Works matching IS 1009-7848 AND VI 25 AND IP 4 AND DT 2025

Results: 44

Application and Mechanism of Essential Oils from Food-derived Plant in the Intervention of Depression.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 485, doi. 10.16429/j.1009-7848.2025.04.042

By:

ZHANG Weiqing;
YUAN Zhihang;
ZHANG Yugui;
FU Fuhua;
SHANG Xuebo;
LIANG Zengenni

Publication type:

Article

Determination of 17 Animal-Origin Excitants and 6 Mycotoxin Residues in Food.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 359, doi. 10.16429/j.1009-7848.2025.04.032

By:

LIN Hao;
YAO Jing;
LIU Rong;
KOU Lu;
XIAO Quanwei;
SONG Juan;
DAI Qin

Publication type:

Article

Determination of Thermal Inactivation Parameters of Salmonella spp. in Tuna Using Static and Dynamic Methods.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 395, doi. 10.16429/j.1009-7848.2025.04.035

By:

ZHAO Qing;
LI Xiaoting;
WANG Ling;
LIU Binxiong;
TIAN Meiling;
FANG Ting;
XU Yangyang;
LI Changcheng

Publication type:

Article

Visual Detection of Fish Freshness Using Paper-based Sensing Label Loaded with a Triphenylamine Derivative.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 386, doi. 10.16429/j.1009-7848.2025.04.034

By:

ZHONG Keli;
XIN Yuhan;
LI Yangyang;
TANG Lijun;
SUN Xiaofei;
LI Jianrong

Publication type:

Article

Regulatory Effect of Dietary Polyphenols on Inflammatory Bowel Disease.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 471, doi. 10.16429/j.1009-7848.2025.04.041

By:

DUAN Min;
WU Nana;
LIU Kunlun;
TAN Bin

Publication type:

Article

Research Progress on Lipase Immobilized with Nanomaterials and Its Applications.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 430, doi. 10.16429/j.1009-7848.2025.04.038

By:

FANG Hui;
DENG Yuanyuan;
ZHANG Yan;
ZHAO Zhihao;
ZHOU Pengfei;
ZHANG Mingwei

Publication type:

Article

A Rapid Method for the Detection of Pseudomonas aeruginosa ERA in Ready-to-drink Beverages.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 376, doi. 10.16429/j.1009-7848.2025.04.033

By:

ZHAO Jiansong;
YANG Yange;
LIU Tong;
WEI Ying;
LI Hongna;
LI Tao;
SUN Dongmei;
YUAN Fei

Publication type:

Article

Extraction, Stability, Digestibility and Application in Food of Plant Oil Bodies.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 509, doi. 10.16429/j.1009-7848.2025.04.043

By:

MING Yu;
CAO Yanyun;
TANG Ziwei;
SUN Xi;
WU Mangang;
WANG Qingling

Publication type:

Article

The Relationship between Wheat Protein Conformation and Rheological Properties.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 523, doi. 10.16429/j.1009-7848.2025.04.044

By:

DONG Ziyan;
FAN Zhen;
LEI Junjie;
GUO Boli;
ZHANG Bo

Publication type:

Article

Application Progress of Big Data in Healthy Diets.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 415, doi. 10.16429/j.1009-7848.2025.04.037

By:

LIU He;
TANG Xiaohan;
ZHU Danshi;
TIAN Zhen;
TIAN Yunsen

Publication type:

Article

Interaction of Polyphenols with Metal Ions and Its Effect on Metal Ion Absorption.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 457, doi. 10.16429/j.1009-7848.2025.04.040

By:

LI Jianing;
CHENG Yongqiang;
TANG Ning

Publication type:

Article

Determination of Total Phenolics Content in Blueberry Juice Fermented by Lactic Acid Bacteria Using Visible-Near Infrared Spectroscopy.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 404, doi. 10.16429/j.1009-7848.2025.04.036

By:

YANG Suqun;
Xiayidan MAIMAITI;
LI Lingyu;
LIU Xiaoli;
FAN Linlin;
ZHOU Jianzhong

Publication type:

Article

Advances in Biological Activity and Carrying Function of Milk-Derived Exosomes.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 444, doi. 10.16429/j.1009-7848.2025.04.039

By:

YI Gaoyang;
LI Dan;
YANG Yongli;
CAO Guifang;
GUO Qianqian;
LI Tao;
YAO Xiaolin

Publication type:

Article

Quality Evaluation and Characteristic Flavor Compounds Analysis of Three Varieties of Eggs.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 346, doi. 10.16429/j.1009-7848.2025.04.031

By:

GUAN Haining;
LENG Siqi;
ZHAO Shifa;
CHEN Xiaodong;
LIU Guanhua;
LIU Dengyong;
DIAO Xiaoqin;
WANG Tingying

Publication type:

Article

Effect of Soybean Polysaccharide Hydrolysate and Ultrasound on the Stability of Frozen Surimi.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 336, doi. 10.16429/j.1009-7848.2025.04.030

By:

