农林科学 Agriculture and Forestry Science
期刊名称《SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS》标题：Research Progress on the Digestion Characteristics and Influencing Factors of Whole Grain Brown Rice作者：DanWANG, Xiao-tongZHAI, NaZHANG, Na-naWU, BinTAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 80 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.007DOI：10.16210/j.cnki.1007-7561.2025.01.007标题：A Preliminary Study on the Regulatory Mechanism of Synthetic Charged Short Peptides T1+ and T2– to α-amylase作者：QiYANG, Jia-yiJI, Xin-yueJIANG, Shu-shuCHEN, Xiao-yuYANG, Chun-yingLIU, Shao-huaDOU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 163 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.022DOI：10.16210/j.cnki.1007-7561.2025.02.022标题：Research on Grain Price Prediction and Explanation Based on Double Attention Mechanism LSTM作者：Hong-yuLIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 272 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.030DOI：10.16210/j.cnki.1007-7561.2025.01.030标题：Opportunities for Digitalization and Innovation in Australian Grain Supply Chains (Chinese and English versions)作者：RICHARDS Rosemary卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 34 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.003DOI：10.16210/j.cnki.1007-7561.2025.03.003标题：Advances in Online Grain Quality Assessment: Near-Infrared Spectroscopic Modeling and Transfer Strategies作者：Chen-haoCUI, ChenFAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 74 (2025)链接：https://www.sciengine.com/doi/10.16210/J.CNKI.1007-7561.2025.03.006DOI：10.16210/J.CNKI.1007-7561.2025.03.006标题：Preparation and Properties of Anthocyanin-starch Intelligent Indicator Film作者：HuYUAN, Fu-shengCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 129 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.016DOI：10.16210/j.cnki.1007-7561.2024.04.016标题：Effects of Enzymolysis Coupled with Hydrothermal Treatment on Digestion and Retrogradation of Chestnut Starch作者：Teng-feiQU, YuanTU, Shuang-xiaHUANG, Zhong-chaoHE, LingCHEN, Xiao-xiLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 14 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.002DOI：10.16210/j.cnki.1007-7561.2024.02.002标题：Research on Optimization of Standard Complex Formulation Process for Improving the Toughness of Modern Food Industry Chain作者：Zhi-jieLENG, Cheng-gongZHENG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 226 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.026DOI：10.16210/j.cnki.1007-7561.2024.03.026标题：Effects of Low Temperature Storage on the Quality and Volatile Components of Indica-japonica Hybrid Rice with Different Forms作者：Xue-naRANG, Yi-feiDONG, LinZHU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 178 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.023DOI：10.16210/j.cnki.1007-7561.2024.02.023标题：Simulation Study on the Optimization of Temperature Measurement Cable Layout in Rectangular Warehouse during Ventilation作者：Feng-jiaoCHU, Yuan-chengWANG, Kai-minYANG, Xiao-qianDONG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 223 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.024DOI：10.16210/j.cnki.1007-7561.2025.01.024标题：Study on Physicochemical Characteristics and Noodle Quality of 10 Wheat Varieties in Shijiazhuang Area作者：RuiLV, YiZHANG, Xiao-diZHANG, Jing-keLIU, Qing-haiSHENG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 111 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.016DOI：10.16210/j.cnki.1007-7561.2025.02.016标题：Quantitative Evaluation of High-quality Grain Project Policy Based on PMC Index Model作者：Ning-boCUI, RuiSONG, HuiLAN, Yue-yuanFAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 182 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.018DOI：10.16210/j.cnki.1007-7561.2025.03.018标题：Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough作者：Mei-qiFAN, LinCHEN, YuQUAN, Cheng-xiangWANG, Mei-naZHANG, Jian-xiongHAO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 161 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.020DOI：10.16210/j.cnki.1007-7561.2024.04.020标题：The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin作者：Cai-qinHUI, Wen-jieFU, Hui-huiLAN, ShuoLIU, HuiJI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 83 