Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

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Inhibition Effect of Phenyllactic Acid on Foodborne Vibrio vulnificus Biofilms by Yanfang ZHANG, Shuilin LIU, Mengjia GUO, Mengmin LÜ, Xinran LÜ, Fengling BAI, Jianrong LI, Fangchao CUI, Xiqian TAN, Hao DONG

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Effects of Different Drying Methods on Total Flavonoids Content and Antioxidant Activity of Hawthorn by Shihao LOU, Xiaojing SUN, Dandan LI, Chenchen ZHAO, Jianhua XIU

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Effects of Yam Powder Produced by Different Drying Ways on the Quality and Antioxidant Activity of Greek Style Yogurt during Refrigeration by Rongkun MA, Zhongyi ZHANG, Shangzhen CHENG

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi by Jin ZHANG, Tao YUAN, Xiaomei SHA, Yuelun XU, Yating KUANG, Zizi HU

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Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats by Li WU, Yuan ZHANG, Chunhong TANG, Huan YOU, Haijun CHANG, Shuai ZHANG

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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides by Sinan LI, Xi WANG, Yu AN, Jun YU, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Meng WANG, Aqin WANG, Ying WANG, Lu ZHANG

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Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology by Xiaoxi OU, Huiqing HUANG, Qiuming LI, Xinru YU, Nengbao JIANG, Hongzheng LIN, Yucheng ZHENG, Yun SUN

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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver by Ge ZHANG, Juan YOU, Hong YANG

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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein by Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG

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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis... by Rong HAN, Yan MA, Yu AO, Ting ZHANG, Xintao MENG, Mingqiang XU, Yan PAN

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Effects of Acid and Enzymatic Extraction on the Structure and Physicochemical Characterization of Collagen from Chinemys reevesii Skin by Dandan YU, Wenzhi WEI, Li GUAN, Wenzhuo CHEN, Hui CAO

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Research Progress and Functional Applications of Food Protein Fibrils by Zhenling LANG, Jie ZHUANG, Hongzheng LU, Shaoxiao ZENG, Haoran CHEN

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Analysis of the Muscle Structure and Protein Composition of Different Varieties of Cultured Large Yellow Croaker (Larimichthys crocea) by Yuan MA, Quanyou GUO, Yao ZHENG, Weibo SUN, Liu YANG, Xiaoyan SONG

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Optimization of Subcritical Extraction and Membrane Technology for Refining Acer truncatum Seed Oil by Xianting RAN, Yu WANG, Lilang LI, Chaoju ZHANG, Zhongsheng LUO, Mei PENG, Juan YANG

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An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour by Wangming LI, Rongkun MA, Qingchao JIA, Na XU, Xinxin KONG, Xiaoxiao WEI

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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

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Optimization of the "Loose Tea Blooming" Process for Guizhou Green Tea and Analysis of Characteristic Volatile Compounds by Linyao SONG, Hui XU, Siyao WU, Fengwei MA, Qiang FEI, Junyi DENG, Dajuan SHI, Yuze LIU, Yichen ZHAO, Xuan DONG, Su XU

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

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