Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Analysis of Nutritional Composition and Volatile Flavor Substances of Caishiji Dried Soybean Curd
Biological Characteristics of Botryosphaeria dothoidea from Sweet Cherry
Isolation,Identification and Antimicrobial Activity of Antagonistic Bacteria from Eleocharis dulcis(Burm.f.)Trin. ex Hensch.Surface
Combined Antibacterial Effect and Mechanism of Liangguoan and Garlic Oil
Effect of Strain Inoculation Methods on the Quality of Soybean Paste
Isolation and Identification of High Temperature Yeast in Zhanggonglaojiu Daqu and Optimization of Fermentation Conditions
Effect of Heat Treatment and Different Concentration Salt Addition on the Quality and Shelf-life of Fresh Noodles
Inhibition Mechanism of Bacillus megaterium LB01 Against Colletotrichum gloeosporioides in Postharvest Mangos
Optimization of Fermentation Conditions of β-lactamase Producing Bacteria Bacillus cereus B03 by Response Surface Methodology
Screening and Identification of High Acid Producing Strain and the Effect of Mixed Fermentation on the Nutritional Value of Rapeseed Meal
Extraction,Purification and Antioxidant Activity of Total Flavonoids from Mulberry Leaves
Optimization of Ultrasonic-assisted Extraction Process of Pigment from Flowers of Robinia pseudoacacia L.
Optimization of Extraction Process of Proanthocyanidin from Parthenocissus tricuspidata
Optimization of Quinoa Saccharification Technology with Maximum Flavonoid Preservation
Effects of Xanthan Gum on Properties and Essential Oil Release of Chitosan Essential Oil Composite Films
Effect of Fat-soluble Natural Antioxidants on the Stability of Turtle Oil
Improvement Effect of Transglutaminase on Oil Absorption and Water Retention of Soybean Proteinase Isolates
Inactivation of Staphylococcal Enterotoxin B by Low Temperature Plasma
Analysis of Heavy Metal Pollution of Edible Shellfish in Qinhuangdao
Changes of Fat and Fatty Acid Metabolism in Post-fermentation Process of Pixian Soybean Paste
Development and Evaluation of A Dog-derived DNA Test Kit
Simultaneous Determination of Nine N-nitrosamine in Pickling Dried Fish by GC-FID
Rapid Nondestructive Detection of Glue-injected Meat by NIR Hyperspectral Imaging Technology
Effect of Heat Treatment on Fatty Acid Composition in Muscle of Chahua Chicken
Determination of 44 Drug Residues in Eggs by Purified Multi-wall Carbon Nanotubes-Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry
Analysis of Volatile Compounds from Fresh and Cooked Ginkgo biloba Seeds
Simultaneous Determination of 46 Pesticide Residues in Lycium barbarum by QuEChERS Method Combined with Gas Chromatography-Triple Quadrupole Mass Spectrometry
Determination of Sixteen Rare Elements in Lycium barbarum L. by Microwave Digestion Inductively Coupled Plasma Mass Spectrometry
Simultaneous Analysis of Catechins in Several Fujian Oolong Tea and White Tea Products by UPLC-MS/MS
Determination of Sulfonamides in Animal-originated Foods by Grinder-QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry and Research on Matrix Effects
Effect of Low Temperature Crosslinking Time on Gel Properties of Tilapia Minced Meat Surimi Induced by Acid
Determination of 7 Kinds of Sedatives in Antler Velvet of Cervus Nippon Temminck by QuEChERS/UPLC-MS/MS
Effects of Different Treatments on the Quality and Antioxidant Enzyme Activities of Lentinus edodes during Storage
Effects of Plasma-activated Water on the Microbial Decontamination and Quality of Yellow Croaker Slices
Screening of Heat Treatment Conditions and Its Physiological Mechanism in Enhancing Storage Quality of Fresh Cut Taro
Effect of Panax notoginseng Lyophilized Powder and Its Active Components on the Differentiation and Activation of Th1 Cell in Mice
Effects of Bamboo Leaf Extracts on Blood Biochemistry and Antioxidant Function in Broilers at Early Age
Compatibility of Radix Puerariae Liver-protecting Tablet and Its Auxiliary Liver Protection Function
Evaluation of Nutrient Composition of Fish-flavored Pork before and after Cooking
Anti-thrombus Effect of Fibrimolytic Enzyme in Sipuculus nudus Linnaeus
Hypoglycemic Activity of Purified Polysaccharides from Inonotus obliquus in Vitro
Comparative Analysis of Chemical Composition and Antioxidant Activity of Sporoderm-removal and Sporoderm-broken Ganoderma lucidum Spore Powder
Research Progress on Immunomodulation and Antitumor Effect of Probiotics
Advances in Extraction and Pharmacological Activities of Effective Constituents from Olea europaea Leaf
Modification and Application of Cellulose
Research Advance in Food Allergy of Children and Dietary Intervention Therapy
Research Development of Shortwave Ultraviolet Treatment on the Quality and Antioxidant Activity of Fresh-cut Fruits and Vegetables
Physiological Functions and Interactions with Gut Microbiota of Proanthocyanidins
Research Progress of Rapid Detection of Listeria monocytogenes in Ready-to-eat Food
Research Progress on Flavor Substances and Influencing Factors of Yak Milk
Optimization of Decoloration Process by Macroporous Resins and Its Chemical Properties of Strawberry Polysaccharides
Enzyme-catalyzed Modification and Characterization of Rosin Esterification on Cassava Starch Surface
Effects Comparison of Ultrasound-assisted Adsorption of Anthocyanins from Blueberry Pomace Extracts by Different Adsorbents
Analysis of Pigment Distribution and Antibacterial Characteristics of Red Radish
Effect of Soy Protein Isolate and Methylcellulose Soaking Pretreatment on the Quality of Kiwi Crispy Tablets
Analysis of Organic Acids and Antioxidant Activity in Vitro of Citrus medica Jiaosu during Fermentation Process
Adsorption Properties of Modified Citrus Sinensis Osbeck Peel Residue for Crystal Violet and Methylene Blue
Construction of Lentiviral Overexpression Vector of Mouse PKM1 Gene and Screening of Stably Transfected C2C12 Cell Line and Its Effect of PKM1 on Glycolysis
Optimization of Culture Medium for Nitrite Reductase Produced by Genetic Engineering Bacteria E.coli pET-28a(+)-nir-BL21
Effect of Heavy Metal Ions on Microbial Oil Contents and Citric Acids Secretion in Yarrowia lipolytica
Process Optimization of Qingjian Jujube Beverage Fermented by Lactobacillus
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