基础研究

热压结合处理对绿色魏斯氏菌生理特性的影响···············································余龙霞等(1-1)

融合魏斯氏菌胞外多糖的分离纯化及其生化特性···········································姜 静等(1-9)

烟熏时间对培根杂环胺含量及产品品质的影响·············································杜洪振等(1-16)

源自轻腌大黄鱼的特定腐败菌特性及腐败能力·············································郭全友等(1-24)

半乳糖基月桂酸单甘酯对短小芽孢杆菌的抑制机理·············································许苗苗等(1-33)

不同烹饪方式下烹饪时间对西兰花中萝卜硫苷和萝卜硫素的影响·························卢 旭等(1-41)

基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价·····························李叶贝等(1-48)

基于自组织映射模型对香肠产品喜好度的预测·········································刘宇佳等(1-55)

芳樟醇气相抗菌活性与作用机制······················吴克刚等(1-61)

谷物蛋白体外消化率测定方法的修正··············刘艳美等(1-68)

鲜湿米粉品质评价及原料选择··························雷婉莹等(1-74)

红曲霉对类Camembert干酪成熟期质构和风味的影响···········································王 童等(3-1)

鼠尾草酸对α-淀粉酶的抑制作用 ······················王 静等(3-12)

复合酶修饰对红薯淀粉分支结构和物化特性的影响·············································肖 瑀等(3-18)

藏羊肉宰后成熟过程中热休克蛋白27对肌原纤维蛋白及细胞凋亡酶的影响·················孙金龙等(3-24)

热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响·················李红娟等(3-30)

基于动态流变学的明胶/变性淀粉共混体系溶胶-凝胶相互转变动力学解析 ···················邹秀容等(3-37)

刺梨不同干燥模型建立及综合品质分析··········陈思奇等(3-47)

不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析·········································章 蔚等(3-55)

南美白对虾过热蒸汽干燥特性及干燥数学模型·················································员冬玲等(3-62)

Helveticin-M与绿原酸复配对大肠杆菌和肠炎沙门氏菌的抑菌效果及其机制·············王虹懿等(3-68)

颗粒粒径和相互作用对凝胶颗粒团簇硬度的影响·············································陈 伟等(3-75)

腐乳营养成分与质构特征及其偏相关分析······庄 洋等(3-80)

基于肌浆蛋白质组研究黑切牛肉的形成机制····吴 爽等(5-1)

黑果枸杞花色苷提取物对胰脂肪酶活性的影响···················································张 静等(5-8)

抗菌肽brevilaterin与ε-聚赖氨酸对金黄色葡萄球菌的协同抑菌机理·····························宁亚维等(5-15)

酶解对豆腐干凝胶结构和理化特性的影响·············································陈凡凡等(5-23)

黄酒非生物稳定性的预测模型··························谢广发等(5-31)

‘巨峰’葡萄皮花色苷的分离纯化、结构鉴定及抗肿瘤活性·································薛宏坤等(5-39)

鸭油的体外抗氧化活性分析······························龙 霞等(5-49)

乳酸对阴沟肠杆菌生物膜形成的抑制作用········刘亚文等(7-1)

长黑青稞中不同形态多酚的提取及体外抗氧化活性···············································朱昱琳等(7-8)

植物糖原-槲皮素复合物的制备及特征 ············韦倩倩等(7-14)

制备条件对结冷胶流体凝胶形成的影响··········陈 青等(7-23)

大豆蛋白与千叶豆腐品质特性的关系··············王喜波等(7-30)

新疆花生品种（系）蛋白亚基组成及品质特性分析·················································袁秋岩等(7-38)

牛至精油对腐生葡萄球菌抑制作用机制··········陈梦玲等(7-46)

孔石莼多糖锌结构表征与体外降血糖活性······汤陈鹏等(7-52)

肠膜明串珠菌素mesenterocin ZLG85分子结构及对伤寒沙门氏菌的抗菌机理·············高玉荣等(7-59)

表面糊化处理确定乙酰化羟丙基小麦淀粉中取代基团分布·····························赵 凯等(7-66)

紫花苜蓿茎叶功能特性指标的测定与分析······来思彤等(7-73)

丁香酚对腐败希瓦氏菌和荧光假单胞菌的抑制机理···········································周倩倩等(9-1)

磁性Fe3O4/壳聚糖复合微球的制备及其对苹果汁有机酸的吸附···································姜飞虹等(9-7)

基于FPG-SOM的粮食供应链危害物风险分级评价·················································王小艺等(9-15)

不同品种小米蒸煮食味品质评价及比较··········张 凡等(9-23)

基于区块链的粮油食品全供应链可信追溯模型·················································董云峰等(9-30)

深度油炸过程中油脂劣变对薯条中油脂和水分含量的影响及水分替代规律·················李 良等(11-1)

热加工条件对牛血清白蛋白-葡萄糖糖基化体系抗氧化活性的影响·····················李 军等(11-7)

益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响·······························杜 瑞等(11-14)

黄变对大米流变特性以及内部结构的影响 ·····肖 悦等(11-22)

鲜花生仁烘烤温度对花生酱风味和综合品质的影响···········································舒 垚等(11-28)

日粮添加亚麻籽对苏尼特羊肌纤维特性及肉品质的影响···························侯普馨等(11-36)

体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响·······························李占明等(11-43)

柱状茭白真空预冷热质传递分析····················王 宁等(11-50)

紫果西番莲果皮花色苷鉴定及其生物活性 ·····何 丹等(11-57)

球磨法制备淀粉-芹菜素复合物及其消化性分析···················································张黎明等(11-64)

肠溶性白藜芦醇电纺纤维的制备、性能及其体外抗氧化活性·····························周 军等(13-1)

淡碱蒸胚对玉米胚及其毛油中真菌毒素的降解消除作用·····························郑婷婷等(13-8)

正常牛肉与DFD牛肉成熟过程中保水性和水分状态变化·······························孙文彬等(13-14)

不同烘焙程度与等级武夷肉桂茶品质差异分析···············································徐邢燕等(13-22)

蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制···································邹 波等(13-29)

蛋清源肠内营养粉的冲调特性及品质稳定性评价···········································马艳秋等(13-38)

红树莓酒渣结构、理化性质以及吸附性········齐云飞等(13-46)

鲜食百香果果实品质综合评价模型的建立及应用·······································马文霞等(13-53)

加热温度对麻鸭肌原纤维蛋白结构与凝胶特性的影响·······························王正雯等(13-61)

酪蛋白和工艺对再制稀奶油稳定性的影响······李 扬等(15-1)

自组装多肽水凝胶对百里香精油的控释作用、抑菌和抗氧化效果的延长作用 ························赵梦倩等(15-8)

牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较···········································杨 静等(15-15)

单甘酯和豆甾醇混合物固化葵花籽油的规律···········································蒋兆景等(15-22)

石竹烯对热杀索丝菌的抑菌机理····················舒慧珍等(15-31)

植物糖原负载提高姜黄素的稳定性和生物活性·······································韩兴曼等(15-39)

二氢杨梅素-Ag+纳米乳液的制备及其对金黄色葡萄球菌抑制性能与机理 ·············丁利君等(15-48)

不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响···························李 双等(15-54)

基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价···························李笑梅等(15-64)

滚揉腌制对牛肉盐水火腿品质的影响············赵改名等(15-72)

不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响···········································谭子璇等(15-79)

反式肉桂醛对副溶血性弧菌

毒力因子的抑制作用···································王 硕等(15-88)

高速逆流色谱分离纯化桑葚花色苷及其抗氧化活性···················································薛宏坤等(15-96)

‘塔罗科’血橙成熟过程中花色苷积累及其与糖酸含量相关性·····················喻最新等(15-105)

蓝莓酒渣对泡菜亚硝酸盐和生物胺的抑制作用·························································张娜威等(17-1)

烷过氧自由基氧化对草鱼肌原纤维蛋白热聚集行为的影响·········································李学鹏等(17-9)

牛磺酸对肉鸡生长性能、肉品质及肌肉抗氧化功能的影响···························韩红丽等(17-17)

‘雪花’梨酒综合品质评价体系的建立········李丽梅等(17-23)

细叶小檗果小檗碱抑菌性能及机理················包怡红等(17-29)

利用示踪粒子及膨胀流变学研究β-乳球蛋白聚集体的界面行为·······································叶 晶等(17-35)

魔芋葡甘露低聚糖的热稳定特性以及与低聚果糖益生元的对比分析·······················叶 枫等(17-45)

利用密度泛函理论分析蓝莓花色苷抗氧化活性·······································王兰娇等(17-53)

对羟基苯甲酸及其烷基酯在水包油乳液中抗氧化效率的假相模型解释·······················黄师荣等(17-60)

杨桃种质果实品质性状遗传多样性分析········马小卫等(17-68)

特殊环境巨大芽孢杆菌LB01抗菌活性成分的分离鉴定及抗病机理···································丁从文等(17-75)

蚕豆多酚对过氧自由基介导的DNA损伤的保护作用···········································林 琳等(17-83)

牛肌红蛋白热加工过程中多肽稳定性影响因素分析及其在真实性鉴别中的应用·········李莹莹等(19-1)

百里香精油微胶囊对摩根氏菌和变形杆菌产组胺机制的影响·································于红红等(19-9)

基于深度置信网络-多类模糊支持向量机的粮食供应链危害物风险预警·······················王小艺等(19-17)

颗粒形绿茶的物理特性与外形品质关联性····郭 丽等(19-25)

抗菌肽brevilaterin与柠檬酸联用对大肠杆菌的协同抑菌机理···························宁亚维等(19-31)

10 种植物精油对腐生葡萄球菌抑制效果比较及肉桂精油抑菌机制分析·······························蓝蔚青等(19-38)

基于果胶特性改变的罐藏黄桃质构软化机制·······················································于笑颜等(19-45)

核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析···································蓝文言等(19-53)

北疆早、中熟本土苹果品质分析与评价···········································伊丽米努尔等(19-62)

丁香酚对蓝莓链格孢霉的抑制作用················葛达娥等(19-68)

酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析·······························刘郁琪等(19-74)

果胶/酪蛋白酸钠复合运载体系的构建及对番茄红素的控释机理·······························王擎宇等(19-83)

浓香型白酒窖池分层分位点池底窖泥pH值、主要有机酸与钙、镁离子之间的相关性分析···················································张会敏等(19-90)

生鲜猪肉肌细胞内外间隙和水分状态与持水性的关系·····································李华健等(21-1)

定量卤制牛肉干的品质特性······························周亚军等(21-7)

马泡瓜籽油理化特性、组成分析及氧化稳定性·······································纪佳璐等(21-15)

马铃薯片脆性的力学和声学测量····················胥慧丽等(21-22)

体外模拟胃肠道消化和结肠发酵对长黑青稞多酚生物有效性和抗氧化活性的影响·······································陈 壁等(21-28)

产黄青霉发酵鸭肉制品食用品质、微观结构及物理化学特性变化···················蓝天婵等(21-36)

基于iTRAQ定量蛋白质组学的

三文鱼新鲜度分析············································马聪聪等(21-44)

杨梅素-丙烯醛加合物抗氧化及捕获丙烯醛活性·············································卢永翎等(23-1)

氧化对羊肉肌原纤维蛋白分子与理化特性的影响·············································张海璐等(23-8)

[C4mim]BF4、[C4Py]Cl离子液体与木瓜蛋白酶相互作用的荧光光谱分析和分子对接·······田康永等(23-15)

基于手机图像的不同贮藏时间下冷却羊肉的部位判别···································孟令峰等(23-21)

Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles ····XU Hanshan et al. (23-27)

不同品种大米组分含量与米饭加工品质特性的关系···········································李枝芳等(23-35)

不同储藏年限稻谷的品质及鲜湿米粉加工适应性分析···········································张玉荣等(23-42)

凝固温度对填充豆腐凝胶特性及分子间作用力的影响···································金 杨等(23-49)

ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响·······························蓝蔚青等(23-56)

紫苏精油抑制灰绿曲霉的活性与机理············袁 康等(23-63)

苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理···························宁亚维等(23-70)

不同薯类淀粉结构性质与粉条品质的关系····邹金浩等(23-77)

啤酒花中不同比例β-酸同系物的抗氧化及抑菌活性·······································杨静文等(23-83)

金枪鱼暗色肉酶解优势肽鉴定及其体外抗氧化和血管紧张素转换酶抑制活性分析···············王 锐等(23-91)

草鱼鱼鳞抗菌肽与肉桂精油联合抑菌作用及机理·········································王雪燕等(23-100)

食品化学

大豆球蛋白-花青素Pickering乳液性质 ···············鞠梦楠等(2-1)

蓝靛果多糖功能特性、结构及抗糖基化活性····徐雅琴等(2-8)

焦磷酸钠对氧化猪肉肌原纤维蛋白的谷氨酰胺转移酶交联反应及凝胶性能的影响·············································孙 悦等(2-15)

变性淀粉对肌原纤维蛋白凝胶特性的影响······吴 香等(2-22)

食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响·················温荣欣等(2-29)

TSP与SPH复合物对面团特性及面条品质的影响机制·····································张莹莹等(2-37)

酸性条件下根皮苷对低酯果胶流变特性、抗氧化活性及微观结构的影响·····················张舒翼等(2-43)

柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响·························周显青等(2-50)

大豆7S、11S蛋白的结构与热致凝胶特性的分析·············································冯 芳等(2-58)

黑果腺肋花楸花色苷与果胶的结合作用对其稳定性的影响·································魏婧琦等(2-65)

山楂叶多糖对发酵乳品质及抗氧化活性的影响·········································赵岩岩等(2-73)

杨梅素与G-β-CD的包合作用及抗氧化性分析···················································王轶博等(4-1)

乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响···············································彭新颜等(4-7)

