《食品科學》2020年總目錄

基礎研究

熱壓結合處理對綠色魏斯氏菌生理特性的影響···············································余龍霞等(1-1)

融合魏斯氏菌胞外多糖的分離純化及其生化特性···········································姜 靜等(1-9)

煙熏時間對培根雜環胺含量及產品品質的影響·············································杜洪振等(1-16)

源自輕腌大黃魚的特定腐敗菌特性及腐敗能力·············································郭全友等(1-24)

半乳糖基月桂酸單甘酯對短小芽孢桿菌的抑制機理·············································許苗苗等(1-33)

不同烹飪方式下烹飪時間對西蘭花中蘿卜硫苷和蘿卜硫素的影響·························盧 旭等(1-41)

基于變異系數法對不同干燥方法馬鈴薯全粉復合面條品質的評價·····························李葉貝等(1-48)

基于自組織映射模型對香腸產品喜好度的預測·········································劉宇佳等(1-55)

芳樟醇氣相抗菌活性與作用機制······················吳克剛等(1-61)

谷物蛋白體外消化率測定方法的修正··············劉艷美等(1-68)

鮮濕米粉品質評價及原料選擇··························雷婉瑩等(1-74)

紅曲霉對類Camembert干酪成熟期質構和風味的影響···········································王 童等(3-1)

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

復合酶修飾對紅薯淀粉分支結構和物化特性的影響·············································肖 瑀等(3-18)

藏羊肉宰后成熟過程中熱休克蛋白27對肌原纖維蛋白及細胞凋亡酶的影響·················孫金龍等(3-24)

熱燙拉伸融化過程對Mozzarella干酪品質、分子間作用力及微觀結構的影響·················李紅娟等(3-30)

基于動態流變學的明膠/變性淀粉共混體系溶膠-凝膠相互轉變動力學解析 ···················鄒秀容等(3-37)

刺梨不同干燥模型建立及綜合品質分析··········陳思奇等(3-47)

不同預冷時間下鮰魚能量代謝和加工品質的相關性分析·········································章 蔚等(3-55)

南美白對蝦過熱蒸汽干燥特性及干燥數學模型·················································員冬玲等(3-62)

Helveticin-M與綠原酸復配對大腸桿菌和腸炎沙門氏菌的抑菌效果及其機制·············王虹懿等(3-68)

顆粒粒徑和相互作用對凝膠顆粒團簇硬度的影響·············································陳 偉等(3-75)

腐乳營養成分與質構特征及其偏相關分析······莊 洋等(3-80)

基于肌漿蛋白質組研究黑切牛肉的形成機制····吳 爽等(5-1)

黑果枸杞花色苷提取物對胰脂肪酶活性的影響···················································張 靜等(5-8)

抗菌肽brevilaterin與ε-聚賴氨酸對金黃色葡萄球菌的協同抑菌機理·····························寧亞維等(5-15)

酶解對豆腐干凝膠結構和理化特性的影響·············································陳凡凡等(5-23)

黃酒非生物穩定性的預測模型··························謝廣發等(5-31)

‘巨峰’葡萄皮花色苷的分離純化、結構鑒定及抗腫瘤活性·································薛宏坤等(5-39)

鴨油的體外抗氧化活性分析······························龍 霞等(5-49)

乳酸對陰溝腸桿菌生物膜形成的抑制作用········劉亞文等(7-1)

長黑青稞中不同形態多酚的提取及體外抗氧化活性···············································朱昱琳等(7-8)

植物糖原-槲皮素復合物的制備及特征 ············韋倩倩等(7-14)

制備條件對結冷膠流體凝膠形成的影響··········陳 青等(7-23)

大豆蛋白與千葉豆腐品質特性的關系··············王喜波等(7-30)

新疆花生品種（系）蛋白亞基組成及品質特性分析·················································袁秋巖等(7-38)

牛至精油對腐生葡萄球菌抑制作用機制··········陳夢玲等(7-46)

孔石莼多糖鋅結構表征與體外降血糖活性······湯陳鵬等(7-52)

腸膜明串珠菌素mesenterocin ZLG85分子結構及對傷寒沙門氏菌的抗菌機理·············高玉榮等(7-59)

表面糊化處理確定乙酰化羥丙基小麥淀粉中取代基團分布·····························趙 凱等(7-66)

紫花苜蓿莖葉功能特性指標的測定與分析······來思彤等(7-73)

丁香酚對腐敗希瓦氏菌和熒光假單胞菌的抑制機理···········································周倩倩等(9-1)

磁性Fe3O4/殼聚糖復合微球的制備及其對蘋果汁有機酸的吸附···································姜飛虹等(9-7)

基于FPG-SOM的糧食供應鏈危害物風險分級評價·················································王小藝等(9-15)

不同品種小米蒸煮食味品質評價及比較··········張 凡等(9-23)

基于區塊鏈的糧油食品全供應鏈可信追溯模型·················································董云峰等(9-30)

深度油炸過程中油脂劣變對薯條中油脂和水分含量的影響及水分替代規律·················李 良等(11-1)

熱加工條件對牛血清白蛋白-葡萄糖糖基化體系抗氧化活性的影響·····················李 軍等(11-7)

益生菌對蘇尼特羊胃腸道菌群、代謝物及肉品質的影響·······························杜 瑞等(11-14)

黃變對大米流變特性以及內部結構的影響 ·····肖 悅等(11-22)

鮮花生仁烘烤溫度對花生醬風味和綜合品質的影響···········································舒 垚等(11-28)

日糧添加亞麻籽對蘇尼特羊肌纖維特性及肉品質的影響···························侯普馨等(11-36)

體外模擬消化過程中果膠對竹葉黃酮生物可及性的影響·······························李占明等(11-43)

柱狀茭白真空預冷熱質傳遞分析····················王 寧等(11-50)

紫果西番蓮果皮花色苷鑒定及其生物活性 ·····何 丹等(11-57)

球磨法制備淀粉-芹菜素復合物及其消化性分析···················································張黎明等(11-64)

腸溶性白藜蘆醇電紡纖維的制備、性能及其體外抗氧化活性·····························周 軍等(13-1)

淡堿蒸胚對玉米胚及其毛油中真菌毒素的降解消除作用·····························鄭婷婷等(13-8)

正常牛肉與DFD牛肉成熟過程中保水性和水分狀態變化·······························孫文彬等(13-14)

不同烘焙程度與等級武夷肉桂茶品質差異分析···············································徐邢燕等(13-22)

蛋白質組學揭示宰前溫和驅趕改善豬肉品質的潛在機制···································鄒 波等(13-29)

蛋清源腸內營養粉的沖調特性及品質穩定性評價···········································馬艷秋等(13-38)

紅樹莓酒渣結構、理化性質以及吸附性········齊云飛等(13-46)

鮮食百香果果實品質綜合評價模型的建立及應用·······································馬文霞等(13-53)

加熱溫度對麻鴨肌原纖維蛋白結構與凝膠特性的影響·······························王正雯等(13-61)

酪蛋白和工藝對再制稀奶油穩定性的影響······李 揚等(15-1)

自組裝多肽水凝膠對百里香精油的控釋作用、抑菌和抗氧化效果的延長作用 ························趙夢倩等(15-8)

牦牛乳與荷斯坦牛乳硬質干酪的抗氧化特性比較···········································楊 靜等(15-15)

單甘酯和豆甾醇混合物固化葵花籽油的規律···········································蔣兆景等(15-22)

石竹烯對熱殺索絲菌的抑菌機理····················舒慧珍等(15-31)

植物糖原負載提高姜黃素的穩定性和生物活性·······································韓興曼等(15-39)

二氫楊梅素-Ag+納米乳液的制備及其對金黃色葡萄球菌抑制性能與機理 ·············丁利君等(15-48)

不同添加物對鰱魚魚糜及魚糜制品介電特性及水分遷移率的影響···························李 雙等(15-54)

基于主成分與聚類分析法的制備豆漿用大豆的品質指標綜合評價···························李笑梅等(15-64)

滾揉腌制對牛肉鹽水火腿品質的影響············趙改名等(15-72)

不同飼養方式對牦牛瘤胃微生物區系及肌肉品質的影響···········································譚子璇等(15-79)

反式肉桂醛對副溶血性弧菌

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

高速逆流色譜分離純化桑葚花色苷及其抗氧化活性···················································薛宏坤等(15-96)

‘塔羅科’血橙成熟過程中花色苷積累及其與糖酸含量相關性·····················喻最新等(15-105)

藍莓酒渣對泡菜亞硝酸鹽和生物胺的抑制作用·························································張娜威等(17-1)

烷過氧自由基氧化對草魚肌原纖維蛋白熱聚集行為的影響·········································李學鵬等(17-9)

牛磺酸對肉雞生長性能、肉品質及肌肉抗氧化功能的影響···························韓紅麗等(17-17)

‘雪花’梨酒綜合品質評價體系的建立········李麗梅等(17-23)

細葉小檗果小檗堿抑菌性能及機理················包怡紅等(17-29)

利用示蹤粒子及膨脹流變學研究β-乳球蛋白聚集體的界面行為·······································葉 晶等(17-35)

魔芋葡甘露低聚糖的熱穩定特性以及與低聚果糖益生元的對比分析·······················葉 楓等(17-45)

利用密度泛函理論分析藍莓花色苷抗氧化活性·······································王蘭嬌等(17-53)

對羥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釋·······················黃師榮等(17-60)

楊桃種質果實品質性狀遺傳多樣性分析········馬小衛等(17-68)

特殊環境巨大芽孢桿菌LB01抗菌活性成分的分離鑒定及抗病機理···································丁從文等(17-75)

蠶豆多酚對過氧自由基介導的DNA損傷的保護作用···········································林 琳等(17-83)

牛肌紅蛋白熱加工過程中多肽穩定性影響因素分析及其在真實性鑒別中的應用·········李瑩瑩等(19-1)

百里香精油微膠囊對摩根氏菌和變形桿菌產組胺機制的影響·································于紅紅等(19-9)

基于深度置信網絡-多類模糊支持向量機的糧食供應鏈危害物風險預警·······················王小藝等(19-17)

顆粒形綠茶的物理特性與外形品質關聯性····郭 麗等(19-25)

抗菌肽brevilaterin與檸檬酸聯用對大腸桿菌的協同抑菌機理···························寧亞維等(19-31)

10 種植物精油對腐生葡萄球菌抑制效果比較及肉桂精油抑菌機制分析·······························藍蔚青等(19-38)

基于果膠特性改變的罐藏黃桃質構軟化機制·······················································于笑顏等(19-45)

核桃仁細胞結構觀察及其氧化過程中的變化與拉曼光譜分析···································藍文言等(19-53)

北疆早、中熟本土蘋果品質分析與評價···········································伊麗米努爾等(19-62)

丁香酚對藍莓鏈格孢霉的抑制作用················葛達娥等(19-68)

酪蛋白與可溶性大豆多糖的酶促糖基化產物制備及其性能分析·······························劉郁琪等(19-74)

果膠/酪蛋白酸鈉復合運載體系的構建及對番茄紅素的控釋機理·······························王擎宇等(19-83)

濃香型白酒窖池分層分位點池底窖泥pH值、主要有機酸與鈣、鎂離子之間的相關性分析···················································張會敏等(19-90)

生鮮豬肉肌細胞內外間隙和水分狀態與持水性的關系·····································李華健等(21-1)

定量鹵制牛肉干的品質特性······························周亞軍等(21-7)

馬泡瓜籽油理化特性、組成分析及氧化穩定性·······································紀佳璐等(21-15)

馬鈴薯片脆性的力學和聲學測量····················胥慧麗等(21-22)

體外模擬胃腸道消化和結腸發酵對長黑青稞多酚生物有效性和抗氧化活性的影響·······································陳 壁等(21-28)

產黃青霉發酵鴨肉制品食用品質、微觀結構及物理化學特性變化···················藍天嬋等(21-36)

基于iTRAQ定量蛋白質組學的

三文魚新鮮度分析············································馬聰聰等(21-44)

楊梅素-丙烯醛加合物抗氧化及捕獲丙烯醛活性·············································盧永翎等(23-1)

氧化對羊肉肌原纖維蛋白分子與理化特性的影響·············································張海璐等(23-8)

[C4mim]BF4、[C4Py]Cl離子液體與木瓜蛋白酶相互作用的熒光光譜分析和分子對接·······田康永等(23-15)

基于手機圖像的不同貯藏時間下冷卻羊肉的部位判別···································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)

不同品種大米組分含量與米飯加工品質特性的關系···········································李枝芳等(23-35)

不同儲藏年限稻谷的品質及鮮濕米粉加工適應性分析···········································張玉榮等(23-42)

凝固溫度對填充豆腐凝膠特性及分子間作用力的影響···································金 楊等(23-49)

ε-聚賴氨酸對腐生葡萄球菌細胞結構與能量代謝的影響·······························藍蔚青等(23-56)

紫蘇精油抑制灰綠曲霉的活性與機理············袁 康等(23-63)

苯乳酸和醋酸聯用對單核細胞增生李斯特菌的協同抑菌機理···························寧亞維等(23-70)

不同薯類淀粉結構性質與粉條品質的關系····鄒金浩等(23-77)

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

金槍魚暗色肉酶解優勢肽鑒定及其體外抗氧化和血管緊張素轉換酶抑制活性分析···············王 銳等(23-91)

草魚魚鱗抗菌肽與肉桂精油聯合抑菌作用及機理·········································王雪燕等(23-100)

食品化學

大豆球蛋白-花青素Pickering乳液性質 ···············鞠夢楠等(2-1)

藍靛果多糖功能特性、結構及抗糖基化活性····徐雅琴等(2-8)

焦磷酸鈉對氧化豬肉肌原纖維蛋白的谷氨酰胺轉移酶交聯反應及凝膠性能的影響·············································孫 悅等(2-15)

變性淀粉對肌原纖維蛋白凝膠特性的影響······吳 香等(2-22)

食鹽添加量對哈爾濱風干腸脂質和蛋白氧化及揮發性化合物形成的影響·················溫榮欣等(2-29)

TSP與SPH復合物對面團特性及面條品質的影響機制·····································張瑩瑩等(2-37)

酸性條件下根皮苷對低酯果膠流變特性、抗氧化活性及微觀結構的影響·····················張舒翼等(2-43)

檸檬酸浸泡對蒸谷糙米碾米過程中蒸谷米鎘含量和品質的影響·························周顯青等(2-50)

大豆7S、11S蛋白的結構與熱致凝膠特性的分析·············································馮 芳等(2-58)

黑果腺肋花楸花色苷與果膠的結合作用對其穩定性的影響·································魏婧琦等(2-65)

山楂葉多糖對發酵乳品質及抗氧化活性的影響·········································趙巖巖等(2-73)

楊梅素與G-β-CD的包合作用及抗氧化性分析···················································王軼博等(4-1)

乳清多肽對抑制反復凍融豬肉糜氧化和改善品質的影響···············································彭新顏等(4-7)

不同種類肉肌漿蛋白的油-水界面性質 ············杜菲菲等(4-15)

宏量營養素和pH值對乳劑型特醫食品基質品質的影響·····························劉 媛等(4-23)

低酯果膠協同NaCl對全蛋液凝膠性質的影響 ····王軼男等(4-32)

NaOH處理對霞多麗葡萄籽原花青素的影響 ······張 杰等(4-41)

改性大豆磷脂對豆粉結構和理化性質的影響·····王喜波等(4-52)

綠豆多肽鋅螯合物的制備及其結構與體外消化的分析·································富天昕等(4-59)

工業改性對大豆蛋白結構及大豆蛋白-肌原纖維蛋白復合凝膠的影響·····················賈子璇等(4-67)

豌豆蛋白對雞肉糜熱誘導凝膠品質特性與微觀結構的影響·································計紅芳等(4-74)

綠原酸對不同加熱方式的草魚品質的影響·····················································李君珂等(4-80)

改性馬鈴薯淀粉對肌原纖維蛋白凝膠特性的影響·············································周鳳超等(4-86)

丙二醛氧化修飾對白鰱肌原纖維蛋白結構性質的影響·······································蔣祎人等(6-1)

醇溶蛋白和麥谷蛋白配比對餅干品質的影響····楊 濤等(6-8)

雞蛋中卵白蛋白和溶菌酶相互作用對其結構和致敏性的影響·····························汪吳晶等(6-16)

不同酸價米糠毛油堿煉脫酸過程甘油酯

組成及3-氯丙醇酯和縮水甘油酯含量的變化·············································劉玉蘭等(6-25)

酸化速率對大豆蛋白凝膠結構的調控··············李倩如等(6-31)

平貝母多糖鐵配合物的合成、結構特征及抗氧化活性·········································張 曼等(6-36)

酸解法與酶解法調控右旋糖酐分子質量的比較·············································黃瑞杰等(6-43)

熱改性萊陽芋頭淀粉對乳液形成及穩定性的影響·································張琳琳，朱宇竹等(6-51)

油脂對油炸食品中反式脂肪酸含量的影響······鄭 藝等(6-58)

限域結晶法制備載β-胡蘿卜素的氧化淀粉水凝膠球···········································白 杰等(8-1)

蛋白質氧化對羊肉糜流變與凝膠特性的影響····張海璐等(8-8)

廢棄黑葵花籽殼綠色制備金納米粒子及其抗氧化和催化性能·········································關樺楠等(8-14)

卵清分離蛋白-亞麻籽油高濃度乳液的制備及膠體性質表征·····································方艾虎等(8-21)

花生油制取工藝主要工段3,4-苯并(a)芘及3-氯丙醇酯的產生及脫除 ·····························楊 威等(8-27)

亞麻籽粕制備小分子抗氧化活性肽··················張文敏等(8-36)

辛弗林分子印跡聚合物的制備及其在固相萃取中的應用·····································李 玲等(8-45)

脂肪替代物對人造奶油物性品質的影響··········徐群英等(8-52)

預處理技術對冷榨雙低菜籽油中脂質伴隨物含量的影響·································張歡歡等(8-57)

蓮原花青素對面包品質及功能特性的影響······鄭 妍等(8-62)

低酰基和高酰基結冷膠對模型飲料中百香果皮花色苷熱穩定性的影響·················程宏楨等(8-69)

鐵蛋白-海藻酸鈉納米包埋ACE抑制肽 ············夏偉榮等(8-77)

包覆花色苷W1/O/W2型乳液的消化特性及其緩釋效果·········································徐偉麗等(10-1)

壓榨及浸出工藝對大豆油穩定性影響及IPLS-SPA特征波段選擇方法應用 ················張丙芳等(10-8)

乳清蛋白/矢車菊素-3-O-葡萄糖苷納米粒的制備···············································錢 柳等(10-14)

制麥工藝對特種麥芽品質的影響····················趙川艷等(10-21)

奇亞籽皮多糖對乳狀液聚集穩定性的影響····劉婷婷等(10-29)

近江牡蠣多糖的結構鑒定及免疫調節能力分析·······································楊大俏等(10-38)

香菇粉對干脆面面團流變特性及其油脂含量和分布的影響·······························張艷榮等(10-47)

姜黃素與白首烏蛋白以及大豆分離蛋白相互作用的比較···································邢永娜等(10-53)

蕎麥蜂花粉破壁掃描電子顯微鏡分析及黃酮模擬消化釋放·········································沈志燕等(12-1)

腌制方式對鴨肉腌制速率及品質的影響··········陳 星等(12-7)

溶液體系中迷迭香酸與肌球蛋白的相互作用及其對蛋白理化特性的影響···············周 揚等(12-14)

堿提條件對麩皮阿拉伯木聚糖組成、理化性質、流變學特性的影響···················魯振杰等(12-22)

大豆分離蛋白與單糖、雙糖、多糖共價復合物的凍融特性及結構表征···················王玉瑩等(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)

等電點沉淀提取蛋白和漂洗魚糜蛋白的高溫膠凝特性···································石 柳等(12-46)

蘋果渣結合預乳化稻米油對低脂豬肉丸品質的影響·······································王正榮等(12-54)

淀粉微粒和酪蛋白酸鈉協同穩定Pickering乳狀液性質 ···································王 然等(12-60)

不同取代度水溶性羧甲基茯苓多糖的制備、結構表征及體外抑菌活性···············別 蒙等(12-67)

高鐵肌紅蛋白氧化對牦牛肉肌原纖維蛋白生化特性的影響···························崔文斌等(12-77)

酸熱誘導大豆分離蛋白納米顆粒形成及其荷載姜黃素的特性·········································袁 丹等(14-1)

辣根過氧化物酶催化阿魏酸交聯果膠物化特性·········································劉延照等(14-9)

海鱸魚糜加工及凝膠形成過程中蛋白質的變化機理·······································劉芳芳等(14-15)

蛋白質用量對黃油基淡奶油攪打前乳液性質及攪打性能的影響·······················代克克等(14-23)

蛋清粉對糜米-小麥粉面團特性及饅頭品質的影響···········································馬薇薇等(14-30)

等離子體活性水腌制對豬肉肌原纖維蛋白氧化及結構的影響······························孫克奎等 (14-36)

Oleosin蛋白和磷脂酰膽堿相互作用對重組油體乳液穩定性的影響·······················孫禹凡等(14-42)

TGase和Ca2＋聯合作用對未經漂洗的革胡子鯰魚魚糜凝膠特性的影響···············鮑佳彤等(14-50)

大豆親脂蛋白組分分析及體外抗氧化特性····曾劍華等(14-58)

溫度和pH值對雞胸軟骨II型膠原蛋白的結構、黏度和熱穩定性的影響···················許 蓉等(14-66)

發酵香腸源抗氧化肽的穩定性··························欒曉旭等(16-1)

高水分環境條件下普通和蠟質大麥淀粉不同比例復配體系的功能性質·····················趙神彳等(16-8)

豆漿成分對Bowman-Birk胰蛋白酶抑制劑熱失活程度的影響···························甄少波等(16-15)

多酚對熱處理甜瓜汁揮發性關鍵異味組分的抑制作用···································孫鈺清等(16-21)

3 種氨基酸對西式熏煮火腿品質及N-亞硝胺形成的影響···································周亞軍等(16-29)

末水壇紫菜蛋白源抗氧化肽的制備、分離純化與體外抗氧化活性·······················胡 曉等(16-37)

不同蛋白質對大黃米淀粉老化特性的影響····肖 瑜等(16-45)

熱燙處理對高添加量馬鈴薯生全粉馕制品品質的影響·······································鄒淑萍等(16-52)

綠豆蛋白對蕎麥淀粉糊化和流變特性的影響···········································修 琳等(16-57)

不同粒徑薯渣纖維對小麥面團流變特性的影響···········································鄭萬琴等(16-62)

火龍果莖植物甾醇對姜黃素納米脂質體穩定性以及釋放性能的影響·······················黎雨浩等(16-68)

不同食鹽添加量腌制對雞肉脂質氧化、蛋白質氧化及食用品質的影響···················瞿 丞等(16-77)

β-乳球蛋白、葉酸和視黃醇三元復合物的形成機制及功能性質···································包小妹等(16-86)

不同油脂對油炸食品中苯并(a)芘含量的影響···················································鄭 藝等(16-94)

乳清分離蛋白與單寧酸相互作用提高稻米油Pickering乳液的穩定性 ·····················李宛蓉等(18-1)

大黃魚卵分離蛋白乳液的構筑及其體外消化規律·················································王笑涵等(18-8)

沖泡用水中Mg2＋對紅茶茶湯滋味品質的影響及機制·······································劉艷艷等(18-14)

VE在棕櫚油煎炸過程中的損耗及其對煎炸油品質的影響···································于夢丹等(18-21)

熱誘導對麥醇溶蛋白/蘆丁相互作用及其乳液流變學特性的影響·······················李春翼等(18-27)

NaHCO3浸泡對反復凍融鮰魚肌肉品質的影響···········································章 蔚等(18-35)

苜蓿冰結構蛋白對冷凍濕面筋品質及結構的影響·······································曲 敏等(18-42)

pH值對米糠清蛋白和球蛋白的結構、溶解性及表面疏水性的影響·······················楊 健等(18-51)

添加面筋蛋白對豬肉熱誘導凝膠品質及水分遷移特性的影響···································計紅芳等(18-58)

葛氏鱸塘鱧魚頭多糖的制備、結構鑒定及體外生物活性分析·······································高陽楊等(18-64)

L-賴氨酸對雞腿肉肌原纖維蛋白磷酸化的影響·········································方 芮等(20-1)

柚皮苷納米乳液遞送體系的消化特性··············程 喆等(20-7)

脂肪含量對牦牛乳硬質干酪質構、流變和微觀結構的影響·······························石永祺等(20-14)

射頻處理提高米糠穩定性及其對品質的影響···················································于殿宇等(20-20)

pH值對麥醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影響 ···························王啟明等(20-27)

高筋粉添加量對油塔子品質的影響················陳舒唱等(20-35)

分子蒸餾法脫除油脂中3-氯丙醇酯和縮水甘油酯···················································黃會娜等(20-41)

猴頭菇-青稞預糊化粉的添加對桃酥品質的影響···········································馬 寧等(20-46)

酵母葡聚糖的前處理及其對白鰱魚肉的去腥效果···································黃晶晶等(20-54)

小球藻多糖的分離純化及理化性質················史瑞琴等(20-61)

八角水溶性膳食纖維對油脂乳液消化特性的影響···································吳克剛等(20-68)

沒食子酸誘導肌原纖維蛋白巰基含量和表面疏水性變化對蛋白凝膠特性的影響·············賈 娜等(22-1)

鵝骨膠原蛋白鈣螯合肽的分離純化及結構鑒定·············································周名洋等(22-8)

pH值處理對黑豆分離蛋白結構、流變特性及乳化性能的影響·······················曾 琪等(22-15)

γ-聚谷氨酸對凍藏面團及饅頭品質的影響·····謝新華等(22-22)

果膠、BSA及殼寡糖相互作用及對BSA負載效果的影響 ···································范麗萍等(22-28)

pH值偏移處理對油莎豆蛋白結構及乳化性質的影響···········································王 琳等(22-34)

辛烯基琥珀酸小米淀粉酯穩定Pickering乳液 ···············································陸蘭芳等(22-42)

蒸汽熱燙預處理對光核桃粉粉體特性、功能因子溶出量及滋味的影響···················呂 健等(22-49)

酶法合成亞麻酸磷脂的結構特性及抗氧化性···········································肖志剛等(22-57)

黃秋葵發酵酒渣果膠多糖的流變學性質········陳發河等(22-64)

鰻魚骨膠原肽鈣螯合物的制備及其穩定性和Caco-2吸收特性 ·····························錢躍威等(24-1)

竹葉提取物對低硝西式熏煮火腿品質及亞硝酸鹽的影響·································周亞軍等(24-9)

兔皮膠原蛋白的性質及凝膠臨界模型的建立···········································張曉亮等(24-16)

食品工程

高壓均質對大豆分離蛋白乳液流變學特性和氧化穩定性的影響·········································劉競男等(1-80)

氣流超微粉碎對玉米淀粉微觀結構及老化特性影響·················································王立東等(1-86)

空化微射流對豆渣膳食纖維結構及功能特性影響·································吳海波，于靜雯等(1-94)

電子束輻照對葵花籽蛋白微觀結構和水解特性的影響···········································姜程耀等(1-100)

空化微射流對生物酶法豆渣蛋白結構影響的拉曼光譜分析···························李 楊等(1-105)

干燥工藝對魚油微膠囊結構和品質特性的影響·············································江連洲等(3-86)

渦流空化改善大豆分離蛋白溶解性的分子間作用機制·············································任仙娥等(3-93)

射流空化對大豆分離蛋白-磷脂酰膽堿乳化特性的影響·············································田 甜等(3-99)

超巴氏殺菌對牛乳酪蛋白微觀結構及凝聚性質的影響···········································張安琪等(3-106)

馬鈴薯燕麥復合面條熱泵-熱風聯合干燥質熱傳遞規律分析·································屈展平等(5-57)

空氣放電處理對尖孢鐮刀菌生理代謝和細胞膜的影響·················································劉夢蝶等(5-66)

超聲改性大豆親脂蛋白-羥丙基甲基纖維素乳液的凍融穩定性·····························鐘明明等(5-73)

熱處理對淮山熟全粉理化特性的影響··············蘇小軍等(5-80)

微射流對野生黑豆蛋白結構及功能性的影響······吳海濤(5-87)

超聲復合堿處理對Oleosin蛋白結構及功能特性的影響·············································孫禹凡等(7-79)

熱風干燥過程中帶殼鮮花生水分遷移特性及品質變化·····································盧映潔等(7-86)

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

蘋果汁冷凍濃縮與真空蒸發濃縮效果的對比···········································秦貫豐等(7-102)

射流空化對大豆分離蛋白的理化性質及結構的影響·······························白 銀等(7-110)

射頻處理對紅棗中短波紅外干燥動力學及品質特性的影響···························王坤華等(7-117)

不同殺菌方式對即食豆干大豆異黃酮及品質特性的影響···········································葉 韜等(7-124)

超聲-微波協同提取大豆種皮多糖性質及微觀結構·····································王勝男等(9-37)

高壓脈沖電場對普洱生茶香氣和陳化時間的影響·············································張曉云等(9-43)

微波復熱時間對預制豬肉餅過熟味、脂肪氧化和水分分布特性的影響·················張凱華等(9-50)

射流空化對大豆11S球蛋白結構和功能特性的影響·············································解長遠等(9-57)

輻照對帶魚魚糜內源性轉谷氨酰胺酶及凝膠特性的影響···········································楊 镕等(11-71)

熱輔助超聲波對渾濁小麥啤酒理化和感官特性的影響···········································肖 秧等(11-77)

