农林科学 Agriculture and Forestry Science
期刊名称《SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS》标题：The Practical Challenges and Solutions for Promoting Grain Conservation and Loss Reduction in Jiangsu Province from a Whole-Industry-Chain Perspective作者：YuanLIU, Fang-linZHU, Yong-huaTANG, Da-weiZHU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 226 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.028DOI：10.16210/j.cnki.1007-7561.2024.05.028标题：Research Progress on In Situ Rapid Detection of Heavy Metal Cadmium作者：Jian-fengMIN, Meng-qiFANG, Yun-xiaLUAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 127 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.016DOI：10.16210/j.cnki.1007-7561.2024.02.016标题：Separation and Purification of AFB1-degrading Enzyme by Tannin Adsorption-Poly (Ethylene Glycol) Desorption Method作者：Wei-weiPENG, Ji-yingLI, Jia-xingWANG, Yan-liXIE, XiaoLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 164 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.022DOI：10.16210/j.cnki.1007-7561.2025.04.022标题：Establishment of an Auto-detection for Lead in Grains Based on Chemiluminescence Magnetic Enzyme Immunoassay Technology作者：Xiao-mengLI, WeiTIAN, Ming-huiZHOU, Yan-liXIE, Song-xueWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 155 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.017DOI：10.16210/j.cnki.1007-7561.2024.03.017标题：Research Progress on Preparation and Bioactivity of Rice Bran Protein Peptides作者：YueWANG, YunZHANG, JingYAO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 172 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.023DOI：10.16210/j.cnki.1007-7561.2025.04.023标题：Inhibitory Effect of Ejiao Jelly Extract on Hyaluronidase Activity and Its Influence on Lipid Synthesis in SZ95 Cells作者：Ling-fengMENG, CongLI, Zi-chengWEI, Xue-yingMA, Jian-lingZHANG, Yu-jiaoYUAN, QunYU, Liu-pingFAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 117 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.016DOI：10.16210/j.cnki.1007-7561.2025.04.016标题：Chronical Health Risks from Natural Toxins in Our Food – From a European Perspective(Chinese and English versions)作者：KRSKA Rudolf, BUESCHL Christoph, ESKOLA Mari, ELLIOTT Chris卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 1 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.001DOI：10.16210/j.cnki.1007-7561.2024.04.001标题：Structural Characterization and Antioxidant Activity Analysis of Polysaccharides from Tartary Buckwheat Jinqiaomai 2作者：Run-dongXU, Li-hongFU, Zi-tingYANG, Ying-yingCHANG, Hong-yuYANG, Yun-eGUO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 102 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.009DOI：10.16210/j.cnki.1007-7561.2025.03.009标题：Screening of Germinated Rice Variety with High γ-aminobutyric Acid Content作者：Qi-feiWU, Zi-yangZHANG, Xing-qiongMI, Shu-yiLIU, BinXU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 43 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.007DOI：10.16210/j.cnki.1007-7561.2025.02.007标题：The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles作者：Zi-xuanYU, Ming-congFAN, YanLI, LiWANG, Hai-fengQIAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 61 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.007DOI：10.16210/j.cnki.1007-7561.2024.04.007标题：Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch作者：Zi-huiXU, Zi-hanXU, HaoLI, NaJI, YangQIN, LiuXIONG, Qing-jieSUN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 155 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.015DOI：10.16210/j.cnki.1007-7561.2025.03.015标题：The Effect of Freatments with UV-LED and High Voltage Pulse Cold Plasma on Infected Corn and Aspergillus flavus作者：Jin-dongLI, Zhong-jieZHANG, KeHU, Gui-zhouZHANG, JunYIN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 129 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.018DOI：10.16210/j.cnki.1007-7561.2025.02.018标题：Evaluation of Background Levels of Ethyl Formate and Carbonyl Sulfide in Grains and Oilseeds (Chinese and English versions)作者：KOLI Pushpendra, MAHAWAR Shalini, XIAO Yu, REN Yong-lin卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 16 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.002DOI：10.16210/j.cnki.1007-7561.2024.03.002标题：Enhancement of Antioxidant Capacity of Purple Sweet Potato Anthocyanins by Wheat Oligopeptides under Acidic Conditions作者：XueLU, Bing-qianQIAO, SiYANG, Xin-haoXU, Li-liYU, Li-yaNIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 84 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.010DOI：10.16210/j.cnki.1007-7561.2024.04.010标题：The Effect of Soluble Dietary Fiber from Soybean Sauce Residue and Low-temperature Soybean Meal on the Stability and Digestive Characteristics of Oil Bodies作者：Jun-chengSONG, Li-liZHANG, QiLIU, Cai-fengZOU, ShiFENG, FengLIU, Li-liSONG, Xiang-yangLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 117 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.012DOI：10.16210/j.cnki.1007-7561.2024.03.012标题：The Influence of Temperature and Humidity on the Safe Storage of Liupao Tea and the Application of Spore Counting Method作者：Ling-lingYAN, Le-yaWANG, Xing-changOU, QinLI, Zhong-huaLIU, Jian-anHUANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 