董浩

2026

一种广谱氨肽酶的鉴定及其在牡蛎蛋白质高效水解中的应用

《食品科学技术学报》

2026

基于人工神经网络的鲜腐竹天然保鲜剂复配优化与品质调控

《食品与发酵工业》

DOI

2026

氨基酸-杂环胺及其中间体加合物的计算毒理学与安全评价

《中国食品学报》

2026

基于风险管理的猪肉质量安全全流程管控的研究

《现代食品》

DOI

2026

大豆粕酶解物的Gamma-谷氨酰基化及其产物的滋味及抗炎活性研究

《食品科学技术学报》

2026

基于纳米氧化铜修饰电极电化学检测食品中的多菌灵

《食品安全质量检测学报》

2026

老香黄贮藏过程中微生物群落与挥发性风味物质的变化

《中国食品学报》

DOI

2026

低血糖生成指数面条的研究进展

《食品工业科技》

DOI

2026

植物源提取物对肉制品中杂环胺抑制作用研究进展

《肉类研究》

2026

基于OMO模式的食品毒理学课程教学改革与实践研究

《中国食品工业》

2026

鱼副产物制备蛋白水解物与功能活性研究进展

《仲恺农业工程学院学报》

2026

基于高光谱成像的鱼片鲜度检测机理及研究进展

《轻工科技》

2026

Modulating the Structure and Emulsifying Properties of Zein-SPI Composite Particles through pH Cycling

LWT

DOI

2026

Hyaluronic acid-based control/target delivery system: Formation, control release and applications.

Food Chemistry

DOI

2026

Formation mechanism, detection methods and control strategies of warmed-over flavor in meat and meat products of livestock and poultry: A comprehensive review and future perspectives.

Food Chemistry

DOI

2026

Effects and mechanism of litchi shell polyphenols on the formation of free and bound heterocyclic aromatic amines in roasted pork patties

Food Research International

DOI

2026

Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability

Food Chemistry: X

DOI

2026

Study on the thermal stability, improving method and mechanism of natural betanin

Food and Humanity

DOI

2026

Ultrasonic–Microwave-Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and Antioxidant Evaluation of Three Purified Flavonoid Compounds

Foods

DOI

2026

Sensing detection of diethylstilbestrol in foods: focusing on the construction methods, signal amplification strategies, detection performance and applications of sensors

Food Control

DOI

2026

Gas Conduction Functional Units (GCFUs) Enable Quantitative Equilibrium Modified Atmosphere Packaging to Suppress Respiration and Pectin Degradation in Strawberries

Journal of Agricultural and Food Chemistry

DOI

2026

Advances and challenges in multidimensional architectural applications of 1D/2D/3D convolutional neural networks in food quality assessment