不同凍結方式對凍結豬肉保水性的影響機制·······································白 京等(11-83)

不同干燥方式對甘薯葉片水分遷移、微觀結構、色澤及復水性能影響的比較···········季蕾蕾等(11-90)

動態高壓微射流處理對紅蕓豆多糖基本結構特征、流變性質和固體形貌的影響······李安琪等(11-97)

超聲處理對紅豆蛋白-葉黃素復合物結構和功能性質的影響·····························杜 琛等(11-104)

蔗糖調控對氣流膨化黃桃片微觀結構及品質的影響·····································劉春菊等(11-113)

超聲輔助2,2,6,6-四甲基哌啶-1-氧自由基催化制備綠豆氧化淀粉及其結構與性質分析·········································范金波等(11-121)

超聲波噴霧-冷凍干燥與傳統干燥技術制備高湯粉體的比較·································劉雨曦等(11-128)

輻照輔助接枝反應提高大豆蛋白乳液凍融性質·············································王玉瑩等(11-135)

‘修水化紅’甜橙皮熱風干燥動力學及其品質特性分析·························周 明等(11-141)

干燥方式對香菇品質特性及微觀結構的影響·········································張海偉等(11-150)

全蛋液雙頻超聲真空干燥的干燥特性及數學模型分析·································白喜婷等(11-157)

加工工藝對茶樹花品質及抗氧化活性的影響·····································黃 艷等(11-165)

不同方式干制龍眼果肉的粗多糖理化及生化特性比較···············································王詩琪等(13-69)

超聲處理對谷氨酰胺轉氨酶誘導的大豆分離蛋白凝膠凍融穩定性的影響···············劉競男等(13-76)

熱風干燥溫度對糯玉米理化特性的影響········周靜宜等(13-83)

高能球磨對大米淀粉物化特性和結構的影響···················································豁銀強等(13-89)

干燥方式對綠茶栗香的影響··························張銘銘等(15-115)

樹莓果漿微波泡沫干燥過程能量吸收與利用·················································秦慶雨等(15-124)

超聲作用下虎乳靈芝多糖-硒納米粒子的非酶糖基化抑制作用·································肖益東等(15-134)

干燥方式對酸棗果肉活性物質及抗氧化能力的影響·····································杜晨暉等(15-140)

足火熱傳遞方式對工夫紅茶品質成分及色澤、滋味的影響·························王華杰等(15-148)

基于紅外輻射處理的米糠多糖組分、提取率及抗氧化活性的影響·····················嚴 薇等(15-158)

脈動壓力技術對鹵蛋腌制效率和品質的影響·····································袁 諾等(15-164)

空化射流促糖基化對大豆蛋白結構與功能性的影響·································孟凡迪等(15-171)

超聲輔助滲透處理對熱風干燥及真空冷凍干燥黃桃片品質的影響·····················宋 悅等(15-177)

輝光放電等離子體對硫色鐮刀菌的殺菌作用·······················································杜明遠等(17-89)

不同主產國別椰子水成分及預處理方式對細菌纖維素合成的影響···························羅佳茜等(17-97)

超聲輔助冷凍對雞胸肉肌原纖維蛋白乳化穩定性的影響·············································張 潮等(17-104)

濕熱處理對薏米淀粉聚集態結構及糊化特性的影響·····························王宏偉等(17-111)

超聲處理對鯽魚皮膠原蛋白的自組裝行為和理化性質影響···································賈俊強等(19-98)

真空協同大豆分離蛋白復合冷凍保護劑對速凍餃子餡品質的影響·························張艷艷等(19-105)

超微粉碎對4 種雜糧粉理化性質及功能特性的影響·········································王 博等(19-111)

分段式遠紅外-熱泵干燥對龍眼品質的影響·········································彭 健等(19-118)

常壓等離子體射流對雞肉肌原纖維蛋白結構和流變特性的影響·····················李 可等(19-124)

不同干燥方式對紅花玉蘭花蕾揮發油成分及抗氧化、抗菌活性的影響·············程嘉莉等(19-132)

蒸汽爆破對牛骨理化特性的影響··················張舒晴等(19-140)

高壓均質對大豆分離蛋白-大豆異黃酮相互作用及其復合物功能性質的影響·············王 娜等(19-146)

微波巴氏殺菌對軟包裝大馬哈魚魚片的品質影響···········································薛倩倩等(21-52)

卵白蛋白-菊糖-茶多酚微膠囊對石榴籽油穩定性的影響·······························雷雨晴等(21-58)

藍圓鲹魚油微膠囊穩定性分析及其貨架期預測模型的建立與評價···················王淑惠等(21-66)

滾筒干燥和擠壓膨化對黑色谷物理化性質及儲藏穩定性的影響···························邱婷婷等(21-73)

超聲輔助浸漬冷凍對豬肉水餃肉餡品質的影響·········································吳宇桐等(23-107)

超高壓處理對燕麥淀粉顆粒特性、熱特性及流變學特性的影響·····················張 晶等(23-114)

低頻高強度超聲波對雞胸肉肌原纖維蛋白性質的影響·········································李 可等(23-122)

超聲改性對燕麥膳食纖維理化性質及結構的影響·····································牛 希等(23-130)

不同解凍方式對冷凍竹莢魚品質的影響······王雪松等(23-137)

復合凝聚法制備綠咖啡油微膠囊及其性能 ····譚 睿等(23-144)

提香溫度對綠茶（香茶）干燥效能及風味品質的影響·········································藺志遠等(23-153)

生物工程

不同載體固定化蒙氏腸球菌發酵蛋殼制備乳酸鈣·············································趙靜麗等(2-80)

布氏乳桿菌產γ-氨基丁酸發酵條件的優化 ·······司闊林等(2-87)

體外結腸發酵對青稞膳食纖維中酚類化合物的含量及抗氧化活性的影響 ··············鄒青飛等(2-94)

酸-冷交互脅迫對保護冷凍干燥發酵乳桿菌活性的作用·······························楊 婕等(2-101)

乙醇降解菌種的篩選及其發酵乳產品解酒功效評價·······································劉威良等(2-107)

發酵條件對植物乳桿菌葉酸合成的影響········李強坤等(2-114)

敲除ptsG基因及共表達透明顫菌血紅蛋白提高大腸桿菌SHMT產量 ···················韓 琴等(2-119)

利用Illumina MiSeq測序分析手筑茯磚茶發酵及干燥階段真菌群落多樣性···············陳夢娟等(2-126)

熱預處理對藍蛤酶解及酶解液呈味特性的影響···········································李學鵬等(2-133)

乳酸菌抑制N-亞硝胺形成的機理探究及應用效果···································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)

產β-D-半乳糖苷酶馬克斯克魯維酵母的分離鑒定及其產酶特性···················鄭 義等(2-158)

接種不同嗜殺特性的釀酒酵母對赤霞珠發酵中酵母多樣性的影響···························孫 悅等(2-166)

具抗氧化功能益生菌菌株篩選及其對丙烯酰胺誘導腸上皮細胞氧化損傷的保護作用·······李 桐等(2-173)

面向規模化應用的竹蓀多糖液態深層發酵工藝優化·······································馮 杰等(2-181)

醬香型白酒機械化釀造不同輪次堆積發酵細菌菌群結構多樣性分析···················王 歡等(2-188)

四川濃香型大曲生產中酵母菌、芽孢桿菌與工藝指標的關聯性分析···················向慧平等(2-196)

代謝工程改造大腸桿菌合成反式-4-羥基-L-脯氨酸 ·································李 強等(2-202)

傳統大豆發酵食品中納豆芽孢桿菌的分離及納豆發酵···········································劉彥敏等(2-208)

新老窖池黃水的差異性及靜置培養對其影響·······································張會敏等(2-215)

基于宏轉錄組學技術對豆醬中活菌群落分析方法的建立·····································安飛宇等(4-96)

轉基因檢測中大豆蛋白DNA提取方法篩選及其lectin基因降解分析 ······················杜 艷等(4-102)

襄陽大頭菜發酵過程中細菌的多樣性············吳進菊等(4-112)

植物乳桿菌內源性質粒序列分析及其表達載體的構建···········································方來杉等(4-118)

基于高通量測序的浙江玫瑰醋發酵過程中細菌菌群結構及其動態演替 ·············方冠宇等(4-125)

基于高通量測序分析蟹糊微生物菌群多樣性·······································李 成等(4-134)

乳酸菌發酵米粉酸面團生化特性及其對饅頭蒸制特性的影響·································吳玉新等(6-64)

混合酵母發酵對刺葡萄酒香氣成分氣味活性的調整作用·····································李愛華等(6-72)

葡萄糖氧化酶在無孢黑曲霉中的重組表達及酶學性質·····································林曉彤等(6-79)

乳酸菌和木糖葡萄球菌對產氣莢膜梭菌抑制能力分析·········································張 歡等(6-86)

新疆喀什地區維吾爾族嬰幼兒腸道雙歧桿菌遺傳差異及益生特性分析·····················魏小晶等(6-93)

廣譜抑菌乳酸菌的篩選及其細菌素相關基因分析···································劉樹昕等(6-101)

嗜熱酸性生淀粉α-淀粉酶Gt-amy的C末端結構域功能及生淀粉結合位點分析···········曾 靜等(6-108)

副干酪乳桿菌SMN-LBK在乙醇脅迫下的轉錄組分析···································郭金鳳等(6-116)

響應面法優化乳酸乳球菌KLDS4.0325產葉酸的培養基成分及發酵條件···············焦雯姝等(6-123)

乳酸菌復配對紅腸發酵中N-亞硝胺生成的抑制作用···········································李秀明等(6-131)

復合膜固定化酶提高米糠穩定性····················于殿宇等(6-139)

不同發酵方式鹽漬蘿卜揮發性成分動態分析 ······汪冬冬等(6-146)

基于16S rRNA技術分析α-乳白蛋白對大鼠腸道菌群的影響···································李夢寒等(6-155)

瑞士乳桿菌MB2-1源胞外多糖對10 種益生菌生長特性的影響·······························黃 蓉等(6-163)

楓香擬莖點霉B3生物轉化花生廢棄物合成白藜蘆醇···································劉連紅等(6-170)

鹽脅迫促進鼠李糖乳桿菌富硒的效果············徐 穎等(6-179)

發酵罐結構對浙江玫瑰醋品質的影響············方冠宇等(6-184)

解淀粉芽孢桿菌mtnN基因對其生物合成S-腺苷甲硫氨酸的影響 ·······················阮麗英等(6-193)

Akkermansia muciniphila在腸道消化模擬系統中的變化·······························王 磊等(6-201)

濃香型白酒發酵新老窖泥理化因子和原核微生物群落結構差異分析···················張會敏等(6-207)

C-5固醇去飽和酶ERG3對釀酒酵母耐鹽性的影響·········································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在畢赤酵母中的重組表達及酶學性質分析 ·············黃 琳等(8-100)

具有抑制HT-29細胞增殖及益生功能乳酸桿菌的篩選···································岳瑩雪等(8-108)

乳酸菌代謝物中二肽基肽酶-4抑制劑的分離純化及鑒定···········································董 杰等(8-116)

解淀粉芽孢桿菌β-N-乙酰氨基葡萄糖苷酶基因的克隆表達及其酶學表征 ·············陳寶莉等(8-123)

清醬香型白酒陶壇發酵細菌群落結構多樣性分析···········································胡小霞等(8-130)

小分子糖及其類似物與α-葡萄糖苷酶的分子對接···········································徐曉梅等(8-139)

新疆維吾爾族腸道中高產胞外多糖雙歧桿菌的篩選及其抗氧化活性 ·················蔡靜靜等(8-144)

出芽短梗霉發酵液中聚蘋果酸定量近紅外模型的建立與應用···························張英昊等(8-152)

酸脅迫對S-腺苷甲硫氨酸和谷胱甘肽生物合成的影響及其生理機制···························王大慧等(10-61)

油酸對植物乳桿菌LIP-1生長及凍干存活率的影響及其機理·······························何宗柏等(10-68)

高通量測序分析大頭菜發酵過程中真菌的多樣性···············································吳進菊等(10-75)

聚賴氨酸偶聯活性氧誘導釀酒酵母細胞凋亡·······································侯 穎等(10-81)

食品中肌醇測定用菌株的篩選及檢測方法建立和應用···································張 寧等(10-88)

基于高通量測序技術分析蜂糧微生物多樣性···············································劉玥佳等(10-94)

混菌發酵鴨腿工藝優化及其貯藏品質特性 ····阮一凡等(10-101)

高通量測序分析不同地區紅腐乳細菌多樣性·····································徐 瓊等(10-110)

功能基因分析輔助篩選產雙乙酰和乙偶姻乳酸菌·············································楊 銘等(10-117)

共表達分子伴侶PDI和轉錄因子Aft1對畢赤酵母表達人溶菌酶的影響·················王儒昕等(10-124)

凡納濱對蝦蛋白酶對醬油渣蛋白質的降解作用·····································肖盼盼等(10-131)

郫縣豆瓣自然與恒溫后熟發酵工藝對比分析·············································謝 思等(10-138)

降膽固醇益生菌對馬鈴薯酸奶發酵的影響與品質分析·····························鄭 佳等(10-145)

高吸附Pb2＋的異常威客漢姆酵母QF-1-1吸附Pb2＋特性及機理 ·····················李麗杰等(10-152)

海藻酸鈉-微孔淀粉固定化酯化酶工藝及其催陳新醋效果·····························張慧霞等(10-159)

果蔬發酵乳酸菌的篩選、鑒定及發酵性能分析·············································王 璐等(10-166)

黑曲霉發酵產木糖苷酶工藝優化··················湯 勇等(10-172)

本土畢赤克魯維酵母與釀酒酵母混合發酵葡萄酒的增香潛力分析·······················張文靜等(12-84)

人源重鏈鐵蛋白純化及其納米粒制備············夏小雨等(12-91)

牦牛曲拉源乳酸菌的產香性能比較················文鵬程等(12-99)

適應性進化提高淀粉酶產色鏈霉菌T17自發酸脅迫抗性的生理機制·····················任喜東等(12-106)

碳酸鈣對凝結芽孢桿菌CGMCC 9951芽孢形成的影響·········································田晶晶等(12-113)

體外發酵條件下牛肉和雞肉蛋白對人糞便微生物的影響·································張廣紅等(12-120)

雞蛋蛋白ACE抑制肽的篩選、鑒定及其作用機制·····································于志鵬等(12-129)

芋艿采后主要病原菌分離鑒定及檜木醇抑菌效果·········································趙璐藐等(12-136)

茅臺鎮醬香白酒不同釀造區域可培養酵母種群結構多樣性分析·················羅方雯等(12-143)

川南腌菜耐鹽生香酵母的篩選、鑒定及特性·················································唐紅梅等(12-150)

超聲輔助植物乳桿菌發酵蘋果汁及草莓汁過程中菌體生長及酚類等物質代謝···········王紅梅等(14-72)

