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Optimization of chromatographic condition and content determination of four carotene isomers in red palm oil
YANG Huan, GAO Li, NIU Yueting, Yoong Jun Hao, SUN Yaming, GU Keren, HE Lijun
2022, 43(5): 1-8. DOI: 10.16433/j.1673-2383.2022.05.001
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Establish determination of peroxide values of edible oils by ATR-FTIR spectroscopy
GUO Na, WANG Heda, JIANG Xiuming, XIANG Guoqiang, HE Lijun
2022, 43(5): 9-13. DOI: 10.16433/j.1673-2383.2022.05.002
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Research progress of aflatoxin detection methods
JI Wenhua, LI Xuemei, YIN Xiaoyan, HAN Haoyue, QIAO Zhaoyu, ZHANG Lidan, MIAO Ran, MA Hanxue, MING Yufei
2022, 43(5): 14-21. DOI: 10.16433/j.1673-2383.2022.05.003
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Effects of black bean protein and lentil bean protein on physicochemical properties of wheat starch
REN Shuncheng, ZHANG Dandan
2022, 43(5): 22-28. DOI: 10.16433/j.1673-2383.2022.05.004
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Effects of CaCl2 on aggregation characteristics and secondary structure of wheat flour gluten
WANG Xiaohua, LIANG Ying, JIA Feng, WANG Qi, WANG Jinshui
2022, 43(5): 29-34,44. DOI: 10.16433/j.1673-2383.2022.05.005
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Effect of two hydrophilic cellulose ether on gluten in frozen dough
HAN Keyang, LIU Yawei, LIU Jie
2022, 43(5): 35-44. DOI: 10.16433/j.1673-2383.2022.05.006
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Changes of the quality of noodles and the chemical properties of glutenin in Chinese dried noodles stored at room temperature
ZHANG Jian, LI Xuejie, QU Niannian, LI Mengqin, ZHAO Yang, WEN Yaqing, REN Xiujuan, ZHANG Weifeng
2022, 43(5): 45-52. DOI: 10.16433/j.1673-2383.2022.05.007
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Analysis of quality and flavor substances of cellular noodles leavened by multiple strain
QUAN Miaomiao, XU Fei, CHEN Jie, WANG Lei, XIE Yamin, CAO Fei
2022, 43(5): 53-60. DOI: 10.16433/j.1673-2383.2022.05.008
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Effects of different grinding methods on the quality of degerminated corn flour
WEI Xue, WANG Fengcheng, SHEN Yuxian, XING Yanan
2022, 43(5): 61-67. DOI: 10.16433/j.1673-2383.2022.05.009
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Effects of starch content and ratio of amylose to amylopectin on the performance of starch-based degradable film and its degradation in soil
WANG Mingming, GUAN Erqi, LI Mengmeng, BIAN Ke
2022, 43(5): 68-76101. DOI: 10.16433/j.1673-2383.2022.05.010
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Optimization of fermentation process and functional characteristics of blueberry juice by lactic acid bacteria
ZHANG Chenyan, ZHANG Lixia, WEI Zhaohui, ZHOU Cunshan
2022, 43(5): 77-85. DOI: 10.16433/j.1673-2383.2022.05.011
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Cellulose nanofibrils from jute fibers as an O/W Pickering emulsifier
SONG Liangyi, MIAO Xiaran, HUANG Yuying
2022, 43(5): 86-93. DOI: 10.16433/j.1673-2383.2022.05.012
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Key genes of wheat bran degradation by White rot fungi
SONG Xin, SU Hao, JIANG Shiyu, LI Li
2022, 43(5): 94-101. DOI: 10.16433/j.1673-2383.2022.05.013
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Field trial on distribution of spinosad powder in grain bulk applied by vacuum ventilation in warehouse
XUE Dingrong, SUN Weiwei, WANG Chao, FANG Zhi, PAN Jun, LI Qianqian, WU Yi
2022, 43(5): 102-107124. DOI: 10.16433/j.1673-2383.2022.05.014
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Research on classification of sprouted wheat based on hyperspectral imaging technology
ZHANG Yurong, LU Guanqiang, WU Qiong, ZHANG Dongdong, PAN Yunyu, ZHOU Xianqing
2022, 43(5): 108-115136. DOI: 10.16433/j.1673-2383.2022.05.015
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Comparison study on different determination methods for the same food borne pathogen
CHEN Wanyi, JIANG Fei, DENG Rui
2022, 43(5): 116-124. DOI: 10.16433/j.1673-2383.2022.05.016
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Research progress of extraction, structure, and biological activity of lentinan
ZHU Junyou, LI Zhijia, DONG Zhaowei, WANG Anna, WU Ligen
2022, 43(5): 125-136. DOI: 10.16433/j.1673-2383.2022.05.017
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