Online First

    Online first articles have been peer-reviewed and accepted, which are not yet assigned to volumes/issues, but are citable by Digital Object Identifier (DOI).
    Study on the changes of rheological properties during the production of sourdough whole wheat steamed bread made by retarded sponge-dough method
    SHANG Panpan, ZHAO Renyong, WANG Xiangyu, LYU Haiqing, QIN Xianwu, HU Xinping, WEI Fenglu, ZHANG Yan
    DOI: 10.16433/j.1673-2383.202505050002
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    Isolation, Identification and Application of Bacillus subtilis Degrading Deoxynivalenol
    ZHAO Jiaxu, LIU Xiaomeng, REN Shuncheng, KANG Roujia, ZHANG lei
    DOI: 10.16433/j.1673-2383.202503060001
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    Application of PVA/CNTs/ZnO carrier immobilized L-AI and β-GAL dual-enzyme cascade to the efficient green preparation of D-tagatose
    LU Houzhen, NI Zifu, GUI Haitao, WANG Yao, SUN Zhongke, LYU Yangyong, HU Yuansen, WANG Le
    DOI: 10.16433/j.1673-2383.202503300001
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    Analysis of quality characteristics of northeast Japonica glutinous rice and cooked rice processing adaptability
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    DOI: 10.16433/j.1673-2383.202502190001
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    Research on the inhibitory impact of MEL-A-ZnONPs on common foodborne pathogens
    WANG Yuchen, QIAO Shan, NIU Yongwu
    DOI: 10.16433/j.1673-2383.202503220001
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    Effects of different modified wheat bran-germ on the quality characteristics of whole wheat flour and whole wheat alkaline noodles
    CHEN Peng, HAN Jing, MA Sen
    DOI: 10.16433/j.1673-2383.2025.03190002
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    Effect of ultrasonic pre-soaking conditions on the quality of parboiled japonica rice
    ZHOU Xianqing, YAN Huijie, HAN Jiajing, FENG Xiaoyu
    DOI: 10.16433/j.1673-2383.202502190002
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    Influence of plansifter motion parameters on sieving efficiency of different systems of materials after wheat milling
    LI Shuang, WANG Fengcheng, FU Yunfeng, ZHANG Baowei, SOTS Serhii, WANG Xiaoling
    DOI: 10.16433/j.1673-2383.202503130001
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    Effect of citrus fibers on the microstructure, rheology and 3D printing behavior of starch gels
    WU Hanfeng, CHEN Mengting, WANG Ning, LIU Xingxun, TIAN Yu
    DOI: 10.16433/j.1673-2383.202503220002
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    Screening, identification, and degradation characteristics of bacteria capable of simultaneously degrading multiple mycotoxins
    XIE Mingyang, LI Xiao, JIA Hang, XIE Yanli
    DOI: 10.16433/j.1673-2383.202410290002
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    Study on Potential Impact of Deltamethrin on Habrobracon hebetor Say
    YUE Yanli, LYU Jianhua, HAO Zhuo, BAI Chunqi, GUO Yafei
    DOI: 10.16433/j.1673-2383.202501250001
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    Effect of heat treatment on gossypol transformation in cottonseed
    WANG Huabin, YANG Ruinan, LIU Jun, LIU Wei, YANG Guolong
    DOI: 10.16433/j.1673-2383.202503030001
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    Effect of heat-moisture treatment of wheat on quality characteristics of wheat flour and dried noodles
    JIANG Peige, ZHANG Debang, YUAN Zuoyun, HUAN Meili, WEI Xiaoming, NIU Xinghe, REN Chengang, MA Sen
    DOI: 10.16433/j.1673-2383.202501060001
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    Research progress on the applications of omics technologies in food flavor analysis
    FU Yingjie, ZHANG Qidong, FAN Wu, MA Shanshan, WANG Yan, SHI Qingzhao, CHAI Guobi, WANG Dingzhong, XI Hui, LU Binbin
    DOI: 10.16433/j.1673-2383.202501060003
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    Production of sourdough steamed bread by liquid sponge fermentation and parameters optimization
    TIAN Hao, ZHAO Renyong
    DOI: 10.16433/j.1673-2383.202502120001
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    Screening of Haiendrix coagulans with antagonistic effect on Helicobacter pylori and its application in fermented milk
    Ding Changhe, Fan Xing, Gao Jun, Zheng Dongge, Du Lingguang, Hao Zhihui, Ma Yixing, Wang Shusong
    DOI: 10.16433/j.1673-2383.202410210002
