Science and Technology of Food Industry

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

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Determination of Multiple Receptor Agonist Drug Residues in Pork by Pass-type SPE and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Analysis on Secondary Metabolites Difference of Guiding Yunwu Tea between Native and Introduced Varieties
Mechanism of Anti-depression Mechanism of Akebiae Fructus Based on Network Pharmacology
Mechanism of Caffeoylquinic Acids in the Treatment of Type II Diabetes Based on Network Pharmacology
Extraction, Purification of Taro Globulin and Its Inhibitory Activity on α-Amylase and α-Glucosidase
Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR
Degradation of Multi-Components Polycyclic Aromatic Hydrocarbons in Oyster by Photodynamic Technology
Analysis of the Content of Components in Different Extraction Parts of Angiopteris fokiensis Hieron Leaf Extracts and Their Correlation with Antioxidant Activity
Difference Analysis on the Taste Characteristics of Sturgeon under Different Steaming Time
Release Characteristics of Curcumin Loaded on Zein/Poly (Ethylene Oxide) by Coaxial Electrospinning
Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas
Moisture Transformation and Quality Analysis of Star anise During Hot Air Drying
Comparative Study on Antioxidant Active Components of Three Natural Plants for Food Packaging
Evaluation of Loquat Leaves of Different Varieties Based on the Content of Main Functional Components
Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages
Effect of Tea Tree Oil on Methicillin-resistant Staphylococcus aureus Biofilm
Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology
The Probiotic Properties of a Strain of Sourdough-derived Lactic Acid Bacteria and Its Effect on the Total Saponins of Acanthopanax senticosus Leaves
Study on Fungistasis of Marine Bacteria BMF04 and Removal Effect on Toxin
Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum
Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone
Optimization of the Compounding Formula of Food Gums in Pork Sausage by Response Surface Method
D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake
Optimization of Boiling Process of Beer Fish by Fuzzy Mathematics Combined with Response Surface Methodology
Purification Technology of Polysaccharides from Lophatherum gracile Brongn. by Macroporous Resin Adsorption and Its Effect on Athletic Endurance of Mice
Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage
Optimization of Ultrasonic-assisted Enzymatic Extraction of ACE Inhibitory Peptides from Cyperus esculentus by Response Surface Method
Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology
Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid
Ultrasound-assisted Sulfuric Acid Hydrolysis Method for Preparation and Characterization of Nanocellulose from Ginkgo Nut Shell
Optimization of Enzymatic Hydrolysis Conditions for the Production of Crisp Plum Juice by Response Surface Methodology
Online Evaluation System of Tea Quality Based on Computer Vision
Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method
Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS
Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis
An Electrochemical Aptasensor for Detection of Aflatoxin M1 Based on Reduced Graphene Oxide
Simultaneous Determination of Four Alkaloids in Betel Nut Seeds by Ultra Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry
Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep
Determination of Cadmium in Water Samples by Nano-SiO2 Preconcentration with hicELISA
Quality Analysis of 10 Dried Line Pepper Varieties
Recognition and Identification of Coarse Grain Starch Based on Morphometric and Canonical Correspondence Analysis
Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry
Effects of Different Thawing Methods on Physicochemical Properties and Oxidation Stability of Porcine Liver
Oxidation Stability and Shelf Life Prediction of Refined Eucommia ulmoides Seed Oil
Protective Effect of Nostoc sphaeroids Kütz on Oxidative Stress in Hyperlipidemic Mice
Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan
Effect of Arabinogalactan on Intestinal Alkaline Phosphatase, Bacterial Endotoxin and Serum Cytokines in Type 2 Diabetic Rats
Effects of Yam Gruel on Gut Microflora, Blood Glucose and Insulin in T2DM Rats
Effect of Different Solvent Extracts of Amygdalus mongolica on Liver Fibrosis Rat Models Induced by Carbon Tetrachloride and Its Mechanisms
Application of Electron Microscopy in the Study of Postharvest Preservation of Berries
Advances in the Nutritional Function and Safety of Coarse Cereals
Advances in Analytical Techniques of Polyphenol-Protein Interaction
Research Progress of Aptamer Biosensor Detection of Streptomycin in Food
Research Progress on the Effect of Organic Acid Treatment on Meat Quality
Research Progress of Enzymatic Hydrolysis of Chicken and the Efficacy of Its Products
Recent Advances in Bee-Pollen Polysaccharides
Research Progress on Functional Components and Product Development of Rose
Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation
Research Progress on Epitopes and Cross-reactivity of Shellfish Allergens
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