Science and Technology of Food Industry

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

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Effect of Ohmic Heating Sterilization on the Bacteria Counts in Soymilk
Effects of Double Point Mutation D407A/D430A on the Enzymatic Properties of Thermoacidiphilic Raw Starch Degrading α-amylase GTamy
Screening of Bacillus with Antimicrobial Activity from Pickles and Physicochemical Characteristics of Bacteriocin
Heterologous Expression of Fusion Hydrophobin in Tremella fuciformis
Effect of Different Pretreatment Methods on Properties of the Hot Air Drying Powder of Broccoli Defective Product
Effects of Different Yeasts on the Degradation of Carotenoids during the Brewing of Wolfberry Wine
Response Surface Optimization of Fermentation Conditions of Producing Peptide with Tilapia Scraps
Cholesterol-lowering Activity of Low-fat Cheddar Cheese with Lactobacillus plantarum
Comparison of Color-preservation Method for Fresh Cut Potato Slices and Process Optimization
Development of Chickpea Cookies
Optimization of Curing Conditions of Cabbage by Response Surface Methodology
Preparation of Cyclic Adenosine Monophosphate Granules
Manufacture of γ-Aminobutyric Acid Using Wheat Germ
Effects on Components and Quality of Jujube Kernel Oil Extracted by Different Extraction Methods
Technology of Direct Investment Type Bacillus natto Starter Culture Through the Atmospheric Pressure Drum Wind Drying Method
Formula Design and Technology of Infant Formula Milk
Dynamic Changes of Main Physical and Chemical Indexes During Main Fermentation Process in Mulberry Wine
Extraction,Purification and Stability of Anthocyanin from Mulberry
Effect of L-Alanine on the Flavor of Fish Sauce
Simultaneous Determination of Ten Carbamate Pesticide Residues in Tea by QuEChERS-HPLC with Post-column Derivatization
Determination of the Migration of Polycyclic Aromatic Hydrocarbons in Four Kinds of Food Contact Materials
Determination of 3 Naphthalene-derived Compounds in Fruits by Ultra Performance Liquid Chromatography with Fluorescence Detector
Establishment of Quantitative Detection Method of Donkey-hide Gelatin Based on Droplet Digital PCR
Effect of Microbial Lipase on the Flavor of Dairy Products by GC-MS Combined with Electronic Nose
Multiplex PCR for the Detection of Three Foodborne Pathogens in Powdered Infant Formula
Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products
Volatile Flavor Compounds of Different Wu Niuzao Leaves and Different Heating Temperatures Based on Electronic Nose and GC-MS
Antioxidant Effect of Olive Pomace Extract on Horse Patties
Separation and Identification of Chemical Constituents from Diaphragma juglandis Fructus
Analysis of the Volatile Compounds Difference from the Salt Baked Chickens with Traditional Salt Baked Way and Soup-stewed Way through Solvent Extraction
Effect of Pressure Injury on the Quality during Storage Period in Apple
Preservation Effect of Coating Antistaling Agent Including Lactobionic Acid to Chilled Meat
Effect of Exogenous Spermine Treatment on Quality of Postharvest Cucumber
Effect of Liquid Nitrogen Frozen Treatment on Fresh-keeping Quality and Colony Structure of Cultured Large Yellow Croaker
Effects of Sulfur Dioxide SO2 on the Texture and Wax Injury of Peel in Grape Berries
Effects of Storage Temperature on Physiological Parameters and Nutritional Quality of Wolfberry Fruit
Samara Oil with Aerobic Exercise Ameliorates Lipid Metabolism Disorders and Hepatic Lipid Accumulation in High Fat Diet-fed Mice
Growth Inhibitory Effect of n-3 Polyunsaturated Fatty Acids on Colorectal Cancer Cell HCT116
Protective Effects of Chinese Wild Blueberry Total Anthocyanins on Chronic Liver Injury Induced by Cadmium Chloride
Effects of Turnip on Intestinal Flora of Mice
Effect of Heat Denaturation on the Activity of Sea Cucumber(Stichopus japonicas)Guts Hydrolyzates
Lipid-lowering Effect of Natto and Monascus Mixture in Hyperlipidemic Mice
Ameliorate Effect of Fractions of Schisandra chinensis Acidic Polysaccharide on Acute Alcoholic Liver Injury in Mice
Growth-promoting of Black Garlic on Angiogenesis
The Anxielytic-like Activity of Enzymatic Hydrolysate of Undaria pinnatifida
Research Progress on Glycosylation Sites of Food-derived Glycoproteins Based on Biological Mass Spectrometry
Research Progress in Structure,Extraction Methods and Emulsifying Properties of Pectin
Research Progress in the Formation Mechanism and Accumulation Methods of γ-Aminobutyric Acid(GABA)
Pharmacological Action of Chinese wolfberry and Its Comprehensive Processing Utilization
Research Progress on Key Genes of Flavonol Biosynthesis in Plants
Rheological Properties of Concentrated Arrowhead Juice
Research Progress of Bacillus coagulans Regulating Gut Health
Progression of the Interaction between Probiotic Proteins and Intestinal Mucosal Immunity
Physicochemical Properties and Rheological Properties of Nostoc sphaeroids Kütz Polysaccharide
Thermodynamics of Cr(Ⅵ)Adsorption in Biological Adsorbent by Calcined Shrimp Shells
Preparation of Sepia Ink Melanin and its Lead Adsorption Effect in vitro and in vivo
Inhibition of the Aggregation of α-Lactalbumin and(-)-Epigallocatechin Gallate in the Presence of Collagen Peptide and the Thermal Stability of the Ternary Complexes Formed
Conformation Changes of an ACE Inhibitor Peptide in Different Solutions by Nuclear Magnetic Resonance
Classification and Antioxidant Activity of Polysaccharide from Camellia Cake
Adsorption of Cyhalothrin Pesticides in Water by Low-cost Material
Antioxidant Ability and Anti-proliferative Activity of Cancer Cells of the Phenolic Compounds from Four Typical Grains
Optimization of Lipase Hydrolysis of Safflower Seed Oil by Response Surface Methodology
Optimization of the Alkali-ethanol Pretreatment of Wheat Straw for Increasing Enzymatic Hydrolysis Efficiency with Response Surface Methodology and Separation of Lignin Component
Changes of Flavor Compounds of Yellow Peach Wine during the Fermentation Process
Microbes Isolated from Chinese Rice Wine and Functions on Flavor Compounds in Special Culture Medium
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