MI Hongbo;
ZHANG Yuhang;
ZHAO Yuming;
CHEN Jingxin;
LI Xuepeng;
LI Jianrong

Publication type:

Article

Effect of Smearing Perilla Powder on the Storage Quality of Grass Carp Block.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 326, doi. 10.16429/j.1009-7848.2025.04.029

By:

ZHANG Yuting;
JIN Yuyan;
PENG Bin;
ZHONG Bizhen;
LI Jinlin;
YU Chengwei

Publication type:

Article

Effect of Oxalic Acid Treatment on Browning and Reactive Oxygen Species Metabolism of Stachys flordana Schuttl. ex Benth.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 315, doi. 10.16429/j.1009-7848.2025.04.028

By:

LI Peiyan;
SU Jiao;
XIAO Xinxin;
LUO Denglin;
HAN Siha

Publication type:

Article

Antioxidant-assisted Microwave Stabilization of Rice Bran and Its Storage Properties.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 301, doi. 10.16429/j.1009-7848.2025.04.027

By:

YUAN Xinyu;
TANG Wenting;
PU Chuanfen;
LUO Yongxue;
SUN Qingjie

Publication type:

Article

Effect of Ternary Fermentation by Non--Saccharomyces cerevisiae Yeast on the Quality of Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 221, doi. 10.16429/j.1009-7848.2025.04.020

By:

JI Yuxiang;
YANG Jiaming;
LIU Weigeng;
ZHAO Xixi;
SONG Yuyang

Publication type:

Article

Design and Function Verification of Solid-state Fermentation Reactor for Chinese Strong-flavor Baijiu Monitored by Multi-dimensional Parameters in Real Time.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 209, doi. 10.16429/j.1009-7848.2025.04.019

By:

SUN Zongbao;
ZONG Yiran;
PAN Haodong;
TANG Qunyong;
JI Fang;
SUN Ying;
WU Jianfeng;
ZOU Xiaobo

Publication type:

Article

Effects of Blanching and Pulsed Ultrasonic Pretreatment on Kiwifruit Tissue and Properties of Sugar Solution.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 289, doi. 10.16429/j.1009-7848.2025.04.026

By:

LI Shujuan;
LU Jian;
BI Jinfeng;
WANG Fengzhao;
WANG Jingxuan

Publication type:

Article

Optimization of the Separation and Purification Process of Milk Oligosaccharides.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 256, doi. 10.16429/j.1009-7848.2025.04.023

By:

WANG Haoyi;
YANG Baoyu;
DU Mengjing;
WANG Yue;
CHEN Lijun;
WEI Sanwa

Publication type:

Article

Effects of Black Rice Addition Amount on Antioxidant Activity and Flavor of Rice Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 244, doi. 10.16429/j.1009-7848.2025.04.022

By:

ZHAO Nanqi;
SUI Yong;
SHI Jianbin;
CAI Fang;
CHEN Xueling;
XIONG Tian;
LI Shaobin;
MEI Xin

Publication type:

Article

Screening of Lactiplantibacillus plantarum with High Glycosidase Production and Its Effect on Terpenoids in Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 232, doi. 10.16429/j.1009-7848.2025.04.021

By:

WANG Qingxia;
ZHOU Degang;
SHI Lin;
ZHU Xia;
YANG Xueshan

Publication type:

Article

Effect of Microwave Pretreatment on the Yield of Peanut Oil and Peanut Protein Extracted by Aqueous Enzymatic Extraction.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 279, doi. 10.16429/j.1009-7848.2025.04.025

By:

GUO Xin;
JIAO Bo;
WU Bicong;
ZHANG Yu;
CHEN Fusheng;
GUO Xingfeng;
WANG Qiang

Publication type:

Article

Effects of Extraction Treatments on Antioxidant Characteristics and Active Markers of Edgeworthia gardneri Meisn Flower Tea.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 267, doi. 10.16429/j.1009-7848.2025.04.024

By:

LI Jia;
AI Lianzhong;
ZHANG Hui;
XIA Yongjun;
LAI Phoency

Publication type:

Article

Mechanism of Eicosapentaenoic-Acid-Acylated Astaxanthin in Alleviating Ulcerative Colitis in Mice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 120, doi. 10.16429/j.1009-7848.2025.04.012

By:

BAO Qi;
YANG Ye;
SHI Yuxue;
LI Mingshuang;
CHE Hongxia;
XIE Wancui

Publication type:

Article

Optimization of Fermentation Conditions and Enzymatic Properties of Chitinase Produced by Marine Vibrio sp. NH1.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 196, doi. 10.16429/j.1009-7848.2025.04.018

By:

GUO Hanzhong;
ZHANG Xudong;
WU Junlin;
LI Yongcheng;
XIA Guanghua;
ZHANG Xueying

Publication type:

Article

Effect of Dry Heat Treatment on Aroma Components and Maillard Reaction Products of Rye Bran.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 172, doi. 10.16429/j.1009-7848.2025.04.016

By:

ZHANG Huijuan;
SONG Tiancong;
KANG Rui;
WANG Jing

Publication type:

