Science and Technology of Food Industry

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

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Composition Differences of Procyanidins in Chestnut Shell and Pellicle before and after Digestion Based on in Vitro Digestion Model
Application Research of NIR Technology on the Fast Quantification of the Key Quality Indicators of Antarctic Krill Oil
Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol
Research on Microwave Drying Characteristics and Kinetic Model of Green Bananas
Effect of Salt and Sodium Caseinate on Quality of Quinoa Dough and Noodle
Effects of Walnut Pulp on the Cultivation Characteristics and Anti-hypoxia Potential of Lactobacillus rhamnosus Enriched with Selenium
Synergistic Inactivation Effects and Mechanisms of Plasma-Activated Water Combined with Phenyllactic Acid against Escherichia coli O157:H7
Spatiotemporal Characteristics of Air Microbial Community Structure in Daqu Manufacture Environment Explored by Culture-dependent and Culture-independent Methods
Preparation of Potato Green Tea Sugar-free Chiffon Cake
Optimization of Enzymatic Hydrolysis Process of Immune Active Peptide in Chub Mackerel
Optimization of the Enzymatic Acylation Reaction Conditions of Vitis davidii Malvidin
Optimization of the Formula of Potato Steamed Bread
Thermal Stability of Fish Flavored Maillard Reactant Microcapsules Based on Catfish Head and Fish Steak
Optimization of Cellulase Synergistic Ultrasonic-Assisted Extraction of Polysaccharide from Glehniae Radix and Its Physicochemical Properties and Immunomodulatory Activity
Optimization of Extraction Process of Tea Protein by Mixed Reverse Microemulsion System
Optimization of the Enzymatic Hydrolysis Process of Acer truncatum Seed Meal by Response Surface Methodology and the Functional Characteristics of the Polypeptide Obtained
Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in Recipes of Longevity People in Guangxi
Optimization of Extraction Process of Flavonoids from Water Chestnut Shell and Effect on Anti-tumor Cell Proliferation Activity
Optimization of Extraction Process and Composition Analysis of Essential Oil from Citrus reticulata Blanco cv. Manau Gan Based on Steam Distillation
Optimization of Ultrasound-Assisted Extraction of Cyclic Adenosine 3',5'-Monophosphate from Xinjiang Jujube by Deep Eutectic Solvent
Optimization of Extraction Process and Simultaneous Content Determination for Quality Marker from Rosa roxburghii
Optimization of Ultrasound-Assisted Three-phase Partitioning Simultaneous Extraction of Allicin and Polysaccharide from Garlic
Preparation and Properties of Modified Scallop Shell Powder and Chitosan Composite Film
Structural Characteristics of Bovine Bone Collagen under Different Extraction Processes
Preparation of Royal Jelly Effervescent Tablets and Determination of 10-HDA Dissolution
Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology
Bioaccessibility of Cadmium in Common Vegetables in Typical Environmental High Cadmium Region and the Health Risk Assessment
Quantitative Evaluation of Supervision Sampling Efficiency of Food Safety in China
Evaluation of Measurement Uncertainty for the Determination of Pyridaben and Other Nine Pesticide Residues in Tea by Gas Chromatography-Mass Spectrometry
Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide
Construction of Quantitative Evaluation Model of Baoqing Guiding Black Tea Based on Chromatic Aberration Analysis
Analysis of Major Quality Characteristics and Volatile Components of Blueberry Honey
Carboxymethylation Modification and Properties of Dietary Fiber from Rosa sterilis Pomace
Comparision of Lipids and Volatile Flavor Components in Chinese Braised Pork in Brown Sauce with Different Sterilization Methods
A Fluorescent Probe Based on Biological Matrix Carbon Dots for the Detection of Nitrite in Cured Meat Products
Establishment of HPLC-MS/MS Method for Determination of Nine Diarrhoeal Shellfish Toxins
Determination of 18 Sulfonamide Drugs Residues in Lateolabrax japonicus by High Performance Liquid Chromatography-Tandem Mass Spectrometry with Enhanced Solid Phase Extraction
Antioxidant and Anti-aging Mechanism of Wall Broken Rape Pollen
Sedative, Hypnotic and Anti-anxiety Effects of Lignans from Schisandra chinensis Vine Stem in Mice
Purification and Composition of Polysaccharides from Pseudostellaria heterophylla and Protective Effect on Raw 264.7 Cells Induced by LPS
Optimization of Formula of Brassica rapa L. and Hawthorn Compound Beverage and Its Effect on Exercise Endurance
Research Progress of Microorganism Identification Methods and Functions in Fermented Food
Research Progress on Vanillin in Alcoholic Beverages
Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation
Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
Advance on Nattokinase Microbial Production and Physiological Function
Research Progress on Distribution, Forms and Preparation Methods of Ferulic Acid in Wheat
Interaction Mechanism between Tannic Acid and Protein and Its Effects on Physicochemical and Functional Properties of Protein
Research Progress of Fermented Bee-products
Recent Advances in the Application of Oleogel as Fat Replacers in Meat Products
Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products
Research Progress on Quality Improvement of Rice Bread
Effects of Different Rare Earth Ions on the Gel Properties of Sodium Alginate
Research on the Application of the Consumer Check-all-that-apply and Hedonic Test in the Sensory Profiling of Herbal Near-water Beverages
Study on Basic Structure and Antioxidant Activity of Polysaccharides from Three Edible Fungi
Thermal Stability of Ginkgolic Acids and Thermal Decomposition Kinetics of Ginkgolic Acid C15:1
Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton
Effect of Radical Graft Modification on Emulsifying Stability of Whey Protein Isolate
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