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.012DOI：10.16210/j.cnki.1007-7561.2025.04.012标题：Effect of Pre-gelation on 3D Printing and in Vitro Release Properties of Pea Protein-sodium Alginate Composite Gel作者：Yi-xiuZHANG, Qian-yuLUAN, Yun-zhenMA, Yu-shengWANG, Ming-yuDING, Hai-huaCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 121 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.015DOI：10.16210/j.cnki.1007-7561.2024.04.015标题：Research Progress on Polymer-based Radiative Cooling Materials作者：YuGUO, Hui-tanFU, Dong-yuYUE, Ya-weiHUANG, Zheng-qiangHUANG, Shi-ranFENG, taoTANG, Peng-chengFU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 177 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.022DOI：10.16210/j.cnki.1007-7561.2024.05.022标题：Research on the Vulnerability of World Food Trade Network from the Perspective of Complex Network作者：Jian-junHAN, Xin-miaoCUI, Jing-yiHOU, YuCHENG, Jia-haoZHANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 198 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.026DOI：10.16210/j.cnki.1007-7561.2025.02.026标题：Evolution Pattern of Paddy Temperature Field in Quasi-low Temperature Storage in Flat Stores作者：QiangWU, Dou-douZHU, HongXIONG, Hai-jingDUAN, Li-bingJIN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 216 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.023DOI：10.16210/j.cnki.1007-7561.2025.01.023标题：Development of Online Quality Detection System for Liquor-making Raw Materials during Warehousing作者：Hai-wenPENG, YongWU, Lun-wangCHEN, JinZHAO, WeiZHANG, Yi-wenDING, Ding-kunCHEN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 138 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.019DOI：10.16210/j.cnki.1007-7561.2025.02.019标题：Empowering the High-quality Development of the Food Industry with New Quality Productivity: Mechanism, Challenges and Solutions作者：LinWEI, Chun-leiLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 246 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.027DOI：10.16210/j.cnki.1007-7561.2025.01.027标题：Scientific Consensus and Reflections on the Future Development of Plant-based Foods(Chinese and English versions)作者：Jing-tingXU, Yi-jiaoSUN, Shun-tangGUO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 45 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.005DOI：10.16210/j.cnki.1007-7561.2024.04.005标题：Discussion on the Shelf Life of Pre-package Edible Vegetable Oil作者：Chen-weiZHAO, Qing-zheJIN, Xing-guoWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 28 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.005DOI：10.16210/j.cnki.1007-7561.2025.04.005标题：Comparative Study on the Dynamics of Production Efficiency Between Xinjiang and the Main Wheat-producing Areas in China Based on the DEA-MalmquistProduct Quality and Safety Situation Based on AHP作者：Chen-xiZHANG, YanSHANG, ·TalipuAO BULI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 227 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.028DOI：10.16210/j.cnki.1007-7561.2024.04.028标题：Effect of Nitrogen Management on Yield and Eating Quality of Rice作者：Jia-haoWU, QianWANG, Xiao-liangDUAN, DongZHANG, HuiSUN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 126 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.016DOI：10.16210/j.cnki.1007-7561.2024.05.016标题：Research Advances in Enzymatic Detoxification of Deoxynivalenol作者：JingSUN, Cheng-chengZHAO, WenDU, Yang-yingHAN, Yi-fanZHAO, Hu-junLIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 121 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.015DOI：10.16210/j.cnki.1007-7561.2024.02.015标题：Research on Interior Exhibition Design of the Oils and Fats Museum of China Based on Spatial Narrative作者：Zhi-runHE, Ke-fangHE, Li-yingWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 108 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.014DOI：10.16210/j.cnki.1007-7561.2024.05.014标题：Effect of Myricetin on Physicochemical Properties of Corn Starch作者：XiPENG, Wu-binGONG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 60 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.008DOI：10.16210/j.cnki.1007-7561.2024.05.008标题：Research on Evaluation of the Quality of Different Varieties of Highland Barley Flour and the Suitability of Noodle