Article

Effects of Mixed Grains on the Physicochemical Properties, Edible Quality and Digestibility of Reconstituted Rice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 159, doi. 10.16429/j.1009-7848.2025.04.015

By:

LIU Ruohai;
ZHANG Congnan;
XU Zhicun;
LI Ting;
ZHANG Xinxia;
WANG Li

Publication type:

Article

Effect of Post-exercise Isotonic Electrolyte Drink Supplementation on Post-exercise Rehydration.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 147, doi. 10.16429/j.1009-7848.2025.04.014

By:

LIU Qisijing;
GU Wentao;
GUO Yi;
WU Jian;
ZHAO Yanrong;
WANG Shuo

Publication type:

Article

Anti-aging and Stress Activities of Ganoderma lucidum Polysaccharides from Different Sources.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 132, doi. 10.16429/j.1009-7848.2025.04.013

By:

MA Huixiu;
DAI Dehui;
HU Xiaokang;
CHEN Guicai;
HU Weilian

Publication type:

Article

Changes in Water Hold Capacity of Tan Sheep Meat Mediated by Oxidation of Myofibrillar Proteins.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 185, doi. 10.16429/j.1009-7848.2025.04.017

By:

HU Yao;
ZHANG Heyu;
YANG Dongsong;
WEI Zhibao;
MA Jiarong;
LUO Ruiming

Publication type:

Article

Establishment of a Zebrafish Oxidative Damage Model and the Impact of Different Green Tea Processing Methods on Antioxidant Activity.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 104, doi. 10.16429/j.1009-7848.2025.04.011

By:

LIU Jun;
FENG Gong;
TAN Rong

Publication type:

Article

The Mechanism of Egg Ovalbumin on Regulating the Innate Immune Response in Caenorhabditis elegans.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 93, doi. 10.16429/j.1009-7848.2025.04.010

By:

PEI Haibing;
LIN Zhiyin;
YAO Kexin;
CHEN Hongbing;
GAO Jinyan;
TONG Ping

Publication type:

Article

Effects of Papain Hydrolysis and Serratia marcescens Fermentation on the Structures and Prebiotic Characteristics of Sea Cucumber Ovum Polysaccharides.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 83, doi. 10.16429/j.1009-7848.2025.04.009

By:

TAN Xiqian;
WANG Xiaoqing;
YANG Zhaoxin;
CUI Fangchao;
LU Xinran;
LI Yingmei;
LI Xuepeng;
LI Jianrong

Publication type:

Article

Effects of Organic Acids on the Physicochemical Properties and Digestibility of Resistant Dextrins.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 72, doi. 10.16429/j.1009-7848.2025.04.008

By:

LIU Shuang;
SUN Yafang;
WEI Lili;
XU Song;
ZHANG Hui

Publication type:

Article

Synergistic Inhibition of Gallic Acid and Caffeic Acid on the Biofilm Formation and Spoilage Ability of Shewanella putrefaciens.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 61, doi. 10.16429/j.1009-7848.2025.04.007

By:

SUN Jiaxing;
LI Qiuying;
CUI Fangchao;
LI Yingchang;
SUN Tong;
LI Jianrong

Publication type:

Article

Effects of Oat β-Glucan Combined with Ultrasonic Treatment on Gel Properties of Fish Myofibrillar Protein at Low-salt Concentration.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 53, doi. 10.16429/j.1009-7848.2025.04.006

By:

ZHAO Honglei;
HE Xueli;
XU Yongxia;
LI Xuepeng;
YI Shumin;
LI Jianrong

Publication type:

Article

Effects of Ultrasound and Glycosylation on the Properties of Wheat Bran Protein Gel Induced by Enzyme.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 44, doi. 10.16429/j.1009-7848.2025.04.005

By:

XU Yingyi;
GONGJI Lamu;
WANG Yu;
LIU Di;
GAO Haijuan;
WANG Dexiang;
YAO Shuang;
WU Hongyan

Publication type:

Article

Extraction, Structural Identification and Activity of Terpenoids from Hericium erinaceus Fruiting Body.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 32, doi. 10.16429/j.1009-7848.2025.04.004

By:

CHEN Rongheng;
YU Jiahao;
MAO Yanqing;
FENG Simin;
SHAO Ping

Publication type:

Article

Effect of Na<sup>+</sup>K<sup>+</sup> on the Interfadal Stability of Soy Hull Polysaccharide - Mucin System.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 19, doi. 10.16429/j.1009-7848.2025.04.003

By:

WANG Ziyi;
YU Kejin;
WU Xinghui;
YANG Lina

Publication type:

Article

Extraction Kinetics for Phenolic Compositions and in Vitro Antioxidant Activities of Panax Flowers Teas.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 8, doi. 10.16429/j.1009-7848.2025.04.002

By:

QIAO Junru;
AI Lianzhong;
XIA Yongjun;
LI Peikang;
LAI Phoency

Publication type:

Article

The Application of Genomics to Food Microbiology Research.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 1, doi. 10.16429/j.1009-7848.2025.04.001

By:

ZHAI Qixiao;
ZHANG Chuan

Publication type:

Article