不同种类肉肌浆蛋白的油-水界面性质 ············杜菲菲等(4-15)

宏量营养素和pH值对乳剂型特医食品基质品质的影响·····························刘 媛等(4-23)

低酯果胶协同NaCl对全蛋液凝胶性质的影响 ····王轶男等(4-32)

NaOH处理对霞多丽葡萄籽原花青素的影响 ······张 杰等(4-41)

改性大豆磷脂对豆粉结构和理化性质的影响·····王喜波等(4-52)

绿豆多肽锌螯合物的制备及其结构与体外消化的分析·································富天昕等(4-59)

工业改性对大豆蛋白结构及大豆蛋白-肌原纤维蛋白复合凝胶的影响·····················贾子璇等(4-67)

豌豆蛋白对鸡肉糜热诱导凝胶品质特性与微观结构的影响·································计红芳等(4-74)

绿原酸对不同加热方式的草鱼品质的影响·····················································李君珂等(4-80)

改性马铃薯淀粉对肌原纤维蛋白凝胶特性的影响·············································周凤超等(4-86)

丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响·······································蒋祎人等(6-1)

醇溶蛋白和麦谷蛋白配比对饼干品质的影响····杨 涛等(6-8)

鸡蛋中卵白蛋白和溶菌酶相互作用对其结构和致敏性的影响·····························汪吴晶等(6-16)

不同酸价米糠毛油碱炼脱酸过程甘油酯

组成及3-氯丙醇酯和缩水甘油酯含量的变化·············································刘玉兰等(6-25)

酸化速率对大豆蛋白凝胶结构的调控··············李倩如等(6-31)

平贝母多糖铁配合物的合成、结构特征及抗氧化活性·········································张 曼等(6-36)

酸解法与酶解法调控右旋糖酐分子质量的比较·············································黄瑞杰等(6-43)

热改性莱阳芋头淀粉对乳液形成及稳定性的影响·································张琳琳，朱宇竹等(6-51)

油脂对油炸食品中反式脂肪酸含量的影响······郑 艺等(6-58)

限域结晶法制备载β-胡萝卜素的氧化淀粉水凝胶球···········································白 杰等(8-1)

蛋白质氧化对羊肉糜流变与凝胶特性的影响····张海璐等(8-8)

废弃黑葵花籽壳绿色制备金纳米粒子及其抗氧化和催化性能·········································关桦楠等(8-14)

卵清分离蛋白-亚麻籽油高浓度乳液的制备及胶体性质表征·····································方艾虎等(8-21)

花生油制取工艺主要工段3,4-苯并(a)芘及3-氯丙醇酯的产生及脱除 ·····························杨 威等(8-27)

亚麻籽粕制备小分子抗氧化活性肽··················张文敏等(8-36)

辛弗林分子印迹聚合物的制备及其在固相萃取中的应用·····································李 玲等(8-45)

脂肪替代物对人造奶油物性品质的影响··········徐群英等(8-52)

预处理技术对冷榨双低菜籽油中脂质伴随物含量的影响·································张欢欢等(8-57)

莲原花青素对面包品质及功能特性的影响······郑 妍等(8-62)

低酰基和高酰基结冷胶对模型饮料中百香果皮花色苷热稳定性的影响·················程宏桢等(8-69)

铁蛋白-海藻酸钠纳米包埋ACE抑制肽 ············夏伟荣等(8-77)

包覆花色苷W1/O/W2型乳液的消化特性及其缓释效果·········································徐伟丽等(10-1)

压榨及浸出工艺对大豆油稳定性影响及IPLS-SPA特征波段选择方法应用 ················张丙芳等(10-8)

乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备···············································钱 柳等(10-14)

制麦工艺对特种麦芽品质的影响····················赵川艳等(10-21)

奇亚籽皮多糖对乳状液聚集稳定性的影响····刘婷婷等(10-29)

近江牡蛎多糖的结构鉴定及免疫调节能力分析·······································杨大俏等(10-38)

香菇粉对干脆面面团流变特性及其油脂含量和分布的影响·······························张艳荣等(10-47)

姜黄素与白首乌蛋白以及大豆分离蛋白相互作用的比较···································邢永娜等(10-53)

荞麦蜂花粉破壁扫描电子显微镜分析及黄酮模拟消化释放·········································沈志燕等(12-1)

腌制方式对鸭肉腌制速率及品质的影响··········陈 星等(12-7)

溶液体系中迷迭香酸与肌球蛋白的相互作用及其对蛋白理化特性的影响···············周 扬等(12-14)

碱提条件对麸皮阿拉伯木聚糖组成、理化性质、流变学特性的影响···················鲁振杰等(12-22)

大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征···················王玉莹等(12-28)

Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate·······················MA Ling et al. (12-36)

等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性···································石 柳等(12-46)

苹果渣结合预乳化稻米油对低脂猪肉丸品质的影响·······································王正荣等(12-54)

淀粉微粒和酪蛋白酸钠协同稳定Pickering乳状液性质 ···································王 然等(12-60)

不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性···············别 蒙等(12-67)

高铁肌红蛋白氧化对牦牛肉肌原纤维蛋白生化特性的影响···························崔文斌等(12-77)

酸热诱导大豆分离蛋白纳米颗粒形成及其荷载姜黄素的特性·········································袁 丹等(14-1)

辣根过氧化物酶催化阿魏酸交联果胶物化特性·········································刘延照等(14-9)

海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理·······································刘芳芳等(14-15)

蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响·······················代克克等(14-23)

蛋清粉对糜米-小麦粉面团特性及馒头品质的影响···········································马薇薇等(14-30)

等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响······························孙克奎等 (14-36)

Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响·······················孙禹凡等(14-42)

TGase和Ca2＋联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响···············鲍佳彤等(14-50)

大豆亲脂蛋白组分分析及体外抗氧化特性····曾剑华等(14-58)

温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响···················许 蓉等(14-66)

发酵香肠源抗氧化肽的稳定性··························栾晓旭等(16-1)

高水分环境条件下普通和蜡质大麦淀粉不同比例复配体系的功能性质·····················赵神彳等(16-8)

豆浆成分对Bowman-Birk胰蛋白酶抑制剂热失活程度的影响···························甄少波等(16-15)

多酚对热处理甜瓜汁挥发性关键异味组分的抑制作用···································孙钰清等(16-21)

3 种氨基酸对西式熏煮火腿品质及N-亚硝胺形成的影响···································周亚军等(16-29)

末水坛紫菜蛋白源抗氧化肽的制备、分离纯化与体外抗氧化活性·······················胡 晓等(16-37)

不同蛋白质对大黄米淀粉老化特性的影响····肖 瑜等(16-45)

热烫处理对高添加量马铃薯生全粉馕制品品质的影响·······································邹淑萍等(16-52)

绿豆蛋白对荞麦淀粉糊化和流变特性的影响···········································修 琳等(16-57)

不同粒径薯渣纤维对小麦面团流变特性的影响···········································郑万琴等(16-62)

火龙果茎植物甾醇对姜黄素纳米脂质体稳定性以及释放性能的影响·······················黎雨浩等(16-68)

不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响···················瞿 丞等(16-77)

β-乳球蛋白、叶酸和视黄醇三元复合物的形成机制及功能性质···································包小妹等(16-86)

不同油脂对油炸食品中苯并(a)芘含量的影响···················································郑 艺等(16-94)

乳清分离蛋白与单宁酸相互作用提高稻米油Pickering乳液的稳定性 ·····················李宛蓉等(18-1)

大黄鱼卵分离蛋白乳液的构筑及其体外消化规律·················································王笑涵等(18-8)

冲泡用水中Mg2＋对红茶茶汤滋味品质的影响及机制·······································刘艳艳等(18-14)

VE在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响···································于梦丹等(18-21)

热诱导对麦醇溶蛋白/芦丁相互作用及其乳液流变学特性的影响·······················李春翼等(18-27)

NaHCO3浸泡对反复冻融鮰鱼肌肉品质的影响···········································章 蔚等(18-35)

苜蓿冰结构蛋白对冷冻湿面筋品质及结构的影响·······································曲 敏等(18-42)

pH值对米糠清蛋白和球蛋白的结构、溶解性及表面疏水性的影响·······················杨 健等(18-51)

添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响···································计红芳等(18-58)

葛氏鲈塘鳢鱼头多糖的制备、结构鉴定及体外生物活性分析·······································高阳杨等(18-64)

L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响·········································方 芮等(20-1)

柚皮苷纳米乳液递送体系的消化特性··············程 喆等(20-7)

脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响·······························石永祺等(20-14)

射频处理提高米糠稳定性及其对品质的影响···················································于殿宇等(20-20)

pH值对麦醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影响 ···························王启明等(20-27)

高筋粉添加量对油塔子品质的影响················陈舒唱等(20-35)

分子蒸馏法脱除油脂中3-氯丙醇酯和缩水甘油酯···················································黄会娜等(20-41)

猴头菇-青稞预糊化粉的添加对桃酥品质的影响···········································马 宁等(20-46)

酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果···································黄晶晶等(20-54)

小球藻多糖的分离纯化及理化性质················史瑞琴等(20-61)

八角水溶性膳食纤维对油脂乳液消化特性的影响···································吴克刚等(20-68)

没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响·············贾 娜等(22-1)

鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定·············································周名洋等(22-8)

pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响·······················曾 琪等(22-15)

γ-聚谷氨酸对冻藏面团及馒头品质的影响·····谢新华等(22-22)

果胶、BSA及壳寡糖相互作用及对BSA负载效果的影响 ···································范丽萍等(22-28)

pH值偏移处理对油莎豆蛋白结构及乳化性质的影响···········································王 琳等(22-34)

辛烯基琥珀酸小米淀粉酯稳定Pickering乳液 ···············································陆兰芳等(22-42)

蒸汽热烫预处理对光核桃粉粉体特性、功能因子溶出量及滋味的影响···················吕 健等(22-49)

酶法合成亚麻酸磷脂的结构特性及抗氧化性···········································肖志刚等(22-57)

黄秋葵发酵酒渣果胶多糖的流变学性质········陈发河等(22-64)

鳗鱼骨胶原肽钙螯合物的制备及其稳定性和Caco-2吸收特性 ·····························钱跃威等(24-1)

竹叶提取物对低硝西式熏煮火腿品质及亚硝酸盐的影响·································周亚军等(24-9)

兔皮胶原蛋白的性质及凝胶临界模型的建立···········································张晓亮等(24-16)

食品工程

高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响·········································刘竞男等(1-80)

气流超微粉碎对玉米淀粉微观结构及老化特性影响·················································王立东等(1-86)

空化微射流对豆渣膳食纤维结构及功能特性影响·································吴海波，于静雯等(1-94)

电子束辐照对葵花籽蛋白微观结构和水解特性的影响···········································姜程耀等(1-100)

空化微射流对生物酶法豆渣蛋白结构影响的拉曼光谱分析···························李 杨等(1-105)

干燥工艺对鱼油微胶囊结构和品质特性的影响·············································江连洲等(3-86)

涡流空化改善大豆分离蛋白溶解性的分子间作用机制·············································任仙娥等(3-93)

射流空化对大豆分离蛋白-磷脂酰胆碱乳化特性的影响·············································田 甜等(3-99)

超巴氏杀菌对牛乳酪蛋白微观结构及凝聚性质的影响···········································张安琪等(3-106)

马铃薯燕麦复合面条热泵-热风联合干燥质热传递规律分析·································屈展平等(5-57)

空气放电处理对尖孢镰刀菌生理代谢和细胞膜的影响·················································刘梦蝶等(5-66)

超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性·····························钟明明等(5-73)

热处理对淮山熟全粉理化特性的影响··············苏小军等(5-80)

微射流对野生黑豆蛋白结构及功能性的影响······吴海涛(5-87)

超声复合碱处理对Oleosin蛋白结构及功能特性的影响·············································孙禹凡等(7-79)

热风干燥过程中带壳鲜花生水分迁移特性及品质变化·····································卢映洁等(7-86)

Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment ·····BIAN Huawei et al. (7-93)

苹果汁冷冻浓缩与真空蒸发浓缩效果的对比···········································秦贯丰等(7-102)

射流空化对大豆分离蛋白的理化性质及结构的影响·······························白 银等(7-110)

射频处理对红枣中短波红外干燥动力学及品质特性的影响···························王坤华等(7-117)

不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响···········································叶 韬等(7-124)

超声-微波协同提取大豆种皮多糖性质及微观结构·····································王胜男等(9-37)

高压脉冲电场对普洱生茶香气和陈化时间的影响·············································张晓云等(9-43)

微波复热时间对预制猪肉饼过熟味、脂肪氧化和水分分布特性的影响·················张凯华等(9-50)

射流空化对大豆11S球蛋白结构和功能特性的影响·············································解长远等(9-57)

辐照对带鱼鱼糜内源性转谷氨酰胺酶及凝胶特性的影响···········································杨 镕等(11-71)

热辅助超声波对浑浊小麦啤酒理化和感官特性的影响···········································肖 秧等(11-77)

不同冻结方式对冻结猪肉保水性的影响机制·······································白 京等(11-83)

不同干燥方式对甘薯叶片水分迁移、微观结构、色泽及复水性能影响的比较···········季蕾蕾等(11-90)

动态高压微射流处理对红芸豆多糖基本结构特征、流变性质和固体形貌的影响······李安琪等(11-97)

超声处理对红豆蛋白-叶黄素复合物结构和功能性质的影响·····························杜 琛等(11-104)

蔗糖调控对气流膨化黄桃片微观结构及品质的影响·····································刘春菊等(11-113)

超声辅助2,2,6,6-四甲基哌啶-1-氧自由基催化制备绿豆氧化淀粉及其结构与性质分析·········································范金波等(11-121)

超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的比较·································刘雨曦等(11-128)

