Researchers from IFST-CAAS clarified the effect of continuous instantaneous pressure reduction treatment on the rheological and flavor characteristics of highland barley

Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles

Researchers from IFST-CAAS Developed Non-destructive Monitoring System for Early Detection Mold Contamination in Grapes

Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread

Researchers from IFST-CAAS Constructed the World's Largest Apple Temporal and Spatial Quality Evaluation Database

Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding

Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

Characterization of Honey Peach Aroma Variation and Unraveling the Potential Aroma Metabolism Mechanism through Omics Technology

A novel calibration strategy based on isotopic distribution for high-throughput quantitative analysis of pesticides and veterinary drugs using LC-HRMS

Background ions into exclusion list: a new strategy to enhance the efficiency of DDA data collection for high-throughput screening of chemical contaminations in food

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Ultrasound pretreatment improved the flowability and water sorption properties of micellar casein concentrate

Metabolomics analysis of soymilk fermented by Bacillus subtilis

Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures

Superheated steam processing: An emerging technology to improve food quality and safety

Fus3 regulates aflatoxin biosynthesis by controlling the substrate supply in Aspergillus flavus

Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications

A novel environmentally friendly hot-pressed peanut meal protein adhesive

Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin