1Selenium-enriched Red Yeast Rice Improves Lipid Metabolism and Intestinal Flora in Mice Fed A High-fat DietZHANG Yaping, YUAN Yahong, YUE TianliFood Nutrition1-112Compound Tea Lowers Lipid Levels by Promoting Organic Acid MetabolismZHOU Caibi, WEN Zhirui, MU Ren, PAN Xiujuan, WANG Chuanming, YANG Zaibo, ZHOU XiaoluFood Nutrition12-273Betaine Increasing Expression Levels of Antioxidase in LO2 CellsZHANG Mengmeng, XIN Xuan, LAI Furao, WU HuiFood Nutrition28-354Protective Effect of Flavonoids from Young Fruit of Golden Pomelo on Oxidative Damage of Erythrocyte Induced by AAPHNA Yunong, CHEN Naiyi, ZHANG Huanyou, WANG Qin, XIAO Gengsheng, LIU HuifanFood Nutrition36-45,1035Antioxidant Effect of Peptides of Wild Apricot from Yiwu County in Xinjiang in Aging Mouse ModelJIANG Li, LU Yue, Maidenamu·Ablimiti, SHANG Xueke, XU Hezhixiang, YANG XiaojunFood Nutrition46-55,116Immune Function and Food Safety Evaluation of Soybean Isoflavone Composite CapsuleLIU Ling, WANG Meng, SONG Zijuan, SHAN YuanyuanFood Nutrition56-637Transcriptomic Analysis of the Effects of Ultrasound Induction on Peanut Sprout and the Mining of Genes Involved in Phenylpropanoid BiosynthesisXIE Mengxi, YU Miao, LU Ming, FU Xin, ZHANG Liangchen, SHI TaiyuanBioengineering64-718Proliferation and Tolerance Capability of Lactobacillus bulgaricus and Lactobacillus plantarum Regulated by the Resistant Starch from Arenga pinnataLI Mengyun, REN Minhong, LIU Yuansen, ZHANG Lu, MEI Jiangyang, FU ZhenBioengineering72-789Immobilization of Alginate Lyase from Microbulbifer sp. with Tannic Functionalized Fe3O4 Magnetic NanoparticlesJIAO Xiaojia, WU Liyang, CHEN Yanhong, JIANG Zedong, NI Hui, LI Qingbiao, ZHU YanbingBioengineering79-8610Synergistic Inhibition and Mechanism of Mulberry Fruit, Passion Fruit, Pomelo and Pitaya Fruit Compound Juiceon α-glucosidase InhibitionDONG Yuhao, CHEN Chun, FU XiongFood Biochemistry87-9311Comparison of the Physicochemical Properties of Dietary Fiber from Lychee Pomace Treated with Different Desugarization MethodsLI Yina, YU Yuanshan, LI Lu, WU Jijun, XIAO Gengsheng, ZOU BoFood Biochemistry94-10312Analysis of Differences in Lipid Oxidation and Gel Properties of Porcine Myofibrillar Protein during Frozen Storage PeriodYU Ligang, SUN Wenyan, FAN Sanhong, LI Qian, YANG Yukun, GUO CaixiaFood Storage and Preservation104-10913Effect of Fat Content on Color Stability of Marbling Steaks Stored under High Oxygen Modified Atmosphere PackagingLIU Wenxuan, LUO Xin, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, MA Weimin, YANG ZhengangFood Storage and Preservation110-11814Comparative Analysis of Physicochemical Properties and Sensory Quality of Beef under Different Storage ConditionsWANG Ying, LI Qian, ZHU YingchunFood Storage and Preservation119-12715Effects of Amino Acids on Structures, Morphologies and Heat-induced Phase Transformation of StarchesXU Huixian, ZHU Zhiyi, WEI Huiying, LAI Xiaoning, ZHONG Hangyu, LIU Hongsheng, JIA XiaojiangFood Processing128-14216Development of Longan-Goji-Jujube Nutritional Meal Replacement Powder and Its Regulatory Effects on Intestinal Microbiota in vitroHUANG Fei, ZHOU Wenjun, YI Yang, ZHANG Mingwei, ZHANG Ruifen, LIU Lei, JIA Xuchao, CHEN Yanxia, CHI JianweiFood Processing143-154,24417Quality Analysis of Huangjincha Congou Black Tea Based on Variable Temperature Fermentation TechnologyHUANG Hao, YU Penghui, ZHAO Xi, ZHONG Ni, ZHENG Hongfa, XIAO LizhengFood Processing155-16318Comprehensive Quality Evaluation of Different Wheat Middlings by Principal Component Analysis and Cluster AnalysisSUI Yong, SHI Jianbin, CAI Sha, XIONG Tian, WANG Shaohua, MEI XinFood Processing164-171,24419Ultra-high-pressure Pretreatment Reduces Biogenic Amines in Fermented Ruditapes philippinarum Sauce While Improving Its QualityHUANG Yating, RUAN Zheng, LI Dandan, LI Biansheng, QIAN JiangFood Processing172-17920Optimization of Extraction Process of Active Components from Ganoderma lucidum by Low-temperature Continuous Phase TransitionHU Liuyun, LIU Cencen, CHEN Hongzhang, LIU Guo, WEN Linfeng, ZHANG Jun, CAO Yong, CHEN CongFood Processing180-189 