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Editorial: Healthcare Technologies And Space: Therapeutic Built Environment As A Health Technology And Technologies For Improved Healthcare Settings, Evangelia Chrysikou, Fernando Loizides, Marianna Obrist, James Barlow, Paul Barach

College of Population Health Faculty Papers

No abstract provided.

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Ucf Libraries Annual Report 2024-2025, John C. Hitt Library

Libraries' Documents

Annual report for the UCF Libraries for the year 2024-2025

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Probiotic Properties Of Pediococcus Acidilactici N8 And Screening Of High-Viability Protectants, Zhao Ying, Zou Yuan, Ye Zhiwei, Guo Liqiong, Lin Junfang

Food and Machinery

[Objective] To investigate the biological characteristics and in vitro probiotic functions of the food-derived Pediococcus acidilactici N8, and to screen effective protectants for the preparation of high-viability (>1012 CFU/g ) spray-dried probiotic preparations.[Methods] A lactic acid bacterium (strain N 8) isolated from cheese was identified through morphological analysis and 16S rDNA gene sequencing.Its probiotic potential was determined through tests on growth characteristics, safety, tolerance, antibacterial activity, adhesion ability, and antioxidant capacity.Spray drying was employed to prepare probiotic formulations, and high-viability spray-drying protectants were screened. [Results] Based on morphological characteristics and 16S rDNA gene sequence analysis, strain N 8 was …

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Effects Of Cooking Methods On The Volatile Flavor Of Huchen Potato, Chen Xinyuan, Chen Yi, Wang Xi, Kang Mengli, Ling Jiangang

Food and Machinery

[Objective] To explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato, a nationally recognized geographical indication agricultural product. [Methods] Taking Huchen potato as the research subject, gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis technology was used to explore the impact of four cooking methods on its volatile flavor substances. [Results] The volatile flavor substances of Huchen potato are mainly alcohols, aldehydes, and ketones. The four cooking methods caused significant differences in their characteristic volatile flavor components. Alcohol content ranked as steaming > pan-frying > roasting > deep-frying; aldehyde content ranked as pan-frying > deep-frying > roasting …

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Component Identification Of Plant-Derived Allergens In Food Based On Dna Barcoding, Yi Zi, Yang Lixia, Zhong Feifei, Li Ben, Qin Jijun, Li Sha

Food and Machinery

[Objective] A method for the identification of plant-derived allergens in food by using DNA barcoding technology was established. [Methods] psbA-trnH, trnl, and rbcl molecular markers were used to identify 11 plant-derived allergen species, including hazelnut, Brazil nut, macadamia nut, walnut, pecan, almond, sweet almond, cashew, pistachio, peanut, and soybean. The psbA-trnH, trnl, and rbcl gene sequences of each species were downloaded from GenBank, and sequence alignment, genetic distance calculation, and phylogenetic tree construction were performed using MEGA 11 software. [Results] Among the three gene sequences, the psbA-trnH sequence exhibits the most significant genetic distance variation, with an average interspecies genetic …

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Detection For Hydrogen Peroxide In Milk By The Nanozyme Based On Ag/G-C 3n4, Zhu Yanfeng, Wang Songnan

Food and Machinery

[Objective] To develop a colorimetric analysis method for the rapid detection of H2O2 in milk. [Methods] A novel composite nanozyme material, Ag/g-C3N4, is synthesized by loading nano-Ag on the surface of g-C3N4 nanosheets via a reduction method. The structure and morphology of the material are characterized by X-ray diffraction and transmission electron microscopy. The catalytic conditions for the TMB-H2O2 colorimetric reaction are optimized, and catalytic mechanisms and steady-state kinetics are analyzed. [Results] The Ag/g-C3N4 material exhibits good peroxidase-like activity, and the enzyme-catalyzed reaction follows the Michaelis-Menten kinetic model. The optimal detection range for H2O2 in the colorimetric system is 10~50 …

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Determination Of Sulfur-Containing Amino Acids In Goat Milk Powder By Amino Acid Analyzer And Uncertainty Evaluation, Li Lu, Liu Dan, Qiang Xin, Wang Lin, Zhang Huafeng

