Science and Technology of Food Industry

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

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Modelling and the induced resistance of inactivation of Staphylococcus aureus to high hydrostatic pressure incubated at different culture temperatures
Sterilizing dynamics of Salmonella spp. in oyster by chlorine dioxide
Effect of 3 kinds of fresh vegetables on the physical and chemical properties of fermented sausage
Effect of low sodium salt on physico- chemical properties of traditional Jinhua ham during processing
Research on characteristics of egg lecithin microencapsules
Study on the relationship of indica rice milling degree to its nutritional quality
Effect of secondary structure determined by CD spectra on surface hydrophobicity of soybean protein isolate
Effect of ultra- high pressure treatment on shucking and meat properties of red swamp crayfish
Effects of different methods on physico- chemical properties of collagen deprived from Rana chensinensis (Rana dybowskii) skins
Study on chemical components,antimicrobial and antioxidant activity of essential oil from Citrus sinensis
Research on the sensitivity of Neochloris oleoabundans to four antibiotics
Proteomic analysis of EPS synthesis of Leuconostoc mesenteroides
Antioxidant activities of polyphenols from pinus tabulaeformis pollen
Study on anti- bacterial activities of white tea produced in different years
Process and quality analysis of poultry fermented jujube sausages
Construction of a food safe grade Bacillus subtilis nonspore strain with clean deletion
PCR- DGGE analysis of lactic acid bacteria and fermentation characteristics of strains isolated from dairy fan
Studying on the optimal bacteriocin production condition of Lactococcus lactis KLDS4.0325
Effect of single- gene knockout of L- serine transport system on L- serine production in Escherichia coli
Research on the sludge domestication by adding high effective phosphorus- accumulating bacterium P2 and the change of the sludge microbial community
Screening of antimicrobial peptide- producing Enterococcus and its antibacterial peptide biological features
Optimization of high- density fermentation conditions for Lactobacillus plantarum by response surface methodology
Selection and breeding of fine Spirulina strains of large- scale production
Preparation of collagen polypeptide from sheep bone by the flavor protease
Isolation and identification of spoilage bacteria in vacuum- packed salted goose
Screening and identification of a strain producing polyhydroxybutyrate
Optimization of fermentation conditions for vacuum microwave puffing hawthorn piece
Study on the liquefaction and saccharification process of composite powder of buckwheat oat and pleurotus eryngii
Optimization of preparation of carrageenan- locust bean gum soft capsule rubber based on response surface methodology
Optimization for processing parameters of Coix starch extracted with ultrasound- microwave by response surface methodology
Extraction optimization and antioxidant activity for carotenoid in Qaidam Chinese wolfberry
Optimization of microwave- assisted extraction for Konjac alkaloids by response surface methodology
Dynamic continuous countercurrent extraction of collagen from the foot of Haliotis discus
Optimization of extraction process of polysaccharides from corn bract by response surface methodology
Effects of different pickled methods on physiochemical indexes of air- drying Parabramis pekinensis
Study on extraction of lectin from Laetiporus sulphureus
Study on basic parameters of walnut sauce processing based on response surface method
Effects of different modified atmosphere packages on quality of fresh walnuts during cold storage
Study on the inhibitory effects of preservatives on spoilage microorganisms in salted turnip using response surface methodology
Study on stability of fucoxanthin in oil and aqueous model system
Identification of fresh milk cold storage days based on low field nuclear magnetic resonance technique
Effect of treatment with short- time high- pressure carbon dioxide on browning and activate oxygen metabolism of Agaricus bisporus
Effects of ultra- high pressure combined with 6- gingerol processing on quality and flavor changes of sea bass( Lateolabrax japonicus) during refrigerated storage
Effect of different harvest maturity and cooling methods on POD activity and browning of Yali pear
Effects of controlled freezing point combined with package on mutton quality during storage
Effects of exogenous ethylene and 1- MCP pre- treatment on enzymatic browning of fresh- cut potato tubers
Protection of zinc- rich oyster powder against alcohol- induced liver injury in mice
Comparison of anti- inflammatory activity of four different molecular fractions of cod protein hydrolytic peptides
Study of Cir Q- Life suga balanz capsule on decreasing levels of blood glucose,serum lipid and acute toxicity
Advances in in vitro fermentation model of gut microbiota and its applications in food
Research progress of modification on fish gelatin properties
Review on quantitative analysis for monosaccharides and oligosaccharides
Solid- phase extraction technique based on multi- walled carbon nanotubes and its application in food safety detection
Advances in processing and preservation of Actinidia arguta
Review on anti- tumor activity of anthocyanidin and anthocyanin monomers
Research progress of antioxidant function evaluation in vitro of bioactive substances in nuts shell
Isolation,purification and structure identification of exopolysaccharides produced by lactic acid bacteria
Advances in effects of broad bean on crispness in fish
Analysis of nutrition compositions and volatile compounds of two cereals from Tibet
Optimization of pre- column derivatization condition of fatty acid by high performance liquid chromatography
Analysis of volatile components of traditional fermented yak yogurt in the western Sichuan plateau
Application of electronic nose technology in small yellow croaker freshness
Study on the chemical components of volatile oil of Maca from different areas in Yunnan by GC- MS and multivariate statistical analysis
Simultaneous detection of Basic Oranges dyes and Basic Flavine O dye contents in non- fermented soybean products by HPLC wavelength program method
Development and application of one- step enzyme- linked immunosorbent assays for zearalenone
Analysis of volatile compounds and sources from Qula casein based by SPME- GC- MS method
HPLC method development for analysis of phenolic acids and flavone C- glycosides in Bambusa textiles McClure
Impact of graphene oxide on packaging performance of graphene oxide / chitosan composite film
The flow behavior,thixotropy and dynamical viscoelasticity of N,O- carboxymethyl chitosan solutions
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