基于菌株水平腸道內植物乳桿菌定性定量研究方法的建立···························姜帥銘等(14-82)

基于GC-TOF-MS代謝組學研究高度黑糯米酒后發酵階段代謝差異···················姜 麗等(14-88)

鹽應激對大腸桿菌O157:H7存活和毒力基因表達的影響···································余蘭林等(14-95)

食竇魏斯氏菌協同植物乳桿菌改善四川泡菜風味·····································張楠笛等(14-102)

應用高通量測序技術檢測小麥儲藏過程中真菌群落的變化·····························岳曉禹等(14-109)

蘋果梨酵素發酵過程中的褐變與抗氧化活性·····································范昊安等(14-116)

煙曲霉單寧酶Kex2位點突變及酶學特性表征·············································盧海強等(14-124)

ARTP-DES連續誘變選育高產ε-聚賴氨酸突變株 ······································席志文等(14-131)

清除蠟樣芽孢桿菌生物被膜的CIP程序優化 ····黃子彧等(14-138)

1 株副溶血性弧菌裂解性噬菌體VpJYP2的生物學特性及應用 ····················江艷華等(14-146)

甲醇芽孢桿菌蛋白酶的水解特性及酪蛋白水解產物活性分析·························楊智杰等(14-153)

3 株乳桿菌發酵秈米粉漿及其產酶特性·······梁 言等(14-161)

蜂房哈夫尼菌群體感應對其生物膜及泳動性的調控作用·····································朱耀磊等(14-169)

醬香型白酒1輪次釀造細菌的菌群結構········胡小霞等(14-175)

菠蘿蜜果醋發酵菌種的選育及發酵特性······何宇寧等(14-183)

基于Label-free技術的漢麻籽不同發芽時期蛋白質組學分析·························董 艷等(14-190)

茅臺鎮醬香型白酒釀造大曲及環境中可培養細菌多樣性及功能分析·················任愛容等(14-195)

庫車小白杏內生細菌多樣性及其產酶特性 ····劉曉靜等(14-203)

控制桃果實采后病害拮抗酵母的篩選及其固體制劑的制備·························張曉云等(14-210)

風干肉中產脂肪酶瑞士乳桿菌TR13全基因組測序及序列分析·························田建軍等(16-101)

黑曲霉固態發酵對甘蔗葉酚類物質釋放及抗氧化活性的影響·························閻欲曉等(16-110)

乳桿菌產X-脯氨酰-二肽酰基-氨肽酶活性對契達干酪抗氧化活性及品質的影響·····趙銘琪等(16-117)

解淀粉芽孢桿菌抑菌肽的分離鑒定及其抑菌譜表征·················································姚佳明等(16-126)

釀酒酵母環核苷酸磷酸二酯酶的異源表達、分離純化與活性檢測···································陳 瀅等(18-71)

IncI1和IncN質粒陽性沙門氏菌耐藥及質粒接合轉移特征·······································盛煥精等(18-77)

米粉發酵過程中乳酸菌多樣性及功能分析····熊香元等(18-85)

基于16S rRNA高通量測序的西藏農、牧區牦牛酸奶菌群多樣性分析···························劉怡萱等(18-92)

代謝工程改造谷氨酸棒桿菌生產甲硫氨酸····趙 蘭等(18-98)

1 株分離自宋河鎮濃香型白酒酒醅的產香細菌鑒定及風味物質分析·················劉冰冰等(18-105)

嗜熱甘露聚糖酶manBK基因密碼子優化表達及在魔芋聚糖降解中的應用·············盧海強等(18-113)

白酒制曲環境和成品曲中產酸微生物分析 ····王春曉等(18-120)

北京棒桿菌新型天冬氨酸激酶雙突變株Y198N/D201M的構建及酶學性質表征·······魏 貞等(18-127)

基于C14-HSL探討阪崎腸桿菌中信號分子與其生長機制關系·····························閆曉彤等(18-134)

傳統發酵東北酸菜中植物乳桿菌HUCM115的分離及益生特性···················國立東等(18-140)

低溫條件下希氏乳桿菌Q19蘋果酸-乳酸發酵特性及其對葡萄酒香氣成分的影響·········白雪菲等(18-146)

腸膜明串珠菌ATCC8293中乳酸脫氫酶的特性·····································李 玲等(18-153)

甘肅河西走廊葡萄酒產區本土酒酒球菌發酵耐受性分析·········································祝 霞等(18-159)

橄欖果實潛伏病原真菌的分離與鑒定··········陳蓬蓮等(18-165)

新疆伊犁地區乳制品中乳酸菌發酵和益生特性及其復合發酵方案優化·····················蔡靜靜等(18-172)

濃香型白酒新、老窖池池壁泥與池底泥原核菌群結構分析·····································張會敏等(18-180)

發酵前添加黃酮醇類輔色素對‘赤霞珠’干紅葡萄酒顏色品質及多酚組成的影響 ·····王曉月等(18-188)

限制性酶解調控燕麥蛋白結構特性與抗氧化功能·······································鄭召君等(20-76)

不同益生元對酸奶游離氨基酸及風味的影響···················································李 蕊等(20-83)

高通量測序分析不同腌臘肉制品細菌多樣性···········································趙 睿等(20-90)

發酵劑對發酵香腸蛋白質降解及多肽抗氧化能力的影響·······························馮美琴等(20-97)

鹽漬辣椒細菌多樣性分析······························趙玲艷等(20-105)

戊糖乳桿菌LS1細菌素的分離純化及性質鑒定·········································李志如等(20-112)

醬油釀造用耐鹽產乙醇風味酵母的選育及其應用·············································呂變梅等(20-119)

基于高通量測序技術對茅臺鎮醬香白酒主釀區域酵母菌群結構多樣性的解析 ······羅方雯等(20-127)

產琥珀酸菌LW-2的篩選、鑒定及發酵條件優化·············································李瑞玲等(20-134)

帶皮發酵對‘金艷’獼猴桃果醋品質的影響···················································鐘 武等(22-74)

白假絲酵母環核苷酸磷酸二酯酶2的異源表達、純化與酶學特性分析···············李赤霞等(22-82)

牛至細胞懸浮培養合成多酚及黑曲霉誘導子的促進作用···························李燕平等(22-88)

不同乳酸菌對液態發酵米醋總酸及風味物質的影響···········································鄧永建等(22-97)

解淀粉芽孢桿菌GSBa-1凝乳酶對切達干酪成熟過程中蛋白水解及生物活性的影響 ·····趙 笑等(22-103)

干酪用乳酸菌的特性比較及新鮮干酪的制作·········································陳森怡等(22-112)

植物乳桿菌還原形成不同粒徑納米硒的培養條件及其生物活性分析·····················張羽竹等(22-119)

大腸桿菌O157:H7在不銹鋼表面生物膜形成能力及其與菌株的特性關系·············吳麗娜等(22-127)

高效降解檸檬酸酵母菌的篩選鑒定及其在紅樹莓果汁中降酸特性·····························陳思睿等(22-133)

Nisin、?-聚賴氨酸、pH值對蝦源枯草芽孢桿菌生長/非生長界面模型構建與評價 ······郭全友等(22-140)

駝乳蛋白α-淀粉酶抑制活性肽的制備與鑒定·················································蘇 娜等(22-148)

腌制臭雞蛋中微生物多樣性分析及關鍵物質含量測定·····································陳 偉等(22-158)

郫縣豆瓣智能后發酵工藝優化及品質分析 ····劉 平等(22-166)

發酵型青腐乳菌群結構與風味物質及其相關性分析·················································孫 娜等(22-177)

茅臺鎮醬香白酒不同輪次主釀區可培養霉菌種群結構多樣性·································朱治宇等(22-184)

鹽度對郫縣豆瓣甜瓣子發酵過程中微生物及產品品質的影響·························李雄波等(22-193)

鳳香型酒醅微生物群落演替及其與理化指標的相關性分析·····························陳 雪等(22-200)

非靶向代謝組學對赤霞珠果皮不同砧穗組合差異代謝物的分析·······················章智鈞等(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 株發酵香腸源乳酸菌體外功能特性的比較 ····馮美琴等(24-39)

結合淀粉活性乳酸菌利用生淀粉產酶條件及代謝產物···································郭浩男等(24-46)

基于免疫親和層析和ProteoMiner處理的母乳乳清蛋白質組學分析···························靳登鵬等(24-54)

水果酵素自然發酵過程中優勢菌群與有機酸變化規律分析···································李希羽等(24-61)

不同原料茯磚茶活性成分及微生物多樣性分析···················································曾 橋等(24-69)

高通量測序分析赤水曬醋各生產階段微生物群落結構變化···································李榮源等(24-78)

3 種乳酸菌發酵對藍莓多酚、原花青素含量及抗氧化活性的影響···························王儲炎等(24-87)

復合發酵劑的篩選及其對發酵香腸加工過程中品質的影響·······························黃俊逸等(24-95)

高通量測序分析麥麩發酵過程中微生物群落結構的變化·····························賀成虎等(24-102)

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

植物乳桿菌D1501發酵黃漿水的抑菌活性及其中細菌素的分離與鑒定·············陸 洲等(24-117)

營養衛生

葡萄籽原花青素對高脂高糖飲食誘導代謝綜合征大鼠干預作用···································張艷華等(1-112)

黑靈芝多糖對丙烯酰胺致大鼠肝臟氧化損傷的保護作用···································江國勇等(1-121)

基于鈣離子轉運調控的甘草酸抗過敏作用····姜天依等(1-127)不同級分綠豆肽免疫活性的分析···············刁靜靜等(1-133)

不同熱處理方式的α-乳白蛋白對正常人腸道上皮細胞株增殖、周期及凋亡的影響·······盛 雪等(1-139)

高脂飲食和丁酸鈉干預對大鼠十二指腸線粒體能量代謝和腸鈣吸收的影響···········馬淑華等(1-147)

巴氏殺菌嬰兒配方乳對大鼠T細胞亞群及其血液免疫相關因子的影響···························崔東影等(1-157)

不同貯藏條件下葡萄的SO2殘留及膳食風險評估···············································佟繼旭等(1-163)

低聚葡萄籽原花青素對順鉑所致人胚腎細胞線粒體損傷的保護作用·······························韓何丹等(1-168)

紫花蕓豆肽修復H2O2對HepG2細胞的氧化應激損傷···············································馬 萍等(1-175)

脫脂米糠可溶性膳食纖維對小腸葡萄糖吸收和轉運的影響及其作用機制···············丁曉萌等(1-183)

五味子酯甲通過調節肝臟Nrf2/ARE抗氧化通路改善小鼠疲勞的作用···························張馨蕓等(1-190)

兩株乳酸菌對高脂模型大鼠的益生作用········朱婕旭等(1-196)

西番蓮種籽中總黃酮的體內抗氧化活性及其成分分析·······································李 焱等(1-203)

蛹蟲草多糖酸奶對酒精性肝損傷昆明種小鼠的協同保護作用···································韓瑜瑋等(1-209)

蛋氨酸限制對高脂飲食誘導的肥胖小鼠胰島功能損傷的改善作用···························羅婷玉等(3-111)

亞麻籽油對鏈脲佐菌素誘導大鼠糖尿病腎病的保護作用···········································牛佳卉等(3-120)

植物甾醇酯對非酒精性脂肪肝大鼠部分血清代謝物的影響···································歐陽鵬凌等(3-127)

牛磺酸對抑郁癥模型小鼠的預防性干預作用···········································袁 靜等(3-138)

羅非魚頭磷脂對RANKL誘導RAW264.7細胞分化的抑制作用及其對破骨細胞凋亡作用的機理···························馬 婷等(3-144)

基于轉錄組技術研究藻藍蛋白在抑制非小細胞肺癌中的調控作用·························郝 帥等(5-93)

麥麩中烷基間苯二酚誘導HepG2細胞自噬和凋亡···················································郭亞洲等(5-102)

榆干離褶傘溶栓酶對酒精損傷血管內皮細胞的保護作用···································李芳芳等(5-108)

魔芋甘露寡糖抗肥胖活性及機制····················溫永平等(5-115)

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

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

桑葉生物堿對D-半乳糖誘導小鼠生物大分子氧化損傷的改善作用及機理···········楊忠敏等(5-135)

低升糖八寶粥的自穩定體系篩選及其GI人體測試 ··················································劉義鳳等(5-143)

6 種5,7-二羥基黃酮對巨噬細胞M1極化的影響 ·············································鄭夢菲等(5-152)

小米糠黃酮對H2O2致HepG2氧化應激損傷的保護作用···········································郭增旺等(5-159)

基于主成分分析與馬氏距離結合運用的嬰幼兒配方奶粉營養綜合評價···················張 雪等(5-166)

黑參多糖抗疲勞作用的分子機制····················劉興龍等(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對正常小鼠免疫調節作用的影響···································時 佳等(7-140)

桑葉生物堿對四氯化碳聯合高脂飲食誘導的小鼠肝纖維化的改善作用···············王祖文等(7-146)

硫辛酸和白藜蘆醇在對乙酰氨基酚致HepG2細胞損傷中的抗氧化作用 ···············趙麗云等(7-153)

小麥低聚肽對急性酒精中毒小鼠抗氧化功能的影響·······································于蘭蘭等(7-159)

姬松茸多肽提取物對D-半乳糖致衰老模型小鼠的保護作用···································馮晴霞等(7-164)

白酒中兩種萜烯類化合物的細胞內抗氧化活性·········································張 倩等(9-66)

新疆雙峰駝乳對鏈脲佐菌素誘導的糖尿病小鼠肝臟的保護作用·························劉 宸等(9-74)

黑豆皮可溶性膳食纖維對糖尿病小鼠抗炎因子的調節作用·····························沈 蒙等(9-81)

甘蔗醋對高脂小鼠血脂代謝及組織氧化還原的影響·····································李志春等(9-86)

馬尾藻巖藻聚糖分離純化及其對小鼠黑尾血栓的效果·································劉海韻等(9-91)

葡萄籽原花青素對順鉑誘導小鼠睪丸支持細胞TM4細胞凋亡的影響·····················杜月梅等(9-98)

丹酚酸B對小鼠體內抗氧化和腸道微生物群落的影響·······························趙孟浩等(9-105)

堅果油籽漿的抗氧化性與餐后血糖平緩作用·······································周 穎等(9-113)

鼠李糖乳桿菌對大鼠黃曲霉毒素B1促排效果的評價···········································張居典等(9-119)

鼠尾草酸通過激活AMPK降低游離脂肪酸誘導的HepG2細胞脂肪積累 ·····················程 靜等(11-171)

植物乳桿菌67干預頻次及周期對高脂血癥大鼠血脂的影響·································黃玉軍等(11-179)

元寶楓籽對小鼠腸道菌群生態的影響··········孫朋浩等(11-184)

樺木酸對T-2毒素致小鼠腸道氧化損傷的保護作用·········································黃城龍等(11-194)