Food and Machinery

[Objective] To evaluate the uncertainty during the determination of sulfur-containing amino acids in goat milk powder by an amino acid analyzer. [Methods] The mathematical model and fishbone diagram of the uncertainty source are established to analyze and quantify the introduced uncertainty components. Then, the combined uncertainty and extended uncertainty are calculated. [Results] When the mass fractions of cystine, cysteine, and methionine are 0.305, and 0.338 g/100 g, the extended uncertainty is 0.022, and 0.023 g/100 g, respectively (k=2). [Conclusion] The uncertainty of this method mainly comes from the weighing of standard material and samples, as well as the preparation of …

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Challenges And Breakthroughs In The Procedure Of Administrative And Criminal Connection In Food Safety Field, Xie Fen

Food and Machinery

Current procedural connection challenges in the administrative and criminal connection in the food safety field are a lack of relevant legal norms, low-level standards, insufficient coordination among all parties involved, unclear transfer criteria for cases, and inadequate evidence conversion and connection. To address these challenges, measures can be taken from several aspects:expanding the procedural rules for administrative and criminal connection in the food safety field, clarifying the transfer system, establishing a multi-party cooperation mechanism between administrative and judicial authorities, and standardizing the recognition and application of evidence in the administrative and criminal connection. These efforts aim to comprehensively ensure effective …

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Research On Penalty Gradient Optimization For Food Safety Crimes, Li Mi

Food and Machinery

This study addresses the widespread issues of "substituting fines for criminal penalties" and "imbalance in sentencing" in the punishment of food safety crimes. It delves into the root cause, which lies in the critical gap between the Criminal Law of the People's Republic of China and the Food Safety Law of the People's Republic of China. This study first highlights the specific manifestations of the poor connection between the two laws. Firstly, the misalignment of the crime classification system results in some serious food safety violations not being accurately categorized under the appropriate criminal charges. Secondly, the conflict in legal …

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Instant Noodle Anomaly Detection Based On Few-Shot Learning And Feature Alignment, Ma Kailong, Yang Chaoyu

Food and Machinery

[Objective] To achieve efficient detection of fine foreign objects in instant noodle, this paper proposes an instant noodle anomaly detection method based on few-shot learning and feature alignment. [Methods] The method uses a pre-trained residual network as a feature extraction network for efficiently extracting the features of the instant noodle image. The image is geometrically transformed by introducing a spatial transformation network for better alignment and extraction of features. Feature alignment is used to align the key features in the image so that the accuracy and generalization ability of the model can be ensured in detecting instant noodle anomalies. [Results] …

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Numerical Simulation And Optimization Of Gas-Liquid Two-Phase Flow In A Large-Scale Bubble Column Bioreactor, Wang Long, Sun Yafang, Qin Xianwu, Zhang Yan, Li Chao

Food and Machinery

[Objective] To conduct flow field simulation analysis on an 80-ton bubble column bioreactor for equipment improvement and fermentation efficiency enhancement. [Methods] Computational fluid dynamics is resorted to numerical simulation of gas-liquid two-phase flow in a bubble column bioreactor. Euler-Euler method and k-ε model are used to simulate the turbulence of gas-liquid two-phase flow. The population balance model (PBM ) is coupled to predict bubble size. The flow pattern, liquid velocity, energy dissipation rate, gas holdup, and bubble size distribution inside the reactor are simulated. Based on the permeation model, the calculation is performed on the volumetric oxygen transfer coefficient (kLa) …

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Calibration Of Discrete Element Simulation Parameters For Different Kinds Of Rice Grains, Zhu Linfeng, Liu Xiaopeng, Zhang Yonglin, Song Shaoyun, Yin Qiang, Cao Meili

Food and Machinery

[Objective] To provide a theoretical reference for the optimal design of the polisher structure by comparing the differences in the contact parameters of different kinds of rice. [Methods] Using bench test and simulation test, and combining with MATLAB software image processing technology, the optimal parameter combinations are obtained through the steepest climbing test and quadratic orthogonal test, and the contact parameters of the four kinds of rice grains, namely Japonica Rice, Japonica Glutinous Rice, Indica Rice, and Indica Glutinous Rice, are measured and calibrated. [Rseults ] The coefficient of static friction between Japonica Rice, Japonica Glutinous Rice, Indica Rice, and …

