Science and Technology of Food Industry

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

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Effects of Dietary Curcumin on Anti-oxidation Capacity and Glucose Metabolism in the Muscle of IUGR Rats
Mixture Design for Optimization of a Functional Beverage Formula of Okra
Preparation Technology and Quality Standard of DangguiRunchang Paste
Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method
Optimization of Extraction Technology of Hawthorn Polysaccharides and Its Hypoglycemic and Hypolipidemic Activity
Rapid and Non-Contact Evaluation of Color and Tenderness in Fresh Chilled Chicken by Near-Infrared Hyperspectral Imaging Combined with Stepwise Algorithm
Determination of Caffeic Acid and Other Three Components in Propolis Health Foods by Quantitative Analysis of Multi-Components by Single-Maker
Effects of Different Particle Size and Different Chain Length Lipids of Excipient Emulsions on Physicochemical Properties and Bioaccessibility of β-carotene in Orange
Comparative Study on Volatile Flavor Components of Three Kinds of Braised Pork Meats
Determination of Methanomycin Content by Chrome Azurol S Method Combined with High Performance Liquid Chromatography
Difference Analysis of Postharvest Quality and Volatile Substance in Different Varieties of Apple Cultivars
Effect of Ultrafine Pulverization on Mineral Elements in Buckwheat Meal Replacement Powder by Inductively Coupled Plasma Mass Spectrometry
Change of Biochemical and Aroma Components during Processing of Chongqing Congou
Simultaneous Determination of 8 Steroid Hormones in Feed by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry
Analysis of Volatile Components from Different Parts of Prunella vulgaris by GP-MSE/GC-MS
Analysis of Nutrient Elements in Xinjiang Walnut and its Offspring Nuts
Rapid Determination of Isoflavones Content of Soybean in Health Foods by UPLC-tandem Mass Spectrometry
Applicability and Correlation among Different Methods for Content Determination of Oats β-glucan
Optimization and Comparison Analysis of Extraction Methods of Odorant from Guangxi Fermentated Bamboo Shoots
Effect of Tea Substrate on Quantitative Analysis of Organophosphorus Pesticides by GC Chromatography
Comparison Analysis of Volatile Components in Two Kinds of Rattan Pepper Oil Produced from Different Processing
Effect of Compound Essential Oil Preservative on the Quality of Pseudosciaena crocea during Storage
Effect of Relative Humidity on Storage Quality of Agaricus bisporus
Interaction between Walnut Polyphenols and Protein and Its Antioxidant Activity
Effects of Dehydration and Ice Temperature Storage on the Quality of Sous Vide Cooked Penaeus vannamei
Effect of Ice Storage Combined with ClO2 Preservation on Dominant Spoilage Bacteria and Quality of Large Yellow Croaker Muscle
Study on UV-C Treatment Inhibits Germination and Related Mechanism of Potato during Storage
The Protective Mechanism of Chrysanthemum Chuju against Hypoxia in Rats Depended on HIF-1 and TnT
Alleviating Effect of Garcinia Extract on Acute Gouty Arthritis Induced by Sodium Uric Acid in Rats
Protein Nutrition Evaluation of Infant Formula with Different Base Materials
Research Advance in Detection Technology for Food Allergen
Research Progress on Bioactive Substances and Efficacy of Allium Plants
Research Status and Development Trend of Ficus carica Based on Bibliometrics
Progress on Application of LC-MS/MS Technology in Pesticide Multiresidue Analysis for Food
Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product
Preparation of Three Flavonoid Glycosides Compounds from Hydrocotyle sibthorpioides Lam. by High Speed Counter Current Chromatography
Research Advances of Substances Variation in Grain and Germinated Grain
Research Progress on Preservation Technology of Pseudosciaena crocea
Research Progress of Chemical Constituents and Pharmacological Activities of Pleurotus ostreatus
Review of Standard Dectection Methods of Carcinogenic Biotoxins in Foods
Research Progress on Starch Retrogradation Process Mechanism and Application of Starch Anti-retrogradation Agent
Application and Research Progress of Enzymatic Time Temperature Indicators in Food Packaging
Research Progress on Preservation Storage Technology of Fresh Wet Noodles
Research Progress on Chemical Composition and Efficacy of Coreopsis tinctoria
Hypoglycemic Mechanism of Phloridzin Based on Chemical-Protein Interaction Network
Research Progress on Chemical Constituents of Celery and Its Effects on Genital System
Advances in the Research of Preparation Technology, Nutrient Composition Change, Processing and Utilization of Germinated Peanuts
Research Progress of Uric Acid-lowering Bioactive Compounds in Food and Their Mechanisms
Research Progress of Colloidal Gold Immunochromatographic Test Strip Technology and Its Application in Food Safety Testing
Effect of Particle Size on Properties of Millet Flour the Quality of Millet Lycium Barbarum Dregs Cake
Processing Characteristics and Correlation to Phosphorus of Different Varieties of Sweet Potato Starch
Optimization of Cultural Conditions for Ethyl Alcohol Production by Saccharomyces cerevisiae YF1914 in Aerobic Conditions and Its Aroma-Producing Characteristics
Screening and Characterization of Sweet Potato Seeds for Promoting the Retrogradation of Maize Amylose
Cloning and Heterologous Expression Optimization of Homoserine Acetyltransferase Gene from Pleurotus ostreatus
Components and Antibacterial Activities of Extracts from the Fruits of Ribes stenocarpum Maxim in Qinghai-Tibet Plateau and Their Anti-fatigue Activity
Screening of Lactic Acid Bacteria Producing Emulsifying Active Exopolysaccharide and Properties of Its Fermented Buckwheat Sourdough and Bread
Identification of Fungal Pathogen Causing Pink Rot of Muskmelons and Inhibitory Effects of Three Chemicals on the Fungal Pathogen in Vitro
Adhesion Ability of Selenium-enriched Bifidobacterium longum DD98 to Caco-2 Cell and Preliminary Study on Its Mechanism
Correlation between the Activity of Subtilisin QK and Amino Acid Mutation Sites
Application of Lipase on Smell and Mouth Feel Modification of Sea Cucumber Viscera Peptide
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