Food Chemistry

DOI

2025

辣椒红色素的提取方法、生物活性、稳定性、递送系统及应用研究进展

《食品与发酵工业》

2025

沙参玉竹果冻的配方研制与品质分析

《食品工业》

2025

动物性食品加工与质量安全专题

《食品安全质量检测学报》

2025

8种常见食药材提取物对黄嘌呤氧化酶的抑制作用

《食品研究与开发》

2025

蜡样芽孢杆菌YF-2对冷藏三文鱼的保鲜作用

《中国食品学报》

DOI

2025

高产AI-2副溶血性弧菌的筛选及毒力特性研究

《中国食品学报》

DOI

2025

禾虫的营养功能与应用研究进展

《食品科技》

2025

UPLC-Q-Orbitrap HRMS筛查与测定食药同源物质中的30种植物生长调节剂

《食品安全质量检测学报》

DOI

2025

γ-谷氨酰基化提高鸡肉蛋白酶解物的滋味及Caco-2细胞中的抗炎效果

《肉类研究》

2025

畜禽肉类预制菜肴全链条风险因子研究进展

《食品工业科技》

2025

天然甜菜红色素的稳态化及其应用

《现代食品科技》

DOI

2025

基于罗非鱼下脚料水解风味物质提取改善罗非鱼制品品质的研究

《轻工科技》

2025

鸽肉体外消化液的抗氧化作用及其细胞胆囊收缩素与胰高血糖素样肽-1的促分泌作用

《食品与发酵工业》

DOI

2025

UPLC-Q/Orbitrap-HRMS技术筛查及测定饮料中11种人工和天然甜味剂

《现代食品科技》

DOI

2025

制汤工艺条件和食药材添加比例对广式老火汤嘌呤含量的影响

《食品安全质量检测学报》

DOI

2025

广式老火汤嘌呤含量及其分布规律

《中国食品学报》

DOI

2025

OBE理念下项目导向式教学在食品分析课程中的改革探索

《食品工业》

2025

Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS.

Food Chemistry

DOI

2025

Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review.

Food Chemistry

DOI

2025

The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products.

Food Chemistry

DOI

2025

Inhibitory effects of polysaccharides of various sources on 2-amino-3,8-dimethylimidazole[4,5-f] quinoxaline (MeIQx) in roasted beef patties.

Food Chemistry

DOI

2025

Stability and bioaccessibility of lycopene loaded in a Pickering emulsion stabilized by tannic acid-starch complexes: Effect of starch categories.

Food Research International

DOI

2025

Chitosan as a bioactive preservative in seafood and meat products: Meta-analysis on microbial safety, physicochemical stability, and organoleptic quality.

Food Chemistry

DOI

2025

Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1

LWT

DOI

2025

Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment.

Food Chemistry

DOI

2025

Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage.

Food Chemistry

DOI

2025

Interactions between curcumin and fish-/bovine-derived (type I and II) collagens: Preparation of nanoparticle and their application in Pickering emulsions.

Food Chemistry

DOI

2025

Food-grade rapeseed cake particles: Production, physicochemical characteristics, and emulsifying properties.

Food Chemistry

DOI

2025

Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food

Food Chemistry: X

DOI

2025

Understanding pyrogallic acid-myofibrillar protein interaction and its effect on flavor release via spectral and molecular dynamics simulations.

International Journal of Biological Macromolecules

DOI

2025

Effects of arginine and lysine on quality of shrimp during freeze–thaw cycles

International Journal of Food Science & Technology

DOI

2025

Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze–thaw cycles

The Journal of the Science of Food and Agriculture

DOI

2025

Recent advances in the formation of protein-bound heterocyclic aromatic amines and their transformation during digestion: A comprehensive review

Trends in Food Science & Technology

DOI

2025

Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1

Food Bioscience

DOI

2025

Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking

International Journal of Food Science & Technology

DOI

2025

Conformation Changes and Flavor Binding Capacity of Myofibrillar Proteins Upon Different Amounts of Sugar Additions: Relating to the Processing of Cantonese Sausage.

Journal of Food Science

DOI

2025

“Chilling-induced hardening” or “chilling-induced softening”? A scientific insight on cold shock effects on strawberry phenotypic quality and pectin metabolism

Food Chemistry

DOI

2025

Quantitative analysis of camellia oil binary adulteration using near infrared spectroscopy combined with chemometrics

Microchemical Journal

DOI

2025

Corrigendum to “Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights” [Int. J. Biol. Macromol. 321 (2025) 146331]

International Journal of Biological Macromolecules

DOI

2025

Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights

International Journal of Biological Macromolecules

DOI

2025

Exploring the impact of respiration on pectin metabolism through a quantitative respiratory system created by equilibrium modified atmosphere packaging with adjustable gas-conductor materials