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Prediction Model Of Storage Quality Change And Shelf Life Of Dried Pork Slice, Chen Xiaohe, Qian Ping, Huang Ning, Yang Ran, Qu Lingbo, Zhao Changcheng, Li Chunxia

Food and Machinery

[Objective] To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life. [Methods] Hardness, color parameters (L* value, a* value, b* value ), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q10 model, a shelf life prediction model was established. [Results] Under storage at 25, 35, 45, and 55 ℃, the a* value of dried pork slices decreased …

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Effect Of Sodium Lactate On Physicochemical Properties Of Bread, Chu Huiling, Yang Xu, Chen Shanghai, Shi Miaomiao, Jiang Dongliang, Wei Tao

Food and Machinery

[Objective] This study aims to study the effect of sodium lactate on quality characteristics of bread. [Methods] A certain proportion of sodium lactate (1.00%, 1.25%, and 1.50%) is added to bread during production. The effects of sodium lactate on texture, low-field nuclear magnetic resonance (NMR), water activity, specific volume, and shelf life of bread are investigated, and the sensory evaluation of flavor is carried out. [Results] The bread texture indices hardness, chewiness, and stickiness increase first and then decrease with the increase of sodium lactate. When the sodium lactate content is 1.25%, the hardness of bread is the lowest, and …

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Changes In Quality Of Liaoning Zhuanghe Dagu Chicken Jerky At Different Storage Temperatures And Establishment Of Shelf Life Prediction Model, Jin Na, Yan Ruichi, Su Yuhong, Wang Xizhu, Shang Hongli

Food and Machinery

[Objective] To investigate the changes in the quality of Dagu chicken jerky during storage at different temperatures and establish a shelf-life prediction model based on thiobarbituric acid reactive substance (TBARS ) value and colony count. [Methods] The Dagu chicken jerky was stored at 4, 25, and 37 ℃, and the changes in pH value, total volatile basic nitrogen (TVB-N), TBARS value, acid value (AV), color, texture, sensory characteristics, and colony count were measured. The Arrhenius equation was used to establish a shelf-life kinetic model of Dagu chicken jerky, with colony count, TBARS value, and TVB-N value as quality indicators. [Results] …

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Preparation And Physicochemical Properties Of Protein Isolate From Spirulina Platensis, Shang Wenhui, Xue Changfeng, Chin Yaoxian, Hang Yuyu, Chen Yiran, Wang Gang

Food and Machinery

[Objective] To investigate the conditions for preparing Spirulina platensis protein isolate (spPI ) using repeated freeze-thaw cycles, and to compare the physicochemical properties of spPI and commercially processed phycocyanin (cpPC ). [Methods] The effects of soaking time, solid-to-liquid ratio, freezing duration, and number of freeze-thaw cycles on the protein extraction yield were studied. The physicochemical properties of spPI and cpPC were also determined. [Results] Under the conditions of 16 hours soaking, a solid-to-liquid ratio of 1∶20 (g/mL ), 9 hours freezing time, and 10 freeze-thaw cycles, the protein extraction yield reached its optimum at (29. 74±0.16)%. spPI and cpPC exhibited …

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Protective Effect Of A Compound Staple Food Against Oxidative Damage In Hepg 2 Cells, Nie Beibei, Luo Wu, Guo Shengxiang, Lin Shu, Liu Dongbo

Food and Machinery

[Objective] To explore the protective effect and mechanism of a compound staple food (CSF ) against H2O2-induced oxidative damage in human hepatocellular carcinoma cells (HepG 2). [Methods] The in vitro antioxidant capacity of CSF was evaluated using DPPH and ABTS radical scavenging assays. An oxidative stress model was established by inducing HepG 2 cells with H2O2, and the effect of CSF on cell viability was measured by the CCK-8 assay. The impact of CSF on cellular oxidative stress was assessed by measuring reactive oxygen species (ROS ), mitochondrial membrane potential (JC-1), malondialdehyde (MDA ), and superoxide dismutase (SOD ) levels. …

