丽蓉等(24-339)

基于行业标准中马和驴成分检测方法用于骡肉检测的分析·························周 藏等(24-346)

Fe3O4@COOH纳米酶比色检测食用纯植物油的过氧化值·························栗 鑫等(24-352)

基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较·················李 彤等(24-360)

基于EfficientNet网络模型的猪肉新鲜度智能识别方法·································刘 超等(24-369)