Journal of Food Science and Biotechnology
Volume 44, Issue 9 (2025)
Natural Pigment-mediated Photodynamic Antimicrobial Technology : Mechanisms and Food Applications
Lei ZHAO, Wenli JIANG, Qingshan SHEN, Jingxuan KE, Yanli MA, and Lifang ZHANG
Advances in the Mechanisms of the Effects of Pseudomonas spp. Proteases on Gelatinization of Dairy Products and Regulation Strategies
Shengjia LIU, Kairu HE, Hui LI, Yongqiang LI, Xinyi LI, Rina WU, Junrui WU, and Sanjun ZHAO
Research Progress in Aflatoxin Degradation Technologies for Edible Oils
Huishuai LI, Zhenning LI, Yu XIE, Yunfeng ZOU, and Shaojun LI
Application Potential of Ellagic Acid in Functional Food
Lu SUN, Yan DONG, Qiming MIAO, Jiayuan WU, and Shengquan MI
Optimization of Fermentation Conditions for the Removal of Zearalenone from Corn Gluten Feed by Aspergillus niger FS10
Mengying WU, Yang YANG, Jinyao WANG, Yongli YE, Li’na SHENG, Jian JI, and Xiulan SUN
Fermentation Characteristics of Biofilm-forming Lactic Acid Bacteria in Sausages
Jie SHI, Yue SUN, Ruidian ZHANG, Huifen HE, Tenglong MIAO, and Qiuqin ZHANG
Quick Detection of Citronellol and Geraniol in Yunnan Black Tea by QuEChERS-GC-MS
Yuhua DIAO, Jing WAN, Yanhong MA, Xian CHEN, and Yunlong ZHAO
Selenium Biofortification Strategy Utilizing Liquid Culture of Tremella aurantialba Mycelia and Analysis of Its Nutrient Composition
Ya’na ZHANG, Jing ZHANG, Ruipeng YU, Mengmeng XU, Lei CHEN, Zhenghua GU, Guiyang SHI, and Zhongyang DING
Effects of Combined Ultrasonication and Lactic Acid Bacteria Treatment on Nutritional Quality and in Vitro Simulated Digestibility Characteristics of Rice during the Germination Process
Qingsong ZHU, Shuang REN, Yalan CHEN, Jing ZHU, and Shuangying JIAO
Microbial Community Structure and Differential Metabolites of High-temperature Daqu and Rice Straw
Dan XIE, Cheng WU, Jianfeng HU, Wenyu ZHAO, Heou HUANG, Junlin YANG, Yuanlin BI, and Diqiang WANG
Effect of Caffeine Energy Blending Formula on Mood
Xiaorui WANG, Mengzhen JIA, Tian YUAN, and Zhigang LIU
Effects of Cooking Processes on Texture and Umami Retention of Ruditapes philippinarum
Peipei YU, Shuhan YANG, Qixing JIANG, Pei GAO, Xiaojuan YU, Pengyi LI, Yi SUN, and Chunye LI
Effects of Cutting Size and Steaming/Boiling Time on the Quality of Colored Mashed Potatoes
Yuqing CHE, Chi CHI, Yu DONG, and Tiancang NA
Effects of Low-pressure Electrostatic Field-assisted Freezing at Different Field Strengths on the Quality of Sea Buckthorn Leaves
Xiaoyue DONG, Tongliga DONG, Jinwei TE, Xiukuan WANG, Qian HAO, Meishu MIAO, and Xueyan YUN
Baking Degree Discrimination and Quality Prediction of Tieguanyin Oolong Tea Based on Near-infrared Spectroscopy
Lizhu HUANG, Yun BIAN, Zhenfeng LI, Xianfeng LI, and Chunfang SONG