International Journal of Biological Macromolecules

DOI

2024

高水平应用型食品人才培养的《食品安全检测技术》教学改革研究

《当代化工研究》

2024

桑葚-紫薯复合冻干果块的制备工艺优化及品质评价

《农业工程学报》

2024

直接浸入式固相微萃取-气相色谱法同时测定调味品中的山梨酸、苯甲酸和脱氢乙酸含量

《食品安全质量检测学报》

2024

响应面法优化预制虾饼的加工工艺

《肉类研究》

2024

岭南猪肉卷章加工及其安全风险研究进展

《肉类研究》

2024

多酚-多糖复合物在食品级Pickering乳液中的应用进展

《食品科学》

2024

猴头菇多糖功能活性及新产品开发的研究进展

《食品研究与开发》

2024

γ-谷氨酰基化改善花生粕水解物的呈味效果及黄嘌呤氧化酶抑制作用研究

《食品与发酵工业》

DOI

2024

不同淀粉对鱼糜凝胶特性的影响

《现代食品》

2024

表面活化附着纳米银的聚醚砜抗菌膜的制备以及其在罗非鱼保鲜中的应用

《食品与发酵工业》

DOI

2024

蜡样芽孢杆菌YF-2对荧光假单胞菌群体感应的淬灭活性

《中国食品学报》

2024

不同加工方式的三文鱼货架期预测模型建立与应用

《食品与发酵工业》

DOI

2024

海洋食品配料研究现状与发展趋势

《食品科学技术学报》

2024

食品分析检测课程群教研室建设的实践与思考

《中国食品》

2024

Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

Food Chemistry: X

DOI

2024

Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

Food Chemistry: X

DOI

2024

A comprehensive review of structure-activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food.

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

Food Chemistry: X

DOI

2024

Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures.

International Journal of Biological Macromolecules

DOI

2024

Salt reduction in cured meat products: A review on strategies and mechanisms

Food Science and Human Wellness

DOI

2024

A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations

Food Chemistry X

DOI

2024

Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms

Food Chemistry

DOI

2024

Quantitative predictions of protein and total flavonoids content in Tartary and common buckwheat using near-infrared spectroscopy and chemometrics

Food Chemistry

DOI

2024

A frontier exploration of ancient craftsmanship: Effects of various tea products in traditional Chinese cuisine “tea flavored beef”

Food Chemistry

DOI

2024

Development of equilibrium modified atmosphere packaging (EMAP) for postharvest strawberries based on material modification of permeability and selectivity: Theoretical design, model validation, and application effects

Postharvest Biology and Technology

DOI

2024

Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review

Food Chemistry

DOI

2024

Does the Plant Growth Stage Affect Its Functionality? Impact of a Distinctive Plant-Derived Marinade on the Edible Quality and Biogenic Amine Safety of Sashimi

Food & medicine homology.

DOI

2024

Frontier in gellan gum-based microcapsules obtained by emulsification: Core-shell structure, interaction mechanism, intervention strategies

International Journal of Biological Macromolecules

DOI

2024

The identification of aged-rice adulteration by support vector machine classification combined with characteristic wavelength variables

Microchemical Journal

DOI

2024

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

International Journal of Food Science & Technology

DOI

2023

砂仁多糖提取及其生物活性研究进展

《食品安全质量检测学报》

2023

响应面法优化猴头菇戚风蛋糕配方工艺研究

《食品工业科技》

2023

肉类休闲食品品质提升与安全控制研究进展

《食品安全质量检测学报》

2023

23个品种柑橘果皮黄酮类含量及抗氧化活性比对研究

《食品安全质量检测学报》

2023

不同剂量60Co-γ射线辐照对烟鸡胸肉贮藏过程中滋味的影响

《食品安全质量检测学报》

2023

固相萃取-超高效液相色谱-串联质谱法同时检测食品中的烟酰胺单核苷酸α、β异构体和烟酰胺腺嘌呤二核苷酸

《食品安全质量检测学报》

2023

榴莲壳和龙眼壳活性炭的制备、表征及其吸附性能研究

《食品工业科技》

2023

微波复热对竹笋鸡汤品质的影响

《食品安全质量检测学报》

2023

乳酸链球菌素对肉食杆菌和腐生葡萄球菌的抑菌机制研究

《食品安全质量检测学报》

2023

动物血液蛋白质及活性肽开发研究进展

《食品安全质量检测学报》

2023

麻竹笋营养成分、风味物质和功能组分的研究进展

《食品安全质量检测学报》

2023

红烧乳鸽中11种极性杂环胺的UHPLC-Q-Orbitrap HRMS检测

《轻工学报》

2023

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast

Food Chemistry

DOI

2023

Design of equilibrium modified atmosphere packaging for postharvest cabbages preservation based on introducing available active sites into film materials as gas transport channels