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Optimization Of Lonicera Japonica Polysaccharide Extraction Process And Antioxidant Activity Of Polysaccharide Extracts From Different Organs, Zhang Xiaoxia, Li Jin, Lou Lifang

Food and Machinery

[Objective] To develop the medicinal and food resources of Lonicera japonica, improve the yield of polysaccharides, determine the antioxidant activity of different organs, and reduce the waste of natural Chinese medicine resources. [Methods] Different organs of L. japonica are utilized as raw materials, with polysaccharide yield as the primary investigation index. The response surface method is used to determine the optimal extraction process. The in vitro antioxidant activity of different organs is assessed and analyzed by metrological methods. [Results] The optimal extraction conditions are as follows:solid-liquid ratio of 1∶25 （g/mL ）, ultrasonic temperature of 80 ℃, ultrasonic time of 60 …

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Selection And Fermentation Quality Evaluation Of Raw Peppers For Semi-Finished Chili Sauce In Red Sour Soup, Chen Yanlin, Wang Xiujun, Xu Jiuhong, Hu Rongnian, Zhang Lu

Food and Machinery

[Objective] To screen the raw pepper varieties suitable for semi-finished chili sauce in red sour soup. [Methods] Ten different varieties of high-quality peppers from Guizhou Province are taken as research objects. The aspects below are studied among different varieties of mature fresh peppers during fermentation:the changes of color, total acid, nitrite, amino acid nitrogen, soluble solids, and other quality indicators, as well as the content of capsaicin and organic acids at the end of fermentation. Then, sensory evaluation is conducted on the semi-finished chili sauces. [Results] The results show that Guizhou Erjingtiao pepper, sheep-horn pepper, Honghang pepper, and screw pepper …

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Optimization Of Extraction Method For Polygonatum Kingianum Polysaccharides Based On Comprehensive Functional Characteristics, Tang Yayuan, Wei Zhen, Yue Jian, Su Juan, Sun Jian, He Xuemei

Food and Machinery

[Objective] This study investigates the effects of various extraction methods on the chemical composition and functional characteristics of polysaccharides derived from Polygonatum kingianum, specifically the white flower and purple-red flower varieties. [Methods] P. kingianum polysaccharides (PKPs ) are extracted with traditional hot water, alkaline, acidic, enzymatic, ultrasonic, and hot water-alkaline extraction methods, and a comparative evaluation is made on their extraction yield, chemical composition (including total sugar, sulfate, and uronic acid content ), and biological properties (including DPPH radical scavenging activity, α-glucosidase inhibitory activity, and tyrosinase inhibitory activity ). [Results] The extraction yield of PKPs and their chemical composition are …

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Optimization Of Ultrasonic-Assisted Preparation Process And Stability Analysis Of Xanthan Gum And Gleditsia Sinensis Seed Polysaccharide Pickering Emulsion, Pu Longlin, Wu Wenwen, Yi Xiande, Yao Qiuping, Dong Baiyu, Zhu Dequan

Food and Machinery

[Objective] To explore the optimal preparation conditions and stability of an ultrasonic-assisted xanthan gum-Gleditsia sinensis seed polysaccharide Pickering emulsion. [Methods] Using G. sinensis seed polysaccharide and xanthan gum as composite colloidal particles and corn oil as the oil phase, single-factor experiments were conducted on the mass ratio of xanthan gum to G. sinensis seed polysaccharide, oil phase ratio, and ultrasonic power. Based on these results, response surface methodology was employed to optimize the preparation process with the emulsifying activity index (EAI) and emulsifying stability index (ESI) as evaluation indicators. The thermal stability and salt stability of the Pickering emulsion were …

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Effect Of Enzymatic Hydrolysis Process On Flavor Compounds Of Lentinula Edodes, Cui Guomei, Li Shunfeng, Gao Shuaiping, Liu Lina, Hu Yating, Xu Fangfang, Wang Anjian

Food and Machinery

[Objective] To study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes. [Methods] The optimized enzymatic hydrolysis process is adopted, with free amino acid, 5'-nucleotide, equivalent umami concentration (EUC ), volatile flavor compounds, and sensory evaluation as indicators, to explore the effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes from multiple perspectives. [Results] After enzymatic hydrolysis, the free amino acid content in Lentinula edodes is 19. 85 mg/g, 1. 45 times higher than that before enzymatic hydrolysis, with glutamic acid and aspartic acid increasing by 83. 80% and 27. 13%, respectively. The …

