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| 1 | Pathogenic mechanisms and control strategies of Botrytis cinerea causing post-harvest decay in fruits and vegetables显示文摘Botrytis cinerea is a significant necrotrophic plant pathogen causing devastating diseases on more than 500 plant species,especially on fresh fruits and vegetables,resulting in the economic losses ranging from$10 billion to$100 billion worldwide.This fungal pathogen invades nearly all parts of plants including stems,leaves,flowers,fruits,and seeds at both pre-harvest and post-harvest stages.Due to its wide host range and the huge economic losses that it causes,extensive investigations have been carried out to effectively control this plant pathogen.It is beneficial for exploring the pathogenic mechanisms of B.cinerea to provide fundamental basis for control strategies.In recent years,tremendous progress has been made in understanding these pathogenic genes and regulatory pathways,as well as the control strategies of B.cinerea.Here,the current knowledge will be summarized in this review. | Li Hua Chen Yong Zhang Zhanquan Li Boqiang Qin Guozheng Tian Shiping | 2018 | Food Quality and Safety2018，2，3： | 8 |
| 2 | Defining and Measuring Employability显示文摘 | Lee Harvey | 2001 | Quality in Higher Education2001，，2： | 7 |
| 3 | Un raveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with metabolomics approach显示文摘Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable ones.The aim of this study was to observe the in itiation of mean in gful cha nges in volatile fracti on and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.Materials and Methods:Samples of Chinese Qingke Baijiu were aged for 0,1,2,3,4,5,6,7,8,9,10,and 11 mon ths before an alysis.The samples were isolated by liquid-liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.Results:The untargeted metabolomics analysis(hierarchical clustering analysis,HCA)shows that the chemical composition of Qingke Baijiu presents a statistically sigrdficant deviation from the reference scenario after 5 mon ths.Subsequently,supervised statistics analysis(orthogo nal partial least squares discrimination analysis)was performed to locate the markers,which changed sigrdficantly during ageing.Fifteen markers were located,and seven of them were acetals.Notably,1,1-diethoxy-propane,1,1-diethoxy-butane,and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu.The identified markers were applied for the untargeted metabolomics(HCA),and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages,0-5 months and 6-11 months.Conclusion:The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu. | 王新磊 宋学博 朱琳 耿晓杰 郑福平 赵强忠 孙啸涛 赵东瑞 冯声宝 赵谋明 孙宝国 | 2021 | Food Quality and Safety2021，5，3： | 5 |
| 4 | Pulsed light processing of foods for microbial safety显示文摘The demand for processed foods and the awareness about food quality and safety are increasing rapidly.The consumers’demand for minimally processed foods and growing competition in the market have made the processors to adopt newer non-thermal technologies that preserve nutrients and sensory properties of the products.Conventionally,heat processing of foods is carried out to convert raw material into value-added product,reduce or eliminate microbial load to improve safety,and extend shelf life.Some of the limitations of thermal processing techniques can be overcome by employing non-thermal processes.High hydrostatic pressure,pulsed electric field,ultrasound,cold plasma,dense phase carbon dioxide,ozone,and pulsed light(PL)processing are gaining popularity in food processing.PL technology is a non-thermal technology,where sterilization and decontamination are achieved by impinging high-intensity light pulses of short durations on surfaces of foods and high-transmission liquids.Although a few reports on the PL technology are available,in-depth studies on this are needed to adopt at a commercial level.The present review provides an overview of light-based processing of foods and covers important aspects such as different PL systems used for processing of foods,mode of action of PL on microbes,the effect of PL on liquid foods,surface decontamination of foods and parameters that affect PL efficacy,combination processing with PL.With the growing demand in non-thermal processing for the technological advancement in the area of generation of light,light-based processing will be a promising technology for microbial load reduction. | M.L.Bhavya H.Umesh Hebbar | 2017 | Food Quality and Safety2017，1，3： | 4 |
