陈晨

2026

Dissipative particle dynamics simulation of Pickering emulsions co-stabilized by β-cyclodextrins and Tween 60.

Carbohydrate Polymers

DOI

2026

Dynamic changes of physicochemical properties, sensory attributes, and flavor profiles in hawthorn berry juice fermented by lactic acid bacteria strains

LWT

DOI

2026

Multispectroscopic and molecular simulation insights into the interaction between casein and key aroma compounds in yogurt.

International Journal of Biological Macromolecules

DOI

2026

Screening of aroma-producing Saccharomyces cerevisiae strains and their effects on the flavor profiles of mechanized Huangjiu

Food Innovation and Advances

DOI

2026

Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods

Food Hydrocolloids

DOI

2026

Integrating experiments, machine learning and molecular simulations in the dairy industry: Perspective of flavor and protein-ligand interactions

Trends in Food Science & Technology

DOI

2026

Molecular mechanisms of interface interactions in Pickering emulsions co-stabilized by β-cyclodextrins and Tween 60.

Food Chemistry

DOI

2026

Optimization of the preparation process for cottonseed peptides and the impact of drying methods on their functional characteristics and flavor

Drying Technology

DOI

2026

Structural modulation of whey protein–pectin complexes by high-pressure homogenization sequence and its relationship to mouthfeel enhancement in reduced-fat food

Food Hydrocolloids

DOI

2026

Creaminess perception in dairy products: A review of sensory studies, enhancement strategies and future perspectives

Trends in Food Science & Technology

DOI

2026

Accelerated aging of flavor enhancement in hawthorn (Crataegus pinnatifida) wine by high-pressure processing

LWT

DOI

2026

Flavor Formation Mechanisms and Modulation Strategies in Plant-Based Cheese Analogs: From Raw Material Selection to Technological Innovations.

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

Corrigendum to "Construction of protein-polysaccharide complexes: Category, organoleptic impaction and application in the food industry" [Int. J. Biol. Macromol. Volume 321, Part 3, 2025, 146422, ISSN 0141-8130].

International Journal of Biological Macromolecules

DOI

2026

Effects of sustained release of tea polyphenols from a bacterial cellulose-based coating to prolong shelf-life of fresh walnuts.

Food Chemistry

DOI

2026

Cross‐Modal Interaction Between Menthol Odour and Visual Colours for Improving the Emotion Regulation

Flavour and Fragrance Journal

DOI

2026

Strain-specific mechanisms of enhanced diacetyl biosynthesis in Lactiplantibacillus plantarum unveiled by multi-omics integration.

Journal of food microbiology

DOI

2026

MerR and RpiR Antagonistically Regulate the alsS Promoter to Tune Diacetyl Formation in Lactiplantibacillus plantarum.

Journal of Agricultural and Food Chemistry

DOI

2026

食品中菌落总数快速检测技术研究进展

《食品安全质量检测学报》

2026

蛋白质-EGCG复合物体外活性和结构稳定性的相关性研究

《食品工业科技》

DOI

2026

国内外食品防护现状浅析

《食品工业》

2026

多重荧光PCR技术快速检测大豆及其制品中转基因成分的研究

《中国食品添加剂》

2025

Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods

Food Bioscience

DOI

2025

Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process

Critical reviews in food science and nutrition

DOI

2025

Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy.

Journal of Dairy Science

DOI

2025

Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese

LWT

DOI

2025

Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk.

Journal of food microbiology

DOI

2025

Chitosan films incorporating bacterial cellulose-stabilized oregano oil emulsions: A functional approach for fresh walnut shelf-life extension.

International Journal of Biological Macromolecules

DOI

2025

Mitigation of off-flavors in foods by cyclodextrins: Current status and future perspectives

Journal of Food Composition and Analysis

DOI

2025

Effects of high-pressure processing and thermal processing on odor-active compounds and sensory attributes of cloudy hawthorn (Crataegus pinnatifida) juice through flavoromics.

Food Chemistry

DOI

2025

Construction of protein-polysaccharide complexes: Category, organoleptic impaction and application in the food industry.

International Journal of Biological Macromolecules

DOI

2025

Lactic acid bacteria as promising dietary-derived bioadsorbents for foodborne contaminants: Mechanism, application advances and future perspectives.

Food Chemistry

DOI

2025

Effect of different emulsification parameters on soy-based cheese: Evaluation of textural, rheological, aroma and sensory properties.

