Science and Technology of Food Industry

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

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Analysis of the Pharmacodynamic Material Basis and Mechanism of Dendrobium Nobile in the Treatment of Nervous System Diseases Using Integrative Network Pharmacology
Network Pharmacology Study on the Antibacterial Activity of Caffeoylquinic Acids
Research on Raw Material Management for Health Food in China Based on International Experience
Preparation of Lactoferrin-Curcumin Nanoparticles and Its Effect on Antifatigue Ability in Rats
Physico-chemical and Antioxidant Properties of Noodle Enriched with Beetroot Puree
Effect of Ultra-High Pressure Combined with Enzymatic Hydrolysis on the Quality of Red Jujube Juice
Correlation Analysis between Moisture and Texture in Muscles of Micropterus salmoides during Fasting Temporary Cultivation
Variation of Volatile Substances in High-salt Dilute Fermentation Process of Monascus Mixed Koji Production
Preparation and Characterization of Cationic Konjac Glucomannan
Physicochemical Properties and Nutritional Components of Xinjiang Black Bee Honey in Nilka County
Effects of Microwave Intensity on Carotenoid Bioavailability in Carrot and Pumpkin during Microwave Vacuum Drying
Effects of Saponification on Astaxanthin Composition and in Vitro Antioxidant Activity of Astaxanthin Extract from Penaeus sinensis (Solenocera crassicornis)
Effects of the Leaf Powder of Fruitless Wolfberry Tree on the Rheological Behavior of Dough and Qualities of Bread
Effect of Slight Fermentation on the Flavor and Storage Quality of Noodles
Adsorption Properties of Lactobacillus Peptidoglycan on Acrylamide
Study on the Correlation between Color Change and Quality of Mengding Yellow Bud by Different Processing Procedure
Acetylcholinesterase Inhibition Effect of Flavonoids from Flemigia philippinensis
Analysis of Bacterial Diversity in Colostrum and Normal Milk of Buffalo Based on 16S rDNA High-throughput Sequencing
Optimization of Enzymatic Hydrolysis of Deer Bone Polypeptide by Response Surface Method and Its Antioxidant Activity in Vitro
Synergistic Antibacterial Effects of Polygonatum sibiricum Red. with Oxytetracycline on Vibrio parahaemolyticus
Optimization of Fermentation Process of Grapefruit Whole Fruit Wine and Analysis of Its Antioxidant Activity and Volatile Components
Analysis of Gene Clusters for Sanxiapeptin Biosynthesis by Transcriptomic Sequencing
Analysis of Fungal Diversity of Yak Yogurt Collected and Preserved at Different Temperatures in Gannan Pastoral Area Based on High-throughput Sequencing
Extraction and Purification of Lignans from Cinnamomum camphora Leaves and Its Antioxidant Activity and Anticancer Activity
Study on Optimization of Ultrasonic-Assisted Extraction Technology of Total Flavonoids from Kadsura coccinea Flowers and Its Antioxidant Activity
Ultrasound-Assisted Enzymatic Extraction of Flavonoids from Rosa sterilis Pomace and Its Antioxidant Activity
Fermentation Technology Optimization of Rose Flower Enzyme Using Box-Behnken Design and Its Antioxidant Activity Determination
Optimization Technology of Fermented Yak Whey Wine
Effects of Physical Pretreatment Methods and Hot Air Temperatures on the Hot Air Drying Characteristics and Quality of Yangxincai (Sedum aizoon L.)
Preparation of Chitosan with High Degree of Deacetylation from Amorphous Chitin
Optimization Technology of Ultrasonic Degradation of Polymeric Prodelphinidin by Response Surface Methodology and Its Antioxidant Activity
Optimization of Extraction Technology of Polysaccharides from Meitan White Tea and Its Antibacterial Activity
Effect of Boiling Process on the Quality of Antarctic Krill Meal
Effects of Different Maturity and Initial Processing Methods on the Content of Four Kinds of Active Ingredients in Gardenia
Preparation and Antibacterial Properties of Peanut Protein Isolate-Polylactic Acid Nanofiber Membrane Loaded with Tea Polyphenols
Safety Assessment of Two New Lactobacillus Plantarum Strains Isolated from Traditional Fermented Food of Northeast China
Determination of Isomaltooligosaccharide in Foods by Ion Chromatography-pulsed Amperometric Detection
Difference Quality Characteristics of Xihu Longjing Tea with Different Processing Technology
Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS
Determination of Lycopence in Tomato Products by High Performance Liquid Chromatography and the Correlation with Chromaticity Values
Analysis of Protein, Fat and Fatty Acid Composition of Walnut Resources in Hebei Province
Determination of Phospholipids in Egg by High Performance Liquid Chromatography Coupled with Evaporative Light Scattering Detector
Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
Effects of Micro-environment Modified Atmosphere Package on Postharvest Senescence and Defense Enzymes of Lanzhou Lily
Effect of N-butanol Treatment on Chilling Injury and Quality of Postharvest Hami Melon Fruits
Effect of Vacuum Pre-cooling on Postharvest Storage Quality of Fresh Lotus Seeds
Effects of Epimedium Rhizoma Drynariae Combined with Bone Nutritional Tonic on Rats with Osteoporosis
Effect of a Compound Chinese Herbal Medicine on Cognitive Dysfunction and Gut Microbiota in the Model Mouse with Alzheimer’s Disease
Effect of Astragalus on Intestinal Alkaline Phosphatase and Inflammatory Response in Type 2 Diabetic Rats
Analysis of Nutritional Components and Comprehensive Evaluation of Quality of Different Varieties of Muskmelon in Turpan, Xinjiang
Effect of Potentilla Fruticosa Tea from Qinghai-Tibet PlateauonIntestinal Flora of Hyperlipidemia Rats
Research Status and Development Trend of High-Value Utilization of Marine Fish Offal
Research Progress on Beef Proteolysis and Functional Properties of Active Peptides
Assessment of the Structure, Digestion Absorption Properties and Nutritive Value of Collagen Peptide
Research Progress of in Vitro Models for Bioaccessibility and Bioavailability and Their Applications in Food Contaminants Exposure Assessment
Research Progress in Biological Activity and Application of Lactoferrin
Research Progress in Functional Components and Bioactivity of Honeysuckle
Application of Multiple Factor Analysis in Sensory Studies of Food and Beverage Industry
Physical Field-Assisted Osmotic Dehydration Technology and Its Application in Fruit and Vegetable Drying
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