辐照辅助接枝反应提高大豆蛋白乳液冻融性质·············································王玉莹等(11-135)

‘修水化红’甜橙皮热风干燥动力学及其品质特性分析·························周 明等(11-141)

干燥方式对香菇品质特性及微观结构的影响·········································张海伟等(11-150)

全蛋液双频超声真空干燥的干燥特性及数学模型分析·································白喜婷等(11-157)

加工工艺对茶树花品质及抗氧化活性的影响·····································黄 艳等(11-165)

不同方式干制龙眼果肉的粗多糖理化及生化特性比较···············································王诗琪等(13-69)

超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响···············刘竞男等(13-76)

热风干燥温度对糯玉米理化特性的影响········周静宜等(13-83)

高能球磨对大米淀粉物化特性和结构的影响···················································豁银强等(13-89)

干燥方式对绿茶栗香的影响··························张铭铭等(15-115)

树莓果浆微波泡沫干燥过程能量吸收与利用·················································秦庆雨等(15-124)

超声作用下虎乳灵芝多糖-硒纳米粒子的非酶糖基化抑制作用·································肖益东等(15-134)

干燥方式对酸枣果肉活性物质及抗氧化能力的影响·····································杜晨晖等(15-140)

足火热传递方式对工夫红茶品质成分及色泽、滋味的影响·························王华杰等(15-148)

基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响·····················严 薇等(15-158)

脉动压力技术对卤蛋腌制效率和品质的影响·····································袁 诺等(15-164)

空化射流促糖基化对大豆蛋白结构与功能性的影响·································孟凡迪等(15-171)

超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响·····················宋 悦等(15-177)

辉光放电等离子体对硫色镰刀菌的杀菌作用·······················································杜明远等(17-89)

不同主产国别椰子水成分及预处理方式对细菌纤维素合成的影响···························罗佳茜等(17-97)

超声辅助冷冻对鸡胸肉肌原纤维蛋白乳化稳定性的影响·············································张 潮等(17-104)

湿热处理对薏米淀粉聚集态结构及糊化特性的影响·····························王宏伟等(17-111)

超声处理对鲫鱼皮胶原蛋白的自组装行为和理化性质影响···································贾俊强等(19-98)

真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响·························张艳艳等(19-105)

超微粉碎对4 种杂粮粉理化性质及功能特性的影响·········································王 博等(19-111)

分段式远红外-热泵干燥对龙眼品质的影响·········································彭 健等(19-118)

常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响·····················李 可等(19-124)

不同干燥方式对红花玉兰花蕾挥发油成分及抗氧化、抗菌活性的影响·············程嘉莉等(19-132)

蒸汽爆破对牛骨理化特性的影响··················张舒晴等(19-140)

高压均质对大豆分离蛋白-大豆异黄酮相互作用及其复合物功能性质的影响·············王 娜等(19-146)

微波巴氏杀菌对软包装大马哈鱼鱼片的品质影响···········································薛倩倩等(21-52)

卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响·······························雷雨晴等(21-58)

蓝圆鲹鱼油微胶囊稳定性分析及其货架期预测模型的建立与评价···················王淑惠等(21-66)

滚筒干燥和挤压膨化对黑色谷物理化性质及储藏稳定性的影响···························邱婷婷等(21-73)

超声辅助浸渍冷冻对猪肉水饺肉馅品质的影响·········································吴宇桐等(23-107)

超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响·····················张 晶等(23-114)

低频高强度超声波对鸡胸肉肌原纤维蛋白性质的影响·········································李 可等(23-122)

超声改性对燕麦膳食纤维理化性质及结构的影响·····································牛 希等(23-130)

不同解冻方式对冷冻竹荚鱼品质的影响······王雪松等(23-137)

复合凝聚法制备绿咖啡油微胶囊及其性能 ····谭 睿等(23-144)

提香温度对绿茶（香茶）干燥效能及风味品质的影响·········································蔺志远等(23-153)

生物工程

不同载体固定化蒙氏肠球菌发酵蛋壳制备乳酸钙·············································赵静丽等(2-80)

布氏乳杆菌产γ-氨基丁酸发酵条件的优化 ·······司阔林等(2-87)

体外结肠发酵对青稞膳食纤维中酚类化合物的含量及抗氧化活性的影响 ··············邹青飞等(2-94)

酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用·······························杨 婕等(2-101)

乙醇降解菌种的筛选及其发酵乳产品解酒功效评价·······································刘威良等(2-107)

发酵条件对植物乳杆菌叶酸合成的影响········李强坤等(2-114)

敲除ptsG基因及共表达透明颤菌血红蛋白提高大肠杆菌SHMT产量 ···················韩 琴等(2-119)

利用Illumina MiSeq测序分析手筑茯砖茶发酵及干燥阶段真菌群落多样性···············陈梦娟等(2-126)

热预处理对蓝蛤酶解及酶解液呈味特性的影响···········································李学鹏等(2-133)

乳酸菌抑制N-亚硝胺形成的机理探究及应用效果···································李秀明等(2-141)

Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties ···············SHEN Jingyun et al. (2-148)

产β-D-半乳糖苷酶马克斯克鲁维酵母的分离鉴定及其产酶特性···················郑 义等(2-158)

接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响···························孙 悦等(2-166)

具抗氧化功能益生菌菌株筛选及其对丙烯酰胺诱导肠上皮细胞氧化损伤的保护作用·······李 桐等(2-173)

面向规模化应用的竹荪多糖液态深层发酵工艺优化·······································冯 杰等(2-181)

酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析···················王 欢等(2-188)

四川浓香型大曲生产中酵母菌、芽孢杆菌与工艺指标的关联性分析···················向慧平等(2-196)

代谢工程改造大肠杆菌合成反式-4-羟基-L-脯氨酸 ·································李 强等(2-202)

传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵···········································刘彦敏等(2-208)

新老窖池黄水的差异性及静置培养对其影响·······································张会敏等(2-215)

基于宏转录组学技术对豆酱中活菌群落分析方法的建立·····································安飞宇等(4-96)

转基因检测中大豆蛋白DNA提取方法筛选及其lectin基因降解分析 ······················杜 艳等(4-102)

襄阳大头菜发酵过程中细菌的多样性············吴进菊等(4-112)

植物乳杆菌内源性质粒序列分析及其表达载体的构建···········································方来杉等(4-118)

基于高通量测序的浙江玫瑰醋发酵过程中细菌菌群结构及其动态演替 ·············方冠宇等(4-125)

基于高通量测序分析蟹糊微生物菌群多样性·······································李 成等(4-134)

乳酸菌发酵米粉酸面团生化特性及其对馒头蒸制特性的影响·································吴玉新等(6-64)

混合酵母发酵对刺葡萄酒香气成分气味活性的调整作用·····································李爱华等(6-72)

葡萄糖氧化酶在无孢黑曲霉中的重组表达及酶学性质·····································林晓彤等(6-79)

乳酸菌和木糖葡萄球菌对产气荚膜梭菌抑制能力分析·········································张 欢等(6-86)

新疆喀什地区维吾尔族婴幼儿肠道双歧杆菌遗传差异及益生特性分析·····················魏小晶等(6-93)

广谱抑菌乳酸菌的筛选及其细菌素相关基因分析···································刘树昕等(6-101)

嗜热酸性生淀粉α-淀粉酶Gt-amy的C末端结构域功能及生淀粉结合位点分析···········曾 静等(6-108)

副干酪乳杆菌SMN-LBK在乙醇胁迫下的转录组分析···································郭金凤等(6-116)

响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件···············焦雯姝等(6-123)

乳酸菌复配对红肠发酵中N-亚硝胺生成的抑制作用···········································李秀明等(6-131)

复合膜固定化酶提高米糠稳定性····················于殿宇等(6-139)

不同发酵方式盐渍萝卜挥发性成分动态分析 ······汪冬冬等(6-146)

基于16S rRNA技术分析α-乳白蛋白对大鼠肠道菌群的影响···································李梦寒等(6-155)

瑞士乳杆菌MB2-1源胞外多糖对10 种益生菌生长特性的影响·······························黄 蓉等(6-163)

枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇···································刘连红等(6-170)

盐胁迫促进鼠李糖乳杆菌富硒的效果············徐 颖等(6-179)

发酵罐结构对浙江玫瑰醋品质的影响············方冠宇等(6-184)

解淀粉芽孢杆菌mtnN基因对其生物合成S-腺苷甲硫氨酸的影响 ·······················阮丽英等(6-193)

Akkermansia muciniphila在肠道消化模拟系统中的变化·······························王 磊等(6-201)

浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析···················张会敏等(6-207)

C-5固醇去饱和酶ERG3对酿酒酵母耐盐性的影响·········································王 慧等(8-83)

Extraction and Stability ofMonascusPigments from Fermentation Broth ofMonascus purpureusYY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System ·······················KONG Weibao et al. (8-91)

Streptomyces septatus磷脂酶D在毕赤酵母中的重组表达及酶学性质分析 ·············黄 琳等(8-100)

具有抑制HT-29细胞增殖及益生功能乳酸杆菌的筛选···································岳莹雪等(8-108)

乳酸菌代谢物中二肽基肽酶-4抑制剂的分离纯化及鉴定···········································董 杰等(8-116)

解淀粉芽孢杆菌β-N-乙酰氨基葡萄糖苷酶基因的克隆表达及其酶学表征 ·············陈宝莉等(8-123)

清酱香型白酒陶坛发酵细菌群落结构多样性分析···········································胡小霞等(8-130)

小分子糖及其类似物与α-葡萄糖苷酶的分子对接···········································徐晓梅等(8-139)

新疆维吾尔族肠道中高产胞外多糖双歧杆菌的筛选及其抗氧化活性 ·················蔡静静等(8-144)

出芽短梗霉发酵液中聚苹果酸定量近红外模型的建立与应用···························张英昊等(8-152)

酸胁迫对S-腺苷甲硫氨酸和谷胱甘肽生物合成的影响及其生理机制···························王大慧等(10-61)

油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理·······························何宗柏等(10-68)

高通量测序分析大头菜发酵过程中真菌的多样性···············································吴进菊等(10-75)

聚赖氨酸偶联活性氧诱导酿酒酵母细胞凋亡·······································侯 颖等(10-81)

食品中肌醇测定用菌株的筛选及检测方法建立和应用···································张 宁等(10-88)

基于高通量测序技术分析蜂粮微生物多样性···············································刘玥佳等(10-94)

混菌发酵鸭腿工艺优化及其贮藏品质特性 ····阮一凡等(10-101)

高通量测序分析不同地区红腐乳细菌多样性·····································徐 琼等(10-110)

功能基因分析辅助筛选产双乙酰和乙偶姻乳酸菌·············································杨 铭等(10-117)

共表达分子伴侣PDI和转录因子Aft1对毕赤酵母表达人溶菌酶的影响·················王儒昕等(10-124)

凡纳滨对虾蛋白酶对酱油渣蛋白质的降解作用·····································肖盼盼等(10-131)

郫县豆瓣自然与恒温后熟发酵工艺对比分析·············································谢 思等(10-138)

降胆固醇益生菌对马铃薯酸奶发酵的影响与品质分析·····························郑 佳等(10-145)

高吸附Pb2＋的异常威客汉姆酵母QF-1-1吸附Pb2＋特性及机理 ·····················李丽杰等(10-152)

海藻酸钠-微孔淀粉固定化酯化酶工艺及其催陈新醋效果·····························张慧霞等(10-159)

果蔬发酵乳酸菌的筛选、鉴定及发酵性能分析·············································王 璐等(10-166)

黑曲霉发酵产木糖苷酶工艺优化··················汤 勇等(10-172)

本土毕赤克鲁维酵母与酿酒酵母混合发酵葡萄酒的增香潜力分析·······················张文静等(12-84)

人源重链铁蛋白纯化及其纳米粒制备············夏小雨等(12-91)

牦牛曲拉源乳酸菌的产香性能比较················文鹏程等(12-99)

适应性进化提高淀粉酶产色链霉菌T17自发酸胁迫抗性的生理机制·····················任喜东等(12-106)

碳酸钙对凝结芽孢杆菌CGMCC 9951芽孢形成的影响·········································田晶晶等(12-113)

体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响·································张广红等(12-120)

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芋艿采后主要病原菌分离鉴定及桧木醇抑菌效果·········································赵璐藐等(12-136)

茅台镇酱香白酒不同酿造区域可培养酵母种群结构多样性分析·················罗方雯等(12-143)

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超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢···········王红梅等(14-72)

基于菌株水平肠道内植物乳杆菌定性定量研究方法的建立···························姜帅铭等(14-82)

基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异···················姜 丽等(14-88)

盐应激对大肠杆菌O157:H7存活和毒力基因表达的影响···································余兰林等(14-95)

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应用高通量测序技术检测小麦储藏过程中真菌群落的变化·····························岳晓禹等(14-109)

苹果梨酵素发酵过程中的褐变与抗氧化活性·····································范昊安等(14-116)

烟曲霉单宁酶Kex2位点突变及酶学特性表征·············································卢海强等(14-124)

ARTP-DES连续诱变选育高产ε-聚赖氨酸突变株 ······································席志文等(14-131)

清除蜡样芽孢杆菌生物被膜的CIP程序优化 ····黄子彧等(14-138)

1 株副溶血性弧菌裂解性噬菌体VpJYP2的生物学特性及应用 ····················江艳华等(14-146)

甲醇芽孢杆菌蛋白酶的水解特性及酪蛋白水解产物活性分析·························杨智杰等(14-153)

3 株乳杆菌发酵籼米粉浆及其产酶特性·······梁 言等(14-161)

蜂房哈夫尼菌群体感应对其生物膜及泳动性的调控作用·····································朱耀磊等(14-169)

酱香型白酒1轮次酿造细菌的菌群结构········胡小霞等(14-175)