Food Research International

DOI

2023

Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing

LWT

DOI

2023

Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Food Chemistry

DOI

2023

Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis

Food Chemistry X

DOI

2023

A robust electrochemical sensor based on AgNWs@MoS2 for highly sensitive detection of thiabendazole residues in food samples

Food Chemistry

DOI

2023

Highly sensitive determination of putrescine in pork by an electrochemical biosensor constructed with unfolded hemoglobin and diamine oxidase

Food Control

DOI

2023

Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate

Journal of Agricultural and Food Chemistry

DOI

2023

Exploring a new technology for producing better-flavored HongJun Tofu, a traditional Neurospora-type okara food

LWT

DOI

2023

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Food Chemistry

DOI

2023

Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork

LWT

DOI

2023

A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer

LWT

DOI

2023

Regulation of respiratory rate and storage quality of postharvest cauliflower based on gas permeability modification using gas barrier (GB) - gas conductor (GC) blending packaging

Food Packaging and Shelf Life

DOI

2023

Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

Foods

DOI

2023

Functional biopolymers for food packaging: Formation mechanism and performance improvement of chitosan-based composites

Food Bioscience

DOI

2023

Asymmetric synthesis of a novel “dual-matrix” mixed matrix membrane (MMM) and its food applications

Food Packaging and Shelf Life

DOI

2023

Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics

Current Research in Food Science

DOI

2022

HPLC-Q-Orbitrap-HRMS方法检测广式烧鹅中7种非极性杂环胺

《中国食品学报》

2022

酱油发酵过程中生物胺生成影响因素及其调控研究进展

《中国调味品》

2022

发酵食品中氨基甲酸乙酯的形成途径及消减策略研究进展

《食品安全质量检测学报》

2022

油煎猪肉饼中6种氨基咔啉类杂环胺的检测方法及加工条件对其生成的影响

《食品科学》

2022

食品中诱惑红测定方法验证

《食品安全导刊》

2022

副溶血性弧菌毒力因子及耐药机制研究进展

《食品与发酵工业》

DOI

2022

Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables

Food Chemistry X

DOI

2022

Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food

LWT

DOI

2022

Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l -Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells

Journal of Agricultural and Food Chemistry

DOI

2022

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

LWT

DOI

2022

A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food

Food Chemistry

DOI

2022

A novel insight into green food preservation: Design of equilibrium modified atmosphere packaging (EMAP) based on gas barrier (GB) - gas conductor (GC) blending materials

Food Chemistry

DOI

2022

Reply to comment on “Fragmentation pathway of hypophosphite (H2PO2–) in mass spectrometry and its determination in flour and flour products by LC-MS/MS”

Food Chemistry

DOI

2022

Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis

LWT

DOI

2022

Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China

LWT

DOI

2022

Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)

Food Chemistry

DOI

2022

Fragmentation pathway of hypophosphite (H2PO2−) in mass spectrometry and its determination in flour and flour products by LC-MS/MS

Food Chemistry

DOI

2022

Research Progress on Bioactive Ingredients, Biological Activity and Wall-breaking Technology of Bee Pollen

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Geographical Origin Differentiation of Rice by LC–MS-Based Non-Targeted Metabolomics

Foods

DOI

2022

Simultaneous determination of twelve mycotoxins in edible oil, soy sauce and bean sauce by PRiME HLB solid phase extraction combined with HPLC-Orbitrap HRMS

Frontiers in Nutrition

DOI

2022

Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products?

Frontiers in Nutrition

DOI

2022

Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

Food Science and Human Wellness

DOI

2022

Evaluation on antiosteoporosis of collagen peptides prepared by immobilized protease with eggshell membrane

Journal of Food Science

DOI

2022

Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

Journal of Food Processing and Preservation

DOI

2022

Preparation of an Antimicrobial and Antioxidant Bio-Polymer Film and Its Application as Glazing Shell for Postharvest Quality of Fresh-Cut Apple

Foods

DOI

2022

Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)

Journal of Aquatic Food Product Technology

DOI

2022

Current advances in the anti-inflammatory effects and mechanisms of natural polysaccharides