187 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.021DOI：10.16210/j.cnki.1007-7561.2024.03.021标题：Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions作者：Jiang-nanZHANG, Rui-minLI, Chen-lingQU, Zhong-jieZHANG, JunYIN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 200 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.021DOI：10.16210/j.cnki.1007-7561.2025.01.021标题：Comparison of Domestic and Foreign Safety Standards for Edible Vegetable Oils (Ⅰ)———Comparison of System, Framework, Scope and Classification作者：Chen-weiZHAO, Qing-zheJIN, Xing-guoWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 1 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.001DOI：10.16210/j.cnki.1007-7561.2025.04.001标题：Research on Carbon Emission Measurement, Driving Factors, and Decoupling Effects in China's Food Industry作者：JingZHU, Yan-jingLIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 203 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.027DOI：10.16210/j.cnki.1007-7561.2025.04.027标题：Characterization, Thermal Stability and Antibacterial Performance Evaluation of β-Cyclodextrin Inclusion Complexes with Lemon Essential Oil and Laurel Essential Oils作者：ChuanCAO, PengJIE卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 75 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.011DOI：10.16210/j.cnki.1007-7561.2025.02.011标题：Structural Characteristics and Inhibiting Oxidative Stress of Nine-steaming-nine-processing Polygonatum Kingianum Coll.et Hemsl Polysaccharides作者：Yu-binLIU, Chang-anCHEN, Yi-linSU, ZhenLUO, JinYAN, PanLI, BingDU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 174 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.018DOI：10.16210/j.cnki.1007-7561.2025.01.018标题：Research Progress on Inspecting Food Bottle and Can Packaging Shortcomings Based on Machine Vision作者：Wei-dongCHEN, ChaoLIU, YingWANG, Bing-bingFAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 185 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.023DOI：10.16210/j.cnki.1007-7561.2024.04.023标题：The Scientific Research System Integrating of Science and Education in Australian Universities and the Cultivation of Food Postgraduates: A Case Study of The University of Melbourne作者：Cui-pingYI, Hong-zhuoTAN, Zhong-xiangFANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 32 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.004DOI：10.16210/j.cnki.1007-7561.2025.01.004标题：Research Progress on the Antioxidation of Edible Vegetable Oils作者：XinLI, Mi-miGUO, Wen-guangFAN, Ya-linXUE, Zhang-qunDUAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 109 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.011DOI：10.16210/j.cnki.1007-7561.2024.03.011标题：Evaluation and Path of High-quality Development of New Agricultural Business and Service Entities in the Raw Grain Industry Chain作者：Zhi-jieLENG, Bao-taiLI, Cheng-gongZHENG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 218 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.027DOI：10.16210/j.cnki.1007-7561.2024.04.027标题：Evaluation and Analysis of the Development Level of the Chinese-style Modern Grain Industry Under “Dual Logic”作者：Xiao-congWANG, Mo-liZHENG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 219 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.027DOI：10.16210/j.cnki.1007-7561.2024.05.027标题：Application of Graphitic Carbon Nitride in Zearalenone Degradation作者：Xiao-yingHE, Yan-guangZHU, Ping-dongWANG, Jin-yingCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 162 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.018DOI：10.16210/j.cnki.1007-7561.2024.03.018标题：Determination of Fatty Acids in Oat Flour by MRM of GC/MS/MS作者：Chun-pingZHANG, Shu-gangGUO, RuiZHANG, Hui-xiaXIONG, Hong-boXUE, XingDU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 170 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.019DOI：10.16210/j.cnki.1007-7561.2024.03.019标题：Research Progress on Soy Protein Modification Techniques and Its Combined Application作者：Hao-tianREN, Mo-yangWANG, Yan-lingHUANG, Wen-minYANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 87 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.008DOI：10.16210/j.cnki.1007-7561.2025.01.008标题：Transforming Agroindustry in Indonesia: Emerging Digital Technologies for Reducing Food Loss(Chinese and English versions)作者：KAILAKU Sari Intan, ARKEMAN Yandra, PURWANTO Y Aris, UDIN Faqih, AMIRHUSIN Bahagiawati, WIJAYA Hendri, HIDAYAH Nizmah Jatisari, HERMADI Irman, HENDRAWAN Verry Surya卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 47 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.004.enDOI：10.16210/j.cnki.1007-7561.2025.03.004.en标题：Research Progress on Modified Processing and Hot Application Areas of Plant Proteins作者：Jin-huanCHEN, Hong-zhouAN, Jia-yuSUN, Hao-bingZHANG, Ze-huaHUANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 83 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.012DOI：10.16210/j.cnki.1007-7561.2025.02.012标题：Study on the Effect of Solid-state Fermentation with Compound Probiotics on Removing Deoxynivalenol from Wheat and Corn作者：Lu-yaoZHANG, Zhi-yongFAN, Yong-weiWANG, LiWANG, Jing-jingSHI, Ai-keLI, Bei-beiHE卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 