菠萝蜜果醋发酵菌种的选育及发酵特性······何宇宁等(14-183)

基于Label-free技术的汉麻籽不同发芽时期蛋白质组学分析·························董 艳等(14-190)

茅台镇酱香型白酒酿造大曲及环境中可培养细菌多样性及功能分析·················任爱容等(14-195)

库车小白杏内生细菌多样性及其产酶特性 ····刘晓静等(14-203)

控制桃果实采后病害拮抗酵母的筛选及其固体制剂的制备·························张晓云等(14-210)

风干肉中产脂肪酶瑞士乳杆菌TR13全基因组测序及序列分析·························田建军等(16-101)

黑曲霉固态发酵对甘蔗叶酚类物质释放及抗氧化活性的影响·························阎欲晓等(16-110)

乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响·····赵铭琪等(16-117)

解淀粉芽孢杆菌抑菌肽的分离鉴定及其抑菌谱表征·················································姚佳明等(16-126)

酿酒酵母环核苷酸磷酸二酯酶的异源表达、分离纯化与活性检测···································陈 滢等(18-71)

IncI1和IncN质粒阳性沙门氏菌耐药及质粒接合转移特征·······································盛焕精等(18-77)

米粉发酵过程中乳酸菌多样性及功能分析····熊香元等(18-85)

基于16S rRNA高通量测序的西藏农、牧区牦牛酸奶菌群多样性分析···························刘怡萱等(18-92)

代谢工程改造谷氨酸棒杆菌生产甲硫氨酸····赵 兰等(18-98)

1 株分离自宋河镇浓香型白酒酒醅的产香细菌鉴定及风味物质分析·················刘冰冰等(18-105)

嗜热甘露聚糖酶manBK基因密码子优化表达及在魔芋聚糖降解中的应用·············卢海强等(18-113)

白酒制曲环境和成品曲中产酸微生物分析 ····王春晓等(18-120)

北京棒杆菌新型天冬氨酸激酶双突变株Y198N/D201M的构建及酶学性质表征·······魏 贞等(18-127)

基于C14-HSL探讨阪崎肠杆菌中信号分子与其生长机制关系·····························闫晓彤等(18-134)

传统发酵东北酸菜中植物乳杆菌HUCM115的分离及益生特性···················国立东等(18-140)

低温条件下希氏乳杆菌Q19苹果酸-乳酸发酵特性及其对葡萄酒香气成分的影响·········白雪菲等(18-146)

肠膜明串珠菌ATCC8293中乳酸脱氢酶的特性·····································李 玲等(18-153)

甘肃河西走廊葡萄酒产区本土酒酒球菌发酵耐受性分析·········································祝 霞等(18-159)

橄榄果实潜伏病原真菌的分离与鉴定··········陈蓬莲等(18-165)

新疆伊犁地区乳制品中乳酸菌发酵和益生特性及其复合发酵方案优化·····················蔡静静等(18-172)

浓香型白酒新、老窖池池壁泥与池底泥原核菌群结构分析·····································张会敏等(18-180)

发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响 ·····王晓月等(18-188)

限制性酶解调控燕麦蛋白结构特性与抗氧化功能·······································郑召君等(20-76)

不同益生元对酸奶游离氨基酸及风味的影响···················································李 蕊等(20-83)

高通量测序分析不同腌腊肉制品细菌多样性···········································赵 睿等(20-90)

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响·······························冯美琴等(20-97)

盐渍辣椒细菌多样性分析······························赵玲艳等(20-105)

戊糖乳杆菌LS1细菌素的分离纯化及性质鉴定·········································李志如等(20-112)

酱油酿造用耐盐产乙醇风味酵母的选育及其应用·············································吕变梅等(20-119)

基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析 ······罗方雯等(20-127)

产琥珀酸菌LW-2的筛选、鉴定及发酵条件优化·············································李瑞玲等(20-134)

带皮发酵对‘金艳’猕猴桃果醋品质的影响···················································钟 武等(22-74)

白假丝酵母环核苷酸磷酸二酯酶2的异源表达、纯化与酶学特性分析···············李赤霞等(22-82)

牛至细胞悬浮培养合成多酚及黑曲霉诱导子的促进作用···························李燕平等(22-88)

不同乳酸菌对液态发酵米醋总酸及风味物质的影响···········································邓永建等(22-97)

解淀粉芽孢杆菌GSBa-1凝乳酶对切达干酪成熟过程中蛋白水解及生物活性的影响 ·····赵 笑等(22-103)

干酪用乳酸菌的特性比较及新鲜干酪的制作·········································陈森怡等(22-112)

植物乳杆菌还原形成不同粒径纳米硒的培养条件及其生物活性分析·····················张羽竹等(22-119)

大肠杆菌O157:H7在不锈钢表面生物膜形成能力及其与菌株的特性关系·············吴丽娜等(22-127)

高效降解柠檬酸酵母菌的筛选鉴定及其在红树莓果汁中降酸特性·····························陈思睿等(22-133)

Nisin、ɛ-聚赖氨酸、pH值对虾源枯草芽孢杆菌生长/非生长界面模型构建与评价 ······郭全友等(22-140)

驼乳蛋白α-淀粉酶抑制活性肽的制备与鉴定·················································苏 娜等(22-148)

腌制臭鸡蛋中微生物多样性分析及关键物质含量测定·····································陈 伟等(22-158)

郫县豆瓣智能后发酵工艺优化及品质分析 ····刘 平等(22-166)

发酵型青腐乳菌群结构与风味物质及其相关性分析·················································孙 娜等(22-177)

茅台镇酱香白酒不同轮次主酿区可培养霉菌种群结构多样性·································朱治宇等(22-184)

盐度对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响·························李雄波等(22-193)

凤香型酒醅微生物群落演替及其与理化指标的相关性分析·····························陈 雪等(22-200)

非靶向代谢组学对赤霞珠果皮不同砧穗组合差异代谢物的分析·······················章智钧等(24-22)

Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics ····MENG Fanbing et al. (24-31)

3 株发酵香肠源乳酸菌体外功能特性的比较 ····冯美琴等(24-39)

结合淀粉活性乳酸菌利用生淀粉产酶条件及代谢产物···································郭浩男等(24-46)

基于免疫亲和层析和ProteoMiner处理的母乳乳清蛋白质组学分析···························靳登鹏等(24-54)

水果酵素自然发酵过程中优势菌群与有机酸变化规律分析···································李希羽等(24-61)

不同原料茯砖茶活性成分及微生物多样性分析···················································曾 桥等(24-69)

高通量测序分析赤水晒醋各生产阶段微生物群落结构变化···································李荣源等(24-78)

3 种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响···························王储炎等(24-87)

复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响·······························黄俊逸等(24-95)

高通量测序分析麦麸发酵过程中微生物群落结构的变化·····························贺成虎等(24-102)

条斑紫菜蛋白酶解液α-葡萄糖苷酶和DPP-IV抑制活性的表征及肽成分解析·················黄钦钦等(24-110)

植物乳杆菌D1501发酵黄浆水的抑菌活性及其中细菌素的分离与鉴定·············陆 洲等(24-117)

营养卫生

葡萄籽原花青素对高脂高糖饮食诱导代谢综合征大鼠干预作用···································张艳华等(1-112)

黑灵芝多糖对丙烯酰胺致大鼠肝脏氧化损伤的保护作用···································江国勇等(1-121)

基于钙离子转运调控的甘草酸抗过敏作用····姜天依等(1-127)不同级分绿豆肽免疫活性的分析···············刁静静等(1-133)

不同热处理方式的α-乳白蛋白对正常人肠道上皮细胞株增殖、周期及凋亡的影响·······盛 雪等(1-139)

高脂饮食和丁酸钠干预对大鼠十二指肠线粒体能量代谢和肠钙吸收的影响···········马淑华等(1-147)

巴氏杀菌婴儿配方乳对大鼠T细胞亚群及其血液免疫相关因子的影响···························崔东影等(1-157)

不同贮藏条件下葡萄的SO2残留及膳食风险评估···············································佟继旭等(1-163)

低聚葡萄籽原花青素对顺铂所致人胚肾细胞线粒体损伤的保护作用·······························韩何丹等(1-168)

紫花芸豆肽修复H2O2对HepG2细胞的氧化应激损伤···············································马 萍等(1-175)

脱脂米糠可溶性膳食纤维对小肠葡萄糖吸收和转运的影响及其作用机制···············丁晓萌等(1-183)

五味子酯甲通过调节肝脏Nrf2/ARE抗氧化通路改善小鼠疲劳的作用···························张馨芸等(1-190)

两株乳酸菌对高脂模型大鼠的益生作用········朱婕旭等(1-196)

西番莲种籽中总黄酮的体内抗氧化活性及其成分分析·······································李 焱等(1-203)

蛹虫草多糖酸奶对酒精性肝损伤昆明种小鼠的协同保护作用···································韩瑜玮等(1-209)

蛋氨酸限制对高脂饮食诱导的肥胖小鼠胰岛功能损伤的改善作用···························罗婷玉等(3-111)

亚麻籽油对链脲佐菌素诱导大鼠糖尿病肾病的保护作用···········································牛佳卉等(3-120)

植物甾醇酯对非酒精性脂肪肝大鼠部分血清代谢物的影响···································欧阳鹏凌等(3-127)

牛磺酸对抑郁症模型小鼠的预防性干预作用···········································袁 静等(3-138)

罗非鱼头磷脂对RANKL诱导RAW264.7细胞分化的抑制作用及其对破骨细胞凋亡作用的机理···························马 婷等(3-144)

基于转录组技术研究藻蓝蛋白在抑制非小细胞肺癌中的调控作用·························郝 帅等(5-93)

麦麸中烷基间苯二酚诱导HepG2细胞自噬和凋亡···················································郭亚洲等(5-102)

榆干离褶伞溶栓酶对酒精损伤血管内皮细胞的保护作用···································李芳芳等(5-108)

魔芋甘露寡糖抗肥胖活性及机制····················温永平等(5-115)

酪蛋白糖基化对其胰蛋白酶消化物在免疫低下模型小鼠中免疫活性的影响···············时 佳等(5-122)

Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters ·······TONG Litao et al. (5-128)

桑叶生物碱对D-半乳糖诱导小鼠生物大分子氧化损伤的改善作用及机理···········杨忠敏等(5-135)

低升糖八宝粥的自稳定体系筛选及其GI人体测试 ··················································刘义凤等(5-143)

6 种5,7-二羟基黄酮对巨噬细胞M1极化的影响 ·············································郑梦菲等(5-152)

小米糠黄酮对H2O2致HepG2氧化应激损伤的保护作用···········································郭增旺等(5-159)

基于主成分分析与马氏距离结合运用的婴幼儿配方奶粉营养综合评价···················张 雪等(5-166)

黑参多糖抗疲劳作用的分子机制····················刘兴龙等(5-173)

Protective Effect and Underlying Mechanism of Aplysin on Ethanol-Induced Liver Injury in Rats ············CHANG Zhishang et al. (7-131)

糖基化酪蛋白消化物对正常小鼠免疫调节作用的影响···································时 佳等(7-140)

桑叶生物碱对四氯化碳联合高脂饮食诱导的小鼠肝纤维化的改善作用···············王祖文等(7-146)

硫辛酸和白藜芦醇在对乙酰氨基酚致HepG2细胞损伤中的抗氧化作用 ···············赵丽云等(7-153)

小麦低聚肽对急性酒精中毒小鼠抗氧化功能的影响·······································于兰兰等(7-159)

姬松茸多肽提取物对D-半乳糖致衰老模型小鼠的保护作用···································冯晴霞等(7-164)

白酒中两种萜烯类化合物的细胞内抗氧化活性·········································张 倩等(9-66)

新疆双峰驼乳对链脲佐菌素诱导的糖尿病小鼠肝脏的保护作用·························刘 宸等(9-74)

黑豆皮可溶性膳食纤维对糖尿病小鼠抗炎因子的调节作用·····························沈 蒙等(9-81)

甘蔗醋对高脂小鼠血脂代谢及组织氧化还原的影响·····································李志春等(9-86)

马尾藻岩藻聚糖分离纯化及其对小鼠黑尾血栓的效果·································刘海韵等(9-91)

葡萄籽原花青素对顺铂诱导小鼠睾丸支持细胞TM4细胞凋亡的影响·····················杜月梅等(9-98)

丹酚酸B对小鼠体内抗氧化和肠道微生物群落的影响·······························赵孟浩等(9-105)

坚果油籽浆的抗氧化性与餐后血糖平缓作用·······································周 颖等(9-113)

鼠李糖乳杆菌对大鼠黄曲霉毒素B1促排效果的评价···········································张居典等(9-119)

鼠尾草酸通过激活AMPK降低游离脂肪酸诱导的HepG2细胞脂肪积累 ·····················程 静等(11-171)

植物乳杆菌67干预频次及周期对高脂血症大鼠血脂的影响·································黄玉军等(11-179)

元宝枫籽对小鼠肠道菌群生态的影响··········孙朋浩等(11-184)

桦木酸对T-2毒素致小鼠肠道氧化损伤的保护作用·········································黄城龙等(11-194)

姜黄素类化合物的体外抗氧化活性及其对鸡红细胞氧化损伤的保护作用···············张婧菲等(13-96)

原花青素对铁超载大鼠肾脏铁含量、氧化应激及Fas、Bax基因表达的影响 ············云少君等(13-106)

烟酰胺核糖对酒精暴露小鼠抑郁样行为及肠黏膜通透性改善效果·················姜雨杉等(13-112)

原花青素对小鼠血脂代谢紊乱与肠道菌群干预的影响·································杨昌铭等(13-120)

辣木源多肽组分改善D-半乳糖致衰小鼠氧化损伤作用·····································耿春阳等(13-127)