Critical Reviews in Food Science and Nutrition

DOI

2022

Effects of Chicken Kinds and Stewing Times on the Nutritional Ingredients and Flavor of White-Cut Chicken Brine

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2021

“食品加工工艺学”国际班英汉双语教学课程建设与改革

《科教文汇》

DOI

2021

烹调方式对不同肉及其制品中杂环胺的影响概述

《食品安全质量检测学报》

2021

Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity

Food Chemistry

DOI

2021

Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation

LWT

DOI

2021

High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

Food Chemistry

DOI

2021

Perchlorate occurrence in foodstuffs and water: Analytical methods and techniques for removal from water – A review

Food Chemistry

DOI

2021

Stable isotopes verify geographical origin of Tibetan chicken

Food Chemistry

DOI

2021

Advances in Analysis of Contaminants in Foodstuffs on the Basis of Orbitrap Mass Spectrometry: a Review

Food Analytical Methods

DOI

2021

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

Foods

DOI

2021

Robust Detection of Advanced Glycation Endproducts in Milk Powder Using Ultrahigh Performance Liquid Chromatography Tandem Mass Spectrometry (UHPLC-MS/MS)

Food Analytical Methods

DOI

2020

天然抗氧化物质对肉制品中杂环胺生成的影响

《食品安全质量检测学报》

DOI

2020

热加工肉制品中杂环胺的分析检测技术研究进展

《肉类研究》

2020

基于GC-IMS技术鉴别不同年份新会陈皮中的挥发性风味物质

《中国调味品》

2020

热泵干燥过程中广式腊肠品质与风味的变化

《食品科技》

DOI

2020

密花香薷多糖提取工艺优化及抗氧化活性研究

《食品科技》

DOI

2020

超声辅助提取福橘果皮类胡萝卜素的工艺优化

《食品工业科技》

DOI

2020

冰鲜储藏对鸽子肉新鲜度与风味的影响

《食品科技》

DOI

2020

蕨麻地上部分多糖提取工艺优化及其抗氧化活性

《江苏农业学报》

2020

基于创新驱动发展的食品安全教学团队建设探索

《山东化工》

DOI

2020

不同食品基质中杂环胺的检测技术研究进展

《食品研究与开发》

2020

全二维气相色谱-飞行时间质谱解析红烧乳鸽的挥发性组分

《现代食品科技》

DOI

2020

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Food Chemistry

DOI

2020

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

Food Chemistry

DOI

2020

Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS

LWT

DOI

2020

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Comprehensive Reviews in Food Science and Food Safety

DOI

2020

The application of L‐glutaminase for the synthesis of the immunomodulatory γ‐D‐glutamyl‐L‐tryptophan and the kokumi‐imparting γ‐D‐glutamyl peptides

Food Science & Nutrition

DOI

2020

Changes of digestive and fermentation properties of Sargassum pallidum polysaccharide after ultrasonic degradation and its impacts on gut microbiota

International Journal of Biological Macromolecules

DOI

2020

Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup

Food Science & Nutrition

DOI

2020

Fluorine and nitrogen functionalized magnetic graphene as a novel adsorbent for extraction of perfluoroalkyl and polyfluoroalkyl substances from water and functional beverages followed by HPLC-Orbitrap HRMS determination

The Science of The Total Environment

DOI

2020

High throughput analysis of 21 perfluorinated compounds in drinking water, tap water, river water and plant effluent from southern China by supramolecular solvents-based microextraction coupled with HPLC-Orbitrap HRMS

Environmental Pollution

DOI

2020

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

Molecules

DOI

2019

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS)

Food Chemistry

DOI

2019

Ice-bath assisted sodium hydroxide purification coupled with GC–MS/MS analysis for simultaneous quantification of ethyl carbamate and 12 N-nitrosoamines in yellow rice wine and beer

Food Chemistry

DOI

2019

Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products by a modified QuEChERS method coupled to ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS)