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Research Progress Of Molecular Imprinting Technique Based On Hollow Structural Materials In Food Safety Detection, Qiao Xueyong, Zhao Xiaolei, Sun Guoran, He Jinxing, Ou Yongling

Food and Machinery

Food safety is the core issue in the field of global public health, which is directly related to human health, social stability, and economic development. The development of reliable, sensitive, and efficient detection technology has far-reaching significance for monitoring harmful substances in food and protecting consumer health. In recent years, combining the excellent adsorption performance of hollow materials and the high selectivity of molecular imprinting technique to targets, hollow molecularly imprinted materials have attracted widespread attention of researchers, which can be used as new adsorption materials for sample pretreatment and construction of detection methods. This article reviews the preparation methods …

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Research Progress Of Biomass-Based Food Packaging Materials, Chen Yanrong, Zhang Bo, Han Yanrong, Wang Chenyu, Yang Rui, Kuang Yishan

Food and Machinery

The non-degradable nature of traditional petroleum-based packaging materials has led to environmental pollution and food safety concerns, with microplastic pollution emerging as a global challenge. Biomass-based food packaging materials, owing to their renewability, biodegradability, and design flexibility, represent a significant technological pathway to address these issues. Existing food packaging materials still exhibit shortcomings in environmental friendliness, food safety, and functional diversity. This article reviews the development strategies and application domains of biomass-based food packaging materials, highlighting their inherent effectiveness and limitations. It further explores research advances in novel food packaging materials characterized by multifunctionality and intelligent properties.

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Migration Of Organophosphate Flame Retardants From Biodegradable Food Contact Materials Into Food Simulants By Hplc-Ms/Ms, Zhu Lina, Cao Hui, Wang Jin, Tang Shali, Zhang Hui, Xiao Gongnian

Food and Machinery

[Objective] To explore the determination methods and migration patterns of 22 organophosphate flame retardants (OPFRs ) in degradable food contact materials. [Methods] Samples were soaked in four kinds of food simulants. Ten percent ethanol and 3% acetic acid simulants were extracted with acetonitrile and salted out with NaCl. Olive oil was extracted with methanol/acetonitrile (v/v, 2/3), and 50% ethanol simulants were filtered and directly measured. OPFR extracts were separated by a C18 column and determined by positive electrospray ionization (ESI+) in multiple reaction monitoring mode, with quantification by matrix external standard method. The migration pattern of triphenyl phosphate (TPhP ) …

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Process Optimization Of Meishan Intangible Cultural Heritage Food Packaging Design From The Aigc Perspective, Liang Kejia, Tong Ling

Food and Machinery

This study explores the cultural connotations, existing issues, and innovative design paths of Meishan intangible cultural heritage (ICH) food packaging. The research finds that current Meishan ICH food packaging faces prominent problems, such as a single mode of expression in conveying local characteristics through cultural elements like the Nuo mask, low process efficiency, and insufficient market validation, resulting in weakened market appeal. To address these issues, the study introduces artificial intelligence generated content (AIGC) technology based on systemic thinking. It constructs a design process model consisting of seven stages: the digital extraction of cultural elements, the construction of localized user …

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Research On Interactive Design Of Leisure Food Packaging In Digital Age, Lan Xuehui

Food and Machinery

With the rapid development of digital technology and the diversification of consumer demands, the design of leisure food packaging is transforming from being previously functional to intelligent, interactive, emotional, and sustainable. This article first analyzed the background and significance of interactive design for leisure food packaging in the digital age and then systematically reviewed the relevant research results from the perspectives of technology drive and user experience. The research finds that intelligent packaging technology and multi-sensory experience design are the main research directions at present. In the future, the interactive design of leisure food packaging will pay more attention to …

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Is There An Extension Discount For Agricultural Economics Faculty?, Siun Lee, Jeffrey Hyde, Yangxuan Liu, Rodolfo M. Nayga Jr, Wendong Zhang

Journal of Extension

Salary is an important aspect of one’s decision to pursue a particular career. This work compares the salaries of Agricultural Economics faculty members with and without Extension responsibilities across 19 departments in the US. We find that mean salaries for those with Extension appointments are significantly less than those without Extension appointments, ranging from a difference of $5,065 for assistant professors to $14,532 for full professors. We encourage administrators to acknowledge this “Extension Discount” and, if desired, make intentional decisions to reduce it. Doing so would serve to address recruiting challenges for Agricultural Economics Extension positions.