蓝莓花色苷对脂多糖诱导RAW 264.7细胞炎症及结肠癌细胞增殖、凋亡的影响 ········林 杨等(13-133)

乳铁蛋白对三唑酮诱导骨髓间充质干细胞损伤的修复作用·····························谢银丹等(13-141)

Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236 ······································ZHU Junfeng et al. (13-148)

仙草多糖对细胞氧化损伤的保护作用··········何传波等(13-160)

甜玉米芯多糖对糖尿病大鼠的降血糖作用·····································马永强等(13-169)

灵芝菌丝体多糖对人皮肤成纤维细胞氧化应激损伤的防护机制·························张佳婵等(13-174)

酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析·················钱兢菁等(15-186)

枸杞多糖联合顺铂对人肺腺癌细胞A549氧化损伤及凋亡的影响 ····················韩何丹等(15-194)

甜茶叶多糖的表征、体外抗氧化活性与体内毒性·········································教小磐等(15-201)

姜黄素及其代谢修饰产物对PC12细胞氧化损伤的保护作用·························李浩铭等(15-208)

鲟鱼硫酸软骨素对结直肠癌患病小鼠肠道菌群的影响·································武瑞赟等(15-216)

裸燕麦球蛋白源多肽作用于D-半乳糖致衰老小鼠的代谢组学研究·····················付 媛等(17-118)

低谷蛋白大米对Beagle犬血糖生成指数的影响·················································陈 旭等(17-126)

盐胁迫环境下发菜胞外多糖抗氧化作用及镇痛抗炎活性·································常相娜等(17-133)

虾青素对高脂HepG2细胞及高脂膳食饲喂C57BL/6J小鼠血脂代谢的影响 ················刁翠茹等(17-139)

体外模拟胃肠道对鲫鱼卵唾液酸糖蛋白的降解作用·········································王 婷等(17-145)

植物乳杆菌菌粉对肥胖大鼠肠道黏膜屏障功能的影响·········································刘尧尧等(17-153)

1-脱氧野尻霉素对肥胖小鼠甲状腺激素稳态的影响·················································李思远等(17-161)

牦牛屠宰中金黄色葡萄球菌分离菌株的流行特征·································屈 云等(17-169)

绿豆肽对脂多糖诱导急性肺损伤小鼠肺组织的保护作用·····································刁静静等(17-176)

桑叶生物碱粗提物对D-半乳糖诱导的小鼠蛋白氧化损伤的改善作用·························杨忠敏等(17-182)

硫辛酸对阪崎克罗诺杆菌感染能力的抑制作用·········································郭 都等(17-188)

猕猴桃皮多酚对高脂膳食大鼠脂代谢紊乱的调节作用·········································苏天霞等(17-196)

桑叶生物碱对肝纤维化小鼠抗氧化能力及炎症因子水平的影响·····················王祖文等(17-202)

木犀草素及其黄酮苷的抗炎、抗氧化作用·················································王 伟等(17-208)

表没食子儿茶素没食子酸酯对L-茶氨酸调节小鼠血清及肠道游离氨基酸的影响·········彭影琦等(19-154)

夏枯草蜂蜜提取物对硫酸葡聚糖诱导肠上皮细胞损伤的保护作用及其机制·········万正瑞等(19-161)

1-脱氧野尻霉素对肥胖小鼠肝细胞线粒体合成与自噬能力的改善作用·············李思远等(19-170)

茶籽皂苷对链脲佐菌素诱导的糖尿病大鼠血糖的影响·····························刘芷君等(19-179)

桦褐孔菌多糖对高脂饮食诱导的高脂血症大鼠血脂和肝脏的保护作用及机制·········崔敬爱等(19-185)

嗜酸乳杆菌在初始弱酸碱条件下对HT-29细胞免疫因子的调节作用 ··············张秋月等(19-191)

桑叶生物碱对D-半乳糖诱导氧化损伤模型小鼠肾脏的改善作用·························杨忠敏等(19-198)

桑黄子实体多糖的提取及其对D-半乳糖诱导的3T3细胞损伤的保护作用 ··············胡晓彤等(19-204)

食源性酪氨酸氧化产物诱导小鼠心肌氧化损伤及能量代谢障碍的机制···············吕一品等(21-84)

藻蓝色素蛋白抑制A549细胞活性机制的miRNA转录组学分析 ··································郝 帅等(21-91)

南极磷虾肽促进小鼠骨折愈合作用及其机制···············································李 卓等(21-99)

紫花芸豆抗性淀粉对高脂血症大鼠肝脏及肠屏障损伤的修复作用·················刘淑婷等(21-106)

体外模拟胃肠消化及碱性蛋白酶处理后蛋清肽抗氧化活性差异及肽序列解析 ······马思彤等(21-113)

不同高级结构墨西哥海参岩藻聚糖硫酸酯调控脂肪细胞分化的构效关系·················郭 垚等(21-121)

铁皮石斛多糖对2型糖尿病小鼠降糖降脂的作用·········································王云威等(21-127)

鹰嘴豆肽对免疫低下小鼠免疫功能的影响·········································李睿珺等(21-133)

胡柚黄酮对高脂饮食诱导的肥胖小鼠模型肠道菌群的调节作用·························王方杰等(21-140)

桦木酸对环磷酰胺致小鼠肝脏损伤的保护作用·········································马朝阳等(21-147)

蜂蜜多酚提取物对大鼠急性酒精性肝损伤的保护作用·····································黄 颖等(21-154)

大豆品种对毛霉菌发酵腐乳营养品质的影响·················································穆德伦等(23-159)

基于蒙特卡洛仿真的小麦仓储环节菌落总数风险评估方法·····························王小艺等(23-166)

高菜硫代葡萄糖苷提取物对人结肠癌细胞HCT116的抑制作用···································田 艳等(23-172)

成分分析

马铃薯粉对面包烘焙特性与风味化合物的影响·······································孟 宁等(2-223)

椒麻鸡赋味汤料制备中主要基料对香气品质的影响···········································耿秋月等(2-230)

不同地域特色熏鸡非盐呈味物质比较分析···············································刘登勇等(2-238)

基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征绿茶关键香气组分分析 ·········张铭铭等(2-244)

原味沙拉酱的营养评价与关键风味成分分析···············································张彩霞等(2-253)

郫县豆瓣挥发性物质变化规律及特征香气物质形成机理·······························林洪斌等(2-259)

搅拌棒吸附萃取结合气相色谱-质谱联用技术分析西湖龙井茶的挥发性成分···········王梦琪等(4-140)

乳制品脂质组成的比较····································翁 晨等(4-149)

树体遮光对采收期‘赤霞珠’葡萄果实花色苷类物质积累的影响···················张珍珍等(4-157)

红烧肉口腔加工过程中的香气释放规律········刘登勇等(4-164)

草莓干燥过程中酯类香气化合物及相关酶活性的变化·······································张莉会等(4-172)

顶空-固相微萃取法与水蒸气蒸馏法提取山银花挥发性组分的比较···················张鹏云等(4-178)

套袋对‘瑞雪’苹果香气成分的影响及相关基因表达分析···························冯帅帅等(4-185)

HPLC-PDA法分析不同茶树品种类胡萝卜素香气前体···································陈 丽等(4-193)

低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响···········································朱艳霞等(4-199)

基于脂质组学法对母乳、牛乳及羊乳脂质的差异分析···································张宏达等(4-207)

SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较·······················朱晓凤等(4-214)

康砖茶叶风味特征及挥发性成分分析············张 婷等(6-215)

红树莓果酒发酵过程中功效成分、香气物质及体外降血糖功效的动态变化···········饶炎炎等(6-222)

福州3 个鲜食橄榄品种（系）的果实品质特征与香气组分分析···························赖瑞联等(6-231)

添加马铃薯全粉对面条挥发性风味化合物的影响·······································郑开迪等(6-239)

不同腐乳酱营养、功能及呈味氨基酸量化表征···········································张建萍等(6-246)

北京油鸡鸡汤滋味物质分析····························王天泽等(8-159)

HPLC法同时测定采后莲雾果实木质素代谢途径中5 种酚酸的含量························匡凤元等(8-165)

超高效液相色谱-质谱法检测滩羊宰后成熟过程中风味前体物质的变化···············尤丽琴等(8-171)

糙米酒酿工艺优化与挥发性成分分析············苏佳佳等(8-177)

干燥方式对不同生长时期秋葵果实营养品质及挥发性风味物质的影响···················马璐瑶等(8-186)

基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响···········马雪平等(8-194)

海鲶鱼汤烹制过程中风味特性的变化············冯 媛等(8-202)

马铃薯米酒营养成分和香气成分分析············梁 强等(8-208)

黄酒混浊蛋白组成成分及来源分析················谢广发等(8-215)

两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析···························张艳霞等(8-220)

11 个柑橘品种果实营养成分分析与品质综合评价···············································李勋兰等(8-228)

浙江玫瑰醋不同发酵阶段特征性香气成分的确定···········································方冠宇等(8-234)

基于顶空气相色谱-离子迁移谱的不同产地咖啡挥发性有机物指纹图谱分析···············弘子姗等(8-243)

基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用·······················倪德让等(8-250)

多阶导数紫外光谱法快速测定生物转化液中的肉桂醇、肉桂醛和肉桂酸·············江艳艳等(10-180)

保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响·································余鹏辉等(10-185)

基于GC-MS和电子感官技术分析发芽对黑麦茶风味的影响·····································陆晨浩等(10-192)

不同处理方法对蟹味菇呈味物质释放的影响·········································李 雪等(10-198)

超高效液相色谱-质谱联用技术解析黑果枸杞超临界CO2萃取物中黄酮类天然产物结构·············································束 彤等(10-206)

不同产地鲜辣椒发酵郫县豆瓣的品质分析 ····王雪梅等(10-213)

基于电子舌与SPME-GC-MS技术检测腐乳风味物质·····································樊 艳等(10-222)

基于UPLC-Q-TOF-MS分析酵母对葡萄酒中糖苷态香气物质释放的影响·····················安效辉等(12-158)

GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸系挥发性风味物质的影响·········张哲奇等(12-166)

不同种类山东煎饼特征风味成分差异分析 ····樊 月等(12-173)

3 种萃取方法炸蒜油特征风味的比较分析 ····刘皓月等(12-180)

不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME-GC-MS分析 ··················黄 浩等(12-188)

基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较 ···············李鑫磊等(12-197)

不同花色芸豆种皮酚类化合物组成及抗氧化活性·····································王何柱等(12-204)

不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析·················王馨雨等(12-211)

驴乳粉蛋白的特性、结构与组成分析··········樊雨梅等(12-221)

基于电子鼻与气相色谱-质谱联用区分不同陈酿期恒顺香醋风味物质·················邝格灵等(12-228)

基于SPME-GC-MS和PCA分析气流膨化处理对马铃薯方便粥香气成分的影响·················白 洁等(14-217)

不同酿酒葡萄果实类黄酮及香气物质差异分析·····················································胡 丽等(14-225)

不同原料酿造单粮白酒风味物质特异性分析·················································江 伟等(14-234)

浆果皱缩对晋西南地区‘赤霞珠’葡萄及葡萄酒品质的影响·························李俊楠等(14-239)

基于激光诱导击穿光谱技术分析鳕鱼中8 种元素含量··································林雨青等(14-247)

顶空固相微萃取结合气相色谱-质谱联用对水塔陈醋挥发性风味成分的分析·············杨馥秀等(14-255)

基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响·····················穆晓静等(14-262)

炒制时间及炒制方式对青稞挥发性风味化合物的影响·····································张 垚等(14-271)

炒籽温度及初始水分含量对葵花籽酱挥发性风味成分的影响·····························李翠翠等(14-278)

味觉分析系统对不同产地中华绒螯蟹滋味强度值的区分·····································刘洪波等(16-132)

挂面面片水分分布均匀度的快速定量表征 ····石吉勇等(16-138)

辣木籽油功能性成分检测及多元统计分析 ····王铁旦等(16-145)

基于金磁微粒模拟酶电化学增强体系检测抗坏血酸·····································龚德状等(16-151)

枸杞不同生长期多糖的理化特性及结构分析·····················································张喜康等(16-158)

鲜食玉米发育过程中游离糖和氨基酸变化·················································牛丽影等(16-165)

新鲜草果中关键香气成分的分析··················胡智慧等(16-173)

高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B ···································殷梦舟等(16-179)

印度洋鸢乌贼肌肉酸味相关物质的分析······符明文等(16-185)

GC-MS与电子感官结合对烟熏液风味物质的分析·········································宋 丽等(16-193)

模糊数学评价优化浓香花生油脂体的预处理参数及香气成分分析·····················魏松丽等(16-202)

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响·························任佳怿等(16-210)

新疆不同产区羊肉特征风味成分离子迁移色谱指纹谱的构建·····························孟新涛等(16-218)

基于GC-MS指纹图谱和多元统计学区分四川保宁醋和山西老陈醋的挥发性差异代谢产物·································邝格灵等(16-227)

玉米中5-甲基四氢叶酸提取方法的优化及高效液相色谱法定量分析·························王博伦等(18-196)

卤汤牛肉贮藏过程中挥发性风味物质分析 ····李 素等(18-203)

SPME-GC-MS和GC-O鉴定3 种不同生产工艺马苏里拉奶酪的特征香气物质·········王 姣等(18-210)

气相色谱-静电场轨道阱高分辨质谱法辅助鉴定酱油未知的气味活性化合物·············冯云子等(18-218)

发酵陈皮黑茶的化学成分差异及体外活性 ····侯 粲等(18-226)

预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响·····························张欢欢等(18-233)

离子色谱法测定食醋及其制品中有机酸的分析方法·····································纪凤娣等(18-239)

UPLC-PDA-MS-ABTS阳离子自由基在线分析藤茶的抗氧化活性成分·····················甘小娜等(18-245)