姜黃素類化合物的體外抗氧化活性及其對雞紅細胞氧化損傷的保護作用···············張婧菲等(13-96)

原花青素對鐵超載大鼠腎臟鐵含量、氧化應激及Fas、Bax基因表達的影響 ············云少君等(13-106)

煙酰胺核糖對酒精暴露小鼠抑郁樣行為及腸黏膜通透性改善效果·················姜雨杉等(13-112)

原花青素對小鼠血脂代謝紊亂與腸道菌群干預的影響·································楊昌銘等(13-120)

辣木源多肽組分改善D-半乳糖致衰小鼠氧化損傷作用·····································耿春陽等(13-127)

藍莓花色苷對脂多糖誘導RAW 264.7細胞炎癥及結腸癌細胞增殖、凋亡的影響 ········林 楊等(13-133)

乳鐵蛋白對三唑酮誘導骨髓間充質干細胞損傷的修復作用·····························謝銀丹等(13-141)

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

仙草多糖對細胞氧化損傷的保護作用··········何傳波等(13-160)

甜玉米芯多糖對糖尿病大鼠的降血糖作用·····································馬永強等(13-169)

靈芝菌絲體多糖對人皮膚成纖維細胞氧化應激損傷的防護機制·························張佳嬋等(13-174)

酪蛋白體外消化過程中DPP-IV抑制活性的變化規律及其機制分析·················錢兢菁等(15-186)

枸杞多糖聯合順鉑對人肺腺癌細胞A549氧化損傷及凋亡的影響 ····················韓何丹等(15-194)

甜茶葉多糖的表征、體外抗氧化活性與體內毒性·········································教小磐等(15-201)

姜黃素及其代謝修飾產物對PC12細胞氧化損傷的保護作用·························李浩銘等(15-208)

鱘魚硫酸軟骨素對結直腸癌患病小鼠腸道菌群的影響·································武瑞赟等(15-216)

裸燕麥球蛋白源多肽作用于D-半乳糖致衰老小鼠的代謝組學研究·····················付 媛等(17-118)

低谷蛋白大米對Beagle犬血糖生成指數的影響·················································陳 旭等(17-126)

鹽脅迫環境下發菜胞外多糖抗氧化作用及鎮痛抗炎活性·································常相娜等(17-133)

蝦青素對高脂HepG2細胞及高脂膳食飼喂C57BL/6J小鼠血脂代謝的影響 ················刁翠茹等(17-139)

體外模擬胃腸道對鯽魚卵唾液酸糖蛋白的降解作用·········································王 婷等(17-145)

植物乳桿菌菌粉對肥胖大鼠腸道黏膜屏障功能的影響·········································劉堯堯等(17-153)

1-脫氧野尻霉素對肥胖小鼠甲狀腺激素穩態的影響·················································李思遠等(17-161)

牦牛屠宰中金黃色葡萄球菌分離菌株的流行特征·································屈 云等(17-169)

綠豆肽對脂多糖誘導急性肺損傷小鼠肺組織的保護作用·····································刁靜靜等(17-176)

桑葉生物堿粗提物對D-半乳糖誘導的小鼠蛋白氧化損傷的改善作用·························楊忠敏等(17-182)

硫辛酸對阪崎克羅諾桿菌感染能力的抑制作用·········································郭 都等(17-188)

獼猴桃皮多酚對高脂膳食大鼠脂代謝紊亂的調節作用·········································蘇天霞等(17-196)

桑葉生物堿對肝纖維化小鼠抗氧化能力及炎癥因子水平的影響·····················王祖文等(17-202)

木犀草素及其黃酮苷的抗炎、抗氧化作用·················································王 偉等(17-208)

表沒食子兒茶素沒食子酸酯對L-茶氨酸調節小鼠血清及腸道游離氨基酸的影響·········彭影琦等(19-154)

夏枯草蜂蜜提取物對硫酸葡聚糖誘導腸上皮細胞損傷的保護作用及其機制·········萬正瑞等(19-161)

1-脫氧野尻霉素對肥胖小鼠肝細胞線粒體合成與自噬能力的改善作用·············李思遠等(19-170)

茶籽皂苷對鏈脲佐菌素誘導的糖尿病大鼠血糖的影響·····························劉芷君等(19-179)

樺褐孔菌多糖對高脂飲食誘導的高脂血癥大鼠血脂和肝臟的保護作用及機制·········崔敬愛等(19-185)

嗜酸乳桿菌在初始弱酸堿條件下對HT-29細胞免疫因子的調節作用 ··············張秋月等(19-191)

桑葉生物堿對D-半乳糖誘導氧化損傷模型小鼠腎臟的改善作用·························楊忠敏等(19-198)

桑黃子實體多糖的提取及其對D-半乳糖誘導的3T3細胞損傷的保護作用 ··············胡曉彤等(19-204)

食源性酪氨酸氧化產物誘導小鼠心肌氧化損傷及能量代謝障礙的機制···············呂一品等(21-84)

藻藍色素蛋白抑制A549細胞活性機制的miRNA轉錄組學分析 ··································郝 帥等(21-91)

南極磷蝦肽促進小鼠骨折愈合作用及其機制···············································李 卓等(21-99)

紫花蕓豆抗性淀粉對高脂血癥大鼠肝臟及腸屏障損傷的修復作用·················劉淑婷等(21-106)

體外模擬胃腸消化及堿性蛋白酶處理后蛋清肽抗氧化活性差異及肽序列解析 ······馬思彤等(21-113)

不同高級結構墨西哥海參巖藻聚糖硫酸酯調控脂肪細胞分化的構效關系·················郭 垚等(21-121)

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

鷹嘴豆肽對免疫低下小鼠免疫功能的影響·········································李睿珺等(21-133)

胡柚黃酮對高脂飲食誘導的肥胖小鼠模型腸道菌群的調節作用·························王方杰等(21-140)

樺木酸對環磷酰胺致小鼠肝臟損傷的保護作用·········································馬朝陽等(21-147)

蜂蜜多酚提取物對大鼠急性酒精性肝損傷的保護作用·····································黃 穎等(21-154)

大豆品種對毛霉菌發酵腐乳營養品質的影響·················································穆德倫等(23-159)

基于蒙特卡洛仿真的小麥倉儲環節菌落總數風險評估方法·····························王小藝等(23-166)

高菜硫代葡萄糖苷提取物對人結腸癌細胞HCT116的抑制作用···································田 艷等(23-172)

成分分析

馬鈴薯粉對面包烘焙特性與風味化合物的影響·······································孟 寧等(2-223)

椒麻雞賦味湯料制備中主要基料對香氣品質的影響···········································耿秋月等(2-230)

不同地域特色熏雞非鹽呈味物質比較分析···············································劉登勇等(2-238)

基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征綠茶關鍵香氣組分分析 ·········張銘銘等(2-244)

原味沙拉醬的營養評價與關鍵風味成分分析···············································張彩霞等(2-253)

郫縣豆瓣揮發性物質變化規律及特征香氣物質形成機理·······························林洪斌等(2-259)

攪拌棒吸附萃取結合氣相色譜-質譜聯用技術分析西湖龍井茶的揮發性成分···········王夢琪等(4-140)

乳制品脂質組成的比較····································翁 晨等(4-149)

樹體遮光對采收期‘赤霞珠’葡萄果實花色苷類物質積累的影響···················張珍珍等(4-157)

紅燒肉口腔加工過程中的香氣釋放規律········劉登勇等(4-164)

草莓干燥過程中酯類香氣化合物及相關酶活性的變化·······································張莉會等(4-172)

頂空-固相微萃取法與水蒸氣蒸餾法提取山銀花揮發性組分的比較···················張鵬云等(4-178)

套袋對‘瑞雪’蘋果香氣成分的影響及相關基因表達分析···························馮帥帥等(4-185)

HPLC-PDA法分析不同茶樹品種類胡蘿卜素香氣前體···································陳 麗等(4-193)

低溫浸漬對‘關口葡萄’干白葡萄酒風味物質的影響···········································朱艷霞等(4-199)

基于脂質組學法對母乳、牛乳及羊乳脂質的差異分析···································張宏達等(4-207)

SDE和HS-SPME結合GC-MS分析霍山黃大茶香氣成分的比較·······················朱曉鳳等(4-214)

康磚茶葉風味特征及揮發性成分分析············張 婷等(6-215)

紅樹莓果酒發酵過程中功效成分、香氣物質及體外降血糖功效的動態變化···········饒炎炎等(6-222)

福州3 個鮮食橄欖品種（系）的果實品質特征與香氣組分分析···························賴瑞聯等(6-231)

添加馬鈴薯全粉對面條揮發性風味化合物的影響·······································鄭開迪等(6-239)

不同腐乳醬營養、功能及呈味氨基酸量化表征···········································張建萍等(6-246)

北京油雞雞湯滋味物質分析····························王天澤等(8-159)

HPLC法同時測定采后蓮霧果實木質素代謝途徑中5 種酚酸的含量························匡鳳元等(8-165)

超高效液相色譜-質譜法檢測灘羊宰后成熟過程中風味前體物質的變化···············尤麗琴等(8-171)

糙米酒釀工藝優化與揮發性成分分析············蘇佳佳等(8-177)

干燥方式對不同生長時期秋葵果實營養品質及揮發性風味物質的影響···················馬璐瑤等(8-186)

基于GC-MS、DSA結合PLSR研究羊脂處理方式對熱反應體系風味形成的影響···········馬雪平等(8-194)

海鯰魚湯烹制過程中風味特性的變化············馮 媛等(8-202)

馬鈴薯米酒營養成分和香氣成分分析············梁 強等(8-208)

黃酒混濁蛋白組成成分及來源分析················謝廣發等(8-215)

兩種養殖模式大黃魚肌肉營養價值評價及主體風味物質差異性分析···························張艷霞等(8-220)

11 個柑橘品種果實營養成分分析與品質綜合評價···············································李勛蘭等(8-228)

浙江玫瑰醋不同發酵階段特征性香氣成分的確定···········································方冠宇等(8-234)

基于頂空氣相色譜-離子遷移譜的不同產地咖啡揮發性有機物指紋圖譜分析···············弘子姍等(8-243)

基于多酚類化合物HPLC指紋圖譜在紅纓子高粱原料品質監控中的應用·······················倪德讓等(8-250)

多階導數紫外光譜法快速測定生物轉化液中的肉桂醇、肉桂醛和肉桂酸·············江艷艷等(10-180)

保靖黃金茶1號工夫紅茶加工工序對主要滋味物質形成的影響·································余鵬輝等(10-185)

基于GC-MS和電子感官技術分析發芽對黑麥茶風味的影響·····································陸晨浩等(10-192)

不同處理方法對蟹味菇呈味物質釋放的影響·········································李 雪等(10-198)

超高效液相色譜-質譜聯用技術解析黑果枸杞超臨界CO2萃取物中黃酮類天然產物結構·············································束 彤等(10-206)

不同產地鮮辣椒發酵郫縣豆瓣的品質分析 ····王雪梅等(10-213)

基于電子舌與SPME-GC-MS技術檢測腐乳風味物質·····································樊 艷等(10-222)

基于UPLC-Q-TOF-MS分析酵母對葡萄酒中糖苷態香氣物質釋放的影響·····················安效輝等(12-158)

GC-MS結合電子鼻分析復熱對亞油酸-木糖-半胱氨酸系揮發性風味物質的影響·········張哲奇等(12-166)

不同種類山東煎餅特征風味成分差異分析 ····樊 月等(12-173)

3 種萃取方法炸蒜油特征風味的比較分析 ····劉皓月等(12-180)

不同季節保靖黃金茶1號工夫紅茶揮發性成分的HS-SPME-GC-MS分析 ··················黃 浩等(12-188)

基于非靶向代謝組學的白茶與綠茶、烏龍茶和紅茶代謝產物特征比較 ···············李鑫磊等(12-197)

不同花色蕓豆種皮酚類化合物組成及抗氧化活性·····································王何柱等(12-204)

不同品種百合內外鱗片游離氨基酸組成的主成分分析及聚類分析·················王馨雨等(12-211)

驢乳粉蛋白的特性、結構與組成分析··········樊雨梅等(12-221)

基于電子鼻與氣相色譜-質譜聯用區分不同陳釀期恒順香醋風味物質·················鄺格靈等(12-228)

基于SPME-GC-MS和PCA分析氣流膨化處理對馬鈴薯方便粥香氣成分的影響·················白 潔等(14-217)

不同釀酒葡萄果實類黃酮及香氣物質差異分析·····················································胡 麗等(14-225)

不同原料釀造單糧白酒風味物質特異性分析·················································江 偉等(14-234)

漿果皺縮對晉西南地區‘赤霞珠’葡萄及葡萄酒品質的影響·························李俊楠等(14-239)

基于激光誘導擊穿光譜技術分析鱈魚中8 種元素含量··································林雨青等(14-247)

頂空固相微萃取結合氣相色譜-質譜聯用對水塔陳醋揮發性風味成分的分析·············楊馥秀等(14-255)

基于多元統計方法分析陳釀條件對浙江玫瑰醋香氣成分的影響·····················穆曉靜等(14-262)

炒制時間及炒制方式對青稞揮發性風味化合物的影響·····································張 垚等(14-271)

炒籽溫度及初始水分含量對葵花籽醬揮發性風味成分的影響·····························李翠翠等(14-278)

味覺分析系統對不同產地中華絨螯蟹滋味強度值的區分·····································劉洪波等(16-132)

掛面面片水分分布均勻度的快速定量表征 ····石吉勇等(16-138)

辣木籽油功能性成分檢測及多元統計分析 ····王鐵旦等(16-145)

基于金磁微粒模擬酶電化學增強體系檢測抗壞血酸·····································龔德狀等(16-151)

枸杞不同生長期多糖的理化特性及結構分析·····················································張喜康等(16-158)

鮮食玉米發育過程中游離糖和氨基酸變化·················································牛麗影等(16-165)

新鮮草果中關鍵香氣成分的分析··················胡智慧等(16-173)

高速逆流色譜法分離制備茯苓皮中茯苓酸A和茯苓酸B ···································殷夢舟等(16-179)

印度洋鳶烏賊肌肉酸味相關物質的分析······符明文等(16-185)

GC-MS與電子感官結合對煙熏液風味物質的分析·········································宋 麗等(16-193)

模糊數學評價優化濃香花生油脂體的預處理參數及香氣成分分析·····················魏松麗等(16-202)

酵母抽提物滋味成分分析及其復合調味料對鰱魚風味的影響·························任佳懌等(16-210)

新疆不同產區羊肉特征風味成分離子遷移色譜指紋譜的構建·····························孟新濤等(16-218)

基于GC-MS指紋圖譜和多元統計學區分四川保寧醋和山西老陳醋的揮發性差異代謝產物·································鄺格靈等(16-227)

玉米中5-甲基四氫葉酸提取方法的優化及高效液相色譜法定量分析·························王博倫等(18-196)

