Journal of the Chinese Cereals and Oils Association

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Process optimization and in vitro nutritional value evaluation of solid-state co-fermentation of distiller s grains and corn oil residue

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 170-178. doi:10.20048/j.cnki.issn.1003-0174.001299
Effect of hydroxypropyl distarch phosphate on physicochemical properties of crystal dumpling flour

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 55-61. doi:10.20048/j.cnki.issn.1003-0174.001296
Rapid determination of main unsaturated fatty acid contents in single rapeseed by near infrared spectroscopy

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 196-202. doi:10.20048/j.cnki.issn.1003-0174.001285
Effects of Curculio chinensis infestation on the material composition and functional properties of Camellia oleifera seeds

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 121-127. doi:10.20048/j.cnki.issn.1003-0174.001278
Optimization of ultrasonic-enzyme coupling system for rice bran oil extraction

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 109-114. doi:10.20048/j.cnki.issn.1003-0174.001277
Antibacterial mechanism of Litsea cubeba essential oil and its application progress in food preservation

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 220-226. doi:10.20048/j.cnki.issn.1003-0174.001294
Research on preparation of microcapsules embedding sea buckthorn fruit oil microcapsules with Hemerocallis citrina Baroni polysaccharide

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 153-161. doi:10.20048/j.cnki.issn.1003-0174.001262
Effects of artificial aging methods on rice quality

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 29-35. doi:10.20048/j.cnki.issn.1003-0174.001298
Extraction of polyphenols from Idesia polycarpa maxim fruits and cake meal and evaluation of antioxidant capacity

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 100-108. doi:10.20048/j.cnki.issn.1003-0174.001255
The impact of adding tapioca/corn composite starch on the quality of fresh wet dousi

Journal of the Chinese Cereals and Oils Association. 2026, 41(1): 44-54. doi:10.20048/j.cnki.issn.1003-0174.001295

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