Processing作者：JiaoZHOU, BinDANG, JieZHANG, JunLI, PingMA, JingYANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 84 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.008DOI：10.16210/j.cnki.1007-7561.2024.03.008标题：Application of Machine Learning Algorithms in Predicting Flavor and Quality of Jasmine Tea作者：Ye-qunHUANG, Han-linZHOU, Xiu-pingTONG, Wei-mingJI, Yi-lanSUN, Jian-qingRAO, Cheng-rongWEN, JiePANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 142 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.018DOI：10.16210/j.cnki.1007-7561.2024.05.018标题：Research Progress of Exopoly Saccharide Produced by Microorganisms作者：Jia-xinLI, Yu-xiaYANG, RanTAO, Jin-xiCUI, PengMAO, Xiu-hongZHAO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 169 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.021DOI：10.16210/j.cnki.1007-7561.2024.05.021标题：Application of Gellan Gum-black Rice Anthocyanin-titanium Dioxide Composite Film in the Coating Preservation of Blueberry作者：Xing-meiYAN, Jian-yuDONG, NaGUO, Gui-lanZHU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 106 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.013DOI：10.16210/j.cnki.1007-7561.2024.02.013标题：Research and Validation of a Lidar-based Algorithm for Recognizing Grain Surface Variations in Bulk Grain Piles作者：Zheng-fuYIN, Qi-kengXU, Yong-chaoLIU, Jun-lingWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 186 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.023DOI：10.16210/j.cnki.1007-7561.2024.05.023标题：Research Progress on the Influencing Factors of Buffalo Milk Whipping Cream Quality作者：Yan-haoWANG, Chun-meiLI, Hong-yanFU, JieCHEN, ChunLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 67 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.010DOI：10.16210/j.cnki.1007-7561.2025.02.010标题：A New Look at Carbon Disulphide as a Grain Fumigant (Chinese and English versions)作者：DESMARCHELIER Jim, XIAO Yu, GU Li, REN Yong-lin卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 1 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.001DOI：10.16210/j.cnki.1007-7561.2024.03.001标题：Exploration of the Teaching Reforms of Modern Food Microbiology Course作者：Bing-yongMAO, YuXIA, Qiu-xiangZHANG, Hai-taoLI, Feng-weiTIAN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 165 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.021DOI：10.16210/j.cnki.1007-7561.2024.02.021标题：Research and Thinking on the Establishment of Product Grade in Food Standard in China作者：Yi-weiDONG, Bing-huaTU, Li-juanSUN, Zhen-huaTU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(3), 197 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.03.020DOI：10.16210/j.cnki.1007-7561.2025.03.020标题：Research on ConvNeXt-L-CA Method for Image Classification Detection in Grain Silos作者：Rong-zheCHEN, De-gangXU, HuiZHANG, Fei-yanREN, ZhiLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 182 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.024DOI：10.16210/j.cnki.1007-7561.2025.02.024标题：Australian Agriculture: Development in 2022—2024 and Future Trends作者：Hong-zhuoTAN, Yong-linREN, Zhong-xiangFANG, Cui-pingYI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 1 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.001DOI：10.16210/j.cnki.1007-7561.2025.01.001标题：Research Progress on the Enrichment of γ-Linolenic Acid and Its Physiological Functions作者：YueYOU, Wen-jingZHANG, RuiXU, Yi-fangZHOU, Yan-kunLYU, HuiZHANG, Gang-chengWU, Xing-guoWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 101 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.010DOI：10.16210/j.cnki.1007-7561.2024.03.010标题：Engaging and Empowering Consumers: Communicating Effectively in the Age of Food Innovations, Emerging Technologies, and Misinformation in Saudi Arabia (Chinese and English versions)作者：ALMARWANI Roaa卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 33 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.004DOI：10.16210/j.cnki.1007-7561.2024.04.004标题：The Current Research Status of New Technologies for Modern Green Grain Storage —Taking Wuhan National Rice Trading Center Co., Ltd. as an Example作者：Xiang-liZUO, Wen-binMA, Han-yiZHANG, Zhi-guoZHU, Shi-linZENG, XiangWANG, QiLIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 19 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.003DOI：10.16210/j.cnki.1007-7561.2024.05.003标题：The