Quality and Safety Traceability of Grains and Oils Based on Trusted Blockchain and Trusted Identity by XU Jiping, HAN Jiaqi, ZHANG Xin, WANG Xiaoyi, ZHAO Zhiyao, KONG Jianlei

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Research Progress in the Allergenicity of Kidney Bean Lectins by GAO Kuan, HE Shudong

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Effect of Gaseous Chlorine Dioxide on Sterilization and Quality of Grapes by JIANG Tao, CHENG Chuansong, GUO Fengting, LIU Binxiong, CHEN Dengyuan, HUANG Xiaoyan, LI Changcheng, FANG Ting

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Effect of Solid-State Osmotic Pretreatment on Emission Reduction, Resource Consumption and Product Quality in the Processing of Freeze-Dried Mango by ZHANG Fengjuan, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning

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Comparative Effects of Electron Beam Irradiation and Ultra-high Pressure Treatment on the Flavor of Jujube pulp by CHEN Meiling, JIAN Lei, YUAN Qiuyan, JIA Mingyue, GUI Xiangru, XU Huaide

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Formation and Digestion Characteristics of Self-Assembled Complex of Starch and Pomegranate Peel Polyphenols by GUO Jinbiao, QU Yinghui, LI Xinyu, ZHANG Lei, HE Xihong, ZHANG Liming, HAO Limin

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Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Analysis of Aroma Characteristics of White Tea from New Strain ‘Baiyun 0492’ by LIANG Zijun, YU Ying, ZHANG Lei, ZHAO Yixuan, SHAO Shuxian, YE Naixing, YANG Ruxing

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Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine by LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei

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Application of Conductivity Combined with Various Other Instrumental Analyses in the Detection of the Freshness and Yolk-to-White Ratio of Liquid Egg by DOU Wenhao, WANG Hailing, HUANG Zilong, YANG Fuming, CHI Yuan, CHI Yujie

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Loop-Mediated Isothermal Amplification for Rapid Evaluation of the Freshness of Chilled Chicken by ZHANG Jinhao, WANG Haodong, LIU Xinyue, CHEN Shanshan, HU Haijing, XU Xinglian, WANG Huhu

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Research Progress on the Hazards and Control of Mycotoxins in Tea by MIAO Yiwen, BAI Fei, TONG Huarong

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Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage by XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun

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Metagenomic Analysis of Microbial Diversity and Biogenic Amine Metabolism in Naturally Fermented Mutton Sausage by WU Shuanghui, NIU Yin, HE Jikun, DAO Xiaofang, TANG Junni, CHEN Juan

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Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis by YUAN Liping, LEI Zhendong, WANG Huanhuan, QIN Xinxue, YANG Shuya, WEN Xiaoju, WU Weihe, NI Dejiang, CHEN Yuqiong

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Different Solvent Extracts from By-products of Corylus heterophylla Fisch. × Corylus avellana L.: Bioactivity Evaluation and Phenolic Composition Analysis by Ultra-high Performance... by SU Kexin, ZHAO Yuhong

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Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries by WANG Zhizhen, LI Wenzhao, LI Yushuang, LU Xiao, XU Yanpeng, ZHANG Yaxu, LIU Xinyang, RUAN Meijuan

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Research Progress on the Functions of Short Chain Fatty Acid by YANG Xue, GAO Yanan, WANG Jiaqi, ZHENG Nan

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Effects of Different Heat Treatment Temperatures on Eating Quality of Sweet-Scented Osmanthus Flowers by ZHOU Jing, CUI Chaolin, YUE Pengwei, LI Xiangyang, ZHENG Yuyan

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Research Progress on Composition, Structure and Oxidative Stability of Oil Bodies by WANG Guangjie, ZHAO Huanyu, SU Chengcheng, WEI Xuan, WU Mengguo, SHAN Di, HUANG Ping, MA Jiage, HOU Juncai, JIANG Zhanmei

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Effect of Fungal Fermentation on the Structure, Functional Properties and Antioxidant Activity of Soluble Dietary Fiber from Sargassum hemiphyllum by CAI Hongying, LI Rui, WANG Zhuo, CHEN Jianping, LIU Xiaofei, SONG Bingbing, JIA Xuejing, ZHONG Saiyi

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