鹵湯牛肉貯藏過程中揮發性風味物質分析 ····李 素等(18-203)

SPME-GC-MS和GC-O鑒定3 種不同生產工藝馬蘇里拉奶酪的特征香氣物質·········王 姣等(18-210)

氣相色譜-靜電場軌道阱高分辨質譜法輔助鑒定醬油未知的氣味活性化合物·············馮云子等(18-218)

發酵陳皮黑茶的化學成分差異及體外活性 ····侯 粲等(18-226)

預處理技術對冷榨雙低菜籽油品質及揮發性風味成分的影響·····························張歡歡等(18-233)

離子色譜法測定食醋及其制品中有機酸的分析方法·····································紀鳳娣等(18-239)

UPLC-PDA-MS-ABTS陽離子自由基在線分析藤茶的抗氧化活性成分·····················甘小娜等(18-245)

基于GC-MS結合化學計量學方法鑒別3 種江西名茶··············································徐春暉等(20-141)

菌種對發酵紅茶水溶液香氣品質的影響······林 琦等(20-151)

3 種烹調方式下馬鈴薯風味化合物組分構成的品種間差異比較·····················李凱峰等(20-159)

澤瀉不同部位藥食功能成分分析比較··········藍夢柳等(20-167)

不同成熟時間切達奶酪中揮發性香氣成分及其電子鼻判別分析·················王 姣等(20-175)

殺菌溫度對羊蝎子風味物質的影響··············吳倩蓉等(20-184)

六堡茶揮發性成分中關鍵香氣成分分析······馬士成等(20-191)

蘿卜籽油中萊菔素的檢測及加工工藝對萊菔素含量的影響·························李楠楠等(20-198)

基于SPME-GC-MS探討鹽漬處理對苦水玫瑰純露揮發性成分構成的影響·············武 藝等(20-205)

北京豆汁感官特性分析··································劉文營等(20-211)

不同產地油茶籽油主要特征組分分析··········葉敏倩等(20-222)

多種甜味劑的電子舌味覺評價······················黃嘉麗等(20-227)

黑龍江地區水稻糙米中γ-谷維素含量和阿魏酸酯組成·································張 超等(20-234)

芽孢桿菌對發酵大豆產生氨基酸和揮發性香氣成分的影響·····························張 妍等(20-242)

不同干燥條件下福白菊菊花茶風味品質的比較分析·································盧 琪等(20-249)

超高效液相色譜-飛行時間-串聯質譜法對3 種藍靛果忍冬果實中花青苷的比較分析 ······張上上等(20-256)

烘烤、蒸汽熱處理和擠壓膨化對藜麥風味和苦味的影響·····························周 洋等(20-263)

UPLC-MS/MS研究36 個梨品種成熟果實中的特征性多酚和三萜酸類物質·····················孫莉瓊等(22-206)

疏穗處理對‘赤霞珠’葡萄果皮類黃酮物質的影響·········································曾桂花等(22-215)

蕎麥蜜中揮發性成分測定及其與成熟度的相關性分析·································王桃紅等(22-222)

不同酒齡傳統紹興黃酒的特征風味物質分析·············································趙培城等(22-231)

全二維氣相色譜-質譜法對魚露發酵過程中揮發性風味成分分析·····················陳麗麗等(22-238)

不同品種蓮藕水煮風味物質比較··················韓麗娟等(22-245)

不同季節凌云白毫綠茶的香氣成分差異分析·············································田 甜等(22-252)

綿羊乳脂肪酸組成分析與評價······················王海燕等(22-260)

干燥方式對沙棗花品質和揮發性風味成分的影響·········································趙金梅等(22-265)

基于GC-O、OAV和S型曲線法研究西梅特征香氣·············································張翼鵬等(22-271)

礦物元素結合穩定同位素的中華絨螯蟹產地溯源·································張政權等(24-125)

熱處理條件對巴氏殺菌乳風味品質的影響 ····楊姍姍等(24-131)

酒醅蒸餾過程中部分揮發性活性成分的變化·················································陳 璐等(24-137)

手筑茯磚茶加工過程中揮發性組分變化分析·············································李俊杰等(24-144)

基于UPLC-MS代謝組學技術的棗果皮黃酮類化合物分析·························王樂飛等(24-155)

黑白胡椒臘腸貯藏期中氣味活性物質演變及異味分析·································周慧敏等(24-162)

不同處理對糟姜風味成分的影響及風味保真比較·············································賈 潛等(24-172)

基于主成分分析的不同水稻品種品質綜合評價·············································荊瑞勇等(24-179)

離子色譜串聯三重四極桿質譜測定嬰幼兒配方乳粉和牛乳中的肌醇·························王 巖等(24-185)

基于氣相色譜-離子遷移譜結合多元統計學分析KCl部分替代NaCl對宣威火腿揮發性風味化合物的影響·························丁習林等(24-190)

清醬香型白酒特征風味化合物分析··············孫優蘭等(24-199)

華東覆盆子果、莖與葉的酚類成分及抗氧化活性分析·········································陳青青等(24-209)

包裝貯運

牛至精油對熒光假單胞菌的抑制作用及其對冷藏三文魚品質的影響···························楊勝平等(1-215)

長時間近冰點溫度貯藏對杏果實貨架品質的影響···················································劉幫迪等(1-223)

冷鮮灘羊肉貯藏中菌體蛋白質的變化對微生物代謝產物的影響·······························趙曉策等(1-231)

檸檬精油乳液可食用涂膜液對冷藏鹵鴨脖的保鮮效果·······································郗澤文等(1-237)

近冰溫冷藏對‘金冠’蘋果貯藏品質的影響···················································舒 暢等(1-244)

采后硝普鈉處理對南果梨果實貯藏品質和細胞壁降解酶的影響···································程 園等(1-252)

明膠-殼聚糖抗菌膜中啤酒花提取物的釋放行為·······································陳 婷等(3-151)

不同加工精度小麥粉儲藏過程中脂類變化規律···············································陳聰聰等(3-159)

乳酸鈣對仔姜低溫貯藏期間品質影響的多變量分析·······································付云云等(3-165)

不同高阻隔包裝材料對烤鴨微生物及菌群多樣性的影響·······································穆 罡等(3-171)

茉莉酸甲酯結合低溫預貯對尖椒采后品質及生理特性的影響·······························劉 瑤等(3-178)

1-甲基環丙烯處理對采后李果實硬度變化的影響機制···········································陳 鷗等(3-185)

不同貯藏溫度對宰后豬里脊肉乳酸代謝通量的影響···········································張成云等(3-192)

不同貯藏溫度下抹茶品質變化及其貨架期預測···················································劉政權等(3-198)

調環酸鈣協同硝酸鈣控制采后富士蘋果苦痘病···········································彭 勇等(3-205)

藤茶提取物對素肉丸冷藏期間脂質和蛋白質氧化的抗氧化活性影響···················張 煊等(3-212)

不同保鮮劑復合處理對鮮切芒果活性氧代謝、細胞膜透性和褐變的影響···········袁 芳等(3-218)

從臨床藥物中篩選抑制梨果實采后青霉病的活性物質·······································張時馨等(5-180)

主動自發氣調對桃吉爾霉抑制效果的影響····劉莎莎等(5-186)

高濕貯藏對青花菜黃化和糖代謝的影響········趙紫迎等(5-193)

不同冷藏條件下金槍魚的水分遷移與脂肪酸變化的相關性···································王馨云等(5-200)

輕微加工熟制鮐魚品質特性及腐敗菌鑒定····張永杏等(5-207)

玉米添加物對椰奶貯藏穩定性的影響············陳竟豪等(5-214)

載鋅與ε-聚賴氨酸抗菌膜的制備及其抗菌、物理性能研究···············································汪 慧等(5-223)

掛樹和鈣處理對櫻桃果實貯藏品質的影響 ······張聰聰等(5-230)

基于氣相色譜-質譜、液相色譜-質譜技術研究貯藏過程中灘羊肉脂肪代謝通路轉換···············································苑昱東等(7-171)

近冰溫貯藏對杏果實冷害及活性氧代謝的影響···················································李亞玲等(7-177)

冷激結合甜菜堿處理對西葫蘆冷害及能量代謝的影響·······························張 苗等(7-184)

反式-2-己烯醛對梨果黑斑病菌Alternaria alternata的抑菌作用及其機理 ····················董玉鵬等(7-191)

雞蛋貯藏過程中脂質氧化與內源酶活性的相關性···········································劉 鈺等(7-198)

冰水混合物結合溶菌酶對菠菜品質及硝酸鹽含量的影響···························李翠紅等(7-203)

不同減菌化處理方式對暗紋東方鲀冷藏期間品質變化的影響···································馮豪杰等(7-210)

24-表油菜素內酯調控活性氧代謝增強杏果實采后抗病性·······························石 玲等(9-126)

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

大西洋鮭貯藏過程中微生物生長預測系統的構建···········································于祝祝等(9-139)

漂白紫膠/單寧酸復配涂膜對芒果常溫貯藏的保鮮效果···························周志強等(9-145)

低溫氣調貯藏對‘突尼斯’軟籽石榴貯后貨架期品質的影響·······································徐冉冉等(9-153)

氯化鈣處理對菠蘿采后黑心病及貯藏品質的影響···········································谷 會等(9-161)

葡萄汁有孢漢遜酵母揮發性代謝物熏蒸處理對草莓果實香氣成分及貯藏品質的影響·······奚裕婷等(9-168)

黑麥多酚提取物對豬肉丸冷藏期間氧化穩定性和品質的影響···························郝教敏等(9-175)

聚乙烯醇基SiO2/TiO2納米包裝膜制備及對雙孢菇保鮮效果···········································馬清華等(9-182)

褪黑素采前噴施對采后番茄果實抗病性和貯藏品質的影響···········································生吉萍等(9-188)

月桂酰精氨酸乙酯鹽酸鹽復配保鮮劑對青椒保鮮效果的影響·····························李 陽等(11-201)

姜辣素和原位合成SiOx共改性魔芋甘聚糖/殼聚糖復合涂膜對生姜的保鮮性能·········張 璇等(11-207)

預冷方式對紅瑪瑙櫻桃果實冷藏期間真多樣性的影響·············································馮雅蓉(11-214)

真空包裝結合避光處理對鮮切馬鈴薯的品質影響·····································徐冬穎等(13-184)

黑胡椒精油復合涂層對金華火腿理化特性及食用品質安全的影響·····················常 紅等(13-193)

抗菌肽Jelleine-I的抑菌穩定性及Jelleine-I系列脂肽對柑橘果實綠霉病的控制效果 ·····李心丹等(13-199)

不同抑菌劑對青稞鮮濕面中蠟樣芽孢桿菌的抑制作用·································王舒叆等(13-206)

拮抗酵母揮發性單體桂皮醛對草莓采后灰霉病的防治·····································郭虹娜等(13-212)

采前套袋處理對蜜橘采后乙烯褪綠行為和貯藏特性的影響·····························冉皓杰等(13-221)

2-羥丙基-β-環糊精/葡萄籽提取物包合物對羊肚腐敗菌的抑制作用及保鮮效果·········鐘媛媛等(15-224)

外源乙烯和1-甲基環丙烯對‘圣心’芒果采后物性和香氣特征的影響 ···············梁敏華等(15-231)

復合相變蓄冷材料的制備及對香菇貯藏品質的影響·································孔 琪等(15-238)

采后乙烯利處理對庫爾勒香梨蠟質組分的影響·········································毛惠娟等(15-247)

不同解凍方法對鵝腿肉理化特性和品質的影響·····································劉 磊等(15-256)

乙烯利復合包裝材料對香蕉后熟品質的影響·········································陳亞婷等(15-262)

包裝充氧量對無水活運花鱸鰓組織結構及相關酶活性的影響·························張玉晗等(15-269)

低氧高二氧化碳貯藏環境對馬鈴薯品質的影響·····································田甲春等(15-275)

香芹酚-酪蛋白納米顆粒制備及其對枇杷果實炭疽病的抑制作用··················花春陽等(15-282)

聚乳酸活性抗菌薄膜的性能及其對櫻桃保鮮效果的影響·················································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)

不同儲存條件對濃香花生油風味及綜合品質的影響·····························鄧金良等(17-231)

UV-C和LED紅光復合處理對西蘭花貯藏品質的影響·········································劉澤松等(17-238)

高通量測序分析白切雞菌群多樣性··············宋相宇等(17-246)

大豆分離蛋白/納米纖維素/阿魏酸復合膜的制備及其包裝性能·····································李 彤等(17-253)

枸杞鮮果貯藏期間質量損失率與時間的擬合及與質構參數的關系 ························程曉燕等(17-261)

草菇響應低溫脅迫的差異蛋白質組學分析 ····吳志亮等(19-212)

ε-聚賴氨酸對柑橘酸腐菌的抑菌活性及作用機制·····················································肖 媛等(19-221)

超聲輔助提高大豆蛋白納米復合膜包裝性能及其保鮮應用·····························趙曉彤等(19-230)

外源褪黑素處理對鮮切芒果貯藏品質的影響·········································劉帥民等(21-160)

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

冷藏過程中蝦夷扇貝橫紋肌微觀結構變化與肌原纖維蛋白穩定性·····················姜明慧等(21-175)

基于低場核磁共振技術研究新微凍氣調羅非魚片水分遷移與品質變化的相關性·········汪春玲等(21-182)

殺菌方式對年糕貯藏期微生物多樣性及品質的影響·················································孫同輝等(21-189)

優勢霉菌對稻谷品質的影響··························劉 慧等(21-197)

大米儲藏過程品質變化及其動力學··············趙卿宇等(21-204)

暗紋東方鲀低溫貯藏期間水分、質地和蛋白質的變化規律·····································汪經邦等(21-213)

一氧化氮處理對馬鈴薯采后塊莖愈傷的促進及機制·····································韓占紅等(21-222)

原位合成納米SiOx/溶菌酶/茶多酚/殼聚糖復合保鮮涂膜對海鱸魚魚片保鮮性能的影響·········································武 嬌等(23-181)

臭氧微納米氣泡處理對菠菜采后保鮮的影響·················································王雪青等(23-190)

掛樹預貯對‘徐香’獼猴桃采后耐貯性和冷敏性的影響·····························屈 魏等(23-197)

殼聚糖-茶多酚復合物對冷藏南美白對蝦的微生物區系與品質的影響·························甘 暉等(23-212)

抗菌肽PAF26對采后李果實褐腐菌的抑菌效果及機理·········································蔡 蜨等(23-221)

L-半胱氨酸對葡萄交鏈孢霉腐病的抑制作用·········································康慧芳等(23-228)

高氧氣調包裝對宰后牛半膜肌成熟過程中品質的影響·····································扶慶權等(23-236)

工藝技術

基于內源乳化法和噴霧干燥優化制備花色苷微膠囊及其穩定性分析···················毛 瑩等(2-267)