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What Covid-19 Taught Extension: Experiences Of Extension County Engagement Specialists Promoting Vaccinations In Meat Processing Plants In Rural Missouri., Wilson Majee, Ifeolu David, Lynelle Phillips, Rachel Buenemann, Kassandra Maturino

Journal of Extension

Extension played a significant role, in collaboration with other key community organizations, by disseminating information that debunked COVID-19 myths, and promoting vaccinations at the community level. In this article we present insights from the experiences of Extension faculty at the University of Missouri who were engaged in promoting COVID-19 vaccinations for meat processing plant workers. Findings from this quality improvement project highlight opportunities for leveraging Extension field faculty, and challenges to consider in future public health promotion efforts.

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A Rubric For Self-Assessment Of Extension Impact Statements, Gordon B. Jones, Mary L. Halbleib, Leanne S. Giordono

Journal of Extension

Writing effective impact statements is key to documenting outcomes of extension programs, but the process can be a challenge for faculty and administrators. We created a rubric which faculty can use to guide their drafting of statements or for self-assessment of statements. We shared and demonstrated the rubric with Oregon State University Extension Service colleagues and found that it stimulated their thinking on the topic. We encourage Extension units to build on or revise this template to meet their own evaluation and assessment needs.

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Full-Text Articles in Entire DC Network

Editorial: Healthcare Technologies And Space: Therapeutic Built Environment As A Health Technology And Technologies For Improved Healthcare Settings, Evangelia Chrysikou, Fernando Loizides, Marianna Obrist, James Barlow, Paul Barach

College of Population Health Faculty Papers

Ucf Libraries Annual Report 2024-2025, John C. Hitt Library

Libraries' Documents

Probiotic Properties Of Pediococcus Acidilactici N8 And Screening Of High-Viability Protectants, Zhao Ying, Zou Yuan, Ye Zhiwei, Guo Liqiong, Lin Junfang

Food and Machinery

Effects Of Cooking Methods On The Volatile Flavor Of Huchen Potato, Chen Xinyuan, Chen Yi, Wang Xi, Kang Mengli, Ling Jiangang

Food and Machinery

Component Identification Of Plant-Derived Allergens In Food Based On Dna Barcoding, Yi Zi, Yang Lixia, Zhong Feifei, Li Ben, Qin Jijun, Li Sha

Food and Machinery

Detection For Hydrogen Peroxide In Milk By The Nanozyme Based On Ag/G-C 3n4, Zhu Yanfeng, Wang Songnan

Food and Machinery

Determination Of Sulfur-Containing Amino Acids In Goat Milk Powder By Amino Acid Analyzer And Uncertainty Evaluation, Li Lu, Liu Dan, Qiang Xin, Wang Lin, Zhang Huafeng

Food and Machinery

Challenges And Breakthroughs In The Procedure Of Administrative And Criminal Connection In Food Safety Field, Xie Fen

Food and Machinery

Research On Penalty Gradient Optimization For Food Safety Crimes, Li Mi

Food and Machinery

Instant Noodle Anomaly Detection Based On Few-Shot Learning And Feature Alignment, Ma Kailong, Yang Chaoyu

Food and Machinery

Numerical Simulation And Optimization Of Gas-Liquid Two-Phase Flow In A Large-Scale Bubble Column Bioreactor, Wang Long, Sun Yafang, Qin Xianwu, Zhang Yan, Li Chao

Food and Machinery

Calibration Of Discrete Element Simulation Parameters For Different Kinds Of Rice Grains, Zhu Linfeng, Liu Xiaopeng, Zhang Yonglin, Song Shaoyun, Yin Qiang, Cao Meili

