Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee by Chong LU, Xinxin YU, Faguang HU, Xingfei FU, Yuhong ZHAO, Wenjiang DONG

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Analysis of the Quality Stability of Strawberry Juice Fermented with Water Kefir Grains during Refrigeration by Linlin YIN, Zhina CHEN, Ruixue SUN, Xianya LIU, Yuxin WANG

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Structure, Immune and Anti-aging Activities of Capsular Polysaccharide Produced by Lactobacillus plantarum W1 by Yongjiao GAO, Kun WANG, Jing ZHAO, Feng ZUO

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Progress on the Classification, Characteristics and Food Industry Application of Microbial Proteases and Lipases by Yao ZHANG, Jiaxin WANG, Chanchan WEN, Jiayun HU, Xiaofeng LIU, Yuanfeng WU

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Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid by Jia WANG, Fangli DING, Yu AN, Xueying ZENG, Zhihui ZHANG, Sinan LI, Kaiyuan XU, Fang ZHOU, Ying WANG, Lu ZHANG, Bingzheng XU, Zekun SUN

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Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins by Jinge XU, Zhuoqi ZHENG, Pengjie HOU, Gaoxing MA, Yandi XIONG, Zhuang MA, Meng LIU, Liang ZHAO, Xiaojun LIAO

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Anti-fatigue Effect of Water Extract of Food as Medicine Compound Polygonati Rhizoma Composition on Mice by Yanxia CEN, Yucai LIANG, Jiangying ZENG, Shenggao YIN, Gailian ZHOU, Shiman CHEN

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Quality-related and Quality-irrelevant Fault Detection and Diagnosis in Batch Fermentation Process Based on NSSAE by Zhong LIU, Zheng ZHANG, Xuyang LOU, Jinlin ZHU

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Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken by Cong LIU, Xin LIU, Peng WANG, Xinglian XU, Yin WANG, Jianchao LI

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Exploring the Interaction Mechanism between Persimmon Proanthocyanidins and Mucin Based on Fluorescence Spectroscopy by Zhenzhen GE, Yuxiang ZHAO, Qiaoqiao HU, Zelong LIU, Rongzu NIE, Wei ZONG, Siqun JING

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Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology by Mengjun CUI, Yurong WANG, Qiangchuan HOU, Haibo ZHANG, Longxin TIAN, Mingbo YE, Zhuang GUO

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Research on the Interaction between Eight Polyphenols and Arachin by Zuwei ZHANG, Rurui LI, Cong YANG, Yongyan MENG, Mingjuan SHEN, Jian SUN, Xuechun ZHANG

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Antifungal Activity of Essential Oil Isolated from Pelargonium roseum against Grey Mould (Botrytis cinerea) of Cherry Tomato by Fuyan LIU, Runxia YANG, Yangcuiji ZHENG, Chongjun ZHAO, Liming FAN, Fawu SU, Min YE

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Hypoglycemic Effects and Myocardial Protection of Sanghuangporus vaninii Polysaccharide on Diabetes Rats by Yue CHANG, Yue WU, Jianfeng GUO, Weiyuan ZHAO, Yuantian LU, Di LIU

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Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu by Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI

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Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries by Chao GE, Peng ZHANG, Jiangkuo LI, Xiaoyu JIA, Di WU, Chunyuan LI, Ling LIU

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Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties by Zifen ZHENG, Xiaowei CHEN, Bo ZOU, Yuanshan YU, Gengsheng XIAO, Lukai MA

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Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

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Preparation and Characterization of Rosa roxburghii Tratt Polyphenol-Sodium Alginate-Soy Protein Isolate Nanocomposites and Their Antioxidant Activity by Han LIU, Xiaoyan LIU, Yinping GUO, Xingyan MU, Zihui SHI

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Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study by Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI

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