| 5 | Influence of Biochars on Nitrous Oxide Emission and Nitrogen Leaching from Two Contrasting Soils显示文摘 | Singh Bhupinder Pal Hatton Blake J Singh Balwant Cowie Annette L Kathuria Amrit | 2010 | Journal of Environmental Quality2010，，4： | 4 |
| 6 | Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds,flavor quality,and antioxidant properties of Camellia sinensis L.(cv.Longjing 43)flowers显示文摘Drying tea flowers into a high-quality product is important to its commodity value.In the present work,a combination of microwave-assisted drying and air drying(MAD-AD)was applied in the processing of fresh tea flowers and its effects on flavor quality,active nutraceutical compounds,and antioxidant capacities were studied.The results showed that compared to air drying and freeze drying tea flowers,the MAD-AD tea flowers had higher amounts of active compounds such as catechins,flavonol glycosides,and triterpenoid saponins,and possessed high antioxidant activities.Moreover,this drying method improved the tea flowers'color and preserved a more floral fragrance.This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time,more reserved active compounds and high quality of products. | 施林佐 Eunhye Kim 杨蕾玉 黄艳梅 任苧 李博 何普明 屠幼英 吴媛媛 | 2021 | Food Quality and Safety2021，5，2： | 4 |
| 7 | E-service quality: a model of virtual service quality dimensions显示文摘 | Jessica Santos | 2003 | Managing Service Quality2003，，3： | 3 |
| 8 | A new approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman spectroscopy coupled with gold nanosubstrates显示文摘 | Lili He Yang Liu Mengshi Lin Joseph Awika David R. Ledoux Hao Li Azlin Mustapha | 2008 | Sensing and Instrumentation for Food Quality and Safety2008，，1： | 3 |
| 9 | Barley:a potential cereal for producing healthy and functional foods显示文摘Barley is the fourth largest cereal crop in the world.It is mainly used for feeding,beer production and food.Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits.In comparison with other cereal crops,including wheat,rice and maize,barley grains are rich in dietary fiber(such asβ-glucan)and tocols,which are beneficial to human health.It is well proved that diets rich in those chemicals can provide protection against hypertension,cardiovascular disease,and diabetes.Barley has been widely recognized to have great potential as a healthy or functional food.In this review,we present information about studies on the phys-ical structure of the barley grain and the distribution of its main chemical components,nutrient and functional composition of barley grain and their health benefits,and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain.With the development of processing technologies,functional components in barley grains,especiallyβ-glucan,can be efficiently extracted and concentrated.Moreover,nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches.The review high-lights the great potential of barley used as healthy and functional foods,and may be instructive for better utilization of barley in food processing. | La Geng Mengdi Li Guoping Zhan Lingzhen Ye | 2022 | Food Quality and Safety2022，6，2： | 3 |
| 10 | Fate and Transport of Antibiotic Residues and Antibiotic Resistance Genes following Land Application of Manure Waste显示文摘 | Chee-Sanford Joanne C Mackie Roderick I Koike Satoshi Krapac Ivan G Lin Yu-Feng Yannarell Anthony C Maxwell Scott Aminov Rustam I | 2009 | Journal of Environmental Quality2009，，3： | 3 |
| 11 | Bioactive peptides: A review显示文摘Bioactive peptides(BP)are organic substances formed by amino acids joined by covalent bonds known as amide or peptide bonds.Although some BP exist free in its natural source,the vast majority of known BP are encrypted in the structure of the parent proteins and are released mainly by enzymatic processes.Some BP have been prepared by chemical synthesis.BP play a significant role in human health by affecting the digestive,endocrine,cardiovascular,immune,and nervous systems.BP are considered the new generation of biologically active regulators;they can prevent oxidation and microbial degradation in foods and also improve the treatment of various diseases and disorders,thus increasing the quality of life.The growing interest in BP has incentivized the scientific community and the food industry to exploring the development of new food additives and functional products based on these peptides.The present review highlights the recent findings on the identification,bioassays,and use of BP,as well as their potential use as food additives and in the development of functional products. | Adrián Sánchez Alfredo Vázquez | 2017 | Food Quality and Safety2017，1，1： | 3 |