基于GC-MS结合化学计量学方法鉴别3 种江西名茶··············································徐春晖等(20-141)

菌种对发酵红茶水溶液香气品质的影响······林 琦等(20-151)

3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较·····················李凯峰等(20-159)

泽泻不同部位药食功能成分分析比较··········蓝梦柳等(20-167)

不同成熟时间切达奶酪中挥发性香气成分及其电子鼻判别分析·················王 姣等(20-175)

杀菌温度对羊蝎子风味物质的影响··············吴倩蓉等(20-184)

六堡茶挥发性成分中关键香气成分分析······马士成等(20-191)

萝卜籽油中莱菔素的检测及加工工艺对莱菔素含量的影响·························李楠楠等(20-198)

基于SPME-GC-MS探讨盐渍处理对苦水玫瑰纯露挥发性成分构成的影响·············武 艺等(20-205)

北京豆汁感官特性分析··································刘文营等(20-211)

不同产地油茶籽油主要特征组分分析··········叶敏倩等(20-222)

多种甜味剂的电子舌味觉评价······················黄嘉丽等(20-227)

黑龙江地区水稻糙米中γ-谷维素含量和阿魏酸酯组成·································张 超等(20-234)

芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响·····························张 妍等(20-242)

不同干燥条件下福白菊菊花茶风味品质的比较分析·································卢 琪等(20-249)

超高效液相色谱-飞行时间-串联质谱法对3 种蓝靛果忍冬果实中花青苷的比较分析 ······张上上等(20-256)

烘烤、蒸汽热处理和挤压膨化对藜麦风味和苦味的影响·····························周 洋等(20-263)

UPLC-MS/MS研究36 个梨品种成熟果实中的特征性多酚和三萜酸类物质·····················孙莉琼等(22-206)

疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响·········································曾桂花等(22-215)

荞麦蜜中挥发性成分测定及其与成熟度的相关性分析·································王桃红等(22-222)

不同酒龄传统绍兴黄酒的特征风味物质分析·············································赵培城等(22-231)

全二维气相色谱-质谱法对鱼露发酵过程中挥发性风味成分分析·····················陈丽丽等(22-238)

不同品种莲藕水煮风味物质比较··················韩丽娟等(22-245)

不同季节凌云白毫绿茶的香气成分差异分析·············································田 甜等(22-252)

绵羊乳脂肪酸组成分析与评价······················王海燕等(22-260)

干燥方式对沙枣花品质和挥发性风味成分的影响·········································赵金梅等(22-265)

基于GC-O、OAV和S型曲线法研究西梅特征香气·············································张翼鹏等(22-271)

矿物元素结合稳定同位素的中华绒螯蟹产地溯源·································张政权等(24-125)

热处理条件对巴氏杀菌乳风味品质的影响 ····杨姗姗等(24-131)

酒醅蒸馏过程中部分挥发性活性成分的变化·················································陈 璐等(24-137)

手筑茯砖茶加工过程中挥发性组分变化分析·············································李俊杰等(24-144)

基于UPLC-MS代谢组学技术的枣果皮黄酮类化合物分析·························王乐飞等(24-155)

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析·································周慧敏等(24-162)

不同处理对糟姜风味成分的影响及风味保真比较·············································贾 潜等(24-172)

基于主成分分析的不同水稻品种品质综合评价·············································荆瑞勇等(24-179)

离子色谱串联三重四极杆质谱测定婴幼儿配方乳粉和牛乳中的肌醇·························王 岩等(24-185)

基于气相色谱-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响·························丁习林等(24-190)

清酱香型白酒特征风味化合物分析··············孙优兰等(24-199)

华东覆盆子果、茎与叶的酚类成分及抗氧化活性分析·········································陈青青等(24-209)

包装贮运

牛至精油对荧光假单胞菌的抑制作用及其对冷藏三文鱼品质的影响···························杨胜平等(1-215)

长时间近冰点温度贮藏对杏果实货架品质的影响···················································刘帮迪等(1-223)

冷鲜滩羊肉贮藏中菌体蛋白质的变化对微生物代谢产物的影响·······························赵晓策等(1-231)

柠檬精油乳液可食用涂膜液对冷藏卤鸭脖的保鲜效果·······································郗泽文等(1-237)

近冰温冷藏对‘金冠’苹果贮藏品质的影响···················································舒 畅等(1-244)

采后硝普钠处理对南果梨果实贮藏品质和细胞壁降解酶的影响···································程 园等(1-252)

明胶-壳聚糖抗菌膜中啤酒花提取物的释放行为·······································陈 婷等(3-151)

不同加工精度小麦粉储藏过程中脂类变化规律···············································陈聪聪等(3-159)

乳酸钙对仔姜低温贮藏期间品质影响的多变量分析·······································付云云等(3-165)

不同高阻隔包装材料对烤鸭微生物及菌群多样性的影响·······································穆 罡等(3-171)

茉莉酸甲酯结合低温预贮对尖椒采后品质及生理特性的影响·······························刘 瑶等(3-178)

1-甲基环丙烯处理对采后李果实硬度变化的影响机制···········································陈 鸥等(3-185)

不同贮藏温度对宰后猪里脊肉乳酸代谢通量的影响···········································张成云等(3-192)

不同贮藏温度下抹茶品质变化及其货架期预测···················································刘政权等(3-198)

调环酸钙协同硝酸钙控制采后富士苹果苦痘病···········································彭 勇等(3-205)

藤茶提取物对素肉丸冷藏期间脂质和蛋白质氧化的抗氧化活性影响···················张 煊等(3-212)

不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响···········袁 芳等(3-218)

从临床药物中筛选抑制梨果实采后青霉病的活性物质·······································张时馨等(5-180)

主动自发气调对桃吉尔霉抑制效果的影响····刘莎莎等(5-186)

高湿贮藏对青花菜黄化和糖代谢的影响········赵紫迎等(5-193)

不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性···································王馨云等(5-200)

轻微加工熟制鲐鱼品质特性及腐败菌鉴定····张永杏等(5-207)

玉米添加物对椰奶贮藏稳定性的影响············陈竟豪等(5-214)

载锌与ε-聚赖氨酸抗菌膜的制备及其抗菌、物理性能研究···············································汪 慧等(5-223)

挂树和钙处理对樱桃果实贮藏品质的影响 ······张聪聪等(5-230)

基于气相色谱-质谱、液相色谱-质谱技术研究贮藏过程中滩羊肉脂肪代谢通路转换···············································苑昱东等(7-171)

近冰温贮藏对杏果实冷害及活性氧代谢的影响···················································李亚玲等(7-177)

冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响·······························张 苗等(7-184)

反式-2-己烯醛对梨果黑斑病菌Alternaria alternata的抑菌作用及其机理 ····················董玉鹏等(7-191)

鸡蛋贮藏过程中脂质氧化与内源酶活性的相关性···········································刘 钰等(7-198)

冰水混合物结合溶菌酶对菠菜品质及硝酸盐含量的影响···························李翠红等(7-203)

不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响···································冯豪杰等(7-210)

24-表油菜素内酯调控活性氧代谢增强杏果实采后抗病性·······························石 玲等(9-126)

p-茴香醛抑制柑橘酸腐病菌的作用机制 ········李 路等(9-133)

大西洋鲑贮藏过程中微生物生长预测系统的构建···········································于祝祝等(9-139)

漂白紫胶/单宁酸复配涂膜对芒果常温贮藏的保鲜效果···························周志强等(9-145)

低温气调贮藏对‘突尼斯’软籽石榴贮后货架期品质的影响·······································徐冉冉等(9-153)

氯化钙处理对菠萝采后黑心病及贮藏品质的影响···········································谷 会等(9-161)

葡萄汁有孢汉逊酵母挥发性代谢物熏蒸处理对草莓果实香气成分及贮藏品质的影响·······奚裕婷等(9-168)

黑麦多酚提取物对猪肉丸冷藏期间氧化稳定性和品质的影响···························郝教敏等(9-175)

聚乙烯醇基SiO2/TiO2纳米包装膜制备及对双孢菇保鲜效果···········································马清华等(9-182)

褪黑素采前喷施对采后番茄果实抗病性和贮藏品质的影响···········································生吉萍等(9-188)

月桂酰精氨酸乙酯盐酸盐复配保鲜剂对青椒保鲜效果的影响·····························李 阳等(11-201)

姜辣素和原位合成SiOx共改性魔芋甘聚糖/壳聚糖复合涂膜对生姜的保鲜性能·········张 璇等(11-207)

预冷方式对红玛瑙樱桃果实冷藏期间真多样性的影响·············································冯雅蓉(11-214)

真空包装结合避光处理对鲜切马铃薯的品质影响·····································徐冬颖等(13-184)

黑胡椒精油复合涂层对金华火腿理化特性及食用品质安全的影响·····················常 红等(13-193)

抗菌肽Jelleine-I的抑菌稳定性及Jelleine-I系列脂肽对柑橘果实绿霉病的控制效果 ·····李心丹等(13-199)

不同抑菌剂对青稞鲜湿面中蜡样芽孢杆菌的抑制作用·································王舒叆等(13-206)

拮抗酵母挥发性单体桂皮醛对草莓采后灰霉病的防治·····································郭虹娜等(13-212)

采前套袋处理对蜜橘采后乙烯褪绿行为和贮藏特性的影响·····························冉皓杰等(13-221)

2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果·········钟媛媛等(15-224)

外源乙烯和1-甲基环丙烯对‘圣心’芒果采后物性和香气特征的影响 ···············梁敏华等(15-231)

复合相变蓄冷材料的制备及对香菇贮藏品质的影响·································孔 琪等(15-238)

采后乙烯利处理对库尔勒香梨蜡质组分的影响·········································毛惠娟等(15-247)

不同解冻方法对鹅腿肉理化特性和品质的影响·····································刘 磊等(15-256)

乙烯利复合包装材料对香蕉后熟品质的影响·········································陈亚婷等(15-262)

包装充氧量对无水活运花鲈鳃组织结构及相关酶活性的影响·························张玉晗等(15-269)

低氧高二氧化碳贮藏环境对马铃薯品质的影响·····································田甲春等(15-275)

香芹酚-酪蛋白纳米颗粒制备及其对枇杷果实炭疽病的抑制作用··················花春阳等(15-282)

聚乳酸活性抗菌薄膜的性能及其对樱桃保鲜效果的影响·················································李洋洋等(17-216)

Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage ·······HOU Wenfu et al.(17-223)

不同储存条件对浓香花生油风味及综合品质的影响·····························邓金良等(17-231)

UV-C和LED红光复合处理对西兰花贮藏品质的影响·········································刘泽松等(17-238)

高通量测序分析白切鸡菌群多样性··············宋相宇等(17-246)

大豆分离蛋白/纳米纤维素/阿魏酸复合膜的制备及其包装性能·····································李 彤等(17-253)

枸杞鲜果贮藏期间质量损失率与时间的拟合及与质构参数的关系 ························程晓燕等(17-261)

草菇响应低温胁迫的差异蛋白质组学分析 ····吴志亮等(19-212)

ε-聚赖氨酸对柑橘酸腐菌的抑菌活性及作用机制·····················································肖 媛等(19-221)

超声辅助提高大豆蛋白纳米复合膜包装性能及其保鲜应用·····························赵晓彤等(19-230)

外源褪黑素处理对鲜切芒果贮藏品质的影响·········································刘帅民等(21-160)

Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage ··································YI Shumin et al.(21-167)

冷藏过程中虾夷扇贝横纹肌微观结构变化与肌原纤维蛋白稳定性·····················姜明慧等(21-175)

基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性·········汪春玲等(21-182)

杀菌方式对年糕贮藏期微生物多样性及品质的影响·················································孙同辉等(21-189)

优势霉菌对稻谷品质的影响··························刘 慧等(21-197)

大米储藏过程品质变化及其动力学··············赵卿宇等(21-204)

暗纹东方鲀低温贮藏期间水分、质地和蛋白质的变化规律·····································汪经邦等(21-213)

一氧化氮处理对马铃薯采后块茎愈伤的促进及机制·····································韩占红等(21-222)

原位合成纳米SiOx/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响·········································武 娇等(23-181)

臭氧微纳米气泡处理对菠菜采后保鲜的影响·················································王雪青等(23-190)

挂树预贮对‘徐香’猕猴桃采后耐贮性和冷敏性的影响·····························屈 魏等(23-197)

壳聚糖-茶多酚复合物对冷藏南美白对虾的微生物区系与品质的影响·························甘 晖等(23-212)

抗菌肽PAF26对采后李果实褐腐菌的抑菌效果及机理·········································蔡 蜨等(23-221)

L-半胱氨酸对葡萄交链孢霉腐病的抑制作用·········································康慧芳等(23-228)

高氧气调包装对宰后牛半膜肌成熟过程中品质的影响·····································扶庆权等(23-236)

工艺技术

基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析···················毛 莹等(2-267)

煮制工艺对中国对虾品质的影响····················顾赛麒等(2-276)

烤制热加工对玉米粉中玉米黄素含量的影响···········································王娇娇等(2-284)

超声-微波法合成亚油酸β-谷甾醇酯 ···············袁传勋等(2-291)

超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽···········································刘子毅等(4-222)

猕猴桃CO2-低温高压渗透膨化干燥工艺优化···············································宋一凡等(4-229)

微波辅助制备金枪鱼骨钙粉及其生物活性····阳丽红等(4-235)

香螺肽脱色工艺及其抗氧化活性····················张姗姗等(6-252)

超声-闪式联合法制备蓝莓花色苷提取物及其体内外抗肿瘤活性评价·······························薛宏坤等(6-259)

高压脉冲电场协同酶法辅助提取玫瑰精油工艺优化·······································周亚军等(6-270)

牛骨多肽螯合物的制备及结构表征················高 敏等(8-256)