Food Chemistry

DOI

2019

Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS

Food Chemistry

DOI

2019

Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China

International Journal of Food Science & Technology

DOI

2019

Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

International Journal of Food Science & Technology

DOI

2018

紫红百香果果汁挥发性香气分析及仿香研究

《现代食品科技》

2018

Solid phase extraction with high polarity Carb/PSA as composite fillers prior to UPLC-MS/MS to determine six bisphenols and alkylphenols in trace level hotpot seasoning

Food Chemistry

DOI

2017

GC-MS/MS法对焙烤食品及其塑料包装材料中25种磷酸三酯类与邻苯二甲酸酯类化合物的同时测定

《分析测试学报》

2016

分散固相萃取-超高效液相色谱-串联质谱测定肉制品中5类药物残留

《现代食品科技》

2016

商品植物油的稳定碳、氢同位素比值的测定

《现代食品科技》

2016

相转化法制备温敏性聚氨酯缓释保鲜膜及其应用

《现代食品科技》

2016

基于主成份分析法的鱼翅干制品品质评价模型的构建

《现代食品科技》

2016

Browning Intensity and Taste Change Analysis of Chicken Protein-Sugar Maillard Reaction System with Antioxidants and Different Drying Processes

Journal of Food Processing and Preservation

DOI

2015

非离子表面活性剂作用下纳米铁的制备及其表征

《现代食品科技》

2015

扫描电镜法快速鉴别鱼翅干制品品质

《食品科技》

2014

δ13CH值小于δ13CP值的蜂蜜样品的综合鉴评

《食品与发酵工业》

DOI

2014

基于稳定同位素比值鉴别鱼翅干制品的品质

《现代食品科技》

2014

牡蛎黄酒的研制及其功能性成分和抗氧化活性的研究

《工业微生物》

2014

氧化除杂-气相色谱/质谱联用测定食品中的石蜡

《现代食品科技》

2013

热致相变分离法制备PVDF微孔膜及其性能研究

《现代食品科技》

2013

壳聚糖对于肉类食品防腐和保鲜的应用研究进展

《肉类研究》

2013

PVDF管式膜纯化果葡糖浆的研究

《现代食品科技》

2013

碳-4植物糖超标蜂蜜样品的多维分析

《现代食品科技》

2013

PCR方法快速鉴别食品中肉的种类

《现代食品科技》

2012

Al2O3/PVDF杂化膜的制备及凝胶相变过程的研究

《现代食品科技》

2012

纳米Al2O3溶胶的稳定性及PVDF/Al2O3杂化膜的性能研究

《现代食品科技》

2011

调理低脂猪肉丸的研制

《现代食品科技》

2004

绿豆萌芽期功能性营养成份的测定和分析

《中国食品学报》

2002

难消化淀粉的生理功能及制备

《现代食品科技》

2025

亚麻籽蛋白与壳聚糖非共价相互作用:Pickering乳液的界面、流变学和抗氧化特性

《中国食品科学技术学会第二十二届年会论文摘要集（上）》

DOI

2024

用于食品保鲜的具有超强抗氧化和高抗菌能力的双功能羟基化碳点

《中国食品科学技术学会第二十一届年会》

DOI

2023

植物提取物抑菌机制及其在水产品保鲜中的应用研究进展

《中国食品科学技术学会第二十届年会》

DOI

2023

多肽与聚葡萄糖美拉德偶联物对南极磷虾油乳状液稳定性和消化率的影响

《中国食品科学技术学会第二十届年会》

DOI

2023

一株大肠杆菌噬菌体的分离、生物学特性及初步应用研究

《中国食品科学技术学会第二十届年会论文摘要集》

DOI

2024

Novel Insights into Bioactive Metabolites and Core-Microorganism Succession During Hongjun Tofu Two-Stage Fermentation

SSRN Electronic Journal

DOI

2024

Litchi Pericarp Procyanidin and Lotus Seedpod Procyanidin Inhibiting the Formation of Acrylamide in Glucose-Asparagine Model System And French Fries

SSRN Electronic Journal

DOI

2024

Interactions Between Pyrogallic Acid and Myofibrillar Protein Extracted From Tilapia and Their Effects On the Binding of Key Fishy Compounds

SSRN Electronic Journal

DOI