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Antifungal Activity of Lactobacillus plantarum CY1-2 on Trichothecium roseum in Vitro and in Tomatoes and the Possible Mechanisms Involved
ZHANG Chen-yang, HOU Jia-bao, CHENG Yuan, LI Can-ying, GE Yong-hong
2022, 22(5): 1-8.
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Study on Grain Quality Change Law of Different Water Contents‘Yanfeng 47’Paddy Stored at Low Temperature and Quasi Low Temperature
LI Qian-qian, JIANG Jun-yi, BI Wen-ya, YANG Dong, JIE Yu, SHI Tian-yu
2022, 22(5): 9-16.
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Effect of Calcium Chloride Compound Preservation Paper on Postharvest Quality of Blueberry
QUE Fei, YE Su-dan, HUANG Han-nian
2022, 22(5): 17-21.
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Effects of Cleaning Methods on Preservation of Two Kinds of Leafy Vegetables
QIAN Jing, WEI Qiang, MAN Jie, JIN Peng-hui
2022, 22(5): 22-27,33.
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Effect of Common Natural Preservatives on the Shelf Life of Fresh Beer
FU Bo, QI Ming, LIU Yan-can, WANG Xiao-bo, LU Jie-er
2022, 22(5): 28-33.
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Optimization of Co-fermentation Technology with Lactic Acid Bacteria on Physalis pubescens L. Juice and Analysis of Fermentation Characteristics
WANG Liu-cen, ZHU Yong-le, JU Ge-jin-yue, LIU Zhi-li, LI Mei-ying, WANG Jing-jing
2022, 22(5): 34-42.
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Optimization of Liquid Fermentation Culture Medium for Inducing Enrichment of Extracellular Ganoderic Acid A
DING Shu, SONG Zhao-wei, CHEN Ying, ZHANG Zhi-jun, ZHANG Jun, CHEN Xiao-ming
2022, 22(5): 43-48.
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Optimization of Liquid Fermentation Conditions for Collybia albuminosa
ZHAO Zhi-qin, ZHANG Ning, WANG Chen, LU: Rong-yu, FAN Zhi-hua, SUN Xi
2022, 22(5): 49-55.
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Study on Vacuum Freeze Drying Combined with Modified Temperature and Pressure Explosion Puffing Drying Technology of Hami-melon Based on Quality Analysis
YANG Hui, WU Hong-bin, JIA Wen-ting, LIU Zhan-xia
2022, 22(5): 56-62.
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Study on a Novel Fermentation Protocol of Chili Bean Sauce with Orange Skin
CHEN Jin-feng, ZHOU Yue, HUANG Xin-yin, CHENG Yu-yu, LUO Wen-feng
2022, 22(5): 63-67.
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Development of Four Seasons Nutritious Bread
LI Qing-xin, HUANG Xiao-ting, JIANG Wen-hui, WANG Hong-wu
2022, 22(5): 68-77.
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Study on Formula Optimization and Technology of Oat-Chickpea Compound Beverage
SONG Hao, QUE Fei
2022, 22(5): 78-85.
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Identification of Alternaria alternata from Melon and Study of Its Carbohydrate Active Enzymes Activity
JIANG Li-ying, CENG Yu-rui-kang, BAI Yu-jia, FENG Zuo-shan, YANG Shan, YANG Xu
2022, 22(5): 86-90,95.
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Determination of Spirodiclofen Content in Goji Berries（Lycium barbarum）and Study on Its Storage Stability
LIU Xia, WU Yan, ZHAO Zi-dan, GOU Chun-lin, NIU Yan, WANG Xiao-jing
2022, 22(5): 91-95.
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Functional Components Extraction and Comprehensive Utilization of Jujube （Ziziphus jujuba Mill.） Residue: A Review
SHEN Ke-chen, WU Xian-hua, LIU Jing, ZHANG Ren-tang
2022, 22(5): 96-100.
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Research Progress on Nutrition of Millet and Its Application in Infant Food
REN Cai-xia
2022, 22(5): 101-106.
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Advances in Research on Postharvest Physiology and Preservation Technology of Daylily
BAI Yu-hao, WANG Liang, ZHANG Xiao-yu, YANG Zhi-guo, ZHANG Li-xin
2022, 22(5): 107-113.
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Research Progress on Anti-aging Activity of Rhodiola in Different Research Models
LIANG Ti-song, HE Zheng-jun, JING Pu
2022, 22(5): 114-120.
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