Food Chemistry

DOI

2025

Encapsulation of Lacticaseibacillus casei TCS using a Pickering water-in-oil-in-water double emulsion to preserve bacterial viability and aroma characteristics in yogurt

LWT

DOI

2025

Study on Lacticaseibacillus casei TCS fermentation kinetic models and high-density culture strategy

Microbiology spectrum

DOI

2025

Enhanced Fresh Walnut Preservation Using Chitosan Films Reinforced with Cinnamon Essential Oil and Bacterial Cellulose Pickering Emulsion

Food Hydrocolloids

DOI

2025

Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review

Trends in Food Science & Technology

DOI

2025

Recent developments in cellulose-based Emulsion systems for food applications: A review

Food Hydrocolloids

DOI

2025

Enhancing nutty flavor in Cheddar cheese through a novel strategy targeting 3-methylbutanal biosynthesis during ripening

Food Bioscience

DOI

2025

Changes of lactones in milk and their correlation with lipids under different heating treatments

Food Bioscience

DOI

2025

串联固相萃取柱-高效液相色谱法同时测定饮料中5种甜味剂

《现代食品》

DOI

2025

迷迭香精油微胶囊对猪肉饼保鲜效果的影响

《食品与发酵工业》

2025

山东省市售液态乳及乳粉中黄曲霉毒素M1污染风险评估

《食品安全导刊》

DOI

2024

Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions

Food Bioscience

DOI

2024

Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meat.

International Journal of Biological Macromolecules

DOI

2024

Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese

LWT

DOI

2024

Scale-up production of apple essences/hydroxypropyl-beta-cyclodextrin inclusion complexes: effects of the impeller type and the rotational speed on the characteristics of the inclusion complexes

International journal of Chemical Reactor Engineering

DOI

2024

Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose

Food Bioscience

DOI

2024

Investigation of the Interaction Between Lactones and Ketones in a Cheddar Cheese Matrix Using Feller's Additive Model, σ-τ Plots, U-Models, and Aroma Addition Experiments.

Journal of Dairy Science

DOI

2024

Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation

LWT

DOI

2024

Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis.

Food Research International

DOI

2024

Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics.

Food Research International

DOI

2024

Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.

Food Chemistry

DOI

2024

Ambient Temperature-Dependent Variations in Bitter Compounds and Microbial Dynamics in Traditional Huangjiu Fermentation

Food Bioscience

DOI

2024

Synergistic Effect in the Ternary System of Citral Microemulsion Based on Self-Assembled Complex Surfactants

Industrial & Engineering Chemistry Research

DOI

2024

Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6

Food Chemistry: X

DOI

2024

现代检测技术在白酒真实性鉴别中的应用研究进展

《食品工业》

2024

环介导等温扩增技术在食品安全检测领域的研究进展

《食品与发酵工业》

DOI

2024

三七多糖酶解提取工艺优化及抗氧化活性

《食品研究与开发》

2024

液相色谱-质谱联用仪测定茶叶中11种农药残留

《食品安全导刊》

2024

热加工方式对辽东楤木营养品质及抗氧化活性的影响

《中国食品添加剂》

DOI

2024

粉丝中红薯、木薯成分荧光定量PCR检测方法研究

《食品科技》

DOI

2024

基于膜分离-树脂吸附的黄酒降酸工艺及风味评价

《食品与发酵工业》

DOI

2024

基于WPD-ARIMA-GARCH组合模型的酱卤肉制品安全风险区间预测

《食品科学》

2024

超高效液相色谱-四级杆飞行时间质谱法测定运动型功能饮料中的多种氨基酸

《食品科技》

2024

溶剂提取/水蒸气蒸馏-分散液液微萃取-稳定同位素稀释-GC-MS/MS测定咸鱼中的挥发性亚硝胺

《食品安全质量检测学报》

2023

Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis

Applied and Environmental Microbiology

DOI

2023

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Food Control

DOI

2023

Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Food Hydrocolloids

DOI

2023

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage

Foods

DOI

2023

Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research

Trends in Food Science & Technology

DOI

2023

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Food Chemistry: X

DOI

2023

Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservation

Food Packaging and Shelf Life

DOI

2023

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Food Chemistry: X

DOI

2023

Dynamics of microbial communities associated with the flavor formation during sour juice fermentation and milk fan drying process.

Journal of Dairy Science

DOI

2023

Cross-modal aroma-taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

International Dairy Journal

DOI

2023

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

Food Bioscience

DOI

2023

Aroma Sensory Properties of Gouda Cheeses Based on Young Chinese Consumers' Preference.