乙醇钾催化红花籽油乙酯制备共轭亚油酸乙酯及其产品结构表征·······················毕艳兰等(8-262)

基于“热失控”规律的香菇微波干燥工艺优化·············································张志勇等(10-230)

太平洋牡蛎壳制备L-天冬氨酸螯合钙的工艺优化及表征·························王 真等(10-238)

宣木瓜糯米酒澄清工艺及品质评价··············索安迪等(10-246)

Plackett-Burman试验设计联用Box-Behnken响应面法优化脂肪替代物的制备·············安攀宇等(10-255)

离子液体结合超声辅助和双水相萃取提取分离柑橘果皮中黄酮类化合物·················范晓伟等(10-265)

沙棘果油棕榈油酸提取物的富集及改善胰岛素抵抗活性·································高 山等(10-272)

黑莓汁树脂降酸工艺研究及其复合果汁制备·············································张南海等(10-281)

双水相法制备鳜鱼（Siniperca chuatsi）肌动蛋白及定量分析·································王洋洋等(12-234)

石榴皮渣果胶电解水提取工艺及其结构特性·····································王炜清等(12-243)

淀粉-羧甲基纤维素钠-花青素指示膜的制备及在鱼肉鲜度指示中的应用·············蒋光阳等(12-250)

以聚合乳清蛋白为壁材的苦荞黄酮微胶囊化及其品质分析·····························孙亚利等(12-259)

铁皮石斛多糖提取及对羟自由基诱导的SH-SY5Y细胞凋亡的抑制作用 ················张雅丹等(14-286)

制油工艺对亚麻籽油品质及脂质伴随物含量的影响·····························于 坤等(16-233)

酶解大豆分离蛋白-磷脂复合乳液的制备及稳定性分析·····································郑建樟等(16-244)

原料组分与工艺条件对腐竹品质的影响······蓝伟杰等(16-252)

食用菌添加对鸭肉乳化肠品质特性的影响·················································陈坤朋等(18-251)

三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析·························范三红等(20-270)

基于生物信息学定向制备柠条籽蛋白抗氧化肽的工艺优化·························頡 宇等(20-278)

鸡蛋豆腐配方及质构特点微观分析··············郭 萌等(22-279)

FYa1泡菜用直投式发酵剂的制作工艺优化 ····康 娇等(24-216)

高品质草鱼调理制品工艺优化及保鲜技术 ······张语杰等(24-223)

超声波辅助水酶法提取米胚油及其成分分析·····················································吴 非等(24-233)

羊肚菌酶解液制备美拉德反应肉味调味基料·············································高 娟等(24-242)

专题论述

表没食子儿茶素没食子酸酯性质、稳定性及其递送体系的研究进展···································闫晓佳等(1-258)

功能性肽的分离及富集研究进展····················李欣蔚等(1-267)

食品中微生物间交互模型的研究进展············张文敏等(1-277)

牛肉肉色的影响因素及其控制技术研究进展···············································明丹丹等(1-284)

十字花科植物中硫代葡萄糖苷类物质的结构与功能研究进展···································田 艳等(1-292)

羊肉生产及加工工艺对肉及肉制品品质的影响研究进展···································刘文营等(1-304)

酸茶的研究现状与进展····································杨庆益等(1-312)

胶红酵母生产生物活性物质研究进展············庄荣玉等(1-318)

膳食纤维的黏度特性及其生理功能研究进展·······································蔡松铃等(3-224)

纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展·······················扈莹莹等(3-232)

食品组学在生物活性化合物营养功能特性研究中的应用·······································李媛媛等(3-239)

红茶品质及其相关生化因子研究进展············范 捷等(3-246)

大豆蛋白自组装凝胶研究进展························安 迪等(3-254)

中间型极限pH值牛肉嫩度劣变机制的研究进展···········································孔 潇等(3-260)

乳清蛋白及其生物活性肽调节血糖功能研究进展···············································吴尚仪等(3-266)

煎炸食品中多环芳烃的生成及其控制技术研究进展·······································张 浪等(3-272)

中国香港食用农产品供应及监管经验借鉴····张凯华等(3-281)

蛋白质组学在食品非热杀菌中的应用研究进展···············································钱静亚等(3-288)

未成年人食物成瘾的研究进展························强悦越等(3-295)

基于先进材料的适配体传感器在真菌毒素快速检测中的研究进展·······························王嫦嫦等(3-305)

基于区块链的生鲜食品移动追溯平台框架重构···············································赵 磊等(3-314)

基于文献计量的全球营养基因组学研究态势分析···············································许智勇等(5-237)

乳状液胶体颗粒界面结构设计研究进展········郑红霞等(5-246)

γ-kokumi肽及其合成酶γ-谷氨酰转肽酶的研究进展·······································伍圆明等(5-256)

可食用植物不同形态酚类化合物研究进展····邢 晨等(5-266)

食品中高氯酸盐的污染现状及毒理作用研究进展·······································田一媚等(5-276)

欧盟转基因食品审慎监管经验及对我国的启示 ······刘 婷(5-282)

微囊藻毒素毒性及其作用机理研究进展········贺 燕等(5-290)

光质对茶叶香气代谢物的影响研究进展········岳翠男等(5-299)

枇杷功能成分及生物活性研究进展················刘丽丽等(5-306)

碳纳米管在茶叶品质与安全检测中的应用进展·······································刘腾飞等(5-315)

食品运载体系提高酚类物质生物利用度的研究进展·······································陈雨露等(5-323)

日本保健功能食品市场综合治理考察与经验借鉴···········································王新喜等(5-331)

现代海洋食品产业科技创新发展现状与政策建议···········································王文月等(5-338)

纳米金的合成及其在重金属离子检测中的应用进展·······································刘丰源等(7-218)

3-甲基丁醛对奶酪坚果风味的贡献及其生物合成的研究进展···································陈 臣等(7-228)

柑橘果皮角质层及其对采后贮藏保鲜影响的研究进展···································杨绿竹等(7-234)

鸡蛋消费与胆固醇稳态相关性研究进展········徐亦驰等(7-245)

葱属植物活性物质及其生理功能研究进展····于 晶等(7-255)

姜黄素膜运载体系的构建及功能性应用研究进展···············································周阿容等(7-266)

植物多糖的抗肿瘤活性研究进展····················边 亮等(7-275)

葡萄酒酿造过程中谷胱甘肽的研究进展········苏 静等(7-283)

果胶结构域精细结构研究进展························易建勇等(7-292)

脆弱性评价及其在食品欺诈中的应用研究进展···············································宋华欣等(7-300)

乳酸菌缓解酒精性肝病的研究进展················李慧臻等(7-306)

食源二肽基肽酶IV抑制剂的研究进展 ···········赵 蕊等(7-315)

食醋大曲功能微生物菌群与品质解析研究进展·······································黄 静等(7-322)

全氟化合物污染现状及其与肝型脂肪酸结合蛋白相互作用研究进展·······················方国康等(7-329)

母乳成分影响婴儿肠道屏障功能的研究进展···········································张琦敏等(9-194)

微生物介导的表没食子儿茶素没食子酸酯生物转化及其代谢物活性研究进展···········杜敏如等(9-204)

霉菌奶酪中脂肪酸代谢及其对产品品质影响研究进展·······························栾滨羽等(9-211)

植物多酚氧化酶的生理功能、分离纯化及酶促褐变控制的研究进展···························王馨雨等(9-222)

淀粉-脂质复合物功能及营养特性研究进展 ·····石少侠等(9-238)

微胶囊壁材及制备技术的研究进展················章智华等(9-246)

酚类化合物干预镉致肝损伤的研究进展········郝日礼等(9-254)

磁弛豫开关纳米传感器在食品安全检测中的研究进展·······························汪 荣等(9-263)

细胞壁多糖与酚类物质相互作用研究进展 ·····易建勇等(9-269)

蓝果忍冬的生物活性物质及其功效研究进展···············································乔锦莉等(9-276)

咖啡苦味特性研究进展····································陈钰莹等(9-285)

食品中叶酸测定方法的研究进展····················王博伦等(9-294)

食品源碳点制备及应用的研究进展················王秋月等(9-301)

野生动物源性食品安全风险的内涵、法律检视与治理···············································霍敬裕(9-310)

茯砖茶中金花菌群的研究进展························吕嘉枥等(9-316)

玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展···············孙翠霞等(9-323)

葱属植物功能性成分免疫调节作用研究进展·······································徐翠翠等(9-332)

抗性淀粉结构特性和肠道菌群调节功能的研究进展·································林 炎等(11-222)

冷等离子体技术替代肉制品中亚硝酸盐的研究进展·································倪思思等(11-233)

多酚与肌原纤维蛋白相互作用机制及其对蛋白特性的影响研究进展·························彭 林等(11-239)

运动疲劳机制及食源性抗疲劳活性成分研究进展·····································陈 慧等(11-247)

辣椒红素的生物利用度、生理功能及机制研究进展·············································黎智华等(11-259)

中国白酒中微量成分研究进展······················郭学武等(11-267)

基于凝胶特性改善的多糖-明胶互作及调控研究进展·································周 扬等(11-277)

植物精油及其成分对病原微生物抗菌机理的研究进展·····························萨仁高娃等(11-285)

冷冻解冻对生鲜肉品质的影响及其新技术研究进展·········································王芳芳等(11-295)

疏果活性成分、功能特性及其应用研究进展·············································郭崇婷等(11-303)

人造肉分类与命名分析及规范建议··············王守伟等(11-310)

纳米纤维素基抗菌复合材料及其在食品包装中的研究进展·····································康晓鸥等(11-317)

红茶菌中风味物质相关功能微生物的研究进展·····································檀馨悦等(11-327)

新《食品安全法实施条例》评述··················何 晖等(11-336)

群体感应系统及其抑制剂对细菌生物被膜调控的研究进展·························肖梦圆等(13-227)

羽扇豆烷型五环三萜生物活性研究进展······乔文姝等(13-235)

亚麻籽调节糖脂代谢作用的研究进展··········史湘铃等(13-242)

色谱及色谱-质谱技术在复杂基质中赤霉素痕量分析中的应用························姜长岭等 (13-249)

微生物代谢工程在花色苷生产过程中的应用现状和前景·········································李 跃等(13-260)

直链淀粉和支链淀粉分子结构研究进展······韩文芳等(13-267)

表面等离子体共振传感器在食品安全检测中的应用·····································黄 昭等(13-276)

静电纺丝技术在食品领域的应用··················邓伶俐等(13-283)

我国食品安全与数据科学交叉研究的科学计量学分析·····························邵 航等(13-291)

我国食品安全连带赔偿立法的完善··············肖 峰等(13-302)

乳源外泌体的组成及其生物功能研究进展 ···仝令君等(13-310)

食品安全大数据标准体系建设研究··············张 飞等(13-318)

抗性淀粉改善肠道功能及糖脂代谢的研究进展·········································李 颖等(13-326)

葡萄酒原产地鉴别技术研究进展··················苏颖玥等(13-336)

沙蓬的研究进展··············································许海燕等(13-346)

肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展·················殷小钰等(15-288)

miRNA与电离辐射防护功能食品研究进展 ······鲁吉珂等(15-295)

益生菌对溃疡性结肠炎影响的研究进展······史佳鹭等(15-301)

光电杀菌技术在鲜切果蔬保鲜中应用的研究进展·········································张艳慧等(15-309)

不饱和脂肪酸对酿酒酵母生长及产香特性影响的研究进展·························刘沛通等(15-314)

高静水压加工对果蔬酚类化合物的影响研究进展·············································闫慧明等(15-323)

淀粉基食品微胶囊递送体系的构建及其控释特性研究进展 ····································王百龙等(15-329)

淀粉-脂质/脂肪酸复合物研究进展 ···············赵小云等(15-338)

棒曲霉素生物合成及分子调控研究进展·············································王艳玲等(17-267)

灵芝多糖和猪苓多糖及其复方的免疫调节作用研究进展·····························黄 青等(17-275)

食源性天然产物对酒精性肝损伤的防护作用研究进展·····································曲 航等(17-283)

生鲜肉中假单胞菌致腐机制的研究进展·····················································张若煜等(17-291)

致病菌抵抗溶菌酶机制的研究进展··············张新帅等(17-298)

微生物健康产业发展态势与对策建议··········马爱进等(17-307)

白酒风味化学研究方法及酱香型白酒风味化学研究进展·····························唐 平等(17-315)

发达国家特殊医学用途配方食品标签管理的做法及启示·····························宁 博等(17-325)

共价有机骨架材料的性能及其在食品安全检测领域的应用进展·························刘婧怡等(19-238)

声动力技术在食品杀菌领域的研究进展······邱建清等(19-245)

玛咖活性成分及其淀粉研究进展··················李 雪等(19-253)

细菌纤维素在植物细胞壁结构与功能研究中的应用及进展·························李昭锋等(19-263)

食用菌多糖分析方法研究进展······················邵双宇等(19-272)

脱氧雪腐镰刀菌烯醇的生物转化及其隐蔽型毒素的形成研究进展·····················唐语谦等(19-281)

基于食源性细菌群体淬灭的生物膜控制研究进展·································王飞飞等(19-290)

石墨相氮化碳在食品分析前处理制备技术中的发展和应用·································马 帅等(19-296)

肉品新型解冻技术及其对蛋白特性影响的研究进展·································彭泽宇等(19-303)

多糖对肿瘤细胞自噬调控作用的研究进展 ····徐涵禹等(19-311)

miRNA参与益生菌调节肠道屏障功能的研究进展·········································李艾黎等(19-318)

壳聚糖-单糖美拉德反应产物的制备及其在抗菌和抗氧化中的应用研究进展·············邱婷婷等(19-327)

水产品新鲜度检测方法研究进展··················马聪聪等(19-334)

基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展·························刘昊天等(21-230)