煮制工藝對中國對蝦品質的影響····················顧賽麒等(2-276)

烤制熱加工對玉米粉中玉米黃素含量的影響···········································王嬌嬌等(2-284)

超聲-微波法合成亞油酸β-谷甾醇酯 ···············袁傳勛等(2-291)

超高壓協同堿性蛋白酶制備玉米黃粉ACE抑制肽···········································劉子毅等(4-222)

獼猴桃CO2-低溫高壓滲透膨化干燥工藝優化···············································宋一凡等(4-229)

微波輔助制備金槍魚骨鈣粉及其生物活性····陽麗紅等(4-235)

香螺肽脫色工藝及其抗氧化活性····················張姍姍等(6-252)

超聲-閃式聯合法制備藍莓花色苷提取物及其體內外抗腫瘤活性評價·······························薛宏坤等(6-259)

高壓脈沖電場協同酶法輔助提取玫瑰精油工藝優化·······································周亞軍等(6-270)

牛骨多肽螯合物的制備及結構表征················高 敏等(8-256)

乙醇鉀催化紅花籽油乙酯制備共軛亞油酸乙酯及其產品結構表征·······················畢艷蘭等(8-262)

基于“熱失控”規律的香菇微波干燥工藝優化·············································張志勇等(10-230)

太平洋牡蠣殼制備L-天冬氨酸螯合鈣的工藝優化及表征·························王 真等(10-238)

宣木瓜糯米酒澄清工藝及品質評價··············索安迪等(10-246)

Plackett-Burman試驗設計聯用Box-Behnken響應面法優化脂肪替代物的制備·············安攀宇等(10-255)

離子液體結合超聲輔助和雙水相萃取提取分離柑橘果皮中黃酮類化合物·················范曉偉等(10-265)

沙棘果油棕櫚油酸提取物的富集及改善胰島素抵抗活性·································高 山等(10-272)

黑莓汁樹脂降酸工藝研究及其復合果汁制備·············································張南海等(10-281)

雙水相法制備鱖魚（Siniperca chuatsi）肌動蛋白及定量分析·································王洋洋等(12-234)

石榴皮渣果膠電解水提取工藝及其結構特性·····································王煒清等(12-243)

淀粉-羧甲基纖維素鈉-花青素指示膜的制備及在魚肉鮮度指示中的應用·············蔣光陽等(12-250)

以聚合乳清蛋白為壁材的苦蕎黃酮微膠囊化及其品質分析·····························孫亞利等(12-259)

鐵皮石斛多糖提取及對羥自由基誘導的SH-SY5Y細胞凋亡的抑制作用 ················張雅丹等(14-286)

制油工藝對亞麻籽油品質及脂質伴隨物含量的影響·····························于 坤等(16-233)

酶解大豆分離蛋白-磷脂復合乳液的制備及穩定性分析·····································鄭建樟等(16-244)

原料組分與工藝條件對腐竹品質的影響······藍偉杰等(16-252)

食用菌添加對鴨肉乳化腸品質特性的影響·················································陳坤朋等(18-251)

三相鹽析萃取分離辣椒紅色素和辣椒堿及不同辣椒品種的聚類分析·························范三紅等(20-270)

基于生物信息學定向制備檸條籽蛋白抗氧化肽的工藝優化·························頡 宇等(20-278)

雞蛋豆腐配方及質構特點微觀分析··············郭 萌等(22-279)

FYa1泡菜用直投式發酵劑的制作工藝優化 ····康 嬌等(24-216)

高品質草魚調理制品工藝優化及保鮮技術 ······張語杰等(24-223)

超聲波輔助水酶法提取米胚油及其成分分析·····················································吳 非等(24-233)

羊肚菌酶解液制備美拉德反應肉味調味基料·············································高 娟等(24-242)

專題論述

表沒食子兒茶素沒食子酸酯性質、穩定性及其遞送體系的研究進展···································閆曉佳等(1-258)

功能性肽的分離及富集研究進展····················李欣蔚等(1-267)

食品中微生物間交互模型的研究進展············張文敏等(1-277)

牛肉肉色的影響因素及其控制技術研究進展···············································明丹丹等(1-284)

十字花科植物中硫代葡萄糖苷類物質的結構與功能研究進展···································田 艷等(1-292)

羊肉生產及加工工藝對肉及肉制品品質的影響研究進展···································劉文營等(1-304)

酸茶的研究現狀與進展····································楊慶益等(1-312)

膠紅酵母生產生物活性物質研究進展············莊榮玉等(1-318)

膳食纖維的黏度特性及其生理功能研究進展·······································蔡松鈴等(3-224)

納米二氧化鈦光催化技術抑菌機制及其在食品包裝中的應用研究進展·······················扈瑩瑩等(3-232)

食品組學在生物活性化合物營養功能特性研究中的應用·······································李媛媛等(3-239)

紅茶品質及其相關生化因子研究進展············范 捷等(3-246)

大豆蛋白自組裝凝膠研究進展························安 迪等(3-254)

中間型極限pH值牛肉嫩度劣變機制的研究進展···········································孔 瀟等(3-260)

乳清蛋白及其生物活性肽調節血糖功能研究進展···············································吳尚儀等(3-266)

煎炸食品中多環芳烴的生成及其控制技術研究進展·······································張 浪等(3-272)

中國香港食用農產品供應及監管經驗借鑒····張凱華等(3-281)

蛋白質組學在食品非熱殺菌中的應用研究進展···············································錢靜亞等(3-288)

未成年人食物成癮的研究進展························強悅越等(3-295)

基于先進材料的適配體傳感器在真菌毒素快速檢測中的研究進展·······························王嫦嫦等(3-305)

基于區塊鏈的生鮮食品移動追溯平臺框架重構···············································趙 磊等(3-314)

基于文獻計量的全球營養基因組學研究態勢分析···············································許智勇等(5-237)

乳狀液膠體顆粒界面結構設計研究進展········鄭紅霞等(5-246)

γ-kokumi肽及其合成酶γ-谷氨酰轉肽酶的研究進展·······································伍圓明等(5-256)

可食用植物不同形態酚類化合物研究進展····邢 晨等(5-266)

食品中高氯酸鹽的污染現狀及毒理作用研究進展·······································田一媚等(5-276)

歐盟轉基因食品審慎監管經驗及對我國的啟示 ······劉 婷(5-282)

微囊藻毒素毒性及其作用機理研究進展········賀 燕等(5-290)

光質對茶葉香氣代謝物的影響研究進展········岳翠男等(5-299)

枇杷功能成分及生物活性研究進展················劉麗麗等(5-306)

碳納米管在茶葉品質與安全檢測中的應用進展·······································劉騰飛等(5-315)

食品運載體系提高酚類物質生物利用度的研究進展·······································陳雨露等(5-323)

日本保健功能食品市場綜合治理考察與經驗借鑒···········································王新喜等(5-331)

現代海洋食品產業科技創新發展現狀與政策建議···········································王文月等(5-338)

納米金的合成及其在重金屬離子檢測中的應用進展·······································劉豐源等(7-218)

3-甲基丁醛對奶酪堅果風味的貢獻及其生物合成的研究進展···································陳 臣等(7-228)

柑橘果皮角質層及其對采后貯藏保鮮影響的研究進展···································楊綠竹等(7-234)

雞蛋消費與膽固醇穩態相關性研究進展········徐亦馳等(7-245)

蔥屬植物活性物質及其生理功能研究進展····于 晶等(7-255)

姜黃素膜運載體系的構建及功能性應用研究進展···············································周阿容等(7-266)

植物多糖的抗腫瘤活性研究進展····················邊 亮等(7-275)

葡萄酒釀造過程中谷胱甘肽的研究進展········蘇 靜等(7-283)

果膠結構域精細結構研究進展························易建勇等(7-292)

脆弱性評價及其在食品欺詐中的應用研究進展···············································宋華欣等(7-300)

乳酸菌緩解酒精性肝病的研究進展················李慧臻等(7-306)

食源二肽基肽酶IV抑制劑的研究進展 ···········趙 蕊等(7-315)

食醋大曲功能微生物菌群與品質解析研究進展·······································黃 靜等(7-322)

全氟化合物污染現狀及其與肝型脂肪酸結合蛋白相互作用研究進展·······················方國康等(7-329)

母乳成分影響嬰兒腸道屏障功能的研究進展···········································張琦敏等(9-194)

微生物介導的表沒食子兒茶素沒食子酸酯生物轉化及其代謝物活性研究進展···········杜敏如等(9-204)

霉菌奶酪中脂肪酸代謝及其對產品品質影響研究進展·······························欒濱羽等(9-211)

植物多酚氧化酶的生理功能、分離純化及酶促褐變控制的研究進展···························王馨雨等(9-222)

淀粉-脂質復合物功能及營養特性研究進展 ·····石少俠等(9-238)

微膠囊壁材及制備技術的研究進展················章智華等(9-246)

酚類化合物干預鎘致肝損傷的研究進展········郝日禮等(9-254)

磁弛豫開關納米傳感器在食品安全檢測中的研究進展·······························汪 榮等(9-263)

細胞壁多糖與酚類物質相互作用研究進展 ·····易建勇等(9-269)

藍果忍冬的生物活性物質及其功效研究進展···············································喬錦莉等(9-276)

咖啡苦味特性研究進展····································陳鈺瑩等(9-285)

食品中葉酸測定方法的研究進展····················王博倫等(9-294)

食品源碳點制備及應用的研究進展················王秋月等(9-301)

野生動物源性食品安全風險的內涵、法律檢視與治理···············································霍敬裕(9-310)

茯磚茶中金花菌群的研究進展························呂嘉櫪等(9-316)

玉米醇溶蛋白-多糖納米復合物的制備方法、結構表征及其功能特性研究進展···············孫翠霞等(9-323)

蔥屬植物功能性成分免疫調節作用研究進展·······································徐翠翠等(9-332)

抗性淀粉結構特性和腸道菌群調節功能的研究進展·································林 炎等(11-222)

冷等離子體技術替代肉制品中亞硝酸鹽的研究進展·································倪思思等(11-233)

多酚與肌原纖維蛋白相互作用機制及其對蛋白特性的影響研究進展·························彭 林等(11-239)

運動疲勞機制及食源性抗疲勞活性成分研究進展·····································陳 慧等(11-247)

辣椒紅素的生物利用度、生理功能及機制研究進展·············································黎智華等(11-259)

中國白酒中微量成分研究進展······················郭學武等(11-267)

基于凝膠特性改善的多糖-明膠互作及調控研究進展·································周 揚等(11-277)

植物精油及其成分對病原微生物抗菌機理的研究進展·····························薩仁高娃等(11-285)

冷凍解凍對生鮮肉品質的影響及其新技術研究進展·········································王芳芳等(11-295)

疏果活性成分、功能特性及其應用研究進展·············································郭崇婷等(11-303)

人造肉分類與命名分析及規范建議··············王守偉等(11-310)

納米纖維素基抗菌復合材料及其在食品包裝中的研究進展·····································康曉鷗等(11-317)

紅茶菌中風味物質相關功能微生物的研究進展·····································檀馨悅等(11-327)

新《食品安全法實施條例》評述··················何 暉等(11-336)

群體感應系統及其抑制劑對細菌生物被膜調控的研究進展·························肖夢圓等(13-227)

羽扇豆烷型五環三萜生物活性研究進展······喬文姝等(13-235)

亞麻籽調節糖脂代謝作用的研究進展··········史湘鈴等(13-242)

色譜及色譜-質譜技術在復雜基質中赤霉素痕量分析中的應用························姜長嶺等 (13-249)

微生物代謝工程在花色苷生產過程中的應用現狀和前景·········································李 躍等(13-260)

直鏈淀粉和支鏈淀粉分子結構研究進展······韓文芳等(13-267)

表面等離子體共振傳感器在食品安全檢測中的應用·····································黃 昭等(13-276)

靜電紡絲技術在食品領域的應用··················鄧伶俐等(13-283)

我國食品安全與數據科學交叉研究的科學計量學分析·····························邵 航等(13-291)

我國食品安全連帶賠償立法的完善··············肖 峰等(13-302)

乳源外泌體的組成及其生物功能研究進展 ···仝令君等(13-310)

食品安全大數據標準體系建設研究··············張 飛等(13-318)

抗性淀粉改善腸道功能及糖脂代謝的研究進展·········································李 穎等(13-326)

葡萄酒原產地鑒別技術研究進展··················蘇穎玥等(13-336)

沙蓬的研究進展··············································許海燕等(13-346)

肌肉蛋白與揮發性風味物質的相互作用機制及影響因素研究進展·················殷小鈺等(15-288)

miRNA與電離輻射防護功能食品研究進展 ······魯吉珂等(15-295)

益生菌對潰瘍性結腸炎影響的研究進展······史佳鷺等(15-301)

光電殺菌技術在鮮切果蔬保鮮中應用的研究進展·········································張艷慧等(15-309)

不飽和脂肪酸對釀酒酵母生長及產香特性影響的研究進展·························劉沛通等(15-314)

高靜水壓加工對果蔬酚類化合物的影響研究進展·············································閆慧明等(15-323)

淀粉基食品微膠囊遞送體系的構建及其控釋特性研究進展 ····································王百龍等(15-329)

淀粉-脂質/脂肪酸復合物研究進展 ···············趙小云等(15-338)

棒曲霉素生物合成及分子調控研究進展·············································王艷玲等(17-267)

靈芝多糖和豬苓多糖及其復方的免疫調節作用研究進展·····························黃 青等(17-275)

食源性天然產物對酒精性肝損傷的防護作用研究進展·····································曲 航等(17-283)

生鮮肉中假單胞菌致腐機制的研究進展·····················································張若煜等(17-291)

致病菌抵抗溶菌酶機制的研究進展··············張新帥等(17-298)

微生物健康產業發展態勢與對策建議··········馬愛進等(17-307)

白酒風味化學研究方法及醬香型白酒風味化學研究進展·····························唐 平等(17-315)

發達國家特殊醫學用途配方食品標簽管理的做法及啟示·····························寧 博等(17-325)

共價有機骨架材料的性能及其在食品安全檢測領域的應用進展·························劉婧怡等(19-238)

聲動力技術在食品殺菌領域的研究進展······邱建清等(19-245)

瑪咖活性成分及其淀粉研究進展··················李 雪等(19-253)

細菌纖維素在植物細胞壁結構與功能研究中的應用及進展·························李昭鋒等(19-263)

食用菌多糖分析方法研究進展······················邵雙宇等(19-272)

脫氧雪腐鐮刀菌烯醇的生物轉化及其隱蔽型毒素的形成研究進展·····················唐語謙等(19-281)

基于食源性細菌群體淬滅的生物膜控制研究進展·································王飛飛等(19-290)

石墨相氮化碳在食品分析前處理制備技術中的發展和應用·································馬 帥等(19-296)

肉品新型解凍技術及其對蛋白特性影響的研究進展·································彭澤宇等(19-303)