| 12 | Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification显示文摘OBJECTIVES:Soybean dreg is a by-product of soy milk processing,which contains high levels of soluble dietary fibre(SDF).In this study,we aimed to provide comprehensive processes of pre-treated extrusion for the improving structure and properties of soybean dreg soluble dietary fibre(SDSDF),which would be a valuable approach to enhance physiological activity.METHODS:Here,we characteristic the functional role of SDSDF employing to extrusion pretreatment.Soybean dregs were pre-treated using the twin screw extrusion method followed by enzymatic modification using neutral protease,α-amylase,glucoamylase,and cellulose to produce SDSDF.The physical properties and antioxidant activity of SDSDF were investigated.RESULTS:The morphology and crystal structure of SDSDF were observed that,through extrusion processing and enzymatic modification,the SDSDF yield increased by 106.28%.Moreover,the surface structure showed block-shaped or reticular formations in the extruded SDSDF,and the size of block-shaped cells was about 10μm.Infrared spectroscopic analysis showed that a characteristic absorption peak of polysaccharide appeared at 1631 cm−1 during extrusion processing.However,after extrusion processing,decreased absorption peaks were observed for the extruded SDSDF.Furthermore,XRD analysis showed that the 2θdiffraction peak changed at 24.16°for the extruded SDSDF.CONCLUSIONS:The overall findings suggest that the water holding capacity(WHC),oil holding capacity(OHC),expansibility,and the water solubility were significantly decreased in extruded SDSDF.In addition,the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH),-OH,O_(2)^(-),and the total reducing power were significantly improved,indicating that beneficial changes had taken place in the crystal structure of cellulose or hemicellulose to improve the physiological activity in extruded SDSDF. | Min Qu Yujia Liu Guang Zhang Sophia Jun Xue Hongchen Fan Yan Wang Shiyou Yu | 2017 | Food Quality and Safety2017，1，2： | 3 |
| 13 | Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) tea显示文摘Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice. | Bei Liu Qingqing Xu Yujing Sun | 2020 | Food Quality and Safety2020，4，4： | 3 |
| 14 | The membrane lipid metabolism in horticultural products suffering chilling injury显示文摘Horticultural commodities suffer chilling injury following exposure to extremely low temperatures,which results in visible symptoms and considerable quality loss.Therefore,it is of significance to understand the mechanism of this physiological disorder and to develop effective strategies to control it.Chilling stress causes alteration in structure and function of the plasma membrane,which is assumed to be the primary event in response to cold stress.During this process,the membrane lipid metabolism plays a pivotal role in membrane fluidity and stability.In this review,we summarized the possible roles of membrane lipid metabolism in the development of chilling injury,having the potential for developing effective strategies to alleviate chilling injury in horticultural products under refrigerated storage in practice. | Shu-min Liang Jian-fei Kuang Shu-juan Ji Qin-fang Chen Wei Deng Ting Min Wei Shan Jian-ye Chen Wang-jin Lu | 2020 | Food Quality and Safety2020，4，1： | 3 |