Effects of Self-Pollination on Seed Development and the Process of Oil and Squalene Accumulation in Camellia oleifera作者：XuGU, Mei-hongZHANG, Xin-longYAN, Zhuo-zhiLIU, Hong-yanYANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 77 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.011DOI：10.16210/j.cnki.1007-7561.2025.04.011标题：Experimental Study on the Drying of Stacked Peanut Pods Based on Horizontal Box Cage with Room Temperature Ventilation作者：Si-yuanZHAO, Wen-xueZHU, Peng-xiaoCHEN, Yan-kunWANG, Dian-xuanWANG, Chen-lingQU, LiangCHEN, De-bangZHANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 11 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.002DOI：10.16210/j.cnki.1007-7561.2024.05.002标题：Advances in the Application of CRISPR-Cas-Based Detection Systems for Safety Monitoring and Control in the Food Supply Chain作者：Wen-yuanWAN, FengZHANG, Zhi-yongLIU, YuZHAO卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(4), 141 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.04.019DOI：10.16210/j.cnki.1007-7561.2025.04.019标题：Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins作者：Xiang-fengZHANG, Xing-fengGUO, QianZHANG, Ting-weiZHU, Shu-chaoZHAO, MingZHANG, Feng-yanLIN卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 113 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.011DOI：10.16210/j.cnki.1007-7561.2025.01.011标题：Patent Analysis in the Grain Storage Sector作者：Shang-qiuDU, Peng-chengCUI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(1), 208 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.01.022DOI：10.16210/j.cnki.1007-7561.2025.01.022标题：Future Starch——Challenges and Reflections on Starch from New Sources作者：Zheng-biaoGU, YanHONG, XuWANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 1 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.001DOI：10.16210/j.cnki.1007-7561.2024.02.001标题：Research on the Impact of Modern Production Factors on Socialized Services of Agricultural Enterprises作者：Zhi-jieLENG, Xin-yueZHANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 229 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.030DOI：10.16210/j.cnki.1007-7561.2025.02.030标题：Development Status, Challenges, and Prospects of Edible Vegetable Oil Industry from the Perspective of Food Security作者：Wen-guangYANG, Jing-jingWANG, BeiZHANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(4), 91 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.04.011DOI：10.16210/j.cnki.1007-7561.2024.04.011标题：Effects of Twin-screw Extrusion Temperatures on Structure and Physicochemical Properties of Corn Starch作者：XinXU, WeiGAO, Xue-minKANG, BoCUI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 30 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.004DOI：10.16210/j.cnki.1007-7561.2024.02.004标题：Wheat Production and International Trade in Kazakhstan作者：Yan-chaoWEI, Xu-linWANG, Gui-lingWU, RuiLIU卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 33(2), 206 (2025)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2025.02.027DOI：10.16210/j.cnki.1007-7561.2025.02.027标题：Current Status and Recommendations for the Development of Smart Grain Depot Construction in China作者：FangTANG, YueLI卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(5), 35 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.05.005DOI：10.16210/j.cnki.1007-7561.2024.05.005标题：Analysis of 12 Mineral Elements in Takeaway Fast Food in Beijing and Preliminary Dietary Nutritional Assessment作者：TingLIU, LiLIN, Rui-zeiZHOU, Hai-boSUN, Xi-xiZHAO, HuiXIAO, Jun-pengLIU, Yu-feiYANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(3), 148 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.03.016DOI：10.16210/j.cnki.1007-7561.2024.03.016标题：Research Progress on the Application of Ultraviolet Light-emitting Diode (UV-LED) Technology for Food Microbial Inactivation作者：Jin-dongLI, Zhong-jieZHANG, Zhi-huiQI, junYIN, YiJIN, FangTANG卷号：SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS 32(2), 151 (2024)链接：https://www.sciengine.com/doi/10.16210/j.cnki.1007-7561.2024.02.019DOI：10.16210/j.cnki.1007-7561.2024.02.019标题：Current Status and Future Prospects of Adaptability Verification and Evaluation Methods for Rapid Grain Testing 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