Journal of Dairy Science

DOI

2023

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry

Frontiers in Nutrition

DOI

2023

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

Trends in Food Science & Technology

DOI

2023

基于课程思政的研究生专业课教学改革与实践——以“生物发酵与食品工程”课程为例

《食品工业》

2023

基于集成学习优化的肉制品安全风险等级预警分析

《现代食品科技》

2023

实时荧光PCR法鉴别莜面中掺杂淀粉的植物源性

《食品安全导刊》

2023

黄皮贮藏保鲜技术的研究

《现代食品》

2023

紫色杆菌素的生物活性及其对草鱼的保鲜效果

《食品研究与开发》

2023

功能性食品中氨基酸检测方法研究进展

《现代食品》

2023

响应面法优化牡丹籽粕蛋白提取工艺及其功能性质

《食品工业》

2023

“食品标准与法规”课程教学改革与实践

《食品工业》

2023

新教育业态下高职食品相关专业课程教学模式改革探讨

《食品工业》

2023

气泡鹧鸪复合凉茶配方的开发及优化

《食品安全导刊》

2023

虚拟仿真实验在食品工程专业“生产实习”课程中的应用

《农产品加工》

2022

The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation

International Journal of Food Science & Technology

DOI

2022

Cloning, purification, and characterization of branched-chain α-keto acid decarboxylases from Lactococcus lactis strains with different 3-methylbutanal production abilities

Food Bioscience

DOI

2022

Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy.

Journal of Chromatography A

DOI

2022

Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.

Journal of Agricultural and Food Chemistry

DOI

2022

Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages.

Journal of Food Science

DOI

2022

Rapid detection of neutralising acid adulterants in raw milk using a milk component analyser and chemometrics

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment

DOI

2022

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Food Chemistry: X

DOI

2022

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation.

Journal of Dairy Science

DOI

2022

Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction.

Food Chemistry

DOI

2022

Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice

Journal of Food Composition and Analysis

DOI

2022

Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae

Food Bioscience

DOI

2022

Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue

Journal of Food Measurement & Characterization

DOI

2022

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Journal of Food Measurement & Characterization

DOI

2022

Corrigendum to "Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu" [Food Microbiol. 86 (2020) 103326].

Food microbiology

DOI

2022

Antibacterial Activity and Mechanism of Oxidized Bacterial Nanocellulose with Different Carboxyl Content.

Macromolecular Bioscience

DOI

2022

Rapid detection of acid neutralizers adulteration in raw milk using FGC E-nose and chemometrics

Journal of Food Measurement & Characterization

DOI

2022

Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics.

Journal of Dairy Science

DOI

2022

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X

DOI

2022

不同干燥方式对冬笋挥发性成分的影响

《食品与发酵工业》

DOI

2022

牡丹籽粕总黄酮提取工艺及其抗氧化活性研究

《食品安全导刊》

2022

白藜芦醇苷的抗氧化性及氧化产物分析

《食品研究与开发》

2022

植物油加速氧化过程中品质变化进程的研究

《食品科技》

2022

铸牢中华民族共同体意识的课程思政路径尝试——以“民族特色食品”课程为例

《食品工业》

2021

Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis.

Food Chemistry

DOI

2021

Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches

Journal of Food Measurement & Characterization

DOI

2021

High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes.

Food Chemistry

DOI

2021

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.

Journal of Dairy Science

DOI

2021

Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis.

Food Chemistry

DOI

2021

Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

Applied Microbiology and Biotechnology

DOI

2021

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.

Journal of Agricultural and Food Chemistry

DOI

2021

Olfactory impact of guaiacol, ortho-vanillin, 5-methyl, and 5-formyl-vanillin as byproducts in synthetic vanillin.

Journal of Food Science

DOI

2021

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Frontiers in Microbiology

DOI

2021

Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry.

Food Research International

DOI

2021

Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

European Food Research and Technology

DOI

2021

《食品营养学》课程思政教学设计与实践

《食品与发酵工业》

DOI

2021

一株酸面团源乳酸菌的益生特性及其对刺五加叶总皂苷的影响

《食品工业科技》

DOI

2020

Correction to: Combined application of electronic nose analysis and back‑propagation neural network and random forest models for assessing yogurt flavor acceptability

Journal of Food Measurement & Characterization

DOI

2020

Evaluation of the perceptual interaction among key aroma compounds in milk fan by gas chromatography-olfactometry, odor threshold, and sensory analyses.

Journal of Dairy Science

DOI

2020

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu.

Food microbiology

DOI

2020

The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles.

Journal of Dairy Science

DOI

2020

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu.

Food Research International

DOI

2020

Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste

DOI

2020

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.

Journal of Food Science

DOI

2020

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Molecules

DOI

2020

Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.

Journal of Dairy Science

DOI

2020

The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Microbial Cell Factories

DOI

2020

高效液相色谱串联质谱法快速测定牛奶中地塞米松残留量

《食品安全质量检测学报》

DOI

2020

真空包装结合避光处理对鲜切马铃薯的品质影响

《食品科学》

2020

青稞β-葡聚糖的研究现状与展望

《中国食品添加剂》

DOI

2020

光电杀菌技术在鲜切果蔬保鲜中应用的研究进展

《食品科学》

2020

飞行时间质谱即用型金黄色葡萄球菌质控样品研究

《食品安全质量检测学报》

DOI

2020

人乳与市售婴儿配方乳粉脂质比较研究

《食品安全质量检测学报》

DOI

2020

UV-C处理对鲜切‘皇冠’梨褐变的影响

《中国农业科学》

2020

竹酒矿质元素评价及表征品质元素筛选

《食品与发酵工业》

DOI

2020

可食用淀粉/蛋白双层膜应用性

《食品工业》

2020

食品安全背景下大数据思维应用于高校食品专业人才教育的探索性研究

《中国教育技术装备》

2020

核心素养下食品专业英语教学模式研究——评《食品科学与技术专业英语》

《中国酿造》

2019

Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.

Journal of food biochemistry

DOI

2019

Effects of natural ingredients on the shelf life of chicken seasoning.

Food Chemistry

DOI

2019

Comparative Transcriptional Analysis of Lactobacillus plantarum and Its ccpA-Knockout Mutant Under Galactooligosaccharides and Glucose Conditions

Frontiers in Microbiology

DOI

2019

Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.

The Journal of the Science of Food and Agriculture

DOI

2019

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles.

Food & Function

DOI

2019

A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates

Journal of Food Measurement & Characterization

DOI

2019

Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Journal of Food Measurement & Characterization

DOI

2019

Characterization of aroma compounds in bayberry juice by sensory evaluation and gas chromatography–mass spectrometry

Journal of Food Measurement & Characterization

DOI

2019

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

Food Bioscience

DOI

2019

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.

Journal of Dairy Science

DOI

2019

四氢嘧啶高产菌株的筛选及发酵条件的优化

《食品与药品》

2019

蛋白质-多糖复合物研究进展

《食品工业》

2019

在呋喃唑酮代谢物检测中仪器分析技术研究新进展

《食品安全导刊》

2019

核桃粕中环烯醚萜苷提取分离与抗疲劳活性研究

《食品与机械》

2019

高效液相色谱法测定食品中脱氢乙酸的不确定度评定

《食品安全质量检测学报》

2019

乳粉中维生素检测标准菌接种培养时间研究

《食品安全质量检测学报》

DOI

2019

高温胁迫对德尔卑沙门氏菌抗逆性的影响

《食品与机械》

DOI

2019

短波紫外线控制鲜切苹果褐变与其活性氧代谢的相关性

《食品科学》

2019

乌洛托品检测中仪器分析技术研究新进展

《食品安全导刊》

DOI

2019

食品中乌洛托品检测方法研究新进展

《食品安全导刊》

DOI

2019

纳他霉素处理对鲜切双孢菇褐变的抑制机理

《食品科学》

2019

近红外光谱技术在食品微生物检测中运用尝试

《食品安全导刊》

DOI

2019

多重PCR检测技术在食品微生物检测中运用

《食品安全导刊》

DOI

2019

食品中玉米赤霉醇检测研究新进展

《食品安全导刊》

2019

食品微生物检验检测中新技术的应用

《食品安全导刊》

DOI

2019

鲜切洋葱贮藏期间品质变化及其保鲜技术的研究展望

《食品与发酵工业》

DOI

2019

响应面法优化复合型打瓜软枣猕猴桃格瓦斯饮料发酵条件

《食品工业科技》

DOI

2018

Assessment of main factor causing sensory quality defects in chicken seasoning during storage.

