Science and Technology of Food Industry

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

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Effect of Germination on Nutritional and Bioactive Components in Different Cultivars of Peanut (Arachis hypogaea L.) Seeds
Formula Optimization of Matcha Milk Beverage
Effect of Rhizopus oryzae on the Release of Phenolic Substance from Defatted Rice Bran
Prediction of Frying Oil Quality Based on Polynomial Curve Fitting
Encapsulation Effect, Physicochemical and Gastrointestinal Properties of Lactobacillus plantarum Microcapsules
Identification of a Collagenase-producing Bacterium and Optimization of Enzyme Producing Conditions
Inhibition Effect of Gamma Irradiation on Penicillium digitatum and Its Application in Ponkan Fruit Perservation
Screening of Corn Peptide Donor Fermented by Bacillus subtilis
Isolation and Identification of a High-yield Ethyl Alcohol Yeast in Aerobic Conditions and Its Biological Characteristics
Control Effects of Different Bacillus Strains Against Postharvest Alternaria alternata of Super-early Maturing Peach and Analysis of Volatile Organic Compounds of Its Fermented Broth
Quality Variety of Traditional Soybean Paste and Antibacterial Effect of Its Antiseptic System during Storage
Separation, Identification and Functional Analysis of Cholesterol-lowering and Triglycerid-lowering Lactic Acid Bacteria
Structural Design of Bovine Lactoferricin-derived Peptide and Its Activity Assay after Expressed in Pichia pastoris
Fermentation Characteristics of Three Kinds of Sorghum Simulated Luzhou-flavor Liquor during Fermentation
Preparation of Anthocyanin from Hibiscus sabdariffa Microcapsules and Evaluation of Stability and Release
Comparative Research on Antioxidant, Bacteriostatic and Antitumor Activities of Ginger and Vinegar Soaked Ginger
Optimization of Processing Technology for Kimchi
Optimization of Selenium Enriched Germination Conditions and Its Antioxidant Abilities in Highland Barley Seeds
Extracting Polysaccharide from Lycium ruthenicum of Jingle and Its Antioxidant Acitvity
Optimization of Ultrasonic-assisted Extraction Technology for Insoluble Dietary Fiber from Mung Bean Skin by Response Surface Methodology
Extraction and GC-MS Analysis of Ginger Essential Oil
Optimization of Hot Air-microwave Combined Drying Process of Shiitakes by Response Surface Method
Effect of Gellan Gum on Gel Properties of Pork Batters
GC-MS Analysis of Fruit Aroma Components in 19 Apple Varieties
Difference Analysis in Antioxidant Activity and Composition of Pigments from Pink and Black Peanut Seed Coat
Effects of Forchlorfenuron on Quality of Melon Based on Electronic Nose and Electronic Tongue
Simultaneous Detection of Multiple Animal-derived Ingredient in Adulterated Meat Products by GNM C7-8 Real-time Fluorescence PCR System
Determination of Thirteen Pesticides in Edible Mushrooms by QuEChERS with UPLC MS/MS
Preparation and Quality Analysis of Grape Leaf Tea of Vitis davidii Foëx
Rapid Identification of Milks Treated with Different Processing Methods Based on Heracles Ⅱ Ultra-fast Gas Phase Electronic Nose
Analysis of Volatile Oil Components in Different Organs of Echinacea pallida Nutt Introduced in Yunnan
Determination of 7 Mycotoxin Contaminants in Spices by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
Establishment of Chemiluminescent Enzyme Immunoassay for Determination of Amantadine Residues
Establishment of Rapid Determination of Total Flavonoids in Shanxi Aged Vinegar by Raman Spectroscopy
Synthesis and Identification of Thiobencarb Hapten and Artificial Antigen
Determination of Tea Polyphenols and Catechin in Tea Seed Oil
Analysis and Evaluation of Nutritional Components of Wild and Cultured Siniperca chuatsi in the Upper Stream of Hanjiang River
Protective Effect of Extract from Panax ginsen and Hovenia dulcis Thunb Against Alcohol-induced Liver Injury in Mice
Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality
Effect of Pea Protein Addition on Gel Properties of Pork Salt-soluble Protein
Research Progress of Frozen Dough Steamed Bread
Research Progress on Hazards Factor Analysis and Control of Salted Dry Fish
Research Progress on Bioactive Substances and Physiological Function of Germinated Brown Rice
Analysis and Control Strategies of Off-aromas in Beet Sugar
Application Progress of Sensory Evaluation in the Research of Soup
Research Progress on the Non-Saccharomyces in the Brewing Wine Fermentation
Research Progress on Improving Sleep Mechanism of γ-aminobutyric Acid
Research Progress on the Drying Technologies of Chrysanthemum
Application Research of Computer Vision in External Quality Inspection of Agricultural Products
Stability Research of Color Value during Processing of Concentrated Apple Juice
Quality Comparison of Cerasus humilis Wine Made by Different Technologies
Comprehensive Evaluation of Hot Pepper Quality Based on Principal Component Analysis and Cluster Analysis
Effect of Gelatinization Treatment on Morphology, Structure and Thermal Properties of Chenopodium quinoa Starch
Antioxidant, Hypoglycemic and Anti-inflammatory Activities of Different Parts Partitioned from the Ethanol Extracts of Athyrium Mengtzeense Hieron
Evaluation of Effects of Three Drying Methods on the Quality of Oysters Based on Variation Coefficient Weight Method
Effects of Deacetylated Konjac Glucomannan on Gelatinization and Rheological Properties of Potato Starch
Effect of Glucose Oxidase on Quality of Whole Wheat Dough and Whole Wheat Steamed Bread
Analysis of Fruit Quality in Eight Lemon Varieties from Anyue County, Sichuan Province
Effects of Concentrations/Temperatures on Rheological Properties of Konjac Glucomannan (KGM)
Evaluation of Non-enzymatic Browning Factors during Storage of Blueberry Juice
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