Food and Machinery

Prediction Model Of Storage Quality Change And Shelf Life Of Dried Pork Slice, Chen Xiaohe, Qian Ping, Huang Ning, Yang Ran, Qu Lingbo, Zhao Changcheng, Li Chunxia

Food and Machinery

Effect Of Sodium Lactate On Physicochemical Properties Of Bread, Chu Huiling, Yang Xu, Chen Shanghai, Shi Miaomiao, Jiang Dongliang, Wei Tao

Food and Machinery

Changes In Quality Of Liaoning Zhuanghe Dagu Chicken Jerky At Different Storage Temperatures And Establishment Of Shelf Life Prediction Model, Jin Na, Yan Ruichi, Su Yuhong, Wang Xizhu, Shang Hongli

Food and Machinery

Preparation And Physicochemical Properties Of Protein Isolate From Spirulina Platensis, Shang Wenhui, Xue Changfeng, Chin Yaoxian, Hang Yuyu, Chen Yiran, Wang Gang

Food and Machinery

Protective Effect Of A Compound Staple Food Against Oxidative Damage In Hepg 2 Cells, Nie Beibei, Luo Wu, Guo Shengxiang, Lin Shu, Liu Dongbo

Food and Machinery

Optimization Of Lonicera Japonica Polysaccharide Extraction Process And Antioxidant Activity Of Polysaccharide Extracts From Different Organs, Zhang Xiaoxia, Li Jin, Lou Lifang

Food and Machinery

Selection And Fermentation Quality Evaluation Of Raw Peppers For Semi-Finished Chili Sauce In Red Sour Soup, Chen Yanlin, Wang Xiujun, Xu Jiuhong, Hu Rongnian, Zhang Lu

Food and Machinery

Optimization Of Extraction Method For Polygonatum Kingianum Polysaccharides Based On Comprehensive Functional Characteristics, Tang Yayuan, Wei Zhen, Yue Jian, Su Juan, Sun Jian, He Xuemei

Food and Machinery

Optimization Of Ultrasonic-Assisted Preparation Process And Stability Analysis Of Xanthan Gum And Gleditsia Sinensis Seed Polysaccharide Pickering Emulsion, Pu Longlin, Wu Wenwen, Yi Xiande, Yao Qiuping, Dong Baiyu, Zhu Dequan

Food and Machinery

Effect Of Enzymatic Hydrolysis Process On Flavor Compounds Of Lentinula Edodes, Cui Guomei, Li Shunfeng, Gao Shuaiping, Liu Lina, Hu Yating, Xu Fangfang, Wang Anjian

Food and Machinery

Research Progress Of Molecular Imprinting Technique Based On Hollow Structural Materials In Food Safety Detection, Qiao Xueyong, Zhao Xiaolei, Sun Guoran, He Jinxing, Ou Yongling

Food and Machinery

Research Progress Of Biomass-Based Food Packaging Materials, Chen Yanrong, Zhang Bo, Han Yanrong, Wang Chenyu, Yang Rui, Kuang Yishan

Food and Machinery

Migration Of Organophosphate Flame Retardants From Biodegradable Food Contact Materials Into Food Simulants By Hplc-Ms/Ms, Zhu Lina, Cao Hui, Wang Jin, Tang Shali, Zhang Hui, Xiao Gongnian

Food and Machinery

Process Optimization Of Meishan Intangible Cultural Heritage Food Packaging Design From The Aigc Perspective, Liang Kejia, Tong Ling

Food and Machinery

Research On Interactive Design Of Leisure Food Packaging In Digital Age, Lan Xuehui

Food and Machinery

Is There An Extension Discount For Agricultural Economics Faculty?, Siun Lee, Jeffrey Hyde, Yangxuan Liu, Rodolfo M. Nayga Jr, Wendong Zhang

Journal of Extension

What Covid-19 Taught Extension: Experiences Of Extension County Engagement Specialists Promoting Vaccinations In Meat Processing Plants In Rural Missouri., Wilson Majee, Ifeolu David, Lynelle Phillips, Rachel Buenemann, Kassandra Maturino

Journal of Extension

A Rubric For Self-Assessment Of Extension Impact Statements, Gordon B. Jones, Mary L. Halbleib, Leanne S. Giordono

Journal of Extension