多糖對腫瘤細胞自噬調控作用的研究進展 ····徐涵禹等(19-311)

miRNA參與益生菌調節腸道屏障功能的研究進展·········································李艾黎等(19-318)

殼聚糖-單糖美拉德反應產物的制備及其在抗菌和抗氧化中的應用研究進展·············邱婷婷等(19-327)

水產品新鮮度檢測方法研究進展··················馬聰聰等(19-334)

基于蛋白氧化行為的肉及肉制品品質提升及劣變機制研究進展·························劉昊天等(21-230)

脂質氧化對肉色影響的研究進展··················劉文軒等(21-238)

無損檢測技術在真菌鑒定及毒素檢測中的應用·····································武琳霞等(21-248)

乳酸菌調控骨骼肌線粒體生物發生的機制研究進展·············································白艷蘋等(21-259)

天然抗氧化劑的功能及其在肉與肉制品中的應用研究進展·························類紅梅等(21-267)

益生菌對促進腸道發育作用的研究進展······關嘉琦等(21-278)

食品中微（納米）塑料污染的研究進展······唐 潔等(21-286)

食用菌在我國保健食品中的應用研究進展 ····閆文杰等(21-296)

乳化劑穩定乳液的機理及應用研究進展······王君文等(21-303)

茶葉功能成分預防心血管疾病研究進展······李秀平等(21-311)

駝乳肽生物功能特性的研究進展··················蘇 娜等(21-321)

抗性淀粉生理功能及作用機制的研究進展·········································閆國森等(21-330)

不同國家和地區傳統發酵食品及其發酵微生物研究進展·································劉飛翔等(21-338)

果蔬酚類物質生物利用研究進展··················易建勇等(21-351)

食源性致病菌交叉適應現象及分子機制的研究進展·········································陳 欣等(23-243)

植物源天然產物作為抗生素佐劑聯合抑菌研究進展·····································郭 欽等(23-255)

核酸-微流控芯片檢測食品病原微生物的研究進展·····································辛 亮等(23-266)

乳酸菌對薩拉米香腸風味形成的研究進展 ····劉英麗等(23-273)

多物理場促進抗性淀粉生成的研究進展······唐君鈺等(23-283)

基于質譜的代謝組學技術在肉類科學中的應用·············································王娟強等(23-293)

改善睡眠功能的食藥資源及保健食品應用 ····張芳銘等(23-303)

宰后肉品嫩化技術及其作用機理研究進展 ····時海波等(23-311)

多糖的乳化特性及其在乳液食品質構屬性調控方面的研究進展·························李安琪等(23-322)

食源性Fe2＋/Fe3＋結合活性肽的研究進展 ·····林善婷等(23-329)

小農戶生產經營食用農產品質量安全的法律治理·········································曹俊金等(23-338)

殼聚糖納米粒子的制備和在食品抑菌中的研究進展·····································譚 嘯等(23-347)

安全檢測

基于穩定同位素和礦質元素的中華絨螯蟹產地鑒別潛力評價···························駱仁軍等(2-298)

Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+-Based Fluorescence Enhancement ································LIU Lanxiang et al. (2-306)

基于改進光譜角制圖算法的乳粉安全非定向篩查新方法·······························宗 婧等(2-315)

高效液相雙柱法測定油脂中的甘油三酯氧化聚合物···································鄧 琪等(2-321)

低場核磁共振技術結合化學計量學方法定性、定量檢測注水豬肉···························蓋圣美等(4-243)

沉積固化離子液體均相液液微萃取-高效液相色譜法測定蔬菜中的苯脲類農藥殘留···········································徐尉力等(4-248)

正交試驗設計優化近紅外檢測牛乳中蛋白質的建模條件···························彭 丹等(4-256)

同位素內標-氣相色譜-質譜法同時測定嬰幼兒配方粉中3-氯丙醇酯和縮水甘油酯的含量·······································王 亞等(4-262)

產氣莢膜梭菌實時熒光PCR和實時熒光RPA檢測方法的建立和比較 ·················劉立兵等(4-268)

超高效液相色譜-四極桿/靜電場軌道阱高分辨質譜法測定豬肉中9 種大環內酯類抗生素·······································馬俊美等(4-273)

Q-Orbitrap高分辨質譜法測定牛奶中賴丙氨酸及其含量隨溫度變化的規律···········································聶雪梅等(4-280)

膠束電動毛細管色譜-激光誘導熒光檢測法測定番茄醬、番茄沙司和辣椒粉中羅丹明B ········································丁曉靜等(4-287)

表面等離子體共振免疫傳感器檢測喹乙醇····謝春花等(4-293)

氣相色譜-串聯質譜法高通量檢測食用油中3 類污染物····························孟維一等(4-300)

谷物及其制品中脫氧雪腐鐮刀菌烯醇及其衍生物的檢測及污染規律分析···················龔 蕾等(4-307)

基于三重四極桿復合線性離子阱質譜法篩查和確證水產品中多種抗生素殘留 ·········孟 勇等(4-313)

超高效液相色譜-串聯質譜法同時測定水果中10 種保鮮劑殘留量··························曹雪琴等(4-319)

基于高光譜反透射圖像的新疆冰糖心紅富士水心鑒別·······························郭俊先等(6-278)

不同類型橡木桶陳釀對葡萄酒中揮發性硫化物的影響···································葉冬青等(6-285)

高效液相色譜-串聯質譜法同步檢測大麥產品中唑啉草酯、炔草酯及解毒喹的殘留量···········································韓何丹等(6-292)

基于深度信念網絡的近紅外光譜鑒別蓮子粉摻假···········································胡仁偉等(6-298)

燙煮后麻辣火鍋底料湯底及食材中辣椒素類物質的遷移變化···························楊 莉等(6-304)

離子色譜電導法檢測白酒、紅酒、啤酒和多種黃酒中的6 種陽離子····························茅嘉田等(6-310)

基于礦物元素指紋差異的不同產地灘羊肉判別···········································馬夢斌等(6-316)

基于穩定同位素與稀土元素指紋特征的大桃產地判別分析·······································李 安等(6-322)

鮮切蓮藕腐敗的熒光檢測方法························劉永樂等(8-270)

基于氫核磁共振與偏最小二乘法對酸棗仁及其摻偽品的鑒別···························申晨曦等(8-275)

蝦蛄可食組織中鎘和砷的形態及分布特征····趙艷芳等(8-282)

QuEChERS-HPLC-MS/MS法同時測定水果中38 種農藥的殘留量··························梁秀美等(8-288)

表面增強拉曼光譜法定性定量檢測保健食品中非法添加物西地那非·······················胡家勇等(8-297)

黑斑病對新疆紅棗營養成分的影響················范盈盈等(8-303)

菜肴中3-氯-1,2-丙二醇及其酯的含量分析·····張璟琳等(8-308)

副溶血性弧菌毒素編碼基因的微量、可視化檢測·················································蘇晨麗等(10-288)

液相色譜-串聯質譜法測定牛排產品中大豆蛋白含量·································李瑩瑩等(10-297)

雞肉中金剛烷胺間接競爭ELISA檢測方法的建立·········································譚 庶等(10-304)

QuEChERS-超高效液相色譜-串聯質譜法快速測定辣椒紅色素中9 種非食用色素 ······牛瑜琦等(10-311)

磁性氧化石墨烯的制備及用于乳制品中鄰苯二甲酸酯類塑化劑的測定·················于 玲等(10-317)

改良QuEChERS技術結合超高效液相色譜-串聯質譜法同時測定果蔬中高氯酸鹽、氯酸鹽和溴酸鹽·····················盛華棟等(10-324)

基于Fe3O4-PGA@Au構建無酶電化學生物傳感器檢測葡萄糖·····································關樺楠等(12-267)

基于特征選擇與特征提取融合的雞蛋新鮮度光譜快速檢測模型優化·················段宇飛等(12-273)

云南不同產地美味牛肝菌元素含量特征分析及風險評估 ································陳鳳霞等(12-279)

基于高光譜成像的干燥胡蘿卜片水分及類胡蘿卜素含量無損檢測和可視化分析·····楊 佳等(12-285)

A群輪狀病毒一步法RT-ddPCR方法的建立 ····徐蕾蕊等(12-292)

基于蒙特卡羅模擬技術的食用菌中二氧化硫膳食暴露風險評估·····················李曉貝等(12-298)

水產品中創傷弧菌ddPCR定量方法的建立 ·····馬 丹等(12-305)

QuEChERS-氣相色譜-串聯質譜-同位素內標法快速測定茶葉中氟蟲腈及其代謝物殘留量·············································倪韻晨等(12-312)

實時PCR技術在羊亞科肉類鑒定中的應用 ·····尚 柯等(12-318)

食用油中黃曲霉毒素B1快速檢測試紙的評價·········································張 威等(12-326)

樹枝狀表面增強拉曼散射基底制備及孔雀石綠痕量檢測·····································趙靜晨等(14-294)

基于無模板隨機合成鳥嘌呤四聚體的熒光“開啟”生物傳感器用于糧食中嘔吐毒素的快速檢測·································韓逸陶等(14-300)

超高效液相色譜-串聯質譜法測定保健食品中90 種那非類藥物····················馬俊美等(14-307)

iKnife智能刀-快速蒸發離子化質譜實時檢測空氣油炸帶魚的脂質組學品質特征·········張蒙娜等(14-314)

納米銅/低密度聚乙烯復合膜在乳制品中的銅遷移·····································盧 珊等(14-321)

食品中Escherichia coli O157:H7微滴數字PCR絕對定量檢測方法的建立 ·················魏詠新等(16-259)

熱轉換元素分析-同位素比質譜法測定低氘包裝飲用水中氘含量·························韓 莉等(16-266)

快速濾過型凈化法結合氣相色譜-四極桿-飛行時間質譜同時篩查果蔬中234 種農藥殘留··········································孟志娟等(16-272)

元素指紋圖譜用于安化黑茶的原產地判別 ····楊 純等(16-286)

QuEChERS-氣相色譜-串聯質譜法檢測魚腥草中121 種農藥殘留··························茍 琰等(16-292)

基于礦物元素指紋圖譜技術的松江大米產地溯源·····································石春紅等(16-300)

固相萃取-氣相色譜-串聯質譜法檢測麗江瑪咖中41 種有機氯和菊酯類農藥殘留·········································黃紹軍等(16-307)

屠宰、預冷和市售階段豬肉及內臟中獸藥殘留分析與風險評估·························馬 寧等(16-314)

超高效液相色譜-串聯質譜法同時測定水產品中6 種丁香酚類物質的殘留量 ·········吳少明等(16-320)

氣相色譜-負化學源-串聯質譜法測定動物源食品中氟蟲腈及其4 種代謝產物殘留量··································韓 超等(16-327)

QuEChERS結合UPLC-MS/MS測定水產品中9 種除草劑殘留及基質效應······················李麗春等(18-258)

大腸桿菌DNA定性標準物質的制備及在枸杞子污染檢測中的應用·························夏丹丹等(18-267)

QuEChERS-同位素稀釋-氣相色譜-串聯質譜同時測定植物油中16 種鄰苯二甲酸酯····曾少甫等(18-275)

青磚茶品質近紅外特征光譜篩選及預測模型建立·············································王勝鵬等(18-283)

基于變性血紅蛋白和二胺氧化酶的生物傳感器檢測馬鮫魚中的尸胺·····················張 敏等(18-288)

基于礦質元素和穩定同位素的馬鈴薯產地溯源技術·············································張欣昕等(18-296)

綜合肉樣及環境礦物質元素信息的灘羊肉產地鑒別·········································王雪蓉等(18-303)

二維超高效液相色譜-三重四極桿/復合線性離子阱質譜聯用法快速測定水產品及其制品中河豚毒素·········································張秀堯等(18-311)

上海市食源性耐甲氧西林金黃色葡萄球菌的分子特征及耐藥性·················張鵬飛等(20-285)

基于數據挖掘建立北京地區牛、羊肉串摻假風險預測模型·····································范 維等(20-292)

原料肉脂肪比例對培根加工過程中安全性的影響·································姜 皓等(20-300)

動物性食品中氟苯尼考檢測的電化學免疫傳感器構建·········································劉衛華等(20-307)

基于代謝標志物快速檢測食品中金黃色葡萄球菌·········································胡凱麗等(20-314)

蜂花粉微生物污染及菌群結構分析··············唐 標等(20-325)

利用低場核磁共振及成像技術鑒別注水肉糜·············································蓋圣美等(22-289)

氣相色譜-串聯質譜法測定嬰幼兒配方奶粉中氯丙醇酯和縮水甘油酯·················林麗珊等(22-295)

基于適配體雜交鏈式反應檢測郫縣豆瓣中黃曲霉毒素B1·············································黃玉坤等(22-301)

磁性三維還原石墨烯的制備及其在電化學免疫檢測牛乳中結核桿菌H37Ra的應用 ······劉希雅等(22-308)

基于高光譜成像技術的進口冰鮮牛肉新鮮度指標檢測·································孫宗保等(22-315)

基于特異性適配體封蓋介孔納米材料的T-2毒素快速檢測技術 ·······························徐群博等(22-324)

PRIME HLB固相萃取-超高效液相色譜-串聯質譜法測定蜂產品中10 種頭孢類藥物的殘留量·································章 豪等(22-330)

呋喃它酮代謝物單鏈抗體制備和

酶聯免疫分析方法··········································楊武英等(24-251)

多重實時聚合酶鏈式反應熔解曲線法同步鑒別藍鰭金槍魚、裸蓋魚、異鱗蛇鯖·····許隨根等(24-259)

免疫親和柱全自動凈化-超高效液相色譜-串聯質譜-全碳標記內標法精確測定糧油中玉米赤霉烯酮·································吳 宇等(24-267)

Real-time PCR法檢測水產品中異鱗蛇鯖、棘鱗蛇鯖源性成分·····································信紅梅等(24-273)

側向免疫層析快速檢測牛乳中四環素和青霉素·········································吳玉晗等(24-281)

氣相色譜-質譜聯用法檢測食品復合包裝材料中17 種丙烯酸酯類單體的殘留量及遷移量·········································張勤軍等(24-287)

黃曲霉毒素B1核酸適配體篩選和檢測方法的建立·········································張 敏等(24-295)

實時PCR檢測食品中熒光假單胞菌方法的建立·················································閔 可等(24-304)

基于核酸適配體的AccuBlue熒光法檢測動物食品中的恩諾沙星·····························劉若冰等(24-310)

超高效液相色譜-串聯質譜法檢測大豆主要過敏原蛋白·································李麗芳等(24-316)

聯苯三唑醇磁性分子印跡聚合物的制備及其在食品檢測中的應用·················田景升等(24-325)

微波消解-電感耦合等離子體-質譜法同步檢測白玉菇中Pb、As、Cd及其健康風險評估 ····徐明芳等(24-333)

RP-HPLC混標加樣增量法快速測定食品中的阿斯巴甜和阿力甜·····················高向陽等(24-340)