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    Predicting model of stored-grain temperature based on an improved feature enhanced broad learning
    HOU Minglei, LIAN Feiyu, QIN Yao, WANG Qifu
    DOI: 10.16433/j.1673-2383.202407150001
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    Determination of salbutamol in livestock meat foods by electro-membrane extraction coupled with liquid chromatography-tandem mass spectrometry
    LYU Ming, GAO Haidong, WAN Libin, GAO Shucai, WEI Min
    DOI: 10.16433/j.1673-2383.202409060001
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    Purification and characterization of a xylanase (AcXyn) from Aspergillus capensis
    Zhang haibo, Li yanxiao, Ding changhe, Wang nannan, Jiang zhengqiang
    DOI: 10.16433/j.1673-2383.202501270001
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    Study on the mechanism of change in fracture strength of high moisture plant textured protein fibers
    AN Hongzhou, NIU Ruiqing, DU Yan, MA Runhao, WANG Mengying, LUO Qiong
    DOI: 10.16433/j.1673-2383.202408240001
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    Study on the antifungal effect of zingerone on the growth of Aspergillus flavus
    Xiao Hongying, Zhang Yiming, Liu Yuyang, Qi Fanghao, Li Qian
    DOI: 10.16433/j.1673-2383.202412230001
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    Study on adaptability of wheat shorts to make coating flour
    LU Haowen, SUN Binghua, QIAN Xiaojie, TONG Le, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202501030001
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    Optimization of working parameters of reciprocating vibrating sieve for wheat cleaning
    WU Guixin, WANG Fengcheng, LI Xueqiang, ZHANG Baowei, LI Xinze
    DOI: 10.16433/j.1673-2383.202502140001
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    Analysis of particle size and digestion properties of flour streams in wheat milling systems
    LU Suqi, MA Siyu, TONG Le, SUN Binghua, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202412130001
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    Study on the effect of different sourdough fermentation on the quality of wheat bran dietary fiber steamed bread
    WANG Xiao, ZHENG Xueling, WANG Xiaoxi, SUN Binghua, LI Li, MA Sen
    DOI: 10.16433/j.1673-2383.202410060002
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    Molecular Mechanism of Transcription Factor AFLA_105170 Regulating Growth and Aflatoxin B1 Synthesis in Aspergillus flavus
    XU qianru, ZHANG yige, WEI shan, LV yangyong, LEI yang, HU yuansen
    DOI: 10.16433/j.1673-2383.202407190002
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    Effect of alkaline pH shift combined with sonication on the structural and functional properties of peanut protein
    DONG Yuejie, ZHANG Shaobing, YANG Yuxuan
    DOI: 10.16433/j.1673-2383.202501180001
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    Optimization of preparation process and characterizations of liposomes co-encapsulating vitamin E and phytosterol linoleate ester
    PAN Li, LIU Zongjie, ZHU Xiaying, YANG Can, ZHAO Qian, DING Shibo, WANG Peixuan, WANG Mengjiao, LI Sihan, MA Weiwei
    DOI: 10.16433/j.1673-2383.202410200001
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    Screening and identification of lactic acid bacteria with potential anti-allergic activity
    XIN Xiangge, MENG Yue, MENG Jun, DING Changhe, XI Jun
    DOI: 10.16433/j.1673-2383.202411250001
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    Effect of different temperature on the quality of brown rice with high moisture content
    QI Tianjie, QU Lingyu, LYU Haoxin, CUI Chaoyue, ZHAO Yan, LIU Xuguang, GONG Zhigang
    DOI: 10.16433/j.1673-2383.202411110001
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    Analysis of key aroma components and sensory properties of Chinese baked roll by QDA combined with SAFE-GC-O-MS
    XU Hang, WANG Yuanhui, WANG Xiaokang, NING Chenyu, ZHAO Yixian, ZHANG Lanxi
    DOI: 10.16433/j.1673-2383.202412210001
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    Optimization of manufacture process of steamed bread riched in γ-aminobutyric acid
    HOU Caibo, LI Bingbing, LI Fengjiao, WANG Mengyu, WANG Xifeng, JIA Feng, LI Haifeng
    DOI: 10.16433/j.1673-2383.202409120001
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    Study on the interaction between kaempferol, resveratrol and gluten protein based on spectral method
    WANG Anna, HAN Liya, WU Ligen
    DOI: 10. 16433/ j. 1673-2383. 202409040002
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