脂质氧化对肉色影响的研究进展··················刘文轩等(21-238)

无损检测技术在真菌鉴定及毒素检测中的应用·····································武琳霞等(21-248)

乳酸菌调控骨骼肌线粒体生物发生的机制研究进展·············································白艳苹等(21-259)

天然抗氧化剂的功能及其在肉与肉制品中的应用研究进展·························类红梅等(21-267)

益生菌对促进肠道发育作用的研究进展······关嘉琦等(21-278)

食品中微（纳米）塑料污染的研究进展······唐 洁等(21-286)

食用菌在我国保健食品中的应用研究进展 ····闫文杰等(21-296)

乳化剂稳定乳液的机理及应用研究进展······王君文等(21-303)

茶叶功能成分预防心血管疾病研究进展······李秀平等(21-311)

驼乳肽生物功能特性的研究进展··················苏 娜等(21-321)

抗性淀粉生理功能及作用机制的研究进展·········································闫国森等(21-330)

不同国家和地区传统发酵食品及其发酵微生物研究进展·································刘飞翔等(21-338)

果蔬酚类物质生物利用研究进展··················易建勇等(21-351)

食源性致病菌交叉适应现象及分子机制的研究进展·········································陈 欣等(23-243)

植物源天然产物作为抗生素佐剂联合抑菌研究进展·····································郭 钦等(23-255)

核酸-微流控芯片检测食品病原微生物的研究进展·····································辛 亮等(23-266)

乳酸菌对萨拉米香肠风味形成的研究进展 ····刘英丽等(23-273)

多物理场促进抗性淀粉生成的研究进展······唐君钰等(23-283)

基于质谱的代谢组学技术在肉类科学中的应用·············································王娟强等(23-293)

改善睡眠功能的食药资源及保健食品应用 ····张芳铭等(23-303)

宰后肉品嫩化技术及其作用机理研究进展 ····时海波等(23-311)

多糖的乳化特性及其在乳液食品质构属性调控方面的研究进展·························李安琪等(23-322)

食源性Fe2＋/Fe3＋结合活性肽的研究进展 ·····林善婷等(23-329)

小农户生产经营食用农产品质量安全的法律治理·········································曹俊金等(23-338)

壳聚糖纳米粒子的制备和在食品抑菌中的研究进展·····································谭 啸等(23-347)

安全检测

基于稳定同位素和矿质元素的中华绒螯蟹产地鉴别潜力评价···························骆仁军等(2-298)

Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+-Based Fluorescence Enhancement ································LIU Lanxiang et al. (2-306)

基于改进光谱角制图算法的乳粉安全非定向筛查新方法·······························宗 婧等(2-315)

高效液相双柱法测定油脂中的甘油三酯氧化聚合物···································邓 琪等(2-321)

低场核磁共振技术结合化学计量学方法定性、定量检测注水猪肉···························盖圣美等(4-243)

沉积固化离子液体均相液液微萃取-高效液相色谱法测定蔬菜中的苯脲类农药残留···········································徐尉力等(4-248)

正交试验设计优化近红外检测牛乳中蛋白质的建模条件···························彭 丹等(4-256)

同位素内标-气相色谱-质谱法同时测定婴幼儿配方粉中3-氯丙醇酯和缩水甘油酯的含量·······································王 亚等(4-262)

产气荚膜梭菌实时荧光PCR和实时荧光RPA检测方法的建立和比较 ·················刘立兵等(4-268)

超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法测定猪肉中9 种大环内酯类抗生素·······································马俊美等(4-273)

Q-Orbitrap高分辨质谱法测定牛奶中赖丙氨酸及其含量随温度变化的规律···········································聂雪梅等(4-280)

胶束电动毛细管色谱-激光诱导荧光检测法测定番茄酱、番茄沙司和辣椒粉中罗丹明B ········································丁晓静等(4-287)

表面等离子体共振免疫传感器检测喹乙醇····谢春花等(4-293)

气相色谱-串联质谱法高通量检测食用油中3 类污染物····························孟维一等(4-300)

谷物及其制品中脱氧雪腐镰刀菌烯醇及其衍生物的检测及污染规律分析···················龚 蕾等(4-307)

基于三重四极杆复合线性离子阱质谱法筛查和确证水产品中多种抗生素残留 ·········孟 勇等(4-313)

超高效液相色谱-串联质谱法同时测定水果中10 种保鲜剂残留量··························曹雪琴等(4-319)

基于高光谱反透射图像的新疆冰糖心红富士水心鉴别·······························郭俊先等(6-278)

不同类型橡木桶陈酿对葡萄酒中挥发性硫化物的影响···································叶冬青等(6-285)

高效液相色谱-串联质谱法同步检测大麦产品中唑啉草酯、炔草酯及解毒喹的残留量···········································韩何丹等(6-292)

基于深度信念网络的近红外光谱鉴别莲子粉掺假···········································胡仁伟等(6-298)

烫煮后麻辣火锅底料汤底及食材中辣椒素类物质的迁移变化···························杨 莉等(6-304)

离子色谱电导法检测白酒、红酒、啤酒和多种黄酒中的6 种阳离子····························茅嘉田等(6-310)

基于矿物元素指纹差异的不同产地滩羊肉判别···········································马梦斌等(6-316)

基于稳定同位素与稀土元素指纹特征的大桃产地判别分析·······································李 安等(6-322)

鲜切莲藕腐败的荧光检测方法························刘永乐等(8-270)

基于氢核磁共振与偏最小二乘法对酸枣仁及其掺伪品的鉴别···························申晨曦等(8-275)

虾蛄可食组织中镉和砷的形态及分布特征····赵艳芳等(8-282)

QuEChERS-HPLC-MS/MS法同时测定水果中38 种农药的残留量··························梁秀美等(8-288)

表面增强拉曼光谱法定性定量检测保健食品中非法添加物西地那非·······················胡家勇等(8-297)

黑斑病对新疆红枣营养成分的影响················范盈盈等(8-303)

菜肴中3-氯-1,2-丙二醇及其酯的含量分析·····张璟琳等(8-308)

副溶血性弧菌毒素编码基因的微量、可视化检测·················································苏晨丽等(10-288)

液相色谱-串联质谱法测定牛排产品中大豆蛋白含量·································李莹莹等(10-297)

鸡肉中金刚烷胺间接竞争ELISA检测方法的建立·········································谭 庶等(10-304)

QuEChERS-超高效液相色谱-串联质谱法快速测定辣椒红色素中9 种非食用色素 ······牛瑜琦等(10-311)

磁性氧化石墨烯的制备及用于乳制品中邻苯二甲酸酯类塑化剂的测定·················于 玲等(10-317)

改良QuEChERS技术结合超高效液相色谱-串联质谱法同时测定果蔬中高氯酸盐、氯酸盐和溴酸盐·····················盛华栋等(10-324)

基于Fe3O4-PGA@Au构建无酶电化学生物传感器检测葡萄糖·····································关桦楠等(12-267)

基于特征选择与特征提取融合的鸡蛋新鲜度光谱快速检测模型优化·················段宇飞等(12-273)

云南不同产地美味牛肝菌元素含量特征分析及风险评估 ································陈凤霞等(12-279)

基于高光谱成像的干燥胡萝卜片水分及类胡萝卜素含量无损检测和可视化分析·····杨 佳等(12-285)

A群轮状病毒一步法RT-ddPCR方法的建立 ····徐蕾蕊等(12-292)

基于蒙特卡罗模拟技术的食用菌中二氧化硫膳食暴露风险评估·····················李晓贝等(12-298)

水产品中创伤弧菌ddPCR定量方法的建立 ·····马 丹等(12-305)

QuEChERS-气相色谱-串联质谱-同位素内标法快速测定茶叶中氟虫腈及其代谢物残留量·············································倪韵晨等(12-312)

实时PCR技术在羊亚科肉类鉴定中的应用 ·····尚 柯等(12-318)

食用油中黄曲霉毒素B1快速检测试纸的评价·········································张 威等(12-326)

树枝状表面增强拉曼散射基底制备及孔雀石绿痕量检测·····································赵静晨等(14-294)

基于无模板随机合成鸟嘌呤四聚体的荧光“开启”生物传感器用于粮食中呕吐毒素的快速检测·································韩逸陶等(14-300)

超高效液相色谱-串联质谱法测定保健食品中90 种那非类药物····················马俊美等(14-307)

iKnife智能刀-快速蒸发离子化质谱实时检测空气油炸带鱼的脂质组学品质特征·········张蒙娜等(14-314)

纳米铜/低密度聚乙烯复合膜在乳制品中的铜迁移·····································卢 珊等(14-321)

食品中Escherichia coli O157:H7微滴数字PCR绝对定量检测方法的建立 ·················魏咏新等(16-259)

热转换元素分析-同位素比质谱法测定低氘包装饮用水中氘含量·························韩 莉等(16-266)

快速滤过型净化法结合气相色谱-四极杆-飞行时间质谱同时筛查果蔬中234 种农药残留··········································孟志娟等(16-272)

元素指纹图谱用于安化黑茶的原产地判别 ····杨 纯等(16-286)

QuEChERS-气相色谱-串联质谱法检测鱼腥草中121 种农药残留··························苟 琰等(16-292)

基于矿物元素指纹图谱技术的松江大米产地溯源·····································石春红等(16-300)

固相萃取-气相色谱-串联质谱法检测丽江玛咖中41 种有机氯和菊酯类农药残留·········································黄绍军等(16-307)

屠宰、预冷和市售阶段猪肉及内脏中兽药残留分析与风险评估·························马 宁等(16-314)

超高效液相色谱-串联质谱法同时测定水产品中6 种丁香酚类物质的残留量 ·········吴少明等(16-320)

气相色谱-负化学源-串联质谱法测定动物源食品中氟虫腈及其4 种代谢产物残留量··································韩 超等(16-327)

QuEChERS结合UPLC-MS/MS测定水产品中9 种除草剂残留及基质效应······················李丽春等(18-258)

大肠杆菌DNA定性标准物质的制备及在枸杞子污染检测中的应用·························夏丹丹等(18-267)

QuEChERS-同位素稀释-气相色谱-串联质谱同时测定植物油中16 种邻苯二甲酸酯····曾少甫等(18-275)

青砖茶品质近红外特征光谱筛选及预测模型建立·············································王胜鹏等(18-283)

基于变性血红蛋白和二胺氧化酶的生物传感器检测马鲛鱼中的尸胺·····················张 敏等(18-288)

基于矿质元素和稳定同位素的马铃薯产地溯源技术·············································张欣昕等(18-296)

综合肉样及环境矿物质元素信息的滩羊肉产地鉴别·········································王雪蓉等(18-303)

二维超高效液相色谱-三重四极杆/复合线性离子阱质谱联用法快速测定水产品及其制品中河豚毒素·········································张秀尧等(18-311)

上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性·················张鹏飞等(20-285)

基于数据挖掘建立北京地区牛、羊肉串掺假风险预测模型·····································范 维等(20-292)

原料肉脂肪比例对培根加工过程中安全性的影响·································姜 皓等(20-300)

动物性食品中氟苯尼考检测的电化学免疫传感器构建·········································刘卫华等(20-307)

基于代谢标志物快速检测食品中金黄色葡萄球菌·········································胡凯丽等(20-314)

蜂花粉微生物污染及菌群结构分析··············唐 标等(20-325)

利用低场核磁共振及成像技术鉴别注水肉糜·············································盖圣美等(22-289)

气相色谱-串联质谱法测定婴幼儿配方奶粉中氯丙醇酯和缩水甘油酯·················林丽珊等(22-295)

基于适配体杂交链式反应检测郫县豆瓣中黄曲霉毒素B1·············································黄玉坤等(22-301)

磁性三维还原石墨烯的制备及其在电化学免疫检测牛乳中结核杆菌H37Ra的应用 ······刘希雅等(22-308)

基于高光谱成像技术的进口冰鲜牛肉新鲜度指标检测·································孙宗保等(22-315)

基于特异性适配体封盖介孔纳米材料的T-2毒素快速检测技术 ·······························徐群博等(22-324)

PRIME HLB固相萃取-超高效液相色谱-串联质谱法测定蜂产品中10 种头孢类药物的残留量·································章 豪等(22-330)

呋喃它酮代谢物单链抗体制备和

酶联免疫分析方法··········································杨武英等(24-251)

多重实时聚合酶链式反应熔解曲线法同步鉴别蓝鳍金枪鱼、裸盖鱼、异鳞蛇鲭·····许随根等(24-259)

免疫亲和柱全自动净化-超高效液相色谱-串联质谱-全碳标记内标法精确测定粮油中玉米赤霉烯酮·································吴 宇等(24-267)

Real-time PCR法检测水产品中异鳞蛇鲭、棘鳞蛇鲭源性成分·····································信红梅等(24-273)

侧向免疫层析快速检测牛乳中四环素和青霉素·········································吴玉晗等(24-281)

气相色谱-质谱联用法检测食品复合包装材料中17 种丙烯酸酯类单体的残留量及迁移量·········································张勤军等(24-287)

黄曲霉毒素B1核酸适配体筛选和检测方法的建立·········································张 敏等(24-295)

实时PCR检测食品中荧光假单胞菌方法的建立·················································闵 可等(24-304)

基于核酸适配体的AccuBlue荧光法检测动物食品中的恩诺沙星·····························刘若冰等(24-310)

超高效液相色谱-串联质谱法检测大豆主要过敏原蛋白·································李丽芳等(24-316)

联苯三唑醇磁性分子印迹聚合物的制备及其在食品检测中的应用·················田景升等(24-325)

微波消解-电感耦合等离子体-质谱法同步检测白玉菇中Pb、As、Cd及其健康风险评估 ····徐明芳等(24-333)

RP-HPLC混标加样增量法快速测定食品中的阿斯巴甜和阿力甜·····················高向阳等(24-340)