| 15 | Multi-element analysis of Baijiu(Chinese liquors)by ICP-MS and their classification according to geographical origin显示文摘Objectives:Investigating the element profiles of Be,Al,V,Cr,Mn,Fe,Co,Ni,Cu,Zn,As,Se,Rb,Sr,Ag,Cd,Cs,La,Pr,Nd,Sm,Eu,Gd,Pb,Th,and U of Baijiu(Chinese liquors),and setting up their classification according to geographical origin.Materials and Methods:Twenty-eight Chinese liquors from Shandong,Guizhou,and Sichuan provinces were analyzed by inductively coupled plasma mass spectrometry with the aid of matrix matching,online internal calibration,and direct injection to determine the concentrations of the aforementioned 26 elements.Multivariate statistical analysis,based on the contents of elements in the liquors,was applied to differentiate the liquors from different origins.Results:Both the cluster analysis based on 11 elements and the discriminant analysis based on 5 elements can separate the liquors of Shandong Province from others.A leave-one-out cross test of the discriminant analysis data resulted in 100 per cent accuracy regarding the recognition ability and prediction ability for the liquors from Shandong Province,and an overall 75.0 per cent accuracy of its prediction for all the 28 total liquors.Limitations:The liquors of Guizhou and Sichuan provinces can not be differentiated successfully.Conclusions:The liquors produced in Shandong Province can be differentiated in a great extent from Guizhou and Sichuan provinces based on the multivariate statistical analysis of the concentration of elements in liquors,while those of Guizhou and Sichuan provinces can not be differentiated successfully due to their geographical adjacency. | Xuebo Song Min Hou Zhi Li Lin Zhu Fuping Zheng Mingquan Huang Xiaotao Sun Hehe Li Feng Chen Baoguo Sun | 2018 | Food Quality and Safety2018，2，1： | 3 |
| 16 | Using Cpk as a design tool for new system development 显示文摘 | Shina S G Saigal A | 2000 | Quality Engineering2000，12，4： | 2 |
| 17 | Advance in yellowing mechanism and the regulation technology of post-harvested broccoli显示文摘Yellowing is one of the main problems of quality deterioration in the storage,transportation,and sales of post-harvested broccoli,which seriously affects the commodity value of broccoli.Therefore,it is of significance to understand the mechanism of the process and develop effective regulation technology.In this review,we expounded the changes in the appearance of the flower ball,bud morphology,and calyx cell structure,as well as endogenous pigment metabolism,accompanying the yellowing process of broccoli.In addition,recent research on the molecular mechanism of yellowing was summarized from the aspects of transcriptome analysis and transcription regulation.Finally,the progress on the control technology of broccoli yellowing was reviewed. | Feng Luo Huixin Fang Baodong Wei Shunchang Cheng Qian Zhou Xin Zhou Xuan Zhang Yingbo Zhao Shujuan Ji | 2020 | Food Quality and Safety2020，4，3： | 2 |
| 18 | Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage显示文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom. | Peiyu Zhang Haoyue Sun Ting Fang Yaoyao Zhao Yuquan Duan Qiong Lin | 2020 | Food Quality and Safety2020，4，3： | 2 |
| 19 | Feasibility of National Benchmarking of Patient Satifaction with Australian Hospitals 显示文摘 | Mary Draper Sopphie Hill | 1996 | International Journal for Quality in health care1996，8，5： | 2 |
| 20 | Influences of 1-methylcyclopropene-containing papers on the metabolisms of membrane lipids in Anxi persimmons during storage显示文摘Objectives:The aim of this work was to analyse the effects of 1-methylcyclopropene(1-MCP)treatment on the metabolisms of membrane lipids in postharvest Anxi persimmons during storage.Materials and methods:Anxi persimmon(Diospyros kaki L.f.cv.Anxi)fruits were treated by paper containing 1-MCP with a concentration of 1.35μl/l.The cellular membrane permeability was analysed by the electric conductivity meter.The activities of lipoxygenase(LOX),phospholipase(PLD)and lipase were determined by spectrophotometry.The component and relative amounts of membrane fatty acids were determined using gas chromatograph(GC).Results:The 1-MCP-treated Anxi persimmons manifested a lower electrolyte leakage rate,lower LOX,PLD and lipase activities,higher levels of unsaturated fatty acids(USFAs),higher ratio of USFAs to saturated fatty acids(SFAs)(U/S),higher index of USFAs(IUFA),but lower levels of SFAs.Conclusions:The degradation and the metabolisms of membrane lipids could be suppressed by 1-MCP treatment,which might be accountable for the delaying softening of postharvest Anxi persimmons during storage. | Hui Wang Guo Chen Lili Shi Hetong Lin Yihui Chen Yifen Lin Zhongqi Fan | 2020 | Food Quality and Safety2020，4，3： | 2 |
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