151 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.019DOI：10.16210/j.cnki.1007-7561.2024.05.019标题：Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread作者：Jing-hanWANG, Mi-yingDU, Shui-lianHUANG, RuiDAI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 133 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.017DOI：10.16210/j.cnki.1007-7561.2024.05.017标题：The Latest Developments and Future Trends of Australian Food Industry under the Concept of Sustainability作者：Hong-zhuoTAN, Zhong-xiangFANG, Cui-pingYI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 14 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.002DOI：10.16210/j.cnki.1007-7561.2025.01.002标题：Determination of Aflatoxins in Grains by QuEChERS-UPLC-MS/MS作者：Qin-yanWU, Wen-wenZHANG, Hong-fangLIANG, Jian-huaWANG, LuCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 145 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.018DOI：10.16210/j.cnki.1007-7561.2024.02.018标题：Spatial-temporal Evolution Analysis of Coupling and Coordination between Grain Storage Facility Construction and Economic Development in China作者：Jian-junHAN, Meng-qiZHANG, Zhi-taoGUO, Ya-bingYANG, Yan-yanGUO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 210 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.026DOI：10.16210/j.cnki.1007-7561.2024.04.026标题：Blockchain-enabled Consumer Engagement: An Emerging Pandora to Safer Food and Enhanced Consumer Trust? (Chinese and English versions)作者：ROTH Bianca卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 24 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.003DOI：10.16210/j.cnki.1007-7561.2024.04.003标题：Research on Food Image Classification Algorithm based on Improved MobileNetV3-Large作者：Wei-chanHE, Zhi-jingYANG, Jing-huiQIN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 90 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.013DOI：10.16210/j.cnki.1007-7561.2025.02.013标题：Isolation and Identification of Pathogenic Fungi in Wheat and Influence of Fumigation on Their Virulence作者：Xiao-yingHE, YanHE, Yu-xiGU, JinWANG, Jin-yingCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 136 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.017DOI：10.16210/j.cnki.1007-7561.2024.02.017标题：Effects of Dietary Fiber from Four Cereals on Blood Glucose Inflammatory Factors and Gut Microbiota in db/db Mice作者：Xin-guoLIU, Ao-xiangLI, Wen-tingPENG, Wen-taoQI, WeiFANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 115 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.015DOI：10.16210/j.cnki.1007-7561.2024.05.015标题：Statistical Analysis of Food Safety Sampling Data at Home and Abroad作者：He-liLI, LiLI, Cheng-mingZHAO, Shi-heHAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 132 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.018DOI：10.16210/j.cnki.1007-7561.2025.04.018标题：Comparison of Domestic and Foreign Safety Standards for Edible Vegetable Oils (Ⅲ)——Comparison of Safety Indicators作者：Chen-weiZHAO, Qing-zheJIN, Xing-guoWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 13 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.003DOI：10.16210/j.cnki.1007-7561.2025.04.003标题：Research and Analysis on Technical Difficulties and Requirements of Grain Storage and Logistics作者：Yong-anXU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 194 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.025DOI：10.16210/j.cnki.1007-7561.2024.02.025标题：Study on Effect of Producing Region on the Metabolome Composition of Rice作者：Fu-yingLIU, Xue-fengCHEN, XinWANG, Guo-yanCHEN, YingGUO, Jing-hanSUN, Shui-yanYANG, Xu-hengNIE卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 95 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.009DOI：10.16210/j.cnki.1007-7561.2025.01.009标题：Development Trend of Plant-based Meat Industry, Domestic and Foreign Gaps and Policy Suggestions作者：Hong-xiaLIU, Xue-biaoZHANG, Chun-hongQU, WeiZHAO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 138 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.013DOI：10.16210/j.cnki.1007-7561.2025.03.013标题：Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles作者：Jin-pengWANG, Qi-shuaiLU, Hong-yanLI, Chun-ruiSUN, Han-xueHOU, 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Jia-yiZHANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 186 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.024DOI：10.16210/j.cnki.1007-7561.2024.02.024标题：Study on the Properties and Pest Control Effects of Five Common Wheat Flour Packaging Materials作者：RuiHE, FengZHANG, Yuan-quanZHANG, Jin-shenCHEN, Jian-huaLV卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 231 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.025DOI：10.16210/j.cnki.1007-7561.2025.01.025标题：Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties作者：XinYU, ZheCHENG, Rui-shanLIU, Ji-linDONG, Yun-longLI, Rui-lingSHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 164 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.017DOI：10.16210/j.cnki.1007-7561.2025.01.017标题：Screening and Characterization of High Protein Yeast with Excellent Stress Tolerance作者：Juan-liDENG, Chang-poSUN, 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