The Journal of the Science of Food and Agriculture

DOI

2018

Functional analysis of the role of CcpA in Lactobacillus plantarum grown on fructooligosaccharides or glucose: a transcriptomic perspective

Microbial Cell Factories

DOI

2018

CcpA-Dependent Carbon Catabolite Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum

Frontiers in Microbiology

DOI

2018

无淀粉火腿综合品质的比较

《食品工业》

2018

NO处理对鲜切胡萝卜生理生化变化的影响

《食品与发酵工业》

DOI

2018

激光共聚焦扫描显微镜技术在不同食品体系中的应用研究

《食品安全质量检测学报》

2017

Role of lactic acid bacteria on the yogurt flavour: A review

DOI

2017

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

Journal of Food Science

DOI

2017

Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry

Korean Journal for Food Science of Animal Resources

DOI

2017

纳米材料在果蔬保鲜中的应用

《食品与发酵工业》

2017

色谱技术在检测牛奶中激素类药物残留的应用

《食品安全导刊》

2017

杭州市售食品中持久性有机污染物膳食暴露评估

《食品安全质量检测学报》

2017

炖制牛肉食用品质关键评价指标筛选

《食品研究与开发》

2017

“食品安全学”教学改革的几点尝试

《大连民族大学学报》

2017

我国食品理化检验方法现状及其发展

《食品安全导刊》

2017

食品中甜蜜素检测不确定度评定

《中国食品添加剂》

2017

磷酸盐、亚硝酸盐在肉制品中的使用现状

《食品安全导刊》

2016

Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation.

The Journal of the Science of Food and Agriculture

DOI

2016

基于GC-MS和GC-O的调味品鸡精特征风味物质研究

DOI

2016

胶原多肽螯合钙喷雾干燥工艺研究

《食品科技》

DOI

2016

水杨酸、硫化氢对鲜切南瓜苯丙烷代谢的调控作用

《食品科技》

DOI

2016

水杨酸、硫化氢对鲜切南瓜活性氧代谢的调控作用

《食品科技》

2016

一种牛乳体细胞数快速检测系统设计

《食品工业》

2016

牛大力食用研究概况

《食品研究与开发》

2016

双孢菇保鲜及抗褐变处理研究现状

《食品与发酵工业》

DOI

2016

纳米材料在食源性致病菌检测中的应用

《食品与发酵工业》

2016

无磷保水剂对南美白对虾冻藏期间保水性的影响研究

《中国食品添加剂》

2016

陕西地区苹果酒酵母的选育及发酵工艺研究

《食品科技》

DOI

2016

海南牛大力质量控制标准研究

《食品工业》

2016

食品质量与安全性控制技术

《现代食品》

2016

生物传感器在食品安全检测中的应用

《现代食品》

2016

保水剂对南美白对虾冻藏品质的影响研究

《食品科技》

2016

驴肉在低温成熟过程中肌纤维微观结构变化研究

《食品科技》

2016

胶原多肽螯合钙的研究进展

《食品安全质量检测学报》

2016

鳕鱼皮胶原蛋白的提取与应用

《食品安全质量检测学报》

2015

Metabolism of Fructooligosaccharides in Lactobacillus plantarum ST-III via Differential Gene Transcription and Alteration of Cell Membrane Fluidity

Applied and Environmental Microbiology

DOI

2015

HPLC法测定鲜切富士苹果中多酚类物质的研究

《食品安全质量检测学报》

2015

储藏温度对鲜切洋葱总酚含量和抗氧化性的影响

《食品安全导刊》

2015

臭味食品的种类及臭味食品化学成分研究现状

《中国酿造》

2015

鲜切果蔬机械伤害刺激信号分子转导及防御反应的研究进展

《食品安全质量检测学报》

2014

乳酸钙处理对乳酸发酵型辣椒品质的影响

《食品与发酵工业》

DOI

2014

黄酒酸败组分的基源微生物初步研究

《食品与发酵工业》

2014

Nisin和柠檬酸对纯培养及鲜切黄瓜中单增李斯特菌的杀菌效果

《食品工业科技》

2014

PEF作用下亚致死损伤酿酒酵母修复条件的初步研究

《食品工业科技》

2014

气相色谱-质谱法测定宝乐果(Borojo)粉中脂肪酸

《食品研究与开发》

2014

猕猴桃储藏期品质变化研究及预测模型建立

《食品工业》

2013

基于电阻抗分析的免疫层析试纸条定量检测大肠杆菌O157∶H7

《中国食品学报》

2013

食品接触材料中荧光性物质的研究

《食品研究与开发》

2013

微量元素食品添加剂硫酸锰的除杂制备工艺

《化学试剂》

2012

鲜切果蔬病原微生物侵染及其生物控制的研究进展

《食品工业科技》

2012

高压脉冲电场对大肠杆菌胞内蛋白的影响

《食品与发酵工业》

2012

酶解法提取小黄鱼内脏鱼油工艺的研究

《食品研究与开发》

2012

杜马斯燃烧法测定食品中总氮含量

《食品工业》

2011

高压脉冲电场对鲜榨胡萝卜汁的品质和内源酶活力影响

《食品科学技术学报》

2011

酶法制备小黄鱼内脏鱼油及其脂肪酸含量的测定

《食品科技》

2010

海鱼弧菌鉴别显色培养基的研制

《食品科技》

2010

架构我国HACCP体系智能化软件平台初探

《食品科技》

2025

基于感官组学技术分析确定烧饼中香气化合物

《中国食品科学技术学会第二十二届年会论文摘要集（下）》

DOI

2025

多酚介导的新型SERS探针开发及免疫层析法测定食品中抗生素残留

《中国食品科学技术学会第二十二届年会论文摘要集（上）》

DOI

2023

乳清分离蛋白-大豆种皮多糖美拉德反应产物对不同益生菌微胶囊包埋率和存活率的影响

《中国食品科学技术学会第二十届年会论文摘要集》

DOI

2018

鲜切洋葱储存期间黄酮类物质的变化

《中国食品科学技术学会第十五届年会论文摘要集》

2018

代谢组学研究在果蔬伤害胁迫中的应用

《中国食品科学技术学会第十五届年会》

2017

生姜提取物在果蔬抑菌保鲜中的应用

《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》

2017

蓝莓采后侵染性病害及防控技术的研究进展

《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》

2017

富硒香菇的研究现状及展望

《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》

2017

生姜提取物的抑菌性及其研究进展

《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》

2017

低温等离子体对采后蓝莓微生物的抑制与品质的影响

《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》

2017

香菇多糖提取及其活性的研究进展

《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》

2017

不同茶叶生物活性及其抑菌性的研究进展

《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》

2017

茶叶提取物在果蔬保鲜中的应用进展

《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》

2016

高浓度CO 2 处理对采后甜樱桃生理代谢及品质的影响

《中国食品科学技术学会第十三届年会论文摘要集》

2015

温度及乳酸链球菌素对单增李斯特菌的抑制作用

《中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛》

2015

机械伤害对大蒜抗氧化活性的影响

《中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛》

2014

乳酸链球菌素对单增李斯特菌抑制效果的研究

《中国食品科学技术学会第十一届年会》

2014

共沉积石墨烯和纳米金双抗体夹心法S.pullorum & S.gallinarum免疫传感器

《中国食品科学技术学会第十一届年会论文摘要集》

2013

糙米乳饮料的研制

《科技与产业对接——中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛》

2013

豆豉黑色素最佳提取条件优化

《科技与产业对接——中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛》

2013

PCR及其改进技术对鲜活农产品中单核细胞增多性李斯特菌快速检测的研究进展

《科技与产业对接——CIFST-中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛论文摘要集》

2013

不同处理方式对鲜切梨储藏过程中单增李斯特菌生长影响的研究

《科技与产业对接——CIFST-中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛论文摘要集》

2012

茉莉酸甲酯处理对鲜切莴苣活性氧代谢的影响

《中国食品科学技术学会第九届年会》

2012

超临界CO 2 萃取辣椒中辣椒碱的工艺研究

《中国食品科学技术学会第九届年会》

2012

猕猴桃不同部位的抗氧化活性分析

《中国食品科学技术学会第九届年会论文摘要集》

2012

复合苹果香蕉儿童营养果泥的研究

《中国食品科学技术学会第九届年会论文摘要集》

2012

栅栏技术在鲜切果蔬中的应用研究进展

《中国食品科学技术学会第九届年会论文摘要集》

2012

天然抗菌剂在鲜切果蔬微生物控制中的应用研究进展

《中国食品科学技术学会第九届年会》

2012

采后蓝莓呼吸代谢及颜色变化的研究

《中国食品科学技术学会第九届年会》

2012

不同切割方式对山药抗氧化性的影响

《中国食品科学技术学会第九届年会论文摘要集》

2012

蔓越橘花色苷研究进展

《中国食品科学技术学会第九届年会》

2012

食源性病原微生物快速检测技术研究